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Glossary
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Ingredients
Plate
Brush Egg Plant (Ma Khera Puang)
Appearance
: Many different sizes and shapes, ranging in size from
a ping-pong ball to a marble; in shape from an egg to a flattened
sphere, and in color from green and white to yellow which
looks like large peas. Tiny pea-sized eggplants are mostly
used in curry dishes.
Flavour : Bitter and quite sour.
Benefit for health : Aids digestion. Full of calcium
and phosphorus. Decreases blood pressure and stimulates circulation.
Hairy
Basil (Bai Mang Luk)
Appearance
: A bright, light green plant with a tangy taste and
tiny leaves, it is usually sprinkled over salads, soups and
some curry dishes as a garnish. For example, in a soup with
a variety of herbs and vegetables. Known in Thai as kaeng
lieng.
Flavour : Lemony flavour
Benefit for health : Solves the problem of excessive
stomach gas and nourishes the heart.
Holy
Basil / Sacred Basil (Bai Kaphrao)
Appearance
: There are two types of holy basil, light and dark ,
the latter being dark purple. Light holy basil is used in
spicy salads because it is not so fragrant. Sometimes used
to garnish stir-fried dishes or deep-fried to make crispy
leaves for garnishing.
Flavour : Strong flavour, slightly hot.
Benefit for health : Deodorizes the meat”s scent, solves
the problem of excessive stomach gas and colicky pain, helps
to digest food and is high in beta-carrotine to make bones
stronger. Increases perspiration and reduces phlegm.
Kaffir
Lime (Ma Krud)
Appearance
: Green fruits with knobby , dark skin, widely used
in Thailand. The skin, juice and leaves are all used. The
rind is often grated and added to food, while the fragrant
leaves, rinsed and shredded, are added in chili soups or hot
salad dishes to heighten their aromatic appeal.
Flavour : Strong lime fragrance and flavour.
Benefit for health : Deodorizes the meat’s scent.
Leaves and skin aid digestion and reduce the effects of over
eating.
Lemon
Grass (Ta-Khrai)
Appearance
: Tall plant that resembles a grass with small bulbous
roots and an aromatic gray-green grass. Only the bottom 12
cm / 5 inches of the lemon grass, is sliced, crushed or chopped
in a wide range of Thai dishes, especially curries, soups
and salads. The stem end is added whole to spicy soups and
curries.
Flavour : Aromatic lemony scent.
Benefit for health : Deodorizes the meat’s scent
and cures stomach ache as it will relieve contractions in
the intestines (curing flatulence).
Lesser
Ginger (Krachai)
Appearance
: This unusual rhizome, which looks like a bunch of
short yellow –brown tuberous roots is used in fish dishes.
It is sold under the English name of powdered rhizome, when
it takes the form of dried, slivered roots.
Flavour : Mild flavour.
Benefit for health : Makes you feel fresh. Benefit
similar to Chinese ginseng.
Chili
(phrik)
Appearance
: Many different kinds of chilies; small, fresh and
dried or as flakes and powder, the smaller the chile, the
hotter it is.
A. Bird’s eye chilies, (phrik
kee noo) small thin, green or sometimes red are used in soups,
some liquid or currylike dishes and sauces. They are extremely
hot.
B-C. Dried chili (phrik haeng)
uses both large (red spur chilies) and small (bird’s eye chilies)
dried either in the sun or by smoking. Bright red chilies
should be selected for the color they lend chili pastes.
D. Red spur chilies (phrik chi-fah)
if you prefer a milder flavour, use large chiles, which are
green, yellow and red. This kind should be used in curry for
coloring the plate.
Flavour : Extremely hot.
Benefit for health : Cures flatulence. Stimulates
blood circulation. Drives gas out of the stomach. Increases
perspiration and aids digestion.
Coriander
or Cilantro (Phak Chi)
Appearance
: It resembles flat-leaf parsley in appearance. Essential
in Thai cooking, the leaves and stem are eaten fresh and used
frequently as a garnish. Coriander roots are usually crushed
with garlic and then used to flavour meat dishes and curries.
The leaves are used universally to garnish every conceivable
kind of savory dish.
Flavour : Delicate, pleasant taste and fragrance.
Benefit for health : Aids digestion and deodorizes
the meat’s smell. Cures flatulence and reduces phlegm.
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