Cuisine Collection
Mon people
10 cooking techniques originating in Mon people, each with structured science, sensory profiles, and signature preparations.
9 techniques documented
Lhong Tao
verifiedfermentation
Fish Cake Pounding
verifiedmechanical
Chili Paste Fermentation
verifiedbiological
Luk Chin
verifiedmechanical
Khanom Jeen Fermentation
A fermentation process where rice is soaked and naturally fermented for several days, breaking down starches to create a…
biological
Shidal Fermentation
Shidal is a pungent, strongly flavored fish paste made by fermenting small fish (often Puntius spp.) with salt in sealed…
fermentation
Kapi Mud (Thai)
Aged shrimp paste blended with palm sugar, creating a pungent, caramel-like sauce. Used as a flavor enhancer in Thai coo…
chemical
Acacia Nam Pla Fermentation (Thailand)
Traditional fish sauce (nam pla) fermented in barrels smoked with acacia wood prior to fermentation. The process imparts…
fermentation
Khao Chae Ice Bathing (Thailand)
Khao Chae is a traditional Thai summer dish where cooked rice is submerged in jasmine-scented ice water to cool it down,…
thermal