Cilantro
Posted on 01. Fri, 2010 by grace in Ingredients, Thai, Vietnamese
The leaves and stems of coriander plant are called cilantro. Cilantro is most often used raw as a garnish and has a strong fragrance and a refreshing taste. It is an indispensable herb in Thailand (for green curry paste), Vietnam, India and parts of China. Since cilantro is considered an aid to the digestive system, it is used both for flavor and to moderate the effects of other spices and peppers on the stomach. Cilantro can be stored up to a week if rinsed and left moist in a plastic bag.
Green Papaya Salad (Som Tam Marakor)
Posted on 01. Fri, 2010 by grace in Fast Asian Recipe, Healthy Asian, Salad, Thai
Kaffir Lime Leaves
Posted on 01. Sun, 2010 by grace in Ingredients, Thai
Kaffir Lime Leaf is an essential aromatic herb for Thai cooking. Leaves grow in thorny pairs on the kaffir lime tree, which also bears a wrinkled dark green fruit. To prepare slice stacked leaves crosswise very finely and add to meat salads, curry pastes and fish cakes or simply crush when adding to soups and curries. Fresh kaffir lime leaves, properly stored in a plastic bag, stay fresh in the vegetable bin for about one week. Freeze for up to one year, with no need to defrost before using or dry if desired. Because this fresh spice is rarely available in local retail stores or markets, stocking up and freezing it is a good idea. Kaffir lime leaf is an [...]
Kaffir Lime
Posted on 01. Sat, 2010 by grace in Ingredients, Thai
Kaffir lime has a thick rind, and looks like lime with big wrinkles, and is thus commonly known as the “porcupine orange”. It is extensively used in Thai cooking, and is now getting more popular with a variety of other cuisines; its leaves and rind have a very distinct citrus smell and are used for tangy soups, salads and curries of Thailand. Thai people believe rinsing hair with the juice of kaffir lime prevents hair from falling out. You can freeze fresh kaffir limes and its leaves in freezer bags for an indefinite time period – you can grate a little rind off the frozen lime and replace it back in freezer.
Thai Basil
Posted on 01. Thu, 2010 by grace in Ingredients, Thai
Although widely used by Vietnamese and Laotians, this sweet basil is present in almost all kinds of Thai dishes and has been identified as Thai basil in the United States. It has lush, deep green leaves, purplish flower buds and stems, and is added to green and red curries and spicy stir-fried dishes. Both leaves and edible flowers are sweetly perfumed with a mix of a distinctly basil scent and that of anise. Thai basil has powerful antioxidants that help fight inflammation and protect the body from damage by toxins.
Ragout of Chicken, Red Thai Curry Sauce with Thai Basil, Kaffir Lime leaf, Galangal and Lemongrass
Posted on 12. Thu, 2009 by grace in GF-Adaptable, Poultry, SE Asian, Thai
Grilled Skirt Steak with Thai Chili Dipping Sauce (Neur Yam Nam Tok)
Posted on 12. Wed, 2009 by grace in Fast Asian Recipe, GF-Adaptable, Meat, Thai
Grilled Beef Salad
Posted on 12. Mon, 2009 by grace in Fast Asian Recipe, GF-Adaptable, Healthy Asian, Meat, Salad, SE Asian, Thai
This is a great way to use any leftover steak. But if you don’t have any, start from scratch. Forget your ideas of bland diet food – this low-fat salad is full of zest, spice, lime and mint.
Aisha Noodles
Posted on 10. Thu, 2009 by admin in GF-Adaptable, Rice/Noodles, Thai
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