Thailand

Sour pork rib soup with pak choy

Stir fried vegetable fern and prawns in coconut cream

Stir fried vegetable fern in oyster sauce

Prawn soup with melindjo leaves and coconut milk

Pizza[a] is an Italian dish typically consisting of a flat base of leavened wheat-based dough topped with tomato, cheese, and other ingredients, baked at a high temperature, traditionally in a wood-fired oven. The term pizza was first recorded in the year 997 AD, in a Latin manuscript from the southern Italian town of Gaeta, in Lazio, on the border with Campania. Raffaele Esposito is often credited for creating modern pizza in Naples. In 2009, Neapolitan pizza was registered with the European Union as a traditional speciality guaranteed dish. In 2017, the art of making Neapolitan pizza was added to UNESCO's list of intangible cultural heritage.

A fried whole snakehead fish served with mixed herbs, spices, fish sauce

Stir fried catfish with a red curry sauce

Grilled catfish

Spicy prawn salad with, for example, cilantro, lemongrass, herbs, lime juice, fish sauce, chili paste, garlic

Sea bass stir fried with celery, garlic, ginger, soy sauce, fermented soy beans

Steamed fish, for example, sea bass, with a spicy lime and garlic sauce

bok tod kamin - Deep-fred gray mullet with a sour turmeric and garlic curry

Stir fried squid and vegetables with a sweet chili paste

Steamed tilapia, serve with spicy pla ra dipping sauce

Grilled fish, for example, tilapia, snakehead fish, catfish, may also be salted prior to grilling

Spicy dip with lemongrass, kaffir lime leaves, galangal, serve with vegetables

Fried fish with a sweet and spicy chili sauce

Three flavors fish, deep-fried fish with soas sam rot, a sweet, tangy and spicy tamarind sauce

Sour fish, fish is pickled with rice, garlic, chili peppers for days, then fried

Deep-fried whole fish

Turmeric-marinated fish that is then deep-fried

Stewed mackerel with dark soy sauce

heang taeng-mo - Dried fish and watermelon

Long sweet pepper stuffed with a pork mixture, battered and deep-fried

Rat na , also written rad na, is a Thai-Chinese noodle dish. The name of the dish is pronounced [lâːt nâː] in Thai colloquial speech. 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 (Thai: คะน้า; RTGS: khana). 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.

Ravioli are a type of stuffed pasta comprising a filling enveloped in thin pasta dough. Usually served in broth or with a sauce, they originated as a traditional food in Italian cuisine. Ravioli are commonly square, though other forms are also used, including circular and semi-circular (mezzelune). Ravioli appear in the 14th-century cookbook The Forme of Cury under the name of rauioles. Sicilian ravioli and Malta's ravjul may be older than northern Italy ones.[citation needed] Maltese ravjul are stuffed with irkotta, the locally produced sheep's-milk ricotta, or with gbejna, the traditional fresh sheep's-milk cheese.

Red curry is a 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. The base Thai red curry paste (Thai: พริกแกงเผ็ด, RTGS: phrik kaeng phet) is traditionally made with a mortar and pestle, and remains moist throughout the preparation process. The red coloring is derived from dry red spur chillies (Thai: พริกแห้งเม็ดใหญ่, RTGS: phrik haeng met yai) – which is dried phrik chi fa red chilies. The main ingredients include (dried) red chili peppers, garlic, shallots, galangal, shrimp paste, salt, makrut lime leaves, coriander root, coriander seeds, cumin seeds, peppercorns and lemongrass. Today, the prepared Thai red curry pastes are available at markets produced in mass quantities, and also available in bottles and jars produced by some brands. The prepared red curry paste is cooked on a saucepan with cooking oil, to which coconut milk is added. Then the meat as protein source is added into the curry-base soup. Various kinds of meats could be made as red curry, such as chicken, beef, pork, shrimp, duck, or even exotic meats such as frog and snake meats. The most common however, are chicken, pork and beef. The meat is cut into bite-sized pieces. Common additives are fish sauce, sugar, chopped Makrut lime leaves, Thai eggplant, bamboo shoots, and Thai basil (bai horapha).

Roast beef is a dish of beef that is roasted, generally served as the main dish of a meal. In the Anglosphere, roast beef is one of the meats often served at Sunday lunch or dinner. Yorkshire pudding is a standard side dish. Sliced roast beef is also sold as a cold cut, and used as a sandwich filling. Leftover roast beef may be minced and made into hash. Roast beef is a characteristic national dish of England and holds cultural meaning for the English dating back to the 1731 ballad "The Roast Beef of Old England". The dish is so synonymous with England and its cooking methods from the 18th century that a French nickname for the English is "les Rosbifs".

Sashimi is a Japanese delicacy consisting of fresh raw fish or meat sliced into thin pieces and often eaten with soy sauce. The word sashimi means 'pierced body', i.e., "刺身" = sashimi, where 刺 し = sashi (pierced, stuck) and 身 = mi (body, meat). This word dates from the Muromachi period (1336-1573) and was possibly coined when the word "切る" = kiru (cut), the culinary step, was considered too inauspicious to be used by anyone other than a samurai. This word may derive from the culinary practice of sticking the fish's tail and fin to the slices for the purpose of identifying the fish being eaten.[citation needed]

Stir fried rice noodles with crab

Shabu-shabu is a Japanese nabemono hotpot dish of thinly sliced meat and vegetables boiled in water and served with dipping sauces. The term is onomatopoeic, derived from the sound – "swish swish" – emitted when the ingredients are stirred in the cooking pot. The food is cooked piece by piece by the diner at the table. Shabu-shabu is generally more savory and less sweet than sukiyaki, another hot pot dish. Shabu-shabu was invented in Japan in the 20th century with the opening of the restaurant Suehiro in Osaka, where the name was also invented. The president of the restaurant, Chūichi Miyake, registered the name as a trademark in 1952. Shabu-shabu became more and more popular in the Kansai region and in 1955 it was also added to the menu of restaurants in Tokyo and then spread throughout Japan. There are two common theories about the origin of shabu-shabu. The first is that it comes from the Inner Mongolian hot pot known as instant-boiled mutton (shuàn yángròu), which was introduced to Japan after World War II by Japanese who had lived in Beijing. Both dishes are prepared by briefly swirling thin slices of meat in boiling broth, then eaten with sauce.

Deep-fried pork ribs

Siu yuk is a variety of siu mei, or roasted meat dishes, in Cantonese cuisine. It is made by roasting an entire pig with seasonings, such as salt and vinegar in a charcoal furnace at high temperature. Roasted pigs of high quality have crisp skin and juicy and tender meat. Usually the meat is served plain with its skin, but it is sometimes served with soy sauce or hoisin sauce. When individual pieces are served, it is known as "roasted meat" (Chinese: 燒肉; pinyin: shāo ròu; Cantonese Yale: sīu yuhk). When the entire pig is served, the dish is known as "roasted pig" (Chinese: 燒豬; pinyin: shāo zhū; Cantonese Yale: sīu jyū). In most cases it is referred to by the former term since it is always consumed in small quantities. The southern Chinese style of cooking is nearly identical between the south parts of mainland China and Hong Kong. Sometimes, the entire pig is purchased for the sake of special family affairs, business openings, or as a ritualistic spiritual offering. For example, in the entertainment industry in Hong Kong, one tradition is to offer one or several whole roast pigs to the Jade Emperor to celebrate a film's opening with a roast pig; the pig is sacrificed to ward off negative reviews from critics in return to pray for the film's success. One garnish used to make the dish look more appealing is topping the roast pig with circular slices of pineapple and glacé cherries for eyes. The roast pig is often presented in red wrapping paper and a red box for luck.

Green papaya salad is a spicy salad made from shredded unripe papaya. It is generally believed to have been created by the Lao people and is considered one of the national dishes of Laos. Green papaya salad is also popular in neighbouring Thailand's Isan region, whose population is mainly composed of ethnic Lao and from where it spread to the rest of Thailand. Green papaya salad has also spread to the rest of the continental Southeast Asia (Cambodia, Myanmar, and Vietnam), as well as Xishuangbanna (China). Papayas and chili peppers were introduced to Southeast Asia by the Spanish and Portuguese explorers in the 17th century from the Americas. Simon de la Loubère (1642-1729), a French diplomat, mentioned in his book that the cultivation of papaya was already widespread in Siam in 1693. Although it is unknown when papayas and chili peppers entered Laos specifically, they had already been fully integrated into the Lao territory by the time Jean-Baptiste Pallegoix and Henri Mouhot visited in mid-1800s, and were listed among key ingredients for preparing main Lao dishes. Tam som was mentioned as a favorite Lao dish by a former Lao politician, Katay Don Sasorith (1904-1959), in a memoir recounting his experience during his primary school years in 1910s. Papaya, among other fruits, were cultivated in Cambodia by Chinese settlers who immigrated in the 1500s from Hainan, China. The Lao name for papaya is mak hung and was likely derived from l'hun or lohung/rohung as papayas are called in Khmer through Khmer Loeu living in provinces bordering the southeastern Laos. Thai historian Sujit Wongthes has speculated that the green papaya salad originated in the communities of ethnic Chinese–Lao settlers living in what is now Central Thailand, who adopted the ancient Lao tradition of preparing salads from fruits, called tam som, to make salads from papayas. The new dish became known as som tam (the reversed order of tam som) during the early Rattanakosin period in late 18th to early 19th centuries and, along with the papayas, then spread to today's Northeast Thailand following the construction of the Northeastern railway line during the turn of the 19th–20th centuries. The dish became more popular after the opening of Mittraphap Road in 1957, and has since become widely adopted by the ethnic Lao people of both Isan and Laos. Likewise, the hot flavour also spread to Isan and Laos from Central Thailand, which had been introduced to chilli peppers first.

Green papaya salad with brined rice paddy crabs

Spaghetti is a long, thin, solid, cylindrical pasta. It is a staple food of traditional Italian cuisine. Like other pasta, spaghetti is made of milled wheat, water, and sometimes enriched with vitamins and minerals. Italian spaghetti is typically made from durum-wheat semolina. Usually the pasta is white because refined flour is used, but whole wheat flour may be added. Spaghettoni is a thicker form of spaghetti, while spaghettini is a thinner form. Capellini is a very thin spaghetti, while vermicelli refers to intermediate widths, varying between the United States and Italy.

A steak is a thick cut of meat generally sliced across the muscle fibers, sometimes including a bone. It is normally grilled or fried. Steak can be diced, cooked in sauce, such as in steak and kidney pie, or minced and formed into patties, such as hamburgers. Steaks are cut from animals including cattle, bison, buffalo, camel, goat, horse, kangaroo, sheep, ostrich, pigs, turkey, and deer, as well as various types of fish, especially salmon and large fish such as swordfish, shark, and marlin. For some meats, such as pork, lamb and mutton, chevon, and veal, these cuts are often referred to as chops. Some cured meat, such as gammon, is commonly served as steak.

Stir frying is a cooking technique in which ingredients are fried in a small amount of very hot oil while being stirred or tossed in a wok. The technique originated in China and in recent centuries has spread into other parts of Asia and the West. It is similar to sautéing in Western cooking technique. Wok frying may have been used as early as the Han dynasty (206 BC – 220 AD) for drying grain, not for cooking. It was not until the Ming dynasty (1368–1644) that the wok reached its modern shape and allowed quick cooking in hot oil. However, there is research indicating that metal woks and stir-frying of dishes were already popular in the Song dynasty (960–1279), and stir-frying as a cooking technique is mentioned in the 6th-century AD Qimin Yaoshu. Stir frying has been recommended as a healthy and appealing method of preparing vegetables, meats, and fish, provided calories are kept at a reasonable level.

Suea rong hai is a Lao and Northeastern Thai local food cooked from brisket of beef, flavored with spices, grilled rare, sliced into small pieces, and served with sticky rice and other dishes. Its name is based on a local myth, which means "crying tiger". The originally dipping sauce called namchim chaeo is also known as sour and spicy chili dip which is made from standard vegetables and spices. The ratio of ingredients and taste is up to the vendor's recipe which has special ingredients such as tamarind sauce instead of lemon juice and red onion and roasted chili. In Laos, there are a variety of dipping sauces, some of them contain cow bile that provides a slightly bitter taste. 1. 2 tablespoon of powdered chili.

Sukiyaki is a Japanese dish that is prepared and served in the nabemono (Japanese hot pot) style. It consists of meat (usually thinly sliced beef) which is slowly cooked or simmered at the table, alongside vegetables and other ingredients, in a shallow iron pot in a mixture of soy sauce, sugar, and mirin. The ingredients are usually dipped in a small bowl of raw, beaten eggs after being cooked in the pot, and then eaten. Generally sukiyaki is a winter dish and it is commonly found at bōnenkai, Japanese year-end parties.

Stir fried glass noodles with meat, seafood, vegetables, cabbage, serve with dipping sauce

Hot and sour bamboo shoot salad

Sushi is a Japanese dish of prepared vinegared rice (鮨飯, sushi-meshi), usually with some sugar and salt, plus a variety of ingredients (ねた, neta), such as vegetables, and any meat, but most commonly seafood (often raw but can be cooked). Styles of sushi and its presentation vary widely, but the one key ingredient is "sushi rice", also referred to as shari (しゃり), or sumeshi (酢飯). The creator of modern sushi is believed to be Hanaya Yohei, who invented nigiri-zushi, a type of sushi most known today, in which seafood is placed on hand-pressed vinegared rice, around 1824 in the Edo period (1603–1867). It was the fast food of the chōnin class in the Edo period.

Spicy green jackfruit salad with pork

An eggplant, chili pepper, garlic, and hard boiled egg mixture cooked in a banana leaf, grilled, roasted, serve with sticky rice

Unripe mango salad

Tofu, pork and vegetables

Tempeh or tempe is a traditional Indonesian food made from fermented soybeans. It is made by a natural culturing and controlled fermentation process that binds soybeans into a cake form. A fungus, Rhizopus oligosporus or Rhizopus oryzae, is used in the fermentation process and is also known as tempeh starter. It is especially popular on the island of Java, where it is a staple source of protein. Like tofu, tempeh is made from soybeans, but it is a whole-soybean product with different nutritional characteristics and textural qualities. Tempeh's fermentation process and its retention of the whole bean give it a higher content of protein, dietary fiber, and vitamins. It has a firm texture and an earthy flavor, which becomes more pronounced as it ages. The term tempe is thought to be derived from the Old Javanese tumpi, a whitish food made of fried batter made from sago or rice flour which resembles rempeyek. The historian Denys Lombard also suggests that it could be linked to a later term tape or tapai which means 'fermentation'.

Tempura is a typical Japanese dish that usually consists of seafood and vegetables that have been coated in a thin batter and deep fried. Tempura has its origins dating back to the 16th century, when Portuguese Jesuits brought the Western-style cooking method of coating foods with flour and frying, via Nanban trade. A light batter is made of iced water, eggs, and soft wheat flour (cake, pastry or all-purpose flour). Sometimes baking soda or baking powder is added to make the fritter light. Using sparkling water in place of plain water has a similar effect. Tempura batter is traditionally mixed in small batches using chopsticks for only a few seconds, leaving lumps in the mixture that, along with the cold batter temperature, result in a unique fluffy and crisp tempura structure when cooked. The batter is often kept cold by adding ice or placing the bowl inside a larger bowl with ice. Overmixing the batter will activate wheat gluten, which causes the flour mixture to become soft and dough-like when fried. Specially formulated tempura flour is available in supermarkets. This is generally light (low-gluten) flour and occasionally contains leaveners such as baking powder.

A fishcake is a culinary dish consisting of filleted fish or other seafood minced or ground, mixed with a starchy ingredient, and fried until golden. Asian-style fishcakes usually contain fish with salt, water, starch, and egg. They can include a combination of fish paste and surimi. European-style fishcakes are similar to a croquette, consisting of filleted fish or other seafood with potato patty, sometimes coated in breadcrumbs or batter. Fishcakes as defined in the Oxford Dictionary of Food and Nutrition are chopped or minced fish mixed with potato, egg and flour with seasonings of onions, peppers and sometimes herbs.

Soybean curd, used in a variety of ways, for example, deep-fried, stir fry, soups, salads

Clear broth with vegetables, chicken, pork, fish balls, noodles, tofu, seaweed

Pork short rib and bay leaf soup

Long-simmered vegetable soup in a pork or chicken broth

Soup with bitter gourd stuffed with a minced pork mixture

Chicken curry

Snakehead fish and coconut soup

Tom kha kai, tom kha gai, or Thai coconut soup is a spicy and sour hot soup with coconut milk in Thai cuisine. Tom kha is a Thai soup that originated around 1890 and was first recorded in a Thai recipe book. The earliest recorded version of the soup was called Tom kha pet, and it featured duck and young galangal in a coconut milk-based curry. Over time, chicken became a more popular protein choice and the dish evolved into the version known as Tom kha kai, which is made with chicken instead of duck. In addition to chicken, shrimp is also a popular protein option and is often referred to as Tom kha kung. Tom kha shares many base ingredients with another popular Thai soup called Tom yam. However, Tom kha is distinguished by the addition of coconut milk, which lends it a creamy texture and a milder, sweeter taste compared to Tom yam. Tom kha kai recipes typically include coconut milk, galangal (sometimes substituted with ginger), kaffir lime leaves, lemongrass, Thai chili, coriander (or dill), straw mushrooms (or shiitake or other mushrooms), chicken, fish sauce, and lime juice. Fried chilies are sometimes added.

Spicy and sour tamarind soup with, for example, meat, vegetables, mushrooms

wou - Spicy beef offal soup

Soup with pickled Chinese cabbage and pork, for example, pork belly

Beef offal soup

Hot and sour Isan-style soup, a spicy soup with meat, for example, pork, chicken, beef, roasted rice, lime juice, herbs

Spicy pork soup

Sweet and sour fish soup

on - Hot and sour fish soup

Broth with, for example, vegetables, meat and bamboo fungus

Tom yum or tom yam is a family of hot and sour Thai soups. The strong, hot, and sour flavors make it very popular in Thai cuisine. The name "tom yam" is composed of two Thai words. Tom refers to the boiling process, while yam means 'mixed'. Historian Giles Milton contends that the origins of Tom Yum can be traced back to India, where there is a variation of hot and sour shrimp soup known as "sour prawn soup". In Thailand, Tom Yam is available in various types, with the most popular being “Tom Yam Nam Khon,” or Creamy Tom Yam Soup, and “Tom Yam Nam Sai,” or Clear Tom Yam Soup. This soup features a variety of main ingredients, including shrimp, pork, chicken, and seafood. The soup base depends on the exact sub-type but is generally water, coconut milk, or chicken or other broth.

Spicy prawn soup

Hot and sour seafood soup, may include noodles

Tsukemen is a ramen dish in Japanese cuisine consisting of noodles that are eaten after being dipped in a separate bowl of soup or broth. The dish was invented in 1961 by Kazuo Yamagishi, a restaurateur in Tokyo, Japan. Since then, the dish has become popular throughout Japan, as well as overseas in the United States. Tsukemen is a Japanese noodle ramen dish in Japanese cuisine consisting of separate servings of noodles and soup or broth, whereby the noodles are dipped in the soup. Soba and udon are some types of noodles used in the dish. The noodles are typically served cold, while the soup is typically served hot, which serves to season and moisten the noodles. The noodles can also be served at room temperature. Additional ingredients used in the dish are typically served atop or on the side within the dish of noodles. Some additional ingredients used include nori, chashu, menma, tamago and boiled eggs. The soup serves as a dipping sauce, and is typically much stronger and intense in flavor compared to standard ramen broth. Dashi, a soup in Japanese cuisine, can be used, which is prepared using a soup base or stock that is also named "dashi." Some restaurants add hot water to dilute the soup at the conclusion of the meal, decreasing its strength and making it more palatable as a soup to finish the meal.

Spicy pork liver and mint salad

muang pla-yang - A spicy mixture of grilled fish that is pounded with mango, shrimp paste, garlic, fish sauce, serve with vegetables

Vermicelli and shredded papaya salad

Wonton noodles is a noodle dish of Cantonese origin. Wonton noodles were given their name, húntún (Chinese: 餛飩; Jyutping: wan4 tan1), in the Tang Dynasty (618-907 CE). The dish is popular in Southern China, Hong Kong, Indonesia, Malaysia, Singapore, Vietnam and Thailand. The dish usually consists of egg noodles served in a hot broth, garnished with leafy vegetables and wonton dumplings. The types of leafy vegetables used are usually gai-lan, also known as Chinese broccoli or Chinese kale. Another type of dumpling known as shui jiao (水餃) is sometimes served in place of wonton. Shrimp wonton are mostly known as Hong Kong dumplings. The wontons contain prawns, chicken or pork, and spring onions, with some chefs adding mushroom and black fungus. In Indonesia especially in North Sumatra, West Kalimantan and South Sulawesi, wonton noodles are called mie pangsit. In Guangzhou and Hong Kong, wonton noodles are usually served in steaming hot soup with shrimp wontons and garnished with leafy vegetables. There are plenty of variations of this popular Cantonese dish, with different toppings and garnishes. For example, the soup and wontons being in separate bowls, the noodles being served relatively dry, served with toppings and garnishes, dressed with sauce, or dipping the noodles in the soup to eat it. Guangzhou and Hong Kong-style wonton noodles have a few predominant characteristics: The wontons are predominantly prawn—with small amounts of minced pork, or no pork at all—traditional consisting of 70% shrimp and 30% pork. It is served with smooth thin noodles cooked al dente, in a hot, light brown soup (prepared from dried flounder). Garlic chives are often added as a garnish.

Yam khai dao is a Thai dish made out of fried chicken or duck eggs. It is an easy-to-prepare food, but it cannot usually be purchased in restaurants. It is easy to find ingredients which are nutritious that are beneficial to health. It contains many vitamins, such as vitamin B2 (Riboflavin), vitamin B12 and vitamin D.

Yong tau foo is a Hakka Chinese dish consisting primarily of tofu filled with ground meat mixture or fish paste. Variations on this dish feature - instead of tofu - vegetables and mushrooms stuffed with ground meat or fish paste. Yong tau foo is eaten in numerous ways, either dry with a sauce or served as a soup dish. It is commonly found in parts of China, Indonesia, Malaysia, Singapore, Thailand, Vietnam, and in cities where there are large Hakka populations. Long ago, the Hakkas started migrating Southwards in order to flee the war in Northern China and through a series of migrations, finally settled Southern China. Because they couldn't get hold of wheat flour to make dumpling skins during the festivals, they started using tofu instead. The word “Nyong” in Hakka describes the action of filling the tofu with the stuffing and hence “Yong Tau Foo” was born

Needle mushroom salad, may also include prawns

Salad made with blood cockles/clams

Spicy chicken curry

Fried egg salad with tomatoes, onions, celery leaves, cilantro

Spicy rice noodle salad with meat, seafood, vegetables

Grilled pork neck salad

Salad made with kun chiang, serve with congee

Spicy grilled eggplant salad

Green mango salad

Salad made with Vietnamese sausage

Crispy pork belly salad

A salad made with naem sausage, chili peppers, lemongrass, onions, peanuts

Fried curried rice balls, naem sausage, vegetables, chili peppers, fish sauce, serve with herbs

Salad made with naem sausage

Salad made with boiled bamboo shoots, shallots, herbs, fish sauce, lime juice chili peppers

Grilled beef salad with shallots, celery, spearmint

Salad made with edible fern shoots, pork, prawns

Shredded and fried catfish, serve with green mango salad

Gourami fish salad, made with deep-fried snakeskin gourami

Spicy mackerel salad

o - Pomelo salad