CHINESE WHITE CABBAGE [Bok Choy] | |
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NAPA CABBAGE [Pak Khad Kow] | |
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Chinese Flowering Cabbage [Pak Khwang Tung] | |
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Chinese Broccoli [Pak Kha Nar] | |
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BAMBOO SHOOT [Nor Mai] | |
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BLACK FUNGUS [Cloud ear, Hed Hoo Noo] | |
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BEANSPROUT [Thua Ngok] | |
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DAIKON [Hua Chai Tau] | |
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GARLIC [Kra Tiem] | |
![]() Garlic contains significant amount of vitamin C, calcium and protein. It is also rich in potassium, phosphorus, iron and zinc. Medicinally, it is believed that garlic can reduce blood pressure and cleanse the blood of excess glucose. It is also said to alleviate flu, sore throats and bronchial congestion. | |
GARLIC BULB [Kra Tiem Thon] | |
This type of garlic is preferred for pickling with honey has bulbs with just one clove. These garlic rounds are not a separate variety of garlic but a natural phenomenon whereby a GARLIC BULB does not divide into many cloves. In the sorting of pickled garlic, 20 to 30 kilograms yields only 1 to 2 kilograms of garlic rounds, and therefore, they are expensive. |
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THAI EGGPLANT [Ma Kheua] | |
Thai Eggplant is eaten with Nam Prik or Chili Paste. There are a number of types ranging in size from that of Ping-Pong ball down to that of a marble. One small type is called Ma-Kheua Pro. | |
CHERRY EGG PLANT [Ma Kheua Phuang] | |
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YARD-LONG BEANS [Thua Fax Yao] | |
They have pod up to 60 cm long. These are eaten both fresh and cooked and are at their best when young and slender. Mostly used in Thai Papaya Salad or Som Tum. | |
WINGED BEAN [Thua Phu] | |
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WATER CHESTNUTS [Haeo] | |
These white-fleshed roots of a variety of water grass are prized for their semi-sweet taste and crisp texture, which is retained when cooked. They are used throughout China and Southeast Asia in both savory and sweet dishes. Available canned and sometimes fresh; cut off the woody base, peel away papery skin, and cover in water to stop discoloring. | |
CHINESE DRIED MUSHROOMS [Hed Hom] | |
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STRAW MUSHROOMS [Hed Fang] | |
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