“Kua Kling” is considered to be one of hot and spicy Thai dishes, which is usually served with various kinds of vegetables. It’s originally from the south of Thailand. The word “Kua” means to roast the meat with spices until it becomes dry and “Kling” comes from to roll around in a pan. Its intensive taste has made this dish quite popular at the curry and rice shops. However, to prepare Kua Kling is probably a little bit complicated, as it contains quite an amount of ingredients, for example dried bird chilli, bird chilli, finely sliced lemongrass etc. The preparation starts with pounding everything together and
normally it could take up to 1 hour to finish cooking this dish.
This is why many restaurants decide to choose instant spices like RosDee menu Kua Kling, which contains southern spices that produce intensive taste just like the authentic southern style. It will beneficially help saving time and cost as there’s no need to go out and buy a lot of ingredients or blending all spices from scratch. And the meat roasting process would not take too much time as before either.
Normally, the spices would take a while to dry themselves up but with this choice of instant spices, they will be easily absorbed by the meat and dry up instantly. The key to delicious Kua Kling essentially depends on the selection of meat. Due to the dry texture of Kua Kling, many people may find it hard to swallow. Therefore, the choice of meat should have some fat or spare ribs are preferable, this trick will help making Kua Kling surprisingly tasty.
RosDee menu Kua Kling can also be applied to create other dishes as well, such as Kua Kling sauce to compliment steak menus, Kua Kling fried rice with Pakria, or even to marinate the meats.
