In Bangkok, miang Kham usually only presented in a classy fine dining restaurants. Chapu leaves are presented in separate dishes, then at a larger plate arranged a variety of small containers whose contents various kondimen savory, such as: srundeng, dried shrimp, peanuts, fried / roasted, sliced ginger, and there is also a kind of savory spicy thick sauce. Kondimen versatile little we take it, wrapped it in leaves chapu, then eaten with a bite.
In Chiangmai, Thailand’s second largest city, are presented in different miang Kham. Although basically similar, but in Chiangmai kondimen it all – plus shredded chicken – cooked into a dish rather nyemek, and disendokkan chapu into the leaf. This mode is far more practical. But, what if for example there who do not like ginger, or are allergic to chicken, so it must be hallowed it first?
More recently at the Hotel Inna Parapat on Lake Toba, I served by a specialty chef Tapanuli have increasingly rare. Dishes were labeled pege sira. In the language Tapanuli, sira means salt, and pege (just like we melafaskan Tempe – means the ginger.
Basically, sira pege indeed raises the taste of salt and ginger are prominent. Apart from a small diced ginger and salt, there is also a green chili, raw onion cut in four, and roast chicken cut in small dice, too. Roasted chicken with seasoning salt only. Do you eat? We pick a little chicken, dicocol to the salt, then pick ginger, onion and chili, and then squashed in the mouth.
I was shocked! It turned out delicious ways to eat like that once. In every bite we feel a different feel – alternating between a sense of ginger, salt, and cayenne pepper. If there are leaves in Tapanuli chapu, sira pege surely this would be more practical because it had first eaten wrapped into one.
Evidently, there are similarities between miang Kham in Thailand and sira pege in Tapanuli. Miang Kham had a taste of the complicated nuances of being sira pege raises bold and ferocious. Maybe miang Kham more feminine, more masculine are sira pege. Lhadalah!
Similarity
In fact, Thailand’s cuisine has many similarities with the grain of the archipelago. At a restaurant in Jakarta anthology, for example, I found the chicken galangal is very similar to the popular Thai cuisine. Grated galangal fried into a kind Kremes, terunggun pretty on top of crispy fried chicken nan.
Cuisine tom yam (spicy sour soup), typical of popular Thai was also very well liked Malaysia. Everywhere in Malaysia we always find plenty of tom yam seller. So this might be due to Malaysia did not have a similar dish.
It is different with us in Indonesia. We are lucky because in Riau (island or mainland), there is a typical dish called spicy and sour flavor is very close to the characteristics of tom yam. Some food stalls selling spicy tamarind in Pekanbaru really quality champion. No wonder if we just acted cool-cool to the tom yam. For me, cooking spicy acids Riau more than tom yam flavor kick.
In Thailand there is also a popular dish called pla rad prik, namely dibalur fried fish with spicy seasoning. There are two types of pla rad prik in Thailand, namely the red sauce spiciness, and the other yellow-green. Both fish dishes are very similar to our offerings from two regions of the archipelago. Pla rad prik red is very similar to fried fish / fuel rica-rica in Manado. Pla rad prik Medium yellow-green is very similar to the fish tombur – Tapanuli typical servings.
Although I really like pla prik rads, they’re not the favorite to beat me on both na tinombur rica spice. Most of you would’ve ever tasted rica spice is very popular. Unfortunately, na tinombur still less popular. In fact, na tinombur did not lose the flavor rica.
Na tinombur have a very complex flavor. -Spice seasoning – andaliman, red onion, walnut, ginger, orange juice – finely ground and raises a really tasty nutty flavor. Spicy-getirnya typical andaliman will make your tongue vibrate. Siak nai! Very spicy!
Fish fried or grilled na tinombur is suitable for goldfish or tilapia. Nila carp red and even match, but will taste different basic character. I think Lapo-Lapo Batak in Jakarta have started memerkenalkan tombur fish to the consumer capital of the tongue more intelligent. You see, too far for me to go to Medan or Parapat pursuit of this favorite dish.
Resemblances which we find in many Asian cuisines is actually a very reasonable thing. Similarities and common cultural roots of vegetation (plants) produce similar dishes.
Thai spices also have similarities with Balinese spices. For example, a person familiar with Thai red curry (red curry) and green curry (green curry). For beef, for example, I prefer cooked with green curry. You see, green curry uses a lot of sweet basil (Thai basil or sweet basil, basil similar to that in English is called lemon basil), lemongrass, and lime leaves. While for duck meat, cooked as the most suitable red curry. The popular name is gaeng phed the PED. In the supermarket we can also find these spices in bottles with red curry paste label.
In Bali, we know the yellow base and red base – namely the spices that produce dishes with a sauce of yellow or red. Stern sour chicken that you may be more familiar with the name Kadewatan chicken rice, for example, cooked with red base. Another example is the goby Gilimanuk chicken cooked with yellow base, but with the addition of cayenne pepper in abundance.
Fragrance of Thai cuisine lose a bit compared to the Manado cuisine. Manado cuisine – for example woku pot – cooked with pandan leaves, basil, turmeric leaf, lemon leaves, and lemongrass to create an extremely fragrant aroma. Thai Cuisine obtain scent, especially from sweet basil, lime leaves and lemongrass.
When we visited the traditional markets in Thailand, we will find different types of vegetables are also widely used in our society. I often encounter, for example, is: turi flower, heart (flower), bananas, Etlingera elatior (including fine violin kincung), bamboo shoots, winged bean, and others. Usually translated as water spinach Spinach water, is more popular in Thailand with the term morning glory.
Which I like a lot of people how to cook Thai is the least use of salt. Thai people almost never use salt in cooking. Keasinan achieved with fish sauce (nam phla). Before cooking, fish sauce smells a little fishy. Uniquely, when cooked, just smell that appears. The saltiness of fish sauce taste soft on the tongue when compared with salt.