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Kap klaem (Thai: กับแกล้ม, pronounced [kàp klɛ̂ːm]), also known as ahan kap klaem (Thai: อาหารกับแกล้ม, [ʔāː.hǎːn kàp klɛ̂ːm]) or ahan klaem lao (Thai: อาหารแกล้มเหล้า, [ʔāː.hǎːn klɛ̂ːm lâw]), is the Thai term for "drinking food": foods commonly eaten while drinking.
Kai yang or gai yang (Thai: ไก่ย่าง, pronounced [kàj jâːŋ], lit. ' grilled chicken '), also known as kai ping or gai ping (Thai: ไก่ปิ้ง), or pīng kai (Lao: ປີ້ງໄກ່, [pîːŋ kāj]), is a Thai,Lao dish originating in Laos and Thailand, but it is now commonly eaten throughout the whole of Thailand.
Koi (Lao: ກ້ອຍ; Thai: ก้อย, Thai pronunciation:) is a "salad" [clarification needed] dish of the Lao people living in modern-day Laos Isan, Thailand and Thai people of Vietnam (Son La province) consisting of raw meat denatured by acidity, usually from lime juice.
Tamara Gnyp, owner of the Italian restaurant, Trattoria La Caverna in Hendersonville, Tenn., Friday, Feb. 23, 2024, has kept some Thai touches in the decor from when the spot used to be a Thai/Lao ...
Keo later wrote an internationally best-selling Thai cookbook, Keo's Thai Cuisine, in 1985. Keo explains the reason for opening Thai as opposed to Lao restaurants: "I felt that Laotian food would not have been successful in America at that time. Laotian food is very basic and simple, and Thai food is very exotic and colourful." [49]
A Lao-style larb ped (with duck) in Chiang Mai Larb khua mu, a stir-fried northern Thai larb made with pork, in Chiang Mai Laab / Larb ( Lao : ລາບ ; Thai : ลาบ , RTGS : lap , pronounced [lâːp] , also spelled laap , larp , or lahb ) is a type of Lao meat salad [ 1 ] [ 2 ] [ 3 ] that is the national dish of Laos , [ 4 ] [ 5 ] [ 6 ...
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The traditional Lao method of making nam khao involves seasoning cooked rice with red curry paste, sugar, salt, and grated coconut, and then forming the mixture into tightly packed rice balls to be coated with eggs and deep-fried until crispy. Prior to serving, the crispy rice balls are broken into little chunks and then mixed with the rest of ...
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