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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.
Sliced grilled pork with a dressing ( nam chim) of mashed garlic, green bird's eye chili peppers, sugar, fish sauce, and lime juice. Here it is served with additional sliced bird's eye chili peppers and raw garlic on a bed of ice-water chilled sliced raw phak khana (Chinese broccoli) Mu yang. หมูย่าง.
ขิง. Ginger. Either served raw (shredded or diced) with dishes such as miang kham and khanom chin sao nam, in certain chilli dips, or in stir fried dishes of Chinese origin. Krachai. กระชาย. Fingerroot. This root has a slightly medicinal flavour and is used in certain fish dishes and curries.
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.
Pad Thai: Stir-fried rice noodle with egg, bean sprout, scallion, ground peanut with special pad Thai sauce; served with vegetables, tofu, chicken, beef, pork, shrimp, duck or seafood ($16-$28)
Pad see ew ( phat si-io or pad siew, Thai: ผัดซีอิ๊ว, RTGS : phat si-io, pronounced [pʰàt sīːʔíw]) is a stir-fried noodle dish that is commonly eaten in Thailand. [ 1] It can be found easily among street food vendors and is also quite popular in Thai restaurants around the world. The origins of the dish can be traced to ...
Thai eggplant ( Thai: มะเขือ, RTGS : makhuea) is the name for several varieties of eggplant used in Southeast Asian cuisines, most often of the eggplant species Solanum melongena. [ 1] They are also cultivated in India and Sri Lanka and feature in Sri Lankan cuisine. These golf ball sized eggplants are commonly used in Thai cuisine ...
Description. Thai basil is sturdy and compact, [ 2] growing up to 45 cm (1 ft 6 in), [ 3] and has shiny green, slightly serrated, narrow leaves with a sweet, anise -like scent and hints of licorice, along with a slight spiciness lacking in sweet basil. [ 4] Thai basil has a purple stem, and like other plants in the mint family, the stem is square.