Thai Herbs
Many herbs and spices used in Thai cuisine have beneficial
medicinal properties. Here below are some examples.
Momordica
charantia
(Mara)
(Boub)
Parsley
(Pug- chee)
Morinda
(Yoh)
Shallot
(Ton- Hom )
Garlic
(Kra-thiam)
Galingale
(Kra- chai)
(Ka-phrao)
Hoary Basil
(Maeng-lak)
Marsh Mint
(Sa-ra-nae)
Pepper
(Phrik-Thai)
Chilli
(Phrik)
Galanga
(Kha)
Ginger
(Khing)
Turmeric
(Kha-min)
Sangkhaya Fakthong
(Custard Pumpkin)
Cut a slice off the top of the pumpkin, remove the seeds and most
of the soft pulp. In a mixing bowl, light whisk the eggs, add the
sugar, salt and coconut cream and stir until well blended. Pour
the mixture into the pumpkin and cook in a steamer (for
approximately 20 minutes) until the custard is set. Make 4
serving.
1
small pumpkin
5
chicken eggs
1/3 cup
palm sugar
1
pinch of salt
1 cup
coconut cream
Bua Loi Phuak
(Taro Balls in Coconut Cream)
Put the glutinous-rice and flour and the corn flour in a bowl. Add
the mashed taro and knead to a soft dough. Add the mashed taro and
knead well. Roll into tiny balls and set aside. Dissolve the palm
sugar and salt in the coconut milk over a low heat, stirring
constantly. Bring to the boil and add the taro balls. When they
are cooked, remove from the heat. Serve hot. Make 4-6 servings.
1 cup
cooked taro, masked
2 cups
glutinous-rice flour
1 cup
corn flour
4 cups
coconut milk
1 cup
palm sugar
1/8 teaspoon
salt
6-8 teaspoon
water
Kluai Buat Chi
(Banana Cooked in Coconut Milk)
Slice the bananas lengthways, then in haft. Pour the coconut milk
into a pan, add the sugar and salt. Bring to the boil, add the
bananas, bring back to the boil for minutes and then remove from
heat. Serve hot or cold, Make servings.
