සිංහල ආහාර නාමාවලියකි.
Singhala Name (Roman script)
Of Chinese origin, it is a rice congee with minced chicken or pork. Mixing an egg in with the congee is optional.
Coconut cream rice
A quick snack or breakfast, it is an omelet with white rice, often eaten with chilli sauce and cucumber.
Dung thel bath
Rice is fried with shrimp paste and served with sweet pork, sour mango, fried shrimp, chillies and shallots.
Rice with turmeric
Rice steamed with garlic served with sliced chicken, chicken broth and a spicy dipping sauce.
Thai fried rice
Fried rice in Thailand can be made with different ingredients such as chicken, pork, egg, tofu and prawns. Customarily served with fresh lime, cucumber, spring onions and nam pla phrik (chillies in fish sauce).
Khao phat Amerikan
American fried rice
American fried rice is rice fried with tomato ketchup and often also raisins.
Thai rice soup
Boiled rice in a light broth, usually with minced pork or chicken. It is most often eaten for breakfast.
Singhala Name (Roman script)
Originally a Chinese dish, it is now common in Thailand. Often served with chillies in vinegar and dried chilli flakes.
Khanom chin namya
Thai rice noodles served with a fish based sauce called nam ya
Khanom chin sao nam
Cold rice noodles served as a salad with thick coconut milk, finely chopped pineapple, chopped Thai chillies, pounded dried prawns, shredded ginger, lime juice and fish sauce.
Egg noodles in chicken curry
Crispy fried wheat noodles ( bami) in a sweet chicken curry soup.
Kuai tiao nam
Wide rice noodle soup
A soup of wide rice noodles with minced pork, pork balls or fish balls.
Kuai tiao rat na
Wide rice noodles in gravy
Fried wide rice noodles with beef, pork, chicken or seafood in a thickened gravy.
Kuai tiao ruea
Rice noodles with beef or pork (and sometimes offal) in a brown broth which contains cinnamon, star anise and sometimes blood. It is spicy and sour.
Crispy fried noodles
Deep fried rice vermicelli with a sweet and sour sauce.
Phat khi mao
Spicy fried wide rice noodles.
Noodles fried in soy sauce
Usually wide rice noodles fried with chicken or pork, and soy sauce.
Noodles pad Thai
"Narrow" rice noodles ( sen lek) fried with fish sauce, sugar, lime juice or tamarind pulp, chopped peanuts, and egg combined with chicken, seafood, or tofu.
Nam phrik plathu
It consists of deep fried plathu (Indian mackerel, Rastrelliger kanagurta) served with raw, steamed and fried vegetables, an omelet with chaom ( Acacia leaves), rice, and nam phrik kapi, a pungent dip made mainly from shrimp paste and chillies.
A Thai variant of the Chinese hot pot, it is mainly eaten as a meal on its own.
Chu chi pla kraphong
choo chee sauce
A dry red curry with fried Snapper.
A Burmese influenced curry of stewed meat (usually pork), peanuts, dried chilies and tamarind juice but without coconut milk.
Northern style herb curry
A spicy curry of herbs, vegetables, chaom leaves (a kind of acacia tree), and meat (chicken, water buffalo, pork or frog). It does not contain any coconut milk.
A coconut curry made with fresh green chillies and flavoured with Thai basil, usually with chicken or fish balls.
Southern style yellow curry
A sour spicy yellow curry that does not contain coconut milk, often with fish and vegetables.
An thick, Indian style curry containing coconut milk, usually of stewed beef, and containing roasted dried spices that are rarely found in other Thai curries.
A so-called dry, Indian influenced coconut curry with beef ( Kaeng phanaeng nuea), chicken, pork or seafood such as soft shell crab.
A spicy red curry made with dried chillies, containing coconut milk. It can be made with different meats, seafood or tofu, in combination with (several types of) eggplant(s) and sometimes other vegetables.
Kaeng phet ped yang
Red curry with roast duck
Red curry with roast duck is the quintessential mix of the Thai (red curry) and Chinese (red roast duck) cuisines. This dish often also contains grapes and/or pineapple.
Kaeng tai pla
Gaeng dai pla
A thick sour vegetable curry made with with tumeric and shrimp paste, often containing roasted fish and/or fish innards, bamboo shoots and eggplant.
Southern dry fried curry
A very dry fried curry made with chopped meat, usually beef, chicken or pork, served with a large amount of shredded fresh kaffir lime leaves.
Singhala Name (Roman script)
Tom chuet taohu
Clear vegetable soup
A light pork broth with soft tofu,vegetables and (optionally) minced pork, seaweed, glass noodles and mushroom. It can also be called Kaeng chuet ( තායි: ).
Tom kha kai
Coconut soup with chicken
A mild to spicy soup with coconut milk, galangal ( kha) and chicken. Mushrooms can be added to the chicken or substitute it.
Hot and sour Isarn soup
A spicy soup made with stewed meat (usually pork, chicken or beef), roasted fresh herbs and spices, ground roasted rice, and generous amounts of lime juice and fresh herbs just before serving.
Tom yum soup
A hot and sour broth made from lemon grass, galangal, kaffir lime leaves, dried chillies and lime juice, usually with prawns ( Tom yam kung) or chicken ( Tom yam kai).
සලාද, සම්බෝල සහ මැල්ලුම්s [ සංස්කරණය ]
Singhala Name (Roman script)
Sour salads of minced meat, onions, chillies, ground roasted rice and garnished with mint.
Nam tok mu
A very spicy salad usually made with pork ( mu) and somewhat identical to lap, except that the pork or is cut into thin strips rather than minced
There are three main variations: Som tam pu with salted black crab, Som tam Thai with peanuts, dried shrimp and palm sugar, and Som tam plara or Som tam Lao with fermented fish.
A general name for any type of sour salad. The most notable are mentioned separately below.
Yam nuea yang
Grilled beef salad
A spicy salad of grilled beef, shallots and Thai celery or spearmint.
Yam pladuk fu
"Exploded" catfish salad
Crispy fried shredded catfish served with a spicy and tangy green mango salad.
A spicy salad with mixed seafood (cuttlefish, shelled prawns, mussels), shallots, lime juice and Thai celery.
Glass noodle salad
A spicy salad with glass noodles ( cellophane noodles), minced chicken or pork and (optionally) seafood.
තෙල් දැමූ ආහාර (Fried and stir-fried) [ සංස්කරණය ]
Ala thel daala
(අල) අර්තාපල් තෙල් දාලා
A simple dish of fried slices of chicken with sliced ginger, soy sauce, fish sauce and chillies
Kai phat met mamuang Himaphan
Chicken with cashewnuts
The Thai Chinese version of the Sechuan style chicken with cashew nuts known as Kung Pao chicken, fried with whole dried chillies.
Khai yat sai
An omelet is fried filled with various ingredients of choice (minced beef or pork, prawns, and vegetables) and then folded over.
Kung thot krathiam phrik Thai
Deep fried prawns with garlic and pepper
Prawns fried with garlic and fresh peppercorns.
Phak bung fai daeng
Morning-glory (a.k.a. water spinach) stir fried with yellow bean sauce, garlic and chillies. It is a very popular vegetable dish in Thailand.
Phak khana mu krop
Fried kale with crispy pork
Khana ( gailan or Chinese kale) is stir fried with crispy pork ( mu krop), garlic and chillies.
Fried with holy basil
Minced beef, pork, chicken or whole prawns stir fried with Thai holy basil, chillies, garlic and soya sauce.
Phat phak ruam
Stir fried mixed vegetables
Stir fried combination of vegetables depending on availability and preference. Usually fried with oyster sauce.
Fried with chillies
Stir fried meat (usually beef) or seafood with chillies, garlic and ginger.
ගැඹුරු තෙලේ බැදුම් (Deep-fried dishes) [ සංස්කරණය ]
Kai ho bai toei
Chicken wrapped in
Pieces of marinated chicken are wrapped in fragrant pandan leaves and then deep fried.
Cooked belly pork is first marinated and then deep fried until crispy. Often used sliced in vegetables stir fries.
Pik kai sot sai thot
Stuffed chicken wings
Deep fried, partially de-boned chicken wings, stuffed usually with minced pork.
Three flavours fish
Deep fried fish with a sweet, tangy and spicy tamarind sauce.
A mixture of cooked crab meat, pork, garlic and pepper, deep fried inside the crab shells and usually served with nam chim buoy ( තායි: , plum sauce). Instead of being fried in the crab shell it is also sometimes served as patties.
පිලිස්සූ ආහාර (Grilled dishes) [ සංස්කරණය ]
Grilled marinated chicken, usually eaten together with Som tam (papaya salad).
Chiang mai sausage
A grilled sausage of ground pork mixed with spices and herbs, and which is often served with chopped fresh ginger and chilies at a meal.
Suea rong hai
Weeping tiger beef
Suea rong hai literally means "weeping tiger". It is grilled marinated beef which is eaten with vegetables and Nam chim chaeo dipping sauce.
Ho mok pla
Fish curry paté
A paté of fish, spices, coconut milk and egg, steamed in a banana leaf cup and topped with thick coconut cream before serving.
Pla nueng manao
Steamed fish with lime juice
Steamed fish which is drenched in a spicy garlic and chilli dressing.
Dipping sauces and pastes [ සංස්කරණය ]
Nam chim chaeo
It is a sticky, sweet and spicy dipping sauce made with dried chilies, fish sauce, palm sugar and black roasted rice flour. Often served as a dip with mu yang (grilled pork).
Nam chim paesa
A spicy dipping sauce eaten with steamed fish wrapped in raw lettuce or cabbage.
Nam chim sate
A peanut sauce which is normally served with satay.
Nam pla phrik
Also called phrik nam pla, it is a standard sauce with every Thai buffet style meal consisting of fish sauce, lime juice, chopped chillies and sliced garlic. Used as a kind of "salt".
Nam phrik kapi
A pungent chilli dip made with shrimp paste, bird's eye chillies, garlic, lime juice, fish sauce, sugar and pea sized aubergines; most often eaten as part of the dish called Nam phrik plathu.
Nam phrik num
A paste of pounded roasted large green chilies, roasted shallots, roasted garlic, coriander leaves, lime juice and fish sauce; eaten with steamed and raw vegetables, kaep mu (crispy pork rind) and sticky rice.
Nam phrik ong
Resembling a thick Bolognese sauce, it is made with dried chillies, minced pork and tomato; eaten with steamed and raw vegetables, and sticky rice.
Nam phrik phao
A sweet roasted chilli paste, often used as an ingredient in or when frying meat or seafood, and also popular as a spicy "jam" on bread or toast.
Nam phrik siracha
It is a hot sauce made from sun-ripened chili peppers, vinegar, garlic, sugar and salt.
කට ගැස්ම (Savoury snacks) [ සංස්කරණය ]
Crispy pork rind
Deep fried crispy pork rinds, often eaten with nam phrik num.
Dried shrimp and other ingredients wrapped in cha plu (Thai: ช้าพลู) leaves.
Marinated beef, chicken or pork grilled on bamboo skewers and usually served with nam chim sate (peanut sauce).
Thot man pla
Deep fried patties of minced fish mixed with red curry paste, finely chopped yardlong beans ( tua fak yao), and finely shredded kaffir lime leaves ( bai makrut).
Thot man kung
Deep fried patties of minced crab meat mixed with red curry paste, finely chopped yardlong beans ( tua fak yao), and finely shredded kaffir lime leaves ( bai makrut).
Grass jelly is made from a herb from the mint family. It is often served with only shaved ice and brown sugar.
Khanom bua loi
Taro root mixed with flour into balls and served in coconut milk.
Multi-layers of pandan-flavoured sticky rice flour mixed with coconut milk
Khanom mo kaeng
A sweet baked pudding containing coconut milk, eggs, palm sugar and flour, sprinkled with sweet fried onions.
Palm flavoured mini cake with shredded coconut on top.
Khanom thuai talai
Steamed sweet coconut jelly and cream.
Khao niao mamuang
Mango with sticky rice
Sticky rice cooked in sweetened thick coconut milk, served with slices of ripe mango.
Lot chong nam kathi
Pandan-flavoured rice flour noodles in sweetened coconut milk, similar to the Indonesian cendol.
A sweet snack/dessert with a mix of ingredients, such as chestnuts covered in flour, jackfruit, lotus root, tapioca, and lot chong, in sweetened coconut milk.
Sangkhaya fak thong
Egg and coconut custard, similar to coconut jam from Malaysia, Indonesia and the Philippines, served with pumpkin.
Jasmine scented coconut pudding set in cups of fragrant pandan leaf.
Thai iced tea
It is made from strongly-brewed black tea ("red tea" in East Asia). Additional ingredients may include orange blossom water, star anise, crushed tamarind seed and sometimes other spices. The tea is sweetened with sugar and condensed milk and served chilled.
Thai red bull
An energy drink and the origin of Red Bull.
A distilled alcohol made from glutinous rice, it is often a home-made moonshine.
Closer to a rum, it is distilled from sugarcane and rice.
Iced black coffee
A sweet Thai black ice coffee. The name is of Teochew origin where "o" means black, and "liang" means cold.
A Thai rum which has been distilled since 1977.
Thai rice wine
A traditional rice wine from the Isan region.
Bhumichitr, Vatcharin. The Essential Thai Cookbook, 192 pages, New York: Clarkson N. Potter Inc., 1994
සැකිල්ල:Southeast Asia topic