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Chilli spur pepper Capsicum annuum L. var. acuminatum Fingerh. is a medium-sized chilli and less spicy than the phrik khi nu, it is often added to stir fried dishes and curries as a kind of "vegetable". Either red, yellow, or green in colour. Phrik khi nu พริกขี้หนู Bird's eye chilli
The International Pepper Community (IPC) is an intergovernmental organisation of pepper or peppercorn producing countries. Established in 1972, its headquarters are in Jakarta, Indonesia. [1] The organisation's mission is to promote the consumption of pepper, and coordinate research on technical aspects of pepper production. [2]
Mu ping in Bangkok. Mu ping (Thai: หมูปิ้ง, pronounced [mǔː pîŋ], lit. ' grilled pork ') is a portion of street food in Thailand. It gained popularity in 1952, [1] when food transport carts were redesigned and turned into street vendor carts. [2] Mu ping can be eaten for breakfast, lunch, or dinner. [3]
Jay Fai procures ingredients, especially seafood, directly from several sources, placing an emphasis on quality. This is reflected in her prices, which are much higher than regular street fare. One of her more famous dishes, for example, is a crab-meat omelette which costs upwards of 1,000 baht (over US$30).
Bangkok is notable for both its variety of offerings and the city's abundance of street hawkers." [85] There is scarcely a Thai dish that is not sold by a street vendor or at a market somewhere in Thailand. Some specialize in only one or two dishes; others offer a complete menu that rival that of restaurants.
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Thai suki of MK Restaurant in Bangkok, Thailand Thai hot pot preparation Thai suki as street food in Nakhon Ratchasima. Thai suki, known simply as suki (Thai: สุกี้, pronounced) in Thailand, is a Thai variant of hot pot, [1] a communal dish where diners dip meat, seafood, noodles, dumplings and vegetables into a pot of broth cooking at the table and dip it into a spicy "sukiyaki ...
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