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A Thai steamed curry with fish, spices, coconut milk, and egg, steam-cooked in a banana leaf cup and topped with thick coconut cream before serving. Ho mok maphrao on ห่อหมกมะพร้าวอ่อน Steamed seafood curry A Thai steamed curry with mixed seafood and the soft meat of a young coconut, here served inside a coconut.
This is a list of Thai khanom, comprising snacks and desserts that are a part of Thai cuisine. [1] Some of these dishes are also a part of other cuisines. The word "khanom" ( Thai : ขนม ), refers to snack or dessert, presumably being a compound between two words, "khao" (ข้าว), "rice" and "khnom" (หนม), "sweet".
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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.
This point is reflected, in particular, in the book of Malaysian journalist, publicist and documentary filmmaker Zan Azlee , Operation Nasi Kerabu: Finding Patani in an Islamic Insurgency. Among the Thai-speaking population of Southern Thailand, nasi kerabu is known by the name khao-yam (Thai: ข้าวยำ). [11] [12]
Budu (Jawi: بودو; Thai: บูดู, RTGS: budu, pronounced) is an anchovy sauce and one of the best known fermented seafood products in Kelantan and Terengganu in Malaysia, the Natuna Islands (where it is called pedek or pedok), South Sumatra, Bangka Island and Western Kalimantan in Indonesia (where it is called rusip), and Southern Thailand.
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Nasi kebuli: Pahang: Rice dish Steamed rice dish cooked in goat broth, milk, and ghee. Usually served during Mawlid. Nasi kerabu: Kelantan, Terengganu: Rice dish A type of Nasi ulam, in which blue-colored rice is eaten with dried fish or fried chicken, crackers, pickles and other salads. Nasi Kuning: Nationwide Rice dish