Category Archives: Thai Ingredient

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The Essentials of Thai Cuisine

Thai Jasmine rice ( Thai Hom Mali Rice)   Renowned all over the world for its unique flavor and aromatic fragrance, Thai jasmine rice is the perfect complement to a wide variety of different cuisines. Indigenous to the northeast region of Thailand, Thai Hom Mali Rice has been a main food staple for many countries throughout Southeast Asia. Thai Jasmine Rice Cooks quickly and easily, is soft in texture and naturally produces a sweet aromatic fragrance. For over 20 years, Wang Derm has provided consumers with the highest quality of pure Jasmine Rice…

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Burning chilli sparks terror fear

Burning chilli sparks terror fear

Firefighters wearing protective breathing apparatus were called to D’Arblay Street, Soho, after reports of noxious smoke filling the air. Police closed off three roads and evacuated homes following the alert. Specialist crews broke down the door to the Thai Cottage restaurant at 1900 BST on Monday where they discovered the source – a 9lb pot of chillies.   Nam Prik Pao recipe Heat garlic and shallots in oil and remove to a bowl Place red chillies in the pan with some oil and fry until…

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Cucumber

The cucumber (Cucumis sativus) is a widely cultivated plant in the gourd  family Cucurbitaceae, which includes squash, and in the same genus as the muskmelon. Botany The cucumber is a creeping vine that roots in the ground and grows up trellises or other supporting frames, wrapping around ribbing with thin, spiraling tendrils. The plant has large leaves that form a canopy over the fruit. The fruit is roughly cylindrical, elongated, with tapered ends, and may be as large as 60 cm long and 10 cm…

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Red Cabbage

Red Cabbage

Red Cabbage The red cabbage (Brassica oleracea var. capitata  f. rubra) is a sort of cabbage, also known as Red Kraut or Blue Kraut after preparation. Its leaves are coloured dark red/purple. However, the plant changes its colour according to the pH value of the soil, due to a pigment called anthocyanin(flavin). On acidic soils, the leaves grow more reddish while an alkaline soil will produce rather greenish-yellow coloured cabbages. This explains the fact that the very same plant is known by different colours in…

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Massamun Curry Paste (Nam Prik Massamun)

Massamun Curry Paste (Nam Prik Massamun)

IngredIents : 3 large dried red spur chilies, seeded and soaked 5  roasted shallots, sliced 2 bulbs roasted garlic 1 teaspoon finely sliced galangal 1 teaspoon lemon grass, sliced 1 teaspoon ground roasted coriander seeds 1 teaspoon ground roasted cumin 2 ground roasted cloves 1 teaspoon white pepper 1 teaspoon salt 1 teaspoon shrimp paste Preparations 1. Pound dried chilies and salt together well. Add galangal, lemon grass and pound until mixed well. 2. Add roasted garlic, roasted shallots, coriander seeds, cumin, pepper, cloves and…

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Green Curry Paste (Nam Prik Ghang Khaew Hwan)

Green Curry Paste (Nam Prik Ghang Khaew Hwan)

IngredIents : 15 large green hot chilies 3 shallots, sliced 9 cloves garlic 1 teaspoon finely sliced galangal 1/2 teaspoon finely sliced kaffir lime rind 1 teaspoon chopped coriander root 5 peppercorns 1 teaspoon roasted coriander seeds 1 teaspoon roasted cumin 1 teaspoon salt 1 teaspoon shrimp paste Preparations 1. Combine coriander seeds, cumin and peppercorn in a mortar, pound well. Transfer to a bowl and put aside 2. Pound hot chilies and salt together well. Add the remaining ingredients except shrimp paste, pound until…

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Thai Basil (Horapa)

Thai Basil (Horapa)

Thai basil or ‘hora-pa’ is different than the sweet basil or Italian basil in supermarket. It has smaller leaves with purple stems. It can be found in oriental grocery stores. If you can get some seeds, it is very easy to grow. Choose a sunny spot, you will have you Thai basil all summer along. Pick often to encourage growth. I often get hora-pa mixed with gra-pow. My mom taught me how to remember which is which by noticing the hair on the leaves and…

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scallion

scallion

A scallion, (also known as a spring onion, salad onion or green onion in many countries) is an edible plant the genus Allium. The upper green portion is hollow. It lacks a fully developed root bulb. They are milder than most onions. They may be cooked or used raw, as a part of salads or Asian  recipes. Diced scallions are used in soup, noodle and seafood dishes. Eastern sauces commonly remove the bottom quarter-inch before use. The species most commonly associated with the name is…

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