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251 relations: Agar, Allium tuberosum, American fried rice, Asian cuisine, Aspic, Ayutthaya Kingdom, Bamboo shoot, Barramundi, Bhikkhu, Bird's eye chili, Biryani, Boat noodles, Boesenbergia rotunda, Bolognese sauce, Bombyx mori, Broussonetia kurzii, Brussels sprout, Canarium album, Cantonese, Cellophane noodles, Cendol, Centella asiatica, Char siu, Chayote, Chả lụa, Chiang Mai, Chiang Rai Province, Chicken feet, Chim chum, Chinese cabbage, Cinnamon, Clarias, Clitoria ternatea, Cloud ear fungus, Clown featherback, Coconut jam, Colocasia esculenta, Colocasia gigantea, Condensed milk, Congee, Cooked rice, Corchorus, Coriander, Cotton candy, Crêpe, Cricket (insect), Cruller, Curcuma zedoaria, Custard, Cuttlefish, ..., Cymbopogon, Diplazium esculentum, Drunken noodles, Dumpling, Earthenware, Eleocharis dulcis, Energy drink, Eryngium foetidum, Ficus virens, Fish ball, Fish sauce, Five-spice powder, Flatbread, Fusion cuisine, Gai lan, Galangal, Garcinia, Giant snakehead, Glutinous rice, Goji, Grass jelly, Green curry, Green papaya salad, Gryllus bimaculatus, Gymnema, Hainanese chicken rice, Heart of palm, Hot pot, Hot sauce, House cricket, Iced coffee, Iced tea, Illicium verum, Indian cuisine, Ipomoea aquatica, Isan, Islam in Thailand, Jackfruit, Jasmine, Kaeng khae, Kaeng pa, Kaeng som, Kaeng tai pla, Kaffir lime, Kai yang, Kale, Kanom piakpoon, Khai yat sai, Khanom chan, Khanom chin, Khanom khrok, Khanom tan, Khanom Tokyo, Khao kan chin, Khao khluk kapi, Khao soi, Khao tom, Koi (dish), Kopi tiam, Korean barbecue, Krating Daeng, Kuih, Kung Pao chicken, La tiang, Lan Na, Lao people, Laos, Larb, List of Thai ingredients, List of Thai restaurants, Liver fluke, Luffa, Lutjanidae, Mae Sai District, Mamuang nampla wan, Mango, Mango sticky rice, Maria Guyomar de Pinha, Massaman curry, Mekhong (spirit), Melientha, Mi krop, Miang kham, Momordica charantia, Moonshine, Mu kratha, Mung bean, Myanmar, Naem, Nam chim, Nam ngiao, Nam phrik, Nam phrik kapi, Nam phrik long ruea, Nam phrik num, Nam phrik ong, Nam phrik phao, Nam tok (food), Nile tilapia, Ocimum gratissimum, Ocimum tenuiflorum, Oliang, Opisthorchis viverrini, Oyster sauce, Pad thai, Pandanus amaryllifolius, Pangasius, Parathelphusinae, Parkia speciosa, Pastel de nata, Pâté, Peanut sauce, Persicaria odorata, Phallus indusiatus, Phanaeng curry, Phat kaphrao, Phat khing, Phat phrik khing, Phuket cuisine, Pickling, Pig's trotters, Pla ra, Plum sauce, Pomelo, Pork ball, Pork rind, Pumpkin-coconut custard, Punch (drink), Pungency, Pupa, Purple mangosteen, Radish, Rama II of Siam, Rat na, Red Bull, Red curry, Regions of Thailand, Rice flour, Rice wine, Robusta coffee, Roti canai, Roti sai mai, Royal Thai General System of Transcription, Sai ua, Sakhu sai mu, Salicornia, SangSom, Satay, Sato (beverage), Senegalia pennata, Senna siamea, Shahe fen, Shallot, Shan people, Shiitake, Shoot, Short mackerel, Shrimp paste, Shumai, Si Racha, Sichuan, Slush Puppie, Smoking (cooking), Snakehead (fish), Soft-shell crab, Solanum torvum, Somanniathelphusa, Soufflé, Soy sauce, Spearmint, Spice, Spondias mombin, Sriracha sauce, Sugarcane, Tapioca, Tegillarca granosa, Teochew cuisine, Teochew dialect, Teochew people, Thai alphabet, Thai Chinese, Thai cuisine, Thai curry, Thai fried rice, Thai suki, Thong yip, Tom kha kai, Tom yum, Tripe, Turmeric, Volvariella volvacea, Wax gourd, Wild boar, Wonton, Yam khai dao, Yam naem, Yellow curry, Yellow soybean paste, Yolk, Yong Tau Foo, Youtiao. Expand index (201 more) »
Agar
Agar (pronounced, sometimes) or agar-agar is a jelly-like substance, obtained from algae.
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Allium tuberosum
Allium tuberosum (garlic chives, Oriental garlic, Asian chives, Chinese chives, Chinese leek) is a species of onion native to southwestern parts of the Chinese province of Shanxi, and cultivated and naturalized elsewhere in Asia and around the world.
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American fried rice
American fried rice (ข้าวผัดอเมริกัน) is a Thai fried rice dish with "American" side ingredients like fried chicken, ham, hot dogs, raisins, ketchup, and croutons.
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Asian cuisine
Asian cuisine includes several major regional cuisines: East Asian, Southeast Asian, South Asian, Central Asian, and Middle Eastern/Western Asian.
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Aspic
Aspic is a dish in which ingredients are set into a gelatin made from a meat stock or consommé.
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Ayutthaya Kingdom
The Ayutthaya Kingdom (อยุธยา,; also spelled Ayudhya or Ayodhaya) was a Siamese kingdom that existed from 1351 to 1767.
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Bamboo shoot
Bamboo shoots or bamboo sprouts are the edible shoots (new bamboo culms that come out of the ground) of many bamboo species including Bambusa vulgaris and Phyllostachys edulis.
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Barramundi
The barramundi (Lates calcarifer) or Asian sea bass, is a species of catadromous fish in family Latidae of order Perciformes.
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Bhikkhu
A bhikkhu (from Pali, Sanskrit: bhikṣu) is an ordained male monastic ("monk") in Buddhism.
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Bird's eye chili
Bird's eye chili, bird eye chili, bird's chili, piri piri or Thai chili is a chili pepper, a cultivar from the species Capsicum annuum, commonly found in Ethiopia and Southeast Asia.
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Biryani
Biryani, also known as biriyani, biriani, birani or briyani, ¨spicy rice¨ is a South Asian mixed rice dish with its origins among the Muslims of the Indian subcontinent.
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Boat noodles
Boat noodles or kuaitiao ruea (ก๋วยเตี๋ยวเรือ) is a Thai style noodle dish, which has a strong flavor.
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Boesenbergia rotunda
Boesenbergia rotunda, commonly known as Chinese keys, fingerroot, lesser galangal or Chinese ginger, is a medicinal and culinary herb from China and Southeast Asia.
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Bolognese sauce
Bolognese sauce (known in Italian as ragù alla bolognese,, ragù bolognese, or simply ragù) is a meat-based sauce originating from Bologna, Italy, hence the name.
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Bombyx mori
The silkworm is the larva or caterpillar or imago of the domestic silkmoth, Bombyx mori (Latin: "silkworm of the mulberry tree").
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Broussonetia kurzii
Broussonetia kurzii is a species of flowering plant in the family Moraceae.
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Brussels sprout
The Brussels sprout is a member of the Gemmifera Group of cabbages (Brassica oleracea), grown for its edible buds.
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Canarium album
Canarium album is a tree species in the genus Canarium and the family Burseraceae, found in Indo-China; the Catalogue of Life does not record any sub-species.
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Cantonese
The Cantonese language is a variety of Chinese spoken in the city of Guangzhou (historically known as Canton) and its surrounding area in southeastern China.
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Cellophane noodles
Cellophane noodles, also known as glass noodles, are a type of transparent noodle made from starch (such as mung bean starch, potato starch, sweet potato starch, tapioca, or canna starch) and water.
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Cendol
Cendol is an iced sweet dessert that contains droplets of worm-like green rice flour jelly, coconut milk and palm sugar syrup.
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Centella asiatica
Centella asiatica, commonly known as centella, Brahmi, Asiatic pennywort or Gotu kola, is a herbaceous, frost-tender perennial plant in the flowering plant family Apiaceae.
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Char siu
Cha siu is a popular way to flavor and prepare barbecued pork in Cantonese cuisine.
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Chayote
Chayote (Sechium edule) is an edible plant belonging to the gourd family Cucurbitaceae, along with melons, cucumbers and squash.
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Chả lụa
Chả lụa or giò lụa (is the most common type of sausage in Vietnamese cuisine, made of pork and traditionally wrapped in banana leaves.
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Chiang Mai
Chiang Mai (from เชียงใหม่, ᨩ᩠ᨿᨦ ᩲᩉ᩠ᨾ᩵) sometimes written as "Chiengmai" or "Chiangmai", is the largest city in northern Thailand.
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Chiang Rai Province
Chiang Rai (เชียงราย,; ᨩ᩠ᨿᨦᩁᩣ᩠ᨿ, is the northernmost province of Thailand. It is bordered by the Shan State of Myanmar to the north, Bokeo Province of Laos to the east, Phayao to the south, Lampang to the southwest, and Chiang Mai to the west.
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Chicken feet
Chicken feet are a part of the chicken that is cooked in Brazil, Cambodia, China, Indonesia, Italy, Jamaica, Korea, Laos, Malaysia, Mexico, Moldova, Peru, Philippines, Romania, Russia, South Africa, Thailand, Trinidad and Tobago, Ukraine, Bolivia and Vietnam.
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Chim chum
Chim chum (จิ้มจุ่ม) is a popular Thai street food, believed to have originated in Laos or Cambodia.
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Chinese cabbage
Chinese cabbage (Brassica rapa, subspecies pekinensis and chinensis) can refer to two groups of Chinese leaf vegetables often used in Chinese cuisine: the Pekinensis Group (napa cabbage) and the Chinensis Group (bok choy).
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Cinnamon
Cinnamon is a spice obtained from the inner bark of several tree species from the genus Cinnamomum.
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Clarias
Clarias is a genus of catfishes (order Siluriformes) of the family Clariidae, the airbreathing catfishes.
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Clitoria ternatea
Clitoria ternatea, commonly known as Asian pigeonwings, bluebellvine, blue pea, butterfly pea, cordofan pea and Darwin pea, is a plant species belonging to the Fabaceae family.
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Cloud ear fungus
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Clown featherback
The clown featherback, clown knifefish, or spotted knifefish, Chitala ornata, is a nocturnal tropical fish with a long, knife-like body.
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Coconut jam
Coconut jam (Malaysian: kaya; Indonesian: seri kaya, srikaya; Filipino: matamís sa báo, matamís na báo, kalamay-hatì) is a jam made from a base of coconut milk, eggs and sugar.
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Colocasia esculenta
Colocasia esculenta is a tropical plant grown primarily for its edible corms, the root vegetables most commonly known as taro.
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Colocasia gigantea
Colocasia gigantea, also called giant elephant ear or Indian taro, is a 1.5–3 m tall herb with a large, fibrous, inedible corm, producing at its apex a whorl of large leaves.
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Condensed milk
Condensed milk is cow's milk from which water has been removed.
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Congee
Congee or conjee is a type of rice porridge or gruel popular in many Asian countries, especially East Asia.
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Cooked rice
Cooked rice refers to rice that has been cooked either by steaming or boiling.
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Corchorus
Corchorus is a genus of about 40–100 species of flowering plants in the family Malvaceae, native to tropical and subtropical regions throughout the world.
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Coriander
Coriander (Coriandrum sativum), also known as cilantro or Chinese parsley, is an annual herb in the family Apiaceae.
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Cotton candy
Cotton candy (also known as fairy floss in Australia and candy floss in South Africa, the UK, New Zealand and Ireland) is a form of spun sugar.
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Crêpe
A crêpe or crepe (or,, Quebec French) is a type of very thin pastry.
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Cricket (insect)
Crickets (also known as "true crickets"), of the family Gryllidae, are insects related to bush crickets, and, more distantly, to grasshoppers.
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Cruller
A traditional cruller (or twister) is a fried pastry often made from a rectangle of dough, with a cut made in the middle that allows it to be pulled over and through itself producing twists in the sides of the pastry.
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Curcuma zedoaria
Curcuma zedoaria (zedoary, white turmeric, or kentjur) is a perennial herb and member of the genus Curcuma, family Zingiberaceae.
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Custard
Custard is a variety of culinary preparations based on a cooked mixture of milk or cream and egg yolk.
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Cuttlefish
Cuttlefish or cuttles are marine animals of the order Sepiida. They belong to the class Cephalopoda, which also includes squid, octopuses, and nautiluses. Cuttlefish have a unique internal shell, the cuttlebone. Despite their name, cuttlefish are not fish but molluscs. Cuttlefish have large, W-shaped pupils, eight arms, and two tentacles furnished with denticulated suckers, with which they secure their prey. They generally range in size from, with the largest species, Sepia apama, reaching in mantle length and over in mass. Cuttlefish eat small molluscs, crabs, shrimp, fish, octopus, worms, and other cuttlefish. Their predators include dolphins, sharks, fish, seals, seabirds, and other cuttlefish. The average life expectancy of a cuttlefish is about one to two years. Recent studies indicate cuttlefish are among the most intelligent invertebrates. (television program) NOVA, PBS, April 3, 2007. Cuttlefish also have one of the largest brain-to-body size ratios of all invertebrates. The 'cuttle' in 'cuttlefish' comes from the Old English name for the species, cudele, which may be cognate with the Old Norse koddi ('cushion') and the Middle Low German Kudel ('rag'). The Greco-Roman world valued the cuttlefish as a source of the unique brown pigment the creature releases from its siphon when it is alarmed. The word for it in both Greek and Latin, sepia, now refers to the reddish-brown color sepia in English.
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Cymbopogon
Cymbopogon, better known as lemongrass, is a genus of Asian, African, Australian, and tropical island plants in the grass family.
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Diplazium esculentum
Diplazium esculentum, the vegetable fern, is an edible fern found throughout Asia and Oceania.
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Drunken noodles
Drunken noodles (or pad kee mao, less frequently pad ki mao or pad kimao; ผัดขี้เมา,,; ຜັດຂີ້ເມົາ) is a stir fried noodle dish very similar to phat si-io, but with a slightly different flavor profile.
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Dumpling
Dumpling is a broad classification for a dish that consists of pieces of dough (made from a variety of starch sources) wrapped around a filling or of dough with no filling.
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Earthenware
Earthenware is glazed or unglazed nonvitreous pottery that has normally been fired below 1200°C.
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Eleocharis dulcis
Eleocharis dulcis, the Chinese water chestnut or water chestnut, is a grass-like sedge native to Asia (China, Japan, India, Philippines, etc.), Australia, tropical Africa, and various islands of the Pacific and Indian Oceans.
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Energy drink
An energy drink is a type of beverage containing stimulant drugs, usually including caffeine, which is marketed as providing mental and physical stimulation (marketed as "energy", but distinct from food energy).
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Eryngium foetidum
Eryngium foetidum is a tropical perennial herb in the family Apiaceae.
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Ficus virens
Ficus virens is a plant of the genus Ficus found in India, southeast Asia, through Malaysia and into Northern Australia.
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Fish ball
Fish balls are a common food in southern China, Hong Kong, Macau, Southeast Asia and overseas Chinese communities.
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Fish sauce
Fish sauce is a condiment made from fish coated in salt and fermented from weeks to up to two years.
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Five-spice powder
Five-spice powder is a spice mixture of five or more spices used predominantly in Chinese and Taiwanese cuisine and also used less commonly in other Asian and Arabic cookery.
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Flatbread
A flatbread is a bread made with flour, water and salt, and then thoroughly rolled into flattened dough.
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Fusion cuisine
Fusion cuisine is cuisine that combines elements of different culinary traditions.
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Gai lan
Gai lan (Brassica oleracea var. alboglabra) is the Cantonese name and jie lan is the Mandarin name for a vegetable that is also known as Chinese broccoli or Chinese kale.
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Galangal
Galangal (pronunciation /ˈɡal(ə)ŋɡal/, U.S. /) is a common name for several tropical rhizomatous spices.
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Garcinia
Garcinia is a plant genus of the family Clusiaceae native to Asia, America, Australia, tropical and southern Africa, and Polynesia.
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Giant snakehead
The giant snakehead or giant mudfish (Channa micropeltes) is among the largest species in the family Channidae, capable of growing to in length and a weight of.
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Glutinous rice
Glutinous rice (Oryza sativa var. glutinosa; also called sticky rice, sweet rice or waxy rice) is a type of rice grown mainly in Southeast and East Asia and the eastern parts of South Asia, which has opaque grains, very low amylose content, and is especially sticky when cooked.
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Goji
Goji, goji berry, or wolfberry, is the fruit of either Lycium barbarum or Lycium chinense, two closely related species of boxthorn in the nightshade family, Solanaceae.
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Grass jelly
Grass jelly, or leaf jelly, is a jelly-like dessert eaten in Mainland China, Hong Kong, Macau, Southeast Asia, and Taiwan.
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Green curry
Green curry (แกงเขียวหวาน,,, literally sweet green curry) is a central Thai variety of curry.
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Green papaya salad
Green papaya salad is a spicy salad made from shredded unripe papaya.
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Gryllus bimaculatus
Gryllus bimaculatus is one of many cricket species known as field crickets.
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Gymnema
Gymnema (Neo-Latin, from Greek γυμνὀς gymnos, "naked" and νῆμα, nēma, "thread") is a genus in the family Apocynaceae first described as a genus in 1810.
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Hainanese chicken rice
Hainanese chicken rice is a dish adapted from early Chinese immigrants originally from Hainan province in southern China.
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Heart of palm
Heart of palm is a vegetable harvested from the inner core and growing bud of certain palm trees (notably the coconut (Cocos nucifera), palmito juçara (Euterpe edulis), Açaí palm (Euterpe oleracea), sabal (Sabal spp.), pupunha and pejibaye (Bactris gasipaes) palms).
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Hot pot
Hot pot is a Chinese cooking method, prepared with a simmering pot of soup stock at the dining table, containing a variety of East Asian foodstuffs and ingredients.
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Hot sauce
Hot sauce, also known as chili sauce or pepper sauce, is any condiment, seasoning, or salsa made from chili peppers and other ingredients.
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House cricket
Acheta domesticus, commonly called the house cricket, is a cricket most likely native to Southwestern Asia, but between 1950 and 2000 it became the standard feeder insect for the pet and research industries and spread worldwide.
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Iced coffee
Iced coffee is cold coffee with ice.
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Iced tea
Iced tea (or ice tea; thé glacé in French) is a form of cold tea.
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Illicium verum
Illicium verum is a medium-sized evergreen tree native to northeast Vietnam and southwest China.
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Indian cuisine
Indian cuisine consists of a wide variety of regional and traditional cuisines native to the Indian subcontinent.
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Ipomoea aquatica
Ipomoea aquatica is a semiaquatic, tropical plant grown as a vegetable for its tender shoots and leaves.
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Isan
Isan (Isan/อีสาน,; also written as Isaan, Isarn, Issarn, Issan, Esan, or Esarn; from Pali ऐशान aiśāna or Sanskrit ऐशान aiśāna "northeast") consists of 20 provinces in the northeastern region of Thailand.
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Islam in Thailand
Islam is a minority faith in Thailand, with statistics suggesting 4.9 percent of the population Figures as high as 5 percent of Thailand's population have also been mentioned.
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Jackfruit
The jackfruit (Artocarpus heterophyllus), also known as jack tree, fenne, jakfruit, or sometimes simply jack or jak, is a species of tree in the fig, mulberry, and breadfruit family (Moraceae) native to southwest India.
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Jasmine
Jasmine (taxonomic name Jasminum) is a genus of shrubs and vines in the olive family (Oleaceae).
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Kaeng khae
Kaeng khae (แกงแค) is a curry of northern Thai cuisine.
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Kaeng pa
Kaeng pa (แกงป่า,, lit. "forest curry" or "jungle curry") is a variety of Thai curry from the forested areas of Thailand.
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Kaeng som
Kaeng som or gaeng som (แกงส้ม) or Thai sour curry is a sour and spicy fish curry or soup with vegetables popular in central Thailand.
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Kaeng tai pla
Kaeng tai pla (แกงไตปลา) is a curry of southern Thai cuisine.
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Kaffir lime
Citrus hystrix, called the kaffir lime, makrut lime or Mauritius papeda, is a citrus fruit native to tropical Asia, including India, Nepal, Bangladesh, Thailand, Indonesia, Malaysia, and the Philippines.
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Kai yang
Kai yang or gai yang (ไก่ย่าง,, literally meaning "grilled chicken"), also known as kai ping or gai ping (ไก่ปิ้ง), or pīng kai (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.
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Kale
Kale or leaf cabbage are certain cultivars of cabbage (Brassica oleracea) grown for their edible leaves.
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Kanom piakpoon
Khanom piak pun (ขนมเปียกปูน; literally "limewater-dampened sweets") is one of Thai desserts.
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Khai yat sai
Khai yat sai or kai yat sai (ไข่ยัดไส้) is a type of Thai omelette.
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Khanom chan
Khanom Chan (ขนมชั้น) is one of the ancient Thai desserts, which Thai ancestors usually made for auspicious ceremonies.
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Khanom chin
Khanom chin (ขนมจีน,; also spelled khanohm jeen) are fresh, thin rice noodles in Thai cuisine which are made from rice sometimes fermented for three days, boiled, and then made into noodles by extruding the resulting dough through a sieve into boiling water.
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Khanom khrok
Khanom khrok or coconut-rice pancakes (ขนมครก) are one of the ancient Thai desserts.
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Khanom tan
Khanom tan (ขนมตาล) is a local popular Thai dessert which can be found in the provinces that have sugar palm, such as Phetchaburi, Nakhon Pathom and Suphanburi.
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Khanom Tokyo
Khanom Tokyo or Khanom Tokiao (ขนมโตเกียว) is a thin flat pancake filled with sweet custard cream.
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Khao kan chin
Khao kan chin (ข้าวกั๊นจิ๊น), khao ngiao (ข้าวเงี้ยว), or chin som ngiao (จิ๊นส้มเงี้ยว), also known as a steamed pudding with rice, is a dish from Northern Thailand.
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Khao khluk kapi
Khao khluk kapi (ข้าวคลุกกะปิ,; sometimes spelled as khao kluk kapi) is a flavorful dish in Thai cuisine that consists of primary ingredients of fried rice mixed with shrimp paste, the latter of which is known as "kapi" in Thai.
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Khao soi
Khao soi or khao soy (ข้าวซอย,; ເຂົ້າຊອຍ, Burmese: အုန်းနို့ခေါက်ဆွဲ ʔóʊɴ no̰ kʰaʊʔ sʰwɛ́) is a Chin Haw dish served widely in Myanmar (known as: ohn no khao swè), Laos and northern Thailand.
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Khao tom
Khao tom (ເຂົ້າຕົ້ມ; ข้าวต้ม,; also spelled kao tom), or khao tom mat (ข้าวต้มมัด) is a Laotian and Thai dessert of seasoned steamed sticky rice wrapped in banana leaves.
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Koi (dish)
Koi (ກ້ອຍ; ก้อย) is a "salad" dish of the Lao people of Laos and Isan consisting of raw meat denatured by acidity, usually from lime juice.
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Kopi tiam
A kopitiam or kopi tiam is a traditional coffee shop mostly found in Malaysia, Brunei, Singapore, and Indonesia patronised for meals and beverages.
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Korean barbecue
Korean barbecue (고기구이, gogi-gui, "meat roast") refers to the popular method in Korean cuisine of grilling meat, typically beef, pork, or chicken.
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Krating Daeng
Krating Daeng (กระทิงแดง), literally "red bull" or "red gaur") is a sweetened, non-carbonated energy drink developed by Chaleo Yoovidhya. The drink is sold in Southeast Asia, China, and 165 other countries. (Subscription required.) Chaleo took the name from the gaur (Thai: กระทิง krathing) a large wild bovine of Southeast Asia. The Krating Daeng logo underlies its branding, with two charging bulls representing power, red signifying perseverance, and the backdrop of the sun symbolising energy. Krating Daeng became the basis for the creation of the best selling energy drink in the world, Red Bull. When he died in 2012 at age 88, Chaleo was a multi-billionaire.
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Kuih
Kuih (Indonesian: kue; also called kueh in Hokkien) are bite-sized snack or dessert foods originating from Malaysia.
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Kung Pao chicken
Kung Pao chicken, also transcribed as Gong Bao or Kung Po, is a spicy, stir-fried Chinese dish made with chicken, peanuts, vegetables, and chili peppers.
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La tiang
La tiang (ล่าเตียง) is an ancient Thai snack.
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Lan Na
The Lan Na or Lanna Kingdom (95px,, "Kingdom of a Million Rice Fields"; อาณาจักรล้านนา,,; ອານາຈັກລ້ານນາ, ဇင္းမယ္ျပည္, or), also known as Lannathai, was an Indianized state centered in present-day Northern Thailand from the 13th to 18th centuries.
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Lao people
The Lao are a Tai ethnic group native to Southeast Asia, who speak the eponymous language of the Tai–Kadai group.
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Laos
Laos (ລາວ,, Lāo; Laos), officially the Lao People's Democratic Republic (Lao: ສາທາລະນະລັດ ປະຊາທິປະໄຕ ປະຊາຊົນລາວ, Sathalanalat Paxathipatai Paxaxon Lao; République démocratique populaire lao), commonly referred to by its colloquial name of Muang Lao (Lao: ເມືອງລາວ, Muang Lao), is a landlocked country in the heart of the Indochinese peninsula of Mainland Southeast Asia, bordered by Myanmar (Burma) and China to the northwest, Vietnam to the east, Cambodia to the southwest and Thailand to the west and southwest.
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Larb
Larb (ລາບ; ลาบ,,, also spelled laap, larp, lahb or laab) is a type of Lao meat salad that is regarded as the "unofficial" national dish of Laos.
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List of Thai ingredients
This is a list of ingredients found in Thai cuisine.
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List of Thai restaurants
This is a list of notable Thai restaurants.
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Liver fluke
Liver fluke is a collective name of a polyphyletic group of parasitic trematodes under the phylum Platyhelminthes.
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Luffa
Luffa is a genus of tropical and subtropical vines in the cucumber family (Cucurbitaceae).
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Lutjanidae
Snappers are a family of perciform fish, Lutjanidae, mainly marine, but with some members inhabiting estuaries, feeding in fresh water.
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Mae Sai District
Mae Sai (แม่สาย,; Shan) is the northernmost district (amphoe) of Chiang Rai Province in northern Thailand.
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Mamuang nampla wan
Mamuang nampla wan (มะม่วงน้ำปลาหวาน,; means 'mangoes with sweetened fish sauce') is a Thai snack that has been eaten by Thai people for several decades.
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Mango
Mangoes are juicy stone fruit (drupe) from numerous species of tropical trees belonging to the flowering plant genus Mangifera, cultivated mostly for their edible fruit.
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Mango sticky rice
Mango sticky rice (ข้าวเหนียวมะม่วง) is a traditional Thai dessert made with glutinous rice, fresh mango and coconut milk, and eaten with a fork, spoon, or sometimes the hands.
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Maria Guyomar de Pinha
Maria Guyomar de Pina or Thao Thong Kip Ma (ท้าวทองกีบม้า; 1664 – 1728), also known as Maria Guiomar de Pina, Dona Maria del Pifia or as Marie Guimar and Madame Constance in French, was a Siamese woman of mixed Japanese-Portuguese-Bengali ancestry who lived in Ayutthaya in the 17th century.
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Massaman curry
Massaman curry (มัสมั่น) is a rich, relatively mild Thai curry.
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Mekhong (spirit)
Mekhong (แม่โขง) is Thailand's first domestically produced branded golden spirit.
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Melientha
Melientha is a genus of plants in the family Opiliaceae described as a genus in 1888.
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Mi krop
Mi krop (หมี่กรอบ) is a Thai dish.
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Miang kham
Miang kham (or "mieng kham", miang kam, miang kum; เมี่ยงคำ) is a traditional snack from Thailand and Laos (ໝ້ຽງ). It was introduced to the Siamese court of King Rama V by Princess Dara Rasmi.
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Momordica charantia
Momordica charantia, known as bitter melon, bitter gourd, bitter squash, or balsam-pear, is a tropical and subtropical vine of the family Cucurbitaceae, widely grown in Asia, Africa, and the Caribbean for its edible fruit.
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Moonshine
Moonshine was originally a slang term for high-proof distilled spirits usually produced illicitly, without government authorization.
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Mu kratha
Mu kratha (หมูกระทะ) is a combination of a Korean barbecue and a Chinese hot pot.
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Mung bean
The mung bean (Vigna radiata), alternatively known as the green gram, maash, or moong Sanskrit मुद्ग / mŪgd, is a plant species in the legume family.
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Myanmar
Myanmar, officially the Republic of the Union of Myanmar and also known as Burma, is a sovereign state in Southeast Asia.
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Naem
Naem (แหนม,, also referred to as nham, naem moo, naem maw, and chin som) is a pork sausage in Thai cuisine.
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Nam chim
Nam chim or nam jim (น้ำจิ้ม) is Thai for "dipping sauce".
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Nam ngiao
Nam ngiao (น้ำเงี้ยว) or nam ngio (น้ำงิ้ว) is a noodle soup or curry of the cuisine of the Tai Yai people who live in the northeast of Burma, the southwest of Yunnan province, China, and in northern Thailand, mainly in Mae Hong Son Province.
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Nam phrik
Nam phrik (น้ำพริก) is a type of spicy, chili-based, hot sauce typical of Thai cuisine.
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Nam phrik kapi
Nam Phrik Kapi Thai shrimp paste chili sauce known as Nam phrik kapi is a popular representation of dipping sauce in Thailand, particularly central and southern.
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Nam phrik long ruea
Nam phrik long ruea (น้ำพริกลงเรือ) is a Thailand side-dish, a kind of fried nam phrik (dipping sauce) that is normally eaten with vegetables.
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Nam phrik num
Nam Phrik Num (Thai: น้ำพริกหนุ่ม; pronounced) is one kind of “Nam phrik”.
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Nam phrik ong
Nam phrik ong (น้ำพริกอ่อง) is popular food in the North of Thailand.
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Nam phrik phao
Nam phrik phao (น้ำพริกเผา) is a type of nam phrik, one of the chilli pastes used in Thai cuisine.
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Nam tok (food)
Nam tok (น้ำตก) is either a soup or a meat salad.
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Nile tilapia
The Nile tilapia (Oreochromis niloticus) is a species of tilapia, a cichlid fish native to Africa from Egypt south to east and central Africa, and as far west as Gambia.
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Ocimum gratissimum
Ocimum gratissimum, also known as clove basil, African basil, and in Hawaii as wild basil, is a species of Ocimum.
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Ocimum tenuiflorum
Ocimum tenuiflorum (synonym Ocimum sanctum), commonly known as holy basil, tulasi (sometimes spelled thulasi) or tulsi, is an aromatic perennial plant in the family Lamiaceae.
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Oliang
Oliang (โอเลี้ยง,, from Teochew dialect 烏涼 or), commonly known as Thai iced coffee. Thai coffee drink known as "oliang" is popular in Thai restaurants around the world.
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Opisthorchis viverrini
Opisthorchis viverrini, common name Southeast Asian liver fluke, is a food-borne trematode parasite from the family Opisthorchiidae that infects the bile duct.
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Oyster sauce
Oyster sauce describes a number of sauces made by cooking oysters.
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Pad thai
Pad thai, or phad thai (or; ผัดไทย,, ISO: p̄hạdịthy,, "Thai stir-fry"), is a stir-fried rice noodle dish commonly served as a street food and at most restaurants in Thailand.
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Pandanus amaryllifolius
Pandanus amaryllifolius is a tropical plant in the Pandanus (screwpine) genus, which is commonly known as Pandan’, and is used widely in South Asian and Southeast Asian cooking as a flavoring.
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Pangasius
Pangasius is a genus of medium-large to very large shark catfishes native to fresh water in South and Southeast Asia.
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Parathelphusinae
''Arachnothelphusa rhadamanthysi''Cave crab, Borneo Parathelphusinae is a subfamily of freshwater crabs, which was formerly placed in the family Parathelphusidae; they are mainly found in South and Southeast Asia, but also found elsewhere in Asia and in Australia.
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Parkia speciosa
Parkia speciosa (petai), Zeliang Naga calls it Kampi(Dimasa:Barthai; Mizo: Zawngṭah, Paite: Zawngtah, Thadou: Jonglha; Manipuri: Yongchak; Gangte: Zawngtah; Indonesia: pete; สะตอ;; Rongmei; Kam or Kamapi; English: bitter bean, twisted cluster bean, or stink bean) is a plant of the genus Parkia in the family Fabaceae.
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Pastel de nata
Pastel de nata (plural: pastéis de nata), is a Portuguese egg tart pastry, originally from Portugal which can also be found in Brazil and other countries with significant Portuguese immigrant populations.
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Pâté
Pâté is a mixture of cooked ground meat and fat minced into a spreadable paste.
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Peanut sauce
Peanut sauce, satay sauce, bumbu kacang, sambal kacang, or pecel is a sauce made from ground roasted or fried peanuts, widely used in cuisines worldwide.
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Persicaria odorata
Persicaria odorata, known as Vietnamese coriander, is an herb whose leaves are used in Southeast Asian cooking.
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Phallus indusiatus
Phallus indusiatus, commonly called the bamboo fungus, bamboo pith, long net stinkhorn, crinoline stinkhorn or veiled lady, is a fungus in the family Phallaceae, or stinkhorns.
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Phanaeng curry
Phanaeng (พะแนง), also spelled phanang and other variants) is a type of red Thai curry that is thick, salty and sweet, with a nutty peanut flavor. The earliest known mention of phanaeng appears in Mom Somchin Rachanupraphan's book Tamra Kap Khao (ตำรากับเข้า), published in 1890 (2441 BE, 109 RE) A popular phanaeng curry dish is beef phanaeng. For vegetarians and vegans, there are vegetarian/vegan alternatives for shrimp paste called kapi chae in Thai, and the fish sauce can be substituted with a strong vegetable stock or soy sauce. Tofu can be used in place of meat. In Thailand, this curry is usually eaten with rice.
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Phat kaphrao
Phat Kaphrao (ผัดกะเพรา), also spelled pad krapow, kaprao, etc., and also known as stir fried holy basil, is one of the most popular Thai à la carte dishes, as Thai holy basil (Ocimum tenuiflorum) is the main ingredient.
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Phat khing
Phat khing (ผัดขิง,; ຜັດຂີງ) is a Chinese-influenced dish popular in Thailand and Laos.
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Phat phrik khing
Phat phrik khing or pad prik king (ผัดพริกขิง) is a type of Thai curry that is drier than other Thai curries such as red curry as it is fried in oil and does not contain liquid coconut milk.
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Phuket cuisine
In the past, Phuket was one of Thailand’s commercial ports which traded with other countries.
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Pickling
Pickling is the process of preserving or expanding the lifespan of food by either anaerobic fermentation in brine or immersion in vinegar.
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Pig's trotters
A pig's trotter, also known as a pettitoe, is the foot of a pig.
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Pla ra
Pla ra (ปลาร้า) is a traditional northeastern Thai and Lao seasoning produced by fermenting fish with rice bran or roasted rice powder and salt fermented in a closed container for at least six months.
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Plum sauce
Plum sauce is a viscous, light brown sweet and sour condiment.
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Pomelo
The pomelo, Citrus maxima or Citrus grandis, is a natural (non-hybrid) citrus fruit, similar in appearance to a large grapefruit, native to South and Southeast Asia.
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Pork ball
A pork ball is a Chinese meatball made from finely minced pork, starch, and sometimes cuttlefish to impart a "chewy" texture and added flavour.
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Pork rind
Pork rind is the culinary term for the skin of a pig.
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Pumpkin-coconut custard
Coconut custard (also referred to as pumpkin-coconut custard) is a dessert dish consisting of a coconut custard steam-baked in a pumpkin or kabocha.
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Punch (drink)
Punch is a wide assortment of drinks, both non-alcoholic and alcoholic, generally containing fruit or fruit juice.
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Pungency
Pungency is the condition of having a strong, sharp smell or flavor that is often so strong that it is unpleasant.
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Pupa
A pupa (pūpa, "doll"; plural: pūpae) is the life stage of some insects undergoing transformation between immature and mature stages.
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Purple mangosteen
The purple mangosteen (Garcinia mangostana), known simply as mangosteen, is a tropical evergreen tree believed to have originated in the Sunda Islands of the Malay archipelago and the Moluccas of Indonesia.
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Radish
The radish (Raphanus raphanistrum subsp. sativus) is an edible root vegetable of the Brassicaceae family that was domesticated in Europe in pre-Roman times.
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Rama II of Siam
Phra Phutthaloetla Naphalai (พระพุทธเลิศหล้านภาลัย; 24 February 1767 – 21 July 1824) or Rama II was the second monarch of Siam under the Chakri dynasty, ruling from 1809 to 1824.
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Rat na
Rat na (ราดหน้า), literally: topping), also written rad na, is a Thai-Chinese noodle dish. The name of the dish is sometimes misspelt as lat na (ลาดหน้า). It is made with stir-fried wide rice noodles, a meat such as chicken, beef, pork, or seafood or tofu, garlic, straw mushrooms, and gai lan. The dish is then covered in a sauce made of stock and tapioca starch or cornstarch. It is seasoned with sweet soy sauce, fish sauce, sugar, and black pepper. In Thailand people often sprinkle some additional sugar, fish sauce, sliced chillies preserved in vinegar (with some of the vinegar), and ground dried chillies on the dish. There are variants, including using rice vermicelli instead of the wide noodles, and using deep fried thin egg noodles (mi krop), with the sauce poured on to soften them. In areas where gai lan can not be easily obtained, broccoli and kale are often used as a substitute.
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Red Bull
Red Bull is an energy drink sold by Red Bull GmbH, an Austrian company created in 1987.
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Red curry
Red curry (แกงเผ็ด;,, lit: spicy soup) is a popular Thai dish consisting of red curry paste cooked in coconut milk with meat added, such as chicken, beef, pork, duck or shrimp, or vegetarian protein source such as tofu.
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Regions of Thailand
Thailand is variably divided into different sets of regions, the most notable of which are the six-region grouping used in geographic studies, and the four-region grouping consistent with the Monthon administrative regional grouping system formerly used by the Ministry of Interior.
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Rice flour
Rice flour (also rice powder) is a form of flour made from finely milled rice.
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Rice wine
Rice wine is an alcoholic beverage fermented and distilled from rice, traditionally consumed in East Asia, Southeast Asia and South Asia.
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Robusta coffee
Robusta coffee is coffee made from the Coffea canephora plant, a sturdy species of coffee bean with low acidity and high bitterness.
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Roti canai
Roti canai (pronunciation: tʃanai), also known as roti cane (tʃane) or roti prata, is an Indian-influenced flatbread dish found in several countries in Asia, including Malaysia, Brunei, Indonesia and Singapore.
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Roti sai mai
Roti sai mai (โรตีสายไหม,; "sai mai" literally means "silk rope") is known as Ayutthaya's cotton candy.
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Royal Thai General System of Transcription
The Royal Thai General System of Transcription (RTGS) is the official system for rendering Thai words in the Latin alphabet.
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Sai ua
Sai ua (ไส้อั่ว) or northern Thai sausage or Chiang Mai sausage is a grilled pork sausage from northern Thailand and northeastern Burma.
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Sakhu sai mu
Sakhu sai mu (สาคูไส้หมู,, "tapioca balls with pork filling") is a Thai snack.
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Salicornia
Salicornia is a genus of succulent, halophyte (salt tolerant) flowering plants in the family Amaranthaceae that grow in salt marshes, on beaches, and among mangroves.
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SangSom
SangSom (แสงโสม) is a rum from Thailand, distilled from sugarcane.
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Satay
Satay, or sate in Indonesian spelling, is a dish of seasoned, skewered and grilled meat, served with a sauce.
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Sato (beverage)
Sato (สาโท) is a traditional northeastern Thailand (Isan) beer style that has been made for centuries from starchy glutinous or sticky rice by growers in that region.
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Senegalia pennata
Senegalia pennata (Climbing wattle, ชะอม Cha-om, Burmese Su pout ywet, Khmer: ស្អំ), Meiteilon: Khang, Thadou-Kuki, PaiteKhang-khu or Khangkhuh, Mizo (Khanghu), Hmar (Khanghmuk), Biate (Khang-Hu)), is a species of legume which is native to South and Southeast Asia. It is a shrub or small tropical tree which grows up to 5 metres in height. Its leaves are bipinnate with linear-oblong and glabrous pinnules. Its yellowish flowers are terminal panicles with globose heads. The pods are thin, flat and long with thick sutures.
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Senna siamea
Senna siamea (ขี้เหล็ก, khilek), also known as Siamese cassia, kassod tree, cassod tree and Cassia tree, is a legume in the subfamily Caesalpinioideae.
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Shahe fen
Shahe fen or he fen is a type of wide Chinese noodle made from rice.
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Shallot
The shallot is a type of onion, specifically a botanical variety of the species Allium cepa.
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Shan people
The Shan (တႆး;, ရှမ်းလူမျိုး;; ไทใหญ่ or ฉาน) are a Tai ethnic group of Southeast Asia.
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Shiitake
The shiitake (Lentinula edodes) is an edible mushroom native to East Asia, which is cultivated and consumed in many Asian countries.
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Shoot
In botany, shoots consist of stems including their appendages, the leaves and lateral buds, flowering stems and flower buds.
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Short mackerel
The short mackerel or shortbodied mackerel (Rastrelliger brachysoma) is a species of mackerel in the family Scombridae.
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Shrimp paste
Shrimp paste or shrimp sauce is a fermented condiment commonly used in Southeast Asian, Northeastern South Asian and Southern Chinese cuisines.
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Shumai
Shaomai is a type of traditional Chinese dumpling, originating from Hohhot, Inner Mongolia.
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Si Racha
Si Racha (ศรีราชา) is a subdistrict and town in Thailand on the east coast of the Gulf of Thailand, about 120 km southeast of Bangkok in Si Racha District, Chonburi Province.
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Sichuan
Sichuan, formerly romanized as Szechuan or Szechwan, is a province in southwest China occupying most of the Sichuan Basin and the easternmost part of the Tibetan Plateau between the Jinsha River on the west, the Daba Mountains in the north, and the Yungui Plateau to the south.
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Slush Puppie
SLUSH PUPPiE is a slush beverage created in 1970, and marketed both directly by the Slush Puppie division of J & J Snack Foods, and through its Slush Puppie Distributors in the US.
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Smoking (cooking)
Smoking is the process of flavoring, browning, cooking, or preserving food by exposing it to smoke from burning or smoldering material, most often wood.
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Snakehead (fish)
The snakeheads are members of the freshwater perciform fish family Channidae, native to parts of Africa and Asia.
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Soft-shell crab
Soft-shell crab is a culinary term for crabs that have recently molted their old exoskeleton and are still soft.
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Solanum torvum
Solanum torvum is a bushy, erect and spiny perennial plant used horticulturally as a rootstock for eggplant.
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Somanniathelphusa
Somanniathelphusa is a genus of freshwater crabs found in southeast China, Taiwan, and southeast Asia.
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Soufflé
A soufflé is a baked egg-based dish which originated in early eighteenth century France.
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Soy sauce
Soy sauce (also called soya sauce in British English) is a liquid condiment of Chinese origin, made from a fermented paste of soybeans, roasted grain, brine, and Aspergillus oryzae or Aspergillus sojae molds.
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Spearmint
Spearmint (binomial Mentha spicata, synonym Mentha viridis), also known as garden mint, common mint, lamb mint and mackerel mint, is a species of mint native to much of Europe and Asia (Middle East, Himalayas, China etc.), and naturalized in parts of northern and western Africa, North America, and South America, as well as various oceanic islands.
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Spice
A spice is a seed, fruit, root, bark, or other plant substance primarily used for flavoring, coloring or preserving food.
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Spondias mombin
Spondias mombin or Spondias purpurea var.
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Sriracha sauce
Sriracha (ศรีราชา) is a type of hot sauce or chili sauce made from a paste of chili peppers, distilled vinegar, garlic, sugar, and salt.
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Sugarcane
Sugarcane, or sugar cane, are several species of tall perennial true grasses of the genus Saccharum, tribe Andropogoneae, native to the warm temperate to tropical regions of South and Southeast Asia, Polynesia and Melanesia, and used for sugar production.
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Tapioca
Tapioca is a starch extracted from cassava root (Manihot esculenta).
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Tegillarca granosa
Tegillarca granosa (also known as Anadara granosa) is a species of ark clam known as the blood cockle or blood clam due to the red haemoglobin liquid inside the soft tissues.
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Teochew cuisine
Teochew cuisine, also known as Chiuchow cuisine, Chaozhou cuisine or Chaoshan cuisine, originated from the Chaoshan region in the eastern part of China's Guangdong Province, which includes the cities of Chaozhou, Shantou and Jieyang.
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Teochew dialect
Teochew (Chaozhou dialect: Diê⁵ziu¹ uê⁷; Shantou dialect: Dio⁵ziu¹ uê⁷) is a variant of Southern Min spoken mainly by the Teochew people in the Chaoshan region of eastern Guangdong and by their diaspora around the world.
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Teochew people
The Teochew people (also known as Tiê-Chiu in romanized Teochew, Chaozhou in Mandarin, and Chiuchow in Cantonese) are a Han Chinese native to the historical Chaozhou prefecture (now the Chaoshan region) of eastern Guangdong province.
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Thai alphabet
Thai alphabet (อักษรไทย) is used to write the Thai, Southern Thai and other languages in Thailand.
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Thai Chinese
Thai of Chinese origin, often called Thai Chinese, consist of Thai people of full or partial Chinese ancestry – particularly Han Chinese.
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Thai cuisine
Thai cuisine (อาหารไทย) is the national cuisine of Thailand.
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Thai curry
Thai curry refers both to dishes in Thai cuisine that are made with various types of curry paste and to the pastes themselves.
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Thai fried rice
Thai fried rice (ข้าวผัด,, or) is a variety of fried rice typical of central Thai cuisine.
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Thai suki
Thai suki, known simply as suki (สุกี้) in Thailand, is a Thai variant of hot pot, a communal dish where diners dip meat, seafood, noodles, dumplings and vegetables into a pot of broth cooking at the table and dip it into a spicy "sukiyaki sauce" before eating.
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Thong yip
Thong yip (ทองหยิบ), also known as "pinched gold egg yolks" in English, is one of the nine auspicious traditional Thai desserts.
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Tom kha kai
Tom kha kai, tom kha gai, or Thai coconut soup (ต้มข่าไก่,; Lao: ຕົ້ມຂ່າໄກ່,; literally "chicken galangal soup") is a spicy and sour hot soup with coconut milk in Thai and Lao cuisines.
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Tom yum
Tom yum or tom yam (ต้มยำ) is a type of hot and sour Thai soup, usually cooked with shrimp (prawn).
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Tripe
Tripe is a type of edible lining from the stomachs of various farm animals.
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Turmeric
Turmeric (Curcuma longa) is a rhizomatous herbaceous perennial flowering plant of the ginger family, Zingiberaceae.
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Volvariella volvacea
Volvariella volvacea (also known as paddy straw mushroom or straw mushroom) is a species of edible mushroom cultivated throughout East and Southeast Asia and used extensively in Asian cuisines.
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Wax gourd
Benincasa hispida, the wax gourd, also called ash gourd, white gourd, winter gourd, tallow gourd, ash pumpkin, and winter melon, and “Chinese preserving melon” is a vine grown for its very large fruit, eaten as a vegetable when mature.
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Wild boar
The wild boar (Sus scrofa), also known as the wild swine,Heptner, V. G.; Nasimovich, A. A.; Bannikov, A. G.; Hoffman, R. S. (1988), Volume I, Washington, D.C.: Smithsonian Institution Libraries and National Science Foundation, pp.
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Wonton
A wonton (also spelled wantan, or wuntun in transcription from Cantonese; Mandarin: húntun) is a type of dumpling commonly found in a number of Chinese cuisines.
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Yam khai dao
Yam khai dao (ยำไข่ดาว,, "fried-egg spicy salad") is a Thai dish made out of fried chicken or duck eggs.
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Yam naem
Yam naem (ยำแหนม) in Thai cuisine can refer to two salads, originally from the Isan region, that are made with fermented pork sausage (naem, similar to the Vietnamese nem chua).
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Yellow curry
Yellow curry (แกงกะหรี่,,; Chinese: 黃咖喱) is one of three major kinds of Thai curry that are commonly found in Thai restaurants in the West.
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Yellow soybean paste
Yellow soybean paste is a fermented paste made from yellow soybeans, salt, and water.
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Yolk
Among animals which produce one, the yolk (also known as the vitellus) is the nutrient-bearing portion of the egg whose primary function is to supply food for the development of the embryo.
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Yong Tau Foo
Yong tau foo (also spelled yong tao foo, yong tau fu, yong tau hu or yong tofu; yentafo in Thailand) is a Hakka Chinese cuisine consisting primarily of tofu filled with ground meat mixture or fish paste.
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Youtiao
Youtiao, also known as Chinese fried churros, Chinese cruller, Chinese oil stick, Chinese doughnut, You Char Kway/Cakwe/Cakoi/Kueh/Kuay (in Malaysia, Indonesia, and Singapore), and fried breadstick, is a long golden-brown deep-fried strip of dough eaten in China and (by a variety of other names) in other East and Southeast Asian cuisines.
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Redirects here:
Phra ram long song, Praramlongsong.
References
[1] https://en.wikipedia.org/wiki/List_of_Thai_dishes
