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Gai Tod Hat Yai (Fried chicken in Hat Yai-style) ไก่ทอดหาดใหญ่

Zone South

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Gai Tod Hat Yai (Fried chicken in Hat Yai-style) ไก่ทอดหาดใหญ่

Background

Gai Tod Hat Yai is influenced by Muslim people in the south who always use a variety of herbs in their cuisine. Fried chicken in Hat Yai-style is made from chicken marinated with coriander seeds, cumin and pepper and garnishing with fried shallots. Then the fried chicken becomes an aromatic dish.

 

Nutrition facts

The dish is high in protein but low fat and enriched with various kinds of vitamins. 100 grams of chicken give energy to body 247 kcal., and provide 25 grams protein and 16 grams fat.

 

Ingredients

  • 1 kg. chicken drumstick / chicken thigh
  • 2 tbsp. black pepper
  • 2 tbsp. coriander seeds
  • 1 tsp. cumin
  • 2 tbsp. garlic cloves
  • 15 grams coriander roots
  • 2 tbsp. oyster sauce
  • 3 tbsp. light soy sauce
  • ½ tsp. salt
  • 1 tbsp. sugar
  • ½ cup rice flour
  • ¼ cup slaked lime
  • Fried shallots for garnishing

 

 

Zone South

Kaeng-Prik-Hoykraeng-Bai-Yiraah

Background “ Kraeng ” or “ Kraang ” words transformed from Javanese language “Kerang and finally become “ Kraeng ”. Cockles are easily found in shallow muddy coast especially Surat-Thani and Pattani provinces. Cockles are unique ingredients for tropical island recipe both steam and curry soup.   Nutrition facts Cockles are similar to many other types of seafood which are rich in protein, iron and phosphorus. Iron is an integral component of hemoglobin, which transports oxygen from the lungs to all body cells, and is also part of key enzyme systems for energy production and metabolism and good for your joint. Cumin leaves are an excellent source of iron with mineral that plays many vital roles in the body. Additionally, iron is an instrument in keeping your immune system healthy.   Ingredients 150 grams cockles’ meat ¼ cup southern curry paste 2 tablespoons of shrimp paste 2 tablespoons of fish sauce 50 grams cumin leaves 2 cups water    


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Zone Northern

KaengHor (Northern Mixed Curry)

Background “Hor” means combination. The dish is cooked by combining variety of food together. Formerly, GaengHor is made by cooking the leftover food, differentiate up to each local community. At present, the dish is cooked with fresh ingredient for nutrition.   Nutrition Facts The signature of GaengHor is its combination of various ingredients. Fresh turmeric is filled with carminative quality. Eggplant has pectin agent which helps control blood sugar levels in diabetics.   Ingredients 150 gram sliced chicken breast 200 gram streaky pork thinly sliced 100 gram eggplant cut into 4 pieces 200 gram pickled bamboo shoot 50 gram Turkey berries 150 gram glass noodles, soaked 100 gram chopped yard long beans 3 tablespoons chopped corianders 3 tablespoons chopped onion spring 3 teaspoons chopped parsley 5 grams crushed bird eye chilies 3 tablespoons fish sauce Vegetable oil for frying  Curry paste ingredients 8 Paprika 1 teaspoon salt 2 tablespoons thinly sliced lemongrass 2 tablespoons thinly sliced garlic 3 tablespoons thinly sliced shallots 1 teaspoons thinly slicedfresh turmeric 1 teaspoon shrimp paste    


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Zone Northeast

Fried Fermented Pork Ribs

    Background Fermentation is a way of food preservation. It has sour taste because of its microorganism process. Fried northeastern pork ribs  is popular to eat with fresh vegetables such as ginger and cabbage.   Nutrition Facts Pork meat is full with protein which cures the body deterioration. The iron helps produce the erythrocyte.   Ingredients 400 grams pork ribs 3 tablespoons cooked rice 15 grams garlic, chopped 2 teaspoons salt


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