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Glossary
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Ingredients
Galangal
or Galanga (Kha)
Appearance
: Member of the ginger family that looks similar to
fresh ginger but with a more translucent skin and a pinkish
tinge / pale-yellow color. Larger and lighter colored than
ginger. Used in curry pastes, stir-fries and soups. Avoid
using too large a quantity or it may spoil the taste of the
curry.
Flavour
: Delicate flavour and lemony taste.
Benefit
for health : Helps the digestive system to digest
food. Cures flatulence. Drives phlegm from the throat and
relaxes muscles.
Garlic
(Kratiem)
Appearance
: Thai garlic is smaller and more tender than the western
variety. It has small white cloves covered with a soft peel.
It is always peeled and crushed before use. Look out for fresh,
shiny heads of garlic and avoid soft, dusty or moldy cloves.
Flavour
: Hot, stronger than the large cloved garlic.
Benefit
for health : Decreases cholesterol in the blood
and destroys blockages in blood vessels so it can help control
blood pressure and heart diseases. Helps drive parasitic worms
out of the stomach. Solves problems of throat disease, asthmatic
and colicky pains and nourishes the lungs.
Ginger
(Khing)
Appearance
: Grows underground. Mature ginger stems are buff colored;
Thais use both the old and young fresh ginger, which is pale
yellow with a pinkish tinge. Eaten fresh, and pickled as well
as cooked, Shaped in fingers hanging from the main body. Look
for shiny, fat roots that aren’t wrinkled or shriveled. It
is always used fresh rather than dried, and is peeled and
chopped or crushed before cooking.
Flavour
: Sweet and hot.
Benefit
for health : Relieves nasal congestion and aids
the digestive system by curing flatulence as ginger stimulates
contractions of the stomach.
Five-spice
Powder (Krueng Phalo)
Appearance
: This reddish brown power is a blend of five Chinese
spices—anise, cinnemon, fennel, cloves and Syechun peppercorns.
Traditionally, the powder is used by Chinese in their ceremonies
to pay respects to their ancestors. In Thailand, it is a main
ingredient to make a popular dish Khai Phalo (Boiled Eggs
with Five Spice Soup).
Flavour
: Extreme aromatic scent
Benefit
for health : Cures indigestion and gets rid of phlegm.
Rice
(Khao)
Appearance
: Rice is the staple grain for three billion people, about
half the world's population. In many cultures rice is considered
sacred. In Thailand, rice is the commonest and most necessary
food. Thais cultivate various types of rice. Among these,
the two most popular types are Khao Neaow (glutinous or sticky
rice) and Khao Jao (non-sticky rice). Khao Jao also has many
varieties. The most popular one is called Khao Hom Mali (jasmine
rice). Less famous is Khao Klong or Khao Sorm Mue (unpolished
or brown rice). But nowadays, Khao Klong is becoming well-known
due to its high fiber and vitamin.
Flavour
: Properly cooked it tastes soft but firm on the tongue
and is marvellous for absorbing myriad spices and flavours.
Shrimp
Paste (Ga-pi)
Appearance
: The paste is made from tiny shrimps called “koei”. The
good one has dark purple color with some moisture but not
sloppiness and should not have salt crystallizing. In Thai
cuisine, Ga-pi is one of the commonest ingredients used in
many styles of Nam Phrik (chili paste dip) and in some curry
pastes, particularly Kaeng Liang (Spicy Mixed Vegetable Soup).
Flavour
: Salty and strong smell
Dried
Shrimp (Kung Hang)
Appearance
: Kung Hang are dried small shrimps orange in color. They
can be normally seen in Som Tam (green papaya salad) or grounded
to mix with other ingredients in many dishes such as Kaeng
Liang (Spicy Mixed Vegetable Soup) and Khanom Jeen Sao Nam
(Chinese spaghetti with coconut sauce). When you buy them
from the market, they may have strong smell due to being kept
in plastic bags for a long time. Just spread them out to disperse
the smell. Then, put them in a glass or plastic container
and store in the refrigerator.
Flavour
: Salty with the taste and smell of shrimp.
Fish
Sauce (Nam Pla)
Appearance
: Nam Pla is made from fish marinated with salt. Although
both freshwater and saltwater fish can be used, Thais are
likely to use the later one to marinate fish sauce since they
are cheaper. Found in every grocery store, a good Nam Pla
contained in bottles should have very clear brown color and
no sediment when you shake it.
Flavour
: Salty with strong smell of fish. Nam Pla is added in
food to provide the salty dimension.
Benefit
for health : Fish sauce contains high protein, vitamins
and minerals.
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