Tag Archives: Thai cuisines

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.

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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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Kanom Khai Nok Krasa, Thai dessert

       Steamed Sago with Mung Bean Filling (Kanom Khai Nok Krasa) is a classic Thai dessert. It’s created with sago flour or sago seeds wrapped around a stir-fried golden bean filling. It is difficult to come by nowadays, and few people have ever tasted or seen this type of dish. Because the technique is tedious and complicated, it is not particularly popular on the market. This dessert has a similar history and preparation procedure to Khanom Khai Hong. This article will expose readers to traditional Thai desserts that have been handed down since King Rama I’s reign.

Kanom Khai Nok Krasa (Steamed Sago with Mung Bean Filling), Thai desserts, Thailand

Kanom Khai Nok Krasa story

       The Kanom Khai Nok Krasa dish is a Thai traditional dessert that has been around since King Rama I’s reign. Its origins and history are comparable to those of Kanom Khai Hong. The ingredients and raw materials are similar to Khanom Khai Hong, as can be seen. The dish came about because King Rama I enjoyed eating the egg of the water monitor (Varanus salvator) because he felt it would make him stronger and help him fight his foes. He had a concubine named Phra Nang Sua when he went to war in Laos. When the King wished to consume the eggs of the water monitor, it was difficult to find due to the time period. As a result, Phra Nang Suea created this delicacy for King Rama I to consume instead of the water monitor’s eggs. Sago flour or granules are wrapped in a golden bean paste (shelled mung bean) filling that mimics bird’s egg bubbles in Kanom Khai Nok Krasa.

Kanom Khai Nok Krasa (Steamed Sago with Mung Bean Filling), Thai desserts, Thailand

       Later, the recipe was changed to use flour instead of sago, which was then fried and sugar-coated, resulting in Khanom Khai Hong. This type of food is traditionally sprinkled with Kee roh oil (oil created by heating coconut milk without adding water, similar to natural coconut oil), but fresh coconut milk is now used to pour over the dessert before eating because it is easier to find and make. The dessert’s filling must have a rich flavor, soft starch, and ripe, not raw, sago. so that it can become a wonderful and sweet Kanom Khai Nok Krasa.

Kanom Khai Nok Krasa (Steamed Sago with Mung Bean Filling), Thai desserts, Thailand

Ingredients for Kanom Khai Nok Krasa

combination of flour,

A third of a cup of tiny sago

Warm water (1/2 cup)

1 cup of water

1/2 cup sugar (palm or coconut)

1 1/2 tablespoons tapioca flour

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Kanom Khai Nok Krasa (Steamed Sago with Mung Bean Filling), Thai desserts, Thailand

Filling ingredients for Kanom Khai Nok Krasa

1/2 cup green beans, shelled

1 cup vegetable oil

1 teaspoon sodium chloride

1 1/2 tablespoons sugar

1/2 teaspoon of pepper (ground).

Kanom Khai Nok Krasa (Steamed Sago with Mung Bean Filling), Thai desserts, Thailand

How to Make Kanom Khai Nok Krasa

1. Green beans were steeped in hot water until they bloomed, then cooked until rotten and completely pulverized.

2. Heat the vegetable oil in a pan, then add the ground pepper and salt and sugar to taste. After that, add the ground beans and stir fry until the onion is well distributed. It makes a lump, then leaves it to cool before molding into small cubes around the size of a thumb tip.

3.Bring 1/2 cup of water to a boil, then set aside to cool before pouring into a dish of sago palm and stirring to incorporate. To make the sago more homogeneous and sticky, dissolve the water with palm sugar and bring it to a massage with sago that has been soaked in warm water and mixed with tapioca starch.

Kanom Khai Nok Krasa (Steamed Sago with Mung Bean Filling), Thai desserts, Thailand

4.After that, it was shaped into a sheet and the filling was added. Cover it carefully with sago to form a bird egg shape. Then put it in the banana leaf nest, oil it, and steam it for 10-15 minutes, and it’ll be done. Bring it to a boil, then spread it out on a dish to serve.

5. If you want to make pandan juice, pour 3/4 cup sago into a basin with boiling water and mix thoroughly. Combine 2 tablespoons thick pandan juice and 1/2 cup sugar in a mixing bowl. Massage with the prepared sago after stirring until completely dissolved. Then add 1 1/2 tablespoons of tapioca flour, stir completely, and mold as before. When steamed, it smells like pandan leaves and has a green color with a yellow filling, making it a lovely delicacy.

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Khanom Khai Hong, Thai dessert

       Khanom Khai Hong or Khanom Khai Hia, is a Thai dessert. It could be classified as Thai doughnut balls. Khanom Khai Hong are fried dessert balls composed of flour and packed with mung bean spice, then deep-fried and topped with icing or white sesame seeds. It has a sweet and salty flavor, and it is crispy on the outside but soft on the inside.

Khanom khai hong, Thai desserts, Thailand

History of Khanom Khai Hong

       Khanom khai hong is a Thai dish that was previously known as khanom khai hia. It could be classified as Thai doughnut balls. Khanom khai hong are fried dessert balls composed of flour and packed with mung bean spice, then deep-fried and topped with icing or white sesame seeds. It has a sweet and salty flavor, and it is crispy on the outside but soft on the inside. Its name literally translates to “swan-egg snack” because of its shape, which resembles a swan egg. King Phutthayotfa Chulalok (King Rama I) is claimed to have enjoyed eating water monitor eggs during the early Rattanakosin Kingdom.

Khanom khai hong, Thai desserts, Thailand

       However, because it was not the season when water monitors deposited eggs, the eggs could not be detected at the time. As a result, Royal Concubine Waen created this dish to serve the King. According to what it replaced, it was given the name khanom khai hia. Later, it was renamed khanom khai hong, as it is now, because water monitors and their Thai names are associated with terrible and evil things in Thai folklore. The Fong Lan, which is egg-shaped and uses glutinous rice flour blended with rice flour, is a dessert that resembles Khanom khai hong. Massage the pumpkin into the dough, then top with a filling of steaming mung beans stir-fried with onion, pepper, and salt. Finally, the process was finished with a fried coating of coconut sugar and a coconut milk simmer. Steamed Sago with Mung Bean Filling is another sort of dessert. The filling is similar to Khanom khai hong, but it is steamed and topped with sago.

Khanom khai hong, Thai desserts, Thailand

Ingredients for Khanom Khai Hong

flour mixture

3 cups glutinous rice flour

1/4 cup rice flour

2 cups coconut grated

3 tablespoons of palm sugar.

3/4 teaspoon ground salt

1/2 cup of warm water.

oil for frying.

Khanom khai hong, Thai desserts, Thailand

The ingredients for the filling

3/4 cup golden beans (shelled mung beans)

1/4 cup shallots, finely chopped

1/4 cup of vegetable oil

4 tablespoons of sugar (granulated)

3/4 teaspoon ground salt

ground pepper as desired.

sugar for coating

1/2 cup sugar (granulated)

1 cup of water

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Khanom khai hong, Thai desserts, Thailand

How to cook Khanom Khai Hong

1. Thoroughly wash the beans and soak them in water overnight (or soak in warm water for at least 3 hours). Rinse the beans well once more. Over medium heat, steam on the nest to cover some white fabric on top of boiling water until cooked, then set aside to cool. Then put it in a blender or pound it until it’s smooth, then set it aside.

2. Cook the shallots in oil until they are aromatic. Stir in the pulverized nuts until everything is well combined. Stir in the sugar, salt, and pepper until the mixture begins to sift from the pan. Remove the pan from the heat and set it aside to cool. Make 10 gram spherical balls out of the mixture.

3. Mix together the glutinous rice flour, rice flour, and white grated coconut in a mixing bowl until the coconut begins to have a little oil. Add the palm sugar and salt, stir well enough to blend, then drizzle in the water a bit at a time.

Khanom khai hong, Thai desserts, Thailand

4. Knead the dough until it forms a ball. Allow the dough to rest for about 20 minutes before shaping it into a ball. Wrap the filling fully around each piece, weighing 15 grams per piece.

5. Fry till golden brown and crispy in a pan over low heat. Scoop up the oil and lay it aside to drain.

6. In a saucepan, combine the sugar and water and cook over medium heat until the mixture becomes sticky. Place the fried snacks in the pan and toss to coat evenly. Remove the pan from the heat and continue to knead the sugar until it crystallizes into a totally white glaze and is entirely dry.

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Kanom Sai Sai, Thai dessert

        Khanom Sai Sai, also known as Kanom Sot Sai, is a traditional Thai dessert. It has a sweet, delicious taste and a soft, chewy texture. It is stuffed with sweet coconut filling and wrapped in banana leaves, which gives it a natural aroma. Anyone who gets a taste will be hooked. People used to eat some because there were hawker stalls selling it, but it was a difficult cooking process, and the new generation does not like eating Thai desserts. As a result, few people are familiar with the dessert’s appearance and flavor. Khanom Sai Sai is a Thai dessert that is served at auspicious events, most notably the engagement ceremony, which includes a parade of Khan Mak on their way to pick up the bride. A Khanom Sai Sai is one of nine Thai desserts that are served during an engagement ceremony.

Kanom Sai Sai, Thai desserts, Thailand

The story of Khanom Sai Sai

       Khanom Sai Sai is a Thai dessert that was once used in Khan Mak ceremonies. It is commonly served as a dessert at weddings. Khanom Sai Sai must stuff with two fillings and produce with an even number because the ancient era believed that if there is only one filling and a single number, newlyweds will be separated from each other for a long time. As a result, if the dessert is used in a wedding ceremony, two fillings must be combined, implying that the couple is in love, harmonious, and will be together for a long time. Nowadays, the dessert is rarely seen in a wedding ceremony because the new generation does not believe in old traditions like the ancients. As a result, it is not commonly used in auspicious events, as it was by the ancient people in the past.

Kanom Sai Sai, Thai desserts, Thailand

       Khanom Sai Sai is wrapped in banana leaves and tied in a tall shape with Tiao (Tiao is coconut-palm leaf stalk). The recipe has several important components: first, the filling is fragrant and sweet, second, there is a salty taste with a fresh coconut milk topping, and the top layer is thick enough but not messy. Nowadays, it is difficult to find delicious Khanom Sai Sai that are both fragrant and sweet because the recipe calls for fresh and thickened coconut milk, which is now quite expensive and a good quality ingredient that is difficult to find.

Kanom Sai Sai, Thai desserts, Thailand

Ingredients for Khanom Sai Sai

• 2+1/2 cup shredded coconut

•1+1/2 cup coconut palm sugar

• Warm water

• a scented candle used to smoke sweetmeats

• 2 tbsp glutinous rice flour

• one-third cup cold water (or pandan juice, chilled butterfly pea juice to add color)

• one-third cup rice flour

• 2 tsp kosher salt

• 3+1/3 cup coconut milk

 

Kanom Sai Sai, Thai desserts, Thailand

Khanom Sai Sai wrapping supplies

Khanom Sai Sai wrapping supplies

• Banana peels

• Leaves of coconut

• skewers made of wood

Make the banana leaves.

1. Cut the banana leaves into two pieces, one large sheet about 5X9 centimeters in size and one small sheet about 4X6 centimeters in size.

2. Make a triangle out of the head end. Wipe both sides clean and set them aside to dry in the sun for a few moments. (to prevent the banana leaf from breaking while wrapping the dessert)

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Kanom Sai Sai, Thai desserts, Thailand

Prepare Khanom Sai Sai filling ingredients.

1. Combine grated coconut and coconut sugar in a mixing bowl. In a pan over low heat, the water is boiled until the mixture becomes sticky and dry. Take it off the heat and set it aside to cool completely.

2. When the mixture has completely cooled, shape it into a ball about 1 inch in diameter and place it in a covered container.

3. Prepare the filling mixture for baking with candle smoke.

Kanom Sai Sai, Thai desserts, Thailand

making Khanom Sai Sai dough.

making Khanom Sai Sai dough.

Knead the glutinous rice flour in cold water until it forms a ball. Then shape it into a round ball the size of the coconut’s face. Make the necessary preparations.

Ingredients for Khanom Sai Sai topping

In a mixing bowl, combine rice flour, salt, and coconut milk until combined. Pour into a brass (or Teflon) pan and stir over medium heat until thick and boiling all over. Remove it from the heat and set it aside to cool.

Kanom Sai Sai, Thai desserts, Thailand

How to Prepare Khanom Sai Sai Wrapped in Banana Leaves

1. Spread the molded glutinous rice flour into thin sheets (enough to completely cover the filling), then pick up the filling in the center and completely cover the dough. Place the dessert on top of the banana leaves that have been stacked.

2. Place a large banana leaf (soft side up) on top of a small banana leaf. Put the filling in place. Then, on top of the filling, spoon about 1/2 teaspoon of the topping.

3. Form a tall shape out of a banana leaf. Tie and fasten the prepared coconut leaves with a wooden skewer. Make the loins long enough by cutting the ends diagonally. In the steamer, place the dessert wrappers.

4. Steam the snacks for about 10 minutes in a steaming set over simmering water. Remove it from the heat.

Kanom Sai Sai, Thai desserts, Thailand

The advantages of Khanom Sai Sai

Khanom Sai Sai provides energy and nutrients.

136 kcal/piece of energy content

Carbohydrate-rich recipes help to nourish the blood and make the body work more efficiently. aids in the prevention of degenerative diseases, cancer, paralysis, heart disease, and high blood pressure. Furthermore, it can lower cholesterol, narrow blood vessels, alleviate gout and migraine symptoms, relieve stress, and aid in sleep. Menstrual pain is a golden age problem that must be solved.

Precautions to Take When Consuming Khanom Sai Sai

This menu is not suitable for diabetics due to its high sugar content. should be consumed in an appropriate quantity.

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Kanom Chan, Thai dessert

       Kanom Chan (Steamed Layer Cake) is a classic Thai dish that has been a part of Thai culture since the Sukhothai period. The original layered dessert has a layered pattern of light white layer cakes and is green from the hue of pandan leaves. It has a lovely shape and a delectable taste and aroma of pandan leaves to whet your appetite. It is frequently used by Thais on many important occasions. It doesn’t matter if it’s a wedding ceremony, a blessing ritual for a new home, or daily offerings for the monks. It is also a favorite Thai dessert that Thais can enjoy at every celebration because it is simple to prepare and can be purchased almost anywhere.

KANOM CHAN, Thai desserts, Thailand

Background information on Kanom Chan

       Kanom Chan can be found in a number of Southeast Asian nations, including Thailand, Malaysia, Cambodia, Indonesia, and Vietnam. In Malaysia, Kanom Chan is Kueh Lapis, which is a Chinese treat made from rice flour, tapioca flour, and rice flour, such as cakes, egg buns, and so on. This delicacy is popular in Malaysia and Singapore during the Chinese New Year and Hari Raya. Malaysia received this dessert tradition from Indonesia, which was inspired by the Dutch, who ruled Indonesia at the time. The dish was steamed instead than baked, as this is a more popular cooking method in the country. As a result, the layer cake is known as “Steamed layer cake” in English.

KANOM CHAN, Thai desserts, Thailand

       Lapis Legit, or Spiku, is a Dutch-influenced delicacy popular in Indonesia. It’s a popular Indonesian delicacy with a Dutch name of “Spekkoek.” Because Koek means cake and Spek means pig belly, the name could have been understood as a layered face resembling pork belly or bacon. This snack is thought to be the first of its kind to come from Germany. We can see that there is a German delicacy called Baumkuchen that appears similar to Spekkoek, but it does not have a chocolate coating. A traditional dessert with a lot of spice is lapis legit. However, for those who are allergic to strong spices, other options are now available. As a result, the recipe can be tweaked to include vanilla, pandan, chocolate, raisins, and prunes in place of spice, or chocolate powder, vanilla essence, pandan flavor, or chopped dried fruit.

KANOM CHAN, Thai desserts, Thailand

       In Thailand, Kanom Chan was obvious evidence when it arrived, but the Dutch dominated Indonesia from 1800 to 1942, roughly throughout the reigns of Rama 1 and Rama VIII of Thailand, demonstrating that this dessert did not exist during the Ayutthaya period or Krung Thon Buri. Kanom Chan is a type of pastry that can be classed as semi-dry, semi-wet, or non-hard. Because Kanom Chan denotes hierarchy, it was once often used to honor festivals. As a result, Thai people used to make Kanom Chan with up to nine layers because they believed that the number “9” (Kao in Thai signifies prosperity) would allow them to “advance” in their job obligations. In terms of Siam’s historical documentation, which cites the oldest sweets discovered, the gourmet cooks’ cookbook from King Rama V’s era revealed that the Siamese were already familiar with Kanom Chan during his reign. Furthermore, Phraya Anuman Ratchathon “Sathian Koset” (14 December 1888 – 12 July 1969, 5th Land of Rama V – Rama 9) claimed that Kanom Chan was still included in a set of wedding ceremony delicacies (Khan Mak ceremony).

KANOM CHAN, Thai desserts, Thailand

Kanom Chan's main ingredients

-4 cups coconut milk

-2 1/2 cups of granulated sugar

-1 1/2 cups of mung bean flour

-1/2 cup concentrated pandan juice

-1/2 cup rice flour

-1/2 cup tapioca starch

-1/2 cup jasmine artificial flavoring mixed with water

-Bakedware with a rectangular shape, such as a rectangular baking pan or a rectangular baking pan (size 10×10 inches or 8×8 inches)

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KANOM CHAN, Thai desserts, Thailand

How to cook Kanom Chan

-In a pot, combine the sugar and coconut milk. Bring to a boil over medium heat, stirring constantly, for about 5 minutes, or until the sugar dissolves (no need to wait for boiling). Remove the pan from the heat and set it aside to cool. For around 15 minutes, steam the tray or type in a steamer set with boiling water.

-Combine the rice flour, tapioca starch, and mung bean flour in a mixing bowl, then slowly pour in the coconut milk mixture. Knead the dough with your hands until it is smooth and uniform. Knead the dough for about 15 minutes, or until it does not clump. Then strain it through a sieve.

-Divide the flour into two cups, one containing pandan juice and the other containing jasmine juice. Prepare by mixing everything together.

KANOM CHAN, Thai desserts, Thailand

-Pour the white mixture into the first layer. (Pour about 1/3 cup of the mixture into each layer) into the mold, cover the lid, steam for 5 minutes, open the lid, pour the green mixture into the pan, close the lid, steam for 5 minutes, repeat. Alternate layers until all of the dough has been used up, perhaps 9-10 layers total, with the final layer steaming for around 7 minutes before being removed from the steamer. Allow it to cool completely before serving (about 3 hours).

-Take Kanom Chan out of the tray. In a bowl of boiling water, soak the knife. Cut the Kanom Chan into pieces with your hands, arrange them on a platter, and serve.

KANOM CHAN, Thai desserts, Thailand

Kanom Chan nutrition

Nutrition information, calories, energy and nutrients. 100g layered snack contains 99 kcal, 0.9 g protein, 19.7 g carbohydrate, 2.1 g fat.

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Kang The Pho, Thai food

       The Pho curry (Kang The Pho) is a type of red curry made with coconut milk, morning glory, and pork belly. The original “Pho curry” was made entirely of fish. However, it is now fashionable to use pork belly. The Pho curry is a thick coconut milk curry with a sour, salty, and slightly sweet flavor. There is a distinct aroma from kaffir lime leaves when cooking with coconut milk and pork belly. The tamarind’s sour flavor cuts through the oiliness of the coconut milk. The deliciousness of this curry stems from the perfect balance of the three flavors.

Kang The Pho, Thai food, Thailand

The Origins of The Pho Curry

        Kang The Pho is the food name for Thai curries. The recipe’s origins can be traced back to the main ingredient, a freshwater fish known as “black ear catfish” or “Phra the pho” in Thai. When used to cook The Pho curry, the fish on the belly is very oily, which makes it more delicious than using other types of fish or meat. Dr. Hugh McCormick Smith, an American who served in Thailand and was the first Director General of the Department of Fisheries with Luang Musayachitkan, was born in the year B.E.2466. They had excellent knowledge of fish and the ability to draw them, so they had academic as well as artistic value. They had conducted a survey in Thailand to gather information about fish. The survey was led by Dr. Smith, the faculty’s head, and Luang Musayachitkan, an assistant who painted the colorful details of the fish. Instead of simply recording images with a camera that had not yet been used, it collected data on 107 different species of fish while it was still alive. One of those fish was the The Pho fish, recorded as follows. That is the fish’s original beginning. In Thailand, The Pho curry is a popular dish.

Kang The Pho, Thai food, Thailand

"The pho fish, or Pangasius larnaudii"

       The pho is a large fish with no scales. It appears to be quite common. And it is abundant in the Chao Phraya River and the rivers of the central region of Bangkok, Nonthaburi, Ayutthaya, Lop Buri, and Ban Pong, as well as the Mae Klong River. which is a fish in the same genus but has a black spot above the pectoral fins. The back is a grayish blue color, the head is a light green color, and the abdomen is silver. Because the pho fish is delicious, cook it with curry paste and coconut milk until it becomes an ancient recipe known as “The Pho Curry”. This fish can live in a small area. As a result, they brought them to raise them for sale in ponds. However, there is no evidence that it can spawn in the pond, casting doubt on this claim. It is also said to have a large The Pho fish are raised in ponds that are about 130 centimeters long.

Kang The Pho, Thai food, Thailand

       Kang The Pho is mentioned in His Majesty King Buddhalertla Naphalai (King RamaII)’s poem Thai Foods and Deserts . In one section of the poem, The The Pho curry is mentioned, and the Central Thai Cultural Encyclopedia briefly describes Kang The Pho. It’s a curry with flavor concentrates. Dried chili, lemongrass, galangal, coriander root, pepper, onion, garlic, salt, shrimp paste, seasoned with fish sauce, tamarind juice, and sugar make up the curry paste. Thai morning glory (Pang Bung) is the most commonly used vegetable. It is sometimes referred to as the recipe that Kaeng The pho Yod Pang Bung. However, the fish are becoming increasingly scarce. Because it is frequently made with pork belly instead of fish, it is known as pork The pho curry. However, until now, there has been no conclusive evidence of a link between the pho fish and the pho curry.

Kang The Pho, Thai food, Thailand

The pho curry's nutritional value

       Coconut milk is a dietary fat that provides warmth and energy to the body, but the fat in coconut milk is a very useful fat because it helps dissolve vitamin A, allowing the body to absorb vitamin A more effectively. Morning glory contains beta-carotene, which is a source of high vitamin A eye care. It has a beautiful glow and does not sting or dry the eyes. Thai morning glory contains more vitamin C than other varieties. It promotes healthy teeth and gums, as well as beautiful and healthy skin.

Kang The Pho, Thai food, Thailand

The Pho Curry Ingredients

– 500 g grated coconut (enough for 1 cup of coconut milk and 3 1/2 cups of coconut milk)

– Morning glory of Thailand: a single handful

– 200 g Pork Belly

– Approximately 4-5 tablespoons of tamarind juice

– 1/2 cup palm sugar

– 2 tablespoons of fish sauce

– 2 tsp salt

– 1 kaffir lime

– 4 – 5 large kaffir lime leaves

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Kang The Pho, Thai food, Thailand

Ingredients for The Pho Curry Paste

– 10 dried chilies

– 3 glasses galangal

– 2 tablespoons of shredded lemongrass

– 1 teaspoon kaffir lime skin

– 10 peppercorns

– three shallots

– 5 garlic cloves

– 3 chopped celery roots

– 1 tbsp shrimp paste

-a pinch of salt

Kang The Pho, Thai food, Thailand

The Pho Curry Cooking Instructions:

1. First, make the curry paste. By soaking dried chili in water to soften it, then pounding it with a pinch of salt.

2. Combine galangal, kaffir lime peel, coriander root, and peppercorns in a mixing bowl. Pound until thoroughly combined, then add shallots, garlic, and shrimp paste. All ingredients should be thoroughly pounded and smoothed together.

3. Make the seasoning Clean the pork belly and cut it into pieces about 0.5 centimeters thick. Then, split the kaffir lime leaves in half and scoop out the seeds. To get a nice aroma, the kaffir lime leaves are used a little older. Prepare by rinsing with water and tearing into small pieces.

4. Soak the tamarind in water for a few minutes before squeezing it to extract about half a cup of tamarind juice.

5. Remove the root portion of the morning glory. Choose only the soft parts, rinse with clean water, remove all waste leaves, cut into pieces, and soak in water.

Kang The Pho, Thai food, Thailand

6. Heat the pan on medium heat, then add half of the coconut milk. Wait for the coconut milk to come to a boil before cracking it. Keep people busy during this time. Make sure the coconut milk does not clump together.

7. When the coconut milk is broken, add about 1 dash of curry paste, mix it with the coconut milk, and stir constantly. If it’s too dry, add some coconut milk water. It began to smell and crackle until it was lovely.

8. Once the curry paste has been broken up, add the pork belly to it. Pork stir-fried with curry paste. When the pork begins to brown, gradually pour in the remaining coconut milk.

9. Then increase the fire’s speed. Season with palm sugar, tamarind juice, salt, and 2 tablespoons of fish sauce to taste.

10. While the soup is heating up, Put in the morning glory and kaffir lime. To drown the curry paste, press the morning glory with a spatula. Put the kaffir lime leaves in it until the morning glory is cooked. Stir in the remaining 1/2 cup of coconut milk to combine. Wait for it to boil again before turning off the heat. Pour into a bowl and serve as a side dish.

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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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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.

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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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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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