most delicious foods. Kaeng som (southern Thai name) or kaeng lueang (central Thai name) – a sour curry with fish, vegetables or fruit, deriving its acidity from the use of tamarind juice. Kaeng tai pla – a thick sour vegetable curry made with turmeric and shrimp paste, often containing roasted fish or fish innards, bamboo shoots, and eggplant. Khao mok – Thai-Malay style biryani, a specialty of southern Thailand's Malay community. Khao yam – a rice salad from southern Thailand. Khua kling – a dry spicy curry made with minced or diced meat with sometimes yard long beans added to it; often served with fresh green phrik khi nu (Thai chilies) and finely shredded bai makrut (kaffir lime leaves). Sate – grilled meat, usually pork or chicken, served with cucumber salad and peanut sauce (of Malaysian-Indonesian origin, but now a popular street food in Thailand). Bai liang phat khai – or Gnetum gnemon is native to Southeast Asia. It is widely used in Thai. Bai liang tastes sweet and a bit greasy, not rank and bitter like other species. It is commonly eaten as a vegetable with chili sauce and used to make a variety of dishes such as stir-fry with red curry. A popular dish is stir-fried with eggs called Bai liang phat khai. Desserts and sweets Khong wan (; ) lit. 'sweet things'). Although most Thai meals finish with fresh fruit, sometimes sweet snacks, often eaten between meals, will also be served as a dessert. Bua loi – mashed taro root and pumpkin mixed with rice flour into small balls, boiled, then served in coconut milk. Chaokuai – grass jelly is often served with only shaved ice and brown sugar. Chor muang Kanom khrok – coconut-rice pancakes, one of the ancient Thai desserts. Khanom khrok bai toey – ancient Thai dessert, shaped to look like flowers. Khao tom mat – a traditional Thai dessert prepared from sticky rice, coconut milk, and banana. Khanom chan – multi-layers of pandanus-flavoured sticky rice flour mixed with coconut milk. It is the one of the nine auspicious Thai desserts. Khanom dok chok – crispy lotus blossom cookie made from starch, eggs, and coconut milk. Khanom farang kudi chin – a sponge cake of Portuguese origin made in the Kudi Chin community in Bangkok's Thon Buri District. The cake was baked Portuguese-style in a wood-fired oven, but the pumpkin topping came from local