Koh Samui hotels and travel guide, Thailand. Hotel reservation for Koh Samui, Koh Phangan and Koh Tao

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Thai Cuisine
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thai food

:: Introduction  :: Eating and Ordering Thai Food  :: What Compromises a Thai Meal  :: Preparing Thai Food :: Regional Thai Cuisine  

:: Thai Recipes  :: Thai Desserts  :: Fruits   :: Herbs   :: Vegetables  :: Rice  :: Chili  :: Using Chopsticks



Common Thai / Asian

thai food
Chinese White Cabbage (Bok Choy)   Napa Cabbage (Pak Khad Kow)
thai vegetable Chinese White Cabbage also known as Chinese chard and Chinese white cabbage, has fleshy white stems and leaf ribs and green flat leaves. It has a slightly mustardy taste. Separate the leaves, wash well and drain. The white stems can be sliced thinly and eaten raw. A smaller type is called baby bok choy or Shanghai bok choy.   thai vegetable Napa Cabbage also known as celery cabbage and Chinese cabbage, has a long shape and closely packed broad, pale green leaves with wide white stems. It has a delicate mustard-like flavor. This vegetable always used in Thai stir-fried vegetable, and Kim Chi.
Chinese Flowering Cabbage (Pak Khwang Tung)   Chinese Broccoli (Pak Kha Nar)
thai vegetable Chinese flowering cabbage is slimmer than bok choy and has a smooth green leaves and pale green stems with clusters of tiny yellow flowers on the tips of the inner shoots. The leaves and flowers cook quickly and have light, sweet mustard flower; the stems are crunchy and juicy.   thai vegetable Chinese Broccoli has smooth round stems sprouting large dark green leaves and small, white flowers. The juicy stems trimmed of most of their leaves, is the piece of plant which is most commonly eaten. GAI LARN has the similar flavor to western broccoli, but without the characteristic large flower heads.
Bamboo Shoot (Nor Mai)   Black Fungus (Hed Hoo Noo)
thai vegetable Crunchy in texture and with a subtle, refreshing taste, these are the edible young shoots of certain type of bamboo. Fresh bamboo shoots are hard to get and, if not already prepared, must be peeled then parboiled to remove toxic hydrocyanic acid boil whole or in chunks for 5 minutes or until they no longer taste bitter, Canned and bottled are the one most often used.   thai vegetable This tree fungus has a little flavor of its own, but is valued for is crunchy texture. It is most commonly available in its dried form, which looks like wrinkled black paper. Before use, soak in warm water for 15-30 minutes, until the fungus swells to about five times its size. They should then be rinsed several times to remove any sand.
Beansprout ( Thua Ngok)   Daikon (Hua Chai Tau)
thai vegetable The sprouts of the soya or mung bean are crunchy and tender. They can be grown at home, they are easy to find in most supermarket though. Beansprouts can be replaced by other fresh vegetables, finely sliced, if necessary.   thai vegetable Much used in Japanese and Chinese cooking. It has a similar taste and texture to ordinary radish and is grated and added to stewed dishes or mixed with finely chopped chilies as a relish.
Garlic (Kra Tiem)   Water Chestnut (Haeo)
thai vegetable Garlic flavor is strongest when the cloves are squeezed and their juice extracted, slightly less strong when the cloves are grated or finely chopped, even less strong when the clove are merely sliced, and mildest when whole unbroken cloves are used. In addition, the longer garlic is cooked, the milder it becomes. Garlic contains significant amount of vitamin C, calcium and protein. It is also rich in potassium, phosphorus, iron and zinc.   thai vegetable These white-fleshed roots of a variety of water grass are prized for their semi-sweet taste and crisp texture, which is retained when cooked. They are used throughout China and Southeast Asia in both savory and sweet dishes. Available canned and sometimes fresh; cut off the woody base, peel away papery skin, and cover in water to stop discoloring.
Cherry Eggplant (Ma Kheua Phuang)   Yard-long Beans (Thua Fuk Yao)
thai vegetable It grows in clusters and, when yet unripe, look like large peas.   beans They have pod up to 60 cm long. These are eaten both fresh and cooked and are at their best when young and slender. Mostly used in Thai Papaya Salad or Som Tum.
Winged Bean (Thua Phu)   Thai Eggplant (Ma Kheua)
thai vegetable It bears a pod which in cross section looks like a rectangle that has a fringe-like extension at each corner, the "wings" of the bean.   thai vegetable Thai Eggplant is eaten with Nam Prik or Chili Paste. There are a number of types ranging in size from that of Ping-Pong ball down to that of a marble.There are yellow, white, purple, green, pea & long eggplants.
Chinese Dried Mushrooms (Hed Hom)   Straw Mushrooms (Hed Fang)
thai vegetable They are also called Chinese dried black mushrooms. Their distinctive woody, smoky tastes are intensified by the drying process and they are rarely eaten fresh.   thai vegetable Straw Mushrooms are named for their growing environment –straw- and are cultivated throughout Asia. They have globe-shaped caps, are stemless and have a musty flavor. They are available in cans but need to be drained and rinse before use.
Angle Loofah (Bouabliam)   Bitter Melon or Cucumber (Mara Ki Nok)
thai vegetable Boil or stew the young fruit and eat as a vegetable.   thai vegetable Cook
Chive Flower (Dok Gui Chai)   Taro (Puerk)
thai vegetable Chive Flowers (Dok Gui Chai) are the flowering tips of chives and are used in stir-fries   thai vegetable This root grows wild on the banks of streams in Thailand and is particularly popular in the north of the country. The swollen tuber is full of starch and is eaten in the same manner as potatoes. The young leaves can also be eaten. Wear gloves when peeling taros
Chinese Bitter Melon (Ma Ra Jean)   Wax Gourd (Fak Keaw)
thai vegetable This tropical, annual vine has bitter taste and is used in, Soup, curry, and salad. (If you don't like the bitter taste, parboil with salt and rinse 2-3 times before cooking.) The Thais believe that it is very good for the kidneys and blood. Look for small, firm specimens that are still green when buying.   thai vegetable Wax gourd, Fak Keaw, also called white gourd or Chinese preserving melon, is oblong and light green to white. The ends are rounded and the flesh is solid and white.
Betel (Bai Cha Ploo)   Banana Flower (Hua Plee)
thai vegetable Bitter Leaf  is eaten raw or used in soup or salads. The leaves used to make miang kham, a delicious Thai recipe. Somewhat bitter, the taste is perfectly suited for miang kham. Or you can wrap just about any Thai food in the leaves, such as fried rice with a peanut or two, and pop them into your mouth. The leaves are sold in bunches. Leaves are 3-4" wide. These leaves are commonly used in Thailand as a stimulant, if mixed together with lime paste   thai vegetable These are in fact the tender hearts of unopened banana flowers, which have been stripped of their purple petals. They are available fresh in some Asian markets and also canned or dried. Fresh banana buds discolour rapidly once they are sliced or shredded, so should be brushed with lemon juice to prevent this. Banana buds are used in northern Thailand to make a tasty, squash soup. They are also a popular salad ingredient, tasting rather like artichokes.
Thai Sugar Pea (Tua Landaow)   Water Spinach (Pak Boong Thai)
water spinach You eat these whole, pod and all. They're often stir-fried very briefly (no more than a minute), but they're also good raw.
They're easy to prepare, just wash and trim the ends.
Some people string them as well, but that's not necessary.
Select crisp, flat sugar peas that snap when you break them.
  thai vegetable This popular leafy plant is actually a herb. It grows in marshy areas, near rivers and canals, and is related to the morning glory that riots over walls and fences in many European gardens. It has slender, hollow green stems and thin ovate green leaves which are pointed at the ends. In some parts of Asia, the stems are pickled, but in Thailand, only the leaves and tender shoots are eaten. The flavour is similar to that of spinach. In Thailand, the tender tips are often eaten raw, on their own or with other raw vegetables, and served with a selection of hot sauces. When cooked, the stem tips stay firm, but the leaves rapidly become limp. Swamp Cabbage is highly perishable and must be used promptly.
Praew Leaf (Pak Peow)   Water Mimosa (Pak Kra Ched)
thai vegetable Pak Peow (Bai Prik Ma) is eaten raw with salads or noodles. Pak Peow can be found in many Southeast Asian markets   thai vegetable