Tag Archives: Thai central food

Banana in coconut milk (Kluai Buat Chi)

       Banana in coconut milk (kluai buat chi), Bananas are a fruit that has long been essential to Thai people. It crosses numerous cultures and encompasses a wide range of meals. Bananas in coconut milk are also one of the most popular Thai meals, which are prepared in every family and given to monks and for other festivals. It’s easy to come by in Thai dessert shops at a reasonable price.

Banana in coconut milk (kluai buat chi), Thai desserts, Thailand

Banana in coconut milk story

       The Cavendish banana, Lady Finger banana, Musa balbisiana, Kluai Nam Wa, Pisang Awak banana (Kluai Nam Wa), and Lebmuernang banana are the most common banana species in Thailand. Because bananas are easy to come by, have a lot of nutrition, and are delicious, Thai people use them as a raw material for a variety of foods and desserts. Banana in coconut milk (kluai buat chi) contains a lot of nourishment from bananas, as well as the sweetness of palm sugar and the oiliness of fresh coconut milk, all of which Thais may find in the fields. Furthermore, the scent of pandan leaves was added to the mixture, giving it a pleasant aroma.

Banana in coconut milk (kluai buat chi), Thai desserts, Thailand

       A Thai dessert is banana in coconut milk. Bananas, coconut milk, and sugar are the major ingredients in this dish. Thai people employed coconut milk as a food ingredient in the past, which led to the creation of this cuisine. Although the recipe calls for Pisang Awak, it can also be made with other types of banana. After laboring in agriculture, northern folks used to make Banana in Coconut Milk for their families. In their own dwellings, they employed banana-derived raw materials. They also bring bananas to the temple to create merit or to welcome visitors to the residence.

Banana in coconut milk (kluai buat chi), Thai desserts, Thailand

Banana with Coconut Milk: Nutritional Value

       When we need to ingest something that will enter our bodies, we want it to be as beneficial as possible. Banana in coconut milk gives the body just what it needs, namely, nutritious content and other benefits.

First, 1 cup of banana in coconut milk contains 325 calories, 23 grams of protein, 36.4 grams of carbohydrates, and 18.8 grams of fat.

Second, one ripe banana has roughly 6.2 milligrams of vitamin C, or 10% of the daily value, and can be consumed whenever it is used in the dish. Although the amount of vitamin C in the body has decreased, it is still available for usage.

Third, 1 cup of banana in coconut milk provides around 5% of the daily fiber requirement.

Banana in coconut milk (kluai buat chi), Thai desserts, Thailand

Tip for Banana with Coconut Milk

       First and foremost, we must select bananas that are not overly ripe, and we must sprinkle a little salt in a bowl of water to prevent the bananas from turning dark. Take the bananas in half with the peel on, remembering to cut off the top, and soak for 5-10 minutes in brine, then discard the brine. Boil the banana peels for 10-15 minutes to allow the rubber to float to the surface, preventing the bananas from turning black.

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Banana in coconut milk (kluai buat chi), Thai desserts, Thailand

Ingredients: banana in coconut milk

12–14 bananas, ripe

2 1/2 cups of coconut milk (fresh)

1/2 cup of sugar.

2 tablespoons of salt, to taste

4 pandan leaves that have seen better days

5 cups of water.

Banana in coconut milk (kluai buat chi), Thai desserts, Thailand

How to cook Banana in coconut milk

        Fill a brass pot or pan halfway with water. Add about 1/2 cup of jaggery to the sugar mixture. Bring salt and pandan leaves to a crumple, breaking up and tying them together.

       To heat up, use a pot or pan. Stir over high heat until the syrup comes to a boil, then lower the heat slightly. Boil for 8-10 minutes, after adding the bananas.

       It’s a great banana if the skin is ripe and the meat is soft and sensitive. Fill it with coconut milk. You must constantly stir. Don’t let it clump together.

        To add taste, add pandan leaves, then scoop and consume.

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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

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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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Por Pier Tod, Thai food

       “Por Pier Tod” has been influenced by China. It was made by wrapping wheat flour in various fillings and rolling it, which Thais have adapted to their culture. The dish is divided into two parts: fresh spring rolls and fried spring rolls (Por Pier Tod), each with its own distinct flavor. The frying methods are the key to the deliciousness of the fried spring rolls. Where the oil must be hot in order to absorb oil Furthermore, the sauce enhances the flavor of the more delectable spring rolls.

Por Pier Tod, Thai food, Thailand

Por Pier Tod story

       Fresh Por Pier is cooked wheat flour that is thin and circular in shape. Then it’s wrapped in blanched bean sprouts, a variety of vegetables, pork, Chinese sausage, and salted tofu, then finished with a sweet and salty sauce. Pork piers are delicious and nutritious to consume. Por Pier Tod is a dough sheet containing veggies, vermicelli, and other elements that each chopped will add. Then fry until golden and crispy, then serve with a dipping sauce that has a sour-sweet flavor and is a bit spicy.

Por Pier Tod, Thai food, Thailand

       Por Pier, also known as spring rolls, was once considered a Chinese snack or daytime snack. Por Pier or spring rolls have also been developed into a range of menus, including a dessert recipe that is ideal for many people who enjoy a sweet taste. As a result, the Por Pier is divided into entire Roti, Crepes, and even Chinese-style pizzas that appear and taste like the Chinese people enjoy. When the recipe was published in Thailand, it was changed to better suit the tastes of Thai people.

Por Pier Tod, Thai food, Thailand

       Por Pier can be made in a variety of ways. For example, the first is “Jeng Bia,” or “Jian Ping,” which is made by mixing wheat flour and water until almost liquid, then pouring into the bottom of a pan to spread the flour until cooked, along with adding ingredients like eggs, vegetables, and meat. This type of snack is known as Chinese crepe or Chinese Waffle. Another recipe called “Luo Pia” involves mixing wheat flour with water and kneading it until it makes a soft dough, which is then kneaded with a stick to form a thin round sheet, which is then fried or grilled until crispy. It’s as wonderful whether eaten raw or cooked with other foods. The last recipe is “Bao Pin,” which is also known as Por Pier among Thais.

Por Pier Tod, Thai food, Thailand

Por Pier Tod nutrition

       Nutritional information: “Por Pier Tod” is a low-calorie food. It’s typically made with vermicelli noodles and stuffed with sliced cabbage, minced pork, and mushrooms. If the oil is not sufficiently heated while cooking, it will absorb so much of the oil that it becomes unhealthy. We always eat together, though, with fresh holy basil leaves and vitamin-rich cabbage. However, we always eat with a side dish that is high in vitamins and minerals, such as fresh holy basil leaves or fresh cabbage. Por Pier Tod or fried spring rolls contain 196 calories, 10 grams of protein, 29 grams of carbohydrates, 4.5 grams of fat, sugar, and fibers per 100 grams.

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Por Pier Tod, Thai food, Thailand

Ingredients of Por Pier Tod

       Ingredients of Por Pier Tod: 150 g vermicelli, 80 g minced pork, 50 g chopped Jew’s ear mushroom, 80 g thinly sliced cabbage 30-gram shredded carrot Seasonings include soy sauce and fish sauce. Oil for stir-frying and deep-frying vegetables Wrapping spring rolls, Holy basil leaves, and cabbage, both fresh.

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Kaeng Panang, Thai food

       The Thai red curry’s milder, sweeter, and creamier brother is kaeng panang. Coconut cream, spices, and ground peanuts are used to wrap succulent chunks of beef, chicken, or duck, which are then topped with lime leaves and Thai basil. Finally, lime leaves and, in certain cases, Thai basil leaves are added to the meal. It’s a simple recipe that doesn’t include any vegetables.

Kaeng Panang, Thai food, Thailand

Kaeng Panang story

       Panang curry or Kaeng Panang, “Panang” is a recipe that has been influenced by Indian cuisine, but there is no evidence that it has been mixed with Khmer cuisine. However, the Khmer language was used to name the dish, with the word “Panang” originally used to describe cross-legged action in Khmer. Thai borrowed the word and used it to explain the same meaning before the Ayutthaya era. The name of a well-known Buddha statue from the Ayutthaya period is “Phra Panang Choeng,” which translates as “the Buddha Sitting Cross-Legged.”

Kaeng Panang, Thai food, Thailand

       It was derived from the Khmer language, and later, “Phra Panang Choeng” changed its spelling to “Phanan Choeng” in the present. All of this suggests that the Khmer had an impact on Thai tradition, particularly in Panang curry. Some Thais believe the dish was influenced by Indonesia because it is similar to an Indonesian dish called “Rendang,” which is made from beef.  Panang refers to a Thai curry dish. Chili, galangal, lemongrass, coriander root, coriander seeds, cumin seeds, garlic, and salt are the main ingredients in the curry. Meat, whether beef, pork, or chicken, can be used in a variety of ways, depending on personal preference.

Kaeng Panang, Thai food, Thailand

Nutrition of Kaeng Panang

       Nutrition of Panang curry: It contains a lot of protein. Coconut milk contains a moderate amount of fat. Which is high-quality fat that gives the body energy. Furthermore, red meat is a good source of iron, and spices like galangal, lemongrass, and shallots have properties that help expel wind, relieve colic, flatulence, and reduce phlegm

Kaeng Panang, Thai food, Thailand

Kaeng Panang Ingredients

       Ingredients: 2 cups coconut cream, 300 grams meat, thinly sliced, ½ cup red curry paste, 2 tbsp. peanut, roasted, 2-3 fish sauces, 1 palm sugar, 2 grams kaffir lime leaves, 2 grams kaffir lime leaves.

Kaeng Panang, Thai food, Thailand

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kaeng panang preparation

       To begin, a special panang curry paste is made with peanuts, red peppers, galangal, and lemongrass. The thick top layer of cream from a can of coconut milk is heated until it swells and releases the coconut oil. The curry paste is baked until it emits strong aromas, and the chosen meat is stewed in it. Finally, palm sugar, salt, and fish sauce are added to the dish. The curry is finished with a few strips of lime leaves and rings of chilli pepper sprinkled on top.

Kaeng Panang, Thai food, Thailand

How to eat Kaeng Panang

       This dry curry is always served on a plate rather than in a bowl. Bowls are typically used for soup-like curries. Rice is typically served with panang, but noodles and roti are also popular accompaniments. Thais prefer to eat their curries with a spoon and a fork.

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Kanom Krok (Coconut-rice pancakes )

         Kanom Krok (Coconut-rice pancakes ), When it comes to Thai desserts that have been around for a long time, from the past to the present, only “Khanom Krok” comes to mind. It has a fragrant, sweet, and oily flavor. Khanom Krok is a Thai dessert menu that is fragrant with coconut milk and garnished with spring onions. It is possible to modify the recipe to include steamed taro, steamed corn, and various steamed potatoes. Khanom Krok is a traditional Thai dessert made on the stove with flour, sugar, and coconut milk. You have to pick it out of the pan and often put it together when eating. Khanom Khrok can be purchased easily; most of them are sold at street stalls at reasonable prices. Prices range between 15 and 40 baht, depending on the quantity and quality of raw materials available in each store. Khanom Krok is popular throughout Thailand, not just in the central region or Bangkok. Today we’ll learn more about Khanom Krok.

Kanom Krok

Khanom Krok history

         Khanom Krok is a traditional Thai dessert made with rice flour, sugar, and coconut milk that is poured into a pan. When the flour has set, it must be removed from the pan and usually brought in two pieces for joining before serving. The recipe is for a Thai dessert that has been around since the beginning of time. Myanmar, Laos, and Indonesia are also home to this species (Indonesians called Serabi). The Sukhothai heritage literature “Triphum Phra Ruang” mentions that Thai desserts became widely spread during the Ayutthaya period, which is the oldest evidence demonstrating the relationship between desserts and local people. As seen in a number of archives pertaining to the dessert market. Some archives mention “Ban Mo,” a potter’s workshop where Khanom Krok’s stove and pan are made. It demonstrates that “Khanom Krok” would be very popular, and as a result, Khanom Krok pan sold at a high rate. Because rice is the main food in Thailand. As a result, rice is used in a variety of foods and desserts. “Khanom Krok” is one of the menu items that has been altered to encourage Thai people to consume more rice.

Kanom Krok

Khanom Krok nutrition

         Nutrition: It is appropriate for breakfast because it contains carbohydrates that provide our bodies with a lot of energy and coconut milk, which is a good fat that belongs to the group of medium-chain triglycerides, which are fats that our bodies can easily excrete. It also contains fat-soluble vitamins E and A from coconut, as well as corn, taro, and spring onions.

Kanom Krok

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ingredients of Khanom Krok

         Main flour ingredients: 250 g rice flour, 100 g cooked jasmine rice, 120 g lime water (cannot substitute water), 500 ml concentrated coconut milk, 250 ml coconut milk, 60 g granulated sugar, 2 teaspoons salt. Coconut milk ingredients: 500 mL concentrated coconut milk, 80 g granulated sugar, 1/2 teaspoon sea salt + 1/4 teaspoon rice flour, 1 measuring spoon and 1/2 measuring spoon. Toping ingredients: 1-2 steamed corn pods, 1 cup steamed diced taro, 1 cup chopped spring onions, vegetable oil for wiping pan sockets.

Kanom Krok

         Coconut-rice pancakes, also known as Kanom krok, are readily available from street food vendors along the path. The recipe has a good flavor that is a combination of salty and sweet from the coconut milk and sugar; additionally, the fresh vegetables can enhance the flavor. The menu is reasonably priced, ranging between 15 and 40 Bath.

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Khao Kha moo (Stewed pork leg on rice)

        Khao Kha moo (Stewed pork leg on rice) is a Chinese dish that can be eaten as a single dish or separately with spices and seasonings to soften the taste. In Thailand, it is served as a one-dish meal with steamed rice and boiled egg. Drizzle with stewed water and serve with blanched vegetables. There are pickled vegetables, pickled chili, garlic, and chili as side dishes. In Thailand, the menu can be found on any side street or in a food center in a department store.

Khao Kha moo (Stewed pork leg on rice)

Khao Kha moo history

          “Stewed pork leg” is a Chinese dish that can be eaten as a standalone or with steamed rice. It was made by bringing the pork leg and burning it, then stewing roasted pork leg with various spices and Sweet Brown Sauce until the meat is super tender and very flavorful. Thais eat as an individual dish with steamed rice and boiled eggs, and it’s known as “Khao Kha moo” (stewed pork leg on rice). Khao Kha Moo must be topped with stewed pork leg gravy, which adds a sweet flavor and is eaten with boiled vegetables as a side dish, such as Kale, Chinese broccoli, pickled cabbage, vinegar, garlic, small pieces of pickled lettuce, and chili. The menu is widely available, particularly in street food shops and a food center in a department store and luxury restaurants.  It is sometimes served with clear broth soup. The dipping sauce is typically made of yellow chili peppers, garlic, granulated salt, limeade, and vinegar.

Khao Kha moo (Stewed pork leg on rice)

Khao Kha moo Nutrition

          Nutrition information: One serving of pork leg rice contains 498 kcal, 62 g carbohydrates (49.80%), 22 g protein (17.67%), and 18 g fat (32.53 percent). Because Khao Kha Moo is a high-cholesterol dish, it comes with a side dish to boost nutrition and immunity. Fresh garlic has a wide range of properties. Lowers blood cholesterol and triglycerides. Lowers blood glucose. Improves the efficacy of fungicides, aids in the reduction of inflammation, has anti-oxidant properties Tumors, and some cancer cells are inhibited. Kale contains a variety of vitamins, including beta-carotene (186.92 micrograms / 100 grams), which helps to reduce the risk of stomach cancer, colon cancer, lung cancer, and bladder cancer. It also contains vitamin C, which helps to strengthen and hydrate tissues. It also helps to strengthen the immune system. Pickled cabbage contains the bacteria “Lactobacillus acidophilus,” which benefits the body. It can aid in the cleaning of the intestines and digestion, as well as the production of certain vitamins for the body, and make your gut healthy.

Khao Kha moo (Stewed pork leg on rice)

Khao Kha moo Ingredients

          Ingredients of Khao Kha Moo: 1 pork leg, 1 tablespoon soy sauce, 3-4 tablespoons oyster sauce, 2 tablespoons black soy sauce, 75 g palm sugar or rock sugar 6-8 cilantro roots, 5 garlic cloves, 2 cinnamon sticks, 2-star anise, 1 tablespoon Szechuan peppercorns, 12 tablespoon white peppercorns, cracked 10 slices galangal, 2 shiitake mushrooms, 4-6 medium boiled eggs, pickled mustard greens, steamed rice. Ingredients of Chili Vinegar: 2 spur chilies, 2 cloves garlic, ½ tsp sugar, a pinch of salt, White vinegar, ¼-½ cup as needed.

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Kanchanaburi top restaurant

         Kanchanaburi top restaurant, The city of rivers and mountains as well as beautiful nature and many activities. Kanchanaburi offers delicious restaurants, as well as adventure trips. It is famous to choose from so many restaurants that specialize in the province’s specialty, especially the local food and freshwater fish menu. The top restaurants that we introduce in this article in Kanchanaburi must not be missed by tourists who organize trips to visit Kanchanaburi cities. You won’t be disappointed at any shop with a long history, great taste and a good environment.

Kanchanaburi top restaurant

Krua Chuk Ka Done restaurants

       Krua Chuk Ka Done is a famous restaurant with good atmosphere. Located along the Mae Klong River and shady gardens. Here you can try Thai and seafood dishes. Whether it’s fried sea bass with fish sauce, hot pan clams, Tom Yum Goong, spicy sauerkraut salad, steamed squid with lemon. and many other menus that can be delicious at a reasonable price.

Location: https://g.page/chukkadone

Address : Soi Chai Chumphon Road, Ban Tai Subdistrict, Mueang District, Kanchanaburi

Shop open: 10.30 A.M. – 10.30 P.M.

Tel : 0-3462-0548

Parking : Yes

Website : https://www.facebook.com/kruachukkadone

Kanchanaburi top restaurant

Keeree Tara restaurants

       Keeree Tara is a Balinese-style restaurant on the banks of the Kwai Yai River. Only 50 meters from the Bridge on the River Kwai, you can eat while enjoying the view of the beautiful Bridge over the River Kwai. Here serves a variety of Thai dishes. Don’t miss out on the fresh river fish dishes such as tom yum pla kang fish, Keeree snakehead fish, grilled snakehead fish, etc.

Location: https://goo.gl/maps/19qD4Xpr8y1jQ1PWA

Address : At the foot of the Bridge on the River Kwai, River Kwai Road, Ban Tai Subdistrict, Mueang District, Kanchanaburi

Shop open: 11:00 A.M. – 11:00 P.M.

Tel : 0-3451-3855

Parking : Yes

Website : https://www.facebook.com/keereeTara/

Kanchanaburi top restaurant

The Floating Restaurant

       The Floating Restaurant is located at the foot of the Bridge on the River Kwai on the left side. Being able to see the river and bridge view clearly. Enjoy the relaxed atmosphere along the waterfront while dining on various specialties such as Tom Yum Pla Kang, three-flavored pomegranate fish. and spicy catfish salad. There are also local dishes to try as well.

Location: https://goo.gl/maps/B9vX26jBPtzQadhP6

Address : River Kwai Road, Tambon Tha Makham, Amphoe Mueang, Kanchanaburi

The shop is open for service: 08.00 – 20.00

Tel : 09-2226-5656

Parking : Yes

Website : https://www.facebook.com/Floating-Floating Food Raft

Kanchanaburi top restaurant

Keeree Mantra Restaurant

       Keeree Mantra, a restaurant surrounded by Kanchanaburi’s green mountains. A pleasant atmosphere in which to sit and eat. It serves traditional Thai dishes like bird’s nest soup, pan-seared snakehead fish, lemongrass chicken wraps, winged bean salad, and more. Customers can host a party or hold meetings with ease.

Location: https://goo.gl/maps/4vd71pSTDRfMn3cx8

Address : Saeng Chuto Road, Nong Bua Subdistrict, Mueang District, Kanchanaburi

The shop is open for service : 10.00 A.M. – 10.00 P.M.

Tel : 0-3454-0889

Parking : Yes

Website : https://www.facebook.com/keereemantra

Kanchanaburi top restaurant

Pingkang Restaurant

       Prik Kaeng Restaurant is well-known for its delectable cuisine. Especially every menu made from the restaurant’s secret curry recipe. Chu Chee Pla Kang (Fish in Thai Red Curry Sauce), Salted Chicken, and Spicy Wild Boar, Tom Klong with Sheatfishes, and fried fish with black pepper are among the Thai and local dishes available. If you want to eat delicious food at a reasonable price, look no further. This is a must-see store.

Location: https://goo.gl/maps/UoKJdtYqBdkmC4Ey5

Address : Phra Kru Son Road, Lat Ya Subdistrict, Mueang District, Kanchanaburi

Shop open: 11:00 AM – 8:00 PM.

Tel : 0-3458-9185

Parking : Yes

Website : https://www.facebook.com/PingkangRT/

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Kanchanaburi top restaurant

Baan Klang Farm restaurant

       Baan Klang Farm is a Thai restaurant with an atmosphere reminiscent of a European farm. There is a wide variety of Thai dishes to satisfy your taste buds at a reasonable price, as well as fresh coffee and various drinks. Customers can also look at a cute sheep. There is also good live music to listen to throughout the day and night.

Location: https://goo.gl/maps/aQwp2FVqjdvEiTn58

Address : Nong Bua Subdistrict, Mueang District, Kanchanaburi

Shop open: 11:00 AM – 10:00 PM.

Tel : 06-4785-8998

Parking : Yes

Website : https://www.facebook.com/bkfarm24

Kanchanaburi top restaurant

Phae Ahan Khun It Restaurant

       Phae Ahan Khun It Restaurant is a Thai restaurant near the River Khang Bridge on the River Kwai. It serves a wide range of food and beverages. River fish dishes to try include steamed tilapia with lemon, stir-fried kang with celery, and kaeng pa pla kang. Furthermore, wild food is available, as well as local food that is filling and delicious.

Location: https://goo.gl/maps/7KbnCPWfMJuMQzMz7

Address : Tambon Tha Makham, Amphoe Mueang, Kanchanaburi

Shop opening hours : 10.00 – 21.00 (Friday – Sunday close at 22.00)

Tel : 09-7445-6142

Parking : Yes

Website : https://www.facebook.com/Khun Eed food raft

Kanchanaburi top restaurant

Krua Anong restaurant

       Krua Anong restaurant is a delicious restaurant in the Tha Muang district that anyone visiting Kanchanaburi should try. The restaurant emphasizes the intense flavor of its local dishes and wild food, such as stir-fried spicy cartilage, Chu Chee Pla Kang, Tom Yum Pla Kang, Spicy Stir-fried Pork with Fresh Green Pepper and Thai Herbs, and Kaeng Pa Gai. Furthermore, the shop has a welcoming and comfortable atmosphere.

Location: https://goo.gl/maps/nTQXvDpX25nRW6qLA

Address : Nong Khao Subdistrict, Tha Muang District, Kanchanaburi

Shop open: 09.30 – 22.00 (Closed on Wednesday)

Tel : 08-1736-5064 / 0-3454-0322

Parking : Yes

Website : https://www.facebook.com/kruaanongkanchanaburi/

Kanchanaburi top restaurant

Krua Phakwan Ban Rai Narubodin

       Thai sweet vegetables, both papaya salad with sweet vegetables, sweet vegetable salad, sweet vegetables stir-fried in oyster sauce, deep fried sweet vegetables, and other delectable recipes are available at Krua Phakwan Ban Rai Narubodin. Other popular dishes include Tom Yum Pla Kang, fried fish cakes, and wild curry, all of which should be ordered.

Location: https://goo.gl/maps/TQMkhaL51cvkDJBb9

Address : Lum Sum Subdistrict, Sai Yok District, Kanchanaburi

The shop is open for service: 08.00 – 20.00

Call : 08-6384-1450

Parking : Yes

Website : https://www.facebook.com/kruapakwanban/

Kanchanaburi top restaurant

RENU Restaurant

       RENU Restaurant is close to the Sai Yok Noi Waterfall. There is a local Thai food service that is inexpensive and offers more than 100 dishes to choose from. Menus such as fried fish with fish sauce, spicy stir-fried wild boar, stir-fried local vegetables, and so on are recommended. The shop is large and can accommodate large groups of tourists.

Location: https://goo.gl/maps/FPs1LdGD6QvDzwcy6

Address : Tambon Tha Sao, Amphoe Sai Yok, Kanchanaburi

The shop is open for service: 08.00 – 20.00

Call : 08-1880-1987

Parking : Yes

Website : https://www.facebook.com/Renurestaurant/

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Gaeng Kaew Wan Gai

       Gaeng Kaew Wan Gai is a traditional Thai dish that is simple to prepare. It goes nicely with rice vermicelli and steaming rice. This dish has a great taste with a mild spiciness, especially to the spices blended with coconut milk. Because most foreigners dislike spicy food, this menu is popular among them. Furthermore, the formula is easily available in any store at a reasonable price.

Gaeng Kaew Wan Gai

Gaeng Kaew Wan Gai Story

       Gaeng Kaew Wan Gai (Thai green chicken curry) is a type of Thai curry dish. It has a long history, dating back to the Ayutthaya period, and is commonly served with steamed rice or rice vermicelli. the food was made from the wisdom of Thai people in the past that began with Kaeng Liang and Kaeng Pa without the use of coconut milk. It was later modified by adding coconut milk and dried chili to create “red curry” and it was used as “Green Curry” by adding green chili. As a result, the term “green curry” refers to the curry made from green chili peppers, while the term “sweet” does not refer to the taste. However, “Green Curry” refers to the color of the curry, which is green and tender. It is a Thai dish that was ranked 19 on the website travel.cnn.com’s list of the world’s 50 most popular foods in 2011. And is a well-known Thai dish that is popular among both Thais and foreigners.

Gaeng Kaew Wan Gai

Nutritional information of Gaeng Kaew Wan Gai

       Nutritional information: Protein is present in moderate amounts, as is fat, and dietary fiber is abundant. And rheumatoid arthritis, kaffir lime leaves, aids in cancer prevention, basil leaves, colic, bloating, abdominal distension, appetite, chili pepper, appetite, expel air, laxative, expectorant, cold, onion, relieves cold symptoms, suffocation, garlic aids in blood cholesterol reduction. Galangal aids in the removal of wind, relieves colic, indigestion, and the removal of phlegm; lemongrass aids in the removal of colic, abdominal distension, and indigestion; and coriander root aids in the removal of toxins from the body. Relieve gastritis and aid digestion Fennel helps expel wind and aids digestion by making you feel comfortable in your stomach, sweating, and reducing body heat.

Gaeng Kaew Wan Gai

Ingredients of Gaeng Kaew Wan Gai

         Ingredients of Thai green chicken curry: Green Curry Paste 70 g, 300 grams of chicken thigh, coconut cream 250 ml, skim coconut milk 400 ml, 100 grams of sliced eggplant, 50 grams Pea Eggplant, 3 kaffir lime leaves, 2 red chilies, sliced, Basil 15 g, 1 tablespoon fish sauce,1 tablespoon palm sugar.

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Tom Yum Kung

Tom Yum Kung

         Tom Yum Kung is a Thai dish that has become a Thai national delicacy. It is popular among foreigners and is widely consumed throughout the world, and it is available in both thick and clear water. This is a sour, salty, spicy, and slightly sweet creamy Tom Yum recipe. It’s a dish from Thailand’s central curry region. It is well-known throughout Thailand. It is a rice-based dish with a sour and spicy flavour profile, as well as a salty and sweet balance.

Tom Yum Kung

           The first type of Tom Yum Kung is “Clear Soup Tom Yum,” which is the original recipe for Tom Yum. This is due to the fact that traditional Thai food did not include milk or coconut milk and was frequently prepared simply with a few seasonings. The clear soup will include frogs, snakehead fish, domestic chicken, and other meats. The flavour profile is dominated by lemongrass, kaffir lime leaves, fresh and dried chilies, galangal, and other spices. Second, the original Tom Yum recipe is thought to be “Thick Tom Yum,” but it’s actually just another Tom Yam Nam Sai development. It all began during King Rama 6’s reign, when he paid a visit to the Sam Yan area. At the time, there was a new Chinese restaurant that made “Tom Yum Kung” with condensed milk. It was my first exposure to “Thick Tom Yum.” Furthermore, Tom Yum herbs such as galangal, lemongrass, and kaffir lime leaves have anti-flatulence, coughing, bruising in the intestines, nausea, and colic properties.

        Tum yum Kung contains the following ingredients: 100 g straw mushrooms, 3 prawns 10 g sliced lemongrass, 16 g chopped lemongrass, 2 g coriander root, 3 kaffir lime leaves, 300 g heated bone water 10 g crushed chilli paste, 3 tbsp fish sauce, 3 tbsp lime juice, 120 g evaporated milk, 2 tbsp chilli paste

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