Thai cuisine or Thai cuisine include food and beverages as well as how to cook typical Thailand. Characteristic of Thai cuisine is spicy and full of flavor seasonings, but combined with a balance of sweet, salty, sour, and spicy.
Although all known Thai dishes, in Thailand there are four types of regional cuisine from four main regions: North Thailand, Northeast Thailand (Isan cuisine), Central Thailand, and southern Thailand. Each of these regional cuisine influenced Chinese cuisine and the cuisine of neighboring countries. Unlike a typical Thai curry using fresh spices, curry southern Thailand wear dry spices such as curry fried India. [1] Another characteristic Southern Thai cuisine is the use of coconut milk and fresh turmeric. South Thailand's majority Muslim population. Their ancestors came from the Indian subcontinent for more than two thousand years ago that South Thailand cuisine is similar to Indian cuisine. [1] cuisine Northeast Thailand (Isan) often wear lime juice, and heavily influenced by the cuisine of Laos. Most Thai food is known today is an adaptation of Chinese cuisine was introduced in Thailand by Tio Ciu which is the majority of Chinese-Thai. Cuisine that originally came from China, for example: the seat, Shahe fen rad na, khao kha moo (moo pa-loh), bamii (Thai language: บะหมี่, noodle soup) and khao mun gai
Typical recipes Tom Yum Goong Thailand - Tom Yum Goong is the typical cuisine of Thailand is very famous in the world. Tom Yum Goong is a kind of Thai shrimp soup that tastes sour spicy shrimp with soy sauce that makes this cuisine is typical. sour, spicy, sweet and the savory shrimp will make you never leave the seat to enjoy delicious Tom Yum Goong. want to know the secret recipe typical Thai Tom Yum Goong this? The following recipe.
Materials :
500 grams of fresh shrimp medium size
100 grams of mushroom / buttons, halved
1 tablespoon cooking oil
1 tablespoon instant seasoning tomyom norasighn Beach
5 eyes tamarind, seeded
2 segment ginger, crushed
1 lime leaves
1 stalk coriander (do not have, jd I replace the basil)
1 stalk lemongrass, crushed, thinly sliced
15 pieces of red cayenne pepper, cut less than 3 cm dropping ginger, thinly sliced
1500 milliliters of broth
2 tablespoons fish sauce
1 tablespoon lemon juice
1/2 tablespoon soy sauce
½ tablespoons granulated sugar
salt to taste
How to make Tom Yum Goong:
Peel shrimp, leaving the tail, slice back and clean it.
Heat oil, saute red pepper, lemongrass, galangal, ginger and mushrooms, enter broth
Bring to a boil, then enter the instant TomYum spices, tamarind and all spices
After seasoning m Atang, enter the shrimp and cook until shrimp cooked briefly. Remove and serve with basil leaves
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