ไข่ลูกเขย

Thai

1

Etymology

ไข่ (kài, “egg; testicle”) +‎ ลูกเขย (lûuk-kə̌əi, “son-in-law”); literally "son-in-law's egg" or "son-in-law's testicle".

Pronunciation

Orthographic		ไข่ลูกเขย ai kʰ ˋ l ū k e kʰ y
Phonemic		ไข่-ลูก-เขย ai kʰ ˋ – l ū k – e kʰ y
Romanization	Paiboon	kài-lûuk-kə̌əi
	Royal Institute	khai-luk-khoei
(standard) IPA^(key)		/kʰaj˨˩.luːk̚˥˩.kʰɤːj˩˩˦/^(R)

Noun

ไข่ลูกเขย • (kài-lûuk-kə̌əi)

a dish of boiled eggs which are deep-fried and covered with a sauce made from tamarind, often topped with deep-fried sliced onions or garlic, deep-fried chillies, and coriander.

Synonyms

(dated) ไข่ญี่ปุ่น

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