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Shark Minnow
Shark minnow (''Luciosoma bleekeri''; , , , , or , ) is a species of small ray-finned fish belonging to the family Danionidae. This fish is found in Southeast Asia from the Mae Klong River to the Mekong. It lives mainly in rivers, moving into flooded forests and fields during the floods and back into the river as the floods recede. It usually swims close to the surface in schools of many individuals. It is one of the most abundant of the different types of minnow-sized fishes known as ''pla sio'' in Thailand. Etymology The fish is named in honor of Dutch army surgeon and ichthyologist Pieter Bleeker (1819–1878). Uses This small fish is important in the cuisine of Thailand, Laos, Cambodia and Vietnam where it is seasonally found in great numbers. It is commonly deep-fried, pickled or fermented as ''pla ra'', ''padaek'' and ''prahok'', as well as salted and dried. It is eaten also raw in Lao and Isan cuisine. See also *Cambodian cuisine *Lao cuisine *List of Thai ingredients ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Doem Bang Nang Buat District
Doem Bang Nang Buat (, ) is a district (''amphoe'') in the northern part of Suphan Buri province, central Thailand. History In the past, Nang Buat District covered a large area. Prince Damrong Rajanubhab and the governor of Suphan Buri agreed to separate the northernmost part and then created a new district named Doem Bang on 16 May 1911. Two tambons of Hankha district, Chai Nat province and two tambons of Bang Rachan district, Sing Buri province were added. In 1939 the government changed the district name of Nang Buat District to Sam Chuk, they decided to put the word Nang Buat after Doem Bang, so since that year the district is named Doem Bang Nang Buat. Its name literally means 'formerly place of ordained lady', according to folklore from the Sukhothai period. Geography Neighbouring districts are (from the north clockwise): Noen Kham, Hankha and Sankhaburi of Chai Nat province; Bang Rachan and Khai Bang Rachan of Sing Buri province; Sawaeng Ha of Ang Thong province; a ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Cambodia
Cambodia, officially the Kingdom of Cambodia, is a country in Southeast Asia on the Mainland Southeast Asia, Indochinese Peninsula. It is bordered by Thailand to the northwest, Laos to the north, and Vietnam to the east, and has a coastline along the Gulf of Thailand in the southwest. It spans an area of , dominated by a low-lying plain and the confluence of the Mekong river and Tonlé Sap, Southeast Asia's largest lake. It is dominated by a tropical climate and is rich in biodiversity. Cambodia has a population of about 17 million people, the majority of which are ethnically Khmer people, Khmer. Its capital and most populous city is Phnom Penh, followed by Siem Reap and Battambang. In 802 AD, Jayavarman II declared himself king, uniting the warring Khmer princes of Chenla Kingdom, Chenla under the name "Kambuja".Chandler, David P. (1992) ''History of Cambodia''. Boulder, CO: Westview Press, . This marked the beginning of the Khmer Empire. The Indianised kingdom facilitated ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Fish Of Thailand
A fish (: fish or fishes) is an aquatic, anamniotic, gill-bearing vertebrate animal with swimming fins and a hard skull, but lacking limbs with digits. Fish can be grouped into the more basal jawless fish and the more common jawed fish, the latter including all living cartilaginous and bony fish, as well as the extinct placoderms and acanthodians. In a break to the long tradition of grouping all fish into a single class (Pisces), modern phylogenetics views fish as a paraphyletic group. Most fish are cold-blooded, their body temperature varying with the surrounding water, though some large active swimmers like white shark and tuna can hold a higher core temperature. Many fish can communicate acoustically with each other, such as during courtship displays. The study of fish is known as ichthyology. The earliest fish appeared during the Cambrian as small filter feeders; they continued to evolve through the Paleozoic, diversifying into many forms. The earliest fish wi ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Luciosoma
''Luciosoma'' is a genus of freshwater ray-finned fish belonging to the family Danionidae, the danionins or danios. The fishes in this genus are found in Southeast Asia Species ''Luciosoma'' contains the following species: * '' Luciosoma bleekeri'' Steindachner, 1878 (Shark minnow) * '' Luciosoma pellegrinii'' Popta, 1905 * '' Luciosoma setigerum'' (Valenciennes Valenciennes (, also , , ; ; or ; ) is a communes of France, commune in the Nord (French department), Nord Departments of France, department, Hauts-de-France, France. It lies on the Scheldt () river. Although the city and region experienced ..., 1842) * '' Luciosoma spilopleura'' Bleeker, 1855 (Apollo sharkminnow) * '' Luciosoma trinema'' (Bleeker, 1852) References * External links ''Luciosoma spilopleura'' - Apollo Shark Chedrinae taxa named by Pieter Bleeker {{Danioninae-stub ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
List Of Thai Ingredients
This is a list of ingredients found in Thai cuisine. Herbs and spices Fresh herbs and spices Dried herbs and spices Pastes, sauces and condiments Vegetables Roots Flowers and tree leaves Edible fungi and algae Fruits and nuts Staple foods and other starches Meat and poultry Fish and seafood Insects Miscellanea See also * Thai cuisine * List of Thai dishes * List of Thai restaurants Following is a list of notable restaurants that specialize in Thai cuisine: * Anajak Thai, Los Angeles, California, U.S. * Camile (restaurant chain), Camile – an Irish restaurant chain that serves Thai cuisine * Eem (restaurant), Eem – Tha ... References Further reading * Bhumichitr, Vatcharin. ''The Essential Thai Cookbook,'' 192 pages, New York: Clarkson N. Potter Inc., 1994 External links Golden Mountain Brand saucesTiparos Brand fish sauceThai food glossary at ''Clay's Kitchen'' {{DEFAULTSORT:Thai Ingredients, List Of * Ingredients Cuisine-related ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Cambodian Cuisine
Cambodian cuisine is the national cuisine of Cambodia. It reflects the varied culinary traditions of different ethnic groups in Cambodia, central of which is Khmer cuisine (, ), the nearly-two-thousand-year-old culinary tradition of the Khmer people. Over centuries, Cambodian cuisine has incorporated elements of Indian cuisine, Indian, Chinese cuisine, Chinese (in particular Teochew cuisine, Teochew), French cuisine, French, and Portuguese cuisine, Portuguese cuisines. Due to some of these shared influences and mutual interaction, Cambodian cuisine has many similarities with the cuisines of Central Thai cuisine, Central Thailand, and Vietnamese cuisine#Regional cuisines, Southern Vietnam and to a lesser extent also Central Vietnam, Isan cuisine, Northeastern Thailand and cuisine of Laos, Laos. Cambodian cuisine can be categorized into three main types: rural, elite and Khmer royal cuisine, royal cuisine. Although there is some distinction between royal and popular cuisine, it is ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Isan
Northeast Thailand or Isan (Isan language, Isan/, ; ; also written as Isaan, Isarn, Issarn, Issan, Esan, or Esarn; from Pāli ''isāna'' or Sanskrit ईशान्य ''īśānya'' "northeast") consists of 20 provinces in northeastern Thailand. Isan is Thailand's largest Regions of Thailand, region, on the Khorat Plateau, bordered by the Mekong, Mekong River (along the Laos–Thailand border) to the north and east, by Cambodia to the southeast and the Sankamphaeng Range south of Nakhon Ratchasima. To the west, it is separated from Northern Thailand, northern and central Thailand by the Phetchabun Mountains. Isan covers , making it about half the size of Germany and roughly the size of England and Wales. The total forest area is or 15 percent of Isan's area. Since the beginning of the 20th century, northeastern Thailand has been generally known as ''Isan'', while in official contexts the term ''phak tawan-ok-chiang-nuea'' (; "northeastern region") may be used. The majority ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Lao Cuisine
Lao cuisine or Laotian cuisine (, , ) is the national cuisine of Laos. The staple food of the Lao is sticky rice (, ''khao niao'', ). Laos has the highest sticky rice consumption per capita in the world with an average of of sticky rice consumed annually per person. Sticky rice is deeply ingrained in the culture, religious tradition, and national identity of Laos. It is a common belief within the Lao community that no matter where they are in the world, sticky rice will always be the glue that holds the Lao communities together, connecting them to their culture and to Laos. Affinity for sticky rice is considered the essence of what it means to be Lao. Often the Lao will refer to themselves as ''luk khao niao'' (, ), which can be translated as 'children or descendants of sticky rice'. The International Rice Research Institute (IRRI) has described Laos as a "collector's paradise". Laos has the highest degrees of biodiversity of sticky rice in the world. As of 2013, approxim ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Prahok
''Prahok'' (; , ) is a salted and fermented fish paste (usually of mudfish) used in Cambodian cuisine as a seasoning or a condiment. It originated as a way of preserving fish during the time of the year when fresh fish was not available in abundant supply. Because of its saltiness and strong flavor, it was used as an addition to many meals in Cambodian cuisine, including soups and sauces. A Cambodian saying goes, "No ''prahok'', no salt," referring to a dish lacking in flavour, highlighting its essentiality in Cambodian cuisine. ''Prahok'' has a strong and distinct odor reminiscent of Limburger or ripe Camembert, which has earned it the nickname "Cambodian cheese". ''Prahok'' is usually eaten as a main course with white rice and vegetables such as yardlong beans, cucumbers, winged beans and a variety of eggplants. ''Prahok'' is sometimes distributed as a donation to victims of flood or drought by charities and other organizations. Varieties and production ''Prahok'' i ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Padaek
''Padaek'' or ''padek'' ( Lao: ປາແດກ) is a traditional Lao condiment made from pickled or fermented fish that has been cured. It often contains chunks of fish and is thicker, as well as more seasoned than fish sauce. Unlike other versions of fish sauce in Southeast Asia, ''padaek'' is made from freshwater fish, owing to the landlocked nature of the former kingdom of Lan Xang. ''Padaek'' is used in many Lao dishes, most notably '' tam maak hoong''. See also * * * * * *, Burmese fish paste *PatisFish sauce Fish sauce is a liquid condiment made from fish or krill that have been coated in salt and fermented for up to two years. It is used as a staple seasoning in East Asian cuisine and Southeast Asian cuisine, particularly Myanmar, Cambodia, L ... - Philippine-fish sauce References External linksWhat is Padaek? Fish sauces Umami enhancers Lao cuisine {{condiment-stub ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Pla Ra
''Pla ra'' (, ; , ), similar to padaek in Laos, is a traditional Thai cuisine, Thai seasoning produced by fermenting fish with rice bran or roasted rice flour and salt fermented in a closed container for at least six months. Fermented fish seasoning are commonly found in Cambodian, Laos, Lao, Mon people, Mon, Thai and Vietnamese cuisine. ''Pla ra'' has a very strong smell, which is considered unpleasant by some people. Its flavors are salty and sour, depending on the amount of salt put in and lactic acid resulting from fermentation process. History ''Pla ra'' was a common food in the Ayutthaya Kingdom. The French diplomat Simon de la Loubère, who visited Siam during the mid-Ayutthaya period, wrote about pla ra: explained that the main source of food was rice and fish. Siamese people did not like to eat fresh fish. Fermented fish was popular as much as spicy Thai dip or Nam phrik. When he returned to France, he brought some pla ra with him. Classification ''Pla ra'' is ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Pickled
Pickling is the process of preserving or extending the shelf life of food by either anaerobic fermentation in brine or immersion in vinegar. The pickling procedure typically affects the food's texture and flavor. The resulting food is called a ''pickle'', or, if named, the name is prefaced with the word "pickled". Foods that are pickled include vegetables, fruits, mushrooms, meats, fish, dairy and eggs. Pickling solutions are typically highly acidic, with a pH of 4.6 or lower, and high in salt, preventing enzymes from working and micro-organisms from multiplying. Pickling can preserve perishable foods for months, or in some cases years. Antimicrobial herbs and spices, such as mustard seed, garlic, cinnamon or cloves, are often added. If the food contains sufficient moisture, a pickling brine may be produced simply by adding dry salt. For example, sauerkraut and Korean kimchi are produced by salting the vegetables to draw out excess water. Natural fermentation at room tempera ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
