>>>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.
(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.
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