Jump to content

Kaeng tai pla: Difference between revisions

From Wikipedia, the free encyclopedia
Content deleted Content added
link
expanded
Line 23: Line 23:
''Kaeng tai pla'' is a highly spicy curry; it has a very intense taste and pungent aroma that usually are only appreciated by local people and [[connoisseur]]s.<ref>[http://chowhound.chow.com/topics/806176 Good God, Sri Siam Cafe!]</ref> It is made mainly with vegetables and fish. Sometimes it includes prawns and certain variants use [[coconut milk]] instead of water.<ref>[http://temp.allthaifood.com/recipes/5-235-2/kaeng-tai-pla-(%E0%B9%81%E0%B8%81%E0%B8%87%E0%B9%84%E0%B8%95%E0%B8%9B%E0%B8%A5%E0%B8%B2).html Thai Hot Spicy - Kaeng Tai Pla (แกงไตปลา)]</ref>
''Kaeng tai pla'' is a highly spicy curry; it has a very intense taste and pungent aroma that usually are only appreciated by local people and [[connoisseur]]s.<ref>[http://chowhound.chow.com/topics/806176 Good God, Sri Siam Cafe!]</ref> It is made mainly with vegetables and fish. Sometimes it includes prawns and certain variants use [[coconut milk]] instead of water.<ref>[http://temp.allthaifood.com/recipes/5-235-2/kaeng-tai-pla-(%E0%B9%81%E0%B8%81%E0%B8%87%E0%B9%84%E0%B8%95%E0%B8%9B%E0%B8%A5%E0%B8%B2).html Thai Hot Spicy - Kaeng Tai Pla (แกงไตปลา)]</ref>


The usual ingredients of the dish are [[bamboo shoot]]s, [[Thai eggplant|eggplant]]s, [[pea eggplant]]s, [[yardlong bean]]s and fresh [[chili]]es.<ref>[http://www.youtube.com/watch?v=E92bq_9fJp8 Kaeng Khae Kai (Katurai Chilli Soup with Chicken)]</ref> Other vegetables used alternatively are ''[[Parkia speciosa]]'', [[baby corn]] and [[pumpkin]].<ref>[http://www.youtube.com/watch?v=tEXl-SBkWMI Tai pla curry]</ref> The main ingredients for the soup are ''tai pla'' sauce, which contributes greatly to its characteristic smell and taste, as well as [[shrimp paste]], [[turmeric]], [[Boesenbergia rotunda|lesser galangal]], [[lemongrass]], [[kaffir lime]] leaves, red chili paste, [[black pepper]], [[onion]]s and [[garlic]].<ref>[http://www.bloggang.com/viewblog.php?id=booker-book&date=25-08-2008&group=3&gblog=17 Kaeng Tai Pla แกงไตปลา]</ref>
The usual ingredients of the dish are [[bamboo shoot]]s, [[Thai eggplant|eggplant]]s, [[pea eggplant]]s, [[yardlong bean]]s and fresh [[chili]]es.<ref>[http://www.youtube.com/watch?v=E92bq_9fJp8 Kaeng Khae Kai (Katurai Chilli Soup with Chicken)]</ref> Other vegetables used alternatively are ''[[Parkia speciosa]]'', [[baby corn]], [[pumpkin]]<ref>[http://www.youtube.com/watch?v=tEXl-SBkWMI Tai pla curry]</ref> and also potatoes if bamboo shoots are not available.<ref>[http://the2gluttons.blogspot.com/2007/08/fish-belly-tai-pla-curry.html Fish Belly (Tai Pla) Curry]</ref>
The main condiments are ''tai pla'' sauce, which contributes greatly to its characteristic smell and taste, as well as [[shrimp paste]], [[turmeric]], [[Boesenbergia rotunda|lesser galangal]], [[lemongrass]], [[kaffir lime]] leaves, red chili paste, [[black pepper]], [[onion]]s and [[garlic]].<ref>[http://www.bloggang.com/viewblog.php?id=booker-book&date=25-08-2008&group=3&gblog=17 Kaeng Tai Pla แกงไตปลา]</ref>


== See also ==
== See also ==

Revision as of 12:22, 1 December 2012

Kaeng tai pla
Kaeng tai pla in Bangkok
Alternative namesGaeng tai pla
TypeCurry
Place of originThailand
Region or stateSouthern Thailand
Serving temperatureHot
Main ingredientsFish, vegetables, fermented fish viscera sauce

Kaeng tai pla (Template:Lang-th) is a curry of southern Thai cuisine. Its name is derived from tai pla, a salty sauce made from fermented fish entrails[1] which gives the curry a strong smell and flavor.

This curry is usually served with fresh vegetables in a separate plate and eaten along with steamed rice.

Ingredients

Kaeng tai pla is a highly spicy curry; it has a very intense taste and pungent aroma that usually are only appreciated by local people and connoisseurs.[2] It is made mainly with vegetables and fish. Sometimes it includes prawns and certain variants use coconut milk instead of water.[3]

The usual ingredients of the dish are bamboo shoots, eggplants, pea eggplants, yardlong beans and fresh chilies.[4] Other vegetables used alternatively are Parkia speciosa, baby corn, pumpkin[5] and also potatoes if bamboo shoots are not available.[6]

The main condiments are tai pla sauce, which contributes greatly to its characteristic smell and taste, as well as shrimp paste, turmeric, lesser galangal, lemongrass, kaffir lime leaves, red chili paste, black pepper, onions and garlic.[7]

See also

References

  1. ^ Akkasit Jongjareonrak et al. Antioxidant activity of fermented fish viscera (Tai-Pla) from short-bodied mackerel, Faculty of Agro-Industry, Prince of Songkla University, Hat Yai, Songkhla, 90112 Thailand
  2. ^ Good God, Sri Siam Cafe!
  3. ^ Thai Hot Spicy - Kaeng Tai Pla (แกงไตปลา)
  4. ^ Kaeng Khae Kai (Katurai Chilli Soup with Chicken)
  5. ^ Tai pla curry
  6. ^ Fish Belly (Tai Pla) Curry
  7. ^ Kaeng Tai Pla แกงไตปลา