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Tom yum kung as served in a hot pot in Rayong, Thailand.. Tom yum kung, [4] [5] [6] or Tom yum goong, [7] (Thai: ต้มยำกุ้ง RTGS: tom yam kung) is the Thai spicy and sour shrimp soup—a variant of Tom yum, combined with many of Thailand's key herbal and seasoning ingredients, often served with a side of steamed rice, sometimes with a dollop of chili paste and a splash of lime ...
Tom yum or tom yam (UK: / ˌ t ɒ m ˈ j æ m,-ˈ j ʌ m /, US: /-ˈ j ɑː m /; [3] Thai: ต้มยำ, RTGS: tom yam [tôm jām] ⓘ) is a family of hot and sour Thai soups. The strong hot and sour flavors make it very popular in Thai cuisine. [4] The name tom yam is composed of two words in the Thai language. Tom refers to the boiling ...
Mostly bred in local fish farms. Boiled in tom yam, grilled or fried. Kung khao กุ้งขาว Whiteleg shrimp: Bred in local fish farms. Perhaps the most common shrimp currently used in tom yam kung. [18] Pla chon ปลาช่อน Channa striata: Usually eaten barbecued or steamed. It is the main fish used in the preparation of pla ...
Yam pla duk fu or pla duk fu yam mamuang is deep-fried flaked catfish meat served with a dressing made with thinly sliced unripe mango, shallots, chillies, lime juice, sugar and fish sauce. [10] Yam kung ten or just kung ten is a salad made with tiny translucent freshwater shrimp. The novelty of this dish is that a spicy lime dressing is first ...
Mussels and shrimps, Vincent van Gogh (1886). As with other seafood, crustacea are high in protein but low in food energy.A shrimp-based meal is also a significant source of cholesterol, from 122 mg to 251 mg per 100 g of shrimp, depending on the method of preparation. [7]
Tom-Yum-Goong (Thai: ต้มยำกุ้ง, IPA: [tôm jam kûŋ]) is a 2005 Thai martial arts film directed by Prachya Pinkaew and stars Tony Jaa in the lead role. Pinkaew also directed Jaa's prior breakout film Ong-Bak. As with Ong-Bak, the fights were choreographed by Jaa and his mentor Panna Rittikrai.
Oncom can be prepared and cooked in various ways. It can be simply deep fried as gorengan fritters, seasoned and cooked in a banana leaf pouch as pepes, or roasted, seasoned, and mixed with steamed rice as nasi tutug oncom. [5]
Several variations exist, including sayur asem Jakarta (a version from the Betawi people of Jakarta), sayur asem kangkung (a version which includes water spinach), sayur asem ikan asin (includes salted fish, usually snakehead murrel), sayur asem talas (with taro and its leaves), and sayur asem kacang merah (consists of red beans and green beans in tamarind and beef stock).