User:Takeaway/My gallery/Thai cuisine and other foods in Thailand

Thai cuisine and other foods and beverages in Thailand

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  Workers cleaning dried anchovies (pla haeng) at a market in Mae Sot, Tak province
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  Fresh herbs, fresh spices and vegetables sold at a stall in Thanin Market, Chiang Mai
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  A market stall, at Thanin market in Chiang Mai, selling ready cooked food
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  Thai sweet and desserts sold at Thanin Market in Chiang Mai
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  'Khao man kai', the Thai version of Hainanese chicken rice, at a khao man kai restaurant in Chiang Mai
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  'Som tam' (papaya salad), 'Kai yang' (grilled chicken) and 'Khao niao' (sticky rice): a combination of dishes from Isan (Northeast Thailand) which has become extremely popular in the whole of Thailand - It is eaten as a snack or as a lunchtime meal
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  Baskets and mounds of different types of 'kapi' (Thai shrimp paste) and tightly sealed bags of 'pla ra' (a thicker type of fish sauce) at Warorot market in Chiang Mai, Thailand
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  A street vendor selling different types of 'Salapao' (steamed buns) from a street stall on top of the side car of his motorbike - 'Salapao' is the Thai version of the Chinese 'baozi'.
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  'Pla thapthim thot samrot': deep fried tilapia with spicy tamarind sauce
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  'Mu nam tok' ("waterfall" pork): Pork with a spicy and sour dressing
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  'Tom chuet tahu': Clear pork broth with vegetables and tofu
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  'Pla thu': steamed and salted "short mackerel" at Thanin market, Chiang Mai
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  A stall selling grilled fish and chicken at Thanin market
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  'Sai ua': grilled Chiang Mai sausage at Thanin market
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  A vegetable stall with banana flowers and banana leaves
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  'Kraphao mu (rat khao)': minced pork fried with holy basil (on rice)
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  'Phrik nam pla': a standard sauce served at nearly every Thai meal; consisting of chopped bird's eye chillies, fish sauce and lime juice
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  'Kaeng phet kai haeng': "dry" red chicken curry
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  'Phak bung fai daeng': stir-fried morning glory (Ipomoea aquatica)
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  'Yam pladuk fu': "exploded" catfish with a spicy, sweet and sour green (unripe) mango dressing
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  'Phak khana namman hoi': Thai style stir fried Chinese broccoli with oyster sauce
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  'Phak kana mu krop': Thai style stir fried Chinese broccoli with crispy pork
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  Thot man pla (Thai: ทอดมันปลา): Thai fish cakes; here sold with deep fried 'bai kraphao' (leaves of the holy basil) at Thanin market, Chiang Mai, Thailand
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  'Chao guay' (Thai: เฉาก๊วย): grass jelly, here sold on the Sunday Walking Street market in Chiang Mai
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  Making 'roti kluai khai': A roti with banana and egg
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  A roti stall in Chiang Mai
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  'Roti kluai khai': A roti with banana and egg, covered with sweetened condensed milk and sugar
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  'Kraphao mu krop': Crispy belly pork stir fried with Thai basil ('bai kraphao'), here served with a mix of jasmine rice and unpolished (black coloured) jasmine rice which lends an additional nutty taste to the jasmine aroma
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  'No mai farang phat kung': Asparagus stir fried with prawns
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  'Kaeng om kai': A spicy Lanna style chicken curry which does not contain any coconut milk
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  'Yam nuea yang': Thai grilled beef salad
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  'Nam phrik num': A chilli dip made mainly from roasted green chillies
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  'Mu phat phrik khing': Pork fried with yardlong beans and lime leaves in a sweet and spicy sauce
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  Steamed vegetables; from top to bottom: 'Cha-om' (the leaves of an acacia tree), 'krachiap khiao' (okra) and 'dok khae' (the flowers of a kind of sesbania)
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  Vatcharin Bhumichitr holds some of the ingredients for Thai red curry paste in his hand
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  Vatcharin Bhumichitr, the author of dozens of books on Thai cuisine, in the kitchen of his house in Mae On, near Chiang Mai
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  'Kai thot takhrai': deep fried chicken with lemon grass
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  'Pla thapthim nueng manao': steamed Nile Tilapia with a sweet, spicy and sour dressing
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  Grilling meat and eggs at a restaurant at the entrance of the Huay Kaew waterfall in Chiang Mai
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  'Mu yang': Isan grilled pork
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  Dishing up 'som tam' at a restaurant at the entrance of the Huay Kaew waterfall in Chiang Mai
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  'Khao phat kraphao mu': Rice fried with Thai basil and pork
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  'Tam phonla mai ruam': Spicy mixed fruit salad
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  'Phat sayongte': Stir-fried mountain melon greens
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  'Phanaeng nuea': Beef in phanaeng curry
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  'Kaeng khiaowan kai': Green curry with chicken, here served with 'roti'
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  A street vendor on Rama 4 road in Bangkok with his mobile kitchen on his way to work
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  Live 'pla nin' on a table at a market near Mae On, Chiang Mai province
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  Tamarind sold at a small rural market near the village of Mae On, Chiang Mai province
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  'Nuea phat bai yira': beef stir-fried with "African basil"
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  The kitchen of a Thai restaurant in Chiang Mai
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  'Kaeng phet mu': Thai red curry with pork
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  'Kai phat met mamuang himaphan': Chicken with cashew nuts
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  'Khanom wun': Thai sweet desserts made from "agar agar" gelatine
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  'Phla mu': Grilled pork salad with mint and lemongrass
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  A stall inside the food court selling cuts of either duck or pork, served either with rice or in noodle soup
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  'Bami haeng ped': Wheat noodles with duck (and here also with blood tofu) served "dry" (Thai: haeng) with the broth on the side
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  'Khao niao' (sticky rice) is traditionally eaten with the right hand
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  'Mu manao': grilled pork with a spicy lime-juice dressing
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  'Kung yang': grilled prawns, usually served with a spicy dipping sauce
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  'Pla muek phat phrik phao': squid stir-fried with sweet chilli paste
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  'Tam makhuea': Chopped grilled long green eggplant, grilled green chillies, raw garlic and salt put in a banana leaf package mixed together with cooked egg
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  'Lap mu': spicy and sour minced pork salad
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  'Tom saep nuea': spicy and sour beef soup
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  'Som tam Thai': sweet, sour and spicy green papaya salad
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  'Jok mu sap': rice congee with pork
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  'Kuaichap': "rolled" rice noodles with pork intestines and boiled egg
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  'Bami mu daeng kiao kung': wheat noodle soup with red roast pork and prawn dumplings
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  'Yam khamin khao kung': Thai salad made with 'white curcuma' and prawns
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  'Tom khlong' is somewhat similar to 'Tom yam' but derives its sourness from tamarind juice instead of lime juice
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  'Yam naem' is a Thai salad made from fermented raw pork sausage ('naem')
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  'Kuai-tiao rat na mu': stir-fried broad rice noodles ('kuai-tiao') in a thick gravy with pork and 'phak kana' (Chinese broccoli)
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  'Yam pla khem' is a Thai salad made with fried dried and salted fish
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  'Yam khai dao' is a Thai salad made with fried egg (khai dao)
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  A so-called 'rat khao' restaurant: simple eateries which serve ready-made dishes for breakfast or lunch. This whole meal cost only 40 Baht /1 Euro / 1.30 US$.
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  'Khua kling' is a very spicy, dry-fried curry from Southern Thailand
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  'Mu phalo' is pork stewed in soya sauce with 5-spice powder
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  'Khua kraduk mu' is a fairly dry spicy curry from Southern Thailand made with pork ribs
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  This particular version of 'Lap mu', the Isan minced pork salad, was extremely spicy and contained copious amounts of ground dried chillies, ground roasted sticky rice ('khao khua', giving the dish a nutty taste), culantro and mint
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  'Pla krai thot krathiam': deep-fried pla krai (Asian knifefish) and garlic
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  A 30 Baht lunch box with 'yam plathu' of the left and 'khua kraduk mu' on the right
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  'Yam kun chiang' is a salad made with sliced dried Chinese sausages called 'kun chiang'
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  'Yam mu krop' is a salad made with crispy belly pork
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  'Kai thot': deep-fried chicken; this particular version is from Southern Thailand
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  'Tom phak kat dong mu': A soup of boiled pickled Chinese mustard greens and pork ribs
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  'Nam phrik kapi' is a spicy and pungent chilli dip made with shrimp paste and dried shrimp
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  'Khao phan': steamed fermented rice batter
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  'Khao phan': steamed fermented rice batter
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  'Khao phan nga muan': rolled steamed fermented rice batter with sesame seed
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  'Khao phan khai muan': rolled steamed fermented rice batter with egg
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  'Khao phan phak': steamed fermented rice batter wrapped around stir-fried vegetables
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  'Tam mu yo': Thai "mu yo" sausage in a "tam" dressing
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  'Nam chim chaeo': chilli dip with ground roasted sticky rice
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  'Chim chum': Thai hot pot with a herb based broth, traditionally served in a earthenware pot
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  'Kaeng kiao wan luk chin pla': green curry with fish balls
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  'Phat buap': stir-fried luffa (sponge gourd)
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  'Ho mok thale' is a Thai curry "soufflé" of mixed seafood and the soft meat of a young coconut, here served inside a coconut
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  Deep-fried 'pla wong': fish which have first been cut open, arranged in to a circle and then sun-dried
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  'Yam no mai' is a Northern Thai salad made with strips of boiled bamboo shoots, shallots, herbs, fish sauce and chillies
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  'Khao mu krop mu daeng' are slices of 'mu krop' (crispy pork) and 'mu daeng' (red pork) served on rice, and often covered with a sticky soya and/or oyster-sauce based sauce.
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  'Nam phrik kapi' is a dipping sauce made with shrimp paste, dried shrimp, garlic, bird's eye chillies, fish sauce, sugar and lime juice, and often also wild eggplant (pea sized green aubergine). Here it is served with deep-fried cha-om (acacia leaves), string beans and slices of purple eggplant.
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  'Miang pla' literally means "wrapped fish". This dish is often eaten as an appetizer. Here the leaves of the chaphlu ("Piper sarmentosum") and khana ("Chinese broccoli") are used as wraps.
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  'Kaeng khua' is a type of Thai curry which uses a larger amount of turmeric in the paste than is usually the norm. This particular version is 'kaeng khua het fang': with straw mushrooms.
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  'Kaeng som' is a hot and sour soup or curry made with tamarind paste and fried pla chon ("Snakehead fish"). This particular version of the dish is called 'kaeng som chaom thot' which also has deep-fried cha-om (Acacia leaves) as one of its ingredients.
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  'Pla nin thot samun prai' is deep-fried pla nin ("Nile Tilipia") served with deep-fried herbs such as lemongrass, kaffir lime leaves, garlic, and fingerroot ("Boesenbergia rotunda"). A chilli-lime dip is served on the side as a condiment.
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  'Phunim phat pong kari': deep-fried soft shelled crab which has then been stir-fried with egg and curry powder.
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  'Khanom chin nam ngiao': a speciality of Northern Thailand, it is Thai fermented rice noodles served in a spicy sauce made with pork broth and tomato
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  'Nam phrik ong' is a Northern Thai chilli dip with minced pork and tomato.
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  'Naem khluk' is a spicy salad made with deep fried "naem sausage"
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  'Kaeng ho': Northern Thai stir-fried mix of curry (or curries) with glass noodles
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  'Karripap': Thai curry puff
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  'Khao soi': Northern Thai style curry with deep-fried noodles
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  'Khao tom pla': Thai rice soup with fish
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  'Kai yang': grilled chicken
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  'Som tam khai khem': Thai papaya salad with salted egg
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  'Yam thua phu': Winged bean salad
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  'Suea rong hai': grilled beef served with a chilli dip
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  'Lap pet': A "Lap" style salad with duck
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  Andy Ricker, the owner of the Pok Pok Restaurant and Whiskey Soda Lounge in Portland, Oregon, and winner of the 2011 James Beard Foundation Best Chef Northwest award, during a visit to Chiang Mai, Thailand
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  'Khaep mu': pork cracklings
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  'Tam mamuang pla haeng thot' is a som tam style salad made with unripe mango and crispy dried anchovies
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  'Yam mu yo thot khai dao.jpg' is a spicy Thai salad made with fried 'mu yo' (Vietnamese sausage) and 'khai dao' (deep-fried egg)
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  'Kung phao' (litt. burned prawns) of giant river prawns, each (whole prawn) weighing around 500 grams
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  'Khanom chip' are the Thai version of the Chinese dumplings called 'siu mai' in Cantonese
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  'Phat naem sai khai': 'naem' sausage stir-fried with egg
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  'Pla nin thot': a simple deep-fried Nile Tilapia
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  'Tom yam kung maphrao on nam khon': prawn tom yam with the meat of a young coconut and a dash of coconut milk
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  'Lap mu krop', made with crispy deep-fried pork
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  'Pla sam thap': fish served three different ways
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  'Tam maphrao on sen mi krop': young coconut meat with a som tam style dressing
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  'Tam maphrao on sen mi krop' close up
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  'Sapaketti phat khi mao': spaghetti fried "shit drunk" style
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  'Yam kun chieng kiam chai': a spicy salad of sliced Chinese sweet sausage and preserved cabbage
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  'Tam khanun': A spicy Northern Thai salad made with boiled whole green jackfruit and minced pork
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  'Kaeng phak kat cho kraduk mu': Northern Thai "kaeng" (curry/soup) made with cabbage and pork ribs
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  'Phat khanaeng mu': Stir-fried 'khanaeng' (somewhat similar in taste to Brussels sprouts) with pork
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  'Yam mu yo': 'yam'-style salad with Vietnamese sausage
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  'Yam thale': 'yam'-style salad with mixed seafood
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  'Yam wun sen kung': 'yam'-style salad made with cellophane noodles, minced pork, cloud ear fungus and prawns
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  Very nice avocados at Warorot market ('Kat Luang') in Chiang Mai
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  'Luk sala' (snakefruit) at Warorot market in Chiang Mai
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  Close-up of 'luk sala'
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  Close-up of a pealed 'luk sala'
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  Close-up of slices of white and red 'kaeo mangkon' (dragonfruit)
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  'Mu phat sato': pork stir-fried with "stink beans"
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  'Khanom khrok': small, fluffy coconut pancakes about 5 cm (2 inch) in diameter
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  'Roti sai mai': small and thin pancakes used as a wrapper for a kind of extremely sweet candy floss/cotton candy
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  Making 'roti sai mai'
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  'Tom yam kung nam khon': Prawn tom yam with coconut milk
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  'Mu wan': sliced steamed marinated pork simmered with palm sugar
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  'Kraphao hoi lai': Undulated Venus clams stir-fried with holy basil
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  'Khao tom mat sai kluai': Sticky rice and sweet banana steamed wrapped inside a banana leaf
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  'Khao tom mat sai kluai': Sticky rice and sweet banana steamed wrapped inside a banana leaf
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  'Sai krok Isan': Grilled fermented pork and sticky rice sausage
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  Pre-wrapped 'miang kham': dried shrimp, peanuts, shallots, lime, chillies and toasted coconut wrapped inside 'Piper sarmentosum' leaves together with a sweet palm sugar sauce
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  'Thung thong kung sot': deep-fried wonton skins filled with minced prawns
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  'Khao tom kui': plain rice congee
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  'Nam phrik long ruea' means "chilli paste for in a boat" as it was often eaten while travelling the rivers of Thailand by boat
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  'Tom yam boran' is a spicy and sour noodle soup containing ground peanuts and dried chilli flakes
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  'Khao phat nam phrik narok' is rice fried with a very spicy chilli paste ('nam phrik narok' means "chilli paste from hell")
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  'Yam takhrai kung sot': a yam-style salad made with lemongrass and prawns
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  'Nam phan', a kind of fruit flavoured slush puppie containing wodka or 'lao khao' (a local "hooch")
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  'Nam liap mu sap' is minced pork stir-fried with garlic and minced 'nam liap' (the fruit of the Canarium album, also known as "Chinese olive")
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  'Tom yam suppoe' is a clear tom yam soup done "super", meaning that it contains chicken feet. Why "super" for chicken feet? No one knows.
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  'Dok hom phat tap': Onion flowers stir-fried with pork liver
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  'Sakhu sai mu' and 'khao kriap pak mo': pork filled sago balls and steamed rice flour dumplings topped with coconut milk
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  'Thad khai' is the Thai name for these popular egg tarts
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  'Kai khua kluea' is Thai for "salt fried chicken". The recipe is very simple but the taste is exquisite.
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  'Bai makok': sour and slightly bitter leaved, often eaten together with certain types of 'nam phrik'
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  'Pam khai mot': ant eggs mixed with chicken eggs are slowly grilled inside a banana leaf cup over a low fire
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  'Phla kung': a spicy prawn salad with fresh lemongrass
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  'Phak phai' is often eaten with 'lap lu': a dish of minced raw beef served with leaves, herbs, and chillies
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  'Bai chaplu': the leaves of the Piper sarmentosum, often used as a wrap for 'miang kham'
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  Ingredients for making 'tom yam kai' (chicken tom yam)
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  'Pu dong': pickled crab
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  'Mo kaeng': Thai cakes at a fair in Uttaradit
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  'Kaeng som kung': spicy and sour prawn and vegetable curry made by a friend from Southern Thailand
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  Live frogs ('kob') at Thanin market, Chiang Mai
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  'Phak kana nam man hoi': Chinese broccoli with oyster sauce, and in this case, also with shiitake mushrooms
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  'Khao kha mu': rice served with sliced pork trotter which has been simmered in soy sauce and spices
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  'Yen tafo': a slightly sweet, sour, salty and spicy broth with rice noodles, fish balls, soy bean cake and water spinach
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  'Pla sai daeng thot': deep-fried threadfin bream
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  'Pla duk phat phet': spicy stir-fried catfish
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  'Kai phat met mamuang himaphan' is chicken with cashew nuts. This particular version contained tamarind juice in the sauce giving it a sweet and tangy flavour.
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  'Tom mara yat sai mu sap wunsen': a clear broth with bitter melon stuffed with minced pork and glass noodles
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  'Kaeng hangle' is a speciality of Northern Thailand. It is a Burmese influenced pork curry.
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  'Khao na pet': red roast duck on rice
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  'Bami haeng pet yang kiao': red roast duck and wonton dumplings with egg noodles served "dry" with the broth on the side
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  The kitchen of a shop selling 'pet yang' (red roast duck) dishes in Chiang Mai
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  'Kaeng som kung dok khae': sour Thai curry soup with prawns and the flowers of the Sesbania grandiflora
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  'Khao soi kai': Northern Thai chicken curry noodle soup
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  'Khao niao sangkhaya': sticky rice with egg and coconut custard
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  'Kaeng kari kai' is known in the West as "yellow curry with chicken"
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  'Khao mok kai': the Thai version of the Indian "chicken biryani"
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  'Mu ruam luak chim': blanched mixed pork
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  'Pla duk' and 'pla taphian'
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  'Si khrong mu thot': deep-fried pork ribs
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  'Sai mu thot': deep-fried pork intestines
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  'Kai yang': grilled chicken
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  'Khanom tom': sweets made from rice flour and grated coconut
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  'Kaeng phak kat cho kai': Northern Thai curry with chicken and greens
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  'Kai tun ya chin': Thai-Chinese herbal soup with chicken
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  'Nam phrik kha': Northern Thai fried chilli paste with galangal, here served with 'het nang fa' (Indian Oyster Mushroom)
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  'Yam som-o': spicy Thai pomelo salad with tamarind juice
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  'Tam som-o nam pu': spicy Thai pomelo salad with crab extract
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  A selection of northern Thai dishes served as starters
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  'Kaeng khua mu bai chamuang' is a thick central Thai curry with pork and the leaves of the chamuang tree
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  'Nuea yang nam tok': Thai grilled beef salad 'nam tok' style with dried chilli flakes and ground roasted rice
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  'Kaeng phak lueat': northern Thai curry with leaves of the Ficus virens
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  'Pet yang' is Thai for the Cantonese red roast duck, here served as if it were Peking duck
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  'Mu kratha' combines a Chinese hot pot with a Korean bbq
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  'Mu daet diao': deep-fried pork jerky
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  'Nuea daet diao kraphao thot': deep-fried beef jerky and holy basil
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  'Khao kha mu' street vendor in Chiang Mai
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  'Thurian long Laplae' is a delicious Durian cultivar from Laplae district in Uttaradit province
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  'Kaeng lueang pla' or 'kaeng som pla' is sour fish curry from Southern Thailand
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  'Bai po' are the leaves of the jute plant
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  'Tom som kraduk mu': sour soup with pork ribs
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  'Nam bai bua bok' is a refreshing juice made from the leaves of the Asiatic Pennywort
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  'Lap khua mu' is a northern Thai dish of chopped pork fried in chilli paste and served with fresh herbs and greens
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  'Kaeng kradang': a northern Thai pork curry aspic
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  Uncooked Thai jasmine rice
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  'Khanom Tokiao' are Thai style crêpes which are wrapped around a hot dog which is topped with chilli sauce
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  'Phrik khi nu' (bird's eye chillies)
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  Segmented purple aubergines seem to be new on the market in Thailand
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  'Pla sai daeng' (Nemipterus hexodon) is a salt water fish that is good for deep-frying
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  'Pla thapthim' is the red variety of Nile Tilapia
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  'Foi thong' (lit. "golden strands") is made with egg yolk
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  'Naem khluk' is a salad made from fermented pork sausage and deep-fried balls of sticky rice
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  'Makhuea pro' are Thai aubergines
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  'Nam phrik kapi': a dipping sauce made with chillies and shrimp paste
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  'Kaeng pli' is a northern Thai curry made with banana flower
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  'Khanom tako' are Thai coconut jelly desserts
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  'Yam tin khwai' is a spicy and sour Northern Thai water buffalo hoof soup
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  'Sai krok Isan' is usually eaten with raw cabbage, bird's eye chillies and slices of fresh ginger
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  'Sa nuea sadung' is a northern Thai stir-fried beef dish
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  'Pu ong' is made by grilling the fat of ricefield crabs inside a crab shell
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  'Yam hoi khraeng' is a Thai salad made with blood cockles
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  'Nam chim chaeo' is an Isan dipping sauce
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  'Mamuang dong' are pickled, sliced green mangoes
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  'Phanaeng kai'
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  'Khua ho'
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  'Aep mu'
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  'Kaeng phak wan'
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  'Kaeng yot maphrao sai kai'
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  'Si khrong mu thot'
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  'Sai ua'
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  'Kaeng phak lueat'
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  'Thot man khaophot'
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  'Kaeng fak sai kai'
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  'Khua chin som sai khai'
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  'Pla chon thot'
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  'Chin som mok'
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  'Yam no mai sai nam pu'
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  'Kaeng cha-om'
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  'No yat sai thot'
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  'Tam makhuea'
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  'Khao kha mu'
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  'Sangkhaya fak thong'
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  'Khao soi Mae Sai'
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  'Taohu thot nam makham'
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  'Yam huapli thot'
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  'Kuaitiao nuea pueay'
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  'Ho mok pla'
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  'Mu sate'
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  Deep-frying 'pla nin' (Nile tilapia)
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  'Kaeng matsaman kai'
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  'Kaeng tai pla'
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  'Kaeng yuak'
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  'Yam plathu'
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  'Vegetarian kaeng som'
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  'Nang kai thot'
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  'Phat phak khom'
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  Stone mortar and pestle
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  'Sakhan'
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  'Sakhan' vine
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  'Sa mu sadung'
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  'Kaeng khanun'
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  'Khao soi nam na'
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  'Phrik lap Chiang Rai'
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  'Dipli'
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  'Thian khao plueak'
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  'Khao soi nuea'
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  'Khao khai chiao songkhrueng'
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  'Kaeng dok salae'
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  'Yam hu mu'
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  'Phat dok hom'
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  'Khai dao'
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  Charcoal stove in rural Thailand
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  'Lap nuea dip": raw beef 'lap'
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  'Nuea ping'
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  'Sai mu ping'
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  'Tam khaep mu'
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  'Kraphao mu khai dao'
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  'Sa nuea sadung' is a northern Thai salad. This particular version also contained the partially digested contents of a cow's stomach for added flavour.
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  'Phat khi mao'
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  'Khai yiao ma'
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  'Thua ngok pla khem'
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  'Yam khai khem'
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  'Kaeng het'
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  Street food during the Yasothon Rocket Festival
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  'Som tam Lao'
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  'Pla buang'
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  A vegetable platter with 'nam phrik kapi'
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  'Kai rom khwan': smoked chicken
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  'Khao phat mu': fried rice with pork
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  'Khanom chin kaeng kiao wan kai': fresh Thai rice noodles with green chicken curry
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  'Tua mai thot': deep-fried silkworms
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  'Chingrit thot': deep-fried crickets
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  'Malet bua': lotus seeds (inside their fruit pods)
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  'Sai mai' (lit. "silk threads") is the Thai name for candyfloss
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  'Plamuek yang': grilled cuttlefish
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  'Phla nuea makhuea on' a "phla"-style salad of medium rare beef and Thai aubergines
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  'Kho mu yang kratha ron' literally translates to "pork neck grilled on a hot skillet"
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  'Khao mu krop mu daeng': rice served with grilled pork, sweet pork and, in this case, also pork sausage
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  'Khao phat kaeng khiao wan mu': rice fried with green pork curry
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  'Khao man kai': Thai version of Hainanese Chicken Rice
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  'Phat khana mu krop rat khao': stir-fried Chinese broccoli and crispy pork served with rice
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  'Kaeng khanun': "baby jackfruit" curry from northern Thailand
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  'Phanaeng mu': phanaeng curry with pork
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  Tiger Brand pepper powder is 'Hot and Tasty'
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  Tiger Brand pepper powder but both in Thai and Chinese is written "Laughing Tiger"
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  'No yat sai thot'
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  'Yam sanat'
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  'Tap kai phat phrik sot'
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  'Khanom kuichai'
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  'Kaeng kiao wan luk chin pla yot maphrao'
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  'Kaeng khua kraduk mu'
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  'Grilled pork and beef balls'
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  Muslim style beef 'khao soi'
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  'Kaeng tun'
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  'Khao man kai'
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  'Tom mara'
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  'Phat Thai kung sot' from a street stall in Chiang Mai
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  'Kaeng khilek'
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  'Phat buap'
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  'Kaeng tai pla'
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  'Phat no mai sai khai'
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  'Pla kaphong phat khuen chai'
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  'Kai yang' and two types of 'nam chim'
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  'Yam wunsen'
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  'Som tam pu'
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  'Som tam, khao niao, kai yang'
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  'Khao kan chin'
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  'Khua no mai sai mu'
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  'Nam phrik pla chi'
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  'Kaeng phak siangda'
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  'Khao mu krop'
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  'Tom yuea phai'
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  'Mu phat sato' southern Thai style
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  'Khao nuea op'
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  'Kaeng phak bung sai pla'
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  'Chin hum'
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  'Phat sayongte'
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  Thai vegetable carving
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  'Kaeng thae pho'
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  'Khao mu daeng'
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  Thai lunch for three
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  'Lep Khrut'
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  Siracha sauce
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  'Nuea khem thot'
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  'Yam chin kai sai hua pli'
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  'Nam phrik ong'
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  'Nam phrik i-ke'
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  'Khao mok nuea'
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  'Phat mama'
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  Two types of 'khao soi'
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  'Khanom chin nam ngiao supoe'
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  'Nam phrik khaep mu': mashed grilled green chillies with pork rinds and garlic
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  'Aep pla noi': grilled small fry, brine shrimp and curry paste
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  'Aep ong-o': grilled pig's brain with egg and curry paste
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  'Kaeng som pla sapparot'
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  'Kluia thot': deep-fried bananas
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  'Khao khai chiao' (omelet and rice) packaged
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  'Yam huapli thot': salad with deep-fried banana flowers
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  'Yam phak khut': a salad made with "vegetable ferns" and pork
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  'Kaeng som plathu thot': sour curry with deep-fried short mackerel
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  'Mu thot krathiam': deep-fried pork and garlic
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  'Khao tom pla'
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  Thai-Muslim 'roti' with beef curry in Chiang Rai
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  'Sai ua'
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  A spicy Thai salad made with young, fresh tea leaves
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  'Khao man kai'
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  'Khao phat nam liap'
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  'Khao phat nam phrik long ruea'
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  "Mama" instant noodle block
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  Austin Bush: photographer of, and writer on Thai and other Asian cuisines
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  Fusion sticky rice and northern Thai pork curry burger
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  'Pla duk phat phet'
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  'Tom chuet taohu'
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  'Mu op'
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  'Nam sup'
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  Southern Thai food at brunch time (110 baht altogether)
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  'Chuchi pla thu sot'
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  'Buai khem': salted dried Chinese plums
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  Grilling meat in Mae Sariang
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  'Matsaman nuea' close-up
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  'Sakhu thua dam' is a dessert of tapioca pearls, black beans and the flesh of a young coconut, served in sweetened coconut milk
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  'Kaolao'
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  'Phrik pon': chilli flakes or crushed dried chillies
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  Uncooked Thai glutinous rice
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  Uncooked Thai jasmine rice
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  'Hom daeng' is the Thai name for shallots
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  Street food stall on the north moat
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  'Khao kha mu' shop in Pua, Nan Province
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  'Phrik haeng' (dried Thai chillies)
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  'Khai luk khoei'
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  'Khao man kai' vendor in Chiang Mai
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  A 'khao soi' shop in Chiang Mai
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  'Kai phat khing'
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  'Sapakhetti phat kaeng kiao wan'
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  Northern Thai food for lunch
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  'Paeng nom yang' - grilled cow udders
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  'Nuea thup' - pounded, grilled beef
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  'Sa nuea' - northern Thai beef salad
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  'Yang ruam mu' - grilled mixed pork
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  'Kaeng om nuea' - northern Thai beef curry
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  'Khanom chin sao nam' in Bangkok
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  'Yen tafo'
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  'Khao soi kai' in a Muslim-Chinese village in Chiang Mai Province
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  Noodle shop in a Muslim-Chinese village in Chiang Mai Province
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  Deep-fried beef and garlic
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  'Yam bai cha tuna' is a Thai salad made with fresh tea leaves and tuna
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  'Khao soi noi songkhrueang' is a Shan dish of steamed vegetables inside a steamed rice wrap
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  Making 'khao soi noi songkhrueang'
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  Making 'khao soi noi songkhrueang'
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  Century eggs
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  'Mu krop phat kraphao'
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  'Yam pla salit'
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  'Southern Thai vegetable platter in Korat
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  'Khao yam' as served
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  'Khao yam' mixed together
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  Thai 'suki' on a street in Korat
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  Thai 'suki' on a street in Korat
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  'Mu krop phat kaphrao khai dao rat khao'
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  'Khanom chin nam ya' in Ayutthaya
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  'Khanom chin nam ya' in Ayutthaya
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  Street food stall in Ayutthaya
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  Shop in Yaowarat selling dried fruits and meats
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  Bamboo shoots at Thanin Market, Chiang Mai
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  Kaeng hoi (snail curry) at Thanin Market, Chiang Mai
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  'Tua nao' at Thanin Market, Chiang Mai
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  'Dok ngiao' at Thanin Market, Chiang Mai
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  Meat at Thanin Market, Chiang Mai
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  Dried fish at Thanin Market, Chiang Mai
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  'Khai chiao khai mot daeng' is an omelet with red ant eggs

Akha cuisine in Thailand

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  'Mochue lu-uh' are fried potatoes Akha style
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  'Guchi chae': fried fermented roots of a certain type of onion
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  'Sapi thong-uh' is a spicy Akha dip made with pounded fresh chillies, tomatoes, spring onions, garlic and coriander (cilantro), shallots and salt
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  'Manoh lu-uh': fried chayote Akha style, with pork and garlic
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  'Mochue cha-uh': Akha potato and pork stew
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  'Hoh-pa cha-uh': an Akha style soup of Chinese kale and pork
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  'Hoh-pa chae lu-uh': stir-fried preserved Chinese kale
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  'Nue-phueng tzue-ze': Akha style peanut sauce
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  'Mochue tong-uh': mashed (pounded) potatoes Akha style

Coffee and tea in Thailand

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  An espresso macchiato at 'Impresso' in Chiang Mai
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  Another espresso macchiato at 'Impresso' in Chiang Mai
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  'Etched' latte art
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  An espresso showing the huge layer of crema that Akha Ama arabica beans can produce
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  'Caffe shakerato' at Akha Ama Coffee in Chiang Mai
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  Latte art at 'Doppio Ristretto' in Chiang Mai
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  Latte art at 'Doppio Ristretto' in Chiang Mai
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  Latte art at 'Doppio Ristretto' in Chiang Mai
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  Latte art perfection on a cappuccino at 'Doppio Ristretto' in Chiang Mai
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  'Ristretto doppio' at 'Doppio Ristretto' in Chiang Mai
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  'Ristretto doppio' at 'Doppio Ristretto' in Chiang Mai
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  Drip coffee at a coffee shop inside the Bangkok Art and Cultural Centre
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  'Cha yen' is Thai iced tea with sweetened, condensed milk
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  'Kafae boran': traditional Thai coffee with sweetened, condensed milk
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  Espresso made with a 'naked' portafilter
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  Coffee blossom tea
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  Making an AeroPress coffee at the Central Mall in Korat
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  Rustic Barista Specialty Coffee Korat
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  'Awesome Coffee' shop in Korat

Western cuisine in Thailand

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  A home-made 'frikandel speciaal' in Chiang Mai
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  A 'pizza con funghi e olive'. An excellent Italian pizza in Chiang Mai, Thailand (!); during the Sunday Evening Walking Street market
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  Dutch 'kroket' on bread in Chiang Mai - One is sliced open, showing the beef-ragout filling and with an added dollop of mustard as a condiment
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  An excellent Dutch apple pie in Chiang Mai, Thailand - With raisins, candied ginger, apples of course, sliced almonds and a bit of banana liqueur for marinating the apples
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  Great home-made Dutch 'frikandellen speciaal' in Chiang Mai
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  'Salade Niçoise' at a restaurant near Chiang Dao, in the mountains of Chiang Mai Province
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  'Scones with cream and jam', served in the village of Mae Salong (Santikhiri), Chiang Rai Province
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  'Pizza con funghi e prosciutto cotto e mozzarella di bufala' in Chiang Mai
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  Smoked salmon and egg salad on toasted baguette
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  Avocado salad with tomato-black olive salsa on toasted baguette
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  French fries with Dutch "speciaal saus" in Chiang Mai
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  Japanese "arabiki" sausages with scrambled eggs
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  'Insalata Caprese' in Chiang Mai
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  Scrambled eggs with grated cheese, tomato salad, and toasted baguette
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  Gorgonzola, chorizo, rocket salad, and tomato open sandwich
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  Smoked chicken and avocado wrap
• 
  Schweinshaxe (Bavarian grilled pork knuckle) at a Bavarian restaurant in Chiang Mai
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  Fish and chips street vendor Chiang Mai
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  'Crème brûlée' in Doi Mae Salong, Chiang Rai Province
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  'Bruschetta' in Chiang Mai
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  Grilled portobello, feta, and rocket salad sandwich
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  Baileys cheesecake served with a Baileys and dark chocolate sauce

Other cuisines in Thailand

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  Yunnanese style noodle soup with meat dumplings and strips of local ham at a noodle shop in the former Kuomintang village of Mae Salong (Santikhiri) in Chiang Rai province
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  Yunnan noodles in Mae Salong
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  Japanese beef curry Chiang Mai
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  The kitchen and menu of a Chinese restaurant in Chiang Saen
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  Meal set 009 at Fuji's in Silom Complex Shopping Mall