Red Aroid
(Buk Daeng)

Read more articles in Thai Cuisine

Som Tum |
Native Vegetables :
Krajeabmorn,Okra | Kratin Thai (horse tamarind) | Red Ginger | Kra dom | Kra don | Ore Larm (Thai northeastern food, Loei province) | Ivy Gourd(Tum Lung) | Red Aroid (Buk Daeng) | Cha Plue | Tiew Kao |
The Royal Palace Recipes :
Background of The Royal Palace Recipes | Miang Lao | Mee Krob (Cripy Sweet and Sour rice noodles) | Sa-Khu Sai Pla (Flour dumpling filled with minced fish) | Pla Tu Tom Khem Nua Kaeng Kang Puai (Salty mackerel soup; hard meat but soft bones) | Satay Lue (Barbecues) | Nam Prik Luk Nam Leab (Nam Leab Dip) | Yum Tua Pu (Winged pea salad) | Nam Prik Ma Kham Sod Pak (Tamarind Chili dip with Salads) | Kaeng Ped Sod Prik Thai Orn (Duck Curry with young green pepper) | Saeng Wha Kung (Like a Prawn) | Nam Prik Pla Tu tum (Mackerel Chili dip) | Kaeng Luang (Yellow Curry) | Miang Yak | Khaeng Mu Tapap Nam (Softened Pork Curry) | Prik Khing Kruang Tod (Fried Curry paste) | Yum Kai Yang Tao (Chicken salad) | Ka Pi Kua (Fried Shrimp Paste) | Khao Ping (Roasted Rice) | Tod Mun Singapore (Fried Mince-Cake Singaporean style) | Moo Ob Nam Daeng(Roasted pork in red sweet sauce) | Kaeng Run Juan (Agitated Beef Curry) | Pa Naeng Nua (Dried Beef Curry) | Rume(Pork wrapped in fried egg) | Lon Pla Ra(Simmered preserved fish) | Nam Prik Pla Krob(Crispy fish pounded with Chili) | Nam Prik Ma Prao and Nua Khem Sod (Coconut pounded with chili, served with fresh salted beef.) | Por Pia Tod (Fried Spring Rolls) | Prik Khing Tarm Sadej (Stir fried chili paste) | Nam Prik Ma Dun Pad (Stir fried Garcina Chili paste) | Kaeng Tai Plah (A spicy curry of sauce prepared from the viscera of fish) | Yum Ta Wai(Ta Wai Salad) | Nam Prik Long Rua (Hot chili sauce and sweet pork) | Kaen Pla Duk (Catfish Curry) | Khao Tom Kra Ti (Rice boiled in coconut milk) |
Home