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 6th and the 9 th kings.
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
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.