THAILAND NORTHERN SHARED DISHES

Northern shared dishes
Kaeng hang-le


Kaeng hang-le - a Burmese influenced stewed pork curry which uses peanuts, dried chilies and tamarind juice in the recipe but containing no coconut milk.
Kaeng khae

Kaeng khae - is a spicy northern Thai curry of herbs, vegetables, the leaves of an acacia tree (chaom) and meat (chicken, water buffalo, pork or frog). It also does not contain any coconut milk.
Kaep mu


Kaep mu - deep fried crispy pork rinds, often eaten with nam phrik num. Also eaten as a snack.
Nam phrik num
Nam phrik num - a chili paste of pounded large green chilies, shallots, garlic, coriander leaves, lime juice and fish sauce; eaten with steamed and raw vegetables, and sticky rice.
Nam phrik ong

Nam phrik ong - resembling a thick Bolognese sauce, it is made with dried chilies, minced pork and tomato; eaten with steamed and raw vegetables, and sticky rice.
Sai ua

Sai ua - a grilled sausage of ground pork mixed with spices and herbs, similar to Lao sausage; it is often served with chopped fresh ginger and chilies at a meal. It is also sold at markets in Chiang Mai as a snack.

Sai ua (ไส้อั่ว) is a type of sausage from Chiang Mai which is highly regarded in the rest of Thailand. It is a slightly spicy grilled pork sausage containing red curry spices and fresh herbs. The taste of finely shredded kaffir lime leaves, coriander leaves and lemon grass permeates the dish. Those shown here are about 25mm (1 inch) thick. It is often eaten as a snack on its own or served with peanuts, chopped ginger, chopped chillies and sliced shallots as a starter. Additional herbs and (raw) vegetables are optional.

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THAILAND NORTHEASTERN SHARED DISHES

Northeastern shared dishes


The cuisine of Northeastern Thailand generally feature dishes similar to those found in Laos, as Isan people historically have close ties with Lao culture and speak a language that is generally mutually intelligible with the Lao language.
Kai yang - marinated, grilled chicken.

Kai yang (Thai: ไก่ย่าง, pronounced [kàj jâ]) or ping gai  )is a dish originating from the Lao people of Laos and Isan, but it is commonly eaten throughout Thailand as well, where it has become immensely popular. The dish is a common staple of street markets and readily available at all times. Being a typical Laotian/Isan dish, it is often paired with som tam/tam mak hoong and sticky rice (Thai/Isan: ข้าวเหนียว;). It is also eaten with raw vegetables, and often dipped in spicy sauces such as Laotian jaew bong.
In Thailand there are also many famous Thai Muslim varieties of kai yang.
Khao niao

Khao niao - Glutinous rice is eaten as a staple food both in the Northeast as in the North of Thailand; it is traditionally steamed.
Lap

Lap - a traditional Lao salad containing meat, onions, chillies, roasted rice powder and garnished with mint.
Lab is most often made with chicken, beef, duck, turkey, pork or even fish, flavored with fish sauce, lime juice and fresh herbs. The meat can be either raw or cooked; it is minced and mixed with chilli, mint and, optionally, assorted vegetables. Roughly ground toasted rice (khao kua) is also a very important component of the dish. The dish is served at room temperature and usually with a serving of sticky rice as is customary in Laos and Isan. There is also a variant from Northern Thailand which does not use lime or fish sauce, but rather other local condiments for flavor and seasoning. "Larb pla" (Thai: ลาบปลา) is one kind of larb which made of minced fish mixed with spices. There is a kind of larb called lu (Thai: หลู้) which is made of minced raw beef mixed with blood, bile and spices. Lu is usually eaten with vegetables and often served with beer or the local moonshine called lao khao.

Nam chim chaeo

Nam chim chaeo - is a sticky, sweet and spicy dipping sauce made with dried chilies, fish sauce, palm sugar 
and black roasted rice flour. It is often served as a dip with mu yang (Thai: หมูย่าง, grilled pork).

Nam tok

Nam tok - made with pork (mu) or beef (nuea) and somewhat identical to lap, except that the pork or beef is cut into thin strips rather than minced.
Som tam

Som tam - grated papaya salad, pounded with a mortar and pestle, similar to the Laos Tam mak hoong. There are three main variations: som tam pu (Thai: ส้มตำปู) with salted black crab, and som tam thai (Thai: ส้มตำไทย) with peanuts, dried shrimp and palm sugar and som tam pla ra (Thai: ส้มตำปลาร้า) from the north eastern part of Thailand (Isan), with salted gourami fish, white eggplants, fish sauce and long beans. Som tam is usually eaten with sticky rice but a popular variation is to serve it with khanom chin (rice noodles) instead.
Suea rong hai

Suea rong hai - grilled beef brisket.
Tom saep - Northeastern-style hot & sour soup.

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HISTORY AND CENTRAL THAI SHARED DISHES

Thai cuisine is the national cuisine of Thailand. Thai cuisine places emphasis on lightly prepared dishes with strong aromatic components. Thai cuisine is known for being spicy. Balance, detail and variety are important to Thai cooking. Thai food is known for its balance of the five fundamental taste senses in each dish or the overall meal: hot (spicy), sour, sweet, salty, and (optional) bitter.

Although popularly considered a single cuisine, Thai food would be more accurately described as four regional cuisines corresponding to the four main regions of the country: Northern, Northeastern (or Isan), Central, and Southern, each cuisine sharing similar foods or foods derived from those of neighboring countries and regions: Burma, the Chinese province of Yunnan and Laos to the north, Cambodia, Laos and to the east and Malaysia to the south of Thailand. In addition to these four regional cuisines, there is also the Thai Royal Cuisine which can trace its history back to the palace cuisine of the Ayutthaya kingdom (1351–1767 CE). Its refinement, cooking techniques and its use of ingredients were of great influence to the cuisine of the Central Thai plains.

The culinary traditions and cuisines of Thailand's neighbors have influenced Thai cuisine over many centuries. Regional variations tend to correlate to neighboring states as well as climate and geography. Southern curries tend to contain coconut milk and fresh turmeric, while northeastern dishes often include lime juice. The cuisine of Northeastern (or Isan) Thailand is heavily influenced by Lao cuisine. Many popular dishes eaten in Thailand were originally Chinese dishes which were introduced to Thailand mainly by the Teochew people who make up the majority of the Thai Chinese. Such dishes include chok (rice porridge), kuai-tiao rat na (fried rice-noodles) and khao kha mu (stewed pork with rice). The Chinese also introduced the use of a wok for cooking, the technique of deep-frying and stir-frying dishes, and noodles and soy products.

Central Thai shared dishes

Tom Yum 

Tom Yum is the most famous of Thai soups, being very popular in Thai restaurants in the US. It is a clear sour soup which is flavored with fresh lemon grass and kaffir lime leaf. The most well-known version uses shrimp (in Thai: goong, koon, kung), but you may also use firm white-flesh fish (see Tom Yum Taleh) or chicken (gy, gai or kai).

Red curry

Red curry (Thai: แกงเผ็ด; spicy curry) is a popular Thai dish consisting of curry paste to which coconut milk is added. The base is properly made with a mortar and pestle, and remains moist throughout the preparation process. 
Red curry paste itself is the core flavouring for a number of other non-related dishes such Thot man pla (fish cakes) and sai ua (grilled Chiang Mai sausage).

Red Curry with Roasted Duck is one of the most popular types of curries in Thai restaurants outside of Thailand. See our website for the Homemade Red Curry Paste recipe or if you are short of time, substitute ready-made canned curry paste with great results.

Ho mok pla

Ho mok pla, fish curry paté

Ho mok pla - a paté of fish, spices, coconut milk and egg, steamed in a banana leaf cup and topped with thick coconut cream before serving.

Thot man 

Thot man pla krai with fried basil

Thot man - deep fried fishcake made from knifefish (Thot man pla krai, Thai: ทอดมันปลากราย) or shrimp (Thot man kung, Thai: ทอดมันกุ้ง).

Thot man pla is made by deep frying small patties of minced fish (most often plakrai) mixed with red curry paste, finely chopped yardlong beans (tua fak yao, Thai: ถั่วฝักยาว), and finely shredded kaffir lime leaves (bai makrut, Thai: ใบมะกรูด). The same recipe with minced prawns, instead of fish, will make you thot man kung (Thai: ทอดมันกุ้ง). The fried leaves seen in the photo are those of Thai holy basil (bai kraphao, Thai: ใบกะเพรา). Thot man pla is served with a sweet chilli dip sauce which normally contains diced cucumber and crushed peanuts. This dish can be eaten as a snack, a starter, or as one of the dishes in a Thai buffet style meal.

Phak bung fai daeng: fried morning-glory

Phak bung fai daeng - stir fried morning-glory with yellow bean paste. 

 (Phat) phak boong fai daeng (Thai: ผัดผักบุ้งไฟแดง): Literally it means "(fried) red fire morning-glory". The basic recipe is morning-glory (Ipomoea aquatica) stir-fried with garlic, chillies, Thai yellow bean sauce (taochiao), oyster sauce and fish sauce. For the correct taste, one needs to get the cooking flames in to the pan. This vegetable dish is extremely popular in Thailand.

Pla sam rot

Pla sam rot

Pla sam rot

Pla sam rot - literally "Three flavours fish": deep fried fish with a sweet, tangy and spicy tamarind sauce.

Pla samrot (Thai: ปลาสามรส) or pla thot samrot: Deep fried three flavours fish. Here made with pla thapthim (Thai: ปลาทับทิม, Oreochromis niloticus, Nile Tilapia). The sticky, sweet, spicy and tangy sauce's main ingredients are tamarind, chillies and garlic. The dish is garnished with roughly chopped coriander (cilantro) leaves. The fish is approximately 25 cm (10 inches) in length.

Phat khana mu krop

Phat khana mu krop - khana (gailan) stir fried with crispy pork

Phat phak kana mu krop: Thai style stir fried Chinese broccoli (pak kana, Thai: ผักคะน้า) with crispy pork (mu krop Thai: หมูกรอบ). The recipe also includes sliced large red chillies, sliced garlic, oyster sauce and soy sauce. Here it is served rat khao, meaning "together with rice".

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Introduction

Hello al my friends
I create this post whit hoping do something best and to like what i do
I no know to much abot thai cusine but have a frineds what help me all work she doing :) and i thansk verry much for this
She verry exigent :) and i hope to do like this blog to be a best blog
I hope si find all the best recipes and to put in this blog
Thank you Patt 

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