Sunday, we went to a Fresh Food Market in Nong Han district where we learned a lot about different food used in traditional Thai dishes. First we learned about a variety of rices,Thai Jasmine Rice or Hom Mali is available in both white and brown varieties and is the most commonly eaten type. Sticky Rice or Khao Neow gets its name from how it looks and feels after it is cooked. This type of rice has a milky, opaque color and is actually steamed rather than boiled, Sticky rice is used in one of my favorite desserts (mango sticky rice). Brown or Khao Neow Dumhas is a reddish-black color and is slightly crunchy.
Another interesting thing we learned at the market was about the pink eggs. The Thai name for the pink egg is ไข่เยี่ยวม้า(khai yiao ma). It originates from an Asian tradition that involved preserving the egg for several weeks or months using a process that combines clay, ash, salt, quicklime and rice hulls. While it is pink on the outside, the pink egg is actually greenish-black or dark brown once peeled. After checking out the Market we made our way to a Thai cooking class where we put our new knowledge into practice.
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