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Khao chae (Thai: ข้าวแช่, pronounced [kʰâw t͡ɕʰɛ̂ː]) is "rice soaked in cool water"."Khao" means "rice" and "chae" means "to soak". [1] Around the time of King Rama II, the recipe was adapted from a Mon dish and then modified.
People in the north of Vietnam tend to use nước mắm pha, as cooked by using the above recipes, but add broth made from pork loin and penaeid shrimp (tôm he).In the central section of the country, people like using a less dilute form of nước mắm pha that has the same proportions of fish sauce, lime, and sugar as the recipe above, but less water, and with fresh chili.
Masala chai is composed of three major components: masala, chai (or tea), and milk. Recipes and preparation of chai can vary by geography and by family. One way to prepare masala chai is by gently boiling water with spices in a pot. Tea is then added to the pot and brewed to preference.
Noon chai (Kashmiri pronunciation: [nuːnɨ t͡ʃaːj]), also called Kashmiri tea, pink tea, gulabi chai, [1] Namkeen chai (pronounced [namkiːn t͡ʃaːj]), [2] [better source needed] and Sheer chai ([ʃiːrʲ t͡ʃaːj]) [3] is a traditional tea beverage originating in Kashmir.
There’s a handwritten note outlining the recipe, as well as a full typed Tumblr post, which helps address some of the holes in the handwritten original (more on that in a second).
Khao soi or khao soy (Thai: ข้าวซอย, pronounced [kʰâ(ː)w sɔ̄ːj]; Lao: ເຂົ້າຊອຍ, pronounced [kʰȁ(ː)w sɔ́ːj]; Northern Thai: ข้าวซอย, pronounced [kʰa᷇w sɔ̄ːj]; Shan: ၶဝ်ႈသွႆး, pronounced [kʰaw˧˧˨.sʰɔj˥]; Burmese: အုန်းနို့ခေါက်ဆွဲ, pronounced [ʔóʊɴ no̰ kʰaʊʔ sʰwɛ́ ...
Canh chua chay - vegetarian Canh chua đậu hũ - made with tofu; Canh chua măng - made with pickled bamboo shoots; Canh cải chua - made with pickled mustard greens Canh cải chua thịt bằm - made with pickled mustard greens and ground pork; Canh cải chua sườn non - made with pickled mustard greens and baby back pork ribs
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