Lesson 4 – Shared Thai Dishes – Section 5 – Deep-fried Thai Dishes

Module 2 – Thai Dishes

Lesson 4 – Shared Thai Dishes

Section 5 – Deep-fried Thai Dishes

 

Kai ho bai toei.jpgKai 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.jpgKai 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.JPGKai thot

ไก่ทอด

Deep-fried chicken

The version of kai thot as shown in the image is made in the Southern Thai manner, having been marinated with khamin (turmeric) and served with krueng thae (crispy fried chopped garlic and turmeric) as a topping.

 

Khaep mu.jpgKhaep mu

แคบหมู

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.

 

Related imageMu krop

หมูกรอบ

Crispy pork Cooked belly pork is first marinated and then deep fried until crispy.

Often used sliced in vegetables stir fries.

 

 

Mu thot krathiam.jpgMu thot krathiam

หมูทอดกระเทียม

Deep-fried pork and garlic

 

 

 

 

 

Nang kai thot.JPGNang kai thot

หนังไก่ทอด

Crispy, deep-fried chicken skin.

It can be eaten as a snack or together with chilli pastes or salads.

 

 

 

 

No yat sai thot 01.jpgNo yat sai thot

หน่อยัดไส้ทอด

 North – A northern Thai speciality of deep-fried bamboo shoots with a filling of minced pork.

 

 

 

Image result for ปีกไก่สอดไส้ทอดPik kai sot sai thot

ปีกไก่สอดไส้ทอด

Stuffed chicken wings Deep fried, partially de-boned chicken wings, stuffed usually with minced pork.

 

 

 

2013 Pla buang.jpgPla buang

ปลาบ้วง

North – Cuts of Giant snakehead fish (pla chado) are first salted and sun-dried for three days, and then deep-fried.

This dish is somewhat similar to pla chado daet diao from central Thailand but there the fish is only dried for only one day, making the taste less intense.

 

 

 

Pla krai thot.JPGPla krai thot krathiam

ปลากรายทอดกระเทียม

Deep-fried pla krai (“Clown Knifefish“) 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.jpgPla nin thot samun phrai

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.jpgPla sam rot

ปลาสามรส

Three flavours fish

Central – Deep fried fish with a sweet, tangy and spicy tamarind sauce.

 

 

Pla nin thot.jpgPla thot

ปลาทอด

Deep-fried fish

A simple deep-fried fish, most often served with a spicy dipping sauce.

The fish in this image is pla nin, a Nile Tilapia.

 

Pla sai daeng thot.jpgPla 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 turmeric (khamin).

In addition, this particular version was topped with crispy deep-fried chopped garlic and turmeric.

It is often served with raw vegetables on the side, and a spicy dipping sauce.

 

 

 

 

 

Pla wong thot.jpgPla wong thot

ปลาวงทอด

Deep-fried pla wong (literally meaning “circle fish“): fish which have first been cut open, arranged into 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 turmeric.

 

 

Image result for ปูจ๋าPu 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 (Thai: น้ำจิ้มบ๋วย, plum sauce).

Instead of being fried in the crab shell it is also sometimes served as patties.

 

Sai mu thot.JPGSai mu thot

ไส้หมูทอด

Deep-fried pork intestines

 

 

 

 

 

Si khrong mu thot.JPGSi khrong mu thot

ซี่โครงหมูทอด

Deep-fried pork ribs.

The version in the image 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.

 

 

 

 

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