Today we will recommend some of Thai Menu with Phak Waan.
Phak Waan is at its best during the hot season when the vegetable trends to appear. It is vegetable that has long been popular in rural areas because of its sweetness and crunchiness, and its food value in high because of the fibre and vitamin C it contains. Phak Waan had been added to the Kaengsom in generous quantity, as had the fried fish, which kept its crispness throughout the long interval.
The Nam Phrik Jaew Pla Chon, it was based on the fresh-water fish called Pla Chon pounded to a fine consistency. The flavour of the fresh fish was blended with the aroma and bite of roasted chilli and onion, with lime juice adding a bright accent.
Khanom Jeen Nam Phrik Phao was unusual but unremarkable. Small bunches of the fermented rice noodles called Khanom Jeen were arranged on a plate with white chicken meat. This share with the platte with vegetable that had been dipped in batter and fried, together with a hard-boiled egg.
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