Tao Khua

Tao Khua is a kind of snack food, similar to a spicy salad with a salty, sweet and sour taste. The dish combines vermicelli, fried bean curd, sliced pock, fresh shredded shrimp fried crisp with coconut cream, hardboiled eggs, bean sprouts and morning glory stems and leaves soaked in hot water, cucumbers shredded and dressed with a mixture of fish sauce, brown sugar and vinegar. An outstanding dish of Tao Khua can be had at a shop at the back of the Kimyong market.

Tao Hu Yi Sawoei or Bean Curd Dip

These dishes have become famous in Songkhla. The recipe began with the Sumangkhala clan on Nang Ngam road. Their shop has passed down an old family recipe for 4 generations. The name comes from the fact that the family served this cake to the 6 th and the 9 th kings.

Khanom Du

Khanom Du is a fragrant, pleasantly starchy sweet which originated from Sathing Phra. It is made by roasting rice till crispy, then finely grinding and mixing it with palm sugar. After boiling the ingredients till they have thickened, ripe shredded coconut and a little salt are added. When dry and cooled, the soft, sweet crispy mixture is formed into balls and rolled in flour to reduce the stickiness.

Yum Sa-rai, or Sea cress salad

This local dish of Ko Yo is eaten with the leaves of the Piper (‘chaphlu’) plant.Sea cress is also dried in the sun for use in mild, clear soups or stir fried in place of noodles. Sea cress nooles are delicious and crunchy.

Pla Duk Ra

This dish is made with catfish, softened in water and fermented in a ceramic pot called a niang. The fermented fish is dried in the sun, soaked in paim sugar and left to ferment once more. To eat, the fish must be fried or broiled. This mixture keeps well for a long time.

Site Map: Songkhla

::: Introduction

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Songkhla Reservation