The egg is cooked lightly, topped with various ingredients (such as minced beef or pork, peas, onion, spring onion, carrots, tomatoes), seasoned with fish sauce and/or oyster sauce, and then folded over.
Thai cuisine
Blending elements of several Southeast Asian traditions, Thai cooking places emphasis on lightly prepared dishes with strong aromatic components. The spiciness of Thai cuisine is well known. As with other Asian cuisines, balance, detail and variety are of great significance to Thai chefs. Thai food is known for its balance of three to four fundamental taste senses in each dish or the overall meal: sour, sweet, salty, and bitter.
Khanom Pang Jim Sangkhaya – Pandan Coconut Custard or Dipping Sauce
A silky smooth pandan coconut custard dipping sauce, this pandan custard is a common spread or dipping sauce for fresh breads of all sorts, waffles, fried bread sticks, and Pa Thong Ko (Thai Doughnuts).
Khao Kha Mu – Pork Trotter stewed in Soy Sauce
Khao kha mu is steamed rice served with sliced pork trotter which has been simmered in soy sauce and spices. It is always served with a sweet spicy dipping sauce on the side. Often a clear broth is provided on the side as well, as are fresh bird’s eye chillies and cloves of raw garlic. Boiled egg is optional.
Khao Khai Chiao – Omelette with White Rice
A Thai omelette (khai chiao) with white rice, often eaten with a chilli sauce and slices of cucumber.
Khao Khluk Kapi – Fried Rice with Shrimp Paste
Khao khluk kapi is rice stir-fried with shrimp paste, served with sweetened pork, beef or vegetables, sour mango, fried shrimp, chillies and shallots.
Khao Man Kai – Rice with Steamed Chicken
Khao Man Gai (ข้าวมันไก่) is a popular boiled chicken one plate dish in Thailand which is derived from the famous Hainanese chicken on rice.
Khao Niao Mamuang – Mango Sticky Rice Dessert
Having fresh fruit or a sweet snack is a typical Thai way to end a meal, making mango sticky rice (Khao niao mamuang) the ideal Thai dessert.
Khao Op Sapparot – Thai Pineapple Fried Rice
Chinese invented fried rice but we think it’s the genius of the Thais that make fried rice sinfully delicious — they concocted pineapple fried rice. With the addition of fresh pineapple, flavoured with shrimp paste, fish sauce, and comes in a hollowed out pineapple.
Khao Phat – Thai Fried Rice
This dish differs from Chinese fried rice is that it is prepared with Thai Jasmine rice instead of regular long-grain rice. It normally contains meat (chicken, shrimp, and crab are all common), egg, onions, garlic and sometimes tomatoes.
Khao Phat Gai – Thai Chicken Fried Rice
A basic fried rice commonly made by street vendors and fine restaurants alike. It’s best to use day-old rice that’s been cooked and sitting at room temperature (just leave it in the rice cooker for best results).
Khao Phat Kung – Thai Shrimp Fried Rice
This is a classic shrimp fried rice recipe with fresh shrimp, rice, spring onions, peas, carrots, and oyster sauce.
Khao Soi – Chiang Mai Curry Noodle Soup
Whatever the origin, this dish is delicious and easy to make (once you’ve made your red curry paste). The recipe is traditional made with beef, though we’ve used chicken here.
Khao Tom Gai – Rice Soup with Chicken
Khao Tom is a simple and easy dish to prepare, especially if you use leftover rice that you might happen to have in the fridge. It’s like rice porridge, cooked with pork or chicken, seasoned with fish sauce and served with egg and sliced chillies.
Khao Tom Mat – Sticky Rice and Banana
Khao tom mat is a Thai street food made of sweet sticky rice cakes filled with banana, black beans and then steamed in banana leaf parcels. Eaten both as a sweet snack or as a meal in itself, the parcels are often given to monks as food offerings at the beginning of Buddhist lent (Khao Phansa).
Khrueang Kaeng Phet – Thai Red Curry Paste
Red curry (lit: spicy soup) 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.