4 Region Thai Food (Kaeng Tai Pla, Southern Thai Food)
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4 Region Thai Food Southern today is Thai Food.
The people of the southern peninsula are known for being impetuous. They talk fast and act fast and have a spice and zest for life.Southern cooking seems to reflect these characteristics to a certain extent making Southern Thai food and interesting and exciting type of food Thai.
Southern Thai has some unique Food ingredients and dishes. The most notable is the large tree-grown bean known as Sato, a bit like garlic because everyone knows when you' ve been eating it! Kaeng Tai Pla,is quite famous among Southern curries cooked fish from kidneys with added vegetables; Kaeng Luang, is a yellow curry with fish and bamboo-shoots.
If you have a delicate palate, approach this dish with extreme care; Muslim dishes are, of course, common in this region strongly Islamic. Southern Thai food of this nature can be seen in many dishes. Khao Mok Kai,exhibits strong Middle Eastern influences with its saffron rice and marinated chicken; Kuai Tieo Khaek, noodle curry, inspires thoughts of India, though it is believed to have originated in the Malay Peninsula.
The I menu that you would like to recommend is "Kaeng Tai Pla" .It seems is well known through out every region of Thailand.We can find it at Southern Thailand though we are not.taste of The Kaeng Tai Pla is a little bit spicy but I garuntee that you will like it after you tasted it.
Time to cook!
Main Ingredient Cotton fish 1 fish sauce 30 G
Fish viscera. Kaffir lime leaves 3 leaves
Sliced Ingredient Chili paste turmeric bulbs 3
Slice galangal 16g.
Shallot 8 g.
Garlic 4 g.
Chopped lemon grass 24 g.
30
Pepper Fresh hot chili seed 5 g.
Shrimp paste 7g.
* 30 grams = 1 oz., 1 kilogram = 2.24 lbs.
Cooking Method Chilli Pound
cooking paste mixture until all the ground
Wash and clean shrimps, cut off the heads before weight, cook until fragrant with salt and turn red.
Leave until warm then peel (edible amount is half of the original weight) .
Cut shrimps in one-centimeter pieces for mixing with Nam Phrik.
By Prepare Nam Phrik pound grilled (or by microwave), shrimp paste with garlic until fine, add hot chilli and bash.
Put pieces of shrimps, seasoning with lime juice, palm sugar, fish sauce and Ma-kheua phuang.
Serve with side dish; cucumber, wing bean, white turmeric and crispy catfish according to proportion.
Clean the fish, take the meat and grill
Heat 2 cups of water until boiling,mix until viscera sauce boiled, strain and heat
Mix chilli paste, fish meat, after boiling add shredded kaffir lime leaves, serve with fresh vegetables; parkia, cha-om, yard-long bean, wing bean, cucumber
Thank you the information from http:/ /www.bloggang .com/viewblog.php? Id=booker - Book & date=08-25-2008 & & gblog=17 group=3
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