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Drunken Noodle
Drunken noodles or drunkard noodles is a Thai stir-fried noodle dish similar to '' phat si-io'' but spicier. In English texts, it is rendered as ''pad kee mao'', ''pad ki mao'', or ''pad kimao'' – from its Thai name , , , in which ''phat'' means 'to stir-fry' and ''khi mao'' means 'drunkard'. The dish is widely available in restaurants or at street vendors in Thailand but it is also highly popular in the United States, and has become ubiquitous on Thai restaurant menus throughout. Its name refers to it being popular among the inebriated; alcohol is not part of the ingredients or preparation as in drunken chicken. History The origin of the name behind the dish is unclear, but there are several explanations. One anecdotal explanation for the name "drunkard (or drunken) noodles" is that the meal is often consumed after a night of drinking, prepared from assorted leftovers commonly on hand and staple ingredients. Others say that the name comes through the idea that the spic ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Chiang Mai
Chiang Mai, sometimes written as Chiengmai or Chiangmai, is the largest city in northern Thailand, the capital of Chiang Mai province and the List of municipalities in Thailand#Largest cities by urban population, second largest city in Thailand. It is north of Bangkok in a mountainous region called the Thai highlands and has a population of approximately 127,000 within the city municipality, as of 2023. However, the greater urban area, which includes surrounding districts such as Hang Dong, San Sai, and Saraphi, forms a metropolitan region with an estimated population exceeding 1 million. At the provincial level, Chiang Mai had a projected population of 1.8 million in 2023, according to Thailand's National Statistical Office. Chiang Mai (meaning "new city" in Thai) was founded in 1296 as the new capital of Lan Na, succeeding the former capital, Chiang Rai. The city's location on the Ping River (a major tributary of the Chao Phraya River) and its proximity to major trading ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Phat Si-io
''Pad see ew'' (''phat si-io'' or ''pad siew'', , , ) is a stir-fried noodle dish that is commonly eaten in Thailand. It can be found easily among street food vendors and is also quite popular in Thai restaurants around the world. The origins of the dish can be traced to China, from where the noodle stir-frying technique was brought. The dish is prepared in a wok, which allows the black soy sauce added at the end of the cooking process to stick to the noodles for an exaggerated caramelizing and charring effect. The dish may look a little burnt, but the charred, smoky flavor is the defining feature of the dish. The name of the dish translates to "fried with soy sauce". Variations of the dish can be found in other countries as well. It is very similar to the '' char kway teow'' of Malaysia and Singapore and to Cantonese ''chow fun.'' It is also similar to '' rat na'' (in Thai) or '' lard na'' (in Laos). The difference is that ''pad see ew'' is normally stir-fried dry and made ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Fried Noodles
Fried noodles are common throughout East Asia, Southeast Asia and South Asia. Many varieties, cooking styles, and ingredients exist. Fried noodle dishes Stir-fried * Beef chow fun – Cantonese dish of stir-fried beef, flat rice noodles, bean sprouts, and green onions * Char kway teow – Chinese-inspired dish commonly served in Malaysia and Singapore, comprising stir-fried, flat rice noodles with prawns, eggs, bean sprouts, fish cake, mussels, green leafy vegetables and Chinese sausages * Chow chow – Nepali-style stir-fried noodles, often cooked with onion, vegetables and buff (water buffalo meat) and also widely eaten in India * Chow mein – dish featured in Nepalese cuisine, American Chinese cuisine and Canadian Chinese cuisine; also a generic term for stir-fried wheat noodles in Chinese * Hakka noodles – Indian-Chinese style fried noodles, commonly known as desi chow mein * Drunken noodles (''phat khi mao'') – Thai dish of stir-fried wide rice noodl ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Drunken Chicken
Drunken chicken () is a way of preparing chicken using alcoholic beverages. Different varieties of the dish exist in Chinese, Taiwanese, Malaysian, Singaporean cuisine. Varieties There are many different ways of cooking drunken chicken. One with Shaoxing wine originated in the Zhejiang province of eastern China.TVB Natural Heritage 天賜良源 episode 1 January 30, 2008 Shaoxing drunk chicken is cooked and marinated in historic Shaoxing wine to create a deep taste. In another version of the dish, the whole chicken is first steamed then chopped up into pieces appropriately sized for picking up by chopsticks. The steamed meat, along with its juice, is cooked with scallions, ginger and salt. After the chicken is cooked it is marinated in liquor, sherry or a distilled liquor, like whiskey, overnight in the refrigerator. The chicken is served chilled, often as an appetizer. Besides the liquor-flavored meat, another feature of the dish is the liquor-flavored gelatin that results ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Fusion Cuisine
Fusion cuisine is a cuisine that combines elements of different cuisine, culinary traditions that originate from different countries, regions, or cultures. Cuisines of this type are not categorized according to any one particular cuisine style and have played a part in many contemporary restaurant cuisines since the 1970s. The term fusion cuisine, added to the ''Oxford English Dictionary'' in 2002, is defined as "a style of cookery which blends ingredients and methods of preparation from different countries, regions, or ethnic groups; food cooked in this style." Categories Fusion food is created by combining various cooking techniques from different cultures to produce a new type of cuisine. Although it is commonly invented by chefs, fusion cuisine can occur naturally. Cuisines which get fused can either come from a particular region (such as East Asian cuisine and European cuisine), sub-region (such as Cuisine of the Southwestern United States, Southwestern American cuisine and ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Fried Rice
Fried rice is a dish of cooked rice that has been stir-fried in a wok or a frying pan and is usually mixed with other ingredients such as eggs, vegetables, seafood, or meat. It is often eaten by itself or as an accompaniment to another dish. Fried rice is a popular component of East Asian, Southeast Asian and certain South Asian cuisines. As a homemade dish, fried rice is typically made with ingredients left over from other dishes, leading to countless variations. Fried rice first developed during the Sui dynasty in China. Many varieties of fried rice have their own specific list of ingredients. In China, common varieties include Yangzhou fried rice and Hokkien fried rice. Japanese chāhan is considered a Japanese Chinese dish, having derived from Chinese fried rice dishes. In Southeast Asia, similarly constructed Indonesian, Malaysian, and Singaporean ''nasi goreng'' and Thai '' khao phat'' are popular dishes. In the West, most restaurants catering to vegetarians have ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Pad See Ew
''Pad see ew'' (''phat si-io'' or ''pad siew'', , , ) is a stir-fried noodle dish that is commonly eaten in Thailand. It can be found easily among street food vendors and is also quite popular in Thai restaurants around the world. The origins of the dish can be traced to China, from where the noodle stir-frying technique was brought. The dish is prepared in a wok, which allows the black soy sauce added at the end of the cooking process to stick to the noodles for an exaggerated caramelizing and charring effect. The dish may look a little burnt, but the charred, smoky flavor is the defining feature of the dish. The name of the dish translates to "fried with soy sauce". Variations of the dish can be found in other countries as well. It is very similar to the '' char kway teow'' of Malaysia and Singapore and to Cantonese ''chow fun.'' It is also similar to ''rat na'' (in Thai) or '' lard na'' (in Laos). The difference is that ''pad see ew'' is normally stir-fried dry and made ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Pad Thai
Pad Thai ( or ; , , ISO: ''p̄hạd thịy'', ), also spelled phat Thai or phad Thai, is a stir-fried rice noodle dish commonly served as a street food in Thailand as part of the country's cuisine. It is typically made with rice noodles, shrimp, peanuts, scrambled egg, sugar and bean sprouts. The ingredients are fried in a wok. History Pad Thai was originally called "kuai tiao pad Thai" but this was later shortened to simply pad Thai. ''Kuai tiao'' () is a Thai borrowing of the Teochew word ''guê2 diao5'' (), a type of thick Chinese rice noodle also known as '' shahe fen''. The word ''kuai tiao'' has cognates in several other Southeast Asian countries where Chinese immigrants settled; with '' kuyteav'' in Cambodia, ''hủ tiếu'' in Vietnam, and '' kway teow'' in Malaysia and Singapore being analogues. Although stir-fried rice noodles were introduced to Thailand from China centuries ago, the dish ''pad Thai'' was invented in the mid-20th century. Author Mark Padoongpatt ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Black Pepper
Black pepper (''Piper nigrum'') is a flowering vine in the family Piperaceae, cultivated for its fruit (the peppercorn), which is usually dried and used as a spice and seasoning. The fruit is a drupe (stonefruit) which is about in diameter (fresh and fully mature), dark red, and contains a stone which encloses a single pepper seed. Peppercorns and the ground pepper derived from them may be described simply as ''pepper'', or more precisely as ''black pepper'' (cooked and dried unripe fruit), ''green pepper'' (dried unripe fruit), or ''white pepper'' (ripe fruit seeds). Black pepper is native to the Malabar Coast of India, and the Malabar pepper is extensively cultivated there and in other tropical regions. Ground, dried, and cooked peppercorns have been used since antiquity, both for flavour and as a traditional medicine. Black pepper is the world's most traded spice, and is one of the most common spices added to cuisines around the world. Its spiciness is due to the che ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Oyster Sauce
Oyster sauce describes a number of sauces made by cooking oysters. The most common in modern use is a viscous dark brown condiment made from oyster extracts,The Times, 22 January 1981; ''Cook Accidentally on purpose'' sugar, salt and water, thickened with corn starch (though original oyster sauce reduced the unrefined sugar through heating, resulting in a naturally thick sauce due to caramelization, not the addition of corn starch). Today, some commercial versions are darkened with caramel, though high-quality oyster sauce is naturally dark. It is commonly used in Chinese, Thai, Indonesian, Malay, Vietnamese, and Khmer cuisine. Production Oyster sauce production began in China no later than the mid-1870s. Oysters were boiled in three iron basins for half an hour, then removed for drying on rattan either by sun or over a moderate fire. The water from the basins was reduced in a fourth basin to "a blackish sauce". Seawater, salt and/or soy could be added. Today, most oyst ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Shahe Fen
''Shahe fen'' (, also simply ''hor fun / he fen'' ) or ''guotiao'' (, also kway teow) is a type of wide Chinese noodle made from rice. It is often stir-fried with meat and/or vegetables in a dish called ''chao fen'' (炒粉; pinyin: chǎo fěn); it is also a main ingredient in '' char kway teow''. Names Shahe fen While ''shahe fen'' and ''he fen'' are transliterations based on Mandarin, there are numerous other transliterations based on Cantonese, which include ho fun, hofoen (a Dutch transliteration in Suriname), hor fun, sar hor fun, etc. Guotiao The word ''guǒtiáo'' literally means "ricecake strips". It is also read in Minnan Chinese as ''kóe-tiâu''; it is borrowed into the homophones kwetiau in Indonesia, ''kuetiau'' in Malaysian, and ''kway teow'' in Singapore. It is also called kuaitiao or guay tiew (ก๋วยเตี๋ยว) in Thailand. Differences Minnan people generally consider ''shahe fen'' and ''kway teow'' to be two distinct foods, a ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Making Drunken Noodles
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