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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] |
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] |
Malaysia
Malaysia is a country in Southeast Asia. Featuring the Tanjung Piai, southernmost point of continental Eurasia, it is a federation, federal constitutional monarchy consisting of States and federal territories of Malaysia, 13 states and three federal territories, separated by the South China Sea into two regions: Peninsular Malaysia on the Mainland Southeast Asia, Indochinese Peninsula and East Malaysia on the island of Borneo. Peninsular Malaysia shares land and maritime Malaysia–Thailand border, borders with Thailand, as well as maritime borders with Singapore, Vietnam, and Indonesia; East Malaysia shares land borders with Brunei and Indonesia, and a maritime border with the Philippines and Vietnam. Kuala Lumpur is the country's national capital, List of cities and towns in Malaysia by population, largest city, and the seat of the Parliament of Malaysia, legislative branch of the Government of Malaysia, federal government, while Putrajaya is the federal administrative capi ... [...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] |
Beef Chow Fun
Beef chow fun, also known as beef ho fun, gōn cháau ngàuh hó, or gānchǎo níuhé in Chinese (乾炒牛河) meaning "dry fried beef Shahe noodles", is a staple Cantonese dish made from stir-frying beef, '' hor fun'' (wide rice noodles) and bean sprouts. It is commonly found in '' yum cha'' restaurants in Guangdong, Hong Kong, and overseas, as well as in ''cha chaan tengs''. Chow fun, or stir-fried hor fun (''shahe fen'') noodles, is any number of different individual preparations (and could be compared to the number of pizza varieties in United States cuisine). In the Philippines, it is called "beef hofan" ( 河粉). The main ingredient of this dish is ''hor fun'' noodles, which is also known as ''shahe fen'', originating in the town of Shahe in Guangzhou. It is a wide, flat noodle that is cut into shape ('' qiefen''). The most common methods of cooking ''hor fun'' are in soup or stir fried. ''Hor fun'' can be dry-fried (fried only with condiments such as soy sauce) or ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Southern Thailand
Southern Thailand (formerly Southern Siam and Tambralinga) is the southernmost cultural region of Thailand, separated from Central Thailand by the Kra Isthmus. Geography Southern Thailand is on the Malay Peninsula, with an area of around , bounded to the north by Kra Isthmus, the narrowest part of the peninsula. The western part has highly steep coasts, while on the east side river plains dominate. The largest river in the south is the Tapi, in Surat Thani, which, together with the Phum Duang in Surat Thani, drains more than , more than 10 percent of the total area of southern Thailand. Smaller rivers include the Pattani, Saiburi, Krabi, and the Trang. The largest lake in the south is Songkhla Lake ( altogether). The largest artificial lake is the Chiao Lan (Ratchaprapha Dam), occupying of Khao Sok National Park in Surat Thani. The total forest area is or 24.3 percent of provincial area. Running through the middle of the peninsula are several mountain chains, wit ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Thin Rice Noodles
Thin may refer to: * ''Thin'' (film), a 2006 documentary about eating disorders * Thin, a web server based on Mongrel * Thin (name), including a list of people with the name * Mal language, also known as Thin See also * * * Body shape * Emaciation * Underweight * Paper Thin (other) * Thin capitalisation * Thin client, a computer in a client-server architecture network. * Thin film, a material layer of about 1 μm thickness. * Thin-layer chromatography (TLC), a chromatography technique used in chemistry to separate chemical compounds * Thin layers (oceanography), congregations of phytoplankton and zooplankton in the water column * Thin lens, lens with a thickness that is negligible compared to the focal length of the lens in optics * Thin Lizzy, Irish rock band formed in Dublin in 1969 * Thin Man (other) * The Thin Blue Line (other) The thin blue line is a colloquial term for police forces. __NOTOC__ The Thin Blue Line or Thin Blue Line may also ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Soy Sauce
Soy sauce (sometimes called soya sauce in British English) is a liquid condiment of China, Chinese origin, traditionally made from a fermentation (food), fermented paste of soybeans, roasted cereal, grain, brine, and ''Aspergillus oryzae'' or ''Aspergillus sojae'' Mold (fungus), molds. It is recognized for its saltiness and pronounced umami taste. Soy sauce was created in its current form about 2,200 years ago during the Western Han dynasty of ancient China. Since then, it has become an important ingredient in List of Asian cuisines, East and Cuisine of Southeast Asia, Southeast Asian cooking as well as a condiment worldwide. Use and storage Soy sauce can be added directly to food, and is used as a dip or Salt#Edible salt, salt flavor in cooking. It is often eaten with rice, Japanese noodles, noodles, and sushi or sashimi, or can also be mixed with ground wasabi for dipping. Bottles of soy sauce for the salty seasoning of various foods are common on restaurant tables in many co ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Thickening
A thickening agent or thickener is a substance which can increase the viscosity of a liquid without substantially changing its other properties. Edible thickeners are commonly used to thicken sauces, soups, and puddings without altering their taste; thickeners are also used in paints, inks, explosives, and cosmetics. Thickeners may also improve the suspension of other ingredients or emulsions which increases the stability of the product. Thickening agents are often regulated as food additives and as cosmetics and personal hygiene product ingredients. Some thickening agents are gelling agents (gellants), forming a gel, dissolving in the liquid phase as a colloid mixture that forms a weakly cohesive internal structure. Others act as mechanical thixotropic additives with discrete particles adhering or interlocking to resist strain. Thickening agents can also be used when a medical condition such as dysphagia causes difficulty in swallowing. Some of these people may benefit ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Rat Na
''Rat na'' (, , ; literally: 'topping'), also written ''rad na'', is a Thai-Chinese noodle dish. The name of the dish is pronounced in Thai colloquial speech. It is made with stir-fried wide rice noodles, a meat such as chicken, beef, pork, or seafood or tofu, garlic, and '' gai lan'' (; ). The dish is then covered in a sauce made with fermented soy beans and thickened with tapioca starch or cornstarch. It is seasoned with dark soy sauce, fish sauce, and ground white pepper. In Thailand, people often sprinkle some sugar, fish sauce, sliced chilies preserved in vinegar (with some of the vinegar), and/or toasted, ground dried red chilies on the dish. There are variants, including using rice vermicelli instead of the wide noodles, and using deep-fried thin egg noodles (''mi krop''), with the sauce poured on to soften them. In areas where ''gai lan'' can not be easily obtained, broccoli or broccolini can be used as a substitute. History ''Rat na'' was originally cooked in Ch ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
