Thai cuisine is the national cuisine of Thailand.
Samut Songkhram is one of the central provinces (changwat) of Thailand.
Samut Sakhon is one of the central provinces (changwat) of Thailand, located along the coast of the Gulf of Thailand. In 2019, it had a population of 584,703, and an area of 872 km², making it the 33rd most populated province whilst being the 4th smallest. Neighboring provinces are Samut Songkhram, Ratchaburi, Nakhon Pathom, and Bangkok. Samut Sakhon is part of the Bangkok Metropolitan Region.
Thai eggplant is the name for several varieties of eggplant used in Southeast Asian cuisines, most often of the eggplant species Solanum melongena. They are also cultivated in India and Sri Lanka and feature in Sri Lankan cuisine. These golf ball sized eggplants are commonly used in Thai cuisine, Indonesian cuisine, and in Cambodian Cuisine. Some of the cultivars in Thailand are Thai Purple, Thai Green, Thai Yellow, and Thai White.
Bang Bo is a district (amphoe) of Samut Prakan province in Thailand.
The Mae Klong, sometimes spelled Meklong, is a river in western Thailand. The river begins in Kanchanaburi Province and flows across Ratchaburi Province and Samut Songkhram Province.
Shrimp paste or prawn sauce is a fermented condiment commonly used in Southeast Asian and Coastal Chinese cuisines. It is primarily made from finely crushed shrimp or krill mixed with salt, and then fermented for several weeks. It is sold either in its wet form or sun-dried and either cut into blocks or sold in bulk. It is an essential ingredient in many curries, sauces and sambal. Shrimp paste can be found in many meals in Cambodia, Indonesia, Laos, Malaysia, Myanmar, the Philippines, Singapore, Thailand, and Vietnam. It is often an ingredient in dip for fish or vegetables.
Thai curry is a dish in Thai cuisine made from curry paste, coconut milk or water, meat, seafood, vegetables or fruit, and herbs. Curries in Thailand mainly differ from the curries in India in their use of ingredients such as fresh rhizomes, herbs, and aromatic leaves rather then a mix of dried spices.
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."
Pla ra, similar to padaek in Laos, is a traditional Thai seasoning produced by fermenting fish with rice bran or roasted rice flour and salt fermented in a closed container for at least six months. Fermented fish seasoning are commonly found in Cambodian, Lao, Mon, Thai and Vietnamese cuisine. Pla ra has a very strong smell, which is considered unpleasant by some people. Its flavors are salty and sour, depending on the amount of salt put in and lactic acid resulting from fermentation process.
Samut Songkhram Football Club is a Thai professional football club based in Samut Songkhram. The club is currently playing in the Thailand Semi-pro League Western region.
Hypsibarbus wetmorei, the golden belly barb, lemon fin barb,lemon barb or Kerai is a species of cyprinid fish. It is native to the Mae Klong, Mekong, Chao Phraya, Tapi and Pahang rivers in Mainland Southeast Asia. Although locally common and considered to be a species of Least Concern, it is threatened by overfishing, dams and pollution. It typically reaches 25 cm (10 in) in length, but has been recorded up to about 70 cm.
Nam phrik is a type of Thai spicy chili sauce typical of Thai cuisine. Usual ingredients for nam phrik type sauces are fresh or dry chilies, garlic, shallots, lime juice and often some kind of fish or shrimp paste. In the traditional way of preparing these sauces, the ingredients are pounded together using a mortar and pestle, with either salt or fish sauce added to taste.
Shark minnow is a species of small cyprinid fish found in Southeast Asia from the Mae Klong River to the Mekong. It lives mainly in rivers, moving into flooded forests and fields during the floods and back into the river as the floods recede. It usually swims close to the surface in schools of many individuals. It is one of the most abundant of the different types of minnow-sized fishes known as pla sio in Thailand.
Kaeng som, gaeng som, Asam rebus, or Thai/Lao/Malaysian sour curry is a sour and spicy fish curry or soup with vegetables popular in Southeast Asia. The curry is characteristic for its sour taste, which comes from tamarind (makham). The recipe uses palm sugar to sweeten the curry.
Khanom chin or Khanom 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. Khanom chin is served in many kinds of stock: coconut milk, fish curry, and chilli.
Kaeng tai pla is a curry of southern Thai cuisine. Its name is derived from tai pla, a salty sauce made from fermented fish entrails, which gives the curry a strong smell and flavor.
The blackchin tilapia, formerly Tilapia melanotheron, T. heudelotii and T. leonensis, is a species of cichlid native to coastal west Africa. It is a paternal mouthbrooder which has been introduced to Asia and North America.
Amphawa Floating Market is a floating market and a tourist attraction in the Amphawa District of Samut Songkhram Province, located in one of the branches of the Mae Klong river. Amphawa district is about 50 km away from Bangkok, making Amphawa floating market a popular tourist attraction in Thailand. The market is near “Wat Amphawa Chetiyaram” temple.
Anodontostoma chacunda or Chacunda gizzard shad is a small species of gizzard shad found in both fresh and marine waters. The fish is from the family Clupeidae.
