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 …

Spices Thai Food Galangal, Nutmeg Tree And Krachai

Galangal is one of the members of the ginger family. It is the rhizome of a plant Alpinia galangal(L.)Willd. The plant is about 1-2 metres high and has long arrow leaves and small white, red-streaked flowers. The rhizomes arc knobbly and ginger-like which are deep orange-brown in colour, aromatic, pungent and bitter. Dried rhzome pieces are tougher and woodier than dried ginger. It is used in soups and stews, but remove before serving as they are unpleasant and woody to chew on. Its piquant taste is akin to cardamon and ginger. Galangals are used fresh in curries and stews. It is an essential component of Thai curry pastes and other Thai cooking. The rhizomes and its essential oil are used …