Kaeng tai pla: Difference between revisions
expanded |
|||
| Line 20: | Line 20: | ||
This curry is highly spicy, it has a very intense taste and a strong smell 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> |
This curry is highly spicy, it has a very intense taste and a strong smell 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 some times are [[baby corn]] and [[pumpkin]]. The main condiments for this curry are a sauce made from fermented fish entrails ''(tai pla)'',<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 some times are ''[[Parkia speciosa]]'', [[baby corn]] and [[pumpkin]]. The main condiments for this curry are a sauce made from fermented fish entrails ''(tai pla)'',<ref> |
||
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</ref> which gives it its pungent smell and taste, [[shrimp paste]], [[turmeric]], [[galangal]], [[lemongrass]], 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> |
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</ref> which gives it its pungent smell and taste, [[shrimp paste]], [[turmeric]], [[galangal]], [[lemongrass]], 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> |
||
Revision as of 10:06, 1 December 2012
 Kaeng tai pla in Bangkok | |
| Alternative names | Gaeng kae |
|---|---|
| Type | Curry |
| Place of origin | Thailand |
| Region or state | Southern Thailand |
| Serving temperature | Hot |
| Main ingredients | Fish, vegetables, fish entrails sauce |
Kaeng tai pla (Template:Lang-th) is a curry of southern Thai cuisine.
Ingredients
This curry is highly spicy, it has a very intense taste and a strong smell that usually are only appreciated by local people and connoisseurs.[1] It is made mainly with vegetables and fish. Sometimes it includes prawns and certain variants use coconut milk instead of water.[2]
The usual ingredients of the dish are bamboo shoots, eggplants, pea eggplants, yardlong beans and fresh chilies.[3] Other vegetables used some times are Parkia speciosa, baby corn and pumpkin. The main condiments for this curry are a sauce made from fermented fish entrails (tai pla),[4] which gives it its pungent smell and taste, shrimp paste, turmeric, galangal, lemongrass, red chili paste, black pepper, onions and garlic.[5]
Kaeng tai pla is usually served with fresh vegetables in a separate plate and eaten along with steamed rice.
See also
References
- ^ Good God, Sri Siam Cafe!
- ^ Thai Hot Spicy - Kaeng Tai Pla (แกงไตปลา)
- ^ Kaeng Khae Kai (Katurai Chilli Soup with Chicken)
- ^ 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
- ^ Kaeng Tai Pla แกงไตปลา
External links
 | This Thailand-related article is a stub. You can help Wikipedia by expanding it. |
 | This cuisine-related article is a stub. You can help Wikipedia by expanding it. |