| |
|
|
|
| |
|
|
| |
 |
A B C D E F G H I J K L M N O P Q R S T U V W X Y Z |
|
 |
| |
A world first in standardizing Asian vegetable names has
come from Australian bureaucrats. read on.... |
|
|
| |
|
|
 |
A |
|
| |
|
|
 |
B |
|
| |
|
|
| |
|
|
| |
|
 |
BANANA LEAVES |
|
| |
| THAI |
|
bai gluay |
| VIETNAMESE |
la chuoi |
| |
|
|
 |
While not essential to Thai cooking -- aluminum foil easily substitutes -- the ubiquitous presence of banana plants in Thailand makes this a natural choice for wrapping food parcels -- both before, after and during cooking.
VN: The ubiquitous presence of banana plants in Southeast Asia makes this a natural choice for wrapping food parcels. Wipe the leaves before using, and tear or cut into the desired size. To soften prior to folding, run briefly over a gas flame until the milky or waxy under-side becomes shiny. Alternatively, use plastic wrap or foil. |
| |
 |
|
|
| |
|
 |
BASIL, SWEET THAI |
|
| |
| THAI |
|
bai horapa |
| VIETNAMESE |
que |
| |
|
|
 |
There are three principal basil varieties in Thailand, sweet, holy and lemon. The most common, sweet Thai basil, has smooth green leaves, and often sports tiny purple flowers. It tastes less of aniseed or licorice than Western sweet basil. This is the most versatile, used in curries, stir fries and curry pastes, plus as a garnish.
VN: More fiery than Western basil, yet tasting less of aniseed or licorice. It is the most versatile of three Asian basil varieties, rau que (or bai horapa in Thai) is ubiquitous in Vietnamese cooking, and always served with duck and dog.
|
| |
 |
|
|
| |
|
 |
BASIL, HOLY |
|
| |
|
|
 |
Holy basil has smaller, notched leaves, with a matte finish, and a very faint aroma or citrus. Holy basil often sports a reddish-purple color on the stems and leaves, but not always. It is slightly hot to the palate, and is added at the last minute to stir fries or in fish curries, and in spicy curries. Termed “holy” of “sacred” basil because it commonly grows around temples. |
| |
 |
|
|
| |
|
 |
BASIL, LEMON |
|
| |
|
 |
Lemon basil has smaller leaves, slightly furry and less smooth than sweet Thai basil. It is easiest to identify by its distinct lemon essence. Use in seafood soups, salads and curries. |
| |
 |
|
|
| |
|
 |
BEANS, LONG |
|
| |
|
 |
Also known as snake beans or yard-long beans, these have a mottled skin, and often black tipped. This does not indicate deterioration, yet fresh beans should be springy. Long beans are commonly bruised prior to eating raw, or briefly blanched. When unavailable, use string- or green beans. |
| |
 |
|
|
| |
|
 |
BEANS, DRIED- Pulses |
|
| |
|
 |
VN: Dried beans, often served sweetened, are much smaller than Western pulses: black beans and green mung beans are about the size of a standard lentil, while black eyed peas only slightly larger. Substitute with dried azuki beans or Indian pulses, such as black gram. |
| |
 |
|
|
| |
|
 |
BEAN SPROUTS |
|
| |
|
 |
VN: Fresh mung bean sprouts. These taste strong with age, so buy fresh daily, and rinse well before using. Better yet, quickly blanch in boiling water then soak in iced water till crisp. Purists remove both bean and hai like sprout. |
| |
 |
|
|
| |
|
 |
BUFFALO RIND |
|
| |
|
 |
A northern Lao mainstay, especially used in or lahm stew and jaeow bong chilli jam.
Buffalo rind is fermented in rice husks, then dried, and should simmer for a couple hours before using. It imparts both texture and a slight unctuous glisten, similar to French pork couenne in cassoulet bean stew. Rind also available with hair. |
| |
 |
|
|
 |
C |
|
| |
|
|
| |
|
 |
CHILI |
|
| |
|
|
| |
|
 |
CHILI |
|
| |
|
 |
Although there are a myriad variety of chilies, three basic sizes predominate in the Thai kitchen: small, medium and long. The small bird’s eye variety averages less than 1 inch (2 1/2 cm) in length (its descriptive Thai name is “rat turd”). It is the hottest of all, so use accordingly.
VN: Vietnamese food is not particularly fiery, although fresh and pickled chilies are served at table to season dishes individually. Mild, long, finger-thick chilies are most common. Medium serrano-length chilies flavor dishes with more heat, especially in the southern and central regions. As seeds are the hottest part of the chili, remove to decrease piquancy. The tiny ot hiem chilies are the hottest. |
| |
 |
|
|
| |
|
 |
CHILI |
|
| |
|
 |
Only slightly less piquant is the medium chili, about 1-1 1/2 inches (2.5 - 4cm) length, similar to a serrano chili. |
| |
 |
|
|
| |
|
 |
CHILI - Dried |
|
| |
|
|
| |
|
 |
CHILI, LONG |
|
| |
|
 |
The finger thick long chili is the mildest. All these varieties come both fresh and dried. When substituting dried chilies for fresh, soak in warm water for 10 minutes, drain and proceed as directed. |
| |
 |
|
|
| |
|
|
| |
|
|
| |
|
|
| |
|
 |
CHINESE-STYLE SAUSAGES |
|
| |
|
 |
Thin long dried sausages, sold un-refrigerated on Asian grocery shelves. Made of seasoned pork these slightly sweet sausages are added to stir fries, or steamed. Lay them atop sticky rice during steaming. |
| |
 |
|
|
| |
|
 |
CHIVES, GARLIC (flat chives, Chinese chives) |
|
| |
| THAI |
|
bai kuichai |
| VIETNAMESE |
he |
| |
|
|
 |
These flat-sprouting chive have a distinct garlic odor. Standard chives, or even scallions are similar, but not as pronounced in flavor or aroma. Do not substitute woody flowering chives.
VN: Flat, dark green shoots, similar in length -- but not width -- to standard chives. Its smell is akin to garlic. The bottom 1 inch or so (2.5 cm) is discarded. Flowering chives are also popular, but these round, woody stems are cooked like a vegetable, not served raw as a herb. |
| |
 |
|
|
| |
|
 |
CILANTRO, Fresh coriander |
|
| |
| THAI |
|
phak chee |
| VIETNAMESE |
rau mui tau/rau ngo |
| |
|
|
 |
The fresh leaf, stem and root of the coriander plant. The strong tasting roots are pounded in curry pastes, although stems may substitute. Leaves are a standard garnish. Not to be confused with coriander seed. Also known as Chinese parsley.
VN: The fresh leaf, stem and root of the coriander plant. Both the stem and leaves are used. Not to be confused with coriander seed. Also known as Chinese parsley.
|
| |
 |
|
|
| |
|
 |
COCONUT |
|
| |
|
 |
VN: Young coconuts, identifiable by either a green husk, or thick white fibrous shell that has been hacked clean, are exported frozen to Oriental and Pacific markets. They come laden with a refreshing water, and a jelly-like flesh. Older coconuts, with hard brown shells are common at most Western supermarkets. Grate its firm flesh for myriad uses, from extracting coconut milk and cream, to fresh- and desiccated coconut meat. |
| |
 |
|
|
| |
|
 |
COCONUT MILK, CREAM |
|
| |
|
 |
THAI: Coconut cream (hua gati) is the first pressing from freshly grated coconut. Subsequent thick and thin coconut milk (hang gati) is made by adding water -- either hot or room temperature -- then squeezing to extract the resultant liquid. Use coconut cream or thick milk to fry curry paste, or alternatively to dress finished Panaeng Curry or for sweets. Thin coconut milk makes an ideal broth, especially in fish dishes. |
| |
 |
|
|
| |
|
 |
CORDYCEPS |
|
| |
|
 |
Cordyceps, or Yarchagumba, are more expensive than gold, placing them well above pricey saffron, let alone cloves. Appropriate to its Chinese translation “winter worm, summer grass”, this fusion of fungus and caterpillar grows only on the high Tibetan plateau, and wags refer to at as “Himalayan Viagra”. (Ironically, it most resembles a dried up worm.) Aficionados relish it for increasing stamina, not to mention imparting a subtly delicious flavor to chicken soup.
Cultivation is painstaking, in one of the world’s least hospitable terrains. But its caterpillar lifecycle that is especially unique, beginning life as a moth larva burrowed into earth. Over long winter hibernation a parasitic yellow-brown fungus grows atop, resulting in a fusion of twig and half larva.
read more |
| |
 |
|
|
| |
|
|
| |
|
|
| |
|
|
 |
D |
|
| |
|
|
 |
E |
 |
EGGPLANT, Aubergine |
|
| |
|
 |
1. There are three primary eggplants used in Thai cooking. Small pea like eggplants (makua puang) are surprisingly bitter, but their flavor actually helps meld the diverse tastes in a sauce. When pea eggplants are unavailable, omit.
2. Round or golf-ball sized variety makua bprawh comes in shades from white to pale green, and yellow when old. Although the larger round eggplants are not bitter, they resemble the small pea variety in firm texture. Both are consequently favored in soupy dishes and sauces.
3. Long green eggplants (makua yao) come up to 12 inches (30 cm) long. The softer long green eggplants are commonly stir fried. Standard purple eggplant of the West substitutes for all but the tiny pea variety.
|
 |
| |
 |
|
|
| |
|
 |
ERYNGO LEAVES, Sawtooth coriander |
|
| |
| THAI |
|
pak chee farang |
| VIETNAMESE |
Mui tau/Ngo gai |
| |
|
|
 |
Also known as sawtooth coriander because of its taste similarity to cilantro (fresh coriander). These long thin leaves, with a ridged edge, commonly flavor beef dishes, and strong smelling variety meats (offal). They are also eaten raw as a meal accompaniment or in salads. When unavailable, substitute with cilantro (fresh coriander).
VN: Similar in taste to cilantro (fresh coriander), with long ridge-edged leaves. Especially delicious with fish and in sour tamarind dishes.
|
| |
 |
|
|
 |
F |
 |
FISH LEAF, Fish mint |
|
| |
|
 |
VN: Heart shape leaves resembling tender ivy, with a sour undertone but sharp and overwhelming fish taste. Eaten raw, it is a surprising addition to beef salads and other grilled meat dishes. |
| |
 |
|
|
| |
|
|
 |
G |
|
| |
|
|
| |
|
|
 |
K |
|
| |
|
|
| |
|
|
 |
L |
|
| |
|
 |
LEMONGRASS |
|
| |
| THAI |
|
takrai |
| VIETNAMESE |
Xa |
| |
|
|
 |
THAI: Citronella-like lemongrass is a Thai mainstay. The tough green stalks both color drinks and flavor tea, while the bottom one-third white portion is of principal culinary worth. Add to soups and curry pastes. To store, stand upright in 1 inch (2.5 cm) water, or in the refrigerator for up to 2 weeks.
VN: The tough green leaves or shoots of citronella-like lemongrass both color drinks and flavor tea, while the bottom one-third stalk, or white portion, is of principal culinary worth. To store, stand upright in 1 inch (2.5 cm) water, or in the refrigerator for up to 2 weeks. |
| |
 |
|
|
| |
|
|
| |
|
|
| |
|
 |
LOTUS LEAVES |
|
| |
|
 |
VN: Large, voluptuous leaves from the aquatic lotus plant. These are commonly used to wrap foods, imbuing a slight chestnut flavor to various dishes, from fried rice to Tet sticky-rice “cake” Banh Chung.
Fresh lotus is available from May to September in Vietnam, but dried leaves are more commonly sold overseas. |
| |
 |
|
|
 |
M |
|
| |
|
|
| |
|
|
| |
|
|
| |
|
 |
MUSHROOMS, cloud or tree ear (black or white fungus) |
|
| |
| THAI |
|
hed hunu |
| VIETNAMESE |
nam meo |
| |
|
|
 |
Available both fresh and dried, trim the tough stems before using. Dried fungus must be soaked and rinsed thoroughly.
Textural with little taste, it absorbs flavors during cooking.
VN: Available both fresh and dried, trim the tough white core before using. Dried fungus must be soaked and rinsed thoroughly. Textural, with little taste, it absorbs flavors during cooking. Also known as “wood ear mushrooms.”
|
| |
 |
|
|
| |
|
|
 |
N |
 |
NOODLES, Cellophane |
|
| |
| THAI |
|
woon seen |
| VIETNAMESE |
Mien/Bun tau |
| |
|
|
 |
Also known as bean thread vermicelli or glass noodles, these are commonly made from mung bean starch. Unlike rice noodles, they are pliable rather than brittle, and are extremely tough. Consequently, purchase in small packages or bundles, and not in large commercial size. Soak in cold water to soften, cut, then briefly immerse in boiling water. A subsequent cold water bath stops the cooking process. In spite of their apparent resilience, prepare them at the last minute, to preserve a springy texture.
VN: Also known as bean thread vermicelli or glass noodles, these thin noodles are commonly made from mung bean starch, and are extremely tough, not brittle. Buy in small parcels and soak prior to cutting. |
| |
 |
|
|
| |
|
 |
NOODLES, Rice |
|
| |
| THAI |
|
guay tiwa |
| VIETNAMESE |
banh/bun |
| |
|
|
 |
Sold fresh in Asia, rice noodles, especially the thinner versions, are more commonly dried in other countries. Although interchangeable, dried noodles should be soaked for 10 minutes in cold water, then drained before using. Use fresh noodles directly from the pack.
VN: Dried bun, or rice vermicelli is very fine, commonly available in a thin and even thinner girth. Available fresh in Vietnam, but dried overseas.
NB: Rice noodles, served at room temperature, readily take the place of steamed rice, especially at breakfast and lunch, when one course meals are the norm. Use fresh noodles directly from the pack, as they are already cooked, and require no further care. Generally, the thicker sizes are used in soups.
Banh hoi: Is an even finer, angel-hair rice noodle variety sold dried in skeins swirled into square cakes. It often accompanies grilled meats.
Banh pho: This rice noodle is the preferred sort for Pho, available fresh and dried in three widths. The thinnest is about 1/16 inch (0.1 cm) wide.
VIETNAM: Hu tieu: Or “rice sticks,” are made with rice starch, often also blended with tapioca starch to make them more durable. Use them both in soups, or in Chinese-style stir fries. Available dried.
|
| |
 |
|
|
| |
|
 |
NOODLES, Wheat |
|
| |
| THAI |
|
bah mee |
| VIETNAMESE |
mi |
| |
|
|
 |
An egg and wheat noodle -- about 1/10 inch/2mm thick -- popular in Khao Soi, or Chiang Mai Noodles. Usually sold fresh, although dried versions also available; do not pre-soak, rather boil until tender in a separate batch of water and drain.
VN: Noodles, wheat or egg (mi):
A thin to medium-wide egg and/or wheat noodle. Sold both fresh (refrigerated) and dried. Unlike rice noodles, do not pre-soak; rather boil until tender in a separate batch of water and drain. Less common than rice noodles, they are used in some soups, such as lau fire pots or steamboats, and in Chinese-style stir-fry. |
| |
 |
|
|
 |
O |
|
 |
P |
|
| |
|
|
| |
|
|
| |
|
|
| |
|
|
| |
|
|
| |
|
 |
PIPER LEAF, Beetle leaf |
|
| |
| THAI |
|
bai chaa phluu |
| VIETNAMESE |
bo la lot |
| |
|
|
 |
Shiny, dark green leaves about the size of ivy. Sometimes known as “pepper leaf,” although mild in taste. Commonly eaten raw, but also cooked in curries, or blanched as a vegetable.
VN: Shiny, dark green leaves about the size of ivy. It is innocuously mild. Add to stir-fries at the last minute, or boil as a vegetable. Use raw piper leaves to wrap individual portions of ground meat destined for char-grilling, or conversely, to enfold bite-sized pieces of cooked meats. When unavailable, substitute fresh perilla or blanched grape vines.
|
| |
 |
|
|
| |
|
 |
PUMPKIN |
|
| |
|
 |
A surprisingly delicious vegetable commonly used in Thai cooking. The deep orange to red flesh of the nobly and mottled fuk tan pumpkin is used in curries, stir fries, and even as a sweet.
Use any Halloween-style pumpkin, or alternatively a firm textured winter squash, such as butternut -, acorn- or golden nugget squash. |
| |
 |
|
|
 |
R |
 |
RICE, JASMINE, Long grain |
|
| |
| THAI |
|
Khao hom mali |
| VIETNAMESE |
Gao thom |
| |
|
|
 |
Rice is the mainstay of the Thai diet, and no meal complete without the presence of this grain. When long grain Jasmine rice (khao hom mali) is steamed, it literally means “beautiful rice,” (khao suey). With a fragrant aroma reminiscent of the mali flower, it is the principal grain of Thailand.
VN: The principal sort is long grain Jasmine (gau thom), although sticky (glutinous) rice is also popular. Rice is the mainstay of the Vietnamese diet, and no meal complete without its presence, either as rice noodles or steamed grain. |
| |
 |
|
|
| |
|
|
| |
|
 |
RICE, STICKY |
|
| |
|
|
| |
|
|
| |
|
 |
RICE STARCH, Rice flour |
|
| |
| THAI |
|
paeng khaaw Jaow |
| VIETNAMESE |
bot gao |
| |
|
|
 |
THAI: Made from both sticky (glutinous) and long grain rice, this is a base for Asian cakes and dough. Rice starch is a slightly finger grade than commercial “ground rice,” although interchangeable. An even coarser grade of lightly toasted hand ground rice is also called for in these recipes.
VN: Various varieties of rice starch are made from the amylase of both sticky (glutinous) and standard white rice. Unlike true flour, rice starch feels silky to the touch. Bot gao te/bot be tinh khiet, made from standard grain white rice, is the basis for batters like ban xeo crepes. Bot gao nep, or sticky rice flour, is the base for myriad dumplings, cakes and dough. Do not use to thicken sauces. |
| |
 |
|
|
| |
|
|
 |
S |
|
| |
|
 |
SHALOT |
|
| |
| THAI |
|
horm lek/horn daeng |
| VIETNAMESE |
hanh huong |
|
 |
Resembling clustered tiny onions, shallots come both brown or gold, and more commonly in Thailand, pink to purple. There is also an elephantine variety, confusingly called “golden shallot.” As with garlic, larger bulbs taste milder than smaller cloves.
VN: Shallots, brown and pink:
Resembling clustered tiny onions, these dried bulbs come pink to purple, but most commonly in Vietnam, brown to golden. They range anywhere from 1/8-1/4 oz (2-5 g). |
| |
 |
|
|
| |
|
 |
SHRIMP, DRIED |
|
| |
| THAI |
|
goong haeng |
| VIETNAMESE |
tom kho |
| |
|
|
 |
Small dried shrimp come un-refrigerated. They are added as is, or optionally soaked briefly in warm water, drained, then thrown into myriad dishes. Either omit entirely, or substitute chopped fresh or canned shrimp.
VN: Small dried shrimp come un-refrigerated. They make a quick base for soup, or soaked briefly in warm water, drained, then thrown into myriad dishes, from stir fries to salads.
|
| |
 |
|
|
| |
|
 |
SHRIMP PASTE |
|
| |
|
 |
A pungent, darkly colored, hard paste made from fermented prawn.
Only a small amount is needed to flavor curry pastes and dipping sauces. When unavailable, delete or use anchovy paste. |
| |
 |
|
|
| |
|
|
| |
|
|
| |
|
|
| |
|
|
| |
|
|
| |
|
|
| |
|
|
 |
T |
 |
TAMARIND |
|
| |
| THAI |
|
ma kham |
| VIETNAMESE |
me |
| |
|
|
 |
While sticky sweet tamarind pods flood the markets of Thailand, the paste and puree are very sour. Sold both in block form paste, which requires dilution in hot water and straining, more convenient are the commercially-available tamarind purees and water.
VN: The tart and sour pulp of the tamarind pod. Easiest to use is commercial tamarind puree, available at many supermarkets. Thinner tamarind water is available at Indian and Middle Eastern grocers. To make, soak dried tamarind pulp in boiling water, then strain. Because there can be a difference in sourness between commercial and home-made puree, quantities required are variable. Sweet tamarind pods are also available, but inappropriate here.
|
| |
 |
|
|
| |
|
|
| |
|
|
| |
|
|
| |
|
|
| |
|
 |
TUMERIC |
|
| |
| THAI |
|
kha min |
| VIETNAMESE |
bot nghe |
| |
|
|
 |
Like galingale and ginger, fresh turmeric is a rhizome which grows underground like a root. Its flavor is more pronounced than turmeric powder. In Thailand, it is commonly used to counter the smell in fish dishes.
VN: Like galingale and ginger, fresh turmeric is a rhizome which grows underground. Used extensively in Vietnamese cooking, it is grated, then soaked, using both its water and pulp. (Caution: wear gloves when preparing fresh turmeric, lest it stain.) For turmeric powder, ideally choose the darker alleppey variety, instead of milder Madras turmeric. Its flavor is closer to the fresh rhizome.
|
| |
 |
|
|
| |
|
| |
| Sour fruits and souring agents:
Sour and astringent fruits are widely used, both cooked and raw. These include under-ripe pineapple and green mango, plus starfruit. Substitute tart apples, and under-ripe prunes, plums, grapes and apricots. Pomello is preferred over bitter grapefuit. Both green papaya and green banana are deliciously astringent. Other souring agents include lemon and lime juice, tamarind and rice vinegar. |
|
|
| |
|
|
| |
|
| |
Spices:
The five basic spices of northern Vietnamese cookery are black pepper, star anise, cinnamon, ginger powder and the large pods of brown cardamom. Southern cooking favors cloves, chili powder and curry powder or dried turmeric. |
|
|
| |
|
|
| |
|
| |
HOME |
> |
ASIAN VEGETABLE NAMES |
|
|
|
|
|
|
|
|
|
|
|
 |
|
|
 |
|