Rosa Songtanin

Cooking Term & Glossary

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Banh Pho : (???????) Short, Flat, White Vietnamese rise stick noodle about 1/8 inch wide.  They cook in 3 minutes in boiling water and should not be overdone.

Basil : Dark green Thai basil has a sharp anise taste that handles heat better than sweet basil.  It has little taste when raw.  The strong flavor emerges when it cooks.

Bean Sprouts : (???????)   The tender young sprouts of the germinating bean are used in fried in cooked dish and used raw as salad.

Coconut milk : (????)  One of The most important ingredients in Thai cooking and is used in both curries and desserts, as well as beverages.  Coconut milk is the liquid squeezed from the grated flesh of mature coconut after the flesh has been soaked in lukewarm water.

Curry Paste : (??????????)  Red, Green or Red curry paste is a mixture of dried chile pepper, shllot, garlic, galangal, lemongrass, cilantro root, shrimp paste and red dried chile pepper / green pepper or yellow peppers.

Fish Sauce : (??????)  Fish sauce is used much like salt or soy sauce as a flavor enhancer.  The fresh one looks like clear brewed tea not dark. (??????????? ???????????????? ?????)

Lemongrass :  It is a long, thin, pale green grass with bright lemon fragrance and taste.  To use cut off the top and root end.  Lemongrass can be found fresh in most supermarket or asian store because it has a very long shelf life.  ??????????????????? ?????????? ?????????????????????????????????

Oyster Sauce: (?????????)  Made from dried oysters.  It is thick and richly flavored.  Mostly used in stir fried dishes.

Plam suger : (?????????) An unrefined sweetener similar flavor to brown suger.  Used in sweet and savory dish.  ?????????? ????? ??????

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???? Oct 9 2008