Kolae (cooking)
Kolae (Thai: กอและ or ฆอและ)[a] is a cooking technique from Southern Thailand and Malaysia that involves seasoned, skewered, and grilled meat, basted with a curry paste.[1][2][3] Chicken is the most commonly used meat, known as kai kolae (Thai: ไก่กอและ or ไก่ฆอและ), or ayae gawlae in the local Malay dialect.[4][5]
Ingredients and preparation
[edit]Chicken grilled over coals is common throughout Thailand, including kai yang (Thai: ไก่ย่าง).[5] Unlike elsewhere in Thailand, kolae uses a marinade akin to a curry paste as opposed to a brine.[5][6] The paste, composed of dried spices and herbs, is pounded in a mortar and pestle, fried until aromatic, and simmered in coconut milk to create a thick sauce.[5][7] The dish features both traditional Thai aromatics, including lemongrass, ginger, and galangal, along with ingredients from Malay cuisine, namely dried spices like fenugreek and fennel seeds.[5] The spices are dry roasted prior to pounding.[5]
See also
[edit]Notes
[edit]- ^ Also romanized kawlae, golae, galae
References
[edit]- ^ Leela (2013-06-05). "Thai Grilled Chicken: Southern Curry-Basted Grilled Chicken (ไก่ย่างกอและ)". SheSimmers. Retrieved 2025-04-30.
- ^ Goldfield, Hannah (2023-04-07). "Spectacular Southern-Thai Food, at Chalong". The New Yorker. ISSN 0028-792X. Retrieved 2025-04-30.
- ^ Bush, Austin (2021-07-22). "This Grilled Chicken Is a Taste of Thailand's Deep South". Saveur. Retrieved 2025-04-30.
- ^ "ไปนราธิวาสแวะกิน'ไก่ย่างกอและ'สูตรโบราณทานกับข้าวเหนี่ยวใครได้ชิมติดใจทุกราย" (in Thai). Retrieved 2025-04-30.
- ^ a b c d e f Bush, Austin (2021-07-22). "Kai Kawlae (Southern Thai-Style Grilled Chicken)". Saveur. Retrieved 2025-04-30.
- ^ รัตนธารี, อรุณวตรี (2018-09-03). "ไก่ฆอและปากากันยัง : ไก่ย่างอย่างมลายูที่ซ่อนอยู่ในหมู่บ้านเล็กๆ ของปัตตานี". a day magazine (in Thai). Retrieved 2025-04-30.
- ^ Bush, Austin (2024). The Food of Southern Thailand (1st ed.). Erscheinungsort nicht ermittelbar: W. W. Norton & Company, Incorporated. ISBN 978-0-393-54169-4.