Koi (cooking)
Koi ( Thai : ก้อย ) is a method of preparing meat products in the northeast region of Thailand , the so-called Isan .
The full name of the finished dish depends on the main ingredient, for example Koi Wua ( ก้อย วัว - Beef Koi), or Koi Pla ( ก้อย ปลา - Fish Koi).
preparation
Raw pork or beef is minced and mashed. The associated blood is also used. Then the spices are added: lime juice , fish sauce , fresh chili peppers (Phrik Khi Nu ( พริก ขี้หนู - [ pʰrík-kʰîː-nǔː ]), literally mouse droppings chili, Capsicum frutescens ), fresh mint leaves and chopped shallots . Another typical ingredient is Khao Khua Pon ( ข้าว คั่ว ป่น - uncooked, brown roasted rice, ground in a mortar).
A similar dish is a little better known in Thailand as Koi: Lab ( ลาบ , also written Larb or Laab). It is made with the same spices, but the main ingredients are cooked beforehand.
literature
- Joe Cummings: World Food. Thailand . Lonely Planet Publications, Hawthorn 2000, ISBN 1-86450-026-3 (English).