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วิธีการประกอบอาหาร
Techniques
 

parent
categories
category
items
คน khohnMto stir; scramble; mix
เคี่ยวkhiaaoF[cooking] simmer; boil; cook; set on a light fire
ต้ม dtohmFto boil
ตุ๋น dtoonR[Chinese cooking] to stew; to cook by boiling the food, especially meat, for a long time until it becomes soft
ทอด thaawtF[is] deep-fried
นวดปั้นnuaatF bpanFto knead
ปรุงรสbproongM rohtHto season; to flavor
ปิ้ง bpingFto bake, roast, or toast, broil, grill, or barbeque
เปื่อย bpeuuayL[of cooked food] [is] soft; tender
ผัด phatLto stir fry
เผา phaoRto roast; slow roast in coals, often in a pit
ฝาน faanR[of foods] to slice
ย่าง yaangFto roast; broil; to grill
ยุ่ยyuyFto crumble; to disintegrate; to break up
รวนruaanMto broil meat
แล่laaeFto slice; to cut; to carve; fillet
สง sohngRto drain or wash in a collander or sieve
สะตุsaL dtooLto crystallize by evaporation
ห้องใต้ดินhaawngF dtaiF dinMbasement
อบ ohpLto bake
วิธีทำwiH theeM thamMdirections (for preparing food); technique
อบแห้งohpL haaengFto dehydrate

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