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Thai Food Ingredient


Main Ingredients Used In Cooking Thai Food


What Are The Popular Ingredients In Thai Food?
Most visitors to Thailand are impressed by the delicious flavours and tastes of Thai food. The ingredients for Thai food are carefully selected and mixed together in varying proportions to create many disctinctly different appetising flavours. Many of these visitors would miss the taste of Thai food and try to make some of their favourite Thai food dishes in their own country. This is when a source for complete information of Thai food ingredients proves to be very useful. We would like to build this section as a comprehensive source of information for popular Thai food ingredients. We will be adding new items all the while, so if you need any information on the ingredients used to cook Thai food, keep a tab on this web page.

bean noodles or glass noodles are an important Thai food ingredient Bean Noodles: Noodles are an important ingredient in many Thai foods. Like all other Thai food ingredients, there are different types of noodles and moong bean noodles are one of these. It is interesting to note that even the same ingredient when used in different Thai food dishes is cooked differently. Bean noodles or mung bean noodles are referred to by many other names such as transparent noodles, glass noodles or thread noodles. In certain dishes, the glass noodles are just plunged into hot water and quickly taken out. In other dishes like the Thai spring roll, the bean noodles are first cut into small pieces of around 2.5cm and then cooked in boiling water. It is important that you understand the characteristics and properties of all ingredients used in cooking Thai food. This will ensure that you purchase the right ingredient when you visit the grocery store. click for more

Food Thai, Ingredients Brown Rice Brown Rice: Rice is an important ingredient in Thai food but, what is very interesting is Thai brown rice which is infact unpolished rice. Brown rice is believed to have a high nutritional value and the most important health benefit of brown rice comes from it's high fibre content. Rice is normally polished and this is what makes rice seeds white in color. The brown layer on the rice (bran) has good nutritional value but is removed in the polishing process. Medical research has now confirmed many health benefits that can be achieved by eating brown rice and this has resulted in a steady increase in the consumption of unpolished rice. Brown rice is cooked the same way as white rice is cooked, the only difference is the soaking process. When cooking brown rice it is necessary to first soak the rice in water for 25 to 30 minutes. This helps to soften the bran layer that clings to the rice seed. We have prepared a complete report on brown rice with useful suggestions and tips. click for more

thai food ingredient, red curry paste Thai Thai Curry Paste: The curry paste is an important ingredient in many Thai food dishes. We present the recipe for the very popular Thai red curry paste, the clear instructions and detailed steps make this an easy Thai recipe to try. You could buy a readymade Thai red curry paste mix, but making it yourself adds to the excitement and also gives you better control over the final flavour and taste of your Thai curry paste. The red curry paste is added to many Thai dishes and gives the food a hot and spicey flavour. If this is your first attempt at cooking Thai food, moderate the quantity of the Thai curry paste when cooking. The ingredients for the curry paste are easy to find, but make sure that you carefully read the recipe before starting to make this curry paste. You can store the red curry paste and use it in small portions as needed. If sealed in a tightly closed glass jar, your Thai curry paste can be refrigerated and used for around 2-3 months. click for more

important thai food ingredients, coconut milk Coconut Milk: When talking about ingredients in Thai food, we could never miss coconut milk. This is one of the main ingredients used in Thai cooking. Dishes ranging from sweet Thai desserts to spicey and hot servings use coconut milk as a main ingredient. If you are shopping for Thai food ingredients in Thailand, you will not have much problem in finding a pack of ready made coconut milk. Asian stores in the U.S and Europe sometimes stock coconut milk in a ready to use form. It might not always be possible to get readymade coconut milk, and this is the reason for including this article. We provide detailed recipes for making coconut milk and also explain the difference between coconut milk and coconut cream. Since coconut milk is the main ingredient in many Thai food dishes, you really cannot avoid using it. Excluding coconut milk in such cases would change the overall flavour and consistency of your Thai food cooking. We have provided three recipes to choose from so do read this section. click for more

Lemon grass, what is lemon grass, how to use lemon grass Lemon Grass: One of the famous Thai food ingredients is lemon grass or 'takraai'. Thai cooking uses lemon grass in soups, stews and stir fried dishes. The ingredient that gives the intense lemon aroma and flavour to many Thai dishes is lemon grass. Taste lemon grass and you will be impressed with it's lemon flavour, a hint of ginger will also be noticed. Lemon grass as an ingredient in Thai food is used in two ways. Thai lemon grass and lemon grass mean the same thing. Traditionally, lemon grass was used in South East Asian nations like, Vietnam, Thailand, China and Malaysia. The irresistable aroma of fresh lemon grass, has impressed cooks and food lovers all over the globe. Substitutes for fresh lemon grass could be dried lemon grass, powdered lemon grass and lemon grass paste. We have prepared a complete report on lemon grass. You will understand the meaning of lemon grass and also get valuable tips on using this popular Thai food ingredient in your cooking. Read our comprehensive report on lemon grass by clicking here. click for more

Important Thai food ingredients galangal Galangal: This is a very common ingredient in Thai food, yet people often mistake it for the more common ginger. Galangal has a much lighter color as compared to ginger, it sometimes has pinkish portions. There are two types of galangal and these are called khaa and krachaai in Thailand. Fresh galangal tastes the best, you can however use dried or powdered galangal if fresh galangal is not available. As a common Thai food ingredient, galangal and ginger are processed in a similar way. However, the taste and flavour of ginger and galangal are distinctly different. Galangal is much harder than ginger and is therefore sliced into pieces before it is crushed. Delicious Thai curry pastes use galangal as one of the main ingredients. The origins of galangal can be traced to Indonesia and China, it can however be found in almost every nation today. Many grocery stores stock galangal powder, this is common even in Thailand where fresh galangal is easily available. It is the convenience factor that draws people to use galangal powder. click for more

Eggplant or aubergine Eggplant: This is a popular ingredient in many Thai food dishes. Also known as aubergine, eggplants can range in size from a tiny peanut size to, large sizes that can be upto 10 inches long. The Thai green chicken curry recipe uses two types of eggplants for ingredients, one type is shown here in the adjacent image and is around 1.5 to 2 inches in diameter. The second type of eggplant used is just the size of a pea. There are different types of eggplants, the color range could be from green to white and dark purple to almost black. Thailand is the only country which we have come across where, people eat raw eggplants. Besides being used as an ingredient in Thai food, the Thais also eat eggplants raw with spicy dips (sauces) or even with a dry mixture of salt and chilli powder. Though generally regarded as a vegetable when used as an ingredient in many recipes, the eggplant is biologically classified as a fruit and not a vegetable. Most Thai food recipes advise to retain the skin of the eggplant during the cooking process. click for more
cooking spicy thai chili oil nam phrik paow Chilli Oil called naam phrik Phao in Thai, Spicy chili oil is a Thai food ingredient. As the recipe for the Thai chili oil will show, the ingredient would rightly be called chilli and oil. Nam phrik Phow is a popular ingredient in Thai food and many dishes list it as a requirement. The best thing about cooking the spicy chilly oil is that, you can keep it in the refrigerator for around 2 months. For those of you who love to cook Thai food, the convenience factor of having this ingredient ready in the refrigerator is very helpful. So the spicy chili oil is not a Thai food dish on it's own, however it is absolutely essential in giving the right flavor to many Thai food dishes. As you get into the actual cooking of the Thai chili oil recipe, you will notice that there are two ingredients in the entire list that is non vegetarian and that is the shrimp and fish sauce. If you are a seasoned cool, a little experimentation will allow you to replace these two ingredients with vegetarian substitutes - this ofcourse is presuming that you want to go veg. The naam phrik pao will get a deep red color, this is due to the Mexican Chili peppers added to the recipe click for more.  
 thai food ingredients nappa or chinese cabbage

Napa Cabbage is a popular ingredient in Thai food dishes, this soft and light flavored vegetable in eaten raw or cooked. As an ingredient in Thai vegetable based salads, napa cabbage which is also called Chinese cabbage is generally eaten raw. While this type of cabbage is formed of layers of leaves like the conventional cabbage, the leaves in Chinese cabbage are a bit more loosely packed. The fresh green color of napa cabbage can change after a few days but, this should not prevent you from using it in your cooking. Despite it's delicate and gentle appearance it can be stored for around 8 to 10 days under refrigeration. That Thai name for napa or Chinese cabbage is phak-khat-khao and some people also refer to it as Chinese leaves. A slight flavor of the more common type of cabbage can be felt if eaten raw but, this flavor is generally not present once you cook the phak-khat-khao. If you plan to slice or cut your napa cabbage before cooking it, nutrition experts suggest that you first wash the cabbage before cutting it. This is believed to retain much of the nutrition in the cabbage. click for more.

pandan leaves, thai food ingredients for flavor

Pandan Leaves form an essential part of many Thai dishes. Known as bai teoy hom in the Thai language, pandan leaves are one of the popular flavoring ingredients in Thai food. Fresh pandan leaves deliver the best flavor but might not always be available. You could use bai teoy hom extract which is likely to be available in Southeast Asian grocery stores, instead of the leaves. Some Thai food dishes are actually cooked, steamed or even baked when wrapped in bai teoy hom leaves. Once the dish is cooked, you peel off the pandan leaves and enjoy their flavor which, would now have been absorbed by the food inside. Pandan leaves can also be made into a refreshing cold drink, you could do this by adding a few hebs to the drink. If you have bought a bunch of pandyan leaves and do not plan to use them all right away, our report explains how to draw the extract from the leaves and freeze it in the form of covient cubes. If you are keen to get a quick taste of the bai toey flavor, cut a few pieces of pandan leaves and drop them into the pot in which you plan to cook rice. Once the rice is cooked enjoy the delicate aroma of the leaves, don't forget to pick out the boiled leaves and discard them. click for more.


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