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Nine Auspicious Thai Desserts
The nine auspicious Thai desserts are used for traditional ceremonies such as weddings or housewarmings, because of their good meaning (the word ''“gao”'' which means “nine” in Thai and also signifies prosperity). Most of the desert names include the word ''Thong'', which means gold in Thai, a symbol of wealth and prosperity. Thong Yip Thong Yip is made from egg yolks and flour, then cooked in a syrup (sugar stewed in jasmine-scented water); each piece is moulded into the shape of a five-pointed star, and then placed in a China cup to set. In Thai, the word ''thong'' means "gold" and ''yip'' means "to pick". Thong Yot ''Thong Yot'' is described as a sister of Y''hong Yip'', due to the similarity in ingredients used even though the form is different. Thong Yot means "golden drop". It augurs wealth for the person who is served it. Foi thong '' Foi thong'' uses the same ingredients as ''thong yip'' and ''thong yot''. ''Foi thong'' means "golden noodle" or "golden yar ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Thong Yib
The thong is a garment generally used as either underwear or in some countries, as a swimsuit. It may also be worn for traditional ceremonies or competitions. Viewed from the front, the thong typically resembles a bikini bottom, but at the back the material is reduced to a minimum. Thongs are almost always designed to cover the genitals, anus and perineum and leave part or most of the buttocks uncovered. The back of the garment typically consists of a thin waistband and a thin strip of material, designed to be worn between the buttocks, that connects the middle of the waistband with the bottom front of the garment. It is also used as a descriptive term in other types of garment, such as a bodysuit, bodystocking, leotard or one-piece swimsuit, with the meaning "thong-backed". One type of thong is the G-string, the back of which consists only of a (typically elasticized) string. The two terms ''G-string'' and ''thong'' are often used interchangeably; however, they can re ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Cha Mongkut
''Cha mongkut'' ( th, จ่ามงกุฎ, ) is a name of one of the traditional Thai desserts. It is similar to '' kalamae'' and is made of rice flour and glutinous flour mixed with green bean flour, and is stirred with coconut milk and sugar until it becomes sticky; it is typically sprinkled with chopped roasted peanuts on top or stuffed with melon seeds (The old traditional recipe uses pieces of fried flour that are as small as rice grains, which take a longer time to prepare.). Traditionally, they are cut into bite-size pieces and wrapped with banana leaf. Moreover, the aromatic scents of the dessert are given by fresh flowers such as Kesidang, Ylang-Ylang, Damask rose, and Jasmine with boiled water, which is used to squeeze coconut milk. ''Cha mongkut'' is easy to keep and does not need to be stored in a refrigerator. Cultural significance ''Cha mongkut'' has been mentioned in The Verse of Foods and Desserts by the King Rama II of Siam, and the original recipe of ''cha mo ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Thai Cuisine
Thai cuisine ( th, อาหารไทย, , ) is the national cuisine of Thailand. Thai cooking places emphasis on lightly prepared dishes with strong Odor, aromatic components and a spicy edge. Australian chef David Thompson (chef), David Thompson, an expert on Thai food, observes that unlike many other cuisines, Thai cooking is "about the juggling of disparate elements to create a harmonious finish. Like a complex musical chord it's got to have a smooth surface but it doesn't matter what's happening underneath. Simplicity isn't the dictum here, at all." Traditional Thai cuisine loosely falls into four categories: ''tom'' (boiled dishes), ''yam'' (spicy salads), ''tam'' (pounded foods), and ''kaeng'' (curries). Deep-fries, stir-fries, and steamed dishes derive from Chinese cuisine. In 2017, seven Thai dishes appeared on a list of the "World's 50 Best Foods", an online poll of 35,000 people worldwide by ''CNN Travel''. Thailand had more dishes on the list than any other co ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
List Of Thai Desserts
This is a list of Thai khanom, comprising snacks and desserts that are a part of Thai cuisine. Some of these dishes are also a part of other cuisines. The word "khanom" ( th, ขนม), refers to snack or dessert, presumably being a compound between two words, "khao" (ข้าว), "rice" and "khnom" (หนม), "sweet". The word "khanom" in the Thai sense is snack or sweet food made from flour. Thai khanom * ''Bua Loy, rice flour rolled into small balls and then cooked in coconut milk.'' * '' Bulan dan mek'' * '' Lot chong'' * '' Cha mongkut'' * '' Fakthong kaeng buat'' * '' Foi thong'' * Fresh fruit * ''Grass jelly'' * ''Khanom babin'' * ''Khanom bueang'' – known as Thai crêpes * ''Khanom chan'' – means layer dessert * '' Khanom keson lamchiak'' * '' Khanom khai pla'' * ''Khanom khrok'' * '' Khanom khuai ling'' * '' Khanom mo kaeng'' * '' Khanom namdokmai'' * '' Khanom phing'' * '' Khanom piakpun'' * '' Khanom sane chan'' * ''Khanom sot sai'' * ''Khanom ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Khanom Chan
Khanom chan ( th, ขนมชั้น, ) is an ancient Thai ''khanom'', or dessert, made of tapioca flour, rice flour, and coconut milk, among other ingredients. Originating from the Sukhothai Period, the dessert is a staple snack in Thai cuisine, and Thai people usually prepare it for auspicious ceremonies. Khanom chan is fragrant, subtly sweet, and slightly oily from the addition of the coconut milk; its texture is smooth yet sticky. Name and origin Its name derives from two Thai words: “''khanom''” ( th, ขนม) meaning "dessert", and “''chan''” ( th, ชั้น) meaning "layer" or "layers". The dessert has its origins in the Sukhothai Period, when foreign trade with China and India contributed to cultural exchanges, including that of food. As a result, the food was developed from ingredients that came from many nations and was adapted to suit the living conditions of local people. Usage In a complete serving, a minimum of nine layers of the dessert a ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Kue Lapis - Driekleur En Rozen
Kue is an Indonesian bite-sized snack or dessert food. Kue is a fairly broad term in Indonesian to describe a wide variety of snacks including cakes, cookies, fritters, pies, scones, and patisserie. Kue are made from a variety of ingredients in various forms; some are steamed, fried or baked. Kue are popular snacks in Indonesia, which has the largest variety of kue. Because of the countries' historical colonial ties, ''Koeé'' (kue) is also popular in the Netherlands. Indonesian kue demonstrate local native delicacies, Chinese and Indian influences, as well as European cake and pastry influences. For example, bakpia and kue ku are of Chinese Peranakan origin, kue putu is derived from Indian puttu, while kue bugis, klepon, nagasari, getuk, lupis and wajik are of native origin; on the other hand, lapis legit, kue cubit, kastengel, risoles and pastel are European influenced. In Java, traditional kue is categorized under '' jajan pasar'' (lit: "market buys" or "market m ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
