Kaeng tai pla

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Kaeng tai pla
Kaeng tai pla34.JPG
Kaeng tai pla in Bangkok
Alternative names Gaeng tai pla
Type Curry
Place of origin Thailand
Region or state Southern Thailand
Serving temperature Hot
Main ingredients Fish, vegetables, fermented fish viscera sauce
Cookbook: Kaeng tai pla  Media: Kaeng tai pla

Kaeng tai pla (Thai: แกงไตปลา, pronounced [kɛ̄ːŋ tāj plāː]) is a curry of southern Thai cuisine. Its name is derived from tai pla, a salty sauce made from fermented fish entrails[1] 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.

History[edit]

Kaeng tai pla or kaeng pung pla[2][3] is a southern food and the famous dish of Phatthalung Province since the King Rama 2 around 200 years ago. Kaeng tai pla is influenced by South India, which is the origin of cooking spices. The application of food culture between traditional Thai and South Indian cuisine. The main ingredient of kaeng tai pla is tai pla or pung pla made from the stomach of the fish to marinate the fish, such as catfish and snakehead fish marinated with salt for about 10-30 days so can take kai pla is used for cooking. The reason for having to bring the stomach of the fish to fermentation is to get tai pla because most of the food of the south is from the sea, but due to the high birth rate, it causes the preservation of kaeng tai pla with spicy and salty taste to help reduce spicy and hot.

Nutritional value[edit]

Kaeng tai pla is spicy food. Spicy foods have appetite properties. Kaeng tai pla use a lot of chili to make curry. Paprika has medicinal properties to help nausea, vomiting and dysentery. Chili pepper contains substances that can cause blood vessels to expand. The blood circulation is improved. The ingredients in kaeng tai pla are rich in medicinal properties.[4]

1. Kaffir lime leaves are fragrant. Used to cook a fishy odor, solve a laxative, wind in the intestines, diarrhea and resolve the wind.

2. Turmeric helps to heal stomach ulcers, appetite, pneumonia, and cure.

3. Galangal spicy and hot will help resolve the wind, poison in the uterus and ventilate the intestines.

4. Shallots with spicy nourish the blood, nourish the heart and fight free radicals.

5. Garlic spicy pepper in the bowel, cough, sputum, digestive aid. Garlic oil inhibits the growth of fungi, bacteria and viruses, reduces blood sugar, and reduces fat in the arteries.

6. Lemongrass helps relieve abdominal pain, diuretic, nourishing and sweating.

7. Pepper is spicy help to carminative, sweating, and appetite.          

               In addition to the herbs and vegetables that have medicinal properties. There are also fish that are put into kaeng tai pla. Fish is a good source of protein. Protein is easily digested and can be eaten on a regular basis. Caution in eating kaeng tai pla is salty because the curry is very salty, so try to supplement with vegetable side dishes or fried fish. Salinity will make the kidneys work harder. The salinity of the body may be reduced or balance the balance of the pH of the body. Salinity also causes problems with high blood pressure, so people who are at risk for high blood pressure or already should eat the kaeng tai pla to soften and focus on eating more vegetables for good health. Therefore, eating right and then eating right with the body will be beneficial.[5]

Ingredients[edit]

Close-up of kaeng tai pla

Kaeng tai pla is a highly spicy curry; it has a very intense umami taste. It is made mainly with fish and vegetables. Sometimes it includes prawns and certain variants use coconut milk instead of water.[6]

The usual ingredients of the dish can include bamboo shoots, eggplants, pea eggplants, yardlong beans and fresh chilies.[7] Other vegetables used alternatively are Parkia speciosa, baby corn, pumpkin[8] and also potatoes if bamboo shoots are not available.[9] In the past, only grilled catfish was used in the curry without the addition of any vegetables as the natural sweetness of cooked vegetables was not desirable.[10]

The other ingredients are tai pla sauce, which contributes greatly to its characteristic smell and taste, as well as both dry and fresh chili peppers, shrimp paste, turmeric, lesser galangal, lemongrass, kaffir lime zest and leaves, shallots and garlic.[11]

See also[edit]

References[edit]

External links[edit]