Thai food

Hello everyone, have you ever eaten Thai food ?
Thai food that you know is a general food such as Padtai, Tomyamkung or PaPaya salad. This is just part of Thai food. But Thailand is divided into several sectors, including Central Region. In this sector, Bangkok is capital of Thailand. Wortheast, Southern, and Northern. The northern is my hometown.

So I want to share the wonderful food menu with you.
Today I will share Northern food. It is the menu that I like to eat the most.

1. Nam ngiaw is sort of like a stew, with influence from Burma and southern Yunnan, often made with tomato that includes dry roasted chilies, pork bones or beef, and cubes of congealed blood.Another signature ingredient in the recipe is dok ngiew is mean the dried flowers of the red cotton tree. The stew served with khanom jeen is mean fresh rice noodles, and vegetables like bean sprouts, cilantro, lime and dry chili.
   
2. Gang Hung Ley originally comes from Myanmar, and then it was adapted to suit Northern Thai. In Thailand many people they knew that “Hung-lay is the food of northern style” cause it is very common in North and spread to several areas in Thailand. Hung-lay gives wonderful exotic aroma especially from garlic and ginger. The Hung-lay is good and smooth taste. The main ingredients of Kang Hung Ley are pork and streaky pork. Kang Hung Ley can provide a good source of energy for the northern people to stay warm, especially in the winter.
   
3. Nam prik is a kind of chile-based sauce or dip that can be found all over Thailand, while nam prik ong is a version from Northern Thailand made with dried chiles, ground pork and tomatoes. Scoop up the dip with a piece of cabbage or cucumber.
   
4. Tam-kha-nun or tam bak-nun is made by cutting the boiled young jackfruit mixed with the chili paste. Many recipes prepared with young jackfruit because of its delicious taste like vegetable. Moreover jackfruit can be served in many ways of cooking.
   
   I hope you guys like my post and fall in love with the Northern food same me.