 |
America's
Worst Breakfast Foods
By David Zinczenko, with Matt
Goulding
It’s hard to overestimate the
importance of eating breakfast. Studies show that people who take time
for a morning meal consume fewer calories over the course of the day...
More»
5
Essential Weight Loss Foods
By Dr. MaoShing Ni
There are many fad diets that promise
to help you lose weight in almost no time at all. After two or three
weeks on the diet you find yourself... More»
Bad
Foods that are Actually Great for Your Waist
By Camille Noe Pagán
If you've been avoiding burgers, ice cream,
and pizza thinking you're doing your waistline a favor, don't. They
can actually help you lose weight -- and keep it off, too. More»
See
All»
|
|
|
«All
Featured Cuisine
Cuisine
of Thailand
From Wikipedia, the free encyclopedia
URL: http://en.wikipedia.org/wiki/Cuisine_of_Thailand
continued...
Northeastern shared dishes
The cuisine of Northeastern Thailand is shared with
the cuisine of Laos, as Isan people are of Lao heritage and
speak a language that is mutually intelligible with the Lao
language.
-
Som tam (IPA: som dam),
known in Lao/Isan language as dam mak hun. Grated papaya salad,
pounded with a mortar and pestle. There are three main variations:
Som tam poo with salted black crab, and Som tam Thai with
peanuts, dried shrimp and palm sugar and Som tam plara from
north eastern part of Thailand (Isan), with salted gourami
fish, white eggplants, fish sauce and long bean.
-
Larb - sour salads containing
meat, onions, chillies, roasted rice powder and garnished
with mint.
-
Nam Tok - made with beef
and identical to larb, except that the beef is cut into thin
strips rather than minced.
-
Yam - general name for
any type of sour salad, such as those made with glass noodles
(Yam Wun Sen), or with seafood (Yam Talae).
-
Tom saep - Northeastern-style
hot & sour soup.
-
Gai yang - marinated,
grilled chicken.
-
Sticky rice.
-
Nam prik num - dipping
sauce made from roasted eggplant, green chillies, and garlic
grounded together in a mortar and pestle.
-
Kao niao ma muang - Sticky
rice and ripe mango.
-
Kao niao Durian - Sticky
rice and durian in coconut milk.
-
Gluay buad chee- Banana
in coconut milk.
-
Foi Tong, Tong yib, Tong
yod - Different forms of egg yolk mixed with sugar and other
ingredients. Some believe this is European in origin, particularly
through the influence of Maria Guyomar de Pinha in the 17th
century.
-
Kanome Maw Gaeng - sweet
potato pudding.
-
Fried Banana with Ice
Cream.
-
Cha Yen - Thai Iced Tea.
-
Kah-Feh Yen - Thai Iced
Coffee.
Coconut is a main ingredient in desserts,
in particular the milk and the shredded coconut pieces. The
coconut milk is used in a lot of dishes as the soup or base
and some of the desserts are rolled in shredded coconut for
taste and look. These are some of the desserts that contain
coconut:
-
Lod Chong Nam Ka Ti –
Pandan flavored rice flour noodles in coconut milk.
-
Kanom Tan – Palm
flavored mini cake with shredded coconut on top.
-
Ruam Mit – Chestnuts
covered in flour, jackfruit, tapioca, and Lod Chong in coconut
milk.
-
Kanom Chun – multi-layers
of pandan-flavored sticky rice flour mixed with coconut milk.
-
Kanom Bua Loy –
taro root mixed with flour into balls in coconut milk.
Variations
Throughout the country there are many interpretations and variations
on these common dishes. Other dishes from the northern part
of Thailand include unique sauces and exotic foods, such as
raw beef, fermented fish paste, and deep fried insect larvae
(also enjoyed in the Northeast). The culinary creativity even
extends to naming: one tasty larva translates as "freight
train" (rot duan) and the smallest, hottest chillies are
known as phrik khii nuu, literally "mouse dropping chillies".
They are called that because of their size. In the Northeast,
eating insects is common, and the giant water bug (mang dah)
is popular.
The dish nam prik pla too is particularly
common in central Thailand because of its low cost. It consists
of deep fried Indian mackerel, Rastrelliger kanagurta (pla too)
served with a shrimp-and-chilli paste (nam prik kapi). The fish
are traditionally presented in pairs, placed head-to-tail on
a round bamboo dish.
Wikipedia® is a registered
trademark of the Wikimedia Foundation.
|
|
|
