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Khao Khluk Kapi
''Khao khluk kapi'' (, ; sometimes spelled as ''khao kluk kapi'') is a flavorful dish in Thai cuisine that consists of the primary ingredients of fried rice mixed with shrimp paste, the latter of which is known as "kapi" in Thai. The dish is typically served with several side dishes or toppings, such as sliced cucumber, sliced shallot, onion or purple onion, deep-fried or fried shrimp, shredded or thinly sliced sour green mango, chili peppers, deep-fried chili peppers, sliced thin egg omelet or crêpe, sweetened roasted pork, pork belly (Chinese ''mu wan''), Chinese sausage such as ''kun chiang'', and mackerel, among others. It has been described as a salad dish per the vegetables that accompany the dish, and as possessing the flavors of saltiness per the shrimp paste, sweetness per the fruits, and spiciness, per the chili peppers. Outside Thailand, the Filipino Bagoong fried rice can be considered a comparable equivalent to this dish. History ''Khao khluk kapi's'' recipe was ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Central Thailand
Central Thailand (Central Plain) (historically also known as Siam or Dvaravati) is one of the regions of Thailand, covering the broad alluvial plain of the Chao Phraya River. It is separated from northeast Thailand (Isan) by the Phetchabun Mountains, Phetchabun mountain range. The Tenasserim Hills separate it from Myanmar to the west. In the north it is bounded by the Phi Pan Nam Range, one of the hilly systems of northern Thailand. The area was the heartland of the Ayutthaya Kingdom (at times referred to as Siam) and is still the dominant area of Thailand since it contains the world's most primate city#Examples, primate city, Bangkok. Definition The grouping of Thai provinces into regions follow two major systems in which Thailand is divided into either Regions of Thailand, four or six regions. In the six-region system, commonly used in geographical studies, central Thailand extends from Sukhothai Province, Sukhothai and Phitsanulok Province, Phitsanulok Provinces in the north t ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Mon People
The Mon (; Thai Mon: ဂကူမည်; , ; , ) are an ethnic group who inhabit Lower Myanmar's Mon State, Kayin State, Kayah State, Tanintharyi Region, Bago Region, the Irrawaddy Delta, and several areas in Thailand (mostly in Pathum Thani province, Phra Pradaeng and Nong Ya Plong). The native language is Mon, which belongs to the Monic branch of the Austroasiatic language family and shares a common origin with the Nyah Kur language, which is spoken by the people of the same name that live in Northeastern Thailand. A number of languages in Mainland Southeast Asia are influenced by the Mon language, which is also in turn influenced by those languages. The Mon were one of the earliest to reside in Southeast Asia, and were responsible for the spread of Theravada Buddhism in Mainland Southeast Asia. The civilizations founded by the Mon were some of the earliest in Thailand as well as Myanmar and Laos. The Mon are regarded as a large exporter of Southeast Asian cultur ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Southeast Asia
Southeast Asia is the geographical United Nations geoscheme for Asia#South-eastern Asia, southeastern region of Asia, consisting of the regions that are situated south of China, east of the Indian subcontinent, and northwest of the Mainland Australia, Australian mainland, which is part of Oceania. Southeast Asia is bordered to the north by East Asia, to the west by South Asia and the Bay of Bengal, to the east by Oceania and the Pacific Ocean, and to the south by Australia (continent), Australia and the Indian Ocean. Apart from the British Indian Ocean Territory and two out of Atolls of the Maldives, 26 atolls of the Maldives in South Asia, Maritime Southeast Asia is the only other subregion of Asia that lies partly within the Southern Hemisphere. Mainland Southeast Asia is entirely in the Northern Hemisphere. Timor-Leste and the southern portion of Indonesia are the parts of Southeast Asia that lie south of the equator. The region lies near the intersection of Plate tectonics, ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Thai Cuisine
Thai cuisine (, , ) is the national cuisine of Thailand. Thai cooking places emphasis on lightly prepared dishes with aromatics and spicy heat. The Australian chef David Thompson (chef), David Thompson, an expert on Thai food, observes that unlike many other cuisines, Thai cooking is "about the juggling of disparate elements to create a harmonious finish. Like a complex musical chord it's got to have a smooth surface but it doesn't matter what's happening underneath. Simplicity isn't the dictum here, at all." Traditional Thai cuisine loosely falls into four categories: ''tom'' (boiled dishes), ''yam'' (spicy salads), ''tam'' (pounded foods), and ''kaeng'' (curries). Deep-frying, stir-frying and steaming are methods introduced from Chinese cuisine. In 2011, seven Thai dishes appeared on a list of the "World's 50 Best Foods", an online poll of 35,000 people worldwide by ''CNN Travel''. Thailand had more dishes on the list than any other country: tom yum kung (4th), pad thai (5 ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Main Course
A main course is the featured or primary dish in a meal consisting of several courses. It usually follows the entrée () course. Usage In the United States and Canada (except Quebec), the main course is traditionally called an "entrée". English-speaking Québécois follow the modern French use of the term entrée to refer to a dish served before the main course. According to linguist Dan Jurafsky, North American usage ("entrée") comes from the original French meaning of the first of many meat courses. See also * Full course dinner References Bibliography * External links Wikibooks Cookbook Food and drink terminology Courses (food) {{food-stub tl:Ulam ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Rice Dish
This is a list of rice dishes from all over the world, arranged alphabetically. Rice is the seed of the monocot plants ''Oryza sativa'' (Asian rice) or ''Oryza glaberrima'' (African rice). As a cereal, cereal grain, it is the most widely consumed staple food for a large part of the world's human population, especially in Asia and the West Indies. It is the grain with the second-highest worldwide production, after maize (corn), according to data for 2010. List by country Unsorted * Aiwowo * Bagoong fried rice * Buttered rice * Insalata di riso * Kanika (food), Kanika * KFC rice * Lentil rice * Mutabbaq samak * Sayadieh See also * Arabic rice – a pilaf preparation using rice and vermicelli noodles * List of fried rice dishes * List of rice beverages * List of rice varieties * List of tortilla-based dishes * Pakistani rice dishes References {{Lists of prepared foods Rice dishes, * Lists of foods by type, Rice dishes Korean cuisine-related lists, Rice dishes World cuisin ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Shrimp Paste
Shrimp paste or prawn sauce is a Fermentation, fermented condiment commonly used in Southeast Asian cuisine, Southeast Asian and Coastal Chinese cuisines. It is primarily made from finely crushed Shrimp and prawn as food, shrimp or krill mixed with salt, and then fermented for several weeks. It is sold either in its wet form or sun-dried and either cut into blocks or sold in bulk. It is an essential ingredient in many curry, curries, sauces and sambal. Shrimp paste can be found in many meals in Cambodia, Indonesia, Laos, Malaysia, Myanmar, Philippines, the Philippines, Singapore, Thailand, and Vietnam. It is often an ingredient in Dip (food), dip for fish or vegetables. History Shrimp paste originated in continental Southeast Asia, probably among the Cham people, Cham and Mon people, from where it spread southwards to insular Southeast Asia. In Java, fermented shrimp paste (''trasi'' or ''terasi''), as mentioned in two ancient Sundanese language, Sundanese scriptures, ''Car ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Thai Language
Thai,In or Central Thai (historically Siamese;Although "Thai" and "Central Thai" have become more common, the older term, "Siamese", is still used by linguists, especially when it is being distinguished from other Tai languages (Diller 2008:6). "Proto-Thai" is, for example, the ancestor of all of Southwestern Tai, not just Siamese (Rischel 1998). ), is a Tai language of the Kra–Dai language family spoken by the Central Thai, Mon, Lao Wiang, Phuan people in Central Thailand and the vast majority of Thai Chinese enclaves throughout the country. It is the sole official language of Thailand. Thai is the most spoken of over 60 languages of Thailand by both number of native and overall speakers. Over half of its vocabulary is derived from or borrowed from Pali, Sanskrit, Mon and Old Khmer. It is a tonal and analytic language. Thai has a complex orthography and system of relational markers. Spoken Thai, depending on standard sociolinguistic factors such as age, gender ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Side Dish
A side dish, sometimes referred to as a side order, side item, or simply a side, is a food item that accompanies the entrée or main course at a meal. (definition. Merriam-webster.com Accessed August 2011. Common types 
Side dishes such as salad, potatoes and bread are commonly used with main courses throughout many countries of the western world. Rice and couscous have grown to be quite popular throughout Europe, especially at formal occasions (with couscous appearing more commonly at Party# ...
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Bagoong Fried Rice
Bagoong fried rice, also known as binagoongan fried rice or anglicized as shrimp paste fried rice, is a Filipino fried rice dish cooked by stir-frying pre-cooked rice with sauteed ''bagoong alamang'' (shrimp paste), toasted garlic, spring onions, shallots, julienned sour green mangoes (which balances the saltiness of the shrimp paste), and optionally other ingredients like chilis, cucumbers, jicamas, carrots, scrambled eggs, '' chicharon'', and tomatoes. It is usually light pink in color due to the use of ''angkak'' (red yeast rice) coloring agent from the ''bagoong''. It is eaten paired with meat and seafood dishes, or is cooked with chunks of meat and seafood and eaten as is. It is a variant of ''sinangag'' (garlic fried rice) and is similar to aligue fried rice, which uses ''taba ng talangka'' (crab fat paste). It is comparable to the Thai Khao khluk kapi which also uses shrimp paste, but with different cooking and ingredient preparations and methods. See also * Morisqueta ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Rama II
Phutthaloetla Naphalai (born Chim; 24 February 1767 or 1768 – 21 July 1824), also known by his regnal name Rama II, was the second King of Siam from the Chakri dynasty, ruling from 1809 to 1824. In 1809, Itsarasunthon succeeded his father Rama I, the founder of the Chakri dynasty, as Loetlanaphalai the King of Siam. His reign was largely peaceful, devoid of major conflicts. His reign was known as the "Golden Age of Rattanakosin Literature" as Loetlanaphalai was patron to a number of poets in his court, and the King himself was a renowned poet and artist. The most notable poet in his employ was the illustrious Sunthorn Phu, the author of '' Phra Aphai Mani''. The rapid growth of the number of his descendants was outstanding: he is believed to have had over 240 grandchildren. Early life Chim was born in 1767 during the Ayutthaya Kingdom in Amphawa District, Samut Songkram. He was a son of Luang Yokkrabat of Ratchaburi and Nak of Samut Sakorn, as his father and mother were ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
List Of Thai Dishes
A list is a set of discrete items of information collected and set forth in some format for utility, entertainment, or other purposes. A list may be memorialized in any number of ways, including existing only in the mind of the list-maker, but lists are frequently written down on paper, or maintained electronically. Lists are "most frequently a tool", and "one does not ''read'' but only ''uses'' a list: one looks up the relevant information in it, but usually does not need to deal with it as a whole". Lucie Doležalová,The Potential and Limitations of Studying Lists, in Lucie Doležalová, ed., ''The Charm of a List: From the Sumerians to Computerised Data Processing'' (2009). Purpose It has been observed that, with a few exceptions, "the scholarship on lists remains fragmented". David Wallechinsky, a co-author of '' The Book of Lists'', described the attraction of lists as being "because we live in an era of overstimulation, especially in terms of information, and lists help ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
