Southern food reflects all, this diversity together with other aspects of the past when traders form India and Java sailed. Into the numerous ports of the peninsula. The coconut so much, part of, the scenery is used to the full its milk, thickening. Soups, and curries its oil for frying its grated, fresh as a condiment. Cashew nuts and pineapple also grow, in volume and. Form a familiar part of the cuisine.The warm seas produce an abundance of fish big lobsters,,,, crabs mussels squid prawns, and scallops prepared simply by. Steaming or frying or more, elaborately by cooking in a clay pot with noodles. Southerners like their, food chilli-hot and. Are also fond of the bitter taste imparted by, a flat native bean called sataw.
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