How to cook thai food deliciously

Curry 

There are other ethnic groups such as the deck.
 
Curry savings.
It is a popular food in the diet of all. Especially during the party.
  And other special occasions spicy curry savings are used for all types of meat such as beef, buffalo meat Akeืg.

 Curry chicken

curry

indirect savings in indirect pork curry pork .

Khao Soi.
Is the Tai Lue. To be published in the Forum or the north. The original recipe usescayenne pepper sauce.
  Sprinkle with oil. When it comes to the northern Thai curry, roasted peppers,coconut milk is used to it.
  Simmer to thicken sauce on the noodles. Add beef or chicken. Eat with pickledcabbage. Shallots as a side.

Khao Soi chicken

Khao Soi.

 
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Traditional northern cuisine.

          In northern Thailand was part of the Lanna Kingdom before. The kingdom.The Colonels. Has extended its territory to neighboring countries such as Burma, Laos and the people of the land.Other immigrants settle in this land. The cultural diversity of nations around it.In everyday life, including eating well. All of the above. The rice is the staple food. There are different types of chili.Four foods are curry pastes there are several kinds of curry paste range is also really wish Asgaew แcbhmo.And vegetables, a variety of weather conditions, it is the northern part of the traditional food is different from other sectors.That is why it is cold most of the fatty food such as curry paste Ong Hunglei curryAsgaew to help keep the body warm. Also living in the valleys and on high ground near the woods so popular Nmus.Vegetation in the forest to cook foods such as vegetables, banana pepper Cat Bon ผakhwan the local food.Names such as bananas, beef curry, pepper curry Cat Bon.

Asgaew.

pepper curry Cat Bon.

Kabhmoo

Vegetable Herb Curry.  

        Northern traditional food with a special blend of many cultures to eat people.
Such as China, Hong Shan Lue and indigenous people.


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Sticky Rice in Bamboo

When you are travelling, one of the highlights is always tasting the local specialties. Last weekend I was in Nakhon Pathom which is famous for khao lam - which is sticky rice cooked in a bamboo tube. There are different recipes. You can use either black or white sticky rice. Some will also have black beans. The white in this picture is egg custard. This dessert is flavoured with coconut milk. There is another version in Chonburi and I will show you the difference later.

When you buy them you usually have to say how many bamboo tubes you want. The classifier for this is "grabok". They are usually 35 baht each or three for 100 baht. I bought a bundle of three and she threw in a thinner tube for free. It is so nice when they do this. Around some tourist attractions, some vendors get greedy when they see foreigners and will try and overcharge. After you have chosen which one, she will ask whether you want her to crack it open. Even if you are taking it home it is probably a good idea to get her to do this. You can see in the above picture that she has got the machete out and is chopping away. Make sure you stand back. I had one for lunch and it was so tasty that I went back to get another bundle. Not for myself, but for friends back home. Whenever I tell Thai people that I have been away for the weekend, the first thing they always ask is, what food did I bring back for them!

If you haven't tried khao lam already, then do try the next time you get a chance. As well as Central Thailand, they have a version in the north.
Thai name: ข้าวหลาม​

Grated Coconut Pudding (kanom sod sai)

This is one of those surprise desserts that you buy wrapped in a banana leaf. You will need to ask what is inside unless you like lucky dip! This one is called "khanom sod sai" though sometimes you might hear it being called "khanom sai sai". The brown filling in this one is shredded coconut though you will sometimes find alternatives. The pudding is sticky rice with a topping of coconut cream and rice flour. This is then wrapped in a banana leaf and put in a steamer for about ten minutes. Four of these cost about 10 baht so it is worth experimenting.
I hope you enjoyed looking at our meal as much as we enjoyed eating it. Come back next Friday to see what we will eat next. In the meantime, please browse some of my most popular Thai Food Blogs.

Coconut Jelly Dessert (wun gati)

I don't normally eat Thai desserts as I find them too sweet. But it is alright once a week in the interest of research for this series of blogs. This first one is a hardened version of my all time favourite "khanom tuay". The lady selling this one comes during the day ringing her bell. If I can catch her I will share some pictures with you. This version is called "wun gati" which is a coconut jelly. The green colouring is natural and comes from the pandanus leaf which is often used in desserts.