Mafai Burmese grape Makham Tamarind The pulp is used to give a pleasant sour taste to some soups, curries and Pad Thai.
The taste is creamy and slightly lemony.
It is normally eaten deep-fried as a snack or used to make a famous chilli dip called nam phrik maengda.
Bai makrut, kaffir lime leaves, kaffir lime leaves are widely used in spicy Thai soups and curries, either cooked whole, together with the dish, and/or finely shredded and added before serving.Key ingredients include coconut milk, galangal (a subtle, mustard-scented rhizome similar to ginger candlenuts as both a flavoring and thickening agent, laksa leaf, pandan leaves pandanus amaryllifolius belachan, tamarind juice, lemongrass, torch ginger bud, jicama, fragrant kaffir lime leaf, rice or egg noodles and cincalok.Laksa is a notable exception to this rule.Sen kinder bonus sparen abn amro mi Rice vermicelli (thin) Similar to the Chinese rice vermicelli ; used in noodle soups.1 Nga Sesame seed The oil from the sesame seed is not really used in Thai cuisine (unlike in Chinese cuisine).It can also be used in spicy Thai salads such as Yam som-o ( Thai : ).Mollie Katzen, author of The Moosewood Cookbook and The Heart of the Plate In this compendium of favorite Thai dishes, Leela has managed to make the recipes accessible and straightforward for a home cook, and to keep them very true to what a modern Thai.Yet in her extensive and detailed headnotes, she includes helpful hints for preparation, shopping tips, and, most importantly, good ideas for substitutes.Phak lueat Ficus virens The young, slightly bitter leaves of the Ficus virens are used boiled in certain Northern Thai curries.Chap chhai, stir fried vegetables.Maeng da thale Horseshoe crab Available seasonal when they still carry their eggs.Susan Chang, The Boston Globe.Pla nam ngoen Phalacronotus apogon It is one of the very similar catfish species known generically in the markets as Pla nuea.
I do like the green bean blanching step here; it makes for a vivid green pop of color in the finished dish.
This dish is also popular within the Kristang community.
Andy Ricker, chef/owner of the Pok Pok restaurants and author of Pok Pok There is enough here for both the novice to Thai flavors and the experienced eater.
Phrik chi fa Chilli spur pepper Capsicum annuum.
Hongte, derived from the Chinese Hokkien dialect, means "Emperor (of China and kwantung is the Thai word for Guangdong, slot makinalar nasl oynanr a province of China.
Cha-om Acacia pennata Young feathery leaves of the Acacia pennata tree which are used in omelettes, soups and curries.
Mara Bitter melon or bitter gourd The small variety is most often eaten raw with Nam phrik.It is more pungent than nam pla, and, in contrast to nam pla which is a clear liquid, pla ra is opaque and still contains pieces of fish.Phak kat khiao Mustard greens Literally "green cabbage it is often eaten in soups and stir-fried dishes.Man sampalang Cassava A popular traditional cassava-based dish is Chueam ( Thai : a candied starchy dessert.Usually either pickled ibis toto lotto tabakwaren hamburg as Pla som or boiled in Tom yam.Pla sawai Iridescent shark Traditionally boiled in Tom yam or fermented with pineapple as Khem mak nat.Dok khae thale Dolichandrone spathacea The flowers are usually eaten sauteed or in kaeng som.Usually eaten in Tom yam.Préparation 20 min, total 20 min, type de plat: Salade, cuisine: Thaï du Nord-Est (Isan).The Essential Thai Cookbook, 192 pages, New York: Clarkson.This is one of the vegetables known as Phak chi lom, the other is Trachyspermum roxburghianum.Phak chi lom Oenanthe javanica Eaten in soups, curries, stir-fries and also raw.Yam hua pli (a spicy salad with thinly sliced banana flowers or steamed with a Nam phrik (chilli dip).
Associated with Southern Thai cuisine.