Cuisine of Thailand

Monday, March 20, 2017

Thai desserts....khanom pra prai...khao krieb pak mor daeng...som chun...saneh jaan...khao tok tang...yok manee...red khanom tom...re rai...buay loy haeng...inthanin

Friday, July 29, 2016

Friday, April 18, 2014

In Thailand, vegetables are grilled in a grilling rack over an open flame. The method for charring described in this salsa recipe uses a dry-frying technique; you can, of course, char the vegetables over a grill instead.

This northern Thai salsa is quite hot: The main ingredient is traditionally num, a long, medium-hot, pale yellow chili very similar to the banana chilies available in North American. If you want a milder taste, substitute Hungarian wax chilies for some or all of the banana chilies called for in the recipe.

Remember that this sauce is meant to accompany sticky rice, not to be eaten on its own, so its flavors are punchy, with a distinct smokiness.

Monday, November 18, 2013

ขนมจีน Khanom chin

khanohm jeen are fresh rice noodles in Thai cuisine which are made from rice which has first been fermented for three days, boiled, and then made into noodles by pressing the resulting dough through asieve into boiling water. Khanom in Thai usually refers to desserts, but in a wider sense can denote many things that use any type offlour as its main ingredient. Although chin means "Chinese" in Thai, this type of noodle originated from the Mon people who inhabited the region which is now central Thailand before the arrival of the Thai people from southern China. The word khanom chin is probably derived from the Mon words khohn ohm jin, meaning "twice boiled