What is “Kanomjeen” Narrative by Ajchara Jimirro Kanomjeen by Suppaluk Grey September 18, 2014 Kanomjeen is a common food, down home flavor, and unique from the four regions of Thailand. There are three special components that make Kanomjeen common but also unique from each region which are noodle, broth and vegetable. Kanomjeen noodle is rice noodle. The noodle could be prepared from home or available at any fresh markets in Thailand. Fresh made noodle taste best, therefore it will be made every day and enough for daily sale, or fresh made at the event while serving. It can be made from any kind of rice, but some recipe use special rice mix. The size of noodle normally is about capellini size and can be found as small as rice vermicelli and as big as spaghetti size. The small size of noodle brings soft and tenderness, while the bigger one creates firm or al dente to the bite. Kanomjeen Broth is very special and variety, it can be soup, sauce or curry. As we have known, there are many spices, herbs, and ingredients that each region of Thailand uses for creating unique dishes. Kanomjeen broth was developed from many kinds of soup and become a special pair with Kanomjeen such as “Gang Tai la” from the Southern Thailand, “Nam Ya Pah” from I-Saan (North-Eastern), “Nam Ngeaw” from Northern Thailand, “Nam ya” from the Central area, and etc. Curry can be served with Kanomjeen as well, such as green curry or “Gang Keaw Waan” and yellow curry chicken “Gang Garee Gai” (different from yellow curry that is served in many Thai restaurants which is “Matsamun curry”). The broth can be served either fill the bowl as soup, or a touch of sauce as pasta. Vegetable will be served as fresh, cooked or cook-partially, and always more than one kind of vegetable to pair with Kanomjeen. Vegetable can be any kind from local fresh green, wild special leaves, home grown, or market provided. Vegetable can be found as dice string been, shredded cabbage, slice or batonnet cucumber, fresh basil, white turmeric, fine julienne banana blossom, morning glory serve as ring shape cooked in coconut milk. Each has their own flavor and texture that add wonderful mix to a bite with noodle and broth. The more portion of vegetable the more healthy you can get, it will fill you up with no guilt to enjoy noodle. Kanomjeen noodle can also be serve plain to pair with other food as Som Tam (Papaya Salad), Nam Nuong (Grill pork served with vegetable and spicy-sweet and sour sauce), Miang Pla-Pao (Grill Whole Fish served with many spicy sauces and many vegetable), and can be served with other meal that has spicy sauce and serve with vegetable. Once it is served as plain noodle to pair with other food, rice would be skipped as rice can be replaced by rice noodle. Kanomjeen noodle can be used as ingredient such as one of stuffing materials for spring row, and use for adding variety to the dish such as special Papaya Salad that mix Kanomjeen noodle and crush together with other ingredient in the bowl before served : call Tam Sua, Tum Mua and Tum Nua. Kanomjeen always be found at gathering occasions such as folklore events, a gathering for rice harvest, and Buddhist special days at temples, among other village special days. At Kanonjeen Festival, you can picture of a Thai gathering, fresh made noodle, variety broth and vegetable includes special Thai entertainment. Enjoy !!! KANOMJEEN FESTIVAL CHARITY EVENT - NOVEMBER 9TH 2014 - 12.00 – 4.00pm. Arcadia Community Center
Posted on: Thu, 18 Sep 2014 21:43:41 +0000
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