SPICES OF THAI CUISINE




BAY LEAVES (BAI GRAWAN): Fresh leaves are used in the preparation of curries.

BASIL: There are three varieties:

1. SWEET BASIL (HORAPA): It is somewhat like the one used in Italian cooking. It is cooked as a vegetable and added to salads.

2. HOLY BASIL (GAPROW): The hot, peppery taste is brought out while cooking. Used in chicken, beef and fish dishes and in stir fried vegetables. Not eaten raw.

3. LEMON-SCENTED BASIL (MANGLUG): Cooked as a vegetable and also added as a flavouring.

CARDAMOM (LOO GRAWAN): Added to sweets as a flavouring.

CHILLIES (PRIK): There are 8-10 varieties of different sizes and colours. The small red ones are very pungent and the light green ones are milder. The large , light green ones are cooked as a vegetables.

CINNAMON (OB CHUEY): Used in meat dishes, curries and desserts.

CLOVES (GAAN PLOO): Only used in making Musaman, the basic curry paste. Fresh leaves are used with betel nuts.

CORIANDER LEAVES (PHAK CHEE): The roots and leaves are ground together to prepare green curry paste. The leaves are used for garnishing.

CUMIN SEEDS (YEERAA): Ground to make curry paste.

FISH SAUCE (NAM PLA): Made from fermented dish, it is used instead of salt in many dishes.

GARLIC (GRATIEM): Almost all the dishes contain garlic in one form or the other, whole crushed or as oil.

GINGER (KHING): Tender, fresh ginger is used in chicken and beef curries, drinks and tom yum the famous Thai soup.

GINGER SIAMESE (GALANGAL): Larger than normal ginger, it is widely used along with lemon grass for a distinctive flavour.

LEMON GRASS (TAKRAL): The lower part of the stalk is used as a flavouring agent in curries and tom yum.

LIME PITTED (KAFFIR): The peel and juice of this dark green, knobby lime is added to many dishes.

LIME LEAVES (MAKRUD): Boiled along with lemon grass to flavour chicken and vegetable curries and soups.

MACE (DOOG JUNN): The orange petals are added to make Musaman the special curry paste.

MINT (SURANAE): Leaves are cooked as a vegetable and added to curry paste.

NUTMEG (LOOG JUNN): The nut is crushed and added to Musaman.

PANDANUS (TOEY): It is a colouring and flavouring agent in sweets. It is cooling to the system.

PEPPER (PINK THAI): Green, black and white varieties are used. The fresh green pepper gives a piquant taste to fish and chicken curries.

SESAME (NGA): Is ground along with peanuts to make a sauce. Banana fritters are coated with this before frying. It is added to make sweet sticky rice.

SHALLOTS (HOM DAENG): These small red onions are ingredients in almost all Thai dishes.

SPRING ONIONS (HOM TOHN): Used as a a garnishing in fried rice and soups and vegetables.

TURMERIC (KHA MIN): Freshly ground tender roots are added to give colour and flavour to curries.


AMERICAN HERB MARINADE

Ingredients:
Olive oil - 1/2 cup
Onion - 1/2 cup (chopped)
Tomato juice - 1 /2 cup
Lemon juice -1/4 cup
Snipped parsley - 1/4 cup
Salt -  1 tsp
Dried marjoram - 1 tsp (crushed)
Dried thyme - 1 tsp (crushed)
Pepper - 1/2 tsp
garlic clove - 1 (minced)

Method:

  • Combine oil, chopped onion, tomato juice, lemon juice, parsley, salt, marjoram, thyme, pepper and garlic.
  • Place lamb, pork, or chicken in a plastic bag set in a deep bowl or a shallow baking dish.
  • Pour marinade mixture over meat.
  • Close bag or cover dish, refrigerate 4 to 6 hours or overnight.
  • Turn the bag or spoon marinade over the meat occasionally to coat evenly.
  • Makes 1 3/4 cups (enough for 3 to 4 pounds meat)

YAM SOM-O (SPICY GRAPEFRUIT SALAD)

Ingredients:
Chicken breast  - 250 gms
Langoustines - 200 gms
Large grapefruit - 1 (segmented)
Fried dried shrimp -  1 tbsp (optional)
Lime juice - 2 tbsp
Fish sauce - 1 tbsp
sugar - 1 tbsp
Fresh or dry coconut - 1 tbsp
Coconut milk - 1/2 cup
Salt

Method:

  • Barbeque or grill the chicken, cool and cube into small pieces.
  • Cook the langoustines in a pan full of salted water for three to five minutes.
  • Remove, cool and slice.
  • Cut open the grapefruit, shred the pulp and set aside.
  • Next, mix the lime juice, fish sauce and sugar thoroughly in a bowl.
  • Add the langoustines, chicken, coconut and coconut milk. Mix again.
  • Finally, add the grapefruit segment and mix all the ingredients well.
  • Pour into a dish and add the fried prawns.
  • for a touch of colour, decorate with chopped mint leaves and red chillies.
  • The dish may also be served in a hallowed-out grapefruit.

CURRY LEAVES CHUTNEY

Ingredients:
Curry leaves - 1 cup
Tamarind - 2 strips
Salt to taste
Garlic pod - 1
Red chillies- 10 or as required
Cumin seeds - 1 tsp
Mustard seeds - 1 tsp
Fenugreek seeds - 1/2 tsp
Jaggery - small piece
Oil - 2-3 tbsp

Method:

  • Heat 2 tsp of oil; add half of garlic, red chillies and cumin seeds. Fry and remove from pan.
  • Add curry leaves to the same pan and fry them.
  • Now grind tamarind, fried ingredients, salt and jaggery to make chutney.
  • Add little water to make smooth chutney.
  • Heat the remaining oil, add fenugreek seeds, mustard and remaining garlic and allow them to crackle.
  • Then add ground chutney and cook in low flame until done.Store in dry jar to keep shelf life up to 10 days. 


కరివేపాకు పచ్చడి 


కావలిసిన వస్తువులు:
కరివేపాకు - 1  కప్ 
చింతపండు - 2 రెబ్బలు 
ఉప్పు 
వెల్లులిపాయ - 1
జీలకర్ర - 1 tsp 
ఆవాలు - 1 tsp 
మెంతులు - 1/2 tsp 
ఎండుమిర్చి  -10
బెల్లం - కొద్దిగా 
నూనె - 2-3 tbsp 

తయారీ:
  • బాణలిలో 2 tsp నూనె వేసి కాగిన  తరువాత ఎండుమిర్చి, జీలకర్ర, సగం వెల్లులి వేసి వేపి పక్కన పెట్టుకోవాలి. అదే బాణలిలో కరివేపాకు వేసి వేయుంచుకోవాలి. 
  • చింతపండు, ఉప్పు,  వేయించిన వస్తువులు, బెల్లం వేసి కొద్దిగా నీళ్లు పోసి మెత్తగా రుబ్బుకోవాలి. 
  • బాణలిలో మిగిలిన నూనె పోసి ఆవాలు, మెంతులు, వెల్లులి వేసి  తరువాత పచ్చడి వేసి సన్నని సెగ మీద ఉడికించుకోవాలి. 
  • చల్లారిన తరువాత పొడి సీసాలో పెట్టుకుంటే 10 రోజులు నిల్వ ఉంటుంది. 

BRAN TEA

Ingredients:
Wheat bran - 2 tsp
Water -  2 cups
Jaggery - 2 tsp
Milk - 1/2 cup

Method:

  • Boil water. Add bran and let it simmer for 10 minutes.
  • Strain and add milk and jaggery to it.
  • Serve hot.
  • This tea helps to tackle cold.

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