Image : http://www.flickr.com
Garlic
Garlic is actually important component used in Thai cooking and can be found in any previous recipe fried vegetables and meat. It 'not be in the soup and chili paste, and escape as best spicy salad. This includes garlic, garlic plants and sprinkle with minced garlic to food.
Advantages:
- Lower blood pressure
- Preventing Heart Disease
- Anti-bacteria, fungi, yeasts, viruses
With garlic in Thaifood>:
- Green Curry Kai
- Beef Masaman
- Kai Phad Phed
- Kai Phanaeng
- Som Tum
- Phad Thai
- Khao Phad Kra Prao
- Nam Ya Pla
Ginger
Thais use ginger to reduce the smell of fish in many dishes. Tom Som, steamed fish with lemon or frying meat and ingredients, and Miang (gently) as Miang Kum, Miang Pla Tou Miang Som E 'also stain, mixed seafood, and Tai Pla saeng Wha, chopped ginger, etc.to cook delicious, with just meat and Yam Pla Tu, Khing Yam Yam Yam Pla Kra-Pong and heel Hoy. pickled ginger is a good addition to many types of cooked rice and pasta. ginger juice and ginger, cooked in syrup and blended with mung beans or sweet potatoes are delicious desserts.
Advantages:
- Antihistamines
- Anti-bacterial, fungal, yeast, viruses
Ginger Thai Food:
- Beef Masaman
Tamarind
Thais eat every part of the tamarind, freshLeaves, flowers and pods as vegetables and seasoning agent. The contents of the pods mature offers sour taste. People in the central part of Thailand use the young pods as part of tamarind paste. The fresh leaves are used in soups, in Klong Tom Pla Kroab and pork and pumpkin in coconut soup.
Advantages:
- Cooling
- Laxatives
- Antihistamines
Use Tamarind in Thai cuisine:
- Beef Masaman
- Phad Thai
0 ความคิดเห็น:
แสดงความคิดเห็น