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Nam phrik ( Thai: น้ำพริก, pronounced [ná (ː)m pʰrík̚]) is a type of Thai spicy chili sauce typical of Thai cuisine. Usual ingredients for nam phrik type sauces are fresh or dry chilies, garlic, shallots, lime juice and often some kind of fish or shrimp paste. In the traditional way of preparing these sauces, the ingredients ...
At bottom is a close-up view of the same dish. Naem ( Thai: แหนม, Lao: ແໜມ, pronounced [nɛ̌ːm], also referred to as nam, nham, naem moo, som moo, naem maw, chin som) [2] [3] is a pork sausage in Lao and Thai cuisine. It is a fermented food that has a sour flavor. It has a short shelf life, and is often eaten in raw form after ...
Without proper rendering support, you may see question marks, boxes, or other symbols instead of Thai script. Thai cuisine ( Thai: อาหารไทย, RTGS :ahan thai, pronounced [ʔāː.hǎːn tʰāj]) is the national cuisine of Thailand . Thai cooking places emphasis on lightly prepared dishes with aromatics and spicy heat.
ข้าวหมูกรอบหมูแดง. Mixed crispy pork and red roast pork on rice. Slices of mu krop (crispy pork) and mu daeng ( red roast pork) served on rice, and often covered with a sticky soy or oyster-sauce based sauce. Very often, a clear soup, boiled egg, cucumber, and spring onion is served on the side.
Nam chim sate ( Thai: น้ำจิ้มสะเต๊ะ) is the Thai version of peanut sauce; it is eaten with Thai satay. Achat ( Thai: อาจาด) is the Thai version of the Malay/Indonesian acar timun (cucumber pickles). The Thai variety consists of fresh chopped cucumber, spring onion and chili, mixed with vinegar. It is usually ...
Region or state. Vientiane. Main ingredients. Rice balls, som moo, peanuts, grated coconut, scallions or shallots, mint, cilantro, lime juice, fish sauce. Media: Naem khao. Naem khao ( Lao: ແໜມເຂົ້າ ), also known as yam naem ( Thai: ยำแหนม) is a very popular Lao appetizer salad originating from Tha Deua, a small port ...
In 2018, the Thai Ministry of Agriculture published regulations to ensure the quality and hygiene of commercially-made pla ra. Dishes. Pla ra is usually eaten raw or as a chilli fish sauce (nam phrik pla ra). This dish is made of roasted green pepper, garlic, shallots, and boiled fish meat. All of these ingredients are ground together.
Khanom chin nam phrik, served with a sweet peanut-based sauce; Khanom chin kaeng kiao wan kai, served with green chicken curry; Khanom chin nam ngiao, a northern Thai speciality, the sauce contains pork blood; Khanom chin sao nam, a salad with coconut milk, ground sun-dried prawns, and fresh pineapple; Khanom chin tai pla, a southern Thai spicy ...