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Guide to Thai vegetables [3]

chayote

chayote


 
Chayote (Mala Waan) tastes like fuzzy gourd and is used in Red Curry with Chicken, Clear Hot Soup with Fish and other stir-fried dishes.
 
 
 
 
 
 
sugarcane

sugarcane


 
Sugar Cane stick (Oye) Thai people eat sugar cane as a candy and it’s added to soup broth for sweet flavoring. Sugar cane is also used as a skewer for grilling.
 
 
 
 
 
sherlihon

sherlihon


 
 
Sher-lihon (Pak Gat kaan Kluay and Hmong Gai Choy in English) tastes similar to Bok Choy and is steamed, stir-fried and pickled.
 
 
 
 
 
bmelonleaf

bmelonleaf


 
 
Bitter melon Leaves (Yod Mala) have a bitter taste and are very good in the Issan dish Beef Om. They’re also steamed and eaten with dipping sauce. Bitter melon leaves are often available at farmers markets.
 
 
 
dokkare

dok kare

 
Dok Kare  is an edible flower of the Kare tree. They’re white and light green in color. Dok Kare is often steamed and eaten with fish dipping sauce. It’s also good for Hot and Sour Soup with Mud fish (Gang Som Dok Kare Pla Chon).
 
 
ediblefern

ediblefern

 
Edible Fern (Pak kood) In the Northern region of Thailand this fern is well known as pak kood and is used in Bamboo Soup (Gang Naw Mai), Om and is cooked in a salad called Soob Pak Kood. It’s also steamed and eaten with fish dipping sauce.
 
 
keelek

keelek

 
 
 
Kee Lek  leaves have a strong bitter taste and have to be boiled in hot water and drained several times before they’re used to make Curry with Beef Tendon (Gang Kee Lek Sai En Voaw). It is a most unique curry! 
 
 
pakkadon

pakkadon

Pak Kadon  is a wild vegetable that grows in rice fields. It has a unique taste that’s similar to hairy bean (tua hair). Kadon is usually eaten raw with meat salad (Laab) and the leaves are similar to bai ma muang himapaan (cashew nut leaves)
 
 
 
 

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Source :  Supatra.com

 

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