Ingredient Highlights

White Turmeric
(khamin khaao ; ขมิ้นขาว)

November 5, 2010 · 0 comments

Post image for White Turmeric <br />(khamin khaao ; ขมิ้นขาว)

White turmeric is the underground stem (rhizome) of the tropical plant Curcuma zedoaria in the ginger family. About 80 species of Curcuma have been identified, including the better-known culinary member of the family, the turmeric, with its deep yellow pigment. Quite rare in the west, white turmeric is used in Thai, Indonesian and Indian cuisines. [...]

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Coriander Root, Garlic, and White Peppercorns Paste
(raak phak chee grathiiam phrik thai ; รากผักชีกระเทียมพริกไทย)

October 24, 2010 · 0 comments

Many recipes call for coriander root, garlic, and white peppercorns paste. While I have seen commercial preparations available, there is really no excuse not to use freshly made paste when needed. Successful cooking has a lot to do with the attention one gives to the flavor base and these three kings of Thai cooking should [...]

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Roasted Chili Paste
(Nam Prik Pao ; น้ำพริกเผา หรือ น้ำพริกผัด)

July 18, 2010 · 11 comments

Fried Chili Paste aka Nam Prik Pao Recipe

Relishes are perhaps one of the most ancient forms of Thai food. Served with rice and some fresh vegetables normally picked from fences around the house. However, Thai simplicity is never blend. nam phrik phao is designed to store well, almost indefinitely, and The Thai touch of ancient wisdom guarantees that besides being nutritionally balanced [...]

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Sand Ginger
(praw haawm ; เปราะหอม)

July 8, 2010 · 2 comments

Sand Ginger (Kaempferia galanga), commonly known as kencur, aromatic ginger, cutcherry or resurrection lily, is known in Thai as praw haawm (เปราะหอม) or waan haawm (ว่านหอม) Sand ginger has a peppery camphory taste. It is one of four plants known as galangal, and is differentiated from the others by the absence of stem and dark [...]

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Fermented Rice Flour Noodles
(เส้นขนมจีน ; sen khanohm jeen)

May 9, 2010 · 3 comments

Fermented Rice Flour Noodles - Khanohm Jeen Noodles

These fresh white noodles are made from rice that was allowed to ferment for three days before it was reduced to starch and than boiled, knead and finally cooked in the form of noodles . While some would think that khanohm jeen is Chinese in origin as the name suggest (jeen means Chinese in Thai), [...]

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Golden Beans or Dehusked Green Beans
(ถั่วทอง – ถั่วเขียวปอกเปลือก ; thuaa thaawng – thuaa khiaao bpaawk bpleuuak)

May 8, 2010 · 0 comments

Mung beans, or green beans as they are known in Thailand, are ovoid in shape, and green in color. They are generally eaten either whole (with or without skins), as bean sprouts, or used in cooking – mostly in Thai desserts. Mung beans are green with the husk and called in Thai thuaa khiaao (ถั่วเขียว), [...]

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Northern Style Fermented Soybeans Cakes
(Tua Nao ; ถั่วเน่า)

April 25, 2010 · 18 comments

Post image for Northern Style Fermented Soybeans Cakes <br />(Tua Nao ; ถั่วเน่า)

Soybeans have been an integral part of Asian cooking since ancient times. The Chinese refined and disseminated the secrets of soybeans fermentation into savory food flavoring agents. From the Natto in Japan to the Indonesian Tempeh, Soybeans are in the roots of Asian cuisine. In the northern parts of Thailand, the home of the gentle [...]

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