Sometimes they even add an egg, either mixed in the gravy or fried separately and placed on top.ĭon’t go, “Who cares? Just give me the recipe already!” with me. It has Gai Lan in flavorful gravy that uses garlic, light fermented soy bean, Tao Jiew Khaw (Khaw=white) It will be listed as Chow Fun with gravy but sometimes they’re using Bok Choy instead of Gai Lan.Īnd the last kind that I like the most, the Thai style, which I was told is Cantonese style. You would be able to find this in the US at some Chinese restaurants. The Hong Kong style with the clean-looking gravy with Gai Lan, and the gravy with oyster sauce and no fermented soy bean. The gravy would be a nice deep brown color. Then we have the Teochew style which used Gai Lan-Chinese Broccoli-with a dark fermented soybean called Tao Jiew Dam (Dam=black) and fish sauce. I am not a big fan of bamboo shoots, and so not a big fan of extremely thick gravy, quite unappealing indeed. I hate that “original Rad Na” but I love this one. Because they would serve it in a banana leaf, they had to make sure that the gravy couldn’t leak out. The original one, or the one my dad would call original (which meant something he ate when he was a child which only nearly a century ago) was the one that used Pak Choy-Chinese Mustard greens or Chinese cabbage-and bamboo shoots with extremely thick gravy, so thick you can use it as glue. There are many different styles to cooking the gravy. Well, apparently the Teochew Chinese and the Cantonese have to fight over the origin of the dish in Thailand now. Now, the question is which tribe of the Chinese brought this dish to Thailand. The Confusepedia, that popular online user-generated encyclopedia which ANYONE can add their knowledge or ignorance as they wish, has put a spin to the word by listing this dish as “Rat Na”…Ewwwwww…gross beyond belief, isn’t it? Even more ridiculous is they show “Rat na…often pronounced lat na as many Thais substitute the r for an l…” My recommendation is if you don’t really know what you are talking about, help people by withholding the urge to express, and at least keep your denseness to yourself, you know. So, I will be using only the correct word here. The official correct word is to be “Rad”, not Lad, as announced by the Royal Institute of Thailand (ราชบัณฑิตยสถาน). Rad (ราด)= to pour, or sometimes you will see it as Lad (ลาด) = to cover, to lay something over on a flat surface, and it has another double meaning as angled surface, too. The photo normally is not going to justify the taste. This is a dish that doesn’t photograph well at all. It’s a dish mostly prepared with big, fat rice noodles, Sen Yai (see the description in my “ all about noodles” post) and has a thick brown gravy with meat-either chicken, pork, beef or shrimp- and Chinese broccoli, called Gai Lan or Kai Lan, poured all over. You might not have any idea what I’m talking about. Rad Na isn’t as popular among the foreigners compared to Pad See Ew or Pad Kee Mao, even though the ingredients for Rad Na and Pad See Ew are quite similar. Anytime I stress out and I want to eat Guay Tiew Rad Na. I didn’t even have time to post pictures on my Instagram or my Facebook pages.Īnyhow, I will have to manage my time better so I can spare time to blog, which I love to do. I’ve been so busy with many things I can’t begin to list them. I have had an overwhelming response to my absence in blogging sorry about that. I hope you all had a great holiday season.
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