Koh Samui Hotels Reservation, Thai Herbs and Thai Desserts Information.
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THAI HERBS
Many herbs and spices used in Thai cuisine have beneficial
medicinal properties. Here below are some examples.
SOME OF THAI HERBS
Momordica
charantia (Mara)
(Boub)
Parsay (Pugchee)
Morinda (Yoh)
Scallion (TonHom)
Garlic (Krateam)
Galingale (Krachai)
(Krapuao)
Ocimum basilicum (Mangrag)
Marsh Mint (Sa-ra-nae)
Pepper (Phrik-Thai)
Chilli (Phrik)
Galanga
(Kha)
Ginger
(Khing)
Turmeric (Kha-min)
Sangkhaya Fakthong
(Custard Pumpkin)
Cut a slice off the top of the pumpkin, remove the seeds and most
of the soft pulp. In a mixing bowl, light whisk the eggs, add the
sugar, salt and coconut cream and stir until well blended. Pour
the mixture into the pumpkin and cook in a steamer (for
approximately 20 minutes) until the custard is set. Make 4
serving.
1
small pumpkin
5
chicken eggs
1/3 cup
palm sugar
1
pinch of salt
1 cup
coconut cream
Bua Loi Phuak
(Taro Balls in Coconut Cream)
Put the glutinous-rice and flour and the corn flour in a bowl. Add
the mashed taro and knead to a soft dough. Add the mashed taro and
knead well. Roll into tiny balls and set aside. Dissolve the palm
sugar and salt in the coconut milk over a low heat, stirring
constantly. Bring to the boil and add the taro balls. When they
are cooked, remove from the heat. Serve hot. Make 4-6 servings.
1 cup
cooked taro, masked
2 cups
glutinous-rice flour
1 cup
corn flour
4 cups
coconut milk
1 cup
palm sugar
1/8 teaspoon
salt
6-8 teaspoon
water
Kluai Buat Chi
(Banana Cooked in Coconut Milk)
Slice the bananas lengthways, then in haft. Pour the coconut milk
into a pan, add the sugar and salt. Bring to the boil, add the
bananas, bring back to the boil for minutes and then remove from
heat. Serve hot or cold, Make servings.
General
