Like Thai garlic, shallots are smaller in Thailand than their American counterparts, so if using a recipe written in Thailand, use half as much. Shop for fried shallots in our grocery. Tumeric or Cumin (cu-min): Tumeric root is used for brilliant yellow color and subtle flavor in Thai ...
Cha-om are the young leaves of theAcacia Pennata, a small member in the Acacia family, mainly known in Thailand, Burma, Laos and Indonesia. At first glance you might think it’s some sort of dill, but when looking closer you see the leaves look a bit like feathers or fern (photo)....
Fingerroot, known scientifically as Boesenbergia rotunda, is a type of rhizome that is native to China and Southeast Asia. It belongs to the ginger family and is widely used in the culinary traditions of countries like Thailand, Indonesia, and Malaysia. The rhizome resembles fingers growing out ...
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Each unique paste has a different name and different applications, including ham ha in Cantonese (Southern China/Hong Kong), belacan (Malaysia), terasi (Indonesia), kapi (Thailand), mắm tôm (Vietnam), bagoong (Phillippines), and probably more that we haven’t heard of! These shrimp...
Sold in a block, the pulpy sweet-sour fruit of the tamarind tree can be used in savoury dishes and desserts. Ryan uses the Cock brand from Thailand. "It has a great unadulterated sour, fruity flavour without the saltiness or muddiness you get from processed tamarind paste in a jar." To...
Much of the literature agrees that macroalgae can be divided into 3 large groups: The Chlorophytas, commonly known as green algae, the Rhodophytas or red algae, both included in the Plantae kingdom; and the Ochrophytas, mostly classified in the Phaeophyceae class. These ...
Sold in a block, the pulpy sweet-sour fruit of the tamarind tree can be used in savoury dishes and desserts. Ryan uses the Cock brand from Thailand. "It has a great unadulterated sour, fruity flavour without the saltiness or muddiness you get from processed tamarind paste in a jar." To...
While soy sauce is very commonly used as a table condiment by both Asians and Westerners, you might be surprised to learn there are differences in taste, saltiness and color among soy sauce brands and soy sauces from different countries including Thailand, Japan, and China. Like anything else,...
GALANGAL (laos): A member of the ginger family with a very tough but elusively scented rhizome which must be peeled before use. The best substitute is water-packed slices of galangal sold in jars, generally exported from Thailand. Otherwise, use slices of dried laos (soaked in boiling water...