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Guide to Thai vegetables [1]


Guide to vegetables,
 herbs and roots used in Thai cooking.  (the Thai name is in parentheses).

 

bai-grapow
bai-grapow

  Holy Basil (Bai Grapow) Peppery is perhaps the best way to describe this type of basil, which is used in stir-fries. Holy Basil is typically not eaten raw and can be frozen or dried for later use.    

thaibasil

thaibasil

Thai Basil  (Bai Horapha) With an anise-like flavor, Thai basil is used in curries and stir-fries. It’s also eaten fresh with noodle soup and will not keep for long (it also does not freeze or dry well).  

maengluck
maengluck

  Lemon Basil (Bai Maeng-luck) Used in soups and to flavor steamed fish and vegetables, lemon basil has a real citrus-like aroma and flavor. It can be frozen or dried for later use (called e-too in Lao).

 
 
limeleaves
limeleaves

 
Kaffir Lime leaves  (Bai Makrut) are used whole in soups and curries and cut-up for salads. They can be preserved in the freeze.  

galanga
galanga

     Galanga (Kah) is used in soups such as Tom Yum and Tom Kha Gai, curry pastes and is sliced up for use in salads.  

lemongrass
lemongrass

 

 
 
 
 Lemon Grass (Ta Khrai) is used in soups such as Tom Yum, Thai curries and is sliced for use in salads.
 
ginger
ginger

 

    Ginger (King) is used in many different dishes. It’s spicier than galanga and the skin must be peeled before using.  

young ginger
young ginger  

  Young Ginger (King On) is picked earlier than ginger and has a more subtle flavor. The skin can be left on for cooking.

krachai
krachai

   Krachai (Rhizome), a relative of ginger, is used in Kanom Jeen Numya, a curry dish. It’s available frozen or in jars.    

thaichili
thaichili

   
 Thai Chili  (Prik Kee Noo) is used in many Thai dishes and is often eaten raw, too. Phet! (Hot).  

driedchili
driedchili

  Dried Thai Chili (Prik Hang) is used in soups, salads and stir-fries and is ground or served whole.     

turmeric
turmeric

     Turmeric (Kamin), a relative of ginger, adds yellow color to food and is an integral ingredient in some curry pastes.  

thai eggplant

thai eggplant

Thai Eggplant  (Makuea Praow) is used in curries, Som Tum, and is eaten raw.    

cherry eggplant
cherry eggplant

     Cherry Eggplant  (Makuea Poo-ung) is used in curries and is eaten with Nam Prik. It’s very bitter!  

chinese eggplant
chinese eggplant

     Chinese or Purple Eggplant (Makuea Muang) is used is used in stir-fries or is steamed.  

longbeans
longbeans

  Long Bean (Tua Fak Yaow) is used in curries, stir-fries, and Som Tum (Green Papaya Salad). They’re crunchier than regular green beans.    

greenpapaya
greenpapaya
 
 
Green Papaya (Malagaw) is shredded to make the famous spicy Thai salad called Som Tum! Green unripe papaya is available in most Asian markets.
 
pickle
pickle

   Pickle (Tang Kwa) Pickling cucumbers are crunchier than regular cucumbers and are eaten raw or used to make a salad called Tum Tang (it’s similar to Som Tum).  

pacpeow

pacpeow

   Pac Peow (Bai Prik Ma) is eaten raw with salads or noodles. Pac peow can be found in many Southeast Asian markets.  

mint
mint

 

 Mint (Salanae) is used in Laab and other salads and is served with noodle soup.

culantro
culantro

 

 

 Culantro (Pak Chee Farang) is usually eaten raw and can also be cut up and added to Laab (Isaan Meat Salad).

ongchoy
ongchoy

 

 

 Water Spinach (Pak Boong in Thai and Ong Choy in Chinese) is generally cooked with oyster sauce or soy sauce and is also eaten raw.

krachet

krachet

 

 

  Krachet is grown in water and the foam-like material covering the stem must be removed before eating.

chaom

chaom

 

 

 Cha-om is a very unusual tasting (and smelling) vegetable that is eaten raw or cooked with eggs.

kowtong

kowtong

 

 

 Kowtong is eaten raw or can also be used in salads. It has a fish-like flavor.

chapoo
chapoo

 

  Bitter Leaf (Chapoo in Thai and E-lert in Lao) is eaten raw or used in soup or salads.

kayang
kayang

 

 Kayang is an herb that is eaten raw (in Northeast Thailand) or used to make Om. Kayang has a very unusual flavor.

 

 [to be continued]

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Source :  Supatra.com
 
 

 

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