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Nam Chim
''Nam chim'' or ''nam jim'' (, ) is Thai for " dipping sauce". It can refer to a wide variety of dipping sauces in Thai cuisine, with many of them a combination of salty, sweet, spicy and sour. ''Nam chim'' tend to be more watery in consistency than '' nam phrik'' (Thai chili pastes). Although Sriracha sauce is commonly known as ''sot Sriracha'' in Thailand (''sot'' is the Thai pronunciation of the English word ''sauce''), it is sometimes called ''nam chim Sriracha'' or ''nam phrik Sriracha''. A more-or-less generic and basic ''nam chim'' is used for grilled or steamed seafood. This sauce contains garlic, fish sauce, sugar, lime juice, and bird's eye chilies. Variations on this basic recipe find their use as a dipping sauce with and as an integral part of many dishes. Many of the ingredients in a ''nam chim'' are finely chopped or pounded in a mortar and pestle or, non-traditionally, ground in a blender. History The history of nam chim can be traced back to the Ayutthaya per ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] [Amazon] |
Thailand
Thailand, officially the Kingdom of Thailand and historically known as Siam (the official name until 1939), is a country in Southeast Asia on the Mainland Southeast Asia, Indochinese Peninsula. With a population of almost 66 million, it spans . Thailand Template:Borders of Thailand, is bordered to the northwest by Myanmar, to the northeast and east by Laos, to the southeast by Cambodia, to the south by the Gulf of Thailand and Malaysia, and to the southwest by the Andaman Sea; it also shares maritime borders with Vietnam to the southeast and Indonesia and India to the southwest. Bangkok is the state capital and List of municipalities in Thailand#Largest cities by urban population, largest city. Tai peoples, Thai peoples migrated from southwestern China to mainland Southeast Asia from the 6th to 11th centuries. Greater India, Indianised kingdoms such as the Mon kingdoms, Mon, Khmer Empire, and Monarchies of Malaysia, Malay states ruled the region, competing with Thai states s ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] [Amazon] |
Scallion
Scallions (also known as green onions and spring onions) are edible vegetables of various species in the genus ''Allium''. Scallions generally have a milder taste than most onions. Their close relatives include garlic, shallots, leeks, chives, and Allium chinense, Chinese onions. The leaves are eaten both raw and cooked. Scallions produce hollow, tubular, green leaves that grow directly from the bulb, which does not fully develop. This is different to other ''Allium'' species where bulbs fully develop, such as commercially available onions and garlic. With scallions, the leaves are what is typically chopped into various dishes and used as garnishes. Etymology and naming The names ''scallion'' and ''shallot'' derive from the Old French ''eschalotte'', by way of ''eschaloigne'', from the Latin ''Ascalōnia caepa'' or "Ascalonian onion", a namesake of the ancient Eastern Mediterranean coastal city of Ascalon. Other names used in various parts of the world include spring onion ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] [Amazon] |
Mu Kratha
''Mu kratha'' (, , ) is a Southeast Asian cooking method, originating in Thailand. In Philippines, Singapore, Malaysia, and Myanmar it is known as mookata. In Laos, it is known as sindad (). History ''Mu kratha'' means 'pan pork' in Thai (''mu'' is 'pig' or 'pork' and ''kratha'' is 'pan' or 'skillet'). ''Mu kratha'' resembles a combined Korean barbecue and a Japanese or Chinese hot pot.Songkaeo, Thammika (28 August 2014) . ''Makansutra''. Retrieved 3 December 2018. The Thai version uses charcoal. The dining concept spread throughout Thailand and into Laos, the Philippines, Malaysia, Indonesia and Singapore. Preparation and serving Sliced meat (most often pork) is grilled on the dome in the centre while the vegetables and other ingredients, such as fish balls, cook in the soup (also called ''Thai suki''). The hot pot sits on a pail of burning charcoal which grills or boils the food. The best foods for this cooking method are pork, chicken, mutton, lamb, seafood, vegetables, and ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] [Amazon] |
Hot Pot
Hot pot ( zh, c=, s=wikt:火锅, 火锅, t=wikt:火鍋, 火鍋, p=huǒguō, l=fire pot, first=t) or hotpot, also known as steamboat, is a dish (food), dish of soup/stock (food), stock kept simmering in a cooking pot, pot by a heat source on the table, accompanied by an array of raw meats, vegetables and list of soy-based foods, soy-based foods which diners quickly cook by dipping in broth. Description Hot pot is a flavorful broth traditionally served inside a large metal pot. There are many types of hot pot, like Chongqing hot pot, Beijing hot pot, Yunnan hot pot, and so on. The broth is brought to a boil and left simmering for the duration of the meal. Raw ingredients, such as meat and vegetables, are placed into the simmering broth and thus cooked. The cooked pieces are dipped into dipping sauces for additional flavor. Hot pot is considered a main course and is usually served without rice or noodles on the side. Hot pots can be prepared and eaten at home or in a restaur ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] [Amazon] |
Thai Suki
Thai suki, known simply as suki (, ) in Thailand, is a Thai cuisine, Thai variant of hot pot, a communal dish where diners dip meat, seafood, noodles, dumplings and vegetables into a pot of broth cooking at the table and dip it into a spicy "sukiyaki sauce" before eating. Despite the name, the dish only barely resembles Japanese sukiyaki, having more in common with shabu shabu and Chinese hot pot. Thai sukiyaki evolved from Chinese hot pot served in restaurants catering to members of Thai Chinese, Thailand's sizeable ethnic Chinese clientele, in which an aluminum pot was heated on a charcoal fire at the table and the raw ingredients presented on one big plate. In 1957, a restaurant called Coca opened its first branch in Soi Tantawan, Bangkok, offering a modified version of the Chinese hot pot under the Japanese name of Sukiyaki. Although it only vaguely resembled Japanese sukiyaki, it was a catchy name for it because of a Japanese pop song called "Sukiyaki (song), Sukiyaki" whic ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] [Amazon] |
Acar
Acar is a type of vegetable pickle of Maritime Southeast Asia, most prevalent in Indonesia, Malaysia, Singapore and Brunei. It is a localised version of Indian '' achar''. It is known as atjar in Dutch cuisine, derived from Indonesian ''acar''. ''Acar'' is usually prepared in bulk as it may easily be stored in a well-sealed glass jar in refrigerator for a week, and served as a condiment for any meals. History Pickling originated in India around 2400 BCE, and with expansion of Indian cultural influence on Greater India, through transmission of Hinduism leading to Indianisation, and the formation of native Southeast Asian kingdoms which adopted many Indian cultural elements, including food processing techniques. Through examining the etymology, the similar sounding name strongly suggests that indeed acar was derived from the Indian achar pickle. Indian achar was transmitted in antiquity to the maritime realm of Southeast Asia, which today is recognized as acar in Indon ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] [Amazon] |
Satay
Satay ( , in the US also ), or sate in Indonesia, is a Javanese cuisine, Javanese dish of seasoned, skewered and grilled meat, served with a sauce. Satay originated in Java, but has spread throughout Indonesia, into Southeast Asia, Europe, America, and beyond. Indonesian satay is often served with peanut sauce and kecap manis – a sweet soy sauce, and is often accompanied with ketupat or lontong, a type of rice cake, though the diversity of the country has produced a wide variety of satay recipes. It is also popular in many other Southeast Asian countries including Brunei, Malaysia, Philippines, Singapore and Thailand. It also recognized and popular in Suriname and the Netherlands. In Sri Lanka, it has become a staple of the local diet as a result of the Sri Lankan Malays, influences from the local Malay community. Satay may consist of diced or sliced Chicken (food), chicken, goat, Lamb and mutton, mutton, beef, pork, Fish (food), fish, other meats, or tofu; bamboo skewer ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] [Amazon] |
Peanut Sauce
Peanut sauce, satay sauce (saté sauce), ''bumbu kacang'', ''sambal kacang'', or ''pecel'' is an Indonesian cuisine, Indonesian sauce made from ground roasted or fried peanuts, widely used in Indonesian cuisine and many other dishes throughout the world. Peanut sauce is used with meat and vegetables, with grilled skewered meat, such as satay, poured over vegetables as salad dressing such as in ''gado-gado'', or as a dipping sauce. Ingredients Many different recipes for making peanut sauces exist, resulting in a variety of flavours, textures and consistency. The main ingredient is ground roasted peanuts, for which peanut butter can act as a substitute. Other typical ingredients include coconut milk, soy sauce, tamarind, galangal, garlic, and spices (such as coriander seed or cumin). Other possible ingredients are chili peppers, sugar, fried onion, and lemongrass. The texture and consistency of a peanut sauce mainly reflect the amount of water being mixed in it. Regional Ind ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] [Amazon] |
Glutinous Rice
Domestication syndrome refers to two sets of phenotypic traits that are common to either domesticated plants or domesticated animals. Domesticated animals tend to be smaller and less aggressive than their wild counterparts; they may also have floppy ears, variations to coat color, a smaller brain, and a shorter muzzle. Other traits may include changes in the endocrine system and an extended breeding cycle. These animal traits have been claimed to emerge across the different species in response to selection for tameness, which was purportedly demonstrated in a famous Russian fox breeding experiment, though this claim has been disputed. Other research suggested that pleiotropic change in neural crest cell regulating genes was the common cause of shared traits seen in many domesticated animal species. However, several recent publications have either questioned this neural crest cell explanation or cast doubt on the existence of domestication syndrome itself. One recent publica ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] [Amazon] |
Kai Yang
Kai yang or gai yang (, , ), also known as kai ping or gai ping (), or pīng kai (, ), is a Lao dish originating in Laos, but it is now commonly eaten throughout the whole of Thailand. The dish is a standard staple of street markets and readily available at all times. The town of Seno in Savannakhet, Laos is renowned for its flavorful and tender ''Ping kai Xeno'' or ''Xeno grilled chicken''; the dish has earned official recognition as Savannakhet’s symbol and culinary legacy. Ping kai Xeno is also a National One District One Product (ODOP) Trademark. The Association of Xeno Grilled Chicken, formed in 2016, has developed a comprehensive set of rules and regulations for all Ping kai Xeno to protect its economic interests and culinary tradition. They include the requirement that all Ping Kai Xeno be prepared using only chicken from the Xeno areas and its unique marinating and grilling techniques. Being a typical Laotian dish, it is often paired with green papaya salad and st ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] [Amazon] |
Pungency
Pungency ( ) is the taste of food commonly referred to as spiciness, hotness or heat, found in foods such as chili peppers. Highly pungent tastes may be experienced as unpleasant. The term piquancy ( ) is sometimes applied to foods with a lower degree of pungency that are "agreeably stimulating to the palate". Piquant ingredients include chili peppers, wasabi, horseradish and mustard. The primary substances responsible for pungent taste are capsaicin, piperine (in peppers) and allyl isothiocyanate (in radishes, mustard and wasabi). Terminology In colloquial speech, the term "pungency" can refer to any strong, sharp smell or flavor. However, in scientific speech, it refers specifically to the "hot" or "spicy" quality of chili peppers. It is the preferred term by scientists as it eliminates the ambiguity arising from use of "hot", which can also refer to temperature, and "spicy", which can also refer to spices. For instance, a pumpkin pie can be both hot (out of the oven) a ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] [Amazon] |
Sweet Chili Sauce
Sweet chili sauce (also known as Thai Sweet chili sauce), known as in Thailand (; ), is a popular chili sauce condiment in Thai, Afghan, Malaysian, and Western cuisine. It is commonly made with red chili peppers (often Fresno chile, Thai or red jalapeños), rice wine vinegar, sometimes garlic, sometimes fish sauce, and a sweetening ingredient such as fruit or a refined sugar or honey. It is popular as a dip in European Chinese restaurant dishes such as prawn toast, egg rolls, lettuce wraps, chicken wings and spring rolls. It can also be purchased in bottle form. In Australia, New Zealand, Europe, Canada, and the United States, "sweet Thai chili sauce" is available as a condiment at many takeaway stores and supermarkets. See also * Chili oil, a condiment made from chili and oil that adds heat to Asian dishes * Nam chim, various Thai dipping sauces * Nước chấm, Vietnamese sauce that has similar ingredients to sweet chili sauce but is more spicy and vinegary, and le ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] [Amazon] |
