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Phraeng Nara
Sam Phraeng ( th, สามแพร่ง, ), also spelled as Sam Praeng, is the name of a neighbourhood that is historic area in Rattanakosin Island, San Chaopho Suea Subdistrict, San Chaopho Suea Sub-District, Phra Nakhon District, Bangkok. It is an area in the middle between Atsadang Road, Atsadang (run through Pak Khlong Talad to Sanam Luang) and Tanao Roads (run through Si Kak Sao Chingcha to Bang Lamphu). In addition, it is considered in the same neighbourhood as other attractions, such as Sao Chingcha, San Chao Pho Suea Phra Nakhon, San Chao Pho Suea, Wat Suthat, Wat Ratchabophit, Ministry of Defense (Thailand), Ministry of Defense, Saphan Chang Rong Si etc. The term ''Sam Phraeng'' in Thai generally means "three-way intersection", which according to ancient Thai beliefs, are the path that the ghost or various spirits used as the path through, therefore is an inauspicious place and no one dares to build houses for living. The name is derived from three ''soi'' (alleyways ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Saphan Chang Rong Si
Chang Rong Si Bridge ( th, สะพานช้างโรงสี, , ) is a bridge and monument in the Rattanakosin Island area of Phra Nakhon District, the historic centre of Bangkok. The bridge spans Khlong Khu Mueang Doem, the old city moat, and is locate behind the Ministry of Defense and at the front corner of the Ministry of Interior. It signifies the beginning of Bamrung Mueang Road as it continues eastward from Kanlayana Maitri Road. Atsadang Road meets the bridge's eastern foot at the eponymous Saphan Chang Rong Si Intersection, while Rachini Road runs alongside the canal on the opposite side. The bridge was originally built for elephants that returned from war and was located near a rice mill, hence came the name "Saphan Chang Rong Si", which literally means "elephants' bridge at rice mill". It was originally a wooden bridge and there were three similar bridges which were later demolished. During the reign of King Chulalongkorn (Rama V), the bridge was restored by ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Popiah
Popiah () is a Fujianese/ Teochew-style fresh spring roll filled with an assortment of fresh, dried, and cooked ingredients, eaten during the Qingming Festival and other celebratory occasions. ''The dish is'' made by the people and diaspora of Fujian province of Mainland China (in Quanzhou, Xiamen, and Zhangzhou), neighbouring Chaoshan district, and by the Teochew and Hoklo diaspora in various regions throughout Southeast Asia and in Taiwan (due to the majority of Taiwanese being Hoklo), The origin of popiah dates back to the 17th century. Etymology In the Chaoshan dialect and Hokkien language, ''popiah'' is pronounced as /poʔ˩piã˥˧/ (), which means "thin flatbread/cake". Depending an the regions in Fujian, it is also commonly referred to as /lun˩piã˥˧/ (), which is the etymological origin of "lumpia" in Indonesia and the Philippines. It is referred to as ''rùnbǐng'' () or ''báobǐng'' () in Mandarin, and also as ''bópíjuǎn'' (). Wrapper and fillings A ''popi ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Mango Sticky Rice
Mango sticky rice is a traditional Southeast Asian and South Asian dessert made with glutinous rice, fresh mango and coconut milk, and eaten with a spoon or the hands. Preparation Usually desserts involving sticky rice are sweetened with palm sugar or jaggery combined with coconut milk and coconut flakes, wrapped in banana leaf, then steamed or stuffed in bamboo and roasted on an open fire such as sticky rice in bamboo. The main ingredients needed are sticky rice (glutinous rice), canned or fresh coconut milk, salt, palm sugar and mangoes. To prepare the dish, the rice is soaked in water and then cooked by steaming or the use of a rice cooker. Meanwhile, the coconut milk is mixed with salt and sugar then heated without boiling. After the rice is finished cooking, the coconut milk mixture and the rice are mixed together evenly and allowed to sit to allow the milk to absorb into the rice. The mangoes are peeled and sliced. To serve the dish, the rice is scooped onto a plate, a f ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Kai Yang
Kai yang or gai yang ( th, ไก่ย่าง, , literally meaning "grilled chicken"), also known as kai ping or gai ping ( th, ไก่ปิ้ง), or pīng kai ( lo, ປີ້ງໄກ່, ), is a dish originating from the Lao people of Laos and Isan (northeastern Thailand), but it is now commonly eaten throughout the whole of Thailand. The dish is a standard staple of street markets and readily available at all times. Being a typical Laotian/Isan dish, it is often paired with green papaya salad and sticky rice (Thai/Isan: ข้าวเหนียว, ; lo, ເຂົ້າໜຽວ). It is also eaten with raw vegetables, and often dipped in spicy sauces such as Laotian jaew bong. In Thailand, there are also many famous Thai Muslim varieties of ''kai yang'' which are not of Lao origin at all, but more akin to the grilled chicken from Malaysia. Names The Laotian name for the dish is pīng kai () and means "roast chicken". In Laotian restaurants in the West, it is kn ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Pad Thai
Pad thai, phat thai, or phad thai ( or ; th, , , ISO: ''p̄hạd thịy'', , 'Thai stir fry'), is a stir-fried rice noodle dish commonly served as a street food in Thailand as part of the country's cuisine. It is typically made with rice noodles, shrimp, peanuts, a scrambled egg, and bean sprouts, among other vegetables. The ingredients are fried in a wok. Ingredients Pad thai is made with rehydrated dried rice noodles with some tapioca flour mixed in, which are stir fried with eggs and chopped firm tofu, flavored with tamarind juice, fish sauce, dried shrimp, garlic or shallots, red chili pepper and palm sugar, and served with lime wedges and often chopped roasted peanuts. It may contain other vegetables like bean sprouts, garlic chives, pickled radishes or turnips, and raw banana flowers. It may also contain fresh shrimp, crab, squid, chicken or other fish or meat. Many of the ingredients are provided on the side as condiments, such as the red chili pepper, lime wedges, ro ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Satay
Satay ( , in USA also , ), or sate in Indonesian spelling, is a Southeast Asian dish of seasoned, skewered and grilled meat, served with a sauce. The earliest preparations of satay is believed to have originated in Javanese cuisine, but has spread to almost anywhere in Indonesia, where it has become a national dish. Indonesian satay is often served with peanut sauce – a sauce made from peanut butter, and is often accompanied with lontong, a type of rice cake, though the diversity of the country has produced a wide variety of satay recipes. It is also popular in many other Southeast Asian countries including Brunei, Malaysia, Philippines, Singapore and Thailand. It is also recognized and popular in Suriname and the Netherlands. In Sri Lanka, it has become a staple of the local diet as a result of the influences from the local Malay community. Satay may consist of diced or sliced chicken, goat, mutton, beef, pork, fish, other meats, or tofu; bamboo skewers are often us ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Café
A coffeehouse, coffee shop, or café is an establishment that primarily serves coffee of various types, notably espresso, latte, and cappuccino. Some coffeehouses may serve cold drinks, such as iced coffee and iced tea, as well as other non-caffeinated beverages. In continental Europe, cafés serve alcoholic drinks. A coffeehouse may also serve food, such as light snacks, sandwiches, muffins, fruit, or pastries. Coffeehouses range from owner-operated small businesses to large multinational corporations. Some coffeehouse chains operate on a franchise business model, with numerous branches across various countries around the world. While ''café'' may refer to a coffeehouse, the term "café" generally refers to a diner, British café (colloquially called a "caff"), "greasy spoon" (a small and inexpensive restaurant), transport café, teahouse or tea room, or other casual eating and drinking place. A coffeehouse may share some of the same characteristics of a bar or restaurant, ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Beef Noodles
Beef noodle soup is a noodle soup made of stewed or braised beef, beef broth, vegetables and noodles. It exists in various forms throughout East and Southeast Asia. One of the oldest beef noodle soups is the Lanzhou lamian (兰州拉面) or Lanzhou beef noodle soup which was created by the Hui people of northwest China during the Tang dynasty. There are numerous beef noodle soups available in China with a higher variety in the west than the east. Another common varietal is the red-braised beef noodle soup (紅燒牛肉麵) from Taiwan, which was first created by Sichuanese Kuomintang veterans; it is commonly known as Taiwanese beef noodle soup in English. Other beef noodle soup varietals include Pho from Vietnam. East Asian varieties Lanzhou beef noodle soup The Lanzhou beef noodle soup is the version most commonly seen in mainland China, and is a Chinese Muslim style of beef noodle, also known as clear-broth or consommé-stewed beef noodle (). It often uses halal (or ''q ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Street Food Of Thailand
Street food in Thailand brings together various offerings of ready-to-eat meals, snacks, fruits and drinks sold by hawkers or vendors at food stalls or food carts on the street side in Thailand. Sampling Thai street food is a popular activity for visitors, as it offers a taste of Thai cooking traditions. Bangkok is often mentioned as one of the best places for street food. In 2012, VirtualTourist named Bangkok as the number one spot for street food—the city is notable for both its variety of offerings and the abundance of street hawkers. There are many areas in Bangkok that are famous for as a street food center such as Yaowarat and nearby area (Talat Noi, Wat Traimit and Chaloem Buri), Nang Loeng, Sam Phraeng, Pratu Phi, Bang Lamphu, Kasat Suek, Sam Yan, Tha Din Daeng, Wongwian Yai, Wang Lang, Talat Phlu. Characteristics There is scarcely a Thai dish that is not sold by a street vendor or at a market somewhere in Thailand. Some specialize in only one or two dishes, other ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
