Phuket cuisine facts for kids
Phuket cuisine and local food (Baba Peranakan food) is the combination of many cultural food habits, whether they be Chinese, Malaysian or Thai. Some Phuket local food tastes sweet, such as Chinese Hakka cuisine, but it can also be spicy, such as in Thai cuisine and Malay cuisine.
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Dishes and foods
Ah-pong
If Oh-Aew is the signature desert of Phuket, Ah-pong can be considered to be the signature snack of Phuket. Ah-Pong snacks are easy to make as the ingredients—flour, egg yolk, coconut milk, sugar; water and yeast— are readily available. All these ingredients are mixed together and made into a pancake. With a delicious, light sweet aroma from coconut milk, Ah-pong is a popular snack for all ages of people in Phuket.
Ang-Gu
Ang-Gu is a popular snack eaten during the auspicious ceremony of Phuket. From Chinese belief, turtles are the symbol of eternity so they believe that those who eat this snack will live endlessly like the turtles. This snack is made from glutinous rice flour, vegetable oil, sugar and gold nuts. Because of the sweetness of the gold nuts, people usually eat it as a snack with coffee or tea.
Bee-Pang
Bee-Pang is a crispy rice cut into a solid rectangle with sweet sauce as a type of cereal bar. Bee-pang is made from puffed rice mixed with the fried garlic topped with sweet sauce to blend with the salt from the rice. People in Phuket usually eat this with tea in the afternoon.
Gaang sôm blah
Gaang sôm blah is a popular local fish curry dish in Phuket prepared using a curry paste. It is prepared without the use of coconut milk.
O-aew
O-aew is a very famous dessert of Phuket, and it originates from Phuket. Oh-Aew is made from jellied banana-flour mixed with boiled red beans, ice and sweet red syrup Extra jellies and fruit is also added to make it sweeter and more flavorful. People who come to visit Phuket must try this because this is the signature desert of Phuket town.
Bee-go-moi
Bee-go-moi is a snack made of black, wet sticky rice with coconut milk. The point that this desert fascinating is the texture and flavor of the black sticky rice, which is glutinousness and has saltiness from the coconut milk.
Kanohm Jin
Kanohm Jin is a noodle dish made from rice or fish and is topped with sauce. They are many sauces to eat with Kanohm jin, such as Tai-Pla sauce, nam phrik sauce and Namya sauce. In Phuket, people usually eat it for breakfast with fried Pah Tong Go and curried fish (Hor Mohk). Moreover, Kanohm Jin in Phuket comes with more than 10 kinds of fresh vegetables which give it the identity of Kanohm Jin Phuket.
Lo Bah
Lo Bah is deep fried pork organs served with fried tofu and spicy sweet sauce (some restaurants have more than one kind of sauce).
Mee Hoon Pa Chang
Mee Hoon Pa Chang is one of the favourite dishes of local people. It consists of noodles fried in soy sauce, topped with fried onion and taken with pork soup. The recipe was originated by ‘pa Chang’, so local people call the dish ‘Mee Hoon Pa Chang’.
Oh Tao
Oh Tao is a famous hot dish in Phuket. Oh Tao, is a fried oyster or seafood dish prepared with eggs, flour, bean sprouts and taro root. It can be seasoned with salt, sugar, chili or vinegar. In addition, people usually eat it with bean sprouts and crispy pork. Oh Tao is one of the ancient dishes of the area.
Pàt tai
Pàt tai is a local main cuisine stir-fried Phucket noodle dish prepared using a unique curry paste. The curry paste typically contains chili peppers, tamarind, shrimp paste and sugar.
Moo Hong
Moo Hong is a stewed pork dish. It is originated by Chinese people called “Hokkien” who came from neighboring countries which are Malaysia and Singapore. They usually made this dish in general ceremonies. Moo Hong contains pork belly, which is the main part of the dish. Pork can be used from another part of pig’s body to balance the ratio between meat and fat, as pork fillet for low fat or pork loin for a little bit of fat. Moo Hong also contains dark soy sauce and sugar for sweet taste and unique texture, garlic, pepper, and coriander roots for black peppery flavor. Light soy sauce for more salty taste. Finally garnished with fresh coriander. "Moo Palo" is similar to "Moo Hong” but Moo palo contains Chinese five-spice. To make Moo Hong, strong stewpot is required with medium heat, and to be simmer for 2–3 hours. If it is too dry, try to increase the amount of hot water during the process. Moo Hong is usually served with rice or boiled rice and served as the main meal.
