Search results
Results From The WOW.Com Content Network
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 ...
Can be used instead of lime or tamarind in soups such as in tom yam. Also eaten raw with sugar and chilli mixture. Thurian ทุเรียน Durian: One of the most popular, and due to its odour also infamous, fruits in Thailand. Some cultivars grown in Thailand are Chani, Mon Thong, Kan Yao, Ruang, Kradum and, shown here on the photo, Long ...
In Thailand tapioca balls with pork filling are call sakhu sai mu. Sakhu sai mu is a kind of snack which is very famous in Thailand and found at street stalls and markets. It is a dumpling which consists of a flour ball with a pork filling. Most people in Thailand eat it with khao kriap pak mo. Thong yip: ทองหยิบ
Bumbu is the Indonesian word for a blend of spices and for pastes and it commonly appears in the names of spice mixtures, sauces and seasoning pastes. The official Indonesian language dictionary describes bumbu as "various types of herbs and plants that have a pleasant aroma and flavour — such as ginger, turmeric, galangal, nutmeg and pepper — used to enhance the flavour of the food."
The sweet roasted chili paste called nam phrik phao is often used as an ingredient in tom yam or when frying meat or seafood, and it is also popular as a spicy "jam" on bread, or served as a dip with prawn crackers. The dry nam phrik kung, made with pounded dried shrimp (kung haeng), is often eaten plain with rice and a few slices of cucumber.
In Thailand is an essential ingredient in many types of nam phrik, spicy dips or sauces, and in all Thai curry pastes, such as the paste used in kaeng som. Very popular in Thailand is nam phrik kapi , a spicy condiment made with fresh shrimp paste and most often eaten together with fried pla thu ( short mackerel ) and fried, steamed or raw ...
Drunken noodles or drunkard noodles is a Thai stir-fried noodle dish similar to phat si-io but spicier. [1] In English texts, it is rendered as pad kee mao, [2] pad ki mao, or pad kimao / ˌ p æ d k iː ˈ m aʊ / [3] – from its Thai name Thai: ผัดขี้เมา, RTGS: phat khi mao, [pʰàt kʰîː māw], in which phat means 'to stir-fry' and khi mao means 'drunkard'.