4 Region Thai Food( Kaeng Tai Pla, Southern Thai Food)

4 Region Thai Food today is Southern Thai Food.

          The people of the southern peninsula are known for being impetuous. They talk fast and act fast and have a spice and zest for life. Southern cooking seems to reflect these characteristics to a certain extent making Southern Thai food and interesting and exciting type of Thai food.
Southern Thai food has some unique ingredients and dishes. The most notable is the large tree-grown bean known as Sato, a bit like garlic because everyone knows when you’ve been eating it! Kaeng Tai Pla, quite famous among southern curries is cooked from fish kidneys with added vegetables; Kaeng Luang, is a yellow curry with fish and bamboo-shoots.

          If you have a delicate palate, approach this dish with extreme care; Muslim dishes are, of course, common in this strongly Islamic region. Southern Thai food of this nature can be seen in many dishes. Khao Mok Kai, exhibits strong Middle Eastern influences with its saffron rice and marinated chicken; Kuai Tieo Khaek, noodle curry, inspires thoughts of India, though it is believed to have originated in the Malay peninsula.

               The menu that I would like to recommend you is “Kaeng Tai Pla”.It is seems well known through out every region of Thailand. We can find it though we are not at Southern Thailand. The taste of Kaeng Tai Pla is a little bit spicy but I garuntee that you will like it after you tasted it.

Time to cook!

Main Ingredient 
Cotton fish 1 fish 
Fish viscera sauce 30 g. 
Kaffir lime leaves 3 leaves 

Chili paste Ingredient 
Sliced turmeric 3 bulbs 
Slice galangal 16 g. 
Shallot 8 g. 
Garlic 4 g. 
Chopped lemon grass 24 g. 
Fresh hot chili 30 
Pepper seed 5 g. 
Shrimp paste 7 g. 

* 30 grams = 1 oz. , 1 kilogram = 2.24 lbs.

Cooking Method
Chilli paste cooking 
Pound all the mixture until ground 
Wash and clean shrimps, cut off the heads before weight, cook with salt until fragrant and turn red. 
Leave until warm then peel (edible amount is half of the original weight). 
Cut shrimps in one-centimeter pieces for mixing with Nam Phrik. 
Prepare Nam Phrik by pound grilled (or by microwave) shrimp paste with garlic until fine, add hot chilli and bash. 
Put pieces of shrimps, seasoning with lime juice, palm sugar, fish sauce and ma-kheua phuang. 
Serve with side dish; cucumber, wing bean, white turmeric and crispy catfish according to proportion. 

Clean the fish, grill and take the meat 
Heat 2 cups of water until boiling, mix viscera sauce until boiled, strain and heat 
Mix chilli paste, fish meat, after boiling add shredded kaffir lime leaves, serve with fresh vegetables; parkia, cha-om, yard-long bean, wing bean, cucumber 

Thank you the information from http://www.bloggang.com/viewblog.php?id=booker-book&date=25-08-2008&group=3&gblog=17