About: Khai khrop

An Entity of Type: Food, from Named Graph: http://dbpedia.org, within Data Space: dbpedia.org:8891

Khai khrop (Thai: ไข่ครอบ, pronounced [kʰàj kʰrɔ̂ːp]; also spelt as kai krob) or khai khu (ไข่คู่, pronounced [kʰàj kʰûː]) is a traditional food product from Songkhla in Southern Thailand. It is made by putting two duck egg yolks into an egg shell that was cut into half, preserved by soaking in brine. Khai khrop are steamed before being eaten with rice or khao tom, or cooked with other foods. Through the process, the yolk becomes hardened with a salty flavor.

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dbo:abstract
  • Khai khrop (Thai: ไข่ครอบ, pronounced [kʰàj kʰrɔ̂ːp]; also spelt as kai krob) or khai khu (ไข่คู่, pronounced [kʰàj kʰûː]) is a traditional food product from Songkhla in Southern Thailand. It is made by putting two duck egg yolks into an egg shell that was cut into half, preserved by soaking in brine. Khai khrop are steamed before being eaten with rice or khao tom, or cooked with other foods. Through the process, the yolk becomes hardened with a salty flavor. (en)
  • カイ・クロープ(タイ語: ไข่ครอบ, タイ語発音: [kʰàj kʰrɔ̂ːp], khai khrop または kai krob)もしくはカイ・クー(ไข่คู่, 発音 [kʰàj kʰûː], khai khu)とは、タイ南部に位置するソンクラー県の伝統食である。上半分を切り落としたアヒル卵の殻に卵黄を二つ入れ、塩水に漬けて日持ちを良くしたもの。塩蔵によって卵黄は締まって塩味がつく。蒸してから米飯や(粥)の副食として食べるか、あるいはほかの食材と合わせて料理に用いる。 (ja)
dbo:alias
  • Khai khu (en)
dbo:country
dbo:ingredientName
  • Duck egg yolks in brine
dbo:region
dbo:thumbnail
dbo:wikiPageExternalLink
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  • 53293634 (xsd:integer)
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  • 4399 (xsd:nonNegativeInteger)
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  • 976381467 (xsd:integer)
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dbp:alternateName
  • Khai khu (en)
dbp:country
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  • Duck egg yolks in brine (en)
dbp:name
  • Khai khrop (en)
dbp:region
dbp:wikiPageUsesTemplate
dcterms:subject
rdf:type
rdfs:comment
  • Khai khrop (Thai: ไข่ครอบ, pronounced [kʰàj kʰrɔ̂ːp]; also spelt as kai krob) or khai khu (ไข่คู่, pronounced [kʰàj kʰûː]) is a traditional food product from Songkhla in Southern Thailand. It is made by putting two duck egg yolks into an egg shell that was cut into half, preserved by soaking in brine. Khai khrop are steamed before being eaten with rice or khao tom, or cooked with other foods. Through the process, the yolk becomes hardened with a salty flavor. (en)
  • カイ・クロープ(タイ語: ไข่ครอบ, タイ語発音: [kʰàj kʰrɔ̂ːp], khai khrop または kai krob)もしくはカイ・クー(ไข่คู่, 発音 [kʰàj kʰûː], khai khu)とは、タイ南部に位置するソンクラー県の伝統食である。上半分を切り落としたアヒル卵の殻に卵黄を二つ入れ、塩水に漬けて日持ちを良くしたもの。塩蔵によって卵黄は締まって塩味がつく。蒸してから米飯や(粥)の副食として食べるか、あるいはほかの食材と合わせて料理に用いる。 (ja)
rdfs:label
  • Khai khrop (en)
  • カイ・クロープ (ja)
owl:sameAs
prov:wasDerivedFrom
foaf:depiction
foaf:homepage
foaf:isPrimaryTopicOf
foaf:name
  • Khai khrop (en)
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