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Thai cuisine, as a whole, features many different ingredients (suan phasom; Thai: ส่วนผสม), and ways of preparing food. Thai chef McDang characterises Thai food as having "intricacy, attention to detail, texture, color, and taste. [23] Thai food is known for its enthusiastic use of fresh (rather than dried) herbs and spices.
The banteng (Bos javanicus; / ˈbæntɛŋ /), also known as tembadau, [5] is a species of wild bovine found in Southeast Asia. The head-and-body length is between 1.9 and 3.68 m (6.2 and 12.1 ft). [6] Wild banteng are typically larger and heavier than their domesticated counterparts, but are otherwise similar in appearance.
A beef noodle soup with slices of very tender beef (nuea pueay). Spicy fried wide rice noodles. Fried wide rice noodles with beef, pork, chicken, or seafood in a thickened gravy. Rice noodles with beef or pork (and sometimes offal) in a brown broth which contains cinnamon, star anise and sometimes blood.
Street food in Thailand brings together various offerings of ready-to-eat meals, snacks, fruits and drinks sold by hawkers or vendors at food stalls or food carts on the street side in Thailand. Sampling Thai street food is a popular activity for visitors, as it offers a taste of Thai cooking traditions . [ 1 ]
Miang kham is a snack food that originated in the Lao regions of Thailand, originally using pickled tea leaves (called miang in the northern Thai language). [1][3] The dish is mentioned in Epic of the Verse of foods, a book written by King Rama II. [4] In Thailand, Miang kham is usually eaten with family and friends.
The local traditional Thai mu kratha is usually served with nam chim suki, a popular dipping sauce. It is well known for using chili sauce as the main ingredient. [3] Some restaurants serve nam chim seafood to accompany seafood. When cooking mu kratha, a chunk of fat is commonly grilled at the apex of the pan to prevent food from sticking.
Thong yip (Thai: ทองหยิบ, pronounced [tʰɔ̄ːŋ jìp]) or pinched gold egg yolks is one of the nine auspicious traditional Thai desserts.It is usually made for important occasions and ceremonies such as weddings, ordinations, and housewarmings.
Khao chae as served in Bangkok, Thailand. Khao chae (Thai: ข้าวแช่, pronounced [kʰâw t͡ɕʰɛ̂ː]) is "rice soaked in cool water". "Khao" means "rice" and "chae" means "to soak". [1] Around the time of King Rama II, the recipe was adapted from a Mon dish and then modified. It was meant to be made and consumed in the hot season ...
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