Lesson 1 – Thai Rice Dishes

Module 2 – Thai Culinary Cuisine

Lesson 1 – Thai Rice Dishes

 

Jok mu sap.JPG

Chok

โจ๊ก

Rice congee

Of Chinese origin, it is a rice congee with minced chicken or pork. Mixing an egg in with the congee is optional.

 

 

2013 Khao kan chin.jpgChok

โจ๊ก

Rice congee

Of Chinese origin, it is a rice congee with minced chicken or pork. Mixing an egg in with the congee is optional.
Khao kan chin ข้าวกั๊นจิ๊น 2013 Khao kan chin.jpg North A dish of the Tai Yai (Shan people) of Myanmar and northern Thailand, it is rice that is mixed with pork blood and steamed inside a banana leaf.

Khao kan chin is served with cucumber, onions and fried, dried chillies.

 

 

 

Khao kha mu 02.JPGKhao kha mu

ข้าวขาหมู  

Steamed rice is served with sliced pig’s trotters which has been simmered in soy sauce and five spice powder.

It is always served with a sweet spicy dipping sauce, fresh bird’s eye chillies and cloves of garlic on the side.

Boiled egg and a clear broth on the side are optional.

 

 

 

 

Khao khai chiao songkhrueng.jpgKhao 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.

The variant shown in the image is khao khai chiao songkhrueang (Thai: ข้าวไข่เจียวทรงเครื่อง) where the omelet is topped with a minced pork and vegetable stir-fry.

 

 

 

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.JPGKhao mok kai

ข้าวหมกไก่

Thai chicken

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 mok nuea.jpgKhao mok nuea

ข้าวหมกเนื้อ

The Thai version of a “beef biryani“.

 

 

 

 

 

2013 Khao man kai Chiang Mai.jpgKhao man kai

ข้าวมันไก่

Chicken rice

Rice steamed with garlic served with sliced chicken, chicken broth and a spicy dipping sauce.

 

 

 

 

Khao mu krop.jpgKhao mu krop

ข้าวหมูกรอบ

Rice and crispy pork that is often, as here in this image, served with boiled egg and a bowl of broth.

The sauce that always comes with khao mu krop is here served separately in the bowl at the top of the image.

 

 

Khao mu krop mu daeng in Nong Khai.jpgKhao 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.JPGKhao 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.JPGKhao 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.

 

 

 

 

 

 

Khao nuea op.jpgKhao nuea op

ข้าวเนื้ออบ

Rice with slices of baked beef, served with a spicy chilli dip.

 

 

 

 

 

Thaifriedrice.jpgKhao 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.jpgKhao 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 kaeng khiao wan.jpgKhao phat kaeng khiao wan

ข้าวผัดแกงเขียวหวาน

Rice fried with green curry.

 

 

 

 

Khao phat kraphao mu.jpgKhao phat kaphrao mu

ข้าวผัดกะเพราหมู

Basil fried rice with pork

Rice fried with a certain variety of Thai basil called kaphrao (Ocimum tenuiflorum), sliced pork and chillies.

 

Khao phat nam liap.jpgKhao phat namliap

ข้าวผัดหนำเลี้ยบ

Khao phat nam liap.jpg Rice fried with nam liap, the fruit of the Canarium album, also known as “Chinese olives“.

 

 

 

 

 

Khao phat nam phrik long ruea.jpgKhao phat nam phrik long ruea

ข้าวผัดน้ำพริกลงเรือ

Central Rice fried with Nam phrik long ruea (lit. “boat journey chilli paste“) and pieces of khai khem (salted duck’s eggs).

Fried, sliced, sweet Chinese sausage called kun chiang (Thai: กุนเชียง) are also served here with some sliced cucumber on the side.

 

 

 

 

Khao phat nam phrik narok.jpgKhao 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 01.jpgKhao 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.jpgKhao 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.

 

 

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