Tag Archives: Southern Food

Gai Tod Hat Yai, Thai food

       Gai Tod Hat Yai (Hat Yai Fried Chicken), The most basic fried chicken available to the general public. From shopping malls to general flea markets. There are also many well-known stores, such as McDonald’s and KFC. Despite the fact that there are numerous fried chicken restaurants to choose from, most Thais prefer the famous fried chicken from the southern region of Thailand. Hat Yai, Songkhla, Fried Chicken Land You’ve most likely heard of this phrase before. Richly flavored chicken, there is a distinct and distinct feature in the crispy fried onions, which are eaten with hot steamed glutinous rice, which has led many people to regard Hat Yai Fried Chicken as their signature. Hat Yai’s well-known cuisine. It can be said that if you come to Hat Yai, you do not eat fried chicken that is not considered to have arrived at Hat Yai.

Gai Tod Hat Yai, Thai food, Thailand

Gai Tod Hat Yai story

       There is a story about Hat Yai Fried Chicken that takes place about 30 years ago and involves a husband and wife. Aunt Wan and Uncle Thongkham, the wife, worked in a fresh market in Hat Yai, Songkhla, selling fresh chicken. The economy was in bad shape at the time. The fresh chicken could not be sold out in a single day because there was so much leftover chicken every day. So they decided to devise a formula. Uncle Thongkham took the fresh chicken left over from the morning sale and marinated it with the formula he devised after some thought. Initially, he ate it himself, gave some to friends, and sold some to gauge the reaction, but it was still not selling well.

Gai Tod Hat Yai, Thai food, Thailand

       Until Uncle Jom’s wife became ill one day. Uncle Jom felt sorry for the goods, so he gave vegetables to market vendors and shallots to Uncle Thong. Uncle Thong noticed that the shallots were starting to rot. So he took it to the alley and fried it until crispy while selling fried chicken. Uncle Thongkham did not anticipate that these fried onions would be sold alongside fried chicken. Customers who bought it at the time, on the other hand, said it smelled very good when they walked by and could smell fried chicken and fried onions. Uncle scooped up fried shallots and sprinkled them over fried chicken after hearing that. Carry out this procedure for each package sold that day. Another day has passed, but the customer inquires whether the fried chicken was not topped with fried shallots as it was the day before? Uncle Thongkham was taken aback by how many customers requested fried shallots.

Gai Tod Hat Yai, Thai food, Thailand

       The recipe was then tweaked by Uncle Thong to make it more intense, and fried shallots were made to be sprinkled on top every time. It’s been less than a month. Customers gathered in front of the shop until there was almost no room to stand. From 3 p.m. to 5 p.m., the recipe can sell out quickly. It sold so well that many newspapers requested an interview. Uncle Thongkham and Aunt Wan eventually stopped selling fresh chicken and only sold fried chicken. This story is remembered to this day, that if you eat fried chicken, you must think of Gai Tod Hat Yai, regardless of which province you go to, especially if you want to eat fried chicken. Frequently, you’ll see the name of fried chicken followed by the word “Hat Yai.” Hat Yai Fried Chicken is one of Thailand’s OTOP products that has helped Hat Yai make a name for itself.

Gai Tod Hat Yai, Thai food, Thailand

Gai Tod Hat Yai ingredients

-Chicken, chopped into large chunks of your choice 3 pounds.

-Garlic, chopped or minced 3 teaspoons of oil.

-Pepper, white three teaspoons

-Powder of coriander a half teaspoon

-Cinnamon powder a half teaspoon of salt

-Sugar (brown) 1 tablespoon

-Aioli (oyster sauce) (or if you want to go full flavor, use fish sauce)

-Milk, 2 tablespoons 6 teaspoons.

-Chopped coriander or cilantro root 1 tablespoon of oil.

-About 1-2 cups rice flour (I don’t recommend Bob’s Red Mill rice flour since it’s too coarse.) You’ll need to obtain it from an Asian grocery, but if that’s not possible, all-purpose flour will suffice.)

-1-3 cups sliced shallots, depending on how much you like them

-Amount of sticky rice around 1 cup

-Approximately 4 cups frying oil

Gai Tod Hat Yai, Thai food, Thailand

How to cook Gai Tod Hat Yai

1) Combine all of the dried ingredients in a mixing bowl until they form a paste.

2) Rub the sauce all over the chicken pieces, even beneath the skin. Allow at least 3 hours to marinate. The more time you have, the better. If you have the time, I’d prefer to stay overnight.

3) Slice the shallots and put them on a paper towel to dry them out while you wait for the chicken to marinade.

4) Begin preparing the sticky rice. This is another way I prepare sticky rice. Rice and water are mixed in a 1:1.5 ratio (this also depends on how dry the rice is, it could be as much as 1:2, but you will know later). In a large saucepan, combine the rice and water and cook over high heat until the water boils. As soon as the water begins to rise and overflow the pot, reduce the heat to the lowest setting and continue to simmer until all of the water has been absorbed. This takes roughly 13-15 minutes on average.

       Taste a rice grain to see if it is fully cooked. If it is, remove the pan from the heat, cover, and set aside for another 10 minutes. If it isn’t, add more water (approximately 1/4 cup per cup of rice), flip the top down to the bottom, and continue to cook for another 5 minutes, tasting as you go. During this time, it should be fully cooked. You won’t get the perfect-looking rice grains as you would with the other approach I taught you when I gave you the sticky rice and mango dish, but it’ll be enough. It’s excellent for producing sticky rice when you don’t have time to soak it. Use the steaming process to achieve a perfect-looking sticky rice.

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Gai Tod Hat Yai, Thai food, Thailand

5) Heat the oil in a wok over medium-high heat. We’ll begin by frying the sliced shallots, which will then be air dried. When the oil is heated (approximately 300oF–325oF), add the shallots and turn the heat up to medium high. Because the oil will bubble all over the place, keep stirring the shallots and keeping an eye on them. Remove all of the shallots from the oil as soon as they have some golden spots. You can either turn off the stove or reduce the heat to a low setting. Because the oil will bubble all over the place, keep stirring the shallots and keeping an eye on them. Remove all of the shallots from the oil as soon as they have some golden spots. You can either turn off the stove or reduce the heat to a low setting. This is only the beginning. As the shallots sit, they will become darker and darker. They’ll need to relax for about 2-3 minutes.

Gai Tod Hat Yai, Thai food, Thailand

        In the meantime, turn the heat back on to medium. Wait until the oil temperature rises to a medium high degree, around 300-325oF, and the shallots turn light golden. Replace the shallots in the mesh scooper if you removed them earlier. This time, don’t put all of the shallots in the scooper. Because you don’t want a thick layer of shallots in the scooper, do this in two or three steps. Now tip the scooper into the heated oil, shaking it to ensure that all of the shallots are covered in oil, and remove it as soon as possible. The entire dipping process should take no longer than 30 seconds. To absorb the oil, place the shallots on a paper towel. If you have any shallots left over, repeat the process. After two minutes of cooling, the shallots should be crispy and deep golden in color. You dipped them for too long if they’re a little too dark.

Gai Tod Hat Yai, Thai food, Thailand

6). The chicken is now ready to be fried. Put rice flour in a large mixing basin large enough to hold all of the chicken pieces. Shake off the excess flour after rolling the chicken pieces in rice flour. If you like, you can use a plastic bag and shake the chicken pieces within the bag. In a wok, heat the oil over medium heat. Allow the oil to reach 350°F before adding the chicken pieces. Make sure the temperature doesn’t fall below 250 degrees Fahrenheit. If you place too many pieces in the wok, the oil temperature will drop too low, and the chicken will take up too much oil, so keep the number of pieces to a minimum. Allow the chicken to fry over medium heat in heated oil. Keep an eye on them, and you may want to rotate them at least once. It’s even acceptable to spin them multiple times. Be patient because it will take at least 6-7 minutes to fry them. Increase the heat to medium-high after about 5 minutes. If you look closely at the chicken pieces, you may notice blood dripping from them. That’s also a signal to turn up the heat.

7) You’re almost ready to serve the fried chicken, but hold on a second. Don’t forget about Nam Jim, too. Which one should be used to make fried chicken? Nam Jim Gai, or Thai Sweet Chilli, is, of course, the one. Don’t forget to add the fried shallots to the mix.

Gai Tod Hat Yai, Thai food, Thailand

Nutrition of Gai Tod Hat Yai

       1 serving of fried chicken glutinous rice contains 294 kcal of total energy, 31.8 g of protein, 21.1 g of carbohydrate, and 8 g of fat.

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Khao Yam, Thai food

       Khao Yum is a dish that may be prepared at home. Because raw resources are available on the open market. Because Khao Yam contains vegetables, fruits, and herbs, there is a simple approach for individuals who care about their health and don’t want to gain weight. It is nutritious and can be consumed on a daily basis. The flavor is delectable and accessible to people of all ages.

Spicy Rice Salad with Vegetable, Khao Yum, Thai food, Thailand

Khao Yam Story

       Khao Yam (Spicy Rice Salad with Vegetables) is a popular breakfast or lunch dish in Thailand’s southern region, particularly in the lower south. It is called “Nasi Kerabu” in the local Malay language, where “Nasi” means “rice” and “Kerabu” means “mixed,” and it refers to cooked rice mixed with Budu juice. There are many various forms of Khao Yum, each with its own name, such as “Khao Yam Bai Pan samor or Khao Yam Narathiwat,” “Khao Yam Bai Yo,” “Khao Yam Ya or Khao Yam Saya,” and so on. Khao Yam is thought to have originated in Thailand and Malaysia’s southern regions. There are additional rice salads that are peculiar to Asia, such as “Bibimbap,” a Korean rice salad with a somewhat spicy flavor and raw eggs and pork as ingredients. Khao Yam is a highly nutritious and wholesome food that contains a wide range of nutrients. It is a cuisine that is good for people who are trying to lose weight since the veggies in Khao Yam are fresh and do not need to be cooked in any manner, allowing them to absorb all of the vitamins that are naturally present in vegetables.

Spicy Rice Salad with Vegetable, Khao Yum, Thai food, Thailand

       Khao Yam also contains minerals, protein, carbs, and a high fiber content. aids in the regular functioning of the excretory system. Mahidol University’s Institute of Nutrition Study research reports. Khao Yam has been discovered to have a significant nutritional value. Because it contains a variety of vegetables and herbs, each with its own flavor, aroma, and color, it reflects the southern eating culture. “Nam Budu” is Khao Yam’s most important identity. The Nam Budu is responsible for the exquisite flavor of Khao Yam. Budu sauce was traditionally drizzled over rice. If it’s a true Islamic recipe, pure Budu water will be used, but if it’s a recipe from the Upper South, it won’t. Another seasoning will be used to enhance the flavor of the Khao Yam. The heart of Khao Yam Budu is “Nam Budu,” which is difficult to manufacture since the process of manufacturing Budu juice necessitates thorough fermentation, including the appropriate ingredients and timing.

Spicy Rice Salad with Vegetable, Khao Yum, Thai food, Thailand

       Khao Yam is more than just a Southern staple. Khao Yam, on the other hand, retains the atmosphere of a way of life and culture that has been passed down from generation to generation. It reflects the lifestyles of people, vegetables, and local resources in each community, as well as the culture of khao yum consumption. It may not be the same, and depending on the location, they may have various pieces. Even in the south, there are still peculiarities, especially when it comes to Nam Budu, the key ingredient. Khao Yum, or Khao Yam Sai Buri, is a popular rice in the south. Province of Pattani Khao Yam in other southern provinces, such as Satun Province, differs from Khao Yam in other provinces in that Satun Khao Yam focuses on galangal (Kha in Thai). So there’s a local dish called “Khao Yum Hua Kha,” which is a rice dish with curry paste and vegetables that doesn’t require Nam Budu like other recipes.

Spicy Rice Salad with Vegetable, Khao Yum, Thai food, Thailand

Worth of Khao Yam nutrition

       Because, aside from rice, Khao Yam is Thailand’s staple cuisine, it is the only dish that contains nutrients from all five food categories. There are also fruits, vegetables, and herbs. The majority of the fruits utilized are sour, such grapefruit or mango. It can be combined with the two to create a variety of flavors. Vegetables abound, the majority of which are lentils or bean sprouts. Lemongrass or shredded kaffir lime leaves are the main ingredients in Khao Yam. Roasted coconut is another flavorful addition to Khao Yam. Coconut fat is a saturated fat that is beneficial for vegetable and fruit diets because it aids in the dissolution of healthy elements such as fat-soluble vitamins and bioactive chemicals present in plants. Furthermore, some recipes may call for puffed rice; adding puffed rice to a meal will give it more vitality and make it more complete. Seasoning is another crucial component. Nam Budu is all we know. When using Nam Budu for seasoning, keep in mind that most of the Nam Budu is salted. The saltiness can be reduced by adding sugar. Nam Budu’s saltiness and sweetness help to enhance the flavor of the food, making it more delectable. Because of the sourness of the fruit, when the sweetness of the salinity is added, Khao yum has a pleasant taste.

Spicy Rice Salad with Vegetable, Khao Yum, Thai food, Thailand

       Khao Yum includes a variety of flavors, including coconut, fresh mango, grapefruit, and lime juice, Nam Budu’s sweet and salty flavor, and cayenne pepper’s fiery flavor. It’s named “food that nourishes the elements” for a reason: it’s delicious, healthful, and it’s also thought to help prevent colon cancer. Khao Yam is also a fiber-rich dish derived from a variety of vegetables. Aside from that, Khao Yam has a number of therapeutic benefits derived from the diversity of vegetables that we consume, making it both delicious and good for our health. According to the Institute of Thai Traditional Medicine, Ministry of Health, one set of Khao Yam provides 1,141 kcal of energy to the body. It is possible to say that eating just one plate of Khao Yam will provide us with all of the nutrients in all five groups. As a result, Khao Yam has been altered to be a food for those looking to reduce weight, improve their health, or even detoxify their bodies. Making the blood better is also a part of it. As a result, Khao Yam is extremely popular among those who value and care for their health.

Spicy Rice Salad with Vegetable, Khao Yum, Thai food, Thailand

       Khao Yam has been adjusted to fit modern times, whether the color has changed from the original by adding different colored vegetables to the juice and then cooking with rice. It not only adds beauty, but it also gives the appearance of being more tasty. However, Khao Yam’s nutritional value and therapeutic benefits remain. We’ve gotten a lot from one dish. If we look closer, we can see the way of life that is connected to the natural environment, as well as the various cultures that exist in the area, reflecting the Southern way of life and the local people’s insightful wisdom.

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Spicy Rice Salad with Vegetable, Khao Yum, Thai food, Thailand

Khao Yam components and raw materials.

      It’s not about using a specific list of ingredients to label it khao yum; it’s more about including specific flavor profiles and sensations. Bitter herbs, bright and crunchy vegetables, a small amount of fruit, and a crunchy aspect are the main ingredients in khao yum. Betel leaf, long beans, green mango or some kind of citrus, and crispy small dried fish or shrimp are some of the components that are often utilized in Thailand. However, you won’t be able to make it exactly like they do in Southern Thailand because key components are often unavailable outside of the region.
Ingredients for Serving 2-3 :

For the salad dressing, combine the following ingredients.

A tamarind ball the size of a lemon
3 – 4 tblsp. jaggery
3-4 dried red chilies 1 teaspoon lemon zest
a ginger slice measuring 1 inch
3–4 lemongrass threads
season with salt to taste
Onion, small
1 tablespoon soy sauce (dark)
5-6 garlic cloves
As required, rehydrate

To make the salad:

1 cup jasmine butterfly pea rice
1/3 cup roasted peanuts
100 grams paneer 1 teaspoon + 1/2 teaspoon oil
1 lemon, peeled and cut into wedges
2 tablespoons coriander, finely chopped
1/4 cup shredded fresh coconut
1 carrot, medium-sized
1 cucumber, medium-sized
a third of a cup of sweet corn kernels
a half-cup of moong bean sprouts

Spicy Rice Salad with Vegetable, Khao Yum, Thai food, Thailand

Budu Juice: How to Make It

       Khao Yam is more than just a Southern staple. Khao Yam, on the other hand, retains the air of a way of life. Including a deeply embedded culture that reflects people, vegetables, and local resources that has been passed down from generation to generation. So, what caused so many people to fall in love with Khao Yam’s flavor? The problem is “Nam Budu.” Khao Yam’s heart is Budu water. Budu juice goes well with a wide range of foods. It’s excellent to eat with fresh veggies, whether it’s cooked as a side dish with chili paste or as a main dish. Fish is marinated with salt, just as fish sauce, and then fermented naturally to form budu sauce. Budu is a hazy liquid that takes 8-12 months to ferment, which is different from creating fish sauce. This is a concentrated suspension that must be shaken well before consuming. There are no sediment bits in fish sauce, and the salt level of fish sauce is higher than that of Budu.

Spicy Rice Salad with Vegetable, Khao Yum, Thai food, Thailand

       Budu water is made from fresh sea fish, although it may be used with any sort of fish. (However, Nam Budu is well-known in the Saiburi District.) Pattani Province will employ anchovies since it is said that they will produce Nam Budu that smells and tastes delicious), and then properly wash the fish. Then place it in a 0.5 x 2 meter wooden pick up. Then, in a 3: 1 weight ratio, add coarse sea salt to the anchovy mixture and mix well with a spatula. When salt is added to the fish, it brings out the best in it. It will be placed in a clay jar or cement pond known as “Bo Budu” by the peasants, which measures about 1 meter in diameter and 1 meter in height and is covered with a sack or cloth. Then sit back and wait for the fish to pass out. Then, until almost filled, add the mixed fish and salt. By leaving some portions of the Budu pond open to gas produced by fermentation, the pond lid is pushed back. When the Budu pond is full of fish, the pond is sealed with salt sacks and bamboo weaves or roof tiles, and heavy things may be used to cover them again. As previously stated, the fermentation time should last between 8 and 12 months. The Budu well will not be opened at all during this time, and rainfall must not be allowed to enter the Budu Pond.

Spicy Rice Salad with Vegetable, Khao Yum, Thai food, Thailand

       Budu will get dark and stinky as a result of this. The Budu pond will be opened at the end of the time period. Budu juice and budu meat are combined, and most budu is referred to as “Clear Budu or Budu Sai.” Budu will be used to make “condensed Budu or Buda Kon,” which contains a lot of budu meat. Those who prefer clear or concentrated foods can eat as they please this time. There are several brands of bottled Budu juice on the market right now. Budu broth is simple to obtain and prepare at home. Budu broth is made by simmering organic fish until it is completely degraded. Then, in a pot, combine the meat, budu water, onion, lemongrass, galangal, torn kaffir lime leaves, palm sugar, and boil until the broth has thickened, taste the Budu till it is salty and sweet, and serve by scooping rice onto a plate. When you add toasted coconut, ground dry shrimp, and all of the vegetables combined, it becomes even more. Pour in the Nam Budu and add the lemon juice to taste. Mix everything together and you’re ready to dine.

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Khua Kling, Thai food

       Khua Kling is a pillar of southern Thai cuisine, a dish that can be found throughout Thailand’s south, as well as in any restaurant serving southern Thai cuisine. It’s simply a dry meat curry, and while Thais usually make it with pork, you may use whatever type of meat you like, including fish, beef, chicken, and hog.

Khua Kling, Thai food, Thailand

Khua Kling's History

       Khua Kling refers to a dish made of shallots, garlic, galangal, lemongrass, kaffir lime leaves, and turmeric, all of which are fried with shrimp paste until fragrant. Then add the meat, such as pig, beef, pork ribs, or fish, and toss everything together before seasoning with your favorite condiment. Turmeric is an essential element in the Khua Kling cuisine. Turmeric is a common spice in Thai cuisine, particularly in the south. Turmeric is also a common component in the cuisines of many countries, including India and Southeast Asia. Khua Kling is a dish that has long been associated with the people of the south. It was not born at any point in time, according to the evidence. There is just one thing we know about it: it was created by Thai ancestors for food wisdom, and it used herbs as the major ingredient in folk cookery.

Khua Kling, Thai food, Thailand

Khua Kling's Advantages

       Khua Kling is another southern dish that is becoming increasingly popular among Thais. In the past, Thai people in other parts of the country might have only known Kaeng Tai Pla, or yellow curry. The main ingredient in Khua Kling is meat, which can be chicken, beef, or pork, but the majority of people choose pork. It’s either minced pork or ground pork that’s used. You can buy ground pork instead of chopping it yourself if you don’t want to do it yourself. Red curry paste is often used in the South for the curry paste used in Khua Kling. The southern section, on the other hand, may add anything to increase the spiciness, such as pepper. As a result, Khua Kling’s major ingredients are curry paste and pork, which are then fried and roasted till dry. When you consume the pork, it crumbles and is really easy to eat. But, above all, it must be served with vegetables. Because there are no vegetables on this food menu. Spices, herbs, or kaffir lime leaves will be added to the curry to enhance the aroma. When it comes to Thai curry paste, the possibilities are endless. In fact, Thai curry pastes come in a wide range of flavors.

Khua Kling, Thai food, Thailand

       Red curry paste, green curry, red curry, and other types of curry are all available. The main curry will contain galangal, lemongrass, kaffir lime leaves, garlic, and shallots in some recipes. Despite the fact that these are spices, they have numerous health benefits. The Institute of Nutrition is conducting research into curry paste. Curry paste was studied by the Institute of Nutrition, which discovered that it is high in antioxidants. Because curry paste is a great blend of different herbs and spices. It was discovered to lessen inflammation in the body’s cells when it was studied in the lab. Even when the curry paste is blended with meat, which is a source of protein, this spice is still incredibly nutritious. If you want to make it even better, serve it with veggies or other side dishes. Vegetables help boost dietary fiber, vitamins, and minerals, in addition to lowering spiciness.

Khua Kling, Thai food, Thailand

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Turmeric's health benefits in Khua Kling

       When you ingest Khua Kling, you will receive the following benefits: It aids in the healing of stomach ulcers. By introducing fresh turmeric to pound completely, you can assist clean the intestines, drive bile, minimize intestinal peristalsis, and relieve hemorrhage. Then squeeze the juice and combine it with lime water before eating it to help heal stomach disorders, alleviate gallstones, cure intestinal inflammation, nourish the liver, and avoid hepatitis. pancreatitis, as well as protecting the liver from paracetamol damage, strengthening the bladder sphincter, treating colitis, and preventing hemorrhoids.

Khua Kling, Thai food, Thailand

Khua Kling ingredients

       Half a teaspoon of sugar, 250 grams of pork or chicken 1 tablespoon fish sauce, 2 tablespoons chopped kaffir lime leaves, 1 part curry paste 1 tbsp. fresh pepper

Khua Kling, Thai food, Thailand

How to cook Khua Kling

1. Preheat the pan on the stove.

2. Add the roughly chopped pork and stir slowly until the pork is cooked, then add the curry paste that has been prepared. Then continue to roast until the curry paste is well distributed throughout the pork.

3. Add sugar and fish sauce to taste. Taste the fish sauce to see if it is salty before adding it. If it’s not salty enough, season with fish sauce. If it’s salty, you don’t need to add it because the curry paste already contains shrimp paste.

4. Add fresh pepper to the roast if the flavor is ready. So add shredded kaffir lime leaves and sprinkle to roast until thoroughly blended, until the pepper is tender. Place on a serving plate and get ready to serve.

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Khao Mok Gai, Thai food

      Khao Mok Gai is a Thai cuisine that first gained popularity in the southern part of the country. It’s a favorite dish among Thai Muslims, which explains the Malay flavor, as a big percentage of Southern Thais have Malay ancestors. Khao mok Gai is the name of the dish. “Khao” means rice, “Mok” means “bury” or “place beneath,” and “Gai” means “chicken.” Although the dish originates in Thailand’s southern region, it is readily available throughout the country at a cheap price as a popular street food. It is a popular dish among Thais and tourists alike.

Thai Chicken Biryani or Khao Mok Gai, Thai food, Thailand

Khao Mok Gai story

       Thai Chicken Biryani or Khao Mok Gai, Chicken Biryani is one of the most distinctive foods in the Middle East, attracting Muslims from all over the region. Biryani originated in India, where it was influenced by Persia. The dish became famous When Indians and Persians came to Thailand to trade goods. Biryani was mentioned in King Rama II’s poem “Verse of Food and Dessert” as “rice cooked in a spice, delightful flavor with Cardamom”. Persian-Arabic Biryani style, it cooked with spices and topped with fried shallots, raisins, and almonds.

Thai Chicken Biryani or Khao Mok Gai, Thai food, Thailand

       Thai Chicken Biryani or Khao Mok Gai, is also cooked with turmeric powder and has a yellow color, it is served with chicken meat. Thais refer to it as “cigarette rice”.  Khao Mok Gai is a one-of-a-kind meal made up of various spices that give the menu a rich aroma. Although Khao Mok Kai is not the only authentic Thai dish, it has become a popular Thai dish. The recipe is available in general stores, flat markets, department stores, and upscale restaurants throughout Thailand, particularly in the south.

Thai Chicken Biryani or Khao Mok Gai, Thai food, Thailand

Nutrition of Khao Mok Gai

       Nutrition of Khao Mok Gai: Many herbs, such as cinnamon, cardamom, clove, and saffron or turmeric, are used in the dish to produce aromatic yellow rice. Aromatic herbs have a variety of health benefits. Cinnamon, for example, is carminative, cloves improve digestion, cardamom aids in the removal of phlegm, saffron improves eyesight and helps you relax, and turmeric relieves flatulence.

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Thai Chicken Biryani or Khao Mok Gai, Thai food, Thailand

Ingredients of Khao Mok Gai

       Ingredients: for rice, 300 g rice, 3 tbsp oil or Ghee, 3 12 cup water, 5 g cardamom seeds, 2 cinnamon sticks, 3 clove flowers, 1 tbsp saffron, 2 tbsp turmeric power a grain of salt, Served with fried shallots as a garnish. For chicken, 1 pound chicken, 2 teaspoons turmeric powder, 2 teaspoons coriander seed powder, 1 teaspoon cumin powder, 1 teaspoon black pepper, 1 teaspoon salt, 1 cup yogurt.

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Khao Yam Bai Pa Hom

Khao Yam Bai Pa Hom

Khao Yam Bai Pa Hom story

            Khao Yam Bai Pa Hom or Khao Yam Pahom, or Phuket–styled mixed herbs rice salad is a traditional meal that uses vegetables and herbs from the backyard garden. This meal contains a variety of materials, including Asiatic Pennywort leaves, kaffir lime leaves, long bean, wing bean, and other vegetables, as well as fried little fish (Pla Jing Jang) blended with spices and rice. This rice dish is paired with shredded Paederia linearis Hook.f. leaves, a climber (Bai Pa Hom). These leaves are commonly used in the preparation of rice mixed salads or batter-fried goods in southern Thailand. It is a high-nutritional single meal that varies from other Khao Yam dishes in that it does not include Budu (sauce/dressing), a distinctive fermented fish sauce.

Khao Yam Bai Pa Hom ingredient

            Components: 12 kg cooked rice, 12 kg dried shrimp, 12 kg powdered crispy dried, 12 kg small fish toasted coconut 300 g of Shallot, unpeeled 300 g grilled kaffir lime leaves, 300 g shredded Paederia leaves, 300 g Linearis, 300 g shredded chili powder, 300 g powdered pepper, 300 g Asiatic Pennywort leaves, 300 g Bai Bua Bok long bean, 200g sugar, 200g shrimp paste, 200g grilled green or sour mango, 200g shredded palm sugar, 200g wing bean, 200g shredded whole garlic Grilled mint leaves (100g), 3-4 fresh turmeric bulbs, 6 stalks lemon grass, 2 bulbs shredded salt galangal, Chopped lime or lemon juice.

The following nutrients are present in the dish: carbohydrate from rice, protein and calcium from dried fish, vitamin, mineral, and fiber from veggies.

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Moo Hong or Southern Styled Pork Stew

Moo Hong

           Moo Hong is cooked top pig belly with soy sauce, herbs, and spices known as Moo Hong. It’s yet another delectable dish, and it’s rather unusual for a classic recipe. The cuisine is popular among Chinese communities. Or, if tourism is the province’s focus, it will be Phuket. And with this menu, it is possible to inherit and develop through time. Some restaurants may have incorporated chicken eggs. Similar to pig stew, the original recipe has faded with time.

            During the reign of Kaiping, in the third year of the Houliang dynasty, Emperor Liang Tai Zhu of the Houliang dynasty nominated Wang Shenzi as Min Wang and ordered him to administer the lese regions, which is now the province of Hokkien Province. Wang Shengzhi, also known as Xintong, is Wang Jian’s heir. Gu Zi is home to important generals from the Qin period. The media recovery city is now located in Henan Province. Emperor Wang Shengzhi arrived to oversee the situation. At the time, China’s northern territories were frequently at war. Wang Shenzi led a migration of Chinese people from the northern territories to the Min lands. Following the migration of a group of people to the Verge to the area of Nanhan State When Wang Shenzi arrived in Hokkian, he was greeted warmly by the local people. The local lords of Tong’an Metropolis, a city in the Main Land, prepared a feast for him. The meal is made using pork belly that has been sliced into squares. Imitation of the emperor’s appointed seal.

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Moo Hong

            Another legend says that during the monks’ procession in Tong’an, people in each house make porridge for people who worked nearby or came to the event because they believed that the more congee was consumed by a large number of people who supported the family, the more prosperous the family would be. There was a story at the time about a person whose house was very poor and who wanted to cook like someone else’s house. So, he sold everything in the home to buy a streaky pork. He imagined that putting it on oatmeal would make it look like gold sparkling in the water. He made a soy sauce stew for the streaky pork. Then, add the stewed streaky pork to the porridge pot. Meanwhile, the streaky pork stew gleamed brightly. The smell permeated throughout the neighborhood until everyone took their bowls and picked them up together without an appointment. After a few years, the wealthier he became, the better his life became, and others began to whisper about it as weird. They are following in his footsteps. After then, this cuisine spread like wildfire.

          After giving it some thought, the first narrative myth is more likely to be genuine than the second legend because the first mythology was born under the reign of Qin Shi Huang, who gathered the seven provinces in many wars. until he was able to unite them and establish himself as Emperor, and since then The Chinese have been acquainted with the position of Hong, but using the word hong in ancient times, the intake of meat such as pork was still considered rare, making a menu Moo Hong contains streaky pork that has been thinly sliced, therefore it’s an expensive meal. As a result, it is not surprising that it was termed Moo Hong Tae until, eventually, it became the current Moo Hong.

Moo Hong Ingredients

          1.5 kilograms pork belly, 2 cinnamon sticks, Extra virgin olive oil, 3 to 4 shiitake mushrooms (soaked in water and shredded), 1 tablespoon crushed white peppercorns, 2-3 smashed shallots, 20-25 smashed garlic cloves, 4 tablespoons black salted soy sauce, 1 tablespoon sweet soy sauce, 1 tablespoon coconut sugar, 1 teaspoon sugar, 1 tablespoon vinegar, 1 tbsp. Chinese liquor, 1.5 liters boiling water

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Fried Hokkien Mee or fu Jian Chao Mian

Fried Hokkien Mee

            Fried Hokkien Mee was followed by the immigration of Chinese from other countries. This style of fried noodles appears to be widespread in Southeast Asia’s peninsula region. It is popular among Hokkien Chinese people in Malaysia and Singapore, as well as to the south of Thailand while entering Southeast Asia Fried Hokkien Mee appears to be divided into three large families: Recipe for Malaysian Fried Hokkien Mee in Kuala Lumpur. Hokkien Mee from Singapore and Pad Mee Hokkien Thai from Phuket. When we discuss Hokkien Mee in each country. Especially in Malaysia and Singapore, this dish is referred to as “Hokkien mee,” but the definition of the dish varies by region. If you’re in Kuala Lumpur, it’s Fried Hokkien Mee. This is known as “Hokkien char mee” in other parts of Malaysia, such as Penang. In Singapore, it refers to fried Hokkien mee, often known as “Hokkien char mee,” a stir-fried noodle. Among them is a shrimp noodle soup known as “Hokkien hae mee.”

First, stir-fry noodles in each region. Sort in the following order:

Fried Hokkien Mee
  1. Stir-fried Malaysian Hokkien Mee in Kuala Lumpur Recipe

        The sweet soy sauce in Kuala Lumpur’s Fried Hokkien Mee gives it a black tint, which distinguishes it from the others. In addition to shrimp, as in China. There’s also pork belly marinated in soy sauce, oyster sauce, sesame oil, garlic, pepper, and flour. as well as fish balls After stir-frying, the soup is baked until the noodles are tender and the broth is thick. When eaten, they are topped with fried shallots, fried pork rinds, and sometimes banana root fish. which consists of fried tiny fish combined with. It was not a tough task to complete. Fry the meat in oil until it is almost done. Stir in the vegetables, followed by the rice noodles. Add the black soy sauce and stir until it becomes dark. Add just enough broth to make it a touch runny.

Ingredients: 200g of pork belly, skin and excess fat removed and sliced into 1cm pieces, Marinade for Pork, 2 cloves of garlic, crushed, White pepper to taste, 1 TB of soy sauce, ½ tsp oyster sauce, 1 tsp sesame oil, 1 tsp of corn flour

Condiments: Shrimp (allow about 3-4 per person), White fish balls (allow about 2-3 per person), 4 cloves of garlic, finely chopped, 1 small baby Chinese cabbage, 250g of thick Hokkien noodles, Chu yau cha (recipe below)

Seasoning: 2 TB of pork flavored oil (recipe below), 4 TB of dark soy sauce (sounds like a lot, but this dish is supposed to be dark), 2 TB of light soy sauce (adjust if the stock is salty or to your taste), 3/4 C (180ml) of chicken or pork stock, 2 tsps. white sugar, White pepper to taste, 1 TB corn flour, 2 TB cold water

        This Kuala Lumpur-style Hokkien Mee was invented in 1927 by an overseas Chinese immigrant named Wang Jinlian (wang jin lian), who sold it in Kuala Lumpur’s Chinese community. It was thereafter published all over the world.

  1. Hokkien (Singaporean)

        The color of this Singaporean Hokkien Mee differs from that of Kuala Sampur. Because they will not add dark soy sauce until the noodles have darkened. Aside from the Hokkien noodles, there is also a combination of white rice vermicelli in it. The rice noodles (Mee hoon) may be slightly larger than regular rice noodles. When eating, however, it should be accompanied by stir-fried chili paste and freshly squeezed lemon. Pounding dried chilies, shallots, and garlic together can result in stir-fried chili paste. Then, continue to stir-fry until aromatic. You may also construct something more complex by combining shrimp paste, sugar, salt, fish sauce, and tamarind juice.

Ingredients: 250g Yellow Noodle, 250g White thick rice vermicelli, 400g Prawn, 350g Squid (Sotong), 200g Pork Belly, 40g Green chives, 750ml Chicken stock, 3 Eggs, 5g Chopped garlic

Seasoning: 1/2 tbsp Fish sauce, 1 dash Pepper, 1 dash Sesame oil

        The addition of shrimp is one of the elements that Singaporean stir-fried noodles share with Chinese Hokkien mee. Aside from that, add pork belly and squid, but the distinctive ingredient is This stir-fried noodles’ meat has not been stir-fried. However, the meat will first be blanched and sliced into little pieces. When the fried noodles are done, add the boiling meat and stir fry for a few seconds.

       Another intriguing aspect is that the broth is made from shrimp shells. It is made by sautéing the shrimp heads and shells in a small amount of oil until aromatic. Then, to prepare soup, add water and bring to a boil. Last but not least, there is an egg in this Singaporean Hokkien Mee. by starting from the beginning the egg is cooked, as opposed to the Kuala Lumpur style stir-fry, in which the egg is not added while stir-frying.

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Fried Hokkien Mee
  1. Hokkien cuisine from Phuket

            Phuket’s Fried Hokkien Mee is comparable to Kuala Lumpur’s Malaysian form in that it employs the same dark soy sauce. and employs a shrimp shell soup similar to that seen in Singapore. You can also use basic pig bone broth if you like. Meats used include shrimp, squid, oysters, pig, and so on, up to and including pork offal if desired. The distinguishing trait is that once it has been stir-fried, a whole egg is cracked into it. And, after heating the pan for a few minutes, gradually bake the eggs until done. When it’s time to dine, make your own salad. In some places, eggs are boiled like hard-boiled eggs and then hammered. Thailand has a distinct appearance. prior to eating Fried shallots, pork rinds, shredded shallots, fresh chives leave, and shredded chili are sprinkled on top. If desired, season with cayenne pepper. Because it smells wonderful, some people fry noodles with fried onion oil.

Garnish: wide noodles, Oysters are a type of shellfish., Shrimp, fish, squid, pig, and pork offal as desired, Black soy sauce with white soy sauce, Bone broth from pork, Cantonese veggies or Thai morning glories can be used., sliced or finely chopped shallots, garnished with fried shallots, Pork rinds for garnishing, Garlic chives leaves for garnishing, red chili peppers for decoration.

           The varied formulations displayed here show that when travelling to each country, the fried Hokkien mee has been changed to the taste of the people in each place. However, the usage of huge, chewy yellow rice noodles remained. and adding seafood to it Fujian cuisine is distinguished for its usage of seafood. Which food family is considered “min cai”

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Gaeng Tai Pla (Fish organs sour soup)

Gaeng Tai Pla

        Gaeng Tai Pla is a Thai chili curry from the south. The name comes from Tai Pla, a salty sauce prepared from fermented fish intestines that gives the curry its distinctive aroma and flavor. This soup is made with a hefty quantity of native spices and huge chunks of dried fish meat from the Tai Pla. The term “Tai Pla” refers to fermented fish belly. Fermentation necessitates a large amount of salt in order for Tai Pla to be salty teste. As a result, the flavor of Gaeng Tai Pla is powerful, spicy, and salty. When prepared, it can be done in two ways: with or without coconut milk. Gaeng Tai Pla’s most popular meal does not include coconut milk. Because adding coconut milk raises the fat content, which is bad for your health

Gaeng Tai Pla

Gaeng Tai Pla Nutrition

Nutrition: Vitamin A, protein and nutritional fiber are present in the dish. The dish relieves flatulence and prevents constipation. The spicy Gaeng Tai Pla. The appetite enhancing characteristics of spicy meals. Gaeng Tai Pla employs a big quantity of paprika as a paste of curry which is medicinal for nausea, vomiting and diarrhea curative powers. Chili comprises chemicals that may enlarge the blood vessels and result in enhanced blood flow. Chili comprises Treating the stomach, hunger, expelling the stomach wind, treating disorders of the skin. Spicy and fiery, Galangal helps remove uterine toxins. Shallots can feed body and flu-related components. Garlic can expel gas, heals cough, expel phlegm, improve digestion, and cure skin conditions. Diuretic cure of the lemongrass. Paprika might boost appetite and help digestion. Of the total energy of 5-6 persons, 1757,9 kcal, 179,3 g of protein, 222,8 g of carbohydrate and 14,8 g of fat.

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Gaeng Tai Pla

Ingredient of Gaeng Tai Pla

Ingredient: Fish belly of 1/2 cup, 1 + 1/2 cups of clean water, 2 lime, 3-4 glasses, 5-6 fresh mackerel, 3-3 lime leaves. Half the belly sauce of boiled fish, Curry paste 80-100 g, 4-5 bamboo shoots, 20 pumpkin slices, chopped into smaller pieces; Five long bean pods, five-six eggplant, four-six kaffir lime, 2 1/2 – 3 bowls of clean water.

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Gaeng leuuang (Yellow sour curry)

Gaeng leuuang

          Gaeng leuuang is a traditional Gaeng Som dish that is popular throughout the country. It originated in the southern region, and the curry was given the name Gaeng Som for the first time because Som means “sour,” reflecting the curry’s flavor. Later, as the recipe spread throughout the country, it changed the cuisine by incorporating Fingerroot, shallot, and dry chili, which differ from the south recipe in terms of ingredients, and the color of the south curry is yellow due to the presence of turmeric as the main ingredient; as a result, people refer to the curry as “Gaeng leuuang” because of its color. The aroma and flavor of “Gaeng leuuang” vary depending on the region. The curry in Nakhon Si Thammarat province is spicy and intense. Phatthalung uses a curry paste that is quite hot, and the curry’s color originates from local chilies. Gaeng leuuang, on the other hand, concentrates on fresh chiles. As a result, it has a light and peppery flavor. The popularity of southern Thai curry has spread to the central region, particularly the capital. It was most likely derived from the royal court’s ties with the southern provinces during the central Rattanakosin period.

There is evidence that the original Gaeng leuuang exists. Mom Luang Nueng Nilrat once said in a book of Royal Thai food that the Gaeng leuuang was originally from the south, citing those who came to teach the cuisine at the palace who had come from the south. Her curry formula for preparing curry paste calls for a variety of ingredients, including fresh and dried guinea-pepper, galangal, lemongrass, onion, garlic, salt, fresh turmeric, shrimp paste, and salted threadfin fish, all of which must be pounded well and lime squeezed for a sour taste.

Gaeng leuuang

Gaeng leuuang Nutrition

Nutrition: Chili possesses bioflavonoids, which are antioxidants that may aid in cancer prevention. It is an herb that aids digestion, soothes cold symptoms, and improves blood flow by reducing the clogging of blood vessels. Fish is an excellent source of protein since it is easily digestible, low in fat, and high in omega-3s and DHA, which help to nourish the brain. Curry with a variety of vegetables It has a lot of calcium and phosphorus, which is good for your bones and teeth. It can also help to prevent osteoporosis. Turmeric is a beneficial herb. In terms of antioxidants, turmeric can be beneficial. One cup has 149 calories, 20.5 grams of protein, 12.5 grams of carbohydrates, and 2 grams of fat. 

Ingredient of Gaeng leuuang

Ingredient: 15 g turmeric, 7 g shallots, 4 g garlic cloves, 15 g. one sea bass, 1/2 cup fish sauce, 15 ml lemon juice, 10 g dried chile, two tablespoons shrimp paste, 1/2 teaspoon salt, 1/2 cup water, 400 g pickled bamboo shoots. Price: 80 – 200 Bath

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