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Krapao
Kra Prao or holy basil is used in Kaeng Pha, Kaeng Kae and some spicy fried meat dishes to reduce the smell of fish meat. Fresh leaves are sprinkled food before removing from heat.
Advantages:
- Reducing blood sugar
- Release the tension
- Stomach
Kra Prao use in Thai cuisine:
- Khao Phad Kra Prao
Lemon
Lemon juice is used to make a bitter taste in Tom Yam, Som Tum, phlA, salads and spicyMany chili paste and lemon juice for a drink.
Advantages:
- Expectorant
- Carmine
- Antiscorbutic
Lemon Use in Thai cooking:
- Tom Yum Kung
- Tom Kha Kai
- Som Tum
Lemon Grass
Lemon grass is spicy and bitter and used to flavor food and Thai as the main ingredient of any recipe Kaeng Phed, salads and spicy Tom Yam.
Advantages:
- Yeast Anti-bacterial, fungal,
-Diuretic
Lemon Grass in Thai cuisine:
- Tom Yum Kung
- Tom Kha Kai
- Green Curry Kai
- Beef Masaman
- Kai Phad Phed
- Kai Phanaeng
- Ya Nam Pla
Pepper
Pepper is popularly found in every type of chili paste in the soup with coriander root, garlic, and sprinkle in a good smell. And 'normally used in cooking Phed Kaeng, Kaeng Pa and Phad Phed.
Advantages:
- Expectorant
-Diuretic
- Stomach / Colic
- Digestive
Thai food Pepe:
- Green Curry Kai
- Beef Masaman
- Kaeng Liang
- Kai Phad Phed
- Kai Phanaeng
- Khao Phad Kra Prao
Pumpkin
fresh young leaves and flowers are blanched or boiled, add the chili paste. Its flowers are used as ingredients in Kaeng Som and Kaeng Lienga. Also, the pumpkins mature in many dishes, soups and fried is usedCourts. It 'also good to do a lot of recipes sweet pumpkin cooked in syrup and pumpkin in coconut syrup.
Advantage:
- Beta-carotene
Thai Food Pumpkin:
- Kaeng Liang
Shallot
Shallots are used to cut meat and savory spices as main ingredient in chili paste Kaeng Phed Tom Kloong, Kaeng Lienga Tom Yam Lhuys, Yam, and Nam prik Larb and some sweets.
Advantages:
- Stomach
-Catarrh Relief
Shallot use in Thai cuisine:
- Tom Yum Kung
- Green Curry Kai
- Beef Masaman
- Kaeng Liang
- Kai Phad Phed
- Kai Phanaeng
- Phad Thai
- Khao Phad Kra Prao
- Ya Nam Pla
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