Khao kan chin
Khao kan chin (pronunciation: /kʰâw kān t͡ɕʰīn/), is a traditional Thai dish, often translated as "steamed rice with blood". It is a type of rice dish that is mixed with pork blood and steamed inside a banana leaf.
Etymology
The term "Khao kan chin" is derived from the Thai language. "Khao" (Thai: ข้าว) means rice, "kan" (Thai: กาน) is a classifier for objects that are generally round or have a similar shape, and "chin" (Thai: จิ้น) means to congeal or coagulate, referring to the process of the blood coagulating when it is cooked.
Ingredients and Preparation
The main ingredients of Khao kan chin are rice, pork, pork blood, and various herbs and spices. The rice is first soaked in water, then mixed with the pork blood, creating a unique red color. This mixture is then combined with minced pork and seasonings such as garlic, pepper, and coriander root. The mixture is then wrapped in a banana leaf and steamed until it is fully cooked.
Related Terms
- Thai cuisine: The cuisine of Thailand, characterized by its balance of five fundamental flavors in each dish or the overall meal - hot (spicy), sour, sweet, salty, and bitter.
- Steaming: A method of cooking using steam.
- Banana leaf: A large, flexible leaf that is often used in cooking for its ability to withstand high cooking temperatures and for its flavor-enhancing properties.
See Also
External links
- Medical encyclopedia article on Khao kan chin
- Wikipedia's article - Khao kan chin
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