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Used in many Thai salads and sometimes as a way to suppress the 'muddy' taste of certain fish when steamed. Takhrai ตะไคร้ Lemon grass: Used extensively in many Thai dishes such as curries, spicy soups and salads. Makrut มะกรูด Makrut lime, Kaffir lime, Thai lime: Citrus hystrix. The leaves in particular are widely used.
Tom yum or tom yam (UK: / ˌ t ɒ m ˈ j æ m,-ˈ j ʌ m /, US: /-ˈ j ɑː m /; [3] Thai: ต้มยำ, RTGS: tom yam [tôm jām] ⓘ) is a family of hot and sour Thai soups. The strong hot and sour flavors make it very popular in Thai cuisine. [4] The name tom yam is composed of two words in the Thai language. Tom refers to the boiling ...
Cymbopogon citratus, commonly known as West Indian lemon grass or simply lemon grass, [3] is a tropical plant native to South Asia and Maritime Southeast Asia and introduced to many tropical regions. [ 4 ]
Fish sauce is a staple ingredient in Thai cuisine and imparts a unique character to Thai food. Fish sauce is prepared with fermented fish that is made into a fragrant condiment and provides a salty flavor. There are many varieties of fish sauce and many variations in the way it is prepared. Some fish may be fermented with shrimp or spices.
The left-over marinade from the fish is then combined with padaek and brought to a boil before being left to cool to form a sauce. When everything is ready, the fish is mixed with the sauce, roasted rice powder, pepper flakes, and finely chopped aromatic herbs, such as fennel, galangal, lemongrass, Laotian parsley, shallot, green onions, and mint.
22 Easy Ketogenic Recipes to Try This Winter. 1. Garlic Butter Steak and Scallops. ... Aka 15-minute shrimp in an epic lemon-garlic sauce. You'll want lots of low-carb bread for soaking up every ...
Thai curry (Thai: แกง, romanized: kaeng, pronounced) is a dish in Thai cuisine made from curry paste, coconut milk or water, meat, seafood, vegetables or fruit, and herbs. Curries in Thailand mainly differ from the curries in India in their use of ingredients such as fresh rhizomes, herbs, and aromatic leaves rather than a mix of dried ...
Various galangal rhizomes are used in traditional Southeast Asian cuisine, such as Khmer kroeung (Cambodian paste), Thai and Lao tom yum and tom kha gai soups, Vietnamese Huế cuisine (tré) and throughout Indonesian cuisine, as in soto and opor. Polish Żołądkowa Gorzka vodka is flavoured with galangal.
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