<--- Back to Details
First PageDocument Content
Green curry / Thai cuisine / Food and drink / Som tam
Date: 2013-10-08 23:13:15
Green curry
Thai cuisine
Food and drink
Som tam

KAN-PLU MENU (Vegetarian) Baht 1100 อาหารวางศิลาดล A-HARN WAANG CELADON

Add to Reading List

Source URL: www.sukhothai.com

Download Document from Source Website

File Size: 149,56 KB

Share Document on Facebook

Similar Documents

Chicken dishes / Food and drink / Cuisine / Hainanese chicken rice / Chicken Lahori / Mie ayam

Rick Stein’s Hainanese Chicken Rice (Khao man gai) www.thai-food-online.co.uk Rick Stein says: “This chicken rice, like babi guling, the slow-roasted pig from Bali, is a dish I would cross continents for. It appears

DocID: 1rquE - View Document

Food and drink / Cuisine / Asian cuisine / Indonesian cuisine / Malay cuisine / Malaysian cuisine / Thai curries / Thai cuisine / Thai fried rice / Curry / Pad Thai / Massaman curry

yum pak boong krob / crispy morning glory salad - jet’s grandma’s recipe kitchens and markets in Los Angeles, home to the world’s largest Thai population outside of Thailand. Today he is recognized as one of the pr

DocID: 1rjpR - View Document

Food and drink / Philippine cuisine / Thai cuisine / Cambodian cuisine / Malaysian cuisine / Oily fish / Fish sauce / Fermented fish / Budu / Anchovy / Anchovies as food / Shrimp paste

AACL BIOFLUX Aquaculture, Aquarium, Conservation & Legislation International Journal of the Bioflux Society Physico-chemical and color characteristics of saltfermented fish sauce from anchovy Stolephorus commersonii

DocID: 1rhIU - View Document

Food and drink / Cuisine / Asian cuisine / Japanese cuisine / Chinese cuisine / Sushi / Thai cuisine / Soup / Tempura / Curry / Food Paradise / Japanese regional cuisine

  Soup   Miso  Soup       Clear  Soup      

DocID: 1rh1U - View Document

Asian cuisine / Cuisine / Food and drink / Thai cuisine / English cuisine / Vietnamese cuisine / Nepalese cuisine / Curry / Indian cuisine / Food Paradise

MARIQUITA MYSTERY CAMINO th

DocID: 1rdWW - View Document