Cho muang
Cho muang is a traditional Thai dish, often served as an appetizer or snack. It is a type of steamed dumpling, made from a mixture of chicken and sweet spices, wrapped in a dough made from glutinous rice flour and butterfly pea flower extract, which gives the dumplings their distinctive purple color.
History[edit | edit source]
The origins of cho muang are believed to date back to the Ayutthaya Kingdom, a Siamese kingdom that existed from 1350 to 1767. The dish was traditionally served to royalty and nobility, and is still considered a delicacy today.
Preparation[edit | edit source]
The filling for cho muang is typically made from minced chicken, although other meats such as pork or shrimp can also be used. The meat is seasoned with a variety of spices, including coriander, garlic, pepper, and soy sauce. Some recipes also include sweet ingredients such as palm sugar or coconut milk.
The dough for the dumplings is made from glutinous rice flour, which gives them a chewy texture. The distinctive purple color of the dumplings comes from the extract of the butterfly pea flower, a plant native to Southeast Asia.
Once the dumplings are assembled, they are steamed until the dough is cooked through and the filling is hot. They are typically served with a dipping sauce made from soy sauce and vinegar.
Cultural Significance[edit | edit source]
Cho muang is often served at special occasions and celebrations in Thailand, such as weddings and festivals. It is also a popular street food, and can be found at markets and food stalls throughout the country.
See Also[edit | edit source]
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