Khao Moo Daeng (Red Pork and Rice) ข้าวหมูแดง

Admin Jeu 28 Fév 2013 - 8:42

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One of the top $1 dishes in Thailand is something known as Khao Moo Daeng (ข้าวหมูแดง). It's available all over the country and is especially common in Bangkok. The dish, though including a number of ingredients and combinations, is really quite simple, quick, convenient, and pretty tasty - that is if you're a pork lover!

What is khao moo daeng ข้าวหมูแดง? It all begins with a plate of rice that forms the base of the meal. Red barbecued pork, which is similar to Chinese char siu, known as moo daeng, is thinly sliced and placed on top of the rice. Often a few slices of crispy pork belly, which is Thai is known as moo krob, is then added on top of the rice as well. Some restaurants add a few slices of Chinese sausage, which I particularly find delicious. Though I didn't get an egg this time round, a half of a hard boiled egg is also a common addition on a plate of khao moo daeng ข้าวหมูแดง. After all the meat is situated on top of the rice, it's then topped with a lot of homemade red sauce that's what I would call Thai barbecue sauce. It's mostly sweet and tangy. When you eat a plate of this dish, it's common to be served fresh sprigs of green onions. I like to grab a green onion in between bites so that it sort of cuts the sweet sticky barbecue sauce while you're eating.

For this video I happen to be at a restaurants outside of Bangkok in Nakhon Pathom known as Tung Ha Seng (ร้านตั้งฮะเส็ง). Their version of the dish was alright, but honestly I've had it better a few times, namely at my go to best spot in southern Bangkok (though it's a bit of a food journey to get there) : http://www.eatingthaifood.com/2011/09/khao-moo-daeng-thai-red-pork-and-rice-hot-spot-in-southern-bangkok/

Found in sit down restaurants and Thai street food stalls, you're bound to come across khao moo daeng ข้าวหมูแดง frequently when you're in Thailand. It's easy to order and find. When you see a stall with some hanging pieces of red pork in the glass cabinet, you can assume they serve it. A plate of Thai red barbecued pork over rice should always cost anywhere from 30 - 40 Thai Baht, but rarely anymore than that. It's a real standard everyday Thai dish!

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Admin Mer 20 Mar 2013 - 18:21

Check out my Thai street food guide: http://www.eatingthaifood.com/eating-thai-food-guide/ and also my travel and street food website here http://migrationology.com/

As I'm sure you know, the world of Thai food is extremely diverse with so many different dishes and flavors to offer. When I'm strolling around Bangkok and I'm in the mood for something a little lighter and a healthy Thai food I sometimes choose a dish known as Thai suki (or sukiyaki). There are two different variations: suki nam (สุกี้น้ำ) and suki haeng (สุกี้แห้ง).

Suki nam (สุกี้น้ำ) is the soup version of Thai suki. The dish begins with a ladle of broth or water that's initially boiled before adding a handful of fresh vegetables, whatever meat of choice you chose (I often like shrimp), glass noodles, a variety of sauces and light seasonings, and finally an egg on the top for extra protein. The suki is then boiled for just a few moments to cook everything perfectly and then added to a bowl before being served.

Suki haeng (สุกี้แห้ง) is virtually the same thing as suki nam, just it's the dry version, so more of a stir fry instead of a soup. The same healthy ingredients are added and stir fried in a wok until fully cooked. It's then served the same way. I like both versions.

Now most Thai people would eat suki plain without a side of rice, but since I love rice so much, I simply can barely handle eating a meal without rice, so I always get a plate of rice on the side and then eat my suki on top of the rice. So now that you know the main ingredients of what goes into Thai suki (สุกี้), there's one more important thing to know about: the sauce - what I consider of utmost importance to the dish - it's known in Thai as just suki sauce. The sauce is dark red like ketchup, but it's packed with lots more flavor. The ingredient that makes it so red is normally some kind of tofu extract, the same ingredient used in Thai yen ta fo noodle soup ( https://www.youtube.com/watch?v=l1BDfokG6qY ). A host of other ingredients are also added and finally a scoop of raw crushed garlic and fresh chopped chillies are added to create the perfect suki sauce with a kick.

So the next time you're in the mood for a healthy Thai food that tastes great and isn't greasy, make sure you order a bowl of Thai suki (สุกี้) in either soup or dry form - you're going to love it!