Recipe for These Dishes? ^^

[yy]

I really love these dishes I ate at a Kim Jay Festival some 3 years back. Anyone with the recipe for them as I can't seem to find them online? Thanks

One is a braised bamboo shoot dish with some peppery soup, while the other one is a very soft cabbage which tastes somewhat like the SG dish chap chai...

[djaidee]

while the other one is a very soft cabbage which tastes somewhat like the SG dish chap chai

Very interesting, the Thai Dish in Thai has the same Name as in Singapore

ต้มจับฉ่าย = Tom Chap Chai

as you can have this Dish with Meat as well you should add the Word for Vegetarian, so then it would be

ต้มจับฉ่ายเจ = Tom Chap Chai Jay = Vegetable Stew

Here are some Recipes of some favourite Thai Vegetarian Dishes, unfortunately they are only in Thai:

http://www.thaifooddb.com/recipe/vegetarian.html


Here is the Recipe for "Tom Chap Chai Jay" in Thai and the second one in English:

http://www.siamsouth.com/smf/index.php?topic=11334.0

http://www.panix.com/~clay/cookbook/...thai+recipe189

Here is a Cooking Video of the Dish (for Vegetarian Version leave out the Meat of course :

[djaidee]

The other Dish with the Bamboo Shoots is probably

ต้มหน่อไม้จีน = Tom Nor Mai Jeen = Chinese Bamboo Shoots

as this also can be served with Meat, again you have to add the Word for Vegetarian

ต้มหน่อไม้จีนเจ = Tom Nor Mai Jeen Jay

Here are the Recipes in Thai:

http://www.thaifooddb.com/cgi-bin/db...้มหน่อไม้จีนเจ

http://th.openrice.com/recipe/detail.htm?recipeid=951

[yy]

Thanks Djaidee!

Hmm, nice to know that the Thai name for the cabbage dish is also chap chai. I guess then that the dish is of Chinese origin cos chap chai is a Hokkien term for "mixed vegetables"...

[djaidee]

I guess then that the dish is of Chinese origin cos chap chai is a Hokkien term for "mixed vegetables"

Hi YY,

it seems that many Names of Thai Dishes have it's origin from Chinese, another famous example is

ก๋วยเตี๋ยว = Kuay Tiao = Noodle Soup

If I am not wrong "Kuay Tiao" comes from Chinese as well, maybe somebody can confirm.

[yy]

^^ Indeed it is... Kuay Tiao is a Hokkien term and we call it by the same name here in SG too...

Interestingly, both chap chai and kuay tiao are Hokkien terms, which makes me wonder if the Hokkien Chinese in particular have been trading and/or migrating to Thailand during the earlier history.

[djaidee]

... which makes me wonder if the Hokkien Chinese in particular have been trading and/or migrating to Thailand during the earlier history.

My first Thai Girlfriends Father and also my Wife's Father were Chinese - there seem to be many Chinese who migrated to Thailand, many of them marrying Thai Women.

I don't know so if most of them are Hokkien Chinese - will ask my Wife and my Ex-Girlfriend where their Fathers came from.

[Mahindrasarath]

I think Chinese migrated to Suvannabhumi long time ago, Chinese were sent exploers and military to Phunan" Phnum, mountain" kingdom as the evidence on the bas relief at Bayon temple Angkor built round 8-9 century. The word Chap Chai is well known here,too. Is the particular recipe during the CNY, funeral,....etc in various special occasion. My grandma used to cook it all the time in any special occasion, and majority people are bias to Chinese back ground refered to the food and ancestors worshoping, most of cousin were influenced by viet" or anamites" and Chinese, some of my relative are brown from the remote areas but they do have some favor to Chinese tradition that's y I never had the close relationship with them,cos they thought I don't have the same soul.
Sorry for lil out of topic, Guay Tiao we also calling it Guay Tiao,too.

[Rori]

chap chai is 10 vegetables (chap = ten; chai = veggies). I was also grown up in a chinese family, when making chap chai we select only veggies with good names such as 'tua chai' or big veggies which is the green mustard (the one in canned pickles), pae chai (white veggie) which is chinese cabbage..etc. I love chap chai too, but dont like it too soft or too dark.

[Susana]

If I was informed correctly, all noodle dishes are Chinese in origin. In other words, they were all brought to Thailand by the Chinese, and possibly adapted to suit Thai tastes afterward.

I miss the soup made from the canned pickled mustard. It is made with pork, and I forget what else. I suppose I could experiment on my own, but it would be nice to have a recipe (or a list of ingredients) in a language I can read. I don't read Thai.