Thai Herb : Coriander (phak chee)

Coriander (phak chee) ผักชี

The leaves are often choosen for decoration, with stem and roots for seasoning. Heavily used in Asian kitchens, the Thai kitchen is the only one to use the roots as well.

Nutritionuse for phlegm, measles, promote sweating, flatulence, dyspepsia, increase appetite.

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Thai Herb : Lemon (manao)

Lemon (manao) มะนาว

The whole fruit is used। It is an excellent source of vitamin C and are used to enhance the flavor of chili-hot condiments, as well as create some very special salads and desserts, and adorn most dishes as a condiment।

To Advantage

Food: Beverage Juice- seasoning, pickled lime

Nutrition

Lemon juice - citric Acid, Malic, Vitamin C

Lemon skin - perfumed oil, Vitamin A, C, Calcium, Phosphorus

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Thai Herb : Shallot (hom daeng)

Thai Herb : Shallot (hom daeng) หอมแดง

These smell, zesty, Thai red onions are sweet and aromatic। An essential ingredient in many Thai dishes because of their taste and appearance, they can be substituted with European shallots, small red onions or small brown onions।

Properties

Hot and spicy taste, use for fever, phlegm cold

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Thai Herb: Chili, bird (phrik khi nu)

Thai Herb: Chili, bird (phrik khi nu) พริกขี้หนู

The smallest of the chilies, of which the kind called phrik khi nu suan is the hottest। Take care when chopping them, and do not rub your eyes। Chilies stimulate blood circulation and are reputed to help prevent heart disease and cancer.

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Properties

Hot - taste, stimulate appetizing, digestion.

Thai Herb : Lemongrass

Lemongrass( Ta-krai )

Used as food flavoring spices As an ingredient of curry.
With essential oils, especially on the trunk and walk underground. Oil from lemon grass, can inhibit the growth of bacteria are menthol, camphor, vitamin A is phosphorus calcium
In Thailand lemon grass, the quality of drugs. As an upset stomach. Solving appetite driving wind diuretic to reduce blood pressure, asthma treatment is a topical medication or massage.


Food: -use it in Thai salad(Yum) and sour soup (Tom Yum)
Taste : Spicy

Thai Tom-Yum-Kung / Gai (CHICKEN)

IngredientStalks of lemon grass 3Shrimps or boneless chicken meat 2 lbLime Leaves (kaffir) 6Lemon juice & fish sauce 2Red/green chili peppers 3Straw mushrooms 1 cupThai chily paste 1 1/2 tbCilantro/parsley with soya beans oil (dark redish-brown color),which comes in a jar that can be bought at any Thai grocery Instructions: Boil some water (half of the pot) in a 1।5 qt sauce pan। Put in lemon grass, and the chili paste। Put in the shrimps and the mushrooms. It\'s done!! Now you can mix it in a serving bowl with some lemon juice and fish sauce. Garnish with cilantro and serve hot with Thai Jasmine rice.

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Cooking : Mungbean Noodle Salad (Yam-voon-sen)

Cooking : Mungbean Noodle Salad (Yam-voon-sen) ยำวุ้นเส้น


Ingredients

2 cups short pieces of blanched mungbean noodle
½ cup julienned boiled pork
½ cup julienned boiled pork liver
½ cup thinly sliced boiled shrimps
1/4 cup crisply fried dried shrimps
1 plant cut into short pieces leave lettuce
1 cup sectioned tomatoes
1 cup cut into short pieces Chinese celery
½ cup thinly sliced onion
Salad dressing
1 tablespoon shredded red hot chilli pepper
1 tablespoon finely cut coriander roots
2 heads finely cut pickled garlic
1/3 cup sugar
2 teaspoons salt
1/3 cup vinegar
Grind the coriander roots, pickled garlic and red hot chilli pepper together। Add vinegar, sugar and salt. Bring to a boil then remove from heat. Let stand until cool.Method of Preparation1. Put the noodle in a mixing bowl. Add pork, liver, boiled shrimps, onion and Chinese celery. Pour the dressing over the ingredients. Toss the salad.Add tomatoes and toss until just mixed.2. Place leaves lettuce along the salad sides of the plate. Place the salad in the middle. Top with fried dried shrimps and serve.

Secret Tips::The noodle should be cooled in cool water as soon as it is boiled। Then drain। The salad dressing must be boiled until thickened so that it will cling to the noodle. The salad should be dry and not too watery.








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Cooking : Rice Soup with Pork & Eggs

Thai food : Rice Soup with Pork & Eggs (Kao-Tom- Moo) ข้าวต้มหมูใส่ไข่
1. Heat the water in a large pot. Add the pork and the rice.

2. Stir in the spring onions, ginger and bring to the boil, stirring constantly, lower the heat and simmer for 2 minutes.

३.Add beat the eggs together the soy bean sauce and adjust the seasoning with salt and pepper to taste.

4. Lading the soup into large bowls.

Thai Fruit : Papaya (Ma-la-kor)

Papaya (Ma-la-kor) มะละกอ

Papayas very a great deal in shape and size। The popular varieties are cylindrical and grow up to 35 cm. long. The skin is reddish-orange and when ripe, the flesh is red, firm and sweet. Khak Nuan is similarly shaped with a yellow skin and yellowish orange flesh that is sweet.

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Thai Fruit : Longan (Lum-Yai)

Longan (Lum-Yai) ลำไย

Slightly smaller than a lychee with a smooth, dull brown skin। The translucent pulp tastes similar to that of a lychee but a little sweeter and not as juicy। There is a small hard inedible seed in the middle.

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Thai Fruit : Mangosteen

Thai Fruit : Mangosteen (Mangkhut) มังคุด

“Queen of Fruits”, Technically a berry about the size of a mandarin with a tough, leathery, reddish-purple rind and a stark white, fleshy mesocarp। Appeals to almost everyone immediately. Extremely sweet and mildly acidic. To open, cut through the skin around the middle and lightly pull and twist apart. The bigger segments contain a seed.

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Thai Fruit : Rambutan (Ngaw) เงาะ

A particular favorite of the Thai people, Egg-shaped, about 2 inches long, and covered in soft greenish-yellow spines. The flesh is sweet with a touch of acidity and very refreshing. To open, partially cut through the skin or break open with a thumbnail and pull a part.

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Thai Fruit : Durian (Thu-rian) ทุเรียน

“King of Fruits” ,it polarises oinions on its taste more thand any other fruit.
Chances are you either wont’s be able to get enough of it, or you’ll cross the street to avoid the wafts drifting from the stall of a vendor.
It has been described as “tasting like heaven and smelling like hell” .
The pale yellow flesh is rich and creamy with a taste redolent of cream cheese and onions. High in minerals, proteins and tats, Pungent aroma.

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