Lone is a dish from the centre of Thailand, The dish is usually categorised as a dip, but is often served as a main dish alongside fresh vegetables such as long bean (snake beans), cucumber, lettuce, cabbage, eggplant and young ginger... The taste is led by sour follow by saltiness and sweetness. The coconut milk in the dish is what makes
When I think about recipes to share with you guys for the Lion brand blog post I always want to keep them as simple and as authentic as possible. My idea is that this gives you the best chance (and incentive!) to follow the recipe and make it yourself at home.
For a while now I have been sharing popular classic recipes like Pad Thai, Tom yum and Crying tiger which I believe many of you would have heard of and be familiar with. This time let’s talk about something different but still simple. I would like to show you how to make “Lone” (หลน).
Lone is a dish from the centre of Thailand, The dish is usually categorised as a dip, but is often served as a main dish alongside fresh vegetables such as long bean (snake beans), cucumber, lettuce, cabbage, eggplant, young ginger etc.
The taste is led by sour follow by saltiness and sweetness. The coconut milk in the dish is what makes it distinctively creamy.
The most common Lone dish is Lone tao jiaw (Fermented soya beans) but there are many more types of lone, such as Lone Pu (crab), Lone pla in see khem (salted king fish) and Lone tuna (tuna).
Today I will show you one of the tastiest varieties, lone goong (Prawns).
Ingredients (serve 6-8 people)
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