Thai Desserts 1

Thai Desserts 1

Khanom Tuay ขนมถ้วย

    It is called Khanom Tuay (ขนมถ้วย). I bought it at Wat Takien Floating Market. However, you can buy it from almost everywhere. Ingredients are basically rice flour, coconut milk and sugar. The recipe does vary a bit. I prefer the one with the second green level which comes from the juice of the pandanus leaf. The lady here told me that she steams them for only 5 minutes.

Khanom Chan ขนมชั้น

    It is called Khanom Chan (ขนมชั้น) which is Layered Dessert. It cost 15 baht. As you can see, it comes in layers with varying colours

Khanom Keng ขนมเข่ง

   This dessert is often seen during Chinese festivals. It is called Khanom Keng (ขนมเข่ง) which is Sticky Rice Flour Dessert.

Foy Thong ฝอยทอง

   This dessert from Thailand is Foy Thong (ฝอยทอง) which is Golden Egg Yolk Thread. It cost 15 baht.

 Khanom Buang ขนมเบื้อง

    This Thai dessert is Khanom Buang (ขนมเบื้อง) which is Thai Crispy Pancakes. They cost 10 baht each. They look a bit like Mexican tacos. Toppings include grated coconut and golden threads.

 Khao Niew Na Pla ข้าวหน้าปลา

   This interesting Thai dessert is Khao Niew Na Pla (ข้าวเหนียวหน้าปลาแห้ง) which is Glutinous Rice with Dried Fish Topping.

Khanom Sod Sai ขนมสอดไส้

   This Thai dessert wrapped in banana leaves is called Khanom Sod Sai (ขนมสดใส) which is Grated Coconut Pudding. The brown filling in
this one is shredded coconut though you will sometimes find alternatives. The pudding is sticky rice with a topping of coconut cream and rice flour. This is then wrapped in a banana leaf and put in a steamer for about ten minutes.


 

Khao Niew Tud ข้าวเหนียวตัด

    This Thai Desserts is Khao Niew Tud (ข้าวเหนียวตัด) which is Stickly Glutinous Rice with Coconut Cream Topping.

 

Khanom Luk Chob ขนมลูกชุบ

   One of the most unusual Thai sweets are the
Khanom Luk Chub (ลูกชุบ) which is Minature Fruit Candy. These desserts are made from mung-bean flour and come in various colours and shapes. They are made to look like a variety of different fruit and vegetables. The main ingredients are mung bean, sugar, coconut milk, agar (agar-agar is Malay for jelly), white jasmine water and food colouring

Fak Thong Kaeng Buad ฟักทองแกงบวช
 
   This Thai dessert is Fak Thong Kaeng Buad (ฟักทองแกงบวด) which is Pumpkin in sweet coconut milk(kra-ti).

Peuak Guan - Tua Guan เผือกกวน - ถั่วกวน
 
   This Thai dessert is called Peuak Guan - Tua Guan (เผือกกวน - ถั่วกวน) which is a Taro and Mung Bean Pudding.

 

Khao Lam ข้าวหลาม

   This Thai dessert is Khao Lam (ข้าวหลาม) which is Sticky rice in Bamboo.

Pla Grim Kai Tao ประกิมไข่เต่า

This is an interesting Thai dessert called Pla Grim Kai Tao (ปลากริมไข่เต่า) which is Rice Flour Strings in Coconut Cream. As you can see, it is made up of two distinctive halves. One is slightly salty and the other sweet. The flour strings are made by mixing rice flour and sticky rice flour. These are then placed in boiling water until they start to float. Next thick coconut milk is mixed with half of the flour strings and some salt is added. In another pot thin coconut milk is mixed with the remainder of flour strongs and palm sugar. A very tasty dish.

Ta Ko ตะโก้   This is a two layer pudding called Ta Ko (ตะโก้) which is Water Chestnuts in Mung Bean Pudding. The pudding part is made up from mung bean flour, cassara flour, sugar and water chestnuts. The filling is coconut cream mixed in with maize and rice flour together with sugar.

Khao Niew Na Kloi ข้าวเหนียวหน้ากลอย
 
   This Thai dessert is called Khao Niew Na Kloi (ข้าวเหนียวหน้ากลอย) which is Sticky Rice with Wild Yam (Dioscorea villosa). The main ingredients are wild yam, grated cocnut, sugar, salt and roasted sesame seed.

Met Khanoon เม็ดขนุน

  This dessert is called Met Khanoon (เม็ดขนุน) which literally translates as Jackfruit Seed in Syrup. However, these days, instead of jackfruit seed they often used mung bean. Other main ingredients include the yolk of duck's eggs and a syrup made up of castor sugar and water.

Thong Yod ทองหยอด
    It is Thong Yod (ทองหยอด) which translates as Golden Egg Yolk Drops. It is made from egg yolks, a mixture of wheat and rice flour and castor sugar. It is then boiled in syrup. Very sweet.

Khao Niew Na Sangkaya ข้าวเหนียวหน้าสังขยา  
 This Thai dessert is called Khao Niew Na Sangkaya (ข้าวเหนียวหน้าสังขยา), which is Thai custard on sticky rice. It cost 12 baht. The sangkaya custard is made with thick coconut milk, palm sugar and pandanus leaves. Everything is mixed together and then strained through muslin. Then it is steamed over boiling




water for 20 minutes.

Wun Kati วุ้นกะทิ
  This is Wun Kati (วุ้นกะทิ), which is a Jelly with Coconut Cream Topping. It costs 30 baht. One of the main ingredients is agar agar which is apparently a vegetarian gelatin substitute produced from a variety of seaweed vegetation. This is dissolved in boiling water. Other ingredients include sugar, grated coconut meat and rice flour. I have seen versions that have a green base. This colour comes from pandanus


leaves.

Bua Loi Kai Wan บัวลอยไข่หวาน

   This Thai dessert is Bua Loi Kai Wan (บัวลอยไข่หวาน), which is rice flour balls with sweet egg. It cost 20 Baht. The rice flour is mixed with fragrant water to make a soft dough and rolled into balls. The rice flour balls are slightly pre-cooked in water first then they are added to a mixture of coconut milk and sugar. A poached egg is also added.

Thai Cuisine

Thai cuisine

   Thai cuisine is the national cuisine of Thailand. Blending elements of several Southeast Asian traditions, Thai cooking places emphasis on lightly prepared dishes with strong aromatic components. The spiciness of Thai cuisine is well known. As with other Asian cuisines, balance, detail and variety are of great significance to Thai chefs. Thai food is known for its balance of three to four fundamental taste senses in each dish or the overall meal: sour, sweet, salty, and bitter

Thai Royal Cuisine

Kaeng phet pet yang: roast duck in red curry

 Serving

    

Thai meals typically consist of either a single dish or rice (khao in Thai) with many complementary dishes served concurrently and shared by all. It is customary to serve more dishes than there are guests at a tableThai food was traditionally eaten with the right hand but it is now generally eaten with a fork and a spoon; this was introduced as part of Westernization during the reign of King Mongkut, Rama IV. It was his brother, Vice-king Pinklao, who, after watching demonstration of Western dining etiquette by American missionary Dr. D. B. Bradley, chose only the Western-style fork and spoon from the whole set of table silverware to use at his own dining table. The fork, held in the left hand, is used to push food into the spoon. The spoon is then brought to the mouth. A traditional ceramic spoon is sometimes used for soups. Knives are not generally used at the table. Chopsticks are used primarily for eating noodle soups, but not otherwise used.

It is common practice for Thais and hill tribe peoples in north and northeast Thailand to use sticky rice as an edible implement by shaping it into small, and sometimes flattened, balls by hand which are then dipped into side dishes and eaten. Thai-Muslims frequently eat meals with only their right hands.

Thai meal in a village temple

  

  Thai food is often served with a variety of sauces (nam chim) and condiments. These may include phrik nam pla/nam pla phrik (consisting of fish sauce, lime juice, chopped chilies and garlic), dried chili flakes, sweet chili sauce, sliced chili peppers in rice vinegar, sriracha sauce, or a spicy chili sauce or paste called nam phrik. In most Thai restaurants, diners can find a selection of Thai condiments, often including sugar or MSG, available on the dining table in small containers with tiny spoons. With certain dishes, such as khao kha mu (pork trotter stewed in soy sauce and served with rice), whole Thai peppers and raw garlic are served in addition. Cucumber is sometimes eaten to cool the mouth after particularly spicy dishes. They often also feature as a garnish, especially with one-dish meals. The plain rice, sticky rice or the khanom chin (Thai rice noodles) served alongside a spicy curry or stir-fry, tends to counteract the spiciness.

A Thai family meal will normally consist of rice with several dishes which form a harmonious contrast of ingredients and preparation methods. The dishes are all served at the same time. A meal at a restaurant for four people could, for instance, consist of fish in dry red curry (chuchi pla), a spicy green papaya salad with dried prawns, tomatoes, yardlong beans and peanuts (som tam thai), deep fried stuffed chicken wings (pik kai sot sai thot), a salad of grilled beef, shallots and celery or mint (yam nuea yang), spicy stir fried century eggs with crispy basil (khai yiao ma phat kraphao krop), and a non-spicy vegetable soup with tofu and seaweed (tom chuet taohu kap sarai) to temper it all

Phrik nam pla is served with nearly every meal

Pastes and sauces

   The ingredients found in almost all Thai dishes and every region of the country is nam pla, a very aromatic and strong tasting fish sauce. Fish sauce is a staple ingredient in Thai cuisine and imparts a unique character to Thai food. Fish sauce is prepared with fermented fish that is made into a fragrant condiment and provides a salty flavor. There are many varieties of fish sauce and many variations in the way it is prepared. Some fish may be fermented with shrimp and/or spices.Pla ra is also a sauce made from fermented fish. It is more pungent than nam pla, and, in contrast to nam pla which is a clear liquid, it is opaque and often contains pieces of fish. To use it in som tam (spicy papaya salad) is a matter of choice.
Kapi, Thai shrimp paste, is a combination of fermented ground shrimp and salt. It is used, for instance, in red curry paste, in the famous chili paste called nam phrik kapi and in rice dishes such as khao khluk kapi.

Several types of kapi (shrimp paste) and
bags of pla ra (fish sauce) sold at a market

khao khluk kapi

   Nam phrik are Thai chilli pastes, similar to the Indonesian and Malaysian sambals. Each region has its own special versions. The wording "nam phrik" is used by Thais to describe any paste containing chilies used for dipping. Curry pastes are normally called phrik kaeng or khrueang kaeng, litt. curry ingredients) but some people also use the word nam phrik to designate a curry paste. Red curry paste, for instance, could be called phrik kaeng phet or khrueang kaeng phet in Thai, but also nam phrik kaeng phet. Both nam phrik and phrik kaeng are prepared by crushing together chillies with various ingredients such as garlic and shrimp paste using a mortar and pestle. Some nam phrik are served as a dip with vegetables such as cucumbers, cabbage and yard-long beans, either raw or blanched. One such paste is nam phrik num, a paste of pounded fresh green chilies, shallots, garlic and coriander leaves. The sweet roasted chili paste called nam phrik phao is often used as an ingredient in Tom yam or when frying meat or seafood, and it is also popular as a spicy "jam" on bread. The dry nam phrik kung, made with pounded dried prawns (kung haeng, Thai: กุ้งแห้ง), is often eaten with rice and a few slices of cucumber.
The soy sauces which are used in Thai cuisine are of Chinese origin and the Thai names for them are (wholly or partially) loanwords from the Teochew language: si-io dam (dark soy sauce), si-io khao (light soy sauce), and taochiao (fermented whole soy beans). Namman hoi (oyster sauce) is also of Chinese origin. It is used extensively in vegetable and meat stir-fries


Vegetables, herbs and spices






Fresh herbs, spices and vegetables
 at Thanin Market, Chiang Mai

    Thai dishes use a wide variety of herbs, spices and leaves rarely found in the West, such as kaffir lime leaves (bai makrut). The characteristic flavor of kaffir lime leaves appears in nearly every Thai soup (e.g., the hot and sour Tom yam) or curry from the southern and central areas of Thailand. The Thai lime (manao) is smaller, darker and sweeter than the kaffir lime, which has a rough looking skin with a stronger lime flavor. Kaffir lime leaves are frequently combined with garlic (krathiam), galangal (kha), lemongrass (takhrai) and/or Thai lemon basil (maenglak), turmeric (khamin) and/or fingerroot (krachai), blended together with liberal amounts of various chillies to make curry paste. Fresh Thai basils are also used to add spice and fragrance in certain dishes such as Green curry, of which kraphao has a distinctive scent of clove and leaves which are often tipped with a maroon color. Further often used herbs in Thai cuisine include phak chi, (cilantro or coriander), rak phak chi (cilantro/coriander roots), culantro (phak chi farang), spearmint (saranae), and pandanus leaves (bai toei). Other spices and spice mixtures in Thai cuisine include phong phalo (five-spice powder), phong kari (curry powder), and fresh and dried peppercorns (phrik thai)

Besides kaffir lime leaves, several other tree leaves are use in Thai cuisine such as cha-om, the young feathery leaves of the Acacia pennata tree, used cooked in omelettes, soups and curries and raw in salads of the Northern Thai cuisine. Banana leaves are often used as packaging for ready-made food or as steamer cups such as in ho mok pla, a spicy paté made with fish and coconut milk. Banana flowers are also used in Thai salads or minced and deep fried in to patties. The leaves and flowers of the neem tree (sadao) are also eaten blanched.

Five main chilies are generally used as ingredients in Thai food. One chili is very small (about 1.25 centimetres (0.49 in)) and is known as the hottest chili: phrik khi nu suan ("garden mouse-dropping chili"). The slightly larger chili phrik khi nu ("mouse-dropping chili") is the next hottest. The green or red phrik chi fa ("sky pointing chili") is slightly less spicy that the smaller chilies. The very large phrik yuak, which is pale green in color, is the least spicy and used more as a vegetable. Lastly, the dried chilies: phrik haeng are spicier than the two largest chilies and dried to a dark red color.
Other typical ingredients are the several types of eggplant (makhuea) used in Thai cuisine, such as the pea-sized makhuea phuang and the egg-sized makhuea suai, often also eaten raw. Although broccoli is often used in Asian restaurants in the west in phat thai and rat na, it was never actually used in any traditional Thai food in Thailand and is still rarely seen in Thailand. Usually in Thailand, khana is used, for which broccoli is a substitute. Other vegetables which are often eaten in Thailand are thua fak yao (yardlong beans), thua ngok (bean sprouts), no mai (bamboo shoots), tomatoes, cucumbers, phak tam leung (Coccinia grandis), kha na (Chinese kale), phak kwangtung (choy sum), cha om (tender Acacia pennata leaves), sweet potatoes (used more as a vegetable), a few types of squash, phakatin (Leucaena leucocephala), sataw (Parkia speciosa), tua phū (Winged beans) and kapōt corn.

Het fang (straw mushrooms) for sale at a market

   Among the green leafy vegetables that are usually eaten raw in the meal or as a side dish in Thailand, the most important are: Phak bung (morning-glory), hōrapha (Thai basil), bai bua bok (Asian pennywort), phak kachēt (water mimosa), phak kat khao (Chinese cabbage), kra thin Thai (ipil-ipil), phak phai (Praew leaves), phak kayang (Rice Paddy Herb), phak chī farang (Eryngium foetidum), phak tiu (Cratoxylum formosum), phak "phaai" (Yellow Burr Head) and kalampī (cabbage). Some of these leaves are highly perishable and must be used within a couple of days.Several types of mushroom (het) also feature in Thai cuisine such as straw mushrooms (het fang) and white jelly fungus (het hu nu khao).


 Representative dishes


Breakfast dishes
 
  Thai cuisine doesn't have very specific breakfast dishes. Very often, a Thai breakfast can consist of the same dishes which are also eaten for lunch or dinner. Fried rice, noodle soups and steamed rice with something simple such as an omelette, fried pork or chicken, are commonly sold from street stalls as a quick take-out. The following dishes tend to be eaten only for breakfast:

• Chok - a rice porridge commonly eaten in Thailand for breakfast. Similar to the rice congee eaten in other parts of Asia.
• Khao khai chiao - an omelet (khai chiao) with white rice, often eaten with a chili sauce and slices of cucumber.
• Khao tom - a Thai style rice soup, usually with pork, chicken or shrimp.

Chok

Khao tom

Individual dishes

• Khanom chin nam ngiao - A speciality of Northern Thailand, it is Thai fermented rice noodles served with pork blood tofu in a sauce made with pork broth and tomato, crushed fried dry chilies, pork blood, dry fermented soy bean, and dried red kapok flowers.

Khao man kai

• Khanom chin namya - round boiled rice noodles topped with a fish based sauce and eaten with fresh leaves and vegetables.
• Khao khluk kapi - rice stir-fried with shrimp paste, served with sweetened pork and vegetables.
• Khao man kai - rice steamed in chicken stock with garlic, with boiled chicken, chicken stock and a dipping sauce.
• Khao phat - One of the most common rice dishes in Thailand. Usually with chicken, beef, shrimp, pork, crab or coconut or pineapple, or vegetarian (che (Thai: เจ).
• Khao phat American - American fried rice that can be found only in Thailand.
• Khao phat kai - fried rice with chicken.
• Khao phat mu - fried rice with pork.
• Khao phat pu - fried rice with crab meat.
• Khao phat kung - fried rice with shrimp.
• Khao phat naem - fried rice with fermented sausage (naem, Thai: แหนม), a typically dish from the Northeast)
• Khao soi - crispy wheat noodles in sweet chicken curry soup (a Northern dish).
• Kuai-tiao nam - rice-noodle soup can be eaten at any time of day; served with many combinations of proteins, vegetables, and spicy condiments. The word kuai-tiao, although originally designating only one type of noodle, the sen yai (wide rice noodles), is used colloquially for all rice noodles in general.

Phat si-io

• Phat khi mao - noodles stir-fried with Thai basil.
• Phat si-io - rice noodles (often kuai tiao) stir-fried with si-io dam (thick sweet soy sauce) and nam pla (fish sauce) and pork or chicken.
• Phat thai - rice noodles pan fried with fish sauce, sugar, lime juice or tamarind pulp, chopped peanuts, and egg combined with chicken, seafood, or tofu.
• Kuai-tiao rat na - wide rice noodles in gravy, with beef, pork, chicken, shrimp, or seafood.

 Central Thai shared dishes

Ho mok pla, fish curry paté

• Chuchi pla kaphong - snapper in chuchi curry sauce (thick red curry sauce)
• Ho mok pla - a paté of fish, spices, coconut milk and egg, steamed in a banana leaf cup and topped with thick coconut cream before serving.
• Kai phat khing - chicken stir-fried with sliced ginger.
• Kaeng khiao wan - called "green curry" in English, it is a coconut curry made with fresh green chillies and flavoured with Thai basil, and chicken or fish meatballs. This dish can be one of the spiciest of Thai curries.
• Kaeng phanaeng - a mild creamy coconut curry with beef (Phanaeng nuea), chicken, or pork. It includes some roasted dried spices similar to Kaeng matsaman.
• Kaeng phet (lit. 'spicy curry') - also known as red curry in English, it is a coconut curry made with copious amounts of dried red chillies in the curry paste.
• Kaeng som (Thai: แกงส้ม) - a hot and sour soup/curry usually eaten together with rice
• Kai phat met mamuang himmaphan - The Thai Chinese version of the Sichuan style chicken with cashews known as Kung Pao chicken, fried with whole dried chilies.
• Miang kham - dried shrimp and other ingredients wrapped in cha plu leaves; often eaten as a snack or a starter.
• Phak bung fai daeng - stir fried morning-glory with yellow bean paste..
• Phat phrik - usually beef stir fried with chilli, called Nuea phat phrik (Thai: เนื้อผัดพริก).
• Pla nueng manao - steamed fish with a spicy lime juice dressing.
• Pla sam rot - literally "Three flavours fish": deep fried fish with a sweet, tangy and spicy tamarind sauce.
• Pu cha - a mixture of cooked crab meat, pork, garlic and pepper, deep fried inside the crab shells and served with a simple spicy sauce, such as Sri Rachaa sauce, sweet-hot garlic sauce, nam phrik phao (Thai: น้ำพริกเผา, roasted chilli paste), nam chim buai (Thai: น้ำจิ้มบ๊วย, plum sauce), or in a red curry paste, with chopped green onions. It is sometimes also served as deep fried patties instead of being fried in the crab shell.
• Suki - a Thai variant of the Chinese hot pot.
• Thot man - deep fried fishcake made from knifefish (Thot man pla krai, Thai: ทอดมันปลากราย) or shrimp (Thot man kung, Thai: ทอดมันกุ้ง).
• Tom chuet wun sen or Kaeng chuet wunsen - a clear soup with vegetables and wunsen (cellophane noodles made from mung bean).
• Tom kha kai - hot spicy soup with coconut milk, galangal and chicken.
• Tom yam - hot & sour soup with meat. With shrimp it is called Tom yam goong or Tom yam kung (Thai: ต้มยำกุ้ง), with seafood (typically shrimp, squid, fish) Tom yam thale (Thai: ต้มยำทะเล), with chicken Tom yam kai (Thai: ต้มยำไก่).
• Yam - general name for any type of sour salad, such as those made with glass noodles (Yam wunsen, Thai: ยำวุ้นเส้น), with seafood (Yam thale, Thai: ยำทะเล), or grilled beef (Yam nuea Thai: ยำเนื้อ). The dressing of a "Yam" will normally consist of shallots, fish sauce, tomato, lime juice, sugar, chilies and Thai celery (khuenchai, Thai: ขึ้นฉ่าย) or coriander.
• Yam pla duk fu - crispy fried catfish with a spicy, sweet-and-sour, green mango salad.

 Northeastern shared dishes


    The cuisine of Northeastern Thailand generally feature dishes similar to those found in Laos, as Isan people historically have close ties with Lao culture and speak a language that is generally mutually intelligible with the Lao language.

Som tam (papaya salad), kai yang (grilled chicken) and
 khao niao (sticky rice) is a traditional Lao and Isan combination

Kai yang - marinated, grilled chicken.

Khao niao - Sticky rice is eaten as a staple food both in the Northeast as in the North of Thailand; it is traditionally steamed.

Mu ping - marinated, grilled pork on a stick.

Lap - a traditional Lao salad containing meat, onions, chillies, roasted rice powder and garnished with mint.

Nam chim chaeo - is a sticky, sweet and spicy dipping sauce made with dried chilies, fish sauce, palm sugar and black roasted rice flour. It is often served as a dip with mu yang, grilled pork).

Nam tok - made with pork (mu) or beef (nuea) and somewhat identical to lap, except that the pork or beef is cut into thin strips rather than minced.

Som tam - grated papaya salad, pounded with a mortar and pestle, similar to the Laos Tam mak hoong. There are three main variations: som tam pu (Thai: ส้มตำปู) with salted black crab, and som tam thai (Thai: ส้มตำไทย) with peanuts, dried shrimp and palm sugar and som tam pla ra (Thai: ส้มตำปลาร้า) from the north eastern part of Thailand (Isan), with salted gourami fish, white eggplants, fish sauce and long beans. Som tam is usually eaten with sticky rice but a popular variation is to serve it with khanom chin (rice noodles) instead.

Suea rong hai - grilled beef brisket.

Tom saep - Northeastern-style hot & sour soup.

Yam naem, a snack made of crumbled crisp rice balls, minced pork, ginger, green chillies, peanuts and onion.

Northern shared dishes

A selection of Northern Thai dishes served as starters

• Kaeng hang-le - a Burmese influenced stewed pork curry which uses peanuts, dried chilies and tamarind juice in the recipe but containing no coconut milk.
• Kaeng khae - is a spicy northern Thai curry of herbs, vegetables, the leaves of an acacia tree (chaom) and meat (chicken, water buffalo, pork or frog). It also does not contain any coconut milk.
• Kaep mu - deep fried crispy pork rinds, often eaten with nam phrik num. Also eaten as a snack.
• Nam phrik num - a chili paste of pounded large green chilies, shallots, garlic, coriander leaves, lime juice and fish sauce; eaten with steamed and raw vegetables, and sticky rice.
• Nam phrik ong - resembling a thick Bolognese sauce, it is made with dried chilies, minced pork and tomato; eaten with steamed and raw vegetables, and sticky rice.
• Sai ua - a grilled sausage of ground pork mixed with spices and herbs; it is often served with chopped fresh ginger and chilies at a meal. It is also sold at markets in Chiang Mai as a snack.

Southern shared dishes

Massaman curry

• Kaeng lueang - a sour spicy yellow curry that does not contain coconut milk, often with fish and vegetables.
• Kaeng matsaman - also known in English as Massaman curry, it is an Indian style curry, usually made by Thai-Muslims, of stewed beef and containing roasted dried spices, such as coriander seed, that are rarely found in other Thai curries.
• Kaeng tai pla - a thick sour vegetable curry made with turmeric and shrimp paste, often containing roasted fish or fish innards, bamboo shoots and eggplant.
• Khua kling - a very dry spicy curry made with minced or diced meat with sometimes yardlong beans added to it; often served with fresh green phrik khi nu (thai chilies) and copious amounts of finely shredded bai makrut (kaffir lime leaves).
• Sate - grilled meat, usually pork or chicken, served with cucumber salad and peanut sauce (actually of Indonesian origin, but now a popular street food in Thailand).
• Khao yam - a rice salad from Southern Thailand.

Fruits

   Fruit forms a large part of the Thai diet and are customarily served after a meal. Although many of the exotic fruits of Thailand may have been sometimes unavailable in Western countries, many Asian markets import such fruits as rambutan and lychees. In Thailand one can find papaya, jackfruit, mango, mangosteen, langsat, longan, pomelo, pineapple, rose apples, durian and other native fruits. Chantaburi in Thailand each year holds the World Durian Festival in early May. This single province is responsible for half of the durian production of Thailand and a quarter of the world production.

Mangkhut, mangosteen

  The fruit of the tamarind is used to make sour dishes, and palm sugar, made from the sap of certain Borassus palms, is used to sweeten dishes. From the coconut palm comes coconut sugar, coconut vinegar, and coconut milk. The juice of a green coconut can be served as a drink and the young flesh can be eaten.
Apples, grapes, pears and strawberries, which do not traditionally grow in Thailand, have become increasingly popular in recent years.They are being grown locally in the cooler highlands and mountains of Thailand, mainly in the North, but now most are imported from China


Desserts and sweet snacks

Most Thai meals finish with fresh fruit but sometimes a sweet snack will be served as a dessert.


Khao niao mamuang, mango with sticky rice

Chaokuai - grass jelly is often served with only shaved ice and brown sugar.

Khanom bua loi – mashed taro root and pumpkin are mixed with rice flour into small balls, boiled and then served in coconut milk.

Khanom chan – multi-layers of pandan-flavored sticky rice flour mixed with coconut milk.

Khanom mo kaeng - a sweet baked pudding containing coconut milk, eggs, palm sugar and flour, sprinkled with sweet fried onions.

Khanom tan – palm flavored mini cake with shredded coconut on top.

Khanom thuai talai - steamed sweet coconut jelly and cream.

Khao lam - A cake made from steamed rice mixed with beans or peas, grated coconut and coconut milk.

Khao niao mamuang - sticky rice cooked in sweetened thick coconut milk, served with slices of ripe mango.

Lot chong nam kathi – pandan flavored rice flour noodles in coconut milk, similar to the Indonesian cendol.

Ruam mit – mixed ingredients, such as chestnuts covered in flour, jackfruit, lotus root, tapioca, and lot chong, in coconut milk.

Sarim – multi-colored mung bean flour noodles in sweetened coconut milk served with crushed ice.

Sangkhaya fak thong - egg and coconut custard served with pumpkin, similar to the coconut jam of Malaysia, Indonesia and the Philippines.

Tako - jasmine scented coconut pudding set in cups of fragrant pandanus leaf.

Drinks

• Cha yen - Thai iced tea
• Krating Daeng - an energy drink and the origin of Red Bull.
• Oliang - a sweet Thai black ice coffee.
• Satho - a traditional rice wine from the Isan region.

Other alcoholic beverages from Thailand include Mekhong whiskey and Sang Som. Several brands of beer are brewed in Thailand, the two biggest brands being Singha and Chang