Tag Archives: Thai Eastern Food

Khao Lam Nongmon (Sticky rice in bamboo)

khao lam nongmon

          Khao Lam Nongmon It is a well-known delicacy in Chonburi Province with a fascinating history. Nong Mon’s residents used to farm as their primary source of income. and selling Khao Lam Nongmon as a side business at the end of the season. Farmers will go up Khao Bo Yang Hill, which is not far from their village, to cut bamboo. The sticky rice is then exchanged for sugar and coconuts from other houses in order to make khao lam for sale in the hamlet. When the Sukhumvit Road (old line) was cut in 1942, tourists were urged to visit the beach. Bangsaen, a popular tourist attraction at the time. It was more convenient for tourists to stop and buy khao lam as souvenirs to take home, and as a result, Khao Lam Nong Mon became more well-known. Following that, Field Marshal Sarit Thanarat, the Prime Minister at the time, was laid to rest at Bangsaen alongside General Ne Win Burma’s leader. He directed the Khao Lam vendors at Nong Mon Market to demonstrate how to manufacture Khao Lam Nongmon until it was well-known throughout the country.

khao lam nongmon

          The burning of firewood is the secret of the sweetness of Khao Lam Nong Mon that many people have acquired from one another. This gives Khao Lam a pleasant aroma. Nowadays, instead of burning logs, a gas burner is used instead. Simultaneously, the number of persons who burnt Khao Lam for sale has decreased in the past since the production process is complex, and some ingredients, like as bamboo, are uncommon and must be ordered from Cambodia. As a result, many rice vendors in Nong Mon Market buy from the burner and then bring another one for sale rather of making their own untill present.

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Jang Lon or Grilled Thai Fish Cake

Jang Lon

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

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Pla khok (Stew Sea carp)

pla khok (Stew Sea carp)

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

pla khok (Stew Sea carp)

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

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

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

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Hoi Jo or Deep-Fried Crab Meat Rolls

Hoi Jo

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

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