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Kung chae nampla (Thai: กุ้งแช่น้ำปลา, pronounced [kûŋ t͡ɕʰɛ̂ː nám.plāː]) is a Thai salad made from fresh raw shrimp soaked in Thai fish sauce and served with chunks of gourd, cloves of garlic, chilies, and spicy sauce. [1] Generally, Thais usually use whiteleg shrimp in this dish.
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 ...
A Northern Thai salad made with strips of boiled bamboo shoots, shallots, herbs, fish sauce, lime juice, and chili peppers. Yam no mai sai nam pu ยำหน่อไม้ใส่น้ำปู North A northern Thai salad made with boiled bamboo shoots and a thick paste made from the rice paddy crabs. Yam nuea yang
Atyopsis is a genus of freshwater shrimp from Southeast Asia.It was erected in 1983 by Fenner A. Chace, Jr. for two species formerly treated in the genus Atya. [1] It differs from Atya by various characters, including the form of the telson (which is longest at the corners in Atyopsis, but not in Atya) and the presence of a "massive spur" on the male third pereiopod.
Tom yum goong | Thailand Hitting major taste sensations -- sweet, sour, spicy and salty -- tom yum goong's broth is the ideal environment for sweet, tender shrimp or other seafood. - Natasha Breen ...
Thai cuisine, as a whole, features many different ingredients (suan phasom; Thai: ส่วนผสม), and ways of preparing food. Thai chef McDang characterises Thai food as having "intricacy, attention to detail, texture, color, and taste. [23] Thai food is known for its enthusiastic use of fresh (rather than dried) herbs and spices.
Used in many Thai salads and sometimes as a way to suppress the 'muddy' taste of certain fish when steamed. Takhrai ตะไคร้ Lemon grass: Used extensively in many Thai dishes such as curries, spicy soups and salads. Makrut มะกรูด Makrut lime, Kaffir lime, Thai lime: Citrus hystrix. The leaves in particular are widely used.
CP Foods is a founding member of the Shrimp Sustainable Supply Chain Task Force (SSSC), established in July 2014, which has convened food producers, international retailers, and NGOs to map out a holistic improvement and audit plan for the Thai shrimp industry, and to identify and agree the steps and timetable to increase the sustainability and ...