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Kung chae nampla (Thai: กุ้งแช่น้ำปลา, pronounced [kûŋ t͡ɕʰɛ̂ː nám.plāː]) is a Thai salad made from fresh raw shrimp soaked in Thai fish sauce and served with chunks of gourd, cloves of garlic, chilies, and spicy sauce. [1] Generally, Thais usually use whiteleg shrimp in this dish.
Although not a salad as it doesn't involve mixing ingredients into a specific dish, the Thai tradition of serving a selection of fresh and boiled greens (often vegetables but also raw tree leaves, steamed mushrooms, or cooked pumpkin) together with a saucer or bowl of nam phrik (Thai chilli paste), fits one of the typical characteristics of a ...
A northern Thai salad made with boiled bamboo shoots and a thick paste made from the rice paddy crabs. Yam nuea yang ยำเนื้อย่าง Thai grilled beef salad A spicy salad of grilled beef, shallots, and Thai celery or spearmint. Yam phak khut ยำผักกูด A salad of edible fern shoots (Diplazium esculentum) and pork.
Heat the picante sauce, peanut butter, honey, orange juice, soy sauce and ginger in a 10-inch skillet over medium heat until the mixture is hot and bubbling.
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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.
The salad lasts the entire week, she said, and "it's basically the only thing that ensures I get enough protein and vegetables throughout the week." Original article source: Top five most searched ...
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.