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Typical Thai Ingredients

Typical Thai Ingredients. By: Eva Bunker. By: Eva Bunker. Herbs and Spices. By: Eva Bunker. Bai Makrut (Kaffir lime leaves ):. W idely used in Thai soups and curries. They are either cooked whole, together with the dish, and/or finely shredded before added. By: Eva Bunker.

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Typical Thai Ingredients

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  1. Typical Thai Ingredients By: Eva Bunker

  2. By: Eva Bunker Herbs and Spices

  3. By: Eva Bunker Bai Makrut(Kaffir lime leaves): • Widely used in Thai soups and curries. They are either cooked whole, together with the dish, and/or finely shredded before added.

  4. By: Eva Bunker Kha min (Turmeric): • This is a yellow coloured root that is often used in dishes of Muslim/Southern Thai origin and in Northern Thailand for Northern style curries.

  5. By: Eva Bunker Krachai (Fingerroot): • This particular root has a highly medicinal flavour and is often used in fish dishes and curries.

  6. By: Eva Bunker Phrikkhi nu (Bird’s eye chilli): • Phrikkhi nu is a small chilli that is one of the spiciest chillies. It is used commonly in Thai cooking.

  7. By: Eva Bunker Dried Herbs and Spices

  8. By: Eva Bunker Dipli (Long pepper): • This dried spice is used in many northern Thai dishes for its heat and flavour. Its most famously used in the Thai lap.

  9. By: Eva Bunker Opcheoi (Cassia cinnamon): • In Thailand, this cinnamon is commonly used in meat dishes.

  10. By: Eva Bunker Thiankhaoplueak (Fennel seeds): • It is commonly used in Northern Thai dishes.

  11. By: Eva Bunker Pastes, sauces and condiments:

  12. By: Eva Bunker Kapi (Thai shrimp paste): • This paste is made by fermenting ground shrimp and salt, causing it to have a pungent aroma. It is often used in red curry paste.

  13. By: Eva Bunker Khrueangkaeng (Thai curry paste): • It is often a mixture of ground dried chillies, various spices and herbs and other ingredients such as shrimp paste.

  14. By: Eva Bunker Nam pla (Fish sauce): • This fish sauce is very aromatic and has a very strong tasting of fish. Fish sauce is a staple ingredient in Thai cuisine, and it impacts a unique character for Thai food.

  15. By: Eva Bunker Vegetables:

  16. By: Eva Bunker Bai po (Corchorusolitorius): • These leaves are eaten blanched as a dish with plain rice congee.

  17. By: Eva Bunker Chaphlu (Piper sarmentosum): • This particular leaf is used raw as wrapper for the Thai dish Miangkham, but it also has other uses.

  18. By: Eva Bunker Khilek (Senna siamea): • This vegetable has to be boiled in water (and the water to be discarded after use) before only the leaves, tender pods and seeds are edible.

  19. By: Eva Bunker Roots:

  20. By: Eva Bunker Man kaeo (Jicama): • This tuberous root is mostly eaten raw with sugar.

  21. By: Eva Bunker Pheuak (Taro): • This root is usually cut and boiled in pieces, to be added to a dessert of some kind. It is also popular to eat slices of deep fried taro as a snack.

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