Mon & Burmese Thai Cuisine

Sour Curry of Okra, Shrimp and Roselle Leaves
(gaaeng sohm maawn gra jiiap goong ; แกงส้มมอญกระเจี๊ยบกุ้ง)

March 30, 2011 · 50 comments

Mon Style Sour Curry of Okra, Shrimp and Roselle Leaves Recipe - สูตรทำแกงส้มมอญกระเจี๊ยบกุ้ง

Sour curries are without doubt one of Thai cuisine all-time favorites, free from foreign influence and with many regional variations they present a complex balance of four flavors while using only few ingredients, all find a pleasing harmony in one dish. There are the sourness of the tamarind paste, the saltiness of the fermented shrimp [...]

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Fermented Rice Flour Noodles
(เส้นขนมจีน ; sen khanohm jeen)

May 9, 2010 · 3 comments

Fermented Rice Flour Noodles - Khanohm Jeen Noodles

These fresh white noodles are made from rice that was allowed to ferment for three days before it was reduced to starch and than boiled, knead and finally cooked in the form of noodles . While some would think that khanohm jeen is Chinese in origin as the name suggest (jeen means Chinese in Thai), [...]

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Maawn Fermented Fish Paste
(กะปิมอญ ; gabpi maawn)

March 31, 2010 · 2 comments

It is thought that gabpi maawn was introduced to Thai cuisine by the Mon people, an ethnic group of Burma. gabpi maawn is made from the flesh of small fresh water fishes, such as Thai river sprat (ปลาชิว) and Siamese mud carp (ปลาสร้อย). The fishes are sun dried and then finely pounded. They are left [...]

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