Dhaptar masakan Thai

Saka Wikipédia, Bauwarna Mardika abasa Jawa / Saking Wikipédia, Bauwarna Mardika abasa Jawi
Langsung menyang: pandhu arah, pados
Family breakfast in the Isan region

Iki arupa dhaptar sawetara Masakan Thailand.

Delengen uga: Dhaptar bumbu masakan Thailand

Masakan individual[sunting | sunting sumber]

Sega[sunting | sunting sumber]

Gambar Jeneng ing Thailand Aksara Thailand Jeneng ing basa Inggris Region Katrangan
Jok mu sap.JPG Chok โจ๊ก Rice congee Asal saka Cina, arupa bubur beras nganggo irisan daging pitik utawa babi. Bisa uga ditambah endhog.
Khao kha mu.jpg Khao kha mu ข้าวขาหมู Sega disajèkaké nganggo irisan daging babi sing wis digangsa nganggo kécap lan bumbu.
Khao khai chiao ข้าวไข่เจียว Omelet on rice A quick snack or breakfast, it is an omelet with white rice, often eaten with chilli sauce and cucumber.
Khao.kluke.kapi-01.jpg Khao khluk kapi ข้าวคลุกกะปิ Fried rice with shrimp paste Rice is fried with shrimp paste and served with sweet pork, sour mango, fried shrimp, chillies and shallots.
Khao mok kai.JPG Khao mok kai ข้าวหมกไก่ Thai chicken biryani The Thai version of a "chicken biryani". The name literally means "rice covered chicken". This Thai-Muslim dish is made by cooking rice together with the chicken curry.
Khao mun kai CM.jpg Khao man kai ข้าวมันไก่ Chicken rice Rice steamed with garlic served with sliced chicken, chicken broth and a spicy dipping sauce.
Khao mu krop mu daeng.jpg Khao mu krop mu daeng ข้าวหมูกรอบหมูแดง Slices of mu krop (crispy pork) and mu daeng (red roast pork) served on rice, and often covered with a sticky soya and/or oyster-sauce based sauce. Very often, a clear soup, boiled egg, cucumber, and spring onion is served on the side. Sliced chillies in Chinese black vinegar and dark soy sauce are provided as a condiment for this dish.
Khao na pet.JPG Khao na pet ข้าวหน้าเป็ด Red roast duck on rice Boiled rice with roast duck and duck broth on the side. It is served with sliced chillies in soy sauce as a condiment.
Kin khao niao.JPG Khao niao ข้าวเหนียว Glutinous or sticky rice Khao niao is traditionally eaten using only the right hand. It is the staple food of Northern and Northeastern Thais.
Thaifriedrice.jpg Khao phat ข้าวผัด Thai fried rice Fried rice in Thailand can be made with different ingredients. Customarily served with fresh lime, cucumber, spring onions and nam pla phrik (chillies in fish sauce).
American fried rice.jpg Khao phat amerikan ข้าวผัดอเมริกัน American fried rice American fried rice is rice fried with onion, tomato, raisins and flavoured with ketchup. It is often garnished with some sausage, fried chicken and egg.
Khao phat kraphao mu.jpg Khao phat kraphao mu ข้าวผัดกะเพราหมู Basil fried rice with pork Rice fried with a certain variety of Thai basil called bai kraphao (Ocimum tenuiflorum), sliced pork and chillies.
Khao phat nam phrik narok.jpg Khao phat nam phrik narok ข้าวผัดน้ำพริกนรก The name literally means "rice fried with chilli paste from hell". The rice is fried with nam phrik narok, a very spicy chilli paste made with fried catfish, grilled onion and garlic, grilled (dried) chillies, sugar, fish sauce and shrimp paste. Here it is served with mu yang (grilled pork) and nam chim chaeo, a spicy dipping sauce.
Khao tom pla.jpg Khao tom ข้าวต้ม Thai rice soup Boiled rice in a light broth, usually with minced pork, chicken or fish. It is often eaten for breakfast.
Khao tom kui.jpg Khao tom kui ข้าวต้มกุ๊ย Plain rice congee Plain rice is cooked to a porridge and eaten as the staple together with a variety of side dishes.

Noodle dishes[sunting | sunting sumber]

Gambar Jeneng ing Thailand Aksara Thailand Jeneng ing basa Inggris Region Katrangan
Bami haeng.jpg Bami haeng pet บะหมี่แห้งเป็ด Egg noodles served "dry" with duck Egg noodles served "dry" with slices of braised duck, and often, as shown on the Gambar, together with "blood tofu". The broth is served on the side. It is originally a Chinese dish.
Bami mu daeng kiao.JPG Bami mu daeng บะหมี่หมูแดง Egg noodle soup with red roast pork Originally a Chinese dish, it is now common in Thailand. Often served with chillies in vinegar, and dried chilli flakes. The version shown in the photo also contains kiao kung (Basa Thai: เกี๊ยวกุ้ง; prawn wontons).
Khanom chin nam ngiao.jpg Khanom chin nam ngiao ขนมจีนน้ำเงี้ยว North A speciality of Northern Thailand, it is Thai fermented rice noodles served with pork or chicken blood tofu in a sauce made with pork broth and tomato, crushed fried dry chillies, pork blood, dry fermented soy bean, and dried red kapok flowers.
Khanom Jeen Nam Yaa.jpg Khanom chin namya ขนมจีนน้ำยา Central Thai rice noodles served with a fish based sauce called nam ya.
Khanom chin sao nam ขนมจีนซาวน้ำ Central Cold rice noodles served as a salad with thick coconut milk, finely chopped pineapple, sliced raw garlic and Thai chillies, pounded dried prawns, shredded ginger, lime juice, fish sauce and sugar.
Khao soi Chiang Mai.jpg Khao soi ข้าวซอย Northern Thai curry noodles North Crispy fried wheat noodles (bami) in a sweet chicken curry soup. Sometimes a beef version is also available.
Kuaichap.JPG Kuaichap ก๋วยจั๊บ Originally a Teochew Chinese dish (Cithakan:Lang-zh), it is a soup of pork broth with rolled up rice noodle sheets (resulting in rolls about the size of Italian penne), pork intestines, "blood tofu", and boiled egg.
Kuai-tiao nam ก๋วยเตี๋ยวน้ำ Wide rice noodle soup A soup of wide rice noodles, often with minced pork, pork balls or fish balls.
Drunkennoodles.jpg Kuai tiao phat khi mao ก๋วยเตี๋ยวผัดขี้เมา Drunken noodles Spicy fried wide rice noodles.
Kuai-tiao rat na mu.JPG Kuai-tiao rat na ราดหน้า Wide rice noodles in gravy Central Fried wide rice noodles with beef, pork, chicken or seafood in a thickened gravy.
Kuai-tiao ruea ก๋วยเตี๋ยวเรือ Boat noodles Central Rice noodles with beef or pork (and sometimes offal) in a brown broth which contains cinnamon, star anise and sometimes blood. It is spicy and sour.
Mee krob (หมี่กรอบ).jpg Mi krop หมี่กรอบ Thai crispy fried noodles Deep fried rice vermicelli with a sweet and sour sauce.
Pad see ew.jpg Phat si-io ผัดซีอิ๊ว Noodles fried in soy sauce Usually wide rice noodles fried with chicken or pork, and soy sauce.
Pad Thai.JPG Phat thai ผัดไทย Noodles pad Thai Stir fried medium size rice noodles (sen lek) with fish sauce, sugar, lime juice or tamarind pulp, ground peanuts, egg, bean sprouts, and Chinese chives (kuichai), combined with pork, chicken, seafood, or tofu.
Fried cellophane noodles with shrimp Pad woon sen kung.jpg Phat wun sen ผัดวุ้นเส้น Stir-fried glass noodles Glass noodles are stir-fried with egg and vegetables, and a variety of ingredients such as meat, seafood, or with vegetarian alternatives.
Sapaketti phat khi mao.jpg Sapaketti phat khi mao สปาเกตตีผัดขี้เมา A Thai fusion dish where the name literally means spaghetti fried "shit-drunk" (khi mao = extremely drunk). An explanation is that any dish fried this way is easy to make, spicy, and uses whatever ingredients are available at that time; great after a night out drinking when still hungry.
Tom yam boran.jpg Tom yam boran ต้มยำโบราณ Central Tom yam boran is noodles served in a thick spicy sour sauce or broth, with crushed dried chillies, chopped peanuts and blanched vegetables such as bean sprouts. This version is bami mu tom yam boran: with egg noodles and pork.
Yen tafo.jpg Yen tafo เย็นตาโฟ The Thai version of the Chinese noodle dish Yong Tau Foo is slightly sweet, sour, salty and spicy.

Miscellaneous[sunting | sunting sumber]

Gambar Jeneng ing Thailand Aksara Thailand Jeneng ing basa Inggris Region Katrangan
Chim chum.jpg Chim chum จิ้มจุ่ม A Thai style hot pot served in an earthenware pot where the ingredients (meats, vegetables, mushrooms, noodles) are cooked in a clear herb broth of lemongrass, galangal and kaffir lime leaves. Additionally, the broth can contain other herbs such as bai kraphao (Thai holy basil), spices such as chillies, or in addition be partially meat based, using, for instance, pork ribs as one of the base ingredients. It is served with one or more nam chim (dipping sauces).
Mu kratha.jpg Mu kratha หมู่กะทะ Mu kratha resembles a combination of a Korean barbecue and a Chinese hot pot. Meat (most often pork) is grilled in the centre while the vegetables and other ingredients, such as fish balls, cook in the soup. It is served with a variety of nam chim (Thai dipping sauces).
Nam phrik pla thu872.jpg Nam phrik kapi kap pla thu thot[1] น้ำพริกกะปิกับปลาทูทอด Fried pla thu served with nam phrik kapi, a pungent dip made mainly from shrimp paste and chillies, and raw, steamed and/or fried vegetables (often pieces of cha-om omelet). It is eaten with khanom chin (Thai rice noodles) or steamed rice. Although the name of this dish is often shortened to nam phrik pla thu, this actually refers to a certain type of chilli paste in which pla thu is used as an ingredient.
Suki สุกี้ Thai suki A Thai variant of the Chinese hot pot, it is mainly eaten as a meal on its own.

Shared dishes[sunting | sunting sumber]

Curries[sunting | sunting sumber]

Delengen uga: Thai curry
Gambar Jeneng ing Thailand Aksara Thailand Jeneng ing basa Inggris Region Katrangan
Chuchi pla kaphong ฉู่ฉี่ปลากะพง Central A dry red curry with fried Snapper.
Kaeng hangle.jpg Kaeng hangle แกงฮังเล North A Burmese influenced curry of stewed meat (usually pork), peanuts, dried chilies and tamarind juice but without coconut milk. Thin strips of fresh ginger are added in before serving.
Kaeng ho.jpg Kaeng ho แกงโฮะ North A Northern Thai dish where one or more types of curry are refried with glass noodles and other ingredients such as kaffir lime leaves, lemongrass and bamboo shoots. At least one of the curries used in this recipe should be the Northern Thai pork curry called kaeng hangle.
Kaeng kari kai.JPG Kaeng kari แกงกะหรี่ Yellow curry It is a Thai-muslim dish which is mostly known in the West as "Thai yellow curry". It is of Indian origin and is often made with chicken and potatoes. It can also be made with other meats or seafood.
Kaeng khae แกงแค North A spicy curry of herbs, vegetables, cha-om leaves (a kind of acacia tree), and meat (chicken, water buffalo, pork or frog). It does not contain any coconut milk.
Thai green chicken curry and roti.jpg Kaeng khiao wan แกงเขียวหวาน Green curry Central A coconut curry made with fresh green chillies and flavoured with Thai basil, usually with chicken (kaeng khiao wan kai) or fish balls (kaeng khiao wan luk chin pla).
Kaeng khua het fang.jpg Kaeng khua แกงคั่ว Central A type of Thai curry which uses a larger amount of turmeric in the paste than is usually the norm. A popular preparation is with prawns and pineapple. This particular version is called kaeng khua het fang (Basa Thai: แกงคั่วเห็ดฟาง): with straw mushrooms.
Kaeng khua mu bai chamuang.JPG Kaeng khua mu bai chamuang แกงคั่วหมูใบชะมวง Central A thick central Thai curry with pork and bai chamuang, the leaves of the Garcinia cowa, a tree related to the mangosteen.
Kaeng lueang.JPG Kaeng lueang แกงเหลือง South A sour spicy curry that does not contain coconut milk and is yellow in colour due to the use of turmeric, often with fish and vegetables, such as bamboo shoots as in the version in the photo. In southern Thailand it is called kaeng som but due to it being different than the central Thai kaeng som, it is called kaeng lueang ("yellow curry") elsewhere. It should not be confused with what is known as "yellow curry" outside of Thailand.
Thai Village - Dinner.jpg Kaeng matsaman แกงมัสมั่น Massaman curry South A thick, Indian style curry containing coconut milk, usually of stewed beef, and containing roasted dried spices that are rarely found in other Thai curries.
Kaeng om 01.jpg Kaeng om แกงอ่อม North A spicy Lanna "curry" with meat and several kinds of vegetables, and without any coconut milk. The version shown in the photo is with chicken.
Kaeng pa แกงป่า Jungle curry North Traditionally made with wild boar, most often pork or chicken is used nowadays. This curry, as most curries from northern Thailand, does not contain coconut milk.
Kaeng phak kat cho kraduk mu.jpg Kaeng phak kat cho kraduk mu แกงผักกาดจอกระดูกหมู North A somewhat spicy soup/curry (kaeng) made with cabbage (phak kat cho, a variety of Brassica rapa chinensis) and pork ribs (kraduk mu). As is usual with Northern Thai "curries", it does not contain any coconut milk.
Kaeng phak lueat.JPG Kaeng phak lueat แกงผักเลือด North A northern Thai curry made with the leaves of the Ficus virens. This version is with pork.
Phanaeng nuea rat khao.jpg Kaeng phanaeng แกงพะแนง Phanaeng curry Central A so-called dry, Indian influenced coconut curry with beef (Phanaeng nuea, Basa Thai: พะแนงเนื้อ), chicken, pork or seafood such as soft shell crab.
Kaeng phet mu.jpg Kaeng phet แกงเผ็ด Red curry Central A spicy red curry made with dried chillies, containing coconut milk. It can be made with different meats, seafood or tofu, in combination with (several types of) eggplant(s) and sometimes other vegetables. Fresh green peppercorns and Thai basil are often added to enhance the flavour.
Red roast duck curry.jpg Kaeng phet pet yang แกงเผ็ดเป็ดย่าง Red curry with roast duck Central Red curry with roast duck is the quintessential mix of the Thai (red curry) and Chinese (red roast duck) cuisines. This dish often also contains grapes and/or pineapple.
Kaeng som chaom thot.jpg Kaeng som แกงส้ม Central A hot and sour Thai curry/soup made with tamarind paste and fish (often pla chon ["Snakehead fish"]). Kaeng som cha-om thot (Basa Thai: แกงส้มชะอมทอด) is a version of the dish which features deep-fried cha-om (Acacia leaves) as one of its ingredients.
Kaeng tai pla แกงไตปลา South A thick sour vegetable curry made with tumeric and shrimp paste, often containing roasted fish and/or fish innards, bamboo shoots and eggplant.
Khua kling.JPG Khua kling คั่วกลิ้ง South A very spicy, dry fried curry made with chopped meat (usually beef, chicken, pork or lamb) served with a large amount of shredded fresh kaffir lime leaves.
Khua kraduk.JPG Khua kraduk mu คั่วกระดูกหมู South A very spicy and, for Thai standards, "dry" curry with pork ribs. It is a Southern Thai speciality.

Soups[sunting | sunting sumber]

Gambar Jeneng ing Thailand Aksara Thailand Jeneng ing basa Inggris Region Katrangan
Kai tun ya chin.JPG Kai tun ya chin ไก่ตุ๋นยาจีน The name literally translates to "chicken stewed with Chinese medicine". It contains medicinal herbs, one of them the dried fruit of the wolfberry, a.k.a. goji berries (Basa Thai: เก๋ากี้; kaoki). The dish is of Chinese origin.
Tom jued tahoo.jpg Tom chuet ต้มจืด Clear vegetable soup A light vegetable, chicken or pork broth with vegetables and celery, to which minced pork, soft tofu, seaweed, glass noodles and mushroom can be added. This soup can also be called Kaeng chuet (Basa Thai: แกงจืดวุ้นเส้น).
70px Tom kha kai ต้มข่าไก่ Coconut soup with chicken Central A mild to spicy soup with coconut milk, galangal (kha) and chicken. Mushrooms can be added to the chicken or substitute it.
Tom khlong.JPG Tom khlong ต้มโคล้ง It is a spicy and sour soup somewhat similar to Tom yam. The sourness however does not derive from lime juice but through the use of tamarind juice. The version in the Gambar contains fried smoked fish, tomato and mushrooms.
Tom mara yat sai mu sap wunsen.jpg Tom mara ต้มมะระ Bitter melon soup A clear soup made with bitter melon (also known as bitter gourd; Momordica charantia) of Chinese origin. It is often stuffed with minced pork or with minced pork mixed with glass noodles as on this Gambar. The full name of the latter version would then be tom mara yat sai mu sap wunsen.
Tom phak kat dong mu.JPG Tom phak kat dong mu ต้มผักกาดดองหมู A soup of boiled pickled Chinese cabbage and pork ribs. This dish is Chinese in origin.
Tom saep.JPG Tom saep ต้มแซบ Hot and sour Isan soup Northeast A spicy soup made with stewed meat (usually pork, chicken or beef), roasted fresh herbs and spices, ground roasted rice, and generous amounts of lime juice and fresh herbs just before serving.
Tom som kraduk mu.JPG Tom som kraduk mu ต้มส้มกระดูกหมู Tom som translates to "sour soup". This particular version is a basic one with only pork ribs (kraduk mu) and it derives its sourness from lime juice. Other types of tom som can also use tamarind for acidity, or a combination of both lime and tamarind, and can be made from a multitude of ingredients: meats as well as seafood, and vegetables.
Tom yum.jpg Tom yam ต้มยำ Tom yum soup Central A hot and sour broth made from lemon grass, galangal, kaffir lime leaves, dried chillies and lime juice, usually with prawns (Tom yam kung) or chicken (Tom yam kai).

Salads[sunting | sunting sumber]

Gambar Jeneng ing Thailand Aksara Thailand Jeneng ing basa Inggris Region Katrangan
Koi pla.png Koi pla ก้อยปลา Northeast Minced or finely chopped raw fish in spicy salad dressing. It is a popular raw fish dish in Isan and a common source of infection with Opisthorchis viverrini (Southeast Asian liver fluke).
Lap mu isan.JPG Lap ลาบ Larb Northeast Sour salads of minced meat (mainly pork, chicken or duck), shallots or onions, chillies, ground roasted rice and mint.
Moo nam tok.jpg Mu nam tok หมูน้ำตก Northeast A very spicy salad made with pork (mu) and somewhat identical to lap, except that the meat is cut into thin strips rather than minced.
Naem khluk.jpg Naem khluk แหนมคลุก Naem sausage (fermented pork skin mixed with sticky rice) is mixed with more sticky rice and then deep-fried. The salad is made by crumbling the deep-fried balls and mixing in sliced shallots, dried chillies, fish sauce and lime juice. It is served with raw vegetables and herbs.
Nuea yang nam tok.jpg Nuea yang nam tok เนื้อย่างน้ำตก Northeast With a similar "dressing" as larb, this dish is made with sliced grilled beef. "Nam tok" means "waterfall" in Thai and it is thought that the meat juices should run out from the meat like a waterfall.
Phla kung.jpg Phla kung พล่ากุ้ง A spicy salad of prawns, sliced lemongrass, culantro and/or other herbs, and shallots, with a dressing of lime juice, sweet chilli paste (Nam phrik phao - optional), fish sauce, pounded garlic and bird's eye chili. The version shown in the Gambar also contained minced pork.
Phla mu.jpg Phla mu พล่าหมู A spicy salad of sliced grilled pork, sliced lemongrass, mint, culantro (optional) and shallots, with a dressing of lime juice, sweet chilli paste (Nam phrik phao - optional), fish sauce, pounded garlic and bird's eye chili.
Som tam thai.JPG Som tam ส้มตำ Thai papaya salad Northeast There are three main variations: Som tam pu with salted black crab, Som tam Thai with peanuts, dried shrimp and palm sugar, and Som tam pla ra (also known as Som tam Lao) with fermented fish.
Som tam khai khem.jpg Som tam khai khem ส้มตำไข่เค็ม A variation with salted eggs of the standard papaya som tam.
Tam mamuang pla haeng thot.jpg Tam mamuang ตำมะม่วง A som tam style salad with tangy unripe mango "au Julienne" as its main ingredient. The version in the Gambar contains pla haeng thot, deep-fried sun-dried anchovies.
Tam maphrao on sen mi krop 01.jpg Tam maphrao on sen mi krop ตำมะพร้าวอ่อนเส้นหมี่กรอบ A som tam style salad made with the meat of a young coconut and served with crispy deep-fried thin Chinese rice noodles.
Tam mu yo.jpg Tam mu yo ตำหมูยอ A spicy Thai salad made with mu yo, a Thai pork sausage which is often also described in Thailand as "Vietnamese sausage". The dressing is somewhat similar to that of som tam.
Tam phonla mai ruam.jpg Tam phonla mai ruam ตำผลไม้รวม The fruits used in this particular salad show the fusion aspect of Thai cuisine, as it incorporates "modern" (for Thais) fruit such as apples and grapes besides traditional fruit such as pineapple and guava. The dressing is made with pounded garlic, sugar, chillies, dried shrimp, lime juice and fish sauce, and is similar to that of som tam.
Tam som-o nam pu.JPG Tam som-o nam pu ตำส้มโอน้ำปู North It is a spicy pomelo salad which uses crab extract as a flavouring. This black sauce is achieved by pounding pu na ("ricefield crabs", Somanniathelphusa) to a pulp, straining the juices which are then boiled and reduced until the sauce becomes as thick as molasses.
Yam ยำ Thai salad A general name for many types of sour Thai salads. The main ingredient can be vegetable, fruit, meat, seafood and even noodles, which can be raw, cooked, grilled, fried or deep-fried. The basic recipe for the dressing consists of sliced shallots or onion, fish sauce, lime juice, sugar, bird's eye chillies, tomato and Chinese celery (khuen chai).
Yam khai dao.JPG Yam khai dao ยำไข่ดาว A spicy Thai salad made with fried egg (khai dao).
Yam khamin khao kung.jpeg Yam khamin khao kung ยำขมิ้นขาวกุ้ง A spicy Thai salad made with finely sliced (au Julienne) "white curcuma" (probably Curcuma zedoaria), shredded coconut, cooked prawns, sliced shallots, dried chillies, fresh green bird's eye chillies, roasted cashew nuts, and crispy fried onion rings.
Yam kun chiang.JPG Yam kun chiang ยำกุนเชียง A Thai salad made with a sweet dried pork sausage called kun chiang. This sausage is of Chinese origin. This dish is often eaten with plain rice congee (khao tom kui; Basa Thai: ข้าวต้มกุ๊ย).
Yam mu krop.JPG Yam mu krop ยำหมูกรอบ A Thai salad made with crispy belly pork (mu krop).
Yam mu yo.jpg Yam mu yo ยำหมูยอ A spicy yam-style Thai salad with mu yo (Vietnamese sausage).
Yam mu yo thot khai dao.jpg Yam mu yo thot khai dao ยำหมูยอทอดไข่ดาว A spicy Thai salad made with crispy fried mu yo (Vietnamese sausage) and khai dao (fried egg).
Yam naem.JPG Yam naem sot ยามแหนมสด A Thai salad containing sausage made from fermented raw pork and sticky rice (naem sausage).
Yam no mai.jpg Yam no mai ยำหน่อไม้ North A Northern Thai salad made with strips of boiled bamboo shoots, shallots, herbs, fish sauce, lime juice, and chillies.
Yam nuea yang.jpg Yam nuea yang ยำเนื้อย่าง Thai grilled beef salad A spicy salad of grilled beef, shallots and Thai celery or spearmint.
Yum pladook foo.jpg Yam pla duk fu ยำปลาดุกฟู "Exploded" catfish salad Crispy fried shredded pla duk (catfish) served with a spicy and tangy green mango salad.
Yam pla khem.JPG Yam pla khem ยำปลาเค็ม) A Thai salad (yam) made with fried sun-dried salted fish (pla khem).
Yam som-o.JPG Yam som-o ยำส้มโอ A salad made with pomelo. The other ingredients are: sliced red bird's eye chillies, deep-fried sun-dried anchovies, roasted peanuts, fish sauce and tamarind juice.
Yam takhrai kung sot.jpg Yam takhrai kung sot ยำตะไคร้กุ้งสด A spicy "yam-style" salad with finely sliced raw lemongrass and prawns.
Yam thale.jpg Yam thale ยำทะเล A spicy salad with mixed seafood (cuttlefish, shelled prawns, mussels), shallots, lime juice, fish sauce and Thai celery.
Yam thua phu.jpg Yam thua phu ยำถั่วพู A Thai salad with winged beans, salted eggs, toasted coconut, shallots, fish sauce, lime juice and chillies. The version in this Gambar also contains squid.
Yam wun sen.JPG Yam wun sen ยำวุ้นเส้น Thai glass noodle salad A spicy salad with glass noodles (cellophane noodles), minced chicken or pork and often either mixed seafood, squid or prawns. Cloud ear fungus also often features in this dish.

Fried and stir-fried dishes[sunting | sunting sumber]

Gambar Jeneng ing Thailand Aksara Thailand Jeneng ing basa Inggris Region Katrangan
Kai phat khing ไก่ผัดขิง Ginger fried chicken Central A simple dish of fried slices of chicken with sliced ginger, soy sauce, fish sauce and chillies.
Kai phat met mamuang himaphan.JPG Kai phat met mamuang himmaphan ไก่ผัดเม็ดมะม่วงหิมพานต์ Chicken with cashewnuts Central The Thai Chinese version of the Sichuan style fried chicken with cashew nuts known as Kung Pao chicken, stir-fried with whole dried chillies.
Khai yat sai ไข่ยัดไส้ Stuffed omelette An omelette is fried filled with various ingredients of choice (minced beef or pork, prawns, and vegetables) and then folded over.
Kraphao hoi lai.jpg Kraphao hoi lai กะเพราหอยลาย Undulated surf clam stir-fried with holy basil (Ocimum tenuiflorum)
Kung thot krathiam phrik thai กุ้งทอดกระเทียมพริกไทย Deep fried prawns with garlic and pepper Prawns fried with garlic and fresh peppercorns.
Mu phat phrik khing.jpg Mu phat phrik khing หมูผัดพริกขิง Sliced pork fried with yardlong beans and kaffir lime leaves in a sweet chilli paste. Sometimes red curry paste is used instead of the phrik khing chilli paste.
Mu phat sato.jpg Mu phat sato หมูผัดสะตอ Sliced pork stir-fried with sato (the beans of the Parkia speciosa, also known as "stink bean" or "bitter bean"), onion, garlic, fish sauce, chillies and oyster sauce.
Mu wan.jpg Mu wan หมูหวาน Sliced pork is simmered or fried with sugar and soy sauce until the sauce is reduced and coats the meat.
Nor mai farang phat kung.jpg No mai farang phat kung หน่อไม้ฝรั่งผัดกุ้ง Asparagus stir-fried with prawns Green asparagus stir-fried with prawns, garlic, sliced chillies, fish sauce and oyster sauce.
Nuea phat bai yira.jpg Nuea phat bai yira เนื้อผัดใบยี่หร่า Beef stir-fried with African basil Besides beef and basil, other ingredients are garlic, chillies, light soya sauce and fish sauce. African basil leaves have a slight anise taste.
Pak boong fai daeng.jpg Phak bung fai daeng ผักบุ้งไฟแดง Fried morning-glory Morning-glory (a.k.a. water spinach) stir fried with yellow bean sauce, garlic and chillies. It is a very popular vegetable dish in Thailand.
Phak kana nam man hoi.jpg Phak khana nam man hoi ผักคะน้าน้ำมันหอย Chinese kale stir-fried with oyster sauce Originally a Chinese dish, it has been adapted to Thai taste by adding fish sauce to the recipe, and by omitting the ginger. Here with fried shiitake mushroom.
Phat buap.jpg Phat buap ผัดบวบ Stir-fried luffa (sponge gourd) with egg.
Pak kanaa moo krob.jpg Phat khana mu krop ผัดคะน้าหมูกรอบ Fried kale with crispy pork Central Khana (gailan or Chinese kale) is stir fried with crispy pork (mu krop), garlic and chillies.
Phat khanaeng mu.jpg Phat khanaeng mu ผัดแขนงหมู Stir-fried khanaeng with pork, garlic, oyster sauce, fish sauce and white pepper. Khanaeng are the sprouts of Chinese broccoli and grow from the root after the main stem has been harvested. The taste is in between Brussels sprouts and kale, and very sweet.
Kraphao moo.jpg Phat kraphao ผัดกะเพรา Fried with holy basil Minced beef, pork, chicken or whole prawns stir fried with Thai holy basil, chillies, garlic and soya sauce.
Phat naem sai khai.jpg Phat naem sai khai ผัดแหนมไส่ไข่ Naem sausage (made from fermented raw pork skin and sticky rice) stir fried with egg.
Phat phak ruam ผัดผักรวม Stir fried mixed vegetables Stir fried combination of vegetables depending on availability and preference. Usually fried with oyster sauce.
Phat phrik ผัดพริก Fried with chillies Stir fried meat (usually beef) or seafood with chillies, garlic and ginger.
Phat sayongte.jpg Phat yot fak maeo ผัดยอดฟักแม้ว Stir-fried mountain melon greens Yot sayongte, which is also known in Thailand as yot fak meao (yot meaning "shoots"), are the young vines and leaves of a certain type of melon (chayote, originally from Central America) which in Thailand grows mainly in the mountains up north. These greens have a very sweet taste and combine extremely well with oyster sauce.
Phunim phat pong kari.jpg Phunim phat pong kari ปูนิ่มผัดผงกะหรี่ Deep-fried pieces of soft-shell crab which have been stir-fried with egg and curry powder.
Pla duk phat phet.jpg Pla duk phat phet ปลาดุกผัดเผ็ด Slices of catfish (most often pre-fried) are stir-fried in a sauce made with red curry paste. Pea eggplant feature in this dish for added taste and texture.
Pla muek phat phrik phao.JPG Pla muek phat phrik phao ปลาหมึกผัดพริกเผา Squid stir-fried with sweet and mild chilli paste (nam phrik phao), onion, garlic, spring onion and sliced large red chillies. Paprika can be used instead of chillies if a milder version is preferred.

Deep-fried dishes[sunting | sunting sumber]

Gambar Jeneng ing Thailand Aksara Thailand Jeneng ing basa Inggris Region Katrangan
Kai ho bai toei ไก่ห่อใบเตย Chicken wrapped in pandan leaves Central Pieces of marinated chicken are wrapped in fragrant pandan leaves and then deep fried.
Kai thot takhrai.jpg Kai thot takhrai ไก่ทอดตะไคร้ Deep fried chicken and lemongrass Pieces of chicken are deep fried together with finely chopped or shredded lemongrass, and served with a sweet chilli sauce.
Kai thot krueng thae.JPG Kai thot ไก่ทอด Deep-fried chicken The version of kai thot as shown in the Gambar is made in the Southern Thai manner, having been marinated with khamin (tumeric) and served with krueng thae (crispy fried chopped garlic and turmeric) as a topping.
Khaep mu.jpg Khaep mu แคบหฺมู Pork cracklings Deep fried pork skin. Khaep mu eaten with nam phrik num (grilled green chilli dip) from Chiang Mai is renowned in the whole of Thailand.
Mu krop หมูกรอบ Crispy pork Cooked belly pork is first marinated and then deep fried until crispy. Often used sliced in vegetables stir fries.
Pik kai sot sai thot ปีกไก่สอดไส้ทอด Stuffed chicken wings Deep fried, partially de-boned chicken wings, stuffed usually with minced pork.
Pla krai thot.JPG Pla krai thot krathiam ปลากรายทอดกระเทียม Deep-fried pla krai ("Clown Knife fish") and garlic. It is served with a spicy dipping sauce on the side made from coriander root, lime juice, fresh bird's eye chillies, garlic, sugar and fish sauce.
Pla nin thot samun prai.jpg Pla nin thot samun prai ปลานิลทอดสมุนไพร Deep-fried pla nin ("Nile Tilipia") served with deep-fried herbs such as lemongrass, kaffir lime leaves, garlic, and fingerroot (Boesenbergia rotunda). A chilli-lime dip is served on the side as a condiment.
Pla tub tim tod samrod.jpg Pla sam rot ปลาสามรส Three flavours fish Central Deep fried fish with a sweet, tangy and spicy tamarind sauce.
Pla nin thot.jpg Pla thot ปลาทอด Deep-fried fish A simple deep-fried fish, most often served with a spicy dipping sauce. The fish in this Gambar is pla nin, a Nile Tilapia.
Pla sai daeng thot.jpg Pla thot khamin ปลาทอดขมิ้น South Typical for southern Thai cuisine, this deep-fried fish has first been marinated in a spice mixture which includes a large amount of tumeric (khamin). In addition, this particular version was topped with crispy deep-fried chopped garlic and tumeric. It is often served with raw vegetables on the side, and a spicy dipping sauce.
Pla wong thot.jpg Pla wong thot ปลาวงทอด Deep-fried pla wong (literally meaning "circle fish): fish which have first been cut open, arranged in to a circle and then sun-dried. Here it is served Southern Thai style with a spoonful of a deep-fried mix of minced garlic, galangal, and tumeric.
Pu cha ปูจ๋า Crab cakes A mixture of cooked crab meat, pork, garlic and pepper, deep fried inside the crab shells and usually served with nam chim buoy (Basa Thai: น้ำจิ้มบ๋วย, plum sauce). Instead of being fried in the crab shell it is also sometimes served as patties.
Sai mu thot.JPG Sai mu thot ไส้หมูทอด Deep-fried pork intestines
Si khrong mu thot.JPG Si khrong mu thot ซี่โครงหมูทอด Deep-fried pork ribs. The version in the Gambar however, had first been boiled, then marinated, then deep-fried with garlic, and then again stir-fried with a sweet and tangy tamarind sauce just before serving.

Grilled dishes[sunting | sunting sumber]

Gambar Jeneng ing Thailand Aksara Thailand Jeneng ing basa Inggris Region Katrangan
Kai yang CM.jpg Kai yang ไก่ย่าง Grilled chicken Northeast Grilled marinated chicken, usually eaten together with Som tam (papaya salad).
Kung yang.JPG Kung yang/kung phao กุ้งย่าง/กุ้งเผา Grilled prawns Grilled prawns are normally served with a nam chim, a spicy dipping sauce, made with mashed raw garlic and green bird's eye chillies, sugar, fish sauce and lime juice.
Mu manao.JPG Mu manao หมูมะนาว Pork with lime juice Sliced grilled pork with a dressing (nam chim) of mashed garlic, green bird's eye chillies, sugar, fish sauce and lime juice. Here it is served with additional sliced bird's eye chillies and raw garlic on a bed of ice-water chilled sliced raw phak khana (Chinese broccoli)
Huay Kaew waterfall mu yang.jpg Mu yang หมูย่าง Isan grilled pork Northeast Originally from the Isan region of Thailand, the fatty parts of belly pork, together with the skin, are preferred over lean meat. It is served with nam chim chaeo, a spicy dipping sauce made with dried chillies and roasted, then pounded, sticky rice.
Pam khai mot.jpg Pam khai mot ป่ามไข่มด North[2] Grilled banana leaf cups containing a mixture of ant eggs, chicken eggs and some salt. After grilling the dish is sprinkled with chopped spring onion and pepper. The ant eggs make the dish much more creamy. It can also be eaten as a snack.
Sai krok isan.jpg Sai krok Isan ไส้กรอกอีสาน Northeast Grilled fermented pork and sticky rice sausage, originally from the Isan region of Thailand. It is also often eaten as a snack at festivals and fairs.
Thanin market chiang mai sausage.jpg Sai ua ไส้อั่ว Chiang mai sausage North A grilled sausage of ground pork mixed with spices and herbs, and which is often served with chopped fresh ginger and chilies at a meal.
Suea rong hai.jpg Suea rong hai เสือร้องไห้ Weeping tiger beef Northeast Suea rong hai literally means "weeping tiger". It is grilled marinated beef which is eaten with vegetables and Nam chim chaeo dipping sauce.

Steamed or blanched dishes[sunting | sunting sumber]

Gambar Jeneng ing Thailand Aksara Thailand Jeneng ing basa Inggris Region Katrangan
Bai po.JPG Bai po ใบปอ Jute leaves Eaten blanched as a dish with khao tom kui (plain rice congee), the taste is similar to that of spinach or samphire
Thai style Otah.JPG Ho mok pla ห่อหมกปลา Fish curry paté Central A Thai curry "paté" or "soufflé" of fish, spices, coconut milk and egg, steamed in a banana leaf cup and topped with thick coconut cream before serving.
Ho mok thale.jpg Ho mok thale ห่อหมกมะพร้าวอ่อน A Thai curry "paté" or "soufflé" of mixed seafood and the soft meat of a young coconut, here served inside a coconut.
Thai steamed fish with lime juice-2.jpg Pla nueng manao ปลานึ่งมะนาว Steamed fish with lime juice Central Steamed fish which is drenched in a spicy garlic, chilli and lime juice dressing.

Stewed dishes[sunting | sunting sumber]

Gambar Jeneng ing Thailand Aksara Thailand Jeneng ing basa Inggris Region Katrangan
Mu phalo.JPG Mu phalo หมูพะโล้ Pork stewed in soy sauce, garlic, ginger and phong phalo (Basa Thai: ผงพะโล้; 5-spice powder). This dish is nearly always served with boiled eggs which, after having been peeled, will also be let to simmer in the sauce.

Dipping sauces and pastes[sunting | sunting sumber]

Gambar Jeneng ing Thailand Aksara Thailand Jeneng ing basa Inggris Region Katrangan
Nam chim chaeo.jpg Nam chim chaeo น้ำจิ้มแจ่ว Northeast It is a sticky, sweet and spicy dipping sauce made with dried chillies, fish sauce, palm sugar, lime juice and coarsely ground roasted sticky rice. Often served as a dip with mu yang (grilled pork).
Nam Chim Paesa - Thai dip.jpg Nam chim paesa น้ำจิ้มแป๊ะซะ Northeast A spicy dipping sauce eaten with steamed fish wrapped in raw lettuce or cabbage.
Nam chim sate น้ำจิ้มสะเต๊ะ Peanut sauce A peanut sauce which is normally served with satay.
Phrik nam pla.jpg Nam pla phrik น้ำปลาพริก Also called phrik nam pla, it is a standard sauce served with every Thai buffet style meal, fried rice or fried noodles, and used as a kind of "salt". It is made by mixing fish sauce with some lime juice, chopped bird's eye chillies and often also sliced garlic.
Nam phrik kapi.JPG Nam phrik kapi น้ำพริกกะปิ A pungent chilli dip made with shrimp paste, pounded dried shrimp, bird's eye chillies, garlic, lime juice, fish sauce, (palm) sugar and, optionally, pea sized aubergines; most often eaten as part of the dish called Nam phrik pla thu.
Nam phrik kha.JPG Nam phrik kha น้ำพริกข่า North A Northern Thai fried chilli paste containing galangal (kha). It is often eaten, as seen here, with steamed het nang fa (Aksara Thailand: เห็ดนางฟ้า; lit. "fairy mushroom"; Pleurotus pulmonarius).
Nam phrik long ruea.jpg Nam phrik long ruea น้ำพริกลงเรือ Central The name means "chilli paste for in a boat" as it was often eaten while travelling the rivers of Thailand by boat. A sweet, savoury and spicy chilli dip, it is served together with fresh vegetables, salted egg and sweet pork. This version also included khamin khao ("white curcuma") and the slightly sour and bitter bai makok (leaves of the Spondias mombin)
Nam phrik num.jpg Nam phrik num น้ำพริกหนุ่ม North A paste of pounded roasted large green chillies, roasted shallots, roasted garlic, coriander leaves, lime juice and fish sauce; eaten with steamed and raw vegetables, khaep mu (crispy pork rind) and sticky rice.
Nam phrik ong.jpg Nam phrik ong น้ำพริกอ่อง North Resembling a thick Bolognese sauce, it is made with dried chillies, minced pork and tomato; eaten with steamed and raw vegetables, and sticky rice.
Nam phrik phao น้ำพริกเผา Chilli jam A sweet roasted chilli paste, often used as an ingredient in Tom yam or when frying meat or seafood, and also popular as a spicy "jam" on bread or toast.
Sriraja Panich red chilli sauce.jpg Sot Siracha ซอสศรีราชา Sriracha sauce It is a hot sauce made from sun-ripened chilli peppers, vinegar, garlic, sugar and salt. It is commonly known in Thailand as sot Siracha (sot is the Thai pronunciation of the English word "sauce"), but also as nam chim Siracha or nam phrik Siracha. The name is derived from the seaside town of Si Racha.
Tam khanun.jpg Tam khanun ตำขนุน North A spicy Northern Thai salad made with boiled green whole jackfruit which has been mashed with a mortar and pestle, and minced pork. It is normally eaten with sticky rice and (as seen on the Gambar) with khaep mu (pork cracklings).
Tam makhuea.JPG Tam makhuea ตำมะเขือ North Chopped and then pounded grilled long green eggplant (makhuea yao; Basa Thai: มะเขือยาว), grilled green chillies, raw garlic and salt put in a banana leaf package mixed together with hard-boiled egg. It's a speciality of Northern Thailand where it is traditionally eaten with sticky rice.

Miscellaneous[sunting | sunting sumber]

Gambar Jeneng ing Thailand Aksara Thailand Jeneng ing basa Inggris Region Katrangan
Mu ruam luak chim.JPG Mu ruam luak chim หมูรวมลวกจิ้ม This dish consist of several types of pork (intestines, liver, and other cuts) which have been shortly blanched in boiling water or stock and then served with fried garlic, spring onions and a spicy dipping sauce.
Pla sam thap.jpg Pla sam thap ปลาสามทัพ Fish prepared in 3 different ways: on the left of the Gambar is pla sam rot (deep-fried served with a tangy sweet chilli sauce), in the middle pla nueng manao (steamed fish with a raw garlic, lime and chilli sauce), and on the right pla thot krathiam (deep-fried fish with deep-fried garlic).

Savoury snacks and starters[sunting | sunting sumber]

Gambar Jeneng ing Thailand Aksara Thailand Jeneng ing basa Inggris Region Katrangan
Karipap Chiang Mai.jpg Karipap กะหรี่ปั๊บ Curry puff Deep-fried pastry shells usually containing a chicken meat and potato curry.
Khaep mu.jpg Khaep mu แคบหมู Crispy pork rind North Deep fried crispy pork rinds, often eaten with nam phrik num and other northern Thai dips
Khanom chip.jpg Khanom chip ขนมจีบ Siu mai The Thai version of the Chinese steamed dumplings called siu mai in Cantonese. The colour indicates the filling: the green dumplings contain a mix of minced pork and crab meat, the others have a filling of only minced pork.
Khao phan nga muan.jpg Khao phan nga muan ข้าวพันงาม้วน North Rolled khao phan with sesame seeds. Khao phan is a speciality from northern Laos which in Thailand is only found in Uttaradit province. Rice flour is mixed with water and let to ferment overnight. The resulting batter is then spread out thinly over a cloth stretched out over a steamer, covered with a hood and let to steam for a few minutes. Rolled up it is served with a chilli dip.
Khao phan phak.jpg Khao phan phak ข้าวพันผัก North Khao phan are thin, steamed rice sheets made from the fermented batter of rice flour mixed with water. Here served as a wrap for stir-fried vegetables.
Miang kam ready.JPG Miang kham เมี่ยงคำ Dried shrimp and other ingredients wrapped in cha phlu (Thai: ช้าพลู) leaves.
Miang pla.jpg Miang pla เมี่ยงปลา Similar to Miang kham, the main ingredient for this wrap is deep-fried fish.
Mu daet diao.jpg Mu daet diao หมูแดดเดียว Deep-fried strips of sun dried pork, here with sesame seeds. A spicy dipping sauce (very often Sriracha sauce) is almost always provided with this dish.
Nuea daet diao kraphao thot.jpg Nuea daet diao kraphao thot เนื้อแดดเดียวกะเพราทอด Deep-fried strips of sun dried beef and with crispy fried holy basil.
Chicken satay.jpg Sate สะเต๊ะ Satay Marinated beef, chicken or pork grilled on bamboo skewers and usually served with nam chim sate (peanut sauce).
Thanin market tod man pla.jpg Thot man pla ทอดมันปลา Fish cakes Deep fried patties of minced fish mixed with red curry paste, finely chopped yardlong beans (tua fak yao), and finely shredded kaffir lime leaves (bai makrut).
Thot man kung ทอดมันกุ้ง Crab cakes Deep fried patties of minced crab meat mixed with red curry paste, finely chopped yardlong beans (tua fak yao), and finely shredded kaffir lime leaves (bai makrut).
Thung thong kung sot.jpg Thung thong ถุงทอง Money bag Small, crispy, deep-fried pastry purses filled with a mixture of minced chicken or pork together with minced prawns, mushroom and water chestnut, and served with sweet plum sauce or Thai sweet chilli sauce[3]

Sweet snacks and desserts[sunting | sunting sumber]

Gambar Jeneng ing Thailand Aksara Thailand Jeneng ing basa Inggris Region Katrangan
Chao guay thai grass jelly.jpg Chaokuai เฉาก๊วย Grass jelly Grass jelly is made from a herb from the mint family. It is often served with only shaved ice and brown sugar.
Khanom bua loi ขนมบัวลอย Taro root mixed with flour into balls and served in coconut milk.
Khanom chan ขนมชั้น Multi-layers of pandan-flavoured sticky rice flour mixed with coconut milk
Khanom khrok.jpg Khanom khrok ขนมครก Small coconut hotcakes with different fillings. These are made on a special cast-iron pan with indentations. Two halves are eventually stuck to one another to form the finished mini-pancake.
Mo Geng.JPG Khanom mo kaeng ขนมหม้อแกง A sweet baked pudding containing coconut milk, eggs, palm sugar and flour, sprinkled with sweet fried onions.
Khanom tako pheuak70.jpg Khanom tako pheuak ขนมตะโก้เผือก Traditional sweets made with coconut milk, rice flour, sugar and boiled taro pieces in a banana leaf cone
Khanom tan ขนมตาล Palm flavoured mini cake with shredded coconut on top.
Khanom thuai talai ขนมถ้วยตะไล Steamed sweet coconut jelly and cream.
Khanom tom.JPG Khanom tom ขนมต้ม These sweets are made by boiling balls of dough made from glutinous rice powder, coconut cream, grated coconut, sugar and flavourings, and then covering them with more grated coconut.
CM khanom wun.jpg Khanom wun ขนมวุ้น These are desserts made with an agar gelatine. The colours represent different flavours.
Mango with glutinous rice.jpg Khao niao mamuang ข้าวเหนียวมะม่วง Mango with sticky rice Sticky rice cooked in sweetened thick coconut milk, served with slices of ripe mango.
Khao niao sangkhaya.JPG Khao niao sangkhaya ข้าวเหนียวสังขยา Sticky rice served with an egg and coconut custard (coconut jam).
Khao tom mat sai kluai 01.jpg Khao tom mat sai kluai ข้าวต้มมัดไส้กล้วย The dish is made by wrapping sweet banana and sticky rice inside a banana leaf and then steaming it. The banana takes on a pink colour after steaming.
Kraya sat กระยาสารท Wafers or chunks of rice candy with beans and sesame. Often prepared as an offering to the monks[4]
Lot chong nam kathi ลอดช่องน้ำกะทิ Pandan-flavoured rice flour noodles in sweetened coconut milk, similar to the Indonesian cendol.
Roti sai mai 2.jpg Roti sai mai โรตีสายไหม An extremely sweet kind of candy floss/cotton candy which is wrapped inside small, thin pancakes.
Ruam mit รวมมิตร A sweet snack/dessert with a mix of ingredients, such as chestnuts covered in flour, jackfruit, lotus root, tapioca, and lot chong, in sweetened coconut milk.
Sankya lapov.jpg Sangkhaya fak thong สังขยาฟักทอง Egg and coconut custard, similar to coconut jam from Malaysia, Indonesia and the Philippines, served with pumpkin.
Tako ตะโก้ Jasmine scented coconut pudding set in cups of fragrant pandan leaf.

Drinks[sunting | sunting sumber]

Gambar Jeneng ing Thailand Aksara Thailand Jeneng ing basa Inggris Region Katrangan
Cha yen ชาเย็น Thai iced tea It is made from strongly-brewed black tea ("red tea" in East Asia). Additional ingredients may include orange blossom water, star anise, crushed tamarind seed and sometimes other spices. The tea is sweetened with sugar and condensed milk and served chilled.
Krating Daeng กระทิงแดง Thai red bull An energy drink and the origin of Red Bull.
Lao khao เหล้าขาว Rice wodka A distilled alcohol made from glutinous rice, it is often a home-made moonshine.
Lao Mae Khong เหล้าแม่โขง Mekhong whiskey Closer to a rum, it is distilled from sugarcane and rice.
Nam phan.jpg Nam phan น้ำพันช์ Thai punch Resembling a slush puppie laced with alcohol, this drink is popular with students. Nam means liquid or water, phan is derived from the English word "punch": a beverage based on fruit and often containing alcohol.
Oliang โอเลี้ยง Iced black coffee A sweet Thai black ice coffee. The name is of Teochew origin where "o" means black, and "liang" means cold.
Saeng som แสงโสม Sang Som A Thai rum which has been distilled since 1977.
Satho สาโท Thai rice wine A traditional rice wine from the Isan region.

Deleng uga[sunting | sunting sumber]

Rujukan[sunting | sunting sumber]

  • Bhumichitr, Vatcharin. The Essential Thai Cookbook, 192 pages, New York: Clarkson N. Potter Inc., 1994

Pranala jaba[sunting | sunting sumber]

Cithakan:Thai cuisine