A REVIEW OF THAI FOOD

Yam phak kum dong (pickled phak kum leaf) – The greens of phak kum need to be pickled for at least three days the identical way as pickling mustard greens (phak kat). This recipe requires roasted dried chilies.Khao phat American – although devised in Thailand, it is named "American-style" fried rice since the rice is fried with tomato ketchup,

Thai cooking areas emphasis on flippantly prepared dishes with aromatics and spicy heat. The Australian chef David Thompson, an expert on Thai food, observes that as opposed to many other cuisines, Thai cooking is "with regard to the juggling of disparate elements to produce a harmonious complete.Khanom tom – a rice flour dumpling crammed with pa