Tom yum kung

Tom yum kung,^[1]^[2]^[3]^[4] veya Tom yum goong,^[5] (Tayca: ต้มยำกุ้ง RTGS: tom yam kung), Tayland'ın acı ve ekşi karides çorbasıdır—Tom yam'un bir çeşidi olup Tayland mutfağının temel bitkisel ve baharatlı malzemelerinin birçoğunu bir araya getirir; çoğu zaman yanında buharda pişirilmiş pilavla, bazen bir kaşık acı biber ezmesi ve bir miktar lime suyu ile servis edilir; bu da çorbanın acı ve ekşi karakterini güçlendirir. Günümüzde Tom yum kung tariflerinin iki türü vardır: Tom yum kung nam khon — yumuşak ve pürüzsüz aromalı, kremamsı bir et suyuna sahip olan; ve Tom yum kung nam sai — daha güçlü aromaya sahip, berrak et suyuyla yapılan.^[1]

Kaynakça

^ ^a ^b The Thailand Intangible Cultural Heritage Data Centre, Institute of Cultural Studies, Department of Cultural Promotion. (2024). ต้มยำกุ้ง TOM YUM KUNG: A Celebration of Thailand's Culinary Heritage (in Thai and English). Bangkok: The War Veterans Organization of Thailand under Royal Patronage of His Majesty the King (Office of Printing Mill). pp. 6–14.
^ Sinsawasdi, Valeeratana K. and Sinsawasdi, Narong. "Historical Perspective of Thai Cuisine," in Sinsawasdi, Valeeratana K.; Rattanapanone, Nithiya and Toschka, Holger Y. (2023). The Science of Thai Cuisine: Chemical Properties and Sensory Attributes. Boca Raton, FL: CRC Press. DOI:10.1201/9781003182924-3
^ Naratemsap, Thanyathon et al. (2021). Tom Yam Kung: Khwam aroi chak samrap thueng wattanatham [Tom Yum Kung: Deliciousness from the Cuisine to the Culture] ต้มยำกุ้ง: ความอร่อยจากสำรับถึงวัฒนธรรม (in Thai). Bangkok: The Thailand Department of Cultural Promotion, Ministry of Culture. pp. 11–13, 33, 55, 60. 978-616-543-702-8
^ The Culinary Institute of America (CIA). (2011). The Professional Chef. (9th ed.). Hoboken, NJ: John Wiley & Sons, Inc. p. 353. 978-0-470-42135-2
^ Houton, Jody. (2016). "Tom Yum Goong," A Geek in Thailand: Discovering the Land of Golden Buddhas, Pad Thai and Kickboxing. Tokyo: Tuttle Publishing. p. 100. 978-146-2-91714-3

[tich.2024-1] The Thailand Intangible Cultural Heritage Data Centre, Institute of Cultural Studies, Department of Cultural Promotion. (2024). ต้มยำกุ้ง TOM YUM KUNG: A Celebration of Thailand's Culinary Heritage (in Thai and English). Bangkok: The War Veterans Organization of Thailand under Royal Patronage of His Majesty the King (Office of Printing Mill). pp. 6–14.

[2] Sinsawasdi, Valeeratana K. and Sinsawasdi, Narong. "Historical Perspective of Thai Cuisine," in Sinsawasdi, Valeeratana K.; Rattanapanone, Nithiya and Toschka, Holger Y. (2023). The Science of Thai Cuisine: Chemical Properties and Sensory Attributes. Boca Raton, FL: CRC Press. DOI:10.1201/9781003182924-3

[Naratemsap.2021-3] Naratemsap, Thanyathon et al. (2021). Tom Yam Kung: Khwam aroi chak samrap thueng wattanatham [Tom Yum Kung: Deliciousness from the Cuisine to the Culture] ต้มยำกุ้ง: ความอร่อยจากสำรับถึงวัฒนธรรม (in Thai). Bangkok: The Thailand Department of Cultural Promotion, Ministry of Culture. pp. 11–13, 33, 55, 60. 978-616-543-702-8

[4] The Culinary Institute of America (CIA). (2011). The Professional Chef. (9th ed.). Hoboken, NJ: John Wiley & Sons, Inc. p. 353. 978-0-470-42135-2

[5] Houton, Jody. (2016). "Tom Yum Goong," A Geek in Thailand: Discovering the Land of Golden Buddhas, Pad Thai and Kickboxing. Tokyo: Tuttle Publishing. p. 100. 978-146-2-91714-3

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