Thai cuisine is the national cuisine of Thailand.
Glutinous rice is a type of rice grown mainly in Southeast East Asia, the northeastern regions of India and Bhutan which has opaque grains, very low amylose content, and is especially sticky when cooked. It is widely consumed across Asia.
Fried rice is a dish of cooked rice that has been stir-fried in a wok or a frying pan and is usually mixed with other ingredients such as eggs, vegetables, seafood, or meat. It is often eaten by itself or as an accompaniment to another dish. Fried rice is a popular component of East Asian, Southeast Asian and certain South Asian cuisines, as well as a staple national dish of Indonesia. As a homemade dish, fried rice is typically made with ingredients left over from other dishes, leading to countless variations. Fried rice first developed during the Sui dynasty in China.
Kai yang or gai yang, also known as kai ping or gai ping, or pīng kai, is a Lao dish originating in Laos and Thailand, but it is now commonly eaten throughout the whole of Thailand. The dish is a standard staple of street markets and readily available at all times. Some regions of Laos become popular because of their flavorful and tender Ping Kai prepared using unique ingredients for marinating and techniques for grilling the meats. Being a typical Laotian dish, it is often paired with green papaya salad and sticky rice or eaten with sticky rice in bamboo. It is also eaten with raw vegetables, and often dipped in spicy sauces such as Laotian jaew bong.
Singaporean cuisine is derived from several ethnic groups in Singapore and has developed through centuries of political, economic, and social changes in the cosmopolitan city-state.
Mee siam is a dish of thin rice vermicelli of hot, sweet and sour flavours, originated in Penang but popular among the Malay and Peranakan communities throughout Peninsular Malaysia and Singapore, although the dish is called "Siamese noodle" in Malay and thus appears to be inspired or adapted from Thai flavours when Thailand was formerly known as Siam. Mee siam is related to kerabu bee hoon although there is a significant difference in the recipe.
The Hainan people, Hainanese people, or Hainam people is a term referring to the residents of Hainan, the southernmost and smallest Chinese province. The term can be used to refer to all residents and of Hainan island. Hainam Min speakers often refer to their dialect as Qiongwen to distinguish themselves from other groups of Hainan such as the Cantonese, Tanka, Hlai, Miao etc.
Ipoh has a significant food scene with many hawker centres and restaurants. It has dishes derived from Malay, Chinese and Indian cuisine. In recent years, Ipoh has seen an increase in international restaurants, bars and gastropubs which have become popular with locals and tourists.
Thai fried rice is a variety of fried rice typical of central Thai cuisine. In Thai, khao means "rice" and phat means "of or relating to being stir-fried."
Bean sprouts chicken is a dish similar to the Hainanese chicken rice, the only difference being the dish comes with a plate of beansprouts. The steamed chicken is served with light soy sauce flavoured with oil.
Wenchang chicken is a type of chicken breed and a chicken dish from the Wenchang city area in the island province of Hainan, China.
Nasi kerabu is a Malaysian rice dish, a type of nasi ulam, in which blue-colored rice is eaten with dried fish or fried chicken, crackers, pickles and other salads. The blue color of the rice comes from the petals of Clitoria ternatea (butterfly-pea) flowers (bunga telang), which are used as a natural food coloring in cooking it. The rice can also be plain white rice or rice cooked using turmeric. It is often eaten with solok lada and is also eaten with fried keropok.
Duck rice is a Southeast Asian meat dish usually consumed by the Chinese diaspora in Maritime Southeast Asia, made of either braised or roasted duck and plain white rice. The braised duck is usually cooked with yam and shrimps; it can be served simply with plain white rice and a thick dark sauce; side dishes of braised hard-boiled eggs, preserved salted vegetables, or hard beancurd may be added. In addition, Teochew boneless duck rice is a similar, but a more refined dish; due to the slightly tougher texture of duck, the duck is artfully deboned and sliced thinly for the convenience and ease of the diner, allowing the sauces to seep into the meat; Hainanese chicken rice and other similar dishes have followed this style due to the popularity.
Khao soi or khao soy is a Chin Haw dish served in Laos and northern Thailand. A comparable dish, ohn no khao swè, is widely served in Myanmar. In Myanmar, it is known as "khao swè", an adaptation of the original name. Traditionally, the dough for the wheat noodles is spread out on a cloth stretched over boiling water. After steaming, the sheet noodles are rolled and cut with scissors.
Hainanese curry rice is a Singaporean dish consisting of steamed white rice smothered with curries and gravy, characteristically accompanied by curry chicken, pork chop, chap chye and kong bak. It originates in Singaporean cuisine and is not thought of as part of the cuisine of Hainan, China although it was created by Hainanese people.
Hong Kong Soya Sauce Chicken Rice and Noodle is a street food stall in Outram, Singapore. It is owned and run by Chan Hon Meng. In 2016, the stall became one of the first two street food locations in the world to be awarded a star in the Michelin Guide, although it lost its star in 2021. It has since become internationally franchised under the English name Hawker Chan.
Phat kaphrao, also spelled pad kaprow, pad kaprao, or pad gaprao, is one of the most popular Thai dishes in Thailand. This dish has garnered a reputation for its appetising appearance and flavour.
Ruangsak Loychusak, also known as James Ruangsak, is a Thai actor and singer. His first album was Dai Wela...James. He then released Siren Love, Forever James, The Next, James Hits Series, and James F. M.. His bestselling albums include Siren Love and James F. M., and popular singles include: "Khon raek", "Khao man kai", and "Mai aht bplian jai".
Khao kha mu, or sometimes simply called kha mu (ขาหมู), is a popular Thai food. It is influenced by Chinese cuisine, specifically Teochew cuisine.
Khao mu daeng is a Thai dish, the local variant of char siew with rice of Chinese cuisine.
