Angled Loofah: Thai name is Buap Liam
Apple Aubergines: Thai name is Makheua
|Asparagus: Thai name is Nor Mai Faruang|
Asparagus are long, slender vegetables that grow as shoots in spring and early summer. The straight, firm stalks, which range from pencil thin to as thick as your thumb, are prized for their delicate flavor; the tender tips have a particularly delicate flavor and texture. The most common variety is green and sometimes tinged with purple at the bud. White and all-purple stalks are also available in farmers’ markets and well-stocked grocery stores. Look for asparagus with crisp, straight stalks and tight buds. Wrap in damp paper towels and refrigerate in a plastic bag for up to 4 days. Trim the stalks before using. Cut or snap off the tough ends and discard. If desired, peel the bottom third or half of each stalk with a vegetable peeler for a more tender texture.
Baby Corn: Thai name is Khao Phod On
|Bamboo Shoot: Thai name is Nor Mai|
Bamboo shoots are the crisp, mild-flavored, white to ivory shoots of the bamboo plant. The shoots of the bamboo are cut when they have grown about 15 cm. above the ground. Before using, peel the skin and boiled the inner white part for 30 minutes. The canned variety needs to be boiled for only 10 minutes. This is a popular ingredient in Thai cooking and can be purchased from general stores and markets.
|Banana Blossom: Thai name is Hua Plee|
Also called banana flowers and banana blossoms, these are in fact the tender hearts of unopened banana flowers, which have been stripped of their purple petals. They are available fresh in some Asian markets and also canned or dried. Fresh banana buds discolour rapidly once they are sliced or shredded, so should be brushed with lemon juice to prevent this. Banana buds are used in northern Thailand to make a tasty, squash soup. They are also a popular salad ingredient, tasting rather like artichokes.
|Bean Sprout: Thai name is Thua Ngok|
Most often used of bean sprouts in Thai cooking are the small “green” sprouts from mung beans and the larger “yellow” sprouts from soya beans. Soya beansprouts have a stronger flavour than mung beansprouts, but both are relatively delicate, with a pleasant and unique crunchy texture. Fresh beansprouts are widely available in supermarkets, health-food stores and Asian food stores, or you can easily sprout your own beans at home. Avoid canned beansprouts as they are flaccid and tasteless.
|Bell Chilli: Thai name is Phrik Youkg|
Bell Chilli, phrik youkg, is light green in color and mild in taste. They are used in spicy salads and chili Pilstes for their fragrance, and in stir-fried meat dishes for both flavor and aroma.
Bitter Melon: Thai name is Ma Ra
|Broccoli: Thai name is also Broccoli|
Broccoli, a member of the cabbage family, is green to purple-green in color and has tightly clustered flowers, or florets, borne on sturdy stalks. The florets are the most tender part. The stems, if peeled, can also be used. Choose firm stalks and closed heads with deep color and no yellow areas. Refrigerate in a plastic bag for up to 4 days.
|Carrot: Thai name is also Carrot|
Carrots are root vegetables that are bright orange in color, with a sweet flavor and a crisp texture. They range in size from small, baby carrots to short, almost round varieties to long, slender roots. Fresh carrots are sold year-round. Avoid droopy carrots with cracks or dry spots. Remove the feathery green tops and store in a plastic bag in the refrigerator for up to 2 weeks. Peel or scrub carrots before using.
|Cassava Root: Thai name is Man Sam Pa Lang|
Usually used to make desserts.
|Cauliflower: Thai name is Dok Kha Lam|
Cauliflower, a member of the cabbage family, is a solid head, white in color, with tightly clustered flowers, or florets. The florets are the most tender part, but the entire head is edible. Cauliflower is available year-round. Avoid heads with brown patches or speckles or yellowed leaves. Store in a plastic bag in the refrigerator for up to 1 week.
In Thai cooking, Cauliflower florets often wind up in soups and stir fried, or as a side dish dipping with spicy shrimp paste sauce.
|Chinese Broccoli /Kale : Thai name is Phak Ka Na|
A dark green vegetable with strong, thin, long round trunks, soft, deep green delicate leaves, and sometimes tiny white flowers. It does not look like or taste like the common broccoli. It has a slightly sweet and bitter taste. Delicious stir-fried, steamed, or boiled but never eaten raw. Most popular dish is Ka na nam mun hoy which is stir fired with oyster sauce. Unlike regular broccoli, the stems are usually tender and do not need to be peeled. However, more mature or larger stalks should be peeled before cooking. It is always smart to separate the leaves and trunks. The trunks require more cooking time, then add the leaves near the end, so that they cook evenly. When buying Chinese broccoli, choose brightly colored ones with slender thin trunks.
|Chinese Cabbage: Thai name is Phak Kaet Khaao|
Also known as celery cabbage, this vegetable has soft green and white leaves with a mild, sweet flavour and crisp texture. It is widely available in supermarkets and is easily recognized by its fat, cylindrical shape and tightly packed leaves. When buying, choose specimens that are heavy and firm. Before use, discard any damaged outer leaves and trim the root. Do not worry if the leaves have small black spots on them; they are harmless. This type of cabbage keeps well and can be stored in the salad compartment of the refrigerator for several weeks. It is used in stir-fries, salads and soups.
Chinese Chives: Thai name is Kui chai
Chinese Mustard Green: Thai name is Phak Kwang Tung Jeen
Chinese Radish: Thai name is Hua Chai Tau or Hua Phak Kat
|Coconut: Thai name is Ma Phrao|
Coconut, ma phrao, is found nearly everywhere people have settled in all parts of the country and its production is important to the economy. The use to coconut milk in curries is a hallmark of Thai cooking. The meat of ripe nuts is scraped either by hand or by machine. The grated coconut is placed in a basin and mixed with a certain amount of warm water. The coconut is then picked up in the hand, held over a second container, and squeezed to press out the coconut milk, ka-thi. A fine meshed strainer should be positioned below the hand during squeezing to catch any meat that falls. Many cooks add a little salt to the water or the milk.
Cucumber: Thai name is Taeng Kwa
Eggplants: Thai name is Makheua Moung
Long Eggplant: Thai name is Makhua Yaew
|Lotus root: Thai name is Raug Bua|
Lotus root is an underwater root that grows to be as long as four feet. The root is dark reddish brown and needs to be peeled prior to using. The flesh is a creamy white and tastes similar to coconut. Lotus root is available canned, dried or candied and can be used as a vegetable or in dessert dishes.
|Pak Choi: Thai name is Phak Kwang Tung Taiwan|
This is the most popular variety of cabbage eaten in Thailand. Despite its other name – Chinese white cabbage pak choi is not uniformly white. The ribbed stems are a beautiful greenish white, which stands out starkly against the lush dark green leaves. In Thailand, cabbage is often eaten raw with a chili dipping sauce and is also cooked in stir-fries and soups. Pak choi is usually either thinly sliced or cut into squares and is best cooked briefly.
|Papaya: Thai name is Ma La Kor|
Papaya is a tropical fruit with a smooth, yellow skin and soft, sweet orange flesh that is milder tasting than a mango. Other shapes and colors of papaya are also grown. Halve a papaya lengthwise and scoop out shiny black seeds before peeling.
In Thai cooking, young green papaya is used to make salad or Som Tam, a popular salad dish among foreigners in Thailand. You may be in difficulty in finding fresh green papaya outside Thailand. The fresh carrots or cabbages or green apples can be used as a substitute.
Pea Aubergines: Thai name is Makreu Puang
Pumpkins: Thai name is Fug Tong
Shiitake Dried Mushroom: Thai name is Het Hom Hang
Shiitake Mushroom: Thai name is Het Hom
Spring Onions: Thai name is Ton-Hom
Straw Mushroom: Thai name is Hed Fang
|Suger Pea: Thai name is Tua Lan Tao|
You eat these whole, pod and all. They’re often stir-fried very briefly (no more than a minute), but they’re also good raw. They’re easy to prepare, just wash and trim the ends. Some people string them as well, but that’s not necessary. Select crisp, flat snow peas that snap when you break them.
Swamp Cabbage: Thai name is Phak Boong
Sweet Chilli: Thai name is Pkrik Waan
Taro: Thai name is Puak
|Tomato: Thai name is Ma kheua Thet|
Tomatoes, Ma-Kheua thet of three types are used in Thai cooking. The first is small, round fruits, not much bigger than a pea, which grow in clusters and have a sweet and sour taste. These are used in Northern and Northeastern dishes. Large-sized tomatoes are sweet and are used in sour and spicy soups and in spicy salads. The third type is cherry tomatoes. These have a sweet and sour taste and are used in Northeasternstyle papaya salad as well as in curries and sour and spicy soups.
Twisted Cluster Bean: Thai name is Sa Taw
|Wax gourd: Thai name is Fak Khiao|
Wax gourd, fak khiao, Benincasa hispida, also called white gourd or Chinese preserving melon, is oblong and light green to white. The ends are rounded and the flesh is solid and white.
|Winged Bean: Thai name is Thua Phu|
It bears a pod which in cross section looks like a rectangle that has a fringe-like extension at each corner, the “wings” of the bean.
Yard Long Beans: Thai name is Tua Fugk Yaew