Category Archives: Eastern Food

Khai Luk Khoei, Thai food

       Son-in-law eggs, also known as Khai Luk Khoei, are a classic Thai delicacy. Hard-boiled eggs, sugar, fish sauce, shallots, chile peppers, tamarind pulp, and cilantro sprigs are used to make this dish. Hard-boiled eggs are peeled and cooked in hot oil before being removed to cool. The sauce is then made in the same pan using shallot oil, fish sauce, tamarind pulp, water, and sugar until it reaches a somewhat thick consistency. The eggs are then split in half and put on a dish with the sauce drizzled over them.

Khai Luk Khoei (son-in-law eggs), Thai food, Thailand

Khai Luk Khoei's story

      Khai Luk Khoei (son-in-law eggs), It is a Thai dish made with tamarind juice, palm sugar, and fried eggs as the major ingredients. This article will provide insight into the dish’s origins. It is believed that there was a household with a mother-in-law who prepared dishes with a lot of raw neem, which grows quickly and is easy to come by, especially during the rainy season. She served the neem with grilled fish and a sweet fish sauce as a side dish. The son-in-law who lived in the same house, on the other hand, disliked grilled fish and neem. As a result, the son-in-law decided to experiment with a new sweet fish sauce recipe. He was hunting for an alternative to grilled fish and came across a boiled egg. He first tried it with sweet fish sauce. The taste of boiled eggs and sweet fish sauce couldn’t possibly go together. As a result, he tried to change it by frying boiled eggs and eating them with sweet fish sauce, which turned out to be quite nice, and later he added fried onions that he had on hand, which made the new recipe even more delectable.

Khai Luk Khoei (son-in-law eggs), Thai food, Thailand

        Only palm sugar and tamarind juice are used in Khai Luk Khoei, and the tamarind juice may have a somewhat salty aftertaste. Which we can see is comparable to the Pad Thai sauce that we used to eat, which is regarded as the distinct flavor of many Thai foods. Aside from fried shallots, there are side dishes that cut through the tamarind juice’s acidic and sweet flavors, as well as palm sugar. The appeal of a dish that must have all three flavors: spicy, sour, and sweet is sprinkled on top with fried dried chilies. At this time, Khai Luk Khoei is not only made from chicken eggs, but also from boiling duck eggs, which are more delectable with egg white flesh and a huge egg yolk when cooked since duck eggs are denser than chicken eggs. Khai Luk Khoei is a must-have on practically every Thai restaurant’s menu, alongside fried eggs and kai pa-loh.

Khai Luk Khoei (son-in-law eggs), Thai food, Thailand

Ingredients for Khai Luk Khoei

Deep-frying oil made from vegetables

8 peeled hard-boiled or medium-boiled eggs

1 tablespoon of fried shallot oil plus 1/2 cup of fried shallots

1/4 cup packed light or dark brown sugar, or 1/2 cup shredded palm sugar.

1/4 cup fish sauce

2 tblsp. tamarind juice

3 tablespoons of water.

For garnish, 2 fresh red Thai long chilies or 1/2 red bell pepper, seeded and sliced lengthwise.

Garnish with fresh cilantro leaves.

Khai Luk Khoei (son-in-law eggs), Thai food, Thailand

Khai Luk Khoei: How to Cook It

1. In a wok or deep skillet, pour the vegetable oil to a depth of 3 inches and heat it to 325°F to 350°F. Stick an uncoated wooden chopstick into the oil to see whether it’s ready without a thermometer; when the oil is hot enough, a constant stream of tiny bubbles will rise from the chopstick’s tip. Place a baking sheet next to the stove, lined with paper towels.

2. When the oil is hot, gently drop in 4 eggs and cook, swirling occasionally to maintain even browning, for about 3 minutes, or until thoroughly and evenly browned. Transfer the eggs to the towel-lined baking sheet using a slotted spoon and set aside to cool. Carry on with the remaining 4 eggs in the same manner. Allow it to cool to room temperature.

Khai Luk Khoei (son-in-law eggs), Thai food, Thailand

3. To create the sauce, heat the shallot oil, sugar, fish sauce, tamarind, and water in a 1-quart saucepan over medium heat. Bring the mixture to a low boil, continually stirring. Check the consistency of the fluid once the sugar has completely dissolved. The consistency should be similar to warm pancake syrup. Reduce it a little more if it’s too thin. If it’s too thick, thin it out with a little more water. Remove the pan from the heat once the correct consistency has been attained.

4. Slice the deep-fried eggs in half lengthwise and put the halves, cut sides up, on a serving tray while the sauce is still warm. Over the eggs, pour the heated sauce, and sprinkle the shallots on top. Serve garnished with chilies and cilantro.

Khai Luk Khoei (son-in-law eggs), Thai food, Thailand

Nutrition for Khai Luk Khoei

       Nutritional Information, Calories, Energy and Nutrients in 1 serving of egg-in-law has total energy 155 kcal, protein 12.6 g, carbohydrate 1.1 g, fat 10.6 g.

The following are the advantages of Khai Luk Khoei:

1. Egg whites are high in protein, which helps to strengthen muscles and organs.

2. Vitamin A, vitamin E, vitamin B12, and choline aid in nourishing the eyes, skin, nerves, and brain, all of which help to boost memory.

5. Iron is necessary for red-blood cell production.

6. Zinc helps to improve the immune system and prevent colds.

7. Tamarind contains vitamin C, which aids iron absorption. and more effectively used to determine whether school-aged children should consume adequate amounts of these nutrients, Fresh fruits and vegetables should also be consumed.

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Khao Yacoo, Thai dessert

          Khao Yacoo, also known as Khao Kra Yacoo (rice milk), is a nutritious cereal drink that many people have never tried or even heard of. Khao Yacoo is a traditional Thai dessert that is now highly sought after and extremely difficult to obtain because it is a snack available only during the rice harvest season. The method of cooking the ingredients is linked to Thai people’s traditional way of life regarding “Mae Phosop,” which distinguishes this dish. And it isn’t well-known. Khao Yacoo is a type of rice that is cooked with additional ingredients like it was during the Buddha’s time. There is a story about a monk named “Anon” who used to cook brown rice, green beans, and sesame to make a liquid rice offering to the Lord Buddha when he was sick with a stomach ailment. He felt better because Khao Yacoo was good for stomach disease, hunger, and thirst, and it could give stamina and relieve exhaustion. Rice, according to some, has elixir characteristics as well.

Khao Yacoo, Thai desserts, Thailand

The history of Khao Yacoo

       Khao Yacoo is soft rice that takes two to two and a half months to prepare. During this time, young rice will still contain milk inside. The outer shell is likewise green, which is rich in nutrients, and it must be squeezed fresh while cutting new rice to obtain complete Yacoo rice milk. Yacoo can also be consumed as rice milk. As a dessert, it has also been swirled with sugar. The natural hue of rice milk is green, therefore Khao Ya coo is green. As a dessert, some people added oats and covered them with coconut milk. The tradition of creating Yacoo rice milk, which dates back to the Sukhothai period, is thought to have started with the Brahmins of India. It is a merit to be made at the period when the rice plants are growing milk for the rice fields’ prosperity. We have the Thai practice of merit-making at the end of the 10th month, which is when the rice is ripe, just like the Thai people. As a result, young rice that had just emerged from the milk was taken to be cooked as holy rice, Payas rice, Yacoo rice, and Khanom Krayasart, and offered to monks for rice field prosperity.

Khao Yacoo, Thai desserts, Thailand

       In addition, stirring Yacoo rice is a long-standing ritual. It is traditionally performed on Makha Bucha Day in the third month. Once the stirring is completed, a portion of the mixture will be taken to offer to the monks. The remainder is distributed to relatives and friends in the notion that Yacoo rice milk is a nectar food that aids customers’ mental wisdom. Mrs. Suchada baked soft rice called “Madupayasayakhu Rice” and offered it to the Lord Buddha, who obtained enlightenment after eating it, according to the Buddha’s narrative. As a result, Madupayasayakhu or Yacoo rice is thought to be a magnificent dish. Belief in Yakhu rice milk as a nectar food also grants you total health, long life, and glowing skin. It can cure many kinds of diseases, as well as inspire people to achieve their goals.

Khao Yacoo, Thai desserts, Thailand

Yacoo rice during the Buddha's time

       In the Buddhist era, Yacoo rice was a common dish. According to mythology, two brothers were farmers, the elder being Mahakarn and the younger being Chulkan. They had a lot of lands. During the rice pregnancy season, The elder brothers disagreed with Chulkan’s idea of bringing the rice to cook and gift to the Lord Buddha. They’d have to throw away a modest bit of rice in the field. The younger decided to divide the fields and bring the rice to his farm to cook what is known as Yacoo rice, which he then dedicated to Lord Buddha for praying for rebirth in Buddhism, giving birth to “Phra Anya Kondanya.” Yacoo comes from the Pali word “Yacoo,” which means “porridge.” Yacoo rice and grains were steeped in water until the husks relaxed, then boiled until half-cooked during the Buddha’s time. It’s food for ill and hungry people. aids digestion and helps cleanse the intestines. According to legend, the Buddha and his disciples were served Yacoo rice and dessert by a brahmin. Yacoo rice did not have a sweet flavor at the time. 

Khao Yacoo, Thai desserts, Thailand

       When the Lord Buddha became ill with the wind in the Nabhi, he summoned Ananda and told him to go get alms and bring rice water to make medicine. Ananda took the Lord Buddha’s alms bowl and headed to the doctor’s front door, but all he found was the doctor’s wife. The doctor’s wife, on the other hand, was clever and cooked Yacoo rice with rice water, jujube, and masang, using four parts water. When the Buddha ate the Yacoo, the sickness vanished. It was made with three hot spices: coriander, Mahahingu, and garlic, then baked and spread in the Buddha’s alms bowl.

Khao Yacoo, Thai desserts, Thailand

Yacoo Rice Milk's Advantages

       This Yacoo phrase refers to rice that is rich in nutrients. When used to manufacture Yacoo rice milk, it provides carbs, vitamin B1 to prevent beriberi, vitamin B2, vitamin E to prevent aging, minerals, calcium for strong bones and teeth, and dietary fiber from the crushing of the Yacoo rice husks, which aids in the excretory system. Because the young rice used to manufacture Yacoo rice milk is soft rice in the milky stage, the health benefits of Yacoo rice milk are in the same direction as previous beliefs and proofs of current science. This is the point at which rice has accumulated a significant number of vital nutrients. Aside from the essential elements found in carbs, There are also nutritional supplements among the key vitamins and minerals for the body, such as vitamin B1, which is necessary for nervous system function, growth, and the prevention of beriberi. Vitamin B2 is good for your eyes. As well as preventing canker sores. Vitamin E will aid in the battle against cancer-causing free radicals. Calcium aids in bodily growth and helps to slow down the aging process. It’s a crucial component of the bones and teeth.

Khao Yacoo, Thai desserts, Thailand

Khao Yacoo's main constituent

       6 cups pandan juice, 4 cups undiluted coconut milk, 2 cups granulated sugar, 1 teaspoon coarse salt, 1 cup rice flour, 1 tablespoon wheat flour, the rice ears that are being milked (rice that the pollen has fallen on, the ears of rice will bow), decorated with shredded young coconut. For sprinkling, black sesame seeds have been roasted.

Khao Yacoo, Thai desserts, Thailand

What is the best way to prepare Khao Yacoo?

1. Separate and carefully wash the rice leaves. Cut off the rice grains with scissors, measure only 1 cup, and pound well.

2. In a mixing bowl, combine pandan juice and pounded rice, whisk well, and strain through a fine white cloth.

3. In a large mixing bowl, combine the salt, sugar, coconut milk, rice flour, and arrowroot flour. Add the second ingredient, stir thoroughly, and strain through a thin white cloth once more.

4. In a gold pan over low heat, whisk the mixture until thick and sticky, then scoop into a container and set aside to cool. Young coconut is garnished, and toasted black sesame seeds are sprinkled on top before serving.

There are two methods for stirring: sweeping in the center and stirring with a spatula. If you’re stirring and slipping, it suggests the flour is sticking to the pan. First and foremost, we must sweep the middle. The correct filling must come into contact with the pestle at the pan’s bottom. It takes 20 minutes to whisk everything together, and then it’s done.

Khao Yacoo, Thai desserts, Thailand

How to eat Khao Yacoo

       Coconut milk is drizzled on top of the dish. Then top with puffed rice and black sesame seeds. However, the proper technique to eat does not require the assistance of others; simply scoop up both sections, the green, and white parts, and place them in your mouth; it will be correct.

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Kai Pa-Loh, Thai food

       Thai people live a simple way of life. Food that Thai people like to eat that isn’t chili paste, boiled vegetables, or fried fish must include Kai Pa-Loh because it has a great menu that smells delicious. The flavor is mild and delicious, and it is suitable for people of all ages. The method is simple, and it can be stored for future meals. The more frequently the water is simmered, the longer it takes for the soup to be absorbed into the pork, eggs, and tofu, adding even more deliciousness to the recipe.

Pork, Hard-Boiled Eggs, and Five Spice Stew (Kai Pa-Loh), Thai food, Thailand

Kai Pa-Loh story

       Kai Pa-Loh (Five Spice Stew with Hard-Boiled Eggs and Pork) arose from Godfather Pai Shui Ye’s vengeance against his wife, Phai Xiaomen, and her adulterous name, Hua Xuechen. Because Godfather Pai Shui Ye adored, cared for, and treasured his perfect wife.Mrs. Phai Xiaomen, on the other hand, continued to have an affair with Hua Xuechen in secret. When Godfather Pai Shui Ye found out, he was furious with the two of them. As a result of being cursed to become both ducks at the same time, he put the duck to boil with various spices and sweet soy sauce until it became “pot-stewed duck.” Following that, anyone wishing to make a wish on the God Phai Shui Yee must offer a pot-stewed duck. Until the shrine of God Phai Shui Yee is overrun by pot-stewed ducks. Until, with the passage of time, generation after generation, people begin to grow tired of the recipe.

Pork, Hard-Boiled Eggs, and Five Spice Stew (Kai Pa-Loh), Thai food, Thailand

       As a result, people adapted to incorporate eggs, pork, and tofu into Pot-stewed duck, which was altered to make the traditional stewed pork more appealing. The Teochew Chinese word “Pa-Loh” means “anything can be put together.” The menu may appear to be a Chinese Vegetable Stew, but Pa-Loh uses “Five Spice Powder,” which includes Chinese star anise, cinnamon, and sweet soy sauce. Furthermore, the taste has never been the same, and the Pa-Loh cooking method has spread throughout China, and then into Thailand. Pa-Loh in Thai is a borrowed word from the Hokkien language. Phalo/Pa-Loh is one of the steps in making stew meat by simmering brown sugar in a pan, adding salt, soy sauce, meat or other seasonings, mixing thoroughly when the color of the Pa-Loh is beautiful, adding spices, adding water, and simmering until cooked. If it’s a duck or goose, scald it with boiled water to make the color beautiful, then bring it to a boil in the Pa-Loh.

Pork, Hard-Boiled Eggs, and Five Spice Stew (Kai Pa-Loh), Thai food, Thailand

       The word “Lou” in Teochew corresponds to “Lu” in Mandarin, and it refers to a dark broth that is cooked with spices, salt, soy sauce, and used to cook meat to a reddish-brown color. Originally, Chinese Pa-Loh was divided into northern and southern styles. The southern part of the Pa-Loh is divided into Sichuan Pa-Loh, Cantonese Pa-Loh, Tae Chow Pa-Loh, and Pa-Loh hae. The Sichuan Pa-Loh is the most well-known, particularly the pork ribs Pa-Loh. Each city is distinct in its own way. Suzhou’s Pa-Loh, for example, has a very sweet flavor, while Shandong Province’s is red and salty, Sichuan’s is aromatic and spicy, and Teochew style stew is red and fragrant.

Pork, Hard-Boiled Eggs, and Five Spice Stew (Kai Pa-Loh), Thai food, Thailand

       There are numerous spices and Pa-Loh recipes. Cinnamon, cloves, star anise, dried mandarin rind, coriander seeds, cumin, guacamole leaves, luang guo, pepper, Sichuan pepper, licorice, sang ying, and other seasonings such as shallots, garlic, coriander root, galangal, dried ginger, cardamom, brittle, fragrant, and other seasonings such as shallots, garlic, coriander root, A good Pa-Loh recipe can be prepared in five different flavors by using five different types of Chinese spices. Thais simplified the original Pa-Loh recipe by adding a few Chinese spices in small amounts, which they commonly combine with poi kak and cinnamon. Pa-Loh is commonly served with stewed goose and duck stew in Chaozhou, along with a dipping sauce made from chopped garlic in vinegar. Pa-Loh soup, which is left over from goose and duck boils, is used to cook pork legs, offal, blood, and tofu.

Pork, Hard-Boiled Eggs, and Five Spice Stew (Kai Pa-Loh), Thai food, Thailand

Five Spice Powder

       Five Spice Powder comes from China and is said to balance the ying and yang energies. This Thai version of the popular Chinese stewing style known as’red cooking’ involves cooking meat in soy sauce, sugar, and a five spice blend. Thailand’s Five Spice seasoning is typically made up of cinnamon, star anise, coriander, allspice, and bay leaves or cloves, either whole or ground. Five Spice from China, on the other hand, typically contains Sichuan peppercorns and fennel seeds, both of which are not commonly used in Thai cuisine.

Pork, Hard-Boiled Eggs, and Five Spice Stew (Kai Pa-Loh), Thai food, Thailand

Spices commonly used in the preparation of Kai Pa-Loh

-Cinnamon is an aromatic spice. The dried inner bark of the cinnamon plant is used to make this spice. The color of cinnamon sticks is reddish brown. It appears to be a dry plank that shrinks when exposed to moisture. It is often referred to by cultivar names such as Chinese cinnamon, Sriranka cinnamon, and so on.

-Cloves are a perennial plant that grows 5 to 10 meters tall, with leaves that are single, opposite, oval or lanceolate, 2.5 to 4 cm wide, 6 to 10 cm long, with wavy margins and young red or reddish-brown leaves. The flesh of the leaves is thin, sticky, and oily, with inflorescences, axillary leaves, white petals, and a tendency to fall off. The sepals and peduncles are bright red, and the fruit is still young.

-Anise is a spice that shines brightly. It’s a tiny evergreen tree.

Pork, Hard-Boiled Eggs, and Five Spice Stew (Kai Pa-Loh), Thai food, Thailand

-Dried Mandarin Orange Peels: These are small citrus fruits that can be eaten fresh or in fruit salads. Tangerine is the name given to the red cultivar of mandarin. In its dried form, this tangerine is used as an ingredient in Chinese medicine. The exterior is a golden yellow color. There is a small button dented inside that is white on the inside.

-Coriander seeds-stem-attached leaves There are numerous leaflets. The leaves are deeply serrated towards the center. Inflorescences. Pinkish white small flowers. The fruits are oval and quite round. They are yellowish-brown in color and have two seeds. They are consumed as vegetables. and embellished with various types of food.

-Fennel is a hairless herbaceous plant with umbrella-shaped inflorescences on long peduncles. White or pink petals, coriander-like fruit It has a hot and bitter flavor. It is used to treat wind, it is good for disabilities, and it is an expectorant.

Pork, Hard-Boiled Eggs, and Five Spice Stew (Kai Pa-Loh), Thai food, Thailand

-It is a type of Chinese medicinal plant known as Luo Hang Guo. The Luo Hang Guo fruit is round, like a duck egg. The fruit is surrounded by a hard rind that is brittle.

-Pepper is a spicy spice with a pungent aroma. It can be used to make dried pepper, which can then be used as a seasoning.

-Licorice: The root’s red bark has a sweet flavor that is used as a tonic. elicits nausea and vomiting.

-Cardamom is an Indian spice that is oval, small, and has a soft white rind. There are numerous brown granules inside. The aroma is pungent and slightly spicy, and the taste is bitter and sweet.

Pork, Hard-Boiled Eggs, and Five Spice Stew (Kai Pa-Loh), Thai food, Thailand

Kai Pa-Loh nutrition

       Kai Pa-Loh are primarily made of eggs, with the addition of “Pa-Loh spices” or “Pa-Loh powder” as some call it. There are parts that provide health benefits, such as dried spices like star anise, coriander, and cumin, which have been studied. In the Kai Pa-Loh, these herbs have medicinal properties. Tofu and pork must be two more ingredients that will be combined. There are two types of tofu: bunch tofu and hard tofu. If made from salt, calcium, or magnesium salt, hard tofu is more useful than bunch tofu. We will obtain minerals from the tofu, whether it is calcium or magnesium, which is beneficial in terms of bone strengthening and bone strength. Suitable for menopausal adults or women who require extra calcium to keep their bones from becoming brittle, a condition known as osteoporosis. Eggs also contain lecithin, a substance that is beneficial to the body. There will be pork in the stewed egg. Some recipes may prefer to use pork hips or pork belly. If it’s a pork belly, be cautious because it contains more fat than hips. It’s also a very saturated fat. It is recommended to use pork loin if it is good for your health. It must be consumed in conjunction with other vegetables. constituents in order to consume all five food groups.

       Calories, energy, and nutrients are all included in the nutrition information. 1 egg stew contains 210 kilocalories of total energy, 14.2 g of protein, 2.7 g of carbohydrates, and 16.4 g of fat.

Pork, Hard-Boiled Eggs, and Five Spice Stew (Kai Pa-Loh), Thai food, Thailand

Kai Pa-Loh Ingredients

Three eggs

2/3 pound (300 grams) Pork rind and fat or pork shoulder with some fat

3 garlic cloves, peeled and

1 teaspoon Thai White Pepper Powder

a single package (140 grams) tofu fried (homemade or store bought)

4 tablespoons Thai Light Soy Sauce

1 tablespoon Thai Black Soy Sauce

1 tsp Chinese Five Spice Blend (Pa-loh), Lobo brand 5 tblsp Palm Sugar

1 tablespoon cooking oil

3 c. water

Pork, Hard-Boiled Eggs, and Five Spice Stew (Kai Pa-Loh), Thai food, Thailand

Kai Pa-Loh Preparation

-Bring the eggs to a boil. Remove the shells and set them aside once they have cooled.

-Prepare the pork by cutting it into large chunks about 2 ” x 2 ” in size.

Pound the garlic and peppercorns in a mortar (or use an electric spice grinder) until finely ground.

-Heat the oil in a heavy-bottomed small stock pot until almost smoking, then add the garlic-pepper paste and stir-fry for 1 minute, or until fragrant.

Cook until the pork is no longer pink.

Combine the pa-loh spice and black soy sauce in a mixing bowl. Then add the boiled eggs, peeled, and water. Bring to a boil, then add the light soy sauce and stir well. Reduce the heat to a low heat and simmer for 45 minutes.

Turn up the heat and stir in the palm sugar until it dissolves. Reduce the heat to low and continue to cook the tofu puffs for another 30 minutes. Take off the heat and serve with steamed jasmine rice.

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Tom Kha Gai, Thai food

     Tom Kha Gai (Chicken Coconut Soup) is a coconut milk soup that is spicy, sour, salty, oily, and slightly sweet due to the addition of coconut cream. The dish is aromatic due to the use of nutritious herbs such as galangal, lemongrass, and kaffir lime leaves. This dish contains only chicken and is suitable for everyone. It is very common among Thais as well as foreigners.

Tom Kha Gai, Thai food, Thailand

Tom Kha Gai story

       Tom Kha Gai is one of the best coconut curry dishes, especially when served with hot steamed rice. Tom Kha Gai has a sour, salty, oily, and slightly sweet flavor that differs from the typical coconut milk curry, which is salty, oily, and possibly a little sweet. The important thing is that the curry will have a pure white curry paste and a blend of spices similar to tom yum; this point distinguishes it from regular coconut curry, and tender chicken inside the curry adds a more delicious flavor.

Tom Kha Gai, Thai food, Thailand

       As a result, it is regarded as a Thai curry that is both tasty and nutritionally complete. CNN news dubbed this menu “one of the world’s most delicious foods ever.” Tom Kha Gai is one of the Thai curries that is full of various herbs, making it both delicious and healthy all at the same time, making it suitable for everyone.

Tom Kha Gai, Thai food, Thailand

Tom Kha Gai Nutrition

       The dish is high in vitamin C, protein, and phosphorus. The karri lime leaves refresh the dish and help with flatulence.

Tom Kha Gai, Thai food, Thailand

Ingredients of Tom Kha Gai

       Ingredient of Tom Kha Gai: 150 g chicken cutlets, 50 g sliced white young galangal, 100 g straw mushrooms, 250 g coconut milk, 100 g boiled bone water 10 crushed chilies, 3 tablespoons lime juice, 12 tablespoon tamarind juice, 3 tablespoons fish sauce, 2 kaffir lime leaves, and coriander.

Tom Kha Gai, Thai food, Thailand

Tom Kha Gai Preparation

Step 1: Lightly smash lemongrass and ginger with the back of a knife; cut lemongrass into 4” pieces. In a large saucepan, bring the lemongrass, ginger, lime leaves, and broth to a boil. Reduce heat to low and continue to cook for 8–10 minutes, or until flavors have melded. Strain the broth into a clean saucepan and discard the solids.

Step 2: Return to a boil with the chicken. Reduce heat to low, add mushrooms, and cook, skimming occasionally, for 20–25 minutes, or until chicken is cooked through and mushrooms are soft. Combine the coconut milk, fish sauce, and sugar in a mixing bowl.

Step 3: Ladle soup into serving bowls. Serve with a drizzle of chili oil, cilantro, and lime wedges.

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Kai Jeow(Thai omelet), Thai food

       In Thailand, the omelet is known as Kai Jeow (Thai Omelet). To make your breakfast pleasant and healthful, it’s an easy-to-prepare omelet with a twist of flavorful, spicy sauce. Whether it’s an early morning meal or a short nighttime snack, you’ll be satisfied and energetic all day long.

Kai Jeow(Thai omelet )

Kai Jeow story

       Thai omelet or Kai Jeow, “Kai Jeow” is a simple recipe passed down from generation to generation around 200 years ago. There is historical evidence mentioning Kai Jeow in the archives of “Prince of the Third Class Narinthewi or Krom Luang Narinthewi” that Kai Jeow was set in tray of food for Royal ceremonies of “Phra Kaeo Morakot” and “Wat Phra Kaew” in the past, according to the archives”. For all evidence, it is reasonable to assume that the recipe has been popular in Thai society for some time. However, there is no evidence that during the ceremony, what type of egg was made Kai Jeow and how it appeared. There is another evidence which refers the method of Kai Jeow. “Before adding to the pan, the Kai Jeow is beaten until fluffy. While frying, use the scoop to dig the side of the pan to allow the raw eggs to flow out, leave it until yellow and fold it, and finally scoops onto a plate “. The sentence came from Yaowapa cooking Recipe that it was distributed in the funeral of Her Royal Highness Princess Yaowapa around 80 years ago

Kai Jeow(Thai omelet )

       The most popular Thai omelet is the Minced Pork Omelet, also known as the Kai Jeow moo sub. There are many Thai street food dishes that provide comfort, but if I had to guess, the recipe would be near the top of many local Thais’ comfort food list. The recipe can do easily with every family because every household keeps at least a dozen eggs, whether chicken or duck. One of the most popular street foods of all time is minced pork omelet with rice. It goes well with hot steamed rice and can be spiced up with Sriracha sauce, ketchup, and chili sauce. The cooking procedure is simple. Simply crack the egg into a bowl and whisk it thoroughly.

Kai Jeow(Thai omelet )

       Combine the sauce and pepper in a mixing bowl. You can also add your favorite vegetables, but cut them into small pieces so they taste good and are easy to chew. After that, combine the minced pork and the whisked egg thoroughly. Then, add some oil to the pan and heat it up. Before pouring the egg mixture into the pan, make sure the oil is hot. Wait until the oil is hot before pouring the egg mixture into the pan if you want a fluffy and crispy omelet.

Kai Jeow(Thai omelet )

What is the flavor of Kai Jeow?

       Thai omelets are distinguished from American and European omelets by their distinct umami flavor and texture combination. The fish oil and green onions in Thai omelets give them a deep delicious flavor. These omelets are light or golden brown since they are fried. The omelets’ borders are crispy, but the middles are thick and fluffy. Thais consider it to be a comfort food.

Kai Jeow(Thai omelet )

Nutrition of Kai Jeow

       Nutrition of Kai Jeow moo sub: Total energy 684.4 kcal, protein 27.6 g, carbohydrate 2.2 g, fat 62.8 in 1 set (2 eggs). Thai omelet, also known as Kai Jeow, is widely available throughout Thailand, with prices ranging from 15 to 55 bath depending on the type of ingredient and restaurant.

Kai Jeow(Thai omelet )

Ingredients of Kai Jeow

  • 2 eggs
  • 1/2 cup raw minced meat – pork, beef or chicken (optional)
  • 1/2 teaspoon soy sauce
  • 1/2 teaspoon fish sauce
  • 1/4 – 1/2 cup vegetable oil
Kai Jeow(Thai omelet )

Types of Kai Jeow (Thai omelets)

Traditional Thai omelets come in a variety of flavors. They are all made by frying an egg in oil, but they contain different ingredients and are plated differently.

Thai omelet with minced pork (kai jeow moo sub): Thai stuffed omelet with pork, beef, chicken, or vegetables (kai yad sai / kai yat sai)

Khao kai jeow or Thai omelet with white rice: Steamed rice on top of an omelet with chili sauce and cucumbers as a side dish.

Khao kai jeow songkhrueang : khao khai chiao topped with minced pork and stir-fried vegetables

Kai jeow cha om: Thai omelet with cha om (acacia leaves).

Kai jeow with khai mot daeng: Thai omelet with red ant eggs

La tiang is a thin, mesh-like omelet stuffed with pork, shrimp, and peanuts (folded into a square)

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Jang Lon or Grilled Thai Fish Cake

Jang Lon

          Chonburi people’s traditional cuisine namely Jang Lon. It is a savory cuisine similar to Ho Mok, with similar components. The difference is that steamed buns are packed with coconut milk and contain vegetables such as noni leaves, lettuce leaves, and basil, whereas Janglon will add grated coconut that does not need to be squeezed out of the coconut milk and will not include vegetables such as Homok, which is classified as savory food. The recipe calls for simply chili paste, which is combined with fish and grated coconut. Finally, shape all of the ingredients into round balls and grill on skewers; when done, they will have a pleasant aroma. Jang Lon easy to find in Nong Mon Market. There are numerous options to try. Janglon’s mouthwatering aroma is another feature.

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Pla khok (Stew Sea carp)

pla khok (Stew Sea carp)

           pla khok (Stew Sea carp) is unappealing but delicious. Pla khok is a family dish passed down through two generations from Shantou City, Guangdong Province, China. The word “pla khok chay” is the source of the sound degradation. According to the original, pork is also used in the menu. When it comes to Chonburi, however, using fish for the meal is more appropriate than using pork because Chonburi is adjacent to the sea, resulting in actual fish made the dish from fish. If you want to taste and experience the sight and feel of this local meal, you must visit Lim Yong Heng restaurant in Chonburi province, which is as tough to find as a fish to produce the cuisine. Because the fish meat is neither too thick nor too thin, “pla khok” is produced from sea bream.  

pla khok (Stew Sea carp)

           It can be cooked for more than two days and the fish fillet will not crumble, but will hold its shape until it melts in your mouth. The fish fillet is luscious in a stew with herbs and spices, but pineapple and papaya are essential for softening the fish on the bone. Having a menu means you won’t have to worry about getting a bone caught in your throat. The recipe should be served with hot steamed rice and some chili and garlic as a side dish to unleash additional delicious flavors of the cuisine.

           Location: “Lim Yong Heng” restaurant, Akara Niwat Road, Mueang Chonburi District, Tel. 0-3828-3395, Located near Chularat Chonlawet Hospital.

          Open daily: from 7:00 AM – 7:00 PM.

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Hoi Jo or Deep-Fried Crab Meat Rolls

Hoi Jo

          Hoi jo is well-known throughout Thailand. But did you realize that all started in Chonburi? The major ingredient is rich blue crab meat blended with pig or hog fat, eggs, sugar, pepper, and wrapped in tofu skins. After combining all of the ingredients, form it into a shape with a string and steam or fried it until golden brown. The dish includes plum sauce for dipping. There are numerous notable tasty Hoi Jo stores or general marketplaces near Nong Mon, such as Fresh Market, Ang Sila Market, Floating Market in the Four Regions, Nong Mon Market, and City Market.

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