Exploring the bustling city’s local markets and eateries is a gourmet excursion that will tempt your taste senses. Let’s explore the world of Chiang Mai’s iconic cuisine, which are an important component of the city’s cultural fabric.

1. Khao Soi

Khao Soi, a thick and fragrant curry noodle soup, is a must-try in Chiang Mai. This traditional Lanna dish consists of flat egg noodles tossed in a coconut-based curry with a variety of meat, shallots, pickled cabbage, and chilies. The dish’s history is a mash-up of cultural elements, with Lao khao soi, Burmese ohn no khao swe, and Malaysian laksa serving as inspiration.

Chinese Muslims from Yunnan Province are credited with incorporating egg noodles and coconut curries. To experience the true flavor of Khao Soi, go to places like Khao Soi Khun Yai, where this legendary meal takes center stage.

2. Sai Oua

The perfect blend of native spices in Sai Oua, a beloved sausage in northern Thailand, tantalizes the palette. This pig sausage, which translates to “stuffed intestines,” is a symphony of tastes, with ingredients like kaffir lime leaves, galangal, lemongrass, and red curry paste.

Each sai oua vendor guards a different recipe, resulting in a wide variety of sausage varieties. Sai oua, when grilled and served with sticky rice, captures the essence of Northern Thai cuisine. Visit Siri-Wattana (Tha-Nin) Market for an authentic sai oua experience.

3. Lanna-style Larb

Lanna-style Larb is a radical take on the traditional meat-based salad. The Lanna variant, unlike the Lao version, has a scorching kick. Stir-fried chopped meat, usually pork, beef, duck, or fish, is combined with pork blood cubes, offal, and an assortment of herbs and spices in this salad.

Cloves, cumin, and long pepper add to the dish’s particular flavor profile. Larb kua, for example, omits the pork blood cubes, while others use raw flesh. Huen Phen is a recommended eatery to try this vivid and spicy creation.

4. Gai Yang

Gai Yang, a delicious grilled chicken dish, highlights indigenous ingredients and flavors. The chicken is grilled to perfection after being marinated with lemongrass, garlic, soy sauce, and fish sauce. Gai Yang presents a symphony of flavors, accompanied by dipping sauces, som tam (green papaya salad), and sticky rice.

Each restaurant in Chiang Mai puts its own spin to the dipping sauce, encouraging diners to sample a variety of flavors. Gai Yang Cherng Doi is a good place to enjoy this grilled masterpiece.

5. Panang Curry—Phanaeng

Panang Curry, also known as Phanaeng in Thailand, is a popular Thai curry dish recognized for its delicate balance of sweetness and saltiness. Peanuts, salt, shrimp paste, shallots, chili peppers, galangal, lemongrass, and other aromatic spices are included in the curry paste.

This tasty dish, served with beef or chicken, has a gentler spice level, making it an acceptable option for people new to Thai food. Panang Curry can be enjoyed at a variety of restaurants across Chiang Mai.

6. Red Beef Curry—Kaeng Phet

Kaeng Phet, also known as Red Beef Curry, is a flavor-packed Thai culinary staple. Kaeng Phet uses ingredients similar to Panang Curry but adds dry red spur chilies for a bite. This curry can be made with a variety of proteins, including beef, chicken, pork, shrimp, or duck.

Vegetarians can substitute tofu or savory vegetables, but keep in mind that most red curry pastes contain shrimp sauce. The intense flavors and spice levels of Kaeng Phet make it a favorite among both residents and foreigners.

7. Green Curry—Kaeng Khiao Wan

Green Curry, or Kaeng Khiao Wan, is a tantalizing Thai cuisine known for its sweet and fragrant flavor profile. This curry has a distinct flavor profile thanks to the use of coconut milk, chiles, fresh cilantro, and basil. The dish is distinguished by its significantly sweeter flavor when compared to other Thai curries.

Green Curry, served with roti or rice, is an unexpected gastronomic excursion for people seeking vivid flavors. Don’t pass up the chance to sample this delectable delicacy while exploring Chiang Mai.

8. Massaman Curry—Kaeng Matsaman

Massaman Curry, also known as Kaeng Matsaman, is a wonderful blend of spices that incorporates elements from both southern Thai and Indian cuisine. Massaman Curry, infused with cinnamon and cardamom, provides an aromatic and slightly Indian-inspired taste.

This curry, which is traditionally served with chicken or other protein options, is a tribute to Thailand’s rich culinary history. Despite being less well-known than its red and green siblings, Massaman Curry is a truly hidden treasure that should not be neglected.

9. Khan Tok Platter-Khan Tok

Khan Tok Platter is a Northern Thai appetizer platter with grilled meats, skewered veggies, and a selection of salads. It’s an excellent chance to sample a range of Northern Thai foods. Grilled meats are often marinated in a spice blend and include chicken, hog, or beef. Onions, tomatoes, and mushrooms are frequently skewered and roasted until soft.

Salads are often made with shredded cabbage, carrots, and green onions and tossed in a tangy vinaigrette. In Chiang Mai, the Khan Tok Platter is a wonderful and refreshing way to start your meal.

10. Miang Kham

Miang Kham is a Northern Thai snack composed with ingredients such as chilies, lime, shallots, roasted peanuts, and dried shrimp. The contents are wrapped in betel leaves and consumed whole. Miang Kham is a spicy drink that is also quite refreshing. The word “miang kham” means “one bite wrap” in Thai.

The ingredients are wrapped in betel leaf because it has a somewhat bitter flavor that serves to balance out the sweetness of the lime and the spiciness of the chilies. The salty and savory flavor of the peanuts and dried shrimp is balanced by the crunch of the shallots.

Conclusion

The gastronomic scene of Chiang Mai reflects the city’s diverse history and cultural influences. As you walk around this northern Thai city’s bustling marketplaces and delightful eateries, you’ll come across a tapestry of flavors that reflect centuries of history and creativity. Each dish, from the renowned Khao Soi to the delicious sai oua, tells a tale about Chiang Mai’s unique culinary legacy. So, I hope you have a wonderful stay in Chiang Mai and get to eat some of these delectable delicacies.

The post 10 Classic Chiang Mai Dishes You Must Try In Life first appeared on Get Escaping.

A gastronomic tour through this exotic Southeast Asian country will introduce you to a delectable assortment of flavors, spices, and textures that are sure to tickle your taste buds. From aromatic curries to delicious soups, here are nine Cambodian dishes that will leave you wanting more.

1. Fish Amok

Amok is a traditional Khmer cuisine that exemplifies the skill of blending fresh ingredients with aromatic spices. This curry-like dish is made by steaming diced freshwater fish, such as snakehead fish or catfish, with a savory combination of coconut milk, eggs, prahok (fermented fish paste), and kroeung, a native spice paste.

The fragrant coconut milk complements the umami-rich fish, resulting in a delightful blend of textures and flavors. While typically served with fish, poultry and vegetarian options are also available to accommodate a variety of tastes. Amok can be eaten in both home kitchens and prestigious restaurants, offering a delectable flavor of Khmer culinary heritage.

2. Prahok

Prahok, a fermented fish paste, gives many Cambodian meals a distinct and pungent flavor. This unusual condiment is made by sun-drying pulverized fish flesh, salting it, and fermenting it for several years in large clay jars. As a result, a potent component is created that adds depth and complexity to a variety of meat and vegetable meals.

Prahok is a prominent ingredient in cuisines like amok and prahok ktis, a pig dip made with minced pork, coconut milk, and spices. Its strong flavor is both an acquired pleasure and a fundamental component of Cambodian cuisine.

3. Samlor Korkor

Samlor korkor is a substantial one-pot soup that exemplifies Cambodia’s commitment to seasonal, local ingredients. This savory dish combines catfish, pork, prahok, and kroeung to create a taste symphony. The kroeung, a spice paste made of local herbs and spices including turmeric and lemongrass, adds an aromatic profile to the dish.

The vegetables, which can include green papaya, eggplant, and baby corn, add to the intricacy of the dish.
The soup’s base is generally thickened with toasted rice, resulting in a filling and hearty meal enjoyed by Cambodians alongside rice or as a standalone delicacy.

4. Nom Banh Chok

Nom banh chok, often known as “Khmer noodles,” is a popular breakfast dish among Cambodians. This rice noodle dish is accompanied by a fish-based curry stew and a mix of local veggies. The various variations of the dish reflect Cambodia’s diverse culinary terrain.

Sweet dried shrimp and fish sauce, for example, form the base of the dish in Kampot, whilst a sweet sauce prepared from palm sugar takes center stage in Siem Reap. Nom banh chok, regardless of the regional twist, embodies the heartiness and warmth that characterize Cambodian food.

5. Kari Sach Moan

The richness and spiciness of Kari sach moan, or local chicken curry, are delicately balanced. With huge pepper chunks strewn throughout, Cambodia’s milder chillies provide a particular flavour to this meal. The chicken is cooked in coconut milk and seasoned with kroeung spice paste, resulting in a fragrant and tasty curry.
The inclusion of sweet potatoes adds depth to the meal, and the option to serve it with rice, noodles, or sliced baguettes gives you more options for savoring its goodness.

6. Cha Kdam

Cha kdam highlights the profusion of crabs in the local waterways in the seaside resort of Kep. Crab slices are stir-fried with green Kampot peppers, which add a distinct scent and flavor to the dish. The melted fat of the crab combines with the spiciness of the peppers to create a delectable combination that is best eaten with your hands.
The distinct preparation and consumption manner of cha kdam make it a fascinating and involved culinary experience.

7. Ongkrong Saek Koo

By integrating local red tree ants, Ongkrong saek koo adds a surprise variation to Cambodian food. These ants give a sour and distinct flavor depth to the dish, which incorporates holy basil-cooked beef. This interesting combination exemplifies Cambodia’s predilection for mixing indigenous ingredients in novel ways, yielding a dish that both puzzles and delights the inquisitive palette.

8. Kuy Teav

Kuyteav (Khmer:, kytéav) is a Cambodian noodle soup famous for its rice noodles and pork stock base, which is garnished with a variety of herbs, aromatics, and sauces. Immerse rice noodles in boiling water, then coat them with garlic oil and a blend of oyster and soy sauces before adding a clear pork bone and squid broth seasoned with fish sauce.

There are two presentation options: with all of the components in the soup or with the soup served on the side, similar to a noodle salad. Regional varieties exist, such as the Phnom Penh version with pig blood and shrimp, which demonstrates kuyteav’s versatility and rich history by combining Cambodian and Chinese traditions.

9. Nhoam Svay Kchai

The Cambodian salad Nhoam Svay Kchai is created with unripe fruit, herbs, and spices. Ambarellas, banana blossom, cucumber, lotus root, mint, basil, and fish cheek are common ingredients in the salad. Other ingredients, such as smoked fish and small dried shrimp, may be included.Typically, the salad is prepared with a basic vinaigrette of lime juice, fish sauce, and sugar. It’s a refreshing and tasty salad that’s a terrific way to get a taste of Cambodian food.

Conclusion

When experiencing Cambodia’s thriving culinary scene, don’t miss out on these exquisite treats that highlight the country’s unique flavors and influences. A delicious steamed fish stew encased in coconut milk from Amok. Samlor Korkor, a substantial soup made with catfish, pork, and indigenous spices, and Nom Banh Chok, rice noodles topped with a fish-based curry gravy and local veggies, are also delicious.

Enjoy the rich flavor of Kari Sach Moan, a balanced chicken curry with milder chiles from Cambodia, and the savory Cha Kdam, a crab dish with Kampot peppers.
These nine dishes provide a glimpse into Cambodia’s cultural tapestry, where ingredients and traditions come together to produce a symphony of flavors that will definitely excite your taste buds and leave you wanting more.

The post 9 Foods You Must Try in Cambodia first appeared on Get Escaping.

It is, however, a concern that is generally unwarranted. Shark-related incidents are uncommon; according to the International Shark Attack File, there were 81 unprovoked attacks globally in 2016, with only four fatalities. Sharks are not the mindless murderers that they are frequently depicted to be.

Instead, they are extraordinarily advanced animals with seven separate senses and cartilage-only skeletons. Some sharks can precisely navigate across oceans, while others can reproduce without the use of sex.

Above all, sharks play an important role as top predators. They are in charge of keeping the marine ecology in balance, and without them, the planet’s reefs would quickly become barren. Here are some of the reasons why sharks should be revered and maintained rather than frightened.

1. The Vast Majority of Sharks Are Not Dangerous

Most people associate the word “shark” with thrashing great whites, their open jaws lined with serrated teeth and covered with blood. In actuality, there are over 400 shark species, ranging from the dwarf lantern shark (a species smaller than a human hand) to the whale shark, an ocean giant that can grow to be over 40 feet/ 12 meters long. The vast majority of shark species are thought to be harmless. In reality, most are smaller than humans and will avoid touch with them intuitively.

Three of the largest shark species (the whale shark, the basking shark, and the megamouth shark) are filter feeders that eat mostly plankton. Only a few species have been linked in shark-related accidents, and only three of these are deemed dangerous to people.

These include the great white, bull shark, and tiger shark. All three are huge, predatory creatures that live in locations shared by human water users, increasing the chancHumans Are Not Natural Shark Foodes of an encounter.

Tourists dive safely with these species every day in locations such as Fiji and South Africa, frequently without the protection of a cage.

2. Humans Are Not Natural Shark Food

Sharks have been around for 400-450 million years. During that time, several species evolved to hunt certain prey, and none of them has been conditioned to respond to humans as a source of food. Sharks normally avoid attacking larger animals because the risk of injury is too considerable.

Humans are automatically off the menu for the majority of creatures. According to research, even larger sharks such as great whites and bull sharks do not purposefully hunt humans for sustenance. Instead, they prefer high-fat prey such as seals or tuna.

Some scientists believe the attacks are the result of a misidentification. Great whites, tiger sharks, and bull sharks all hunt from below and may misidentify a person on the surface as a seal or turtle (especially if the person is lying on a surfboard). Other experts disagree with this notion, claiming that sharks are too sophisticated to mistake humans for prey. Sharks, after all, have an incredibly developed sense of smell, and humans smell nothing like seals.

Instead, most attacks are most likely motivated by curiosity. Sharks don’t have hands, thus they utilize their teeth to inspect an unknown object. This notion is reinforced by the fact that only a small percentage of shark attack victims are eaten. Most people, however, are only bitten once before the shark loses interest and swims away. Unfortunately, the injuries are frequently so serious that the person dies from stress and blood loss before receiving sufficient medical assistance.

3. Sharks Are the Least of Your Worries

According to an article released by the International Shark Attack File, people have a one in 3.7 million risk of being killed by a shark. Your beach vacation is 132 times more likely to result in drowning and 290 times more likely to result in a deadly boat mishap. Consider that you’re 1,000 times more likely to die while cycling than you are when swimming. Coconuts, vending machines, and toilets are among the unusual goods deemed more deadly than sharks.

Of course, humans are the most hazardous of all animals. Aside from murder, 6,339 persons reported being bitten by another human in New York City between 1984 and 1987. In comparison, only 45 individuals were harmed (not killed) by sharks in the United States over the same time period. So, if you live in New York, you have more to fear from your fellow subway users than a dip in the sea.

4. Minimizing the Risk of Attack is Easy

If you’re still worried, consider that there are some simple precautions you may take to reduce your chances of being attacked by a shark. The first is to avoid swimming at dawn and dusk, when most large shark species hunt. The second step is to remove any gleaming jewelry, as the glare of silver and gold can easily be confused with the shimmering scales of a prey fish. There’s also the belief that yellow attracts sharks.

In truth, the contrast of the lighter colour against the dark blue of the sea is more likely to spark a shark’s interest. As a result, if you intend to spend a lot of time in the water, avoid pale colors when selecting fins or bathing suits — and cover up pale skin with a wetsuit, gloves, or booties. How you spend your time in the water is also an important consideration. Surfers and surface swimmers are more at risk than scuba divers because sharks prowl from below.

Sharks are naturally drawn to the scent and movement of dying fish, so spearfishers must exercise extra caution. Sharks can detect vibrations in the water and may be drawn to surface splashing. As a result, if you’re diving with sharks, it’s best to make as little noise as possible when entering and departing the water. There is no proof that sharks are drawn to the scent of menstrual blood or human urine, contrary to common belief.

5. Sharks Have More to Fear From People

It is estimated that 90% of the world’s sharks have vanished in the previous 100 years. This is due to human activities like as climate change, habitat loss, and, most crucially, overfishing. Humans kill an estimated 100 million sharks each year, or 11,417 per hour. The vast majority of these are bound for Asian markets, where shark fin soup is regarded as a delicacy and a symbol of riches.

Shark finning is an inhumane technique in which sharks are finned at sea and then thrown back into the ocean to drown. It is also extremely wasteful because fins account for less than 5% of an average shark’s total weight.

Sharks are intentionally culled in some countries, including as South Africa and Australia, to lessen the possibility of human attacks. The tactics used to target so-called killer sharks are frequently indiscriminate, killing harmless shark species as well as other animals such as whales, dolphins, and turtles. Sharks are also victims of unintentional bycatch.

Perhaps most concerning, the combination of pollution and existing fishing practices endangers all marine animals. Together, these two effects are expected to result in more plastic in the ocean than fish by 2050.

The post 5 Reasons Why Travelers Shouldn’t Be Fear Sharks first appeared on Get Escaping.