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'Yam' that makes you go 'yum'
B Magazine, Suthon Sukphisit, Published on 26/10/2014
ยป Thailand's cuisine spans many kinds of dishes, among them kaeng (curries and soups), boiled and steamed dishes, stir-fries, deep-fried dishes and more. Some go together well to form pairs. Kaeng khio waan (a spicy, coconut cream-based curry) with phat phak khana kap pla khem (Chinese broccoli stir-fried with salted fish), kaeng som phak boong kap khai jio (a sweet-sour-spicy, soup-like curry together with omelette), kaeng pa pla sai (a very spicy fish curry made without coconut cream) with pla chon daed dio thawt (deep-fried semi-dried snakehead fish), kaeng lueang pla kraphong (a fiery Southern variant of kaeng som made with sea bass) with moo waan (sugar-sweetened pork), and kaeng lieng nam tao (a vegetable soup containing gourds) with dried mussels fried with sugar and nam pla to make them sweet and salty, are just a few from an endless list of Thai dishes that pair up nicely.
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