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Khao Yam Budu
Khao Yam Budu, southern food menu, southern food recipes It's southern Thai food. It is considered to be the most nutritionally complete food. It has a different feature of being a single dish with seasoning poured over it. As for the vegetables that are popularly used to make salad, they include yardlong beans, bean sprouts, lemongrass, acacia, cashew nut shoots, morning glory, yor leaves, winged beans, and parhom, etc.
Thai Muslims like to use the color from plants to cook with rice to get different colored rice, called It's called Khao Yam Five Colors. As for the Khao Yam from Satun Province, it is unique in that it does not contain Budu water. But the rice is mixed with curry paste and vegetables. The main ingredient is galangal. It's called Khao Yum Hua Galangal.
Nutritional value In that one dish of khao yam There are many nutrients. Contains carbohydrates, calcium, vitamin C and vitamin A. The nutritional value of vegetables has been found to contain antioxidants which reduce the formation of cancer. They also contain flavonoids and vitamin E. Nutritionally, they are classified as a one-dish meal. Thai food that provides complete nutrition from all 5 food groups.
Many nutrients include:
- Steamed rice is the main nutrient that provides energy. You can use brown rice or coarse rice. because it will increase fiber Or it could be steamed rice cooked with herbal juice such as Bai Yo (Yor Pa), butterfly pea flowers.
- Roasted coconut, an important ingredient of Khao Yum. Add oily fragrance Southern food taste Roasted coconut provides fat, phosphorus, protein, and calcium.
- Sliced raw mango helps season the taste (usually using local mangoes such as mango bao or fresh tamarind, gooseberry, gooseberry, gooseberry or sour pomelo as well). In addition to providing vitamin C, It also helps season the rice salad. Reduce the salinity of Budu water. And helps make the taste of Khao Yam even more delicious.
- Ground dried shrimp is as important as roasted coconut. You can use ground dried shrimp or fish meal. Provides value for both protein and calcium.
- Shallot, spicy flavor, relieves cough and phlegm, nourishes the elements, cures colds.
- Lemon helps expel phlegm, relieves cough, cures scurvy, and purifies the blood.
- Chili peppers have a hot, spicy flavor that stimulates the appetite, expels gas, and helps with digestion.
- Lemongrass relieves stomach pain, is a diuretic, nourishes the elements, and helps with appetite.
- Galangal has a spicy and hot taste that helps expel gas in the intestines.
- Kaffir lime leaves help eliminate fishy odors.
- Long beans, sweet flavor, valuable, helps stimulate the work of the stomach and intestines, nourishes the elements.
Budu water is a product obtained from fermenting sea fish with salt in the appropriate ratio. Leave it for at least 1 year until the fish is tender and falls off the bones. Filter to remove bones and scales. Sugar may also be added.
Budu water has nutritional values that are beneficial to the body, including protein, fat, carbohydrates, and vitamins, as well as other minerals such as calcium, phosphorus, and iron.
Ingredients for making budu juice
- ½ cup shrimp paste
- ½ cup fermented fish
- ¼ cup palm sugar
- ½ cup water
- 2 stalks of lemongrass, smashed and cut into pieces
- 1-2 tablespoons thick tamarind juice
- 1 tablespoon lemon juice
- 4 small onions
- Kaffir lime leaves, tear off the middle of 6 leaves
- 1 tablespoon of young galangal, cut into wedges
How to make Budu water Start by melting the shrimp paste. Fermented fish in enough water to mix well. Then set the stove to low heat. Once the water is boiling, add lemongrass, kaffir lime leaves, small onion and galangal in that order.
Ingredient
- 1 small bottle of Budu water
- 7 crushed Thai shallots
- 1/2 cup of oyster fish
- 1 piece of crushed galangal
- 1-2 stalks of crushed lemongrass
- 10 kaffir lime leaves
- 1/2-3/4 cup palm sugar
- Various fresh vegetables, chopped
- ground dried shrimp
- Mango slices
- Chopped lemongrass
- Lime wedge
- Thai shallots, sliced
- Roasted coconut
- chopped kaffir lime leaves
- steamed rice
How to make rice salad with Budu soup
1. Pour Budu water into a pot and simmer over medium heat until boiling, then add crushed Thai shallots, crushed oyster fish, crushed galangal, crushed lemongrass, kaffir lime leaves and palm sugar.
2. When boiling again, turn the heat down to medium low and simmer for another 1 - 2 hours until the liquid is reduced. The Budu juice will thicken slightly. The viscosity is about as thick as sweet soy sauce or can be clearer. The taste is salty and sweet. and fragrant herbs and salted fish.
3. Serve with various vegetables.
Category: Travel Articles, Recipes
Group: Southern Food Menu, Southern Food Recipes
Last Update : 7 MonthAgo
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