| Angled Loofah
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Angled Loofah
Also known as the Okra, sweet in flavour. It is used in stir-fries and soups
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| Pandan Leaf
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Pandan Leaf
Also known as Fragrant Grass.
Can be used in savoury and sweet dishes. It has a similar flavouring to vanilla but has its own distinctive flavour and smell.
Used in cakes and for wrapping chicken breast. When the chicken breast is cooked it turns green.
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| Garlic
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Galic
A very versitile ingredient which can be used in any dish
Most commonly used together with ginger and spring onions.
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| Fresh Tamarind
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Fresh Tamarind
Similar to dates and rasins. Tamarind has a hard outer shell with a date type flesh. It has a distinctive sour taste.
It is used in sauces and meat and fish dishes.
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| Golden Mushroom
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Golden Mushroom
Has a crispy fresh texture.
Used in stir-fries and hot pots.
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| Banana Leaf
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Banana Leaf
Very commonly used for wrapping different types of meat, vegetables and rice in the Far East. Used as a garnish or a base to serve food.
It can also be used to wrap fish to be cooked on a barbeque.
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| Ginger
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Ginger
Used as a fresh spice in all savoury and sweet dishes. Most commonly used in stir fries as it gives a sharp taste.
It is also used in fish dishes to remove the fishy smell.
Most commonly used together with spring onion and garlic.
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| Spring Onion
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Spring Onion
Used in stir fries to enhance the flavour.
Has an onion aroma and a sweet taste. One of the most widely used vegetables in stir-fries.
Most commonly used together with ginger and garlic.
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Green Papaya
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Green Papaya
Is commonly used in Thai salads. The green skin is peeled, the flesh is finely shredded and mixed with a dressing of vinegar and fish sauce.
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| Red Morning Glory
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Red Morning Glory
Also known as the Chinese Water Crest. It has a cruchy texture with a bitter taste.
Used in Thai salads and stir-fries with fish sauces.
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