Khanom chin
Khanom chin ( Thai: ขนมจีน , kocapan [kʰā.nǒm t͡ɕīːn] ; uga dieja khanohm jeen ) minangka sawijining olahan mie seger lan lancip ing masakan Thailand sing digawe saka beras kadang difermentasi telung dina, digodhog, banjur digawe mie kanthi ngetokake adonan sing diasilake liwat ayak dadi banyu sing umob. Uwang Khanom disedhiyakake ing macem-macem jinis stok: santen, kari iwak, lan lombok. Sanajan dagu tegese "Tionghoa" ing basa Thai, mie jinis iki asale saka masarakat Mon sing manggon ing wilayah kasebut sing saiki dadi tengah Thailand [1] Tembung khanom chin bisa uga asale saka tembung Mon hanom cin ( Mon ), utawa "mie rebus." [2] [3]
 Fresh batch of khanom chin | |
| Jinis | Rice noodles |
|---|---|
| Panggonan asal | Thailand |
| Tlatah utawa praja | Central Thailand |
| Woworan pokok | Rice |
 Buku masakan: Khanom chin  Médhia: Khanom chin | |
Referensi
besut- ↑ Brian L. Foster. "ETHNIC IDENTITY OF THE MONS IN THAILAND" (PDF). Siamese-heritage.org. Dibukak ing 2 October 2018.
- ↑ "Khanom Jeen! - Austin Bush Photography". austinbushphotography.com. Diarsip saka sing asli ing 2016-07-22. Dibukak ing 2012-05-02.
- ↑ Hanuman Thaifoodmaster. "[Thaifoodmaster] Fermented Rice Flour Noodles (เส้นขนมจีน ; sen khanohm jeen)". Thaifoodmaster.