Thai Dishes, North East

The North East Phaak Tiew (Leaves of Tiew of the Cratoxylum family) is the Queen of the North-eastern vegetables. Young tops, leaves and blossoms are taken with Laab (a kind of dish of which the most important ingredients are minced meat or fish mixed with chillies and lime juice as well as roasted rice and mint leaves), Goi (a kind of dish like Yam but mostly with raw meat as main ingredient), Naam Prig, soup, and Khanom Chin Naam Ya (Steamed Rice Noodles with Curried Fish Sauce). Soup with Phaak Tiew has sour flavor. 1. Soup Dog Phaak Tiew (Soup with Phaak Tiew Blossoms) Medicinal value: Soup with Phaak Tiew Blossoms is a laxative, and also medicine to get rid …

Herbal Beverages – Farang – Matoom

Farang (Guava) Scientific Name: PIsidium guajava Linn. Family: MYRTACEAE Other Names:Sida (Nakornprathom) Maguoiga Mamuun (The Northern Part) Maguoi (Chiangmai (Majeen (Tak) Yaring (Lawaa – Chiangmai ) Magaa (Mae Hongsom) Yaa moo, Yamu (The Southern Part )Joompo (Surattanee) Chompuu (Pattanee) Yamubutae – panya (Malay – Naratiwas) Pakgia (Taejiew Chinese) Botanical features: Trunk A small- sized perennial tree with its smooth bark scattered with light brown spots. Young branches are in square forms. Leaves The leaves of the guava tree are in single forms, thick and crude. The leave’s underneath part has streaks with soft yellowish hair. Blossoms A cluster with 1-3 white blossoms or a single. Flower. The sepals are quite hard. Fruit The guava fruits are big and round or …