View
217
Download
0
Category
Preview:
DESCRIPTION
Bai Makrut (Kaffir lime leaves): Widely used in Thai soups and curries. They are either cooked whole, together with the dish, and/or finely shredded before added. By: Eva Bunker
Citation preview
Typical Thai IngredientsBy: Eva Bunker
Herbs and Spices
By: Eva Bunker
Bai Makrut (Kaffir lime leaves): Widely used in Thai
soups and curries. They are either cooked whole, together with the dish, and/or finely shredded before added.
By: Eva Bunker
Kha min (Turmeric): This is a yellow
coloured root that is often used in dishes of Muslim/Southern Thai origin and in Northern Thailand for Northern style curries.
By: Eva Bunker
Krachai (Fingerroot): This particular root has a
highly medicinal flavour and is often used in fish dishes and curries.
By: Eva Bunker
Phrik khi nu (Bird’s eye chilli): Phrik khi nu is a
small chilli that is one of the spiciest chillies. It is used commonly in Thai cooking.
By: Eva Bunker
Dried Herbs and Spices
By: Eva Bunker
Dipli (Long pepper): This dried spice is
used in many northern Thai dishes for its heat and flavour. Its most famously used in the Thai lap.
By: Eva Bunker
Opcheoi (Cassia cinnamon): In Thailand, this
cinnamon is commonly used in meat dishes.
By: Eva Bunker
Thian khao plueak (Fennel seeds): It is commonly
used in Northern Thai dishes.
By: Eva Bunker
Pastes, sauces and condiments:
By: Eva Bunker
Kapi (Thai shrimp paste): This paste is made
by fermenting ground shrimp and salt, causing it to have a pungent aroma. It is often used in red curry paste.
By: Eva Bunker
Khrueang kaeng (Thai curry paste): It is often a
mixture of ground dried chillies, various spices and herbs and other ingredients such as shrimp paste.
By: Eva Bunker
Nam pla (Fish sauce): This fish sauce is
very aromatic and has a very strong tasting of fish. Fish sauce is a staple ingredient in Thai cuisine, and it impacts a unique character for Thai food.
By: Eva Bunker
Vegetables:
By: Eva Bunker
Bai po (Corchorus olitorius): These leaves are
eaten blanched as a dish with plain rice congee.
By: Eva Bunker
Chaphlu (Piper sarmentosum): This particular leaf
is used raw as wrapper for the Thai dish Miang kham, but it also has other uses.
By: Eva Bunker
Khilek (Senna siamea): This vegetable
has to be boiled in water (and the water to be discarded after use) before only the leaves, tender pods and seeds are edible.
By: Eva Bunker
Roots:
By: Eva Bunker
Man kaeo (Jicama): This tuberous root
is mostly eaten raw with sugar.
By: Eva Bunker
Pheuak (Taro): This root is usually
cut and boiled in pieces, to be added to a dessert of some kind. It is also popular to eat slices of deep fried taro as a snack.
By: Eva Bunker
Recommended