Thai cuisine is the national cuisine of Thailand.
Lao cuisine or Laotian cuisine is the national cuisine of Laos.
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.
Phetchaburi or Phet Buri is one of the western or central provinces (changwat) of Thailand. Neighboring provinces are Ratchaburi, Samut Songkhram, and Prachuap Khiri Khan. In the west it borders the Tanintharyi Division of Myanmar. Phetchaburi is home to Kaeng Krachan National Park.
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."
Tapai is a traditional fermented preparation of rice or other starchy foods, and is found throughout much of Southeast Asia, especially in Austronesian cultures, and parts of East Asia. It refers to both the alcoholic paste and the alcoholic beverage derived from it. It has a sweet or sour taste and can be eaten as is, as ingredients for traditional recipes, or fermented further to make rice wine. Tapai is traditionally made with white rice or glutinous rice, but can also be made from a variety of carbohydrate sources, including cassava and potatoes. Fermentation is performed by a variety of moulds including Aspergillus oryzae, Rhizopus oryzae, Amylomyces rouxii or Mucor species, and yeasts including Saccharomyces cerevisiae, and Saccharomycopsis fibuliger, Endomycopsis burtonii and others, along with bacteria.
Mueang Udon Thani is the capital district of Udon Thani province, northeastern Thailand.
Bánh cuốn is a Vietnamese dish originating from Northern Vietnam.
Naem khao, also known as yam naem is a very popular Lao appetizer salad originating from Tha Deua, a small port village, in Vientiane, Laos.
Jiuniang is a sweet, soup- or pudding-like dish in Chinese cuisine. It is also known as sweet wine or sweet rice wine. It consists of a mixture of partially digested rice grains floating in a sweet saccharified liquid, with small amounts of alcohol (1.5–2%) and lactic acid (0.5%). It is made by fermenting glutinous rice with a starter called jiuqu containing Rhizopus oryzae or Aspergillus oryzae and often yeast and bacteria.
Khao tom and khao tom mat are a popular Laotian and Thai dessert made of sticky rice, ripe banana, coconut milk, all wrapped and steamed-cooked in banana leaves. A similar dessert is enjoyed throughout Southeast Asian countries where it is known as Num ansom in Khmer, lepet in Indonesian, suman in Filipino, bánh tét and bánh chưng in Vietnamese.
Khanom krok or coconut-rice pancakes or mortar toasted pastry, is a traditional Thai dessert. They are prepared by mixing rice flour, sugar, and coconut milk to form a dough. Usually, khanom krok is composed of two batters, one salty and one sweet, both of which are cooked in a heating mantle—a hot indented frying pan. After heating, khanom krok is picked out of the mantle and the two half-circular doughs formed into a circular shape.
Khao chae is "rice soaked in cool water". "Khao" means "rice" and "chae" means "to soak". Around the time of King Rama II, the recipe was adapted from a Mon dish and then modified. It was meant to be made and consumed in the hot season, from mid-March to the end of April. Ice was not then available in Thailand, so the water was kept cool during hot season by putting it in an earthenware vessel in a shaded place. Some old recipes call for the use of camphor to cool the dish.
Mango sticky rice is a traditional Southeast Asian and South Asian dessert made with glutinous rice, fresh mango and coconut milk, and eaten with a spoon or the hands.
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.
Khao kan chin, khao ngiao (ข้าวเงี้ยว), or chin som ngiao (จิ๊นส้มเงี้ยว), also known as a steamed pudding with rice, is a dish from Northern Thailand. It is rice mixed with minced pork and pork blood, flavored with salt, sugar, a little garlic, shallot, vegetable oil, and then steamed inside a banana leaf. It is commonly served with fried chopped garlic, fried dried bird chilies, and cucumber.
Khao mu daeng is a Thai dish, the local variant of char siew with rice of Chinese cuisine.
Khanom keson lamchiak is a kind of Thai dessert. It can be considered as a rare and little known dessert.
Raon khao or lao khoa or officially sura khao is a Thai distilled spirit.
