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Guide to Thai vegetables [2]

gailan

gailan


Chinese Brocolli (Kana in Thai or Gai-lan in Chinese) is more flavorful than regular brocolli and is steamed or stir-fried in dishes such as Rad Na.

 

yuchoy

yuchoy

 Yu Choy (Pak Got Dok), is similar to Napa but has a stronger flavor and is eaten raw, steamed or in stir-fries.
 

babybokchoy

babybokchoy

Baby Bok Choy (Pak Got Shanghai) is steamed and eaten with Nam Prik or used in stir-fries or soups.

katin

katin

 

Katin is eaten raw with Nam Prik and tastes somewhat like Cha-om. It comes in bunches of strings about 4-6 inches in length

peatips

peatips

Pea Tips (Yat Tua Lan Tao) are cooked in stir-fries and eaten raw with Nam Prik.

wing bean

wing bean

Wing Bean (Tua Poo) is very crunchy and tastes somewhat similar to long beans. It’s eaten raw and is also used in Tod Mun fish cakes.

 

chinese celery

chinese celery

Chinese Celery (Kun Chai) is used in many dishes and is similar to celery, but has a stronger flavor.

chives

chives

Asian Chives (Gooey Chai) are used in Pad Thai and stir-fries and are eaten raw.

chiveflowers

chive flowers

Chive Flowers (Dok Gui Chai) are the flowering tips of chives and are used in stir-fries.


bittermelon

bitter melon

  Bitter Melon  (Marah in Thai) is a very bitter vegetable used in stir-fries and soups.

linfah linfah

Lin Fah  (Dragon Tongue) is usually steamed and eaten with Nam Prik. It’s available frozen at some Asian markets.

okra okra

Okra (Makuea Sawanh) is steamed and eaten as a vegetable or used in stir-fries.

sadao

sadao

Sadao flowers and leaves are very bitter and are eaten with Nam Prik or Laab (Isaan Meat Salad).

samek

samek

 Samek leaves are very sour and are eaten with Laab or Nam Prik.

 
  

tiato

tiato


  Tia To leaves are citrusy-tasting and are eaten with Laab.

buaphom

buaphom

 Smooth Loofa Gourd (Buap Homm) is one of two varieties of loofa gourd and is used in soups and stir-fries. It’s sometimes called Mawp in Asian markets.

fuzzygourd

fuzzygourd

Fuzzy Squash(Fak Kiow) is used in soups and stir-fries. Sometimes called Moqua in Asian markets, the hairs must be removed before cooking.

opo

opo

Opo Squash (Nam Tao) is also called bottle gourd or calabash. Opo is used in soups and stir-fries and is also steamed and eaten with Nam Prik.

bananablossom

bananablossom

Banana Flower (Hua Plee) is eaten with Kanom Jeen Namya and Pad Thai. Only the tender inside part is eaten.

banana leaf

banana leaf

 Banana leaves (Bai Tong) are used to wrap up food prior to steaming. They impart a very subtle, grassy flavor to the food.

bai toey

bai toey

  Pandan Leaves (Bai toey) are used for wrapping up food prior to steaming. The flavor they impart is similar to roasted young coconut juice.

daikon

daikon

 Daikon Radish (Hua Pak Got Kao) is used in soups and stir-fries. Daikon is also used in a deep-fried tempura-like appetizer.

bambootip

bambootip

Bamboo Shoots (Naw Mai) are used in some Thai curries and a special Isaan curry called Gang Naw Mai.

 waterchestnut  waterchestnut

Water Chestnuts (Haew) are very crunchy and  delicious. They’re used in many different dishes. 

boniato

boniato

 Boniato (Mun Tet) is primarily used in making Thai desserts. Boniato, as well as taro, is available at many Asian markets.

taro

taro

 Taro Root(Pueak) is primarily used in making Thai desserts. Taro also comes in a purple variety.

yuccaroot

yuccaroot

 Yucca Root (Mun Sum Pa Lunk) is primarily used in making Thai desserts. Yucca is also called tapioca or cassava.

garlic

garlic

Garlic  (Kratiem) is used in virtually all Thai dishes.

green onion

green onion

Green Onion  (Homm Sot) is used in many Thai salads, stir-fries and Pad Thai.

cilantro

cilantro

Cilantro(Pak Chee) comes from the coriander seed and is used in many different Thai dishes.

dill

dill

Dill (pak chee lao) is used a lot in Northeast Thai cooking, in dishes such as Om (Beef Curry) and Ab Hoy Shell (Steamed Seafood). It’s also eaten raw and is usually much cheaper at Asian markets than at supermarkets.

yanang

yanang

Yanang  leaves are used in Gang Naw Mai and other dishes from Northeast Thailand featuring bamboo shoots.

edamame

edamame

Edamame  are edible young soybean seeds and are steamed and eaten as a snack. They’re available frozen and can sometimes be purchased fresh at farmers markets.   

lotusroot

lotusroot

 

Lotus Root (Hua Bua) is the root of the water lotus plant and is most often used to make desserts or drinks.

bai_mayom

bai_mayom

Mayom Leaves (bai mayom) are leaves of the Otaheite Gooseberry. They’re eaten with Laab or Nam Prik.

pakvan

pakvan

Pak Van is eaten with Laab or Nam Prik and grows like a ground cover in Thailand near rice paddies.

[to be continued]

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Source :  Supatra.com

 

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