We recently posted this photo of colorful cooked duck egg yolks or Kai Krob (???????) on our Facebook page and people asked to guess what they were, how they are cooked and why they are a vibrant orange. several assumptions were close but nobody mangaged to answer all three questions, then it's time to reveal all ...
Egg yolk steamed duck Gema duck steamed, Kai Krob, is a local product of Songkhla and originates from the deep South of Thailand. Many Thai people from other regions of the country may be unaware of this dish as it is a local speciality relatively unknown. The dish is very simple, two fresh duck egg yolks are selected and separated from whites.The gems are a color orange live like ducks have been fed a special diet of shrimp heads and shells along with other small fish. these two gems are placed inside a single egg shell means duck that was cut in two and cooked in a steamer neatly Chinese style.
This dish came the use history of the egg by Thai fishermen to paint their networks to increase the resistance and durability.This led to a surplus of unwanted gems for the entrepreneur womenfolk South put to good use steam them this distinctive manner and creating the dish Kai Krob.
Follow the link to see the salapao vendor who made this dish pictured above. There will be a post about this provider at a later date.
We had some good guesses egg yolk steamed in our page on Facebook (and some wild!), though surprisingly nobody guessed was an egg duck if there are some suggestions for turtle egg. A perfect Thai Pad Kit will soon be flying your way to an operator luck. If you would like to see the original comments, then click here.
Would be very interested in hearing your comments about ' Kai Krob ' or if there is any specialty dishes you would like us to investigate, then let us know and we'll try to follow them and write a post about it.
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Tags: Chinese steamer duck egg, southern Thai food
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