|
''Kaeng tai pla'' ((タイ語:แกงไตปลา), ) is a curry of southern Thai cuisine. Its name is derived from ''tai pla'', a salty sauce made from fermented fish entrails〔 Akkasit Jongjareonrak et al. ''Antioxidant activity of fermented fish viscera (Tai-Pla) from short-bodied mackerel'', Faculty of Agro-Industry, Prince of Songkla University, Hat Yai, Songkhla, 90112 Thailand〕 which gives the curry a strong smell and flavor. This curry is usually served with fresh vegetables in a separate plate and eaten along with steamed rice. ==Ingredients== ''Kaeng tai pla'' is a highly spicy curry; it has a very intense taste and pungent aroma that usually are only appreciated by local people and connoisseurs.〔(Good God, Sri Siam Cafe! )〕 It is made mainly with vegetables and fish. Sometimes it includes prawns and certain variants use coconut milk instead of water.〔(Thai Hot Spicy - Kaeng Tai Pla (แกงไตปลา) )〕 The usual ingredients of the dish are bamboo shoots, eggplants, pea eggplants, yardlong beans and fresh chilies.〔(Kaeng Khae Kai (Katurai Chilli Soup with Chicken) )〕 Other vegetables used alternatively are ''Parkia speciosa'', baby corn, pumpkin〔(Tai pla curry )〕 and also potatoes if bamboo shoots are not available.〔(Fish Belly (Tai Pla) Curry )〕 The other ingredients are ''tai pla'' sauce, which contributes greatly to its characteristic smell and taste, as well as shrimp paste, turmeric, lesser galangal, lemongrass, kaffir lime leaves, red chili paste, black pepper, onions and garlic.〔(Kaeng Tai Pla แกงไตปลา )〕 抄文引用元・出典: フリー百科事典『 ウィキペディア（Wikipedia）』 ■ウィキペディアで「Kaeng tai pla」の詳細全文を読む スポンサード リンク
|