Khao kan chin
| Alternative names | |
| Type | Rice dish |
| Course | Main course |
| Place of origin | Thailand |
| Region or state | Northern Thailand |
| Associated national cuisine | |
| Created by | |
| Invented | |
| Cooking time | minutes to minutes |
| Serving temperature | Hot |
| Main ingredients | Rice, pork blood, garlic, shallots, ginger |
| Ingredients generally used | |
| Variations | |
| Food energy | kcal |
| Nutritional value | Protein: g, Fat: g, Carbohydrate: g |
| Glycemic index | |
| Similar dishes | |
| Other information | |
| Website | [ Official website] |
Khao kan chin (Thai: ข้าวกั๊นจิ๊น
) is a traditional Thai dish originating from Northern Thailand. It is a unique rice dish that incorporates pork blood, giving it a distinctive flavor and color.
Ingredients[edit]
The primary ingredients of Khao kan chin include:
Preparation[edit]
The preparation of Khao kan chin involves mixing cooked rice with fresh pork blood, which is then seasoned with minced garlic, shallots, and ginger. The mixture is then wrapped in banana leaves and steamed until fully cooked. The dish is typically served hot and can be accompanied by various side dishes such as fresh vegetables and chili paste.
Cultural Significance[edit]
Khao kan chin is a notable dish in Northern Thai cuisine and is often prepared during special occasions and festivals. It reflects the culinary traditions of the region, which frequently utilize pork and rice as staple ingredients.
Related Dishes[edit]
See Also[edit]
References[edit]
| Thailand Thai cuisine | ||||||||||
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