Tom Kao

Tom Kao originated from Thai-Chinese people residing in Phu Khiao District, adapting this menu. Previously, dog meat was used. 'Tom Kao' translates to 'Dog Soup' in Thai, but currently, beef trimmings are commonly used. Pork, duck, and chicken can also be used. It is a signature dish of Phu Khiao people, traditionally consumed during the cold season as it is believed to warm the body due to the abundance of spices. Ingredients 1) Spices 2) Fermented red tofu, bamboo shoots, ginger, garlic, lime, chili, salt, and beansprouts 3) Oyster mushrooms, tofu puffs, and shiitake mushrooms Preparation Steps 1) Pound the spices until fine. 2) Slice ginger and crush garlic. 3) Mix fermented red tofu with the meat. 4) Fry ginger and garlic until golden, adding ginger first. Once ginger is golden, add garlic. 5) Stir-fry meat with ginger and garlic together. Normally, spices are not stir-fried with meat but wrapped in thin cloth and boiled. However, stir-frying allows faster flavor infusion and reduces boiling time. 6) Stir-fry sliced bamboo shoots until combined. 7) Mash fermented red tofu with water until submerged. Add mushrooms and tofu puffs. Boil until meat is tender. 8) Adjust seasoning. Ready to eat immediately. Distinctive Features/Characteristics A local dish made specifically in the district, unique to Phu Khiao District, the only one of its kind in Thailand.

Agency:

cpm_m-culture

Licence:

Open Data Common

Category:

ข้อมูลสาธารณะ

Geographic coverage:

ภาค

Update frequency:

ปี

Source portal:

gdc_chaiyaphum

Updated:

29/08/2022

English title machine-translated from the Thai original

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