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Kaeng kanun CM
Kaeng kanun is a northern Thai curry made with jackfruit.
Thai cuisine is the national cuisine of Thailand. Balance, detail, and variety are of paramount significance to Thai chefs. Thai cooking places emphasis on lightly prepared dishes with strong aromatic components and a spicy edge. It is known for its complex interplay of at least three and up to four or five fundamental taste senses in each dish or the overall meal: sour, sweet, salty, bitter, and spicy.

Thai cuisine (อาหารไทย : Ar-Han-Thai) is one of the most popular cuisine in the world. In 2011, seven of Thailand's popular dishes made it to the list of the "World's 50 Most Delicious Foods (Readers' Pick)"— a worldwide online poll of 35,000 people by CNN Travel. Thailand had more dishes on the list than any other country. They were tom yam goong (4th), pad Thai (5th), som tam (6th),massaman curry (10th), green curry (19th), Thai fried rice (24th) and moo nam tok (36th).


Khao Tom (Thai Rice Soup) Recipe.

Free Recipe Khao Tom (Thai Rice Soup).

Recipe Type: R Recipes. Recipe Preparation: boil. Cooking Temperature: . Recipe Serves: 4.

Ingredients for Khao Tom (Thai Rice Soup) Recipe.

6 c Pork or chicken stock 1 tb Minced fresh gingerroot 2 lg Shallots, minced and crushed 1 Stalk lemon grass, cut into -2 pieces 3/4 c Rice 1/2 lb Minced ground pork 2 tb Thai fish sauce 1 Cubes firm bean curd, for -garnish Sliced scallion, for garnish Deep-fried shallots, for -garnish 1 Sprig fresh cilantro, for -garnish.

Khao Tom (Thai Rice Soup) Preparation.

In a large saucepan combine stock with gingerroot, shallots, lemon grass, rice and salt to taste. Bring to a boil and simmer, stirring occasionally, for 20 to 30 minutes, or until soup is a porridge- like consistency. Remove and discard lemon grass. Add the pork and fish sauce and simmer 5 minutes more. Garnish with scallion, shallots and cilantro.

Khao Tom Koong (Rice Soup with Shrimp) Recipe.

Free Recipe Khao Tom Koong (Rice Soup with Shrimp).

Recipe Type: S Recipes. Recipe Preparation: boil. Cooking Temperature: . Recipe Serves: 4.

Ingredients for Khao Tom Koong (Rice Soup with Shrimp) Recipe.

2 c Water 1 c Cooked white rice 1 c Thinly sliced Chinese celery -(including the leaves) 2 tb Fish sauce 1 tb Maggi seasoning 1 tb Garlic; thinly sliced 1 ts Black pepper; freshly ground -(or to taste) 4 lg (8 to the pound) shrimp; –or- 1/2 lb Smaller ones; shelled, -deveined; and butterflied, –or- 1/2 lb Other flavor ingredient.

Khao Tom Koong (Rice Soup with Shrimp) Preparation.

Khao tom is a staple in Thailand, being widely eaten as a breakfast dish, as well as an accompaniment to lunch and dinner. It can be cooked plain (without the shrimp), or as here with shrimp. It can also be made by simple substitution with chicken, pork, or any combination of seafood that you have to hand. It can be made with cooked left over chicken/shrimp etc, or as here with fresh ingredients. It is however almost always made from pre-cooked rice (though not always left-overs: the cook will often simply ladle enough rice from the electric rice pot to make the soup shortly before serving dinner.) Made with chicken it is a popular meal for recovering patients who still feel a little queasy. I make no apolgies for also posting this to the chile heads mailing list: it is one of the best cures I know for the fire of an over hot chili dish! In Thailand the rice is almost always cooked until it starts to fall and the liquor turns milky. When my wife worked as the chef at the Bangkok Oriental Cuisine in Merrimack, New Hampshire, they found that the customers preferred it with the rice less cooked. If you also want the rice to stay intact , then limit the heating before adding the shrimp to 2 or 3 minutes, which is enough to ensure that it is heated through ready to eat. Maggi seasoning, also known as Maggi sauce, is a dark – almost black – seasoning sauce, made by the Maggi company of Switzerland, and widely used in Asian cooking. It should be available from asian supermarkets in case of difficulty. If it can”t be found at all, then mix a little Worcestershire sauce with an equal volume of dark soy sauce. The taste isn”t quite the same, but it will do. The celery used in Thailand is Chinese Celery (the plant of which celeriac is the root ball). If this isn”t available you can use western celery. Cooks in Thailand make this in a wok – but I”m not convinced that it is entirely safe to balance this much fluid in a round bottom wok on a skimpy western stove-hob. So perhaps for safety you should use a large saucepan. Method: In a very small amount of oil sautee the garlic until golden brown and beginning to crisp up, then pour in the water, and bring to the boil, next add the celery, Maggi sauce, and fish sauce and pepper, and stir until it boils again. Now add the rice and return to the boil, continuing to simmer, stirring occasionally, until the rice begins to fall and the water turns a milky white (note comment above). Now add the shrimp, and cook until they turn pink. Transfer to a serving dish, and garnish with chopped coriander/cilantro leaves.


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