Thai Food Dictionary - Sirinya's Thailand
136
Thai Food Dictionary This is a dictionary of selected Thai food containing starters, individual and shared dishes, savoury and sweet snacks, desserts and drinks. Individual dishes Rice dishes Thai name Thai script English name Image Region Description Chok โจก Rice congee Of Chinese origin, it is a rice congee with minced chicken or pork. Mixing an egg in with the congee is optional.
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Transcript of Thai Food Dictionary - Sirinya's Thailand
Thai Food DictionaryThis is a dictionary of selected Thai food containingstarters, individual and shared dishes, savoury and sweetsnacks, desserts and drinks.
Individual dishes
Rice dishesThainame
Thaiscript
Englishname
Image Region Description
Chok โจกRicecongee
Of Chineseorigin, it isa rice congeewith mincedchicken orpork. Mixingan egg inwith thecongee isoptional.
Thainame
Thaiscript
Englishname
Image Region Description
Khao kanchin
ขาวกนจน
North
A dish of theTai Yai (Shanpeople) ofBurma andnorthern
Thailand, itis rice thatis mixed withpork bloodand steamedinside a
banana leaf.Khao kan chinis served
withcucumber,onions andfried, dried
chillies.[1]
Thainame
Thaiscript
Englishname
Image Region Description
Khao khamu
ขาวขาหม
Steamed riceis servedwith sliced
pig’strotterswhich has
been simmeredin soy sauceand five
spice powder.It is alwaysserved with asweet spicydipping
sauce, freshbird’s eyechillies andcloves of
garlic on theside. Boiledegg and aclear brothon the sideare optional.
Thainame
Thaiscript
Englishname
Image Region Description
Khaokhaichiao
ขาวไขเจยว
Omelet onrice
A quick snackor breakfast,
it is anomelet withwhite rice,often eatenwith chillisauce and
cucumber. Thevariant shownin the imageis khao khai
chiaosongkhrueang(Thai: ขาวไขเจยว
ทรงเครอง)where theomelet is
topped with aminced porkand vegetablestir-fry.
Khaokhlukkapi
ขาวคลกกะ
ป
Friedrice withshrimppaste
Rice is friedwith shrimppaste andserved withsweet pork,sour mango,fried shrimp,chillies andshallots.
Thainame
Thaiscript
Englishname
Image Region Description
Khao mokkai
ขาวหมกไก
Thaichickenbiryani
The Thaiversion of a“chicken
biryani”. Thename
literallymeans “ricecoveredchicken”.This Thai-Muslim dishis made bycooking ricetogether withthe chicken
curry.
Khao moknuea
ขาวหมกเนอ
The Thaiversion of a
“beefbiryani”.
Khao mankai
ขาวมนไก
Chickenrice
Rice steamedwith garlicserved with
slicedchicken,
chicken brothand a spicydippingsauce.
Thainame
Thaiscript
Englishname
Image Region Description
Khao mukrop
ขาวหมกรอ
บ
Rice andcrispy porkthat isoften, as
here in thisimage, servedwith boiledegg and abowl of
broth. Thesauce thatalways comeswith khao mukrop is here
servedseparately inthe bowl atthe top ofthe image.
Thainame
Thaiscript
Englishname
Image Region Description
Khao mukrop mudaeng
ขาวหมกรอบ
หมแดง
Slices of mukrop (crispypork) and mudaeng (redroast pork)served onrice, and
often coveredwith a stickysoya and/oroyster-saucebased sauce.Very often, aclear soup,boiled egg,cucumber, andspring onionis served onthe side.Sliced
chillies inChinese blackvinegar anddark soysauce are
provided as acondiment forthis dish.
Thainame
Thaiscript
Englishname
Image Region Description
Khao napet
ขาวหนาเปด
Red roastduck onrice
Boiled ricewith roast
duck and duckbroth on theside. It isserved with
slicedchillies insoy sauce asa condiment.
Khaoniao
ขาวเหนยว
Glutinousor sticky
rice
Khao niao istraditionallyeaten usingonly the
right hand.It is thestaple foodof Northern
andNortheastern
Thais.
Khaonuea op
ขาวเนออบ
Rice withslices ofbaked beef,served with aspicy chilli
dip.
Thainame
Thaiscript
Englishname
Image Region Description
Khaophat
ขาวผดThaifriedrice
Fried rice inThailand canbe made withdifferent
ingredients.Customarilyserved withfresh lime,cucumber,
spring onionsand nam pla
phrik(chillies infish sauce).
Khaophat
amerikan
ขาวผดอเมรกน
Americanfriedrice
Americanfried rice isrice friedwith onion,tomato,
raisins andflavoured
with ketchup.It is oftengarnishedwith somesausage,
fried chickenand egg.
Khaophatkaengkhiaowan
ขาวผดแกงเขยวหวาน
Rice friedwith green
curry.
Thainame
Thaiscript
Englishname
Image Region Description
Khaophat
kaphraomu
ขาวผดกะเพราหม
Basilfried
rice withpork
Rice friedwith acertain
variety ofThai basil
calledkaphrao(Ocimum
tenuiflorum),sliced porkand chillies.
Khaophat nam
liap
ขาวผด
หนาเลยบ
Rice friedwith namliap, the
fruit of theCanarium
album, alsoknown as“Chineseolives”.
Thainame
Thaiscript
Englishname
Image Region Description
Khaophat namphriklongruea
ขาวผด
นาพรกลงเรอ
Central
Rice friedwith Namphrik longruea (lit.
“boat journeychilli
paste”) andpieces ofkhai khem(salted
duck’s eggs).Fried,
sliced, sweetChinesesausage
called kunchiang (Thai:กนเชยง)are also
served herewith somesliced
cucumber onthe side.
Thainame
Thaiscript
Englishname
Image Region Description
Khaophat namphriknarok
ขาวผด
นาพรกนรก
The nameliterallymeans “ricefried withchilli pastefrom hell”.The rice isfried withnam phrik
narok, a veryspicy chillipaste madewith friedcatfish,
grilled onionand garlic,grilled(dried)chillies,sugar, fishsauce and
shrimp paste.Here it isserved withmu yang(grilled
pork) and namchim chaeo, aspicy dipping
sauce.
Thainame
Thaiscript
Englishname
Image Region Description
Khao tom ขาวตมThai rice
soup
Boiled ricein a light
broth,usually withminced pork,chicken orfish. It isoften eaten
forbreakfast.
Khao tomkui
ขาวตมกย
Plainricecongee
Plain rice iscooked to aporridge andeaten as the
stapletogether witha variety ofside dishes.
Noodle dishes
Thai nameThaiscript
Englishname
Image Region Description
Thai nameThaiscript
Englishname
Image Region Description
Bamihaeng pet
บะหมแหงเปด
Eggnoodlesserved
“dry” withduck
Egg noodlesserved “dry”with slices ofbraised duck,and often, asshown on the
image, togetherwith “bloodtofu”. The
broth is servedon the side. Itis originally aChinese dish.
Bami mudaeng
บะหมหมแดง
Egg noodlesoup withred roast
pork
Originally aChinese dish,it is nowcommon in
Thailand. Oftenserved withchillies invinegar, anddried chilliflakes. Theversion shownin the photoalso containskiao kung
(Thai: เกยวกง; prawnwontons).
Thai nameThaiscript
Englishname
Image Region Description
Khanomchinkaeng
khiao wankai
ขนมจนแกงเขยวหวานไก
This noodledish consists
of greenchicken curryserved overkhanom chin,
fresh Thai ricenoodles. It is
usuallyaccompanied bya selection ofraw vegetablesand herbs onthe side. Thechicken meatused in thisparticularversion is
chicken feet.
Khanomchin namngiao
ขนมจนนาเงยว
North
A speciality ofNorthern
Thailand, it isThai fermentedrice noodlesserved with
pork or chickenblood tofu in asauce made withpork broth andtomato, crushed
fried drychillies, porkblood, dry
fermented soybean, and dried
red kapokflowers.
Thai nameThaiscript
Englishname
Image Region Description
Khanomchinnamya
ขนมจนนายา
Central
Thai ricenoodles servedwith a fishbased sauce
called nam ya.
Khanomchin sao
nam
ขนมจนซาวนา
Central
Cold ricenoodles servedas a salad withthick coconutmilk, finely
choppedpineapple,sliced raw
garlic and Thaichillies,
pounded driedprawns,shredded
ginger, limejuice, fishsauce andsugar.
Khao soi ขาวซอยNorthernThai currynoodles
North
Boiled as wellas crispy friedegg noodles(bami) areserved in a
curry soup. Theversion withchicken is
called khao soikai, with beefit is calledkhao soi nuea.
Thai nameThaiscript
Englishname
Image Region Description
Khao soiMae Sai
ขาวซอยแมสาย
North
Khao soi MaeSai is the namein Chiang Maiof a certaintype of khaosoi that is
more common inChiang Raiprovince, inthe area alongthe border withBurma and Laos(Mae Sai is aborder town inChiang Rai
province). Itis a spicy
soup-like dish,similar to thebroth used inkhanom chin nam
ngiao,containing
soft, wide ricenoodles, porkribs, congealedpork blood andminced pork.Tomatoes andfermented soybean give itits specifictaste. Slicedraw cabbage andbean sproutsare served onthe side.
Thai nameThaiscript
Englishname
Image Region Description
Khao soinam na
ขาวซอยนาหนา
North
Somewhatsimilar to khaosoi Mae Sai,this variantfrom the
eastern part ofChiang RaiProvince is
made with widerice noodles ina clear porkbroth. A
spoonful of namphrik ong (a
sauce made fromminced pork,
tomato,fermented soybean or shrimppaste, and
dried chillies)is heaped ontop of the
noodles (nam naliterally means“with sauce on
top”).
Thai nameThaiscript
Englishname
Image Region Description
Kuaichap กวยจบ
Originally aTeochew Chinesedish (Chinese:粿汁), it is asoup of porkbroth with
rolled up ricenoodle sheets(resulting inrolls about thesize of Italianpenne), porkintestines,“blood tofu”,and boiled egg.
Kuai-tiaonam
กวยเตยวนา
Wide ricenoodlesoup
A soup of widerice noodles,often withminced pork,pork balls orfish balls.
Kuai-tiaonueapueay
กวยเตยวเนอเปอย
A beef noodlesoup with
slices of verytender beef(nuea pueay).
Kuai-tiaophat khi
mao
กวยเตยวผดข
เมา
Drunkennoodles
Spicy friedwide ricenoodles.
Kuai-tiaorat na
กวยเตยวราดหนา
Wide ricenoodles in
gravyCentral
Fried wide ricenoodles withbeef, pork,chicken orseafood in athickenedgravy.
Thai nameThaiscript
Englishname
Image Region Description
Kuai-tiaoruea
กวยเตยวเรอ
Boatnoodles
Central
Rice noodleswith beef orpork (andsometimesoffal) in abrown broth
which containscinnamon, star
anise andsometimes
blood. It isspicy and sour.
Mi krop หมกรอบ
Thaicrispyfriednoodles
Deep fried ricevermicelli witha sweet andsour sauce.
Thai nameThaiscript
Englishname
Image Region Description
Phat Mama ผดมามา
Mama (Thai: มามา) is themost popularbrand of
instant noodlesin Thailand andthe brand nameis commonlyused, insteadof the genericbami kuengsamret rup
(Thai: บะหมกงสาเรจรป), todesignateinstant
noodles. Theparticular
version in theimage has beenstir-fried“drunken
noodle“-style.
Phat si-io
ผดซอว
Noodlesstir-friedwith soysauce
Usually widerice noodlesfried withchicken or
pork, and soysauce. Checkout the recipe
here.
Thai nameThaiscript
Englishname
Image Region Description
Phat thai ผดไทยNoodlespad Thai
Stir friedmedium sizerice noodles(sen lek) withfish sauce,sugar, limejuice or
tamarind pulp,ground peanuts,
egg, beansprouts, andChinese chives(kuichai),
combined withpork, chicken,seafood, or
tofu. Check therecipe out
here.
Phat wunsen
ผดวนเสน
Stir-friedglassnoodles
Glass noodlesare stir-friedwith egg and
vegetables, anda variety ofingredientssuch as meat,seafood, or
with vegetarianalternatives.
Thai nameThaiscript
Englishname
Image Region Description
Sapakettiphat khi
mao
สปาเกตตผดขเมา
A Thai fusiondish where thename literallymeans spaghettifried “shit-
drunk” (khi mao= extremelydrunk). An
explanation isthat any dishfried this wayis easy tomake, spicy,and useswhatever
ingredients areavailable atthat time;
great after anight out
drinking whenstill hungry.
Thai nameThaiscript
Englishname
Image Region Description
Tom yamboran
ตมยาโบราณ
Central
Tom yam boranis noodlesserved in athick spicysour sauce orbroth, withcrushed driedchillies,
chopped peanutsand blanched
vegetables suchas bean
sprouts. Thisversion is bami
mu tom yamboran: with eggnoodles and
pork.
Yen tafo เยนตาโฟ
The Thaiversion of theChinese noodledish Yong TauFoo is slightlysweet, sour,salty andspicy.
Miscellaneous
Thainame
Thaiscript
Englishname
Image Region Description
Chimchum
จมจม
A Thai style hotpot served in anearthenware pot
where theingredients(meats,
vegetables,mushrooms,
noodles) arecooked in a
clear herb brothof lemongrass,galangal andkaffir limeleaves.
Additionally,the broth cancontain otherherbs such askaphrao (Thaiholy basil),spices such aschillies, or inaddition be
partially meatbased, using,for instance,
pork ribs as oneof the base
ingredients. Itis served withone or more namchim (dipping
sauces).
Thainame
Thaiscript
Englishname
Image Region Description
Kaolaoเกาเหลา
A soup ofChinese origin,
usuallycontaining
offal, oftenpork liver and
intestines, alsoboiled eggs, andother meats suchas crispy pork.Alternatively,at regularnoodle soup
shops, it canalso be as aregular Thai-Chinese noodlesoup but thenserved withoutany noodles.
Thainame
Thaiscript
Englishname
Image Region Description
Mukratha
หมกระทะ
Mu kratharesembles a
combination of aKorean barbecueand a Chinesehot pot. Meat(most often
pork) is grilledin the centrewhile the
vegetables andother
ingredients,such as fishballs, cook inthe soup. It isserved with avariety of namchim (Thai
dipping sauces).
Thainame
Thaiscript
Englishname
Image Region Description
Namphrikkapikapplathu
thot[2]
นาพรกกะปกบปลาททอด
Fried pla thuserved with namphrik kapi, a
pungent dip mademainly from
shrimp paste andchillies, andraw, steamedand/or friedvegetables
(often pieces ofcha-om omelet).It is eaten with
khanom chin(Thai ricenoodles) or
steamed rice.Although thename of thisdish is often
shortened to namphrik pla thu,this actuallyrefers to a
certain type ofchilli paste inwhich pla thu is
used as aningredient.
Thainame
Thaiscript
Englishname
Image Region Description
Pathongko
ปาทองโก
The Thai versionof the Chinesecrullers calledyoutiao, theytend to be
smaller than theChinese
original. Mostoften eaten with
sweetenedcondensed milkor with Thaicoconut jam,
they can also beserved with
chok, Thai rice
congee.[3]
Suki สกThaisuki
A Thai variantof the Chinesehot pot, it ismainly eaten asa meal on its
own.
Shared dishes
Curries
Thainame
Thaiscript
Englishname
Image Region Description
Chin humจ
นฮมNorth
It is a slowlystewed meatcurry fromnorthern
Thailand. Thisparticular
version is made
with beef.[4]
Chuchipla
kaphong
ฉฉปลากะพง
CentralA semi-dry redcurry with
fried Snapper.
Chuchipla thu
sot
ฉฉปลาทสด
South
A semi-drycurry made withfresh (i.e.unsteamed andunsalted) pla
thu(Rastrelligerbrachysoma).
The version inthe image was
made at asouthern Thairestaurant.
Thainame
Thaiscript
Englishname
Image Region Description
Kaengcha-om
แกงชะอม
North
A northern Thaicurry with cha-om (the youngleaves of the
Acacia pennata)and dried
fish.[5] Thisparticularversion also
contained a mixof differenttypes ofmushroom.
Kaengfak sai
kai
แกงฟก
ใสไกNorth
A northern Thaicurry made withwinter melon
and chicken. Itis also knownunder the name
kaeng fak
khio.[6]
Thainame
Thaiscript
Englishname
Image Region Description
Kaengdok
salae
แกงดอกสะแล
North
A northern Thaicurry that ismade from the
unopened flowerbuds of the
shrubBroussonetiakurzii (J. D.
Hooker) Corner.These flowerbuds are onlyavailable innorthern
Thailand frommid-Februaryuntil late
March.
Kaenghangle
แกงฮงเล
North
A Burmeseinfluenced
curry of stewedmeat (usually
pork), peanuts,dried chilliesand tamarindjuice but
without coconutmilk. Thin
strips of freshginger are
added in beforeserving.
Thainame
Thaiscript
Englishname
Image Region Description
Kaenghet
แกงเหด
North
A northern Thaicurry made with
pork and avariety ofmushrooms.
Kaeng ho แกงโฮะ North
A Northern Thaidish where oneor more typesof curry arerefried withglass noodles
and otheringredients
such as kaffirlime leaves,
lemongrass andbamboo shoots.At least one ofthe curriesused in thisrecipe should
be the NorthernThai pork currycalled kaeng
hangle.
Thainame
Thaiscript
Englishname
Image Region Description
Kaengkari
แกงกะหร
Yellowcurry
It is a Thai-Muslim dish
which is mostlyknown in theWest as “Thaiyellow curry”.It is of Indianorigin and is
often made withchicken andpotatoes. Itcan also be
made with othermeats or
seafood. Clickhere forrecipe.
Kaengkhae
แกงแค North
A spicy curryof herbs,
vegetables,cha-om leaves(a kind of
acacia tree),and meat
(chicken, waterbuffalo, porkor frog). Itdoes not
contain anycoconut milk.
Thainame
Thaiscript
Englishname
Image Region Description
Kaengkhanun
แกงขนน
North
A northern Thaicurry made withboiled wholejackfruit,
pork, tomatoesand chopped
chakhan (Piperinterruptum;
“pepper
vine”).[7]
Kaengkhiaowan
แกงเขยวหวาน
Greencurry
Central
A coconut currymade with freshgreen chilliesand flavoured
with Thaibasil, usuallywith chicken(kaeng khiaowan kai) orfish balls(kaeng khiaowan luk chin
pla). Check outthe recipe
here.
Thainame
Thaiscript
Englishname
Image Region Description
Kaengkhilek
แกงขเหลก
This creamycurry has asits main
ingredient theleaves and
flower buds ofthe Senna
siamea tree(khilek in
Thai).
Kaengkhua
แกงคว
Central
A type of Thaicurry whichuses a larger
amount ofturmeric in thepaste than isusually the
norm. A popularpreparation iswith prawns andpineapple. This
particularversion iscalled kaengkhua het fang(Thai: แกง
ควเหดฟาง):with strawmushrooms.
Thainame
Thaiscript
Englishname
Image Region Description
Kaengkhua mu
baichamuang
แกงควหมใบชะมวง
Central
A thick centralThai curry withpork and theleaves of
chamuang orGarcinia cowa,a tree related
to themangosteen.
Kaengkradang
แกงกระดาง
North
A pork curryaspic (jelly)from northernThailand whichis eaten cold.
Thainame
Thaiscript
Englishname
Image Region Description
Kaenglueang
แกงเหลอง
South
A sour spicycurry that doesnot containcoconut milkand is yellowin colour dueto the use of
turmeric, oftenwith fish andvegetables,
such as bambooshoots as in
the version inthe photo. In
southernThailand it iscalled kaeng
som but due toit being
different fromthe central
Thai kaeng som,it is calledkaeng lueang(“yellowcurry”)
elsewhere. Itshould not beconfused withwhat is knownas “yellow
curry” outsideof Thailand.
Thainame
Thaiscript
Englishname
Image Region Description
Kaengmatsaman
แกงมสมน
Massamancurry
South
A thick, Indianstyle currycontaining
coconut milk,usually of
stewed beef or,as in the
image, chicken.This currycontains
roasted driedspices that arerarely found in
other Thaicurries. Click
here forrecipe.
Kaeng omแกงออม
North
A spicy Lanna“curry” withmeat and
several kindsof vegetables,and without anycoconut milk.The versionshown in thephoto is with
chicken.
Thainame
Thaiscript
Englishname
Image Region Description
Kaeng pa แกงปาJunglecurry
North
Traditionallymade with wildboar, most
often pork orchicken is usednowadays. Thiscurry, as mostcurries fromnorthern
Thailand, doesnot containcoconut milk.
Kaengphak
bung saipla
แกงผกบง
ใสปลา
North
A northern Thaicurry made with“morning glory”and fish. Thisparticularversion usescatfish.
Thainame
Thaiscript
Englishname
Image Region Description
Kaengphak kat
chokraduk
mu
แกงผกกาด
จอกระดกหม
North
A somewhatspicy
soup/curry(kaeng) madewith cabbage
(phak kat cho,a variety ofBrassica rapachinensis) and
pork ribs(kraduk mu). Asis usual withNorthern Thai“curries”, it
does notcontain anycoconut milk.
Kaengphaklueat
แกงผก
เลอดNorth
A northern Thaicurry made withthe leaves of
the Ficusvirens. This
version is withpork.
Thainame
Thaiscript
Englishname
Image Region Description
Kaengphak
siangda
แกงผกเซยงดา
North
A northern Thaicurry made withthe leaves of
the vineGymnema
inodorum anddried fish. Inthis particular
version,snakehead fish
is used.[8]
Kaengphak wan
pa
แกงผกหวานปา
North
A Northern Thaicurry made withthe leaves of
the woody plantMelientha
suavis Pierre,glass noodles
and dried
fish.[9]
Kaengphanaeng
แกงพะแนง
Phanaengcurry
Central
A so-calleddry, Indianinfluenced
coconut currywith beef
(phanaeng nuea,Thai: พะแนง
เนอ),chicken, pork
or seafood suchas soft shellcrab. Clickhere forrecipe.
Thainame
Thaiscript
Englishname
Image Region Description
Kaengphet
แกงเผด
Redcurry
Central
A spicy redcurry made withdried chillies,
containingcoconut milk.It can be madewith differentmeats, seafoodor tofu, incombinationwith (several
types of)eggplant(s) andsometimes othervegetables.Fresh green
peppercorns andThai basil areoften added toenhance theflavour.
Kaengphet pet
yang
แกงเผดเปดยาง
Redcurrywithroastduck
Central
Red curry withroast duck is
thequintessentialmix of the Thai(red curry) andChinese (redroast duck)
cuisines. Thisdish often alsocontains grapes
and/orpineapple.
Thainame
Thaiscript
Englishname
Image Region Description
Kaengpli
แกงปล North
A northern Thaicurry made withchopped bananaflower and
pork.
Kaengsom
แกงสม Central
A hot and sourThai curry/soup
made withtamarind pasteand fish (often
pla chon[“Snakehead
fish“]). Kaengsom cha-om thot(Thai: แกงสมชะอมทอด) is aversion of thedish which
features deep-fried cha-om
(Acacia leaves)as one of itsingredients.
Thainame
Thaiscript
Englishname
Image Region Description
Kaengtai pla
แกงไตปลา
South
A thick, spicyvegetable curry
made withturmeric, a
sauce made fromfish innards
(tai pla), andshrimp paste,containing
roasted fish,bamboo shootsand eggplant.
Thainame
Thaiscript
Englishname
Image Region Description
Kaengthae pho
แกงเทโพ
Central
One of thedishes
mentioned inKing Rama II’spoem on Thai
dishes, it is acentral Thai
curryoriginally madewith the fattybelly part ofthe Pangasius
Larnaudii (thaepho; sharkcatfish) but
now more oftenbelly pork isused as is thecase with theversion shownin the photo.The other mainingredient inthis curry isphak bung Chin(Chinese water
spinach).
Thainame
Thaiscript
Englishname
Image Region Description
Kaengtun
แกงตน
A northern Thaicurry made withthe stalks ofthe Colocasiagigantea and(cat)fish.Colocasia
gigantea iscalled tun
(Thai: ตน) inthe northernThai language
and khun (Thai:คน) in
standard Thai.
Kaengyot
maphraoon saikai
แกงยอด
มะพราวออนใสไก
North
A northern Thaicurry made with“coconut heart”
and chicken.[10]
The taste of“coconut heart”is similar tobamboo shoots
but muchsweeter.
Kaengyuak
แกงหยวก
North
A northern Thaicurry made withthe tender coreof the trunk of
the banana
plant.[11]
Thainame
Thaiscript
Englishname
Image Region Description
Khuakling
ควกลง
South
A very spicy,dry fried curry
made withchopped meat
(usually beef,chicken, pork
or lamb) servedwith a largeamount of
shredded freshkaffir lime
leaves.
Khuakraduk
mu
ควกระดกหม
South
A very spicyand, for Thaistandards,“dry” curry
with pork ribs.It is a
Southern Thaispeciality.
Yam chinkai
ยาจนไก
North
A curry dishfrom Northern
Thailandcontainingchicken. The
version in theimage also
contains slicedbanana
flower.[12]
Soups
Thainame
Thaiscript
Englishname
Image Region Description
Kai tunya chin
ไกตนยาจน
The name literally translatesto “chicken stewed with Chinese
medicine”. It containsmedicinal herbs, one of them
the dried fruit of thewolfberry, a.k.a. goji berries(Thai: เกาก; kaoki). Thedish is of Chinese origin.
Nam sup นาซป
This is a clear broth, usuallyserved together with khao mankai (chicken rice), khao mok(Thai biryani), khao kha mu(pork trotter simmered in soysauce served with rice), khaona pet (red roast duck on
rice), or khao mu daeng (redroast pork on rice). The brothcan be made from chicken and/or
pork, or it can be whollyvegetarian. The version servedwith duck is usually made from
duck bones. It will oftencontain sliced hua chai thao
(daikon; also known as phak kathua in Thai) and hua chai pokhem (a Chinese ingredient of
dried and salted choppedturnip). Garlic, ginger, and
pepper are often used asadditional ingredients. It is
most often garnished with freshcoriander leaves and/or spring
onion.
Tomchuet
ตมจดแกงจด
Clearvegetable
soup
A light vegetable, chicken orpork broth with vegetables andcelery, to which minced pork,soft tofu, seaweed, glassnoodles and mushroom can beadded. This soup can also becalled Kaeng chuet (Thai:
แกงจดวนเสน).
Thainame
Thaiscript
Englishname
Image Region Description
Tom khakai
ตมขาไก
Coconutsoup withchicken
Central
A mild to spicy soup withcoconut milk, galangal (kha)and chicken. Mushrooms can be
added to the chicken orsubstitute it. Check out the
recipe here.
Tomkhlong
ตมโคลง
It is a spicy and sour soupsomewhat similar to Tom yam.The sourness however does notderive from lime juice butthrough the use of tamarind
juice. The version in the imagecontains fried smoked fish,
tomato and mushrooms.
Tommara
ตมมะระ
Bittermelonsoup
A clear soup made with bittermelon (also known as bitter
gourd; Momordica charantia) ofChinese origin. It is oftenstuffed with minced pork orwith minced pork mixed with
glass noodles as on this image.The full name of the latter
version would then be tom marayat sai mu sap wunsen.
Tomphakkat
dong mu
ตมผกกาดดองหม
A soup of boiled pickledChinese cabbage and pork ribs.This dish is Chinese in origin.
Tomsaep
ตมแซบ
Hot andsour Isan
soupNortheast
A spicy soup made with stewedmeat (usually pork, chicken orbeef), roasted fresh herbs andspices, ground roasted rice,and generous amounts of limejuice and fresh herbs just
before serving.
Thainame
Thaiscript
Englishname
Image Region Description
Tom somkraduk
mu
ตมสมกระดกหม
Tom som translates to “soursoup”. This particular versionis a basic one with only pork
ribs (kraduk mu) and it derivesits sourness from lime juice.
Other types of tom som can alsouse tamarind for acidity, or acombination of both lime andtamarind, and can be made froma multitude of ingredients:meats as well as seafood, and
vegetables.
Tom yam ตมยาTom yumsoup
Central
A hot and sour broth made fromlemon grass, galangal, kaffir
lime leaves, dried chillies andlime juice, usually with prawns(Tom yam kung) or chicken (Tomyam kai). Click here for Tom
Yum Gung recipe and here is howto prepare Tom Yum with beef.
Tomyueaphai
ตมเยอไผ
It is a clear broth with,amongst other ingredients, yueaphai (“bamboo fungus”; Phallus
indusiatus)
SaladsThainame
Thai scriptEnglishname
Image Region Description
Koi pla กอยปลา Northeast
Minced or finelychopped raw fishin spicy salad
dressing. It is apopular raw fishdish in Isan and acommon source ofinfection withOpisthorchisviverrini
(Southeast Asianliver fluke).
Thainame
Thai scriptEnglishname
Image Region Description
LapIsan
ลาบอสาน Larb Northeast
Northeastern stylelap is a spicy and
sour salad ofminced raw orcooked meat(mainly pork,
chicken or duck),shallots oronions, lime
juice, fish sauce,chillies, groundroasted rice and
mint.
LapLanna
ลาบลานนา North
Northern Thai lapis completely
different from lapfrom northeasternThailand. NorthernThai lap is madeby mixing raw orcooked minced meat
(mainly pork,beef, chicken orfish) with an
elaborate mix ofdry spices andherbs. The
northern Thai lapdoes not containlime juice or fishsauce. The versionin the image islap khua, meaningthat the meat has
been fried.
Thainame
Thai scriptEnglishname
Image Region Description
Lapnueadip
ลาบเนอดบ
North
A northern Thailap-style salad ofsliced raw beef(the version inthe image alsoshows slices ofraw beef tripe)and ground, dried
spices.
Mu namtok
หมนาตก Northeast
A very spicy saladmade with pork
(mu) and somewhatidentical to lap,except that themeat is cut intothin strips rather
than minced.
Naemkhluk
แหนมคลก
Naem sausage (porkfermented with
sticky rice)[13]
is mixed withboiled rice andthen deep-fried.The salad is madeby crumbling thedeep-fried ballsand mixing in
sliced shallots,dried chillies,fish sauce and
lime juice. It isserved with rawvegetables and
herbs.
Thainame
Thai scriptEnglishname
Image Region Description
Nueayang
nam tok
เนอยางนาตก
Northeast
With a similar“dressing” as
larb, this dish ismade with slicedgrilled beef. “Nam
tok” means“waterfall” inThai and it isthought that themeat juices shouldrun out from the
meat like awaterfall.
Phlakung
พลากง
A spicy salad ofprawns, slicedlemongrass,
culantro and/orother herbs, andshallots, with adressing of limejuice, sweet
chilli paste (Namphrik phao –
optional), fishsauce, pounded
garlic and bird’seye chili. Theversion shown inthe image alsocontained minced
pork.
Thainame
Thai scriptEnglishname
Image Region Description
Phla mu พลาหม
A spicy salad ofsliced grilledpork, sliced
lemongrass, mint,culantro
(optional) andshallots, with adressing of limejuice, sweet
chilli paste (Namphrik phao –
optional), fishsauce, pounded
garlic and bird’seye chili.
Phlanuea
makhueaon
พลาเนอมะเขอออน
A Thai salad madewith medium rarebeef and Thai
aubergines. Thesliced, raweggplants are
mixed in with thewarm beef tosoften them
(makhuea on means“soft aubergine”).This particularversion of thesalad was servedwith a nam tok-style dressing.
Thainame
Thai scriptEnglishname
Image Region Description
Sa nueasadung
สาเนอสะดง
North
A northern Thaispeciality, madewith medium rare,
thinly slicedbeef. Other
ingredients forthis dish are theelaborate phriklap Lanna spices-and-chilli mix,onions, some
broth, and freshherbs such askraphao (holybasil) or phakphai (Vietnamese
coriander)although this
particular versionwas made using
saranae(spearmint). Thisparticular versionalso contained nam
phia, thepartially digestedcontents from thefirst of the four
stomachs ofcattle, for added
flavour.[14]
Som tamkhaikhem
สมตาไขเคม
A variation of thestandard papayasom tam withsalted eggs.
Thainame
Thai scriptEnglishname
Image Region Description
Som tampla ra
สมตาปลารา
Northeast
Regarded as theoriginal som tam,this version of
green papaya saladcontains pla ra (asauce of fermentedfish), and veryoften also brinedrice paddy crabs,and makok (thefruit of the
Spondias mombin)besides the usualingredients forsom tam. It does
not howevercontain peanuts.It is also knownas som tam Lao or,for short, as justtam Lao after theLao people of Laosand of the Isan
region ofThailand.
Som tampu
สมตาปGreen papaya saladwith brined ricepaddy crabs.
Som tamThai
สมตาไทยThaipapayasalad
Central
Som tam Thai withpeanuts, driedshrimp and palmsugar, is thecentral Thai
variant of greenpapaya salad.Click here for
recipe.
Thainame
Thai scriptEnglishname
Image Region Description
Tamkhanun
ตาขนน North
A spicy NorthernThai salad madewith boiled greenwhole jackfruitwhich has beenmashed with a
mortar and pestle,and minced pork.It is normally
eaten with stickyrice and (as seenon the image) withkhaep mu (porkcracklings).
Tammakhuea
ตามะเขอ North
Chopped and thenpounded grilled
long greeneggplant (makhueayao; Thai: มะเขอ
ยาว), grilledgreen chillies,raw garlic andsalt put in abanana leafpackage mixedtogether with
hard-boiled egg.It’s a speciality
of NorthernThailand where itis traditionallyeaten with sticky
rice.
Thainame
Thai scriptEnglishname
Image Region Description
Tammamuang
ตามะมวง
A som tam stylesalad with tangyunripe mango “auJulienne” as itsmain ingredient.The version in theimage contains plahaeng thot, deep-fried sun-dried
anchovies.
Tammaphraoon senmi krop
ตามะพราวออนเสนหมกรอบ
A som tam stylesalad made withthe meat of a
young coconut andserved with crispydeep-fried thinChinese rice
noodles.
Tam muyo
ตาหมยอ
A spicy Thai saladmade with mu yo, aThai pork sausagewhich is often
also described inThailand as“Vietnamesesausage”. Thedressing is
somewhat similarto that of som
tam.
Thainame
Thai scriptEnglishname
Image Region Description
Tamphonlamairuam
ตาผลไมรวม
The fruits used inthis particularsalad show thefusion aspect ofThai cuisine, asit incorporates“modern” (for
Thais) fruit suchas apples andgrapes besides
traditional fruitsuch as pineappleand guava. Thedressing is madewith pounded
garlic, sugar,chillies, dried
shrimp, lime juiceand fish sauce,and is similar tothat of som tam.
Tamsom-onam pu
ตาสมโอนาป
North
It is a spicypomelo salad whichuses crab extractas a flavouring.This black sauceis achieved bypounding pu na(“ricefield
crabs”,Somanniathelphusa)
to a pulp,straining the
juices which arethen boiled andreduced until thesauce becomes asthick as molasses.
Thainame
Thai scriptEnglishname
Image Region Description
Yam ยา Thai salad
A general name formany types of sourThai salads. Themain ingredientcan be vegetable,
fruit, meat,seafood and evennoodles, which canbe raw, cooked,grilled, fried ordeep-fried. Thebasic recipe forthe dressing
consists of slicedshallots or onion,fish sauce, limejuice, sugar,bird’s eye
chillies, tomatoand Chinese celery
(khuen chai).
Yam baicha
ยาใบชาA spicy Thai saladmade with young,fresh tea leaves.
Yam humu
ยาหหม
Made with thinlysliced, boiledpig’s ears, theversion in theimage also
contained freshmint, lime juice,shallots, lemongrass, fish sauce
and sugar.
Thainame
Thai scriptEnglishname
Image Region Description
Yamhuaplithot
ยาหวปลทอด
A spicy Thai“yam”-style saladwith deep-friedslices of bananablossom as itsmain ingredient.
Yam hoikhraeng
ยาหอยแครง
A spicy Thai saladmade with blood
cockles.
Yamkhaidao
ยาไขดาวA spicy Thai saladmade with friedegg (khai dao).
Yamkhaminkhaokung
ยาขมนขาวกง
A spicy Thai saladmade with finely
sliced (auJulienne) “whitecurcuma” (probablyCurcuma zedoaria),shredded coconut,cooked prawns,sliced shallots,dried chillies,
fresh green bird’seye chillies,roasted cashewnuts, and crispyfried onion rings.
Yam kunchiang
ยากนเชยง
A Thai salad madewith a sweet dried
pork sausagecalled kun chiang.This sausage is ofChinese origin.
This dish is ofteneaten with plainrice congee (khaotom kui; Thai:ขาวตมกย).
Thainame
Thai scriptEnglishname
Image Region Description
Yam mukrop
ยาหมกรอบ
A Thai salad madewith crispy bellypork (mu krop).
Yam muyo
ยาหมยอ
A spicy yam-styleThai salad with muyo (Vietnamese
sausage).
Yam muyo thotkhaidao
ยาหมยอทอดไขดาว
A spicy Thai saladmade with crispy
fried mu yo(Vietnamese
sausage) and khaidao (fried egg).
Yamnaemsot
ยาแหนมสด
A Thai saladcontaining sausage
made fromfermented raw porkand sticky rice(naem sausage).
Yam nomai
ยาหนอไม North
A Northern Thaisalad made withstrips of boiledbamboo shoots,shallots, herbs,fish sauce, lime
juice, andchillies.
Yam nomai sainam pu
ยาหนอไมใสนาป
North
A northern Thaisalad made withboiled bamboo
shoots and a thickpaste made fromthe rice paddy
crabs.
Thainame
Thai scriptEnglishname
Image Region Description
Yamnueayang
ยาเนอยาง
Thaigrilled
beef salad
A spicy salad ofgrilled beef,
shallots and Thaicelery orspearmint.
Yamphakkhut
ยาผกกด
A salad of ediblefern shoots(Diplazium
esculentum) andpork.
Yam pladuk fu
ยาปลาดกฟ
“Exploded”catfishsalad
Crispy friedshredded pla duk(catfish) servedwith a spicy andtangy green mango
salad.
Yam plakhem
ยาปลาเคม
A Thai salad (yam)made with friedsun-dried saltedfish (pla khem).
Yam plathu
ยาปลาทMade with shortmackerel (pla
thu).
Thainame
Thai scriptEnglishname
Image Region Description
Yamsanat
ยาสะนด North
A northern Thai“salad” of roughlychopped, blanchedvegetables thatare then refriedwith a chillipaste. It isserved heretogether with
northern Thai porkcracklings anddeep-fried, sun-
dried
chillies.[15]
Yamsom-o
ยาสมโอ
A salad made withpomelo. The otheringredients are:sliced red bird’s
eye chillies,deep-fried sun-dried anchovies,roasted peanuts,fish sauce andtamarind juice.
Yamtakhraikungsot
ยาตะไครกงสด
A spicy “yam-style” salad withfinely sliced rawlemongrass and
prawns.
Yamthale
ยาทะเล
A spicy salad withmixed seafood(cuttlefish,
shelled prawns,mussels),
shallots, limejuice, fish sauceand Thai celery.
Thainame
Thai scriptEnglishname
Image Region Description
Yamthuaphu
ยาถวพ
A Thai salad withwinged beans,salted eggs,
toasted coconut,shallots, fish
sauce, lime juiceand chillies. Theversion in this
image alsocontains squid.
Yam wunsen
ยาวนเสน
Thai glassnoodlesalad
A spicy salad withglass noodles(cellophane
noodles), mincedchicken or porkand often eithermixed seafood,squid or prawns.Cloud ear fungus
also oftenfeatures in thisdish. Click here
for recipe.
Fried and stir-fried dishes
Thai nameThai
scriptEnglish name Image Region Description
Kai phatkhing
ไกผดขง
Ginger friedchicken
Central
A simple dishof friedslices of
chicken withsliced
ginger, soysauce, fishsauce andchillies.
Thai nameThai
scriptEnglish name Image Region Description
Kai phatmet
mamuanghimmaphan
ไกผดเมด
มะมวงหมพาน
ต
Chicken withcashewnuts
Central
The ThaiChinese
version ofthe Sichuanstyle friedchicken withcashew nuts
known as KungPao chicken,stir-friedwith whole
driedchillies.
Khai yatsai
ไขยดไส
Stuffedomelette
An omeletteis fried
filled withvarious
ingredientsof choice
(minced beefor pork,
prawns, andvegetables)and then
folded over.
Khua chinsom saikhai
ควจนสม
ใสไขNorth
Northern Thaipickled porkstir-friedwith egg.
Thai nameThai
scriptEnglish name Image Region Description
Khua ho ควหอ North
Glass noodlesare stir-fried withleft-oversfrom otherdishes.
Unlike kaengho, this dish
will notcontain anyleft-over
curry dishes.It was
traditionallyeaten at theend of a
ceremony orfestival. Itis servedhere with
pork rinds.
Khua nomai sai
mu
ควหนอ
ไมใสหม
North
Stir-friedbamboo shootswith pork. In
thisparticular
version, thepork is
minced. [16]
Kaphraohoi lai
กะเพราหอยลาย
Undulatedsurf clamstir-friedwith holy
basil (Ocimumtenuiflorum)
Thai nameThai
scriptEnglish name Image Region Description
Khai lukkhoei
ไขลกเขย
Boiled eggsare (deep-
)fried untilcrispy on theoutside, andthen served
sliced with atangy saucemade fromtamarindjuice. TheThai nameliterally
translates as“son-in-law
eggs”.
Kung thotkrathiamphrikthai
กงทอด
กระเทยมพรกไทย
Deep friedprawns withgarlic andpepper
Prawns friedwith garlicand fresh
peppercorns.
Mu phatphrikkhing
หมผดพรกขง
Sliced porkfried withyardlongbeans and
kaffir limeleaves in asweet chilli
paste.Sometimes redcurry paste
is usedinstead ofthe phrik
khing chillipaste.
Thai nameThai
scriptEnglish name Image Region Description
Mu phatsato
หมผดสะตอ
Sliced porkstir-friedwith sato
(the beans ofthe Parkiaspeciosa,
also known as“stink bean”or “bitterbean”),onion,
garlic, fishsauce,
chillies andoyster sauce.
Mu phatsato phak
Tai
หมผดสะตอ
ภาคใตSouth
A spicy,southern
Thai, versionof mu phatsato where
the pork and“stink beans”
are friedwith acopious
amount ofchillies andchilli paste.
Mu wanหมหวา
นSouth
Sliced porkis simmered
or fried withsugar and soysauce untilthe sauce isreduced andcoats themeat.
Thai nameThai
scriptEnglish name Image Region Description
No maifarang
phat kung
หนอไม
ฝรงผดก
ง
Asparagusstir-friedwith prawns
Greenasparagusstir-fried
with prawns,garlic,sliced
chillies,fish sauceand oystersauce.
Nuea phatbai yira
เนอผดใบ
ยหรา
Beef stir-fried with
African basil
Besides beefand basil,
otheringredientsare garlic,chillies,light soyasauce and
fish sauce.African basilleaves have aslight anise
taste.
Phak bungfai daeng
ผกบงไฟแดง
Friedmorning-glory
Morning-glory(a.k.a. waterspinach) stirfried withyellow bean
sauce, garlicand chillies.It is a very
popularvegetabledish in
Thailand.
Thai nameThai
scriptEnglish name Image Region Description
Phakkhana namman hoi
ผกคะนา
นามนหอย
Chinese kalestir-friedwith oyster
sauce
Originally aChinese dish,it has beenadapted to
Thai taste byadding fishsauce to therecipe, andby omittingthe ginger.Here withfried
shiitakemushroom.
Phat buap ผดบวบStir-fried
Luffa
Stir-friedluffa (spongegourd) withpork/shrimpand egg orjust egg.
Phat dokhom
ผดดอกหอม
Stir-friedonion flowerswith pork andpork liver.
Thai nameThai
scriptEnglish name Image Region Description
Phatkhana mukrop
ผดคะนา
หมกรอบ
Fried kalewith crispy
porkCentral
Khana (gailanor Chinese
kale) is stirfried withcrispy pork(mu krop),garlic,
oyster sauce,soy sauce,pepper and
(optionally)sliced
chillies.
Phatkhanaeng
mu
ผดแขนงหม
Stir-friedkhanaeng withpork, garlic,oyster sauce,fish sauceand whitepepper.
Khanaeng arethe sproutsof Chinese
broccoli andgrow from theroot after
the main stemhas beenharvested.
The taste isin betweenBrussels
sprouts andkale, and
very sweet.
Thai nameThai
scriptEnglish name Image Region Description
Phatkaphrao
ผดกะเพรา
Fried withholy basil
Minced beef,pork, chicken
or wholeprawns stirfried withThai holybasil,
chillies,garlic andsoya sauce.
Phat naemsai khai
ผดแหนมไสไข
Naem sausage(made from
fermented rawpork skin andsticky rice)stir friedwith egg.
Phat nomai saikhai
ผดหนอ
ไมใสไข
Stir-friedbamboo shoots
and egg.
Phat phakkhom
ผดผกโขม
Thai spinach(Amaranthusspinosus;Thai name:Phak khomnam; Thai
script: ผกโขมหนาม) isoften stir-fried withminced porkand egg.
Thai nameThai
scriptEnglish name Image Region Description
Phat phakruam
ผดผกรวม
Stir friedmixed
vegetables
Stir friedcombination
of vegetablesdepending onavailability
andpreference.
Usually friedwith oyster
sauce.
Phatphrik
ผดพรก
Fried withchillies
Stir friedmeat (usually
beef) orseafood withchillies,garlic andginger. ForPhat Prik
King recipeclick here.
Thai nameThai
scriptEnglish name Image Region Description
Phat yotfak maeo
ผดยอดฟกแม
ว
Stir-friedmountain
melon greens
Yot sayongte,which is also
known inThailand asyot fak meao(yot meaning“shoots“),
are the youngvines and
leaves of acertain typeof melon(chayote,originally
from CentralAmerica)which inThailand
grows mainlyin the
mountains upnorth. Thesegreens have avery sweettaste andcombine
extremelywell with
oyster sauce.
Phunimphatphongkari
ปนมผดผงกะหร
Deep-friedpieces ofsoft-shellcrab whichhave beenstir-fried
with egg andcurry powder.
Thai nameThai
scriptEnglish name Image Region Description
Pla dukphat phet
ปลาดกผดเผ
ด
Slices ofcatfish (mostoften pre-fried) are
stir-fried ina sauce madewith red
curry paste.Pea eggplantfeature in
this dish foradded tasteand texture.
Plakaphongphatkhuenchai
ปลากะพงผดขนฉาย
Barramundi(often called“sea bass” in
Thailand)stir-fried
with Chinesecelery, lightsoy sauce,garlic,
ginger andfermented soy
beans.
Thai nameThai
scriptEnglish name Image Region Description
Pla muekphatphrikphao
ปลาหมกผด
พรกเผา
Squid stir-fried withsweet and
mild chillipaste (nam
phrik phao),onion,garlic,
spring onionand slicedlarge redchillies.
Paprika canbe used
instead ofchillies if a
milderversion ispreferred.
Tap kaiphat
phrik sot
ตบไกผด
พรกสด
Chicken liverfried with
young (mainlygreen)
chillies,light soy
sauce, oystersauce, onion,spring onion,black pepper,and garlic.Here it isserved withrice and afried egg
(khai dao).
Thai nameThai
scriptEnglish name Image Region Description
Thua ngokpla khem
ถวงอกปลาเคม
A stir-frieddish of mungbean sprouts,salted fish,chillies and
garlic.
Deep-fried dishesThainame
Thaiscript
Englishname
Image Region Description
Kai hobai toei
ไกหอใบเตย
Chickenwrapped in
pandanleaves
Central
Pieces ofmarinatedchicken arewrapped infragrant
pandan leavesand then deep
fried.
Kai thottakhrai
ไกทอดตะไคร
Deep friedchicken
andlemongrass
Pieces ofchicken aredeep fried
together withfinely
chopped orshredded
lemongrass,and servedwith a sweetchilli sauce.
Thainame
Thaiscript
Englishname
Image Region Description
Kai thot ไกทอดDeep-friedchicken
The versionof kai thotas shown inthe image ismade in theSouthern Thai
manner,having beenmarinatedwith khamin(turmeric)and servedwith kruengthae (crispyfried choppedgarlic andturmeric) asa topping.
Khaep muแคบหม
Porkcracklings
Deep friedpork skin.Khaep mueaten with
nam phrik num(grilled
green chillidip) from
Chiang Mai isrenowned inthe whole ofThailand.
Thainame
Thaiscript
Englishname
Image Region Description
Mu kropหมกรอบ
Crispypork
Cooked bellypork is firstmarinated andthen deepfried untilcrispy. Oftenused slicedin vegetablesstir fries.
Mu thotkrathiam
หมทอด
กระเทยม
Deep-friedpork andgarlic
Nang kaithot
หนงไกทอด
Crispy, deep-fried chickenskin. It canbe eaten as a
snack ortogether withchilli pastesor salads.
No yatsai thot
หนอยด
ไสทอดNorth
A northernThai
speciality ofdeep-fried
bamboo shootswith a
filling ofminced pork.
Thainame
Thaiscript
Englishname
Image Region Description
Pik kaisot saithot
ปกไก
สอดไสทอด
Stuffedchickenwings
Deep fried,partially de-boned chicken
wings,stuffed
usually withminced pork.
Plabuang
ปลาบวง
North
Cuts of Giantsnakeheadfish (plachado) arefirst saltedand sun-driedfor threedays, andthen deep-fried. Thisdish issomewhatsimilar topla chadodaet diao
from centralThailand butthere the
fish is onlydried for
only one day,making thetaste lessintense.
Thainame
Thaiscript
Englishname
Image Region Description
Pla kraithot
krathiam
ปลากรายทอด
กระเทยม
Deep-friedpla krai(“Clown
Knifefish“)and garlic.It is servedwith a spicydipping sauceon the sidemade fromcorianderroot, limejuice, freshbird’s eyechillies,
garlic, sugarand fishsauce.
Thainame
Thaiscript
Englishname
Image Region Description
Pla ninthotsamunphrai
ปลานลทอดสมนไพร
Deep-friedpla nin(“Nile
Tilipia”)served withdeep-fried
herbs such aslemongrass,kaffir limeleaves,
garlic, andfingerroot
(Boesenbergiarotunda). Achilli-limedip is servedon the side
as acondiment.
Pla samrot
ปลาสามรส
Threeflavours
fishCentral
Deep friedfish with asweet, tangyand spicytamarindsauce.
Thainame
Thaiscript
Englishname
Image Region Description
Pla thot ปลาทอดDeep-fried
fish
A simpledeep-friedfish, mostoften servedwith a spicy
dippingsauce. Thefish in thisimage is planin, a NileTilapia.
Thainame
Thaiscript
Englishname
Image Region Description
Pla thotkhamin
ปลาทอดขมน
South
Typical forsouthern Thaicuisine, thisdeep-friedfish hasfirst beenmarinated in
a spicemixture whichincludes alarge amountof turmeric(khamin). Inaddition,
thisparticularversion wastopped withcrispy deep-fried choppedgarlic andturmeric. Itis often
served withraw
vegetables onthe side, and
a spicydippingsauce.
Thainame
Thaiscript
Englishname
Image Region Description
Pla wongthot
ปลาวงทอด
Deep-friedpla wong(literallymeaning“circle
fish”): fishwhich havefirst beencut open,
arranged intoa circle andthen sun-dried. Hereit is servedSouthern Thaistyle with aspoonful of adeep-fried
mix of mincedgarlic,
galangal, andturmeric.
Thainame
Thaiscript
Englishname
Image Region Description
Pu cha ปจา Crab cakes
A mixture ofcooked crabmeat, pork,garlic andpepper, deepfried insidethe crabshells andusually
served withnam chim buoy
(Thai:นาจมบวย, plumsauce).
Instead ofbeing friedin the crabshell it is
alsosometimesserved aspatties.
Sai muthot
ไสหมทอด
Deep-friedpork
intestines
Thainame
Thaiscript
Englishname
Image Region Description
Sikhrongmu thot
ซโครงหมทอด
Deep-friedpork ribs.The versionin the imagehowever, hadfirst beenboiled, thenmarinated,then deep-fried withgarlic, andthen againstir-friedwith a sweetand tangytamarindsauce justbeforeserving.
Grilled dishes
Thai nameThaiscript
Englishname
Image Region Description
Aep muแอ
บหมNorth
A NorthernThai
“soufflé”of egg,minced
pork, herbsand currypaste thatis slowlygrilledinside a
banana leafwrapperover a
charcoal
fire.[17]
Aep ong-oแอบอองออ
North
Roughlychopped
pig’s brainmixed withegg and
curry pasteare grilledover a low
fire,wrappedinsidebanana
leaves [18]
Thai nameThaiscript
Englishname
Image Region Description
Aep planoi
แอบปลานอย
North
Freshwatersmall fryand brineshrimp aremixed withcurry pasteand thengrilled
over a lowfire
wrappedinsidebananaleaves
Thai nameThaiscript
Englishname
Image Region Description
Chin sommok
จนสมหมก
North
Chin som isthe
northernThai
version ofthe pickled
porksausagecalled
naem. Inchin sommok (lit.“coveredchin som“)the pickledpork isgrilledinside a
banana leafbefore
serving.
Kai yangไกยาง
Grilledchicken
Northeast
Grilledmarinatedchicken,usuallyeaten
togetherwith Som
tam (papayasalad).
Thai nameThaiscript
Englishname
Image Region Description
Kho muyangkratharon
คอหมยางกระทะรอน
Kho mu yangkratha ronliterallytranslatesto “porkneck
grilled ona hot
skillet”.
Kungyang/kung
phao
กงยาง/กงเผา
Grilledprawns
Grilledprawns arenormally
served witha nam chim,a spicydipping
sauce, madewith mashedraw garlicand greenbird’s eyechillies,
sugar, fishsauce and
lime juice.
Thai nameThaiscript
Englishname
Image Region Description
Mu manaoหมมะนาว
Porkwithlimejuice
Slicedgrilled
pork with adressing(nam chim)of mashedgarlic,green
bird’s eyechillies,
sugar, fishsauce and
lime juice.Here it isserved withadditionalsliced
bird’s eyechilliesand raw
garlic on abed of ice-
waterchilled
sliced rawphak khana(Chinesebroccoli)
Thai nameThaiscript
Englishname
Image Region Description
Mu yangหมยาง
Isangrilledpork
Northeast
Originallyfrom the
Isan regionof
Thailand,the fattyparts of
belly pork,togetherwith theskin, arepreferredover lean
meat. It isserved withnam chimchaeo, aspicy
dippingsauce madewith driedchillies
androasted,then
pounded,stickyrice.
Nuea pingเนอปง
Marinatedand
barbecuedbeef.
Thai nameThaiscript
Englishname
Image Region Description
Pam khaimot
ปามไขมด North[19]
Grilledbanana leaf
cupscontaininga mixtureof anteggs,
chickeneggs andsome salt.
Aftergrilling
the dish issprinkled
withchoppedspring
onion andpepper. Theant eggsmake thedish much
morecreamy. Itcan also beeaten as asnack.
Thai nameThaiscript
Englishname
Image Region Description
Sai krokIsan
ไสกรอกอสาน
Northeast
Grilled,fermentedpork and
sticky ricesausage,originallyfrom the
Isan regionof
Thailand.It can be
shaped likea sausageas in theimage, oras round
balls.[20]
It is alsooften eatenas a snack
atfestivalsand fairs,and servedtogether
with slicedginger,
bird’s eyechilliesand rawcabbage.
Thai nameThaiscript
Englishname
Image Region Description
Sai muping
ไสหมปง
Marinatedand
barbecuedpork
intestines
Sai uaไสอว
“Chiangmai
sausage”North
A grilledsausage ofground porkmixed withspices and
herbs,[21]
and whichis often
served withchoppedfresh
ginger andchillies ata meal.
Thai nameThaiscript
Englishname
Image Region Description
Suea ronghai
เสอรองไห
Weepingtigerbeef
Northeast
Suea ronghai
literallymeans
“weepingtiger”. Itis grilledmarinatedbeef whichis eatenwith
vegetablesand Nam
chim chaeodippingsauce.
Steamed or blanched dishesThainame
Thaiscript
Englishname
Image Region Description
Bai po ใบปอJuteleaves
Eaten blanchedas a dish withkhao tom kui(plain ricecongee), the
taste is similarto that ofspinach orsamphire
Thainame
Thaiscript
Englishname
Image Region Description
Ho mokpla
หอหมกปลา
Fishcurrypâté
Central
A Thai curry“pâté” or
“soufflé” offish, spices,
coconut milk andegg, steamed ina banana leafcup and toppedwith thick
coconut creambefore serving.
Ho mokmaphrao
on
หอหมกมะพราวออน
A Thai curry“pâté” or
“soufflé” ofmixed seafoodand the soft
meat of a youngcoconut, hereserved inside a
coconut.
Planuengmanao
ปลานงมะนาว
Steamedfishwithlimejuice
Central
Steamed fishwhich is
drenched in aspicy garlic,chilli, chickenstock and lime
juice
dressing.[22]
Stewed dishes
Thainame
Thaiscript
Englishname
Image Region Description
Khaiphalo
ไขพะโล
Egg stewed withmeat in soy sauce,garlic, ginger andphong phalo (Thai:ผงพะโล; five-spice powder).
Meats used in khaiphalo tend to bepork or chickenwings. Other
ingredients, suchas mushrooms andfried tofu, can
also beincorporated. Thedish is of Chinese
origin.[23] Similardishes are mu phaloand kha mu phalo(using only pork,and ham hocks), kaiphalo (chicken) andpet phalo (duck).
Dipping sauces and pastes
Thainame
Thaiscript
Englishname
Image Region Description
Namchimchaeo
นาจมแจว
Northeast
It is a sticky,sweet and spicy
dipping sauce madewith dried
chillies, fishsauce, palm sugar,lime juice andcoarsely groundroasted sticky
rice. Often servedas a dip with muyang (grilled
pork).
Namchimkai
นาจมไก
Chickenchillisauce
A very common all-round chilli
dipping sauce withthe consistency ofa thick syrup, itis medium spicyand very sweet.Often used as a
dipping sauce forgrilled chicken
(kai means“chicken”), it canalso be used as ageneric chillisauce for otherdishes. It formsthe base of a fewother types of namchim, such as namchim thot man pla(“dipping saucefor deep-friedfish cakes”).
Thainame
Thaiscript
Englishname
Image Region Description
Namchimpaesa
นาจมแปะซะ
Northeast
A spicy dippingsauce eaten withsteamed fish
wrapped in rawlettuce orcabbage.
Namchimsate
นาจมสะเตะ
Peanutsauce
A peanut saucewhich is normallyserved with satay.
Nam plaphrik
นาปลาพรก
Colloquiallycalled phrik nampla, it is a
standard sauceserved with everyThai buffet stylemeal, fried riceor fried noodles,and used as a kindof “salt”. It ismade by mixingfish sauce withsome lime juice,chopped bird’s eyechillies and often
also slicedgarlic.
Namphriki-ke
นาพรกอเก
North
A northern Thaichilli paste madewith chillies,
sliced aubergine,pork rinds, andfermented shrimp
paste.[24]
Thainame
Thaiscript
Englishname
Image Region Description
Namphrikkapi
นาพรกกะป
A pungent chillidip made withshrimp paste,pounded dried
shrimp, bird’s eyechillies, garlic,lime juice, fishsauce, (palm)sugar and,
optionally, peasized aubergines;most often eatenas part of thedish called Namphrik pla thu.
Namphrikkha
นาพรกขา
North
A Northern Thaifried chilli paste
containinggalangal (kha). Itis often eaten, asseen here, withsteamed het nangfa (Thai script:เหดนางฟา;lit. “fairymushroom”;Pleurotus
pulmonarius).
Namphrikkhaepmu
นาพรกแคบหม
North
A northern Thaichilli paste ofmashed grilledgreen chillies,deep-fried porkrinds, freshgarlic and
salt.[25]
Thainame
Thaiscript
Englishname
Image Region Description
Namphriklongruea
นาพรกลงเรอ
Central
The name means“chilli paste forin a boat” as itwas often eatenwhile travellingthe rivers of
Thailand by boat.A sweet, savouryand spicy chillidip, it is served
together withfresh vegetables,salted egg and
sweet pork. Thisversion also
included khaminkhao (“white
curcuma”) and theslightly sour andbitter leaves ofmakok (Spondias
mombin)
Namphriknum
นาพรกหนม
North
A paste of poundedroasted large
green chillies,roasted shallots,roasted garlic,
coriander leaves,lime juice and
fish sauce; eatenwith steamed andraw vegetables,khaep mu (crispypork rind) andsticky rice.
Thainame
Thaiscript
Englishname
Image Region Description
Namphrikong
นาพรกออง
North
Resembling a thickBolognese sauce,it is made withdried chillies,minced pork and
tomato; eaten withsteamed and rawvegetables, andsticky rice.
Namphrikphao
นาพรกเผา
Chillijam
A sweet roastedchilli paste,
often used as aningredient in Tomyam or when fryingmeat or seafood,and also popularas a spicy “jam”on bread or toast.
Namphrik
pla chi
นาพรกปลาจ
North
A chilli pastemade with grilled
fish, roastedchillies, roasted
shallots androasted garlic,lemongrass and
shrimp paste. It’snormally served
with both steamedand raw vegetables
and/or other
leaves.[26]
Thainame
Thaiscript
Englishname
Image Region Description
Pu ongor ongpu
ปอองor ออง
ปNorth
A northern Thaispeciality that iseaten as a pungentdipping sauce forsticky rice. It ismade by collectingthe “fat” of rice
field crabs(Parathelphusidae)and grilling thisinside the crab
shell.[27]
SotSiracha
ซอสศรราชา
Srirachasauce
It is a hot saucemade from sun-ripened chilli
peppers, vinegar,garlic, sugar and
salt. It iscommonly known inThailand as sotSiracha (sot is
the Thaipronunciation ofthe English word“sauce”), but also
as nam chimSiracha or nam
phrik Siracha. Thename is derivedfrom the seasidetown of Si Racha.
Miscellaneous
Thainame
Thaiscript
Englishname
Image Region Description
Khaidao
ไขดาว
Friedegg
Literallytranslated khai daomeans “star egg”,referring to the
star-like shape ofthe egg after ithas been fried.
Traditionally theegg is fried inlarge amounts ofhot vegetable oilwhich produces acrispy outer
texture. Khai daomai suk is a friedegg where the yolkis still runny, the
way it is mostcommonly eaten whenserved with, for
instance, khao phat(“fried rice”) orkaphrao mu rat khao(“pork fried withholy basil servedwith rice”). Friedegg with a (very)hard yolk, khai dao
suk (mak), isneeded when the
fried egg is usedfor making yam khai
dao: fried eggsalad.
Thainame
Thaiscript
Englishname
Image Region Description
Mu op หมอบ Central
Oven-roasted pork,this Thai-Chinesedish is most oftenserved sliced, witha sweet soy and
five-spice powdersauce.
Mu ruamluakchim
หมรวมลวก
จม
This dish consistof several types ofpork (intestines,liver, and othercuts) which havebeen shortly
blanched in boilingwater or stock andthen served withfried garlic,
spring onions and aspicy dipping
sauce.
Thainame
Thaiscript
Englishname
Image Region Description
Pla samthap
ปลาสามทพ
Fish prepared in 3different ways: onthe left of theimage is pla samrot (deep-fried
served with a tangysweet chilli
sauce), in themiddle pla nueng
manao (steamed fishwith a raw garlic,lime and chilli
sauce), and on theright pla thotkrathiam (deep-fried fish with
deep-fried garlic).
Thainame
Thaiscript
Englishname
Image Region Description
Rotithitchu
โรตทชช
Similar to roticanai/roti pratafrom Malaysia andSingapore, this
Indian-style friedflatbread is eaten
with certaincurries. For a
sweet version, seeroti kluai khaibelow in the
section “Sweetsnacks and
desserts”. The wordthitchu in the nameof this dish, is a
loanword fromEnglish meaning
“tissue”.
Savoury snacks and starters
Thainame
Thaiscript
Englishname
Image Region Description
Chingritthot
จงหรดทอด
Deep-friedcrickets,
either Gryllusbimaculatusor, as shownin the image,
Achetadomesticus.This dish isoften eaten asa snack to gowith drinks.
Kai romkhwan
ไกรมควน
Smokedchicken
Smoked chickenis often eatenas a snack to
go withdrinks.
Karipapกะหรปบ
Currypuff
Deep-friedpastry shells
usuallycontaining achicken meatand potatocurry.
Khaep mu แคบหมCrispyporkrind
North
Deep friedcrispy porkrinds, ofteneaten with namphrik num andother northern
Thai dips
Thainame
Thaiscript
Englishname
Image Region Description
Khanomchip
ขนมจบ Siu mai
The Thaiversion of the
Chinesesteameddumplings
called siu maiin Cantonese.The colour
indicates thefilling: the
greendumplings
contain a mixof minced porkand crab meat,the others
have a fillingof only minced
pork.
Thainame
Thaiscript
Englishname
Image Region Description
Khanomkuichai
ขนมกยชาย
Originally adish of the
Teochew peoplecalled “guchai gue”(Chinese
script: 韭菜馃)in the Teochew
language,these aresteamed
dumplings madefrom rice
powder and afilling of
garlic chives.The dipping
sauce for thisdish is soysauce whichoften is
spiced withdried chilliflakes. Thisparticularversion wasfried to giveit a crispytexture.
Thainame
Thaiscript
Englishname
Image Region Description
KhanomTokiao
ขนมโตเกยว
Literallytranslated itmeans “Tokyocake”, it is aThai style
crêpe wrappedaround a hotdog and sweetchilli sauce.The chilli
sauce can alsobe served onthe side as adip. Otherversions ofkhanom Tokiaouse yam or
sweetcondensed milkas a filling.
Thainame
Thaiscript
Englishname
Image Region Description
Khaophan nga
muan
ขาวพนงามวน
North
Rolled khaophan with
sesame seeds.Khao phan is aspeciality
from northernLaos which inThailand isonly found inUttaradit
province. Riceflour is mixedwith water andlet to fermentovernight. The
resultingbatter is thenspread out
thinly over acloth
stretched outover a
steamer,covered with ahood and letto steam for afew minutes.Rolled up itis served witha chilli dip.
Thainame
Thaiscript
Englishname
Image Region Description
Khaophanphak
ขาวพนผก
North
Khao phan arethin, steamedrice sheetsmade from thefermented
batter of riceflour mixedwith water.
Here served asa wrap forstir-friedvegetables.
Luk chinping
ลกชนปง
Meatballs madefrom fish,
pork, beef orchicken aregrilled on astick and
served with aspicy and
tangy dippingsauce. The
ones shown onthe image aremade with porkand beef. Itis commonlysold from
street stallsin Thailand.
Thainame
Thaiscript
Englishname
Image Region Description
Mamuangnam plawan
มะมวงนาปลาหวาน
Tart, unripemango servedwith a sweet,salty and
spicy dippingsauce made
from shallots,fish sauce,
driedchillies,
dried shrimp,and palm sugar(nam pla wanmeans “sweetfish sauce”).
This isnormally eatenas a snack on
its own.
Miangkham
เมยงคา
Dried shrimpand other
ingredientswrapped in chaphlu (Thai:ชาพล)leaves.
Miangpla
เมยงปลา
Similar toMiang kham,the main
ingredient forthis wrap isdeep-fried
fish.
Thainame
Thaiscript
Englishname
Image Region Description
Mu daetdiao
หมแดดเดยว
Deep-friedstrips of sundried pork,here with
sesame seeds.A spicy
dipping sauce(very oftenSrirachasauce) is
almost alwaysprovided withthis dish.
Nueadaetdiao
kaphraothot
เนอแดดเดยวกะเพราทอด
Deep-friedstrips of sundried beef andwith crispyfried holybasil.
Nueakhemthot
เนอเคมทอด
North
Salted, sun-dried beef
that has beendeep-friedbefore
serving.
Pla muekyang
ปลาหมกยาง
Grilledcuttlefish.
Thainame
Thaiscript
Englishname
Image Region Description
Sate สะเตะ Satay
Marinatedbeef, chicken
or porkgrilled on
bamboo skewersand usuallyserved withnam chim sate(peanut sauce)
and achat(pickledcucumber).
Thot mankhaophot
ทอดมนขาวโพด
Deep-friedcakes made
with corn andherbs in abatter, andserved with asweet chilli
sauce
Thainame
Thaiscript
Englishname
Image Region Description
Thot manpla
ทอดมนปลา
Friedfishcakes
Deep friedpatties ofminced fish
mixed with redcurry paste,finely choppedyardlong beans(tua fak yao),and finelyshreddedleaves of
kaffir lime(makrut).Knife fish
(pla krai) ispopularly
used. For thisvariety ofthot man, asweet & hotsimilar to
chicken chilisauce isprovided
usually mixedwith choppedpieces ofcucumber,crushed
peanuts, andtopped withphak chi.
Check out therecipe here.
Thainame
Thaiscript
Englishname
Image Region Description
Thot manpu
ทอดมนป
Friedcrabcakes
Deep friedpatties ofminced crabmeat. Plumsauce iscommonlyprovided.
Thot mankung
ทอดมนกง
Friedprawncakes
Anotherpopular
variety ofthot man whereminced shrimpor prawn isused. Plumsauce iscommonlyprovided.
Thainame
Thaiscript
Englishname
Image Region Description
Thungthong
ถงทองMoneybag
Small, crispy,deep-fried
pastry pursesfilled with amixture of
minced chickenor pork
together withminced prawns,mushroom and
waterchestnut, andserved withsweet plum
sauce or Thaisweet chilli
sauce[28]
Tua maithot
ตวไหมทอด
Crispy, deep-fried pupae ofsilkworms.
This dish ismost ofteneaten as asnack to gowith drinks.
Sweet snacks and desserts
Thai nameThaiscript
Englishname
Image Region Description
Chaokuaiเฉากวย
Grassjelly
Grass jelly ismade from a herbfrom the mintfamily. It isoften served
with only shavedice and brown
sugar.
Foi thong ฝอยทอง
The nametranslates to
“goldenthreads”, it isa sweet snack or
dessert ofstrings of eggyolk shortly
boiled in sugarsyrup. This, andother egg-basedsweets such assangkhaya, wereintroduced tothe royal courtof Ayutthaya byMaria Guyomar de
Pinha in the17th century CE.
Khanombua loi
ขนมบวลอย
Taro root mixedwith flour intoballs and servedin coconut milk.
Thai nameThaiscript
Englishname
Image Region Description
Khanomchan
ขนมชน
A multi-coloredpudding of
layers of stickyrice flour andtapioca flourmixed with
coconut milk andsugar. Each
layer will bedifferently
scented (pandan,jasmine andmore). It is
similar to theIndonesian,
Malaysian andSingaporean kueh
lapis.
Khanompriakphun
The unique smokyflavor and thedeep black color
comes fromcoconut ash. Itis made from amix of stickyrice flour andtapioca flour,together with
coconut milk andsugar.
Thai nameThaiscript
Englishname
Image Region Description
Khanomkhrok
ขนมครก
Small coconuthotcakes withdifferent
fillings. Theseare made on aspecial cast-iron pan withindentations.Two halves areeventually stuckto one anotherto form the
finished mini-pancake.
Khanom mokaeng
ขนมหมอแกง
A sweet bakedpudding
containingcoconut milk,
eggs, palm sugarand flour,
sprinkled withsweet friedonions.
Khanomtako
ขนมตะโก
Jasmine scentedcoconut puddingset in cups offragrant pandan
leaf.
Thai nameThaiscript
Englishname
Image Region Description
Khanomtakophueak
ขนมตะโกเผอก
Traditionalsweets made withcoconut milk,rice, flour,
sugar and boiledtaro pieces in a
banana leafcone.
Khanomtan
ขนมตาล
Palm flavouredmini cake withshredded coconut
on top.
Khanomthuaitalai
ขนมถวยตะไล
Steamed sweetcoconut jellyand cream.
Khanomtom
ขนมตม
These sweets aremade by boilingballs of dough
made fromglutinous ricepowder, coconutcream, gratedcoconut, sugarand flavourings,
and thencovering them
with more gratedcoconut.
Thai nameThaiscript
Englishname
Image Region Description
Khanomwun
ขนมวน
These aredesserts madewith an agargelatine. The
coloursrepresentdifferentflavours.
Khao niaomamuang
ขาวเหนยวมะมวง
Mangowithstickyrice
Sticky ricecooked in
sweetened thickcoconut milk,served with
slices of ripemango. Check outmy recipe here.
Khao niaosangkhaya
ขาวเหนยวสงขยา
Sticky riceserved with anegg and coconutcustard (coconut
jam).
Khao tommat saikluai
ขาวตมมดไสกลวย
The dish is madeby wrapping
sweet banana andsticky rice
inside a bananaleaf and then
steaming it. Thebanana takes ona pink colourafter steaming.
Thai nameThaiscript
Englishname
Image Region Description
Kluaithot
กลวยทอด
Deep-friedbananas in alight batter
Kraya satกระยาสารท
Wafers or chunksof rice candywith beans andsesame. Oftenprepared as anoffering to the
monks[29]
Lot chongnam kathi
ลอดชองนากะท
Pandan-flavouredrice flournoodles insweetened
coconut milk,similar to the
Indonesiancendol.
Mamuangdong
มะมวงดอง
Pickledmango
Pickled greenmango is often
eaten as a(semi-)sweet
snack.
Rotikluaikhai
โรตกลวยไข
Sliced bananaand a beaten eggare fried insidea thin sheet ofdough, then cutand served with
sweetenedcondensed milkand/or sugar.
Thai nameThaiscript
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Roti saimai
โรตสายไหม
An extremelysweet kind of
candyfloss/cotton
candy which iswrapped insidesmall, thin
pancakes. Formore
information,check post out
here.
Ruam mitรวมมตร
A chilled sweetsnack/dessertwith a mix ofingredients,
such assweetenedchestnuts,
jackfruit, lotusroot, tapioca,and lot chong,in sweetenedcoconut milk.
Thai nameThaiscript
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Sangkhayafak thong
สงขยาฟกทอง
Stuffedpumpkin
Steamed pumpkinwith an egg-and-coconut custardfilling, similarto the coconut
jam fromMalaysia,
Indonesia andthe Philippines.
Check out mypost here formore info.
Sakhuthua dam
สาคถวดา
Tapioca pearlsand black beans
(one of thevigna cultivars)with sweetenedcoconut milk andthe flesh of ayoung coconut.
Thad khaiทารตไข
Eggtart
The Thai versionof the
Portuguesepastel de nata.
Thai nameThaiscript
Englishname
Image Region Description
Sakoo SaiMoo
สาคไสหม
TopiocaBallswithPork
Filling
In ThailandTapioca Ballswith Pork
Filling are call“Sakoo Sai Moo”.Sakoo Sai Moo is
a kind ofdessert which isvery famous inThailand and
found at streetstalls and
markets. SakooSai Moo is a
dumpling whichconsists of aflour ball witha pork filling.Most people inThailand eatSakoo Sai Moowith Kow Griep
Pag Mor.
Thong yipทองหยบ
Thong yip is,like foi thong,made from eggyolks. The
difference isthat instead ofbeing thread-like, thong yipare shaped like
flowers.
DrinksThainame
Thaiscript
Englishname
Image Region Description
Cha damyen
ชาดาเยน
Black icedtea
It is made fromstrongly brewed
black tea (“red tea”in East Asia). Thetea is sweetenedwith sugar and
served with ice.
Chamanao
ชามะนาว
Limeflavored
tea
It is made fromstrongly brewed
black tea (“red tea”in East Asia). Thetea is sweetened
with sugar flavoredwith sugar and limeand served hot orwith ice. Mint may
also be added.
Cha ron ชารอนThai hot
tea
It is made fromstrongly brewed
black tea (“red tea”in East Asia). Thetea is sweetenedwith sugar and
condensed milk andserved hot.
Thainame
Thaiscript
Englishname
Image Region Description
Cha yen ชาเยนThai iced
tea
It is made fromstrongly brewed
black tea (“red tea”in East Asia).Additional
ingredients mayinclude orange
blossom water, staranise, crushed
tamarind seed andsometimes other
spices. The tea issweetened with sugarand condensed milkand served chilled.
Kafaeboran
กาแฟโบราณ
Kafae boranliterally translates
to“ancient/traditionalcoffee”. It is a
strong coffee thatis served with
sweetened condensedmilk, similar intaste to the kopithat is served at
kopi tiam(traditional coffeeshops) of Malaysia
and Singapore. It isusually made withrobusta coffee
beans, by steepingthe grounds inside a
brewing “sock”.
Thainame
Thaiscript
Englishname
Image Region Description
KratingDaeng
กระทงแดง
Thai redbull
An energy drink andthe origin of Red
Bull.
Laokhao
เหลาขาว
Rice vodka
A distilled alcoholmade from glutinousrice, it is often ahome-made moonshine.
Lao MaeKhong
เหลาแมโขง
Mekhongwhiskey
Closer to a rum, itis distilled from
sugarcane and rice.
Nam baibua bok
นาใบบวบก
A refreshing drinkmade from the leaves
of the AsiaticPennywort (Centella
asiatica).
Nam dokanchan
นาดอกอญชน
Clitoriaternateadrink
A refreshing drinkmade from Clitoriaternatea flower
flavored with sugarserved with ice.
Nammanao
นามะนาว
Lime drink
A refreshing drinkmade from lime juiceflavored with sugarand a pinch of saltserved with ice.
Thainame
Thaiscript
Englishname
Image Region Description
Namphan
นาพนช
Thai punch
Resembling a slushpuppie laced with
alcohol, this drinkis popular with
students. Nam meansliquid or water,
phan is derived fromthe English word
“punch“: a beveragebased on fruit andoften containing
alcohol.
Namtakhrai
นาตะไคร
Lemongrasstea
A refreshing drinkmade from
lemongrass. It canbe served either hot
or with ice.
Oliangโอ
เลยงIced blackcoffee
A sweet Thai blackice coffee. The nameis of Teochew origin
where “o” meansblack, and “liang”
means cold.
Saengsom
แสงโสม Sang SomA Thai rum which hasbeen distilled since
1977.
Satho สาโทThai rice
wine
A traditional ricewine from the Isan
region.
Source: Wikipedia, List of Thai dishes
