~thai food*..,,[4 region]"+* -The South-

>>>The South<<<

(ภาคใต้)




1.KHAO YAM PAK TAI (ข้าวยำ)


khao yam pak tai is a one plate meal that originates in the South and consists of several ingredients such as rice, nam budu mixed with coconut milk, grounded dried shimps, sliced lemon gresses, thinly cut kaffir lime leaves, bean sprouts, pomelo, thinly cut torch ginger flower, thinly cut cowpeas, chopped cucumber, ground roasted dried chill and lime siices.The ingredient are heaped onto the rice, nam budu is poured on top, and all is mixed thoroughly together and eaten.
The rice that is eaten with Khao Yam Pak Tai can be cooked in the usual way or it can be cooked with morinda leaves or the juice of butterfly pea flowers, which imparts a pleasing aroma and gray in color. There are two types of nam budu, one that is made from prawns and the other from small fishws. The prawns or fishes are femented with salt in an Earthen jar that is placed in the sun for several years. The sweet type of nam budu is used for making nam yam pak tai, whereas the salty type is used for making various types of nam prik.

~thai food*..,,[4 region]"+* -The Northeastern Part-

>>>TheNortheastern Part<<<

>>Isan<<

(ภาคอีสาน)


1. LAB MU (ลาบหมู)

Lab is the method of cooking that shows the influence of Vientiane cuisine. Lab, especially Lab Mu, is a popular Northeastern dish. Lab Mu consists of finely chopped half-cooked pork mixed with thinly sliced cookedliver, intestines, sliced blanched pork skin and other ingredients such as sliced shallots, thinly sliced eryngo leaves , green shallots, ground dried chilli, ground roasted rice , fish sauce and lime juice. Other meats such as chicken,fish , beef and duck are also used for variation. Only lap ped , lap that made from duck, have to sprinkle with fried shallot and eaten with fried dried hot chilli. Lap is usually eaten with steamed glutinous rice and fresh vegetables.

2. SAI KROK ISAN (ไส้กรอกอีสาน)

Sai Krok Isan , is a Northeastern sausage. It is made from ground pork mixed with salt, chopped garlic and steamed glutinous rice. This mixture is then poured into pig's intestines which is tied at intervals to form joints. Sai Krok Isan allowed to ferment until slighty sour by drying in air. After drying for many days, it will be more sour.Then the food should be kept in a refrigerator. Sai krok Isan must be cooked by frying,grilling or rosting and eaten with roasted nuts, green shallots,preserved ginger,fresh or dried hot chillies.

~thai food*..,,[4 region]"+* -The north-

>>The norht<<

(ภาคเหนือ)

1.NAM PRIK ONG (น้ำพริกอ่อง)

Nam Prik Ong is a Northern Thai-stytle fried chilli sauce.Its main ingredients are ground , slighty fatty pork mixed with small tomotoes [makhua som]. The original recipe called for fermented beans [thua nao] that give it a pleasant aroma. Fermented beans are often usee in place of shrimp paste in Northen cooking.Nam Prik Ong is orange red due to the use of dried chillies and tomotoes. It has a sour,sweet,and salty taste and is served with pork cracklings,fresh vegetables such as cucumbers,yard-long beans and eegplants.The dish is popular in Bangkok as well as in the North.

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~thai food*..,,[4 region]"+* -The central part-

<<<...The central part...>>>

(ภาคกลาง) 1.Tom Yam Kung(ต้มยำกุ้ง)

Tom yam is a thai method of preparing a kind of soup. Some of the essential ingredients are galangal, lemongrass,kaffir lime leave, hot chilli and lime juice. Many kinds of tom yam can be prepraed , including fish tom yam, mushroom tom yam, chicken tom yam, and prawn tom yam. Tom Yam Kung is a Thai dish that is famous throughout the world, not only as a delicious meal but also as a herbal dish that helps to fight cancer. In the original recipe, the Tom Yam Kung soup was clear and aromatic. Nowadays the soup is usually thickened and colored with nam prick phao. Sometimes coconut milk or fresh milk is also added.

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2. Khao khlook Kapi (ข้าวคลุกกะปิ)

Khao Khlook Kapi is a single dish of the central region using rice at the bottom of the pot or left over rice wich is mixed with good quality shrimp paste and then fried until aromatic. Dried shrimps are then added and mixed thoroughly until the taste is just right. The dish is eaten with side ingredients such as finely chopped raw mangoes, sliced shallots and sliced hot chillies. Sliced green shallots are sprinkled on top of the dish. Sweet pork is another indispensable ingredient. Khao Khlook Kapi is a dish that people in the old times thought up to make use of left over rice which ingredients usually found in the kitchen are added.
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3. Sadao-Nam Pla Wan (สะเดา น้ำปลาหวาน)

Sadao Num pla Wan is a dipping that is eaten during the cold season it is the time that the neem flowers ( dork sadao ) and river prawns become plentiful. In the old days the dish was eaten with baked river prawns which were plentiful during the cold season, as proved by the old saying: "kung pao, sadao luak, num pla wan" . Nowadays the dish is served eith grilled catfish. The dish shows off the cleverness of people in the ole times who mixed a bitter vegetable such as neem flowers ( dork sadao ) with the sweetnessof num pla wan to bring about just the right combionation.
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4.Nam Prik Long Rue - Mu Wan (น้ำพริกลงเรือ หมูหวาน)

Num Prik Long Rua-Mu Wwan is a kind of fried nam prik side dish that is eaten with lots of vegetables. It was invented to be served to noblemen in the old days who had to travel by boat. The meals also had to eaten on the boat. The cooks would fry the num prik kapi with various other ingredients to preserve the num orik for several days without spoiling. The other dishes served with the num priklong rua rwquired care and skill in preparation, such as pla duk fu, sweet poke, and beautifully carved vegetables.

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