Tag Archives: Thai cuisine

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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Khao mun Gai, Thai food

      Khao mun Gai is the Thai version of Hainanese Chicken and Rice. It is popular among Thais and foreigners in Thailand, but it is rarely served in Thai restaurants in the west. The cuisine is simple to enjoy, and the prices are reasonable.

Khao mun Gai

Khao mun Gai story

       It’s a classic Chinese dish. For a long time, Hainanese immigrants to Thailand brought this type of food with them. It is available in every region of Thailand and is also popular in Malaysia and Singapore. Khao Mun Gai is also one of the most popular foreign food dishes, along with another Thai dish called Pad Kaprao and Pad Thai. Chicken rice shops can be found all over the neighborhood. As a landmark, there is usually a transparent cabinet with a whole boiled chicken hanging in front of the store. To add variety, some restaurants serve chicken rice with roasted or fried chicken. That tasty chicken rice. The rice must have a soft body.

Khao mun Gai

       Rice is a grain that does not bloom like steamed rice. But not too harsh. The rice’s oiliness is just right. It’s not even greasy. It is essential to have the aroma of chicken, garlic, and ginger, while the chicken must be boiled at the proper time, the skin is tight, and the chicken is white and does not flake. The sauce is the most important aspect. To the touch, the flavor must be absolute, salty, sour, and sweet. For the ginger to be fragrant and spicy, it must be aged. Finally, they must be delicious and related to each other, such as rice, chicken, and sauce.

Khao mun Gai

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Nutrition information of Khao Mun Gai

       Nutrition information: Chicken meat has a high protein content but a low-fat content. The fat content of 100 grams of chicken is only 8.2 percent. Chicken breasts have the most protein, which aids in muscle development

Khao mun Gai

Ingredients of Khao mun Gai

       Ingredients of Khao mun Gai: 200 grams steamed rice, 2 ½ cups of chicken stock, 30 grams thinly sliced ginger, 20 grams slightly crushed garlic, A pinch of salt.

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Stir-Fried Chicken with Cashew Nuts

       Stir-fried chicken with cashew nuts is one of the most delectable Thai dishes ever. It’s a flavor that isn’t too strong and can be enjoyed by people of all ages and genders, and anyone who has tried it will want to eat it again. Both Thais and foreigners enjoy this dish. Actually, this chicken stir-fry with cashew nuts is quite simple to prepare. It takes less time to prepare and contains ingredients that are easily accessible. As you are aware, if you go out to eat this dish at a restaurant, it will cost you more than if you cook it yourself.

Stir-Fried Chicken with Cashew Nuts

Stir-Fried Chicken with Cashew Nuts story

          The dish originated from “Kung Pao Chicken” which is another Sichuan recipe that has been popular among both Chinese and foreigners for a long time. It is a perfect combination of spicy, sour, sweet, and salty flavors, as well as a perfect time to cook. It is a popular Chinese restaurant menu. This menu dates back to the reign of Emperor Xianfeng of the Qing Dynasty. By “Ding Baojen,” a large Guizhou noble who was the governor of Sichuan Province at the time. He loved eating dry-fried chicken with beans, peanuts, and chili. He always instructed the chefs to prepare the dish so that it became a favorite among the guests at every party. In the meantime, he continued to make contributions to the country until he was promoted from the royal court to the new role of guardian of the province. His fried chicken menu was renamed “Kung Pao Chicken” in honor of his position, and it has been widely inherited up to the present day.

Stir-Fried Chicken with Cashew Nuts

       This menu has a sweet taste that differs from the chicken stir-fried with dried chili in that the chicken in the dish is tender rather than crispy. The entire dish is coated in a salty sauce that is sweet, sticky, and topped with peanuts. Everyone was delighted by the taste and smell. Following the arrival of this menu in Thailand. It has been altered by substituting “cashew nuts” for peanuts, which adds a sweet flavor. Furthermore, the sauces were altered by the addition of an ingredient that can be purchased in Thailand. “Cashew Nuts in Stir-Fried Chicken” has remained a popular Thai menu item among Thais and foreigners to this day.

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Stir-Fried Chicken with Cashew Nuts

Ingredients of Stir-Fried Chicken with Cashew Nuts

      Ingredients of Cashew Nuts in Stir-Fried Chicken: 300g chicken breast, Cashew nuts, 10 dried chilies, Red, green, and yellow bell peppers, 1/2 cup all-purpose flour, 3 garlic cloves, 1/4 teaspoon salt, 1.1/4 tablespoon sugar, 1/2 tablespoon sesame oil, 1/2 teaspoon ground pepper, 2 tablespoon oyster sauce, 2 tablespoons white soy sauce, 2 spring onions.

Stir-Fried Chicken with Cashew Nuts

Nutrition information of Stir-Fried Chicken with Cashew Nuts

       Nutrition information: Cashew Nuts in Stir-Fried Chicken contains 335 kcal total energy, 30 g protein, 20 g carbohydrate, and 15 g fat in a single serving. Saturated, sugar, molasses, food, and so on. 

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Moo Satay (Grilled Pork Sticks with Turmeric)

       Moo Satay, a popular Thai dish, is simple to prepare and delicious. Tender meat marinated in aromatic herbs, served with vegetables, Dipping Sauce, and bread. Moo Satay is widely available and reasonably priced throughout Thailand. If you ever have the opportunity to visit Thailand, make sure to try this menu.

Moo Satay

Moo Satay story

       In various languages and cultures, satay refers to a dish of grilled meat skewers. The original satay in Thailand originated on the Indonesian island of Java or Sumatra. It is popular throughout the region, including Malaysia, Singapore, the Philippines, and other countries worldwide. Traditionally, satay was made from beef or goat meat, but in Thailand, it is made from pork or chicken. Satay is made from pork hip that has been marinated in turmeric powder and various spices before being skewered and grilled. It must be served with vinegar-soaked vegetables and a special sauce. A sweet sauce that explodes to the nose with each bite. It is served with a side dish of chili, cucumber, and red onion. Furthermore, the flavor is not overpowering. As a result, it is easily one of the most popular to Thais and foreigners.

Moo Satay

Nutrition information of Moo Satay

       Nutrition information: Pork is high in nutrients such as protein, fat, and phosphorus, while peanuts, the main ingredient in the sauce, are also high in nutrients. It contains up to 30% protein by weight, which is comparable to eggs, cow’s milk, and meat, but the protein in peanuts is easily absorbed by the body. Also, at a reasonable rate, it contains essential amino acids for the body.

Moo Satay

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Ingredients of Moo Satay

       Ingredients of Moo Satay: 300 grams of pork, 1⁄2 tsp chopped galangal, Lemongrass, finely chopped 1 teaspoon, Turmeric powder 2 g, 1⁄2 teaspoon ground coriander powder, 1⁄2 teaspoon roasted cumin, coconut cream 40 g, 1⁄2 teaspoon salt, Sweetened condensed milk 60 g, Satay skewers. Ingredients of dip sauce: 110 grams of coconut cream, 110 grams of skim coconut milk, Roasted curry paste 10 g, Massaman Curry Paste 10 g, 1⁄2 teaspoon ground coriander powder, 1⁄2 teaspoon roasted cumin, 2 cardamoms, 1⁄2 teaspoon turmeric powder, Roasted peanuts, finely ground 60 g, 30 grams of palm sugar, 1⁄2 tablespoon tamarind juice, 1⁄2 teaspoon salt.

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