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Garlic
Garlic is a very important component used in Thai food and are in any preceding recipe fried vegetables and meat. It 'not be in the soup and chili paste and avoid very spicy salad. This includes garlic, garlic plants and sprinkle with minced garlic to food.
Advantages:
- Lower blood pressure
- Preventing Heart Disease
- Anti-bacteria, fungi, yeasts, viruses
With garlic in Thaifood>:
- Green Curry Kai
- Beef Masaman
- Kai Phad Phed
- Kai Phanaeng
- Som Tum
- Phad Thai
- Khao Phad Kra Prao
- Nam Ya Pla
Ginger
Thais use ginger to reduce the smell of food in many fish. Tom Som, steamed fish with lemon or fried meat and ingredients, and Miang (gently) as Miang Kum, Miang Pla Tou Miang Som has not been mixed with the marinade, mussels, Tai Pla saeng Wha, etc.chopped ginger is tasty to cook meat and only Yam Pla Tu, Khing Yam Yam Yam Pla Kra-Pong and heel Hoy. pickled ginger is a good addition to many types of cooked rice and pasta. ginger juice and ginger, cooked in syrup and blended with mung beans or sweet potatoes are delicious desserts.
Advantages:
- Antihistamines
- Anti-bacterial, fungal, yeast, viruses
Ginger Thai Food:
- Beef Masaman
Tamarind
all Thais Part eat tamarind, fresh leaves, flowers and pods as vegetables and seasoning agent. The contents of the pods mature offers sour taste. People in the central part of Thailand use the young pods as part of tamarind paste. The fresh leaves are used in soups; Tom Klong Pla Kroab and pork and pumpkin in coconut soup.
Advantages:
- Cooling
- Laxatives
- Antihistamines
Use Tamarind in Thai cuisine:
- Beef Masaman
- Phad> Thai
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