Watermeal (Wolffia) or Paum (ผำ) or khai-nam (ไข่น้ำ) in Thai is ingredient that be used in some recipes in north and north-eastern of Thailand.
- 2 Eggs
- 1 cup Watermeal
- some cooking oil
- some seasoning sauce
- some garlic
- Crack the eggs into a bowl. Beat with fork.
- Heat cooking oil and minced garlic in pan fry.
- When garlic cooked, add beaten eggs and watermeal, also sauce.
Hat Yai Fried Chicken or “Gai Tod Hat Yai” (ไก่ทอดหาดใหญ่). Usually sold by muslims as halal food and to eat with sticky rice.
- 1 kg chicken
- 4o cloves garlic
- 30 pepper seeds
- 2 tsp ground coriander seed
- 1/2 tsp ground cumin seed
- 1 tbsp seasoning sauce
- 1 1/2 tsp salt
- 1 1/2 tbsp sugar (brown sugar prefered)
- 4 tbsp wheat flour or rice flour
- cooking oil (for frying)
- Wash chicken. rinsing water from it.
- Pound garlic, pepper, coriander and cumin then mix with salt, sugar and sauce for marinating chicken at lease 3 hours then mix with flour.
- Fry marinated chicken.
- 10 g chilli pepper
- 30 g minced garlic
- 4 g coriander root
- 1 tsp salt
- 120 g sugar
- 50 cc vinegar
Heat vinegar with salt and sugar until salt and sugar dissolved. Pound chilli pepper and coriander root and minced garlic to boiled vinegar. Heat again until boil.
Stir fry Kang Kong or Pad Phak Bung (ผัดผักบุ้ง)
- Kang kong (water spinach)
- Minced garlic
- Chopped chilli pepper
- Soy bean paste (เต้าเจี้ยว)
- Oyster sauce (or soy sauce for veg)
- Cooking oil
Wash kang kongs. Cut them into 2 inch.
Heat a wok and add cooking oil. Wait until hot (or some smoke), add kang kongs all ingredients. Stir fry until aroma.