- Khao Soi
Khao Soi is a noodle dish served in coconut curry. It is also likened to Malaysian dishes Laksa or Mee Rebus.
Khao Soi has been influenced by Burma and India through their shared borders, and as such cooking methods were passed down via immigrants. Indian influences are seen through Khao Soi’s use of curry in meals, whereas Burmese influences are seen when comparing Khao Soi to Ohn No Khao Swè which is also a noodle dish served in coconut curry.
However, the differences between Khao Soi and Ohn No Khao Swè is the garnishing and the color of the curry. Khao Soi’s curry is more orange topped with egg garnish while Ohn No Khao Swè’s curry is more yellow topped with a half-boiled egg.
Spice levels are usually customisable.
2. Nam Prik Ong
Nam Prik Ong is a chili paste made using ground pork, tomato and fresh vegetables. It is usually served as a side dish together with rice, pork, lettuce wraps and more. The way to eat Nam Prik Ong is by dipping meat or rice in the chili paste. In Thai culture, double-dipping is not unusual. It reflects the Thai’s family-centered values.
In Chiang Mai, it is known as the Northern Thailand version of Nam Prik, which is a general term used to describe chili sauces. While Nam Prik uses roasted chilies, shallots, garlic, lime juice and either fish or shrimp paste, Nam Prik Ong uses dried chilies, ground pork and tomatoes.
Mookata, which is traditionally known as ‘mu kratha’, is a charcoal Thai-style barbeque. In Thai, ‘mu’ means pig while ‘kata’ means pan or skillet, which directly translates to pig on a skillet. It is a combination of the widely-famous Korean BBQ as well as the highly-recognized Chinese Hot Pot.
Though there are many different stories of its origin, the most well-known one states that the meal came from desperation mixed with the creativity of Korean soldiers during the Korean War, who when they found raw dog meat, cooked it on their heated steel helmets. Thus, the half-spherical shape of the Mookata grill came about. Combining their love for meats as well as their love for Japan’s Sukiyaki (which is similar to the Chinese Steamboat), Mookata today includes a moat surrounding the grill to be used for soup and gravy.
Typically, Mookata comes as a buffet at cheap prices, thus attracting the younger crowd. Another thing that attracts young people to Mookata is the idea of cooking the dish yourself. Unlike most barbeque restaurants, Mookata allows customers to grill the meat themselves to their own liking.