Thai Food: Pepper, Pumpkin and Shallot (Thai Herb)


Pepper

Pepper is popularly found in every kind of chilli pastes, in soup together with coriander root and garlic and as well sprinkle for good smell. It is normally used in cooking of Kaeng Phed, Kaeng Pa and Phad Phed.

Benefit
- Carminative
- Expectorant
- Diuretic
- Stomachic /colic
- Digestive

Pepper Use in Thai Food
- Kaeng Khiao Wan Kai
- Beef Masaman
- Kaeng Liang
- Kai Phad Phed
- Phanaeng Kai
- Khao Phad Kra Prao



Pumpkin

Fresh leaves and young flowers are blanched or boiled to supplement with the chilli paste. Its flowers are used as ingredients in Kaeng Lieng and Kaeng Som. Besides, the ripe pumpkins are used in many dishes both soups and fried dishes. It is also good to make many recipes of desserts; pumpkin boiled in syrup and pumpkin in coconut syrup.

Benefit
- beta carotene

Pumpkin Use in Thai Food
- Kaeng Liang


Shallot

Shallot is used to reduce meat savory and as seasoning and also the main ingredient in chilli paste for Kaeng Phed, Tom Kloong, Kaeng Lieng, Tom Yam, Lhun, Yam, Larb and Nam Prik and as well in some desserts.

Benefit
- Carminative
- Stomachic
- Catarrh relief

Shallot use in Thai Food
- Tom Yum Kung
- Kaeng Khiao Wan Kai
- Beef Masaman
- Kaeng Liang
- Kai Phad Phed
- Phanaeng Kai
- Phad Thai
- Khao Phad Kra Prao
- Nam Ya Pla
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