Khua kling
Khua Kling is a type of Thai dish that originates from the southern region of the country. It is a dry, spicy, and aromatic curry, typically made with minced or ground meat. The dish is known for its intense flavors, which are derived from a variety of herbs and spices.
Ingredients[edit | edit source]
The main ingredient in Khua Kling is meat, which can be beef, pork, chicken, or fish. The meat is usually minced or ground, and then cooked until it is dry. The dish is flavored with a variety of herbs and spices, including turmeric, lemongrass, galangal, kaffir lime leaves, and bird's eye chilies. Other ingredients may include fish sauce, sugar, and lime juice.
Preparation[edit | edit source]
To prepare Khua Kling, the meat is first marinated with the herbs and spices. It is then cooked in a wok or large frying pan until it is dry. The dish is typically served with rice, and may be garnished with fresh herbs or a side of vegetables.
Cultural Significance[edit | edit source]
Khua Kling is a popular dish in Southern Thailand, and is often served at home and in local restaurants. It is also becoming increasingly popular in other parts of Thailand, as well as in Thai restaurants around the world. The dish is known for its intense flavors, which reflect the rich culinary traditions of Southern Thailand.
See Also[edit | edit source]
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