• Fish Sauce or Num Pla
    Fish sauce is a seasoning made from fermenting fish. with salt to have a salty taste and a pleasant smell It is an important ingredient of many kinds of curry and dipping sauces. Fish sauce is an essential ingredient in food in Vietnam, Thailand, Laos, Cambodia and the Philippines. and used in many other countries in Southeast Asia Fish sauce is also used as a dipping sauce in various forms such as fish, shrimp, pork and chicken. Fish sauce is used as an ingredient in soups and stews. The Teochew people call it "Hua Luo" (Chinese: 魚露) as a secret to making delicious food. It is one of the "three jewels of Teochew cuisine" consisting of fish sauce, wild radish and kiam cai. while in French it is called "Nuoc-mâm" (Nuoc-mâm) after Vietnamese.

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  • Lime juice or Num Manao
    a kind of fruit The fruit has a very sour taste. Classified in the genus Orange (Citrus) green fruit, when ripe, will be yellow, peel thin, with flesh divided into very moist petals. It is a valuable fruit. It is commonly used as a seasoning. It is also considered nutritious and medical.

    The lemon fruit is generally about 4 – 4.5 cm in diameter. The lemon tree is a low shrub. About 5 meters tall, the stem has a few thorns, often with slender leaves, slightly elongated leaves, resembling orange leaves, and the flowers are white and yellow. It usually bears fruit all year round. But during the dry season, there will be less fruit and less water.

    Lemons are native to Southeast Asia. people in this region know and has been taking advantage of lemons for a long time Lemon juice is used to flavor sour in many types of food. It is also used as a drink mixed with salt and sugar as lemon juice, which is well known in Thailand. and abroad around the world In addition, some alcoholic beverages are popular with lemon slices. plugged into the rim of the glass to use for flavoring

    In lemon fruit, there is 7% essential oil, but the smell is not as pungent as bergamot. Lemon juice is therefore useful as an ingredient in cleansers, fragrances, and aromatherapy. (aromatherapy) or dishwashing liquid key features but only recently found out (around the 19th century) is the prevention and treatment of scurvy. which used to be a problem for mariners for a long time Later it was discovered that the reason why lemons can help prevent scurvy. Because lemons contain a large amount of vitamin C.

    Lemons contain essential oils that give a refreshing scent. Because it contains substances Citronella. (Citronellal), citronellyl acetate (Citronellyl Acetate), limonene (Limonene), Linalul (Linalool), Terpeneol (Terpeneol), etc., including citric acid. (Citric Acid), Malic Acid (Malic Acid) and Ascorbic Acid (Ascorbic Acid), which are considered fruit acids (AHA: Alpha Hydroxy Acids). peeling away while stimulating the creation of new cells Helps fade dark spots or scars

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  • Tamarind Juice or Num Makum Piek
    One of the secrets of deliciousness Many of the Thai dishes come from tamarind juice, whether it's making spicy sauce, papaya salad, or northeastern food. including various curry menus that must use the sweet and sour taste of the tamarind juice to enhance the taste Tamarind juice is therefore considered a staple in every kitchen that should have in every home.

    Ingredients Tamarind Juice
    - Tamarind 300 g.
    - 1,200 ml of water

    How to boil tamarind juice
    1. Put the tamarind in a container to boil. Fill with water until it floods. Turn on the gas stove.
    2. Use medium heat, wait until the water is boiling, stir until the tamarind is split apart, reduce the heat and continue to boil. It takes about 10 minutes until the tamarind is completely dissolved.
    3. Bring it up and filter it in a sieve very often.
    4. Then pour it into another container by pouring it from the top first.
    5. Let the tamarind juice cool completely. Pour into a glass container and refrigerate.

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  • Coconut Cream or Hua Kati
    Coconut Cream or Hua Kati
    Is coconut milk obtained from the first coconut press. which is mixed with a little water or some may not mix at all It is the highest concentration of coconut milk. Popularly used to drop dessert or food.

    coconut milk
    That is obtained from the 2-3rd coconut squeezing with more water content. Therefore, the concentration of coconut milk decreased. It is commonly used in desserts such as curry paste, sago, and various kinds of red curry.

    Canned coconut milk or canned coconut milk
    For the new generation who doesn't go to the coconut grater market, come and squeeze the coconut milk by themselves. There may be a question that if we use coconut milk that is already sold online. How do we differentiate coconut milk - coconut milk? The answer is that canned coconut milk or 100% canned coconut milk is coconut milk, so if we use coconut milk Then bring these ready-made coconut milk to mix with water in a ratio of 1 to 1, this is enough to get the coconut milk to cook.

    coconut milk
    This word is another common word in Thai cooking. Cracked coconut milk is to bring coconut milk to a boil until it boils. The fat in the coconut milk separates and floats up to become oil on the surface. Most of them are used to make red curry, such as green curry and red curry. The way we can see the oil mixed with green and red spices floating on top looks appetizing.

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  • Dried Shrimps or Goong Hang
    Dried Shrimps or Goong Hang
    It is a kind of dry food. by drying to prevent food spoilage and can be stored for longer At home, most often have it in the kitchen. Dried shrimp can be used for cooking. or can be eaten and played Dried shrimp in a natural way keeping consumers safe from toxins

    The delicious taste is popular.
    can be stored for a long time without spoiling
    Can be adapted to make many types of food such as papaya salad, chili paste, spicy salad, sweet fish sauce, and clear soup.

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    • Chilies or Prik

      It is a plant in the family Solanaceae, genus Capsicum. The English name Chilli peppers, chili, chile or chilli comes from the Spanish word chile. These names usually mean small peppers The larger, lighter peppers are called Bell Peppers in the United States, Peppers in England and Ireland, capsicum in India and Australia, and Paprika in many European countries. Which today has been planted in many countries around the world. Because chili is an important spice and also has medicinal properties.

      Chili peppers are high in vitamin C, a source of ascorbic acid. It helps to expand the blood vessels in the intestines and stomach for better absorption of food. help the body excrete Waste and bring nutrients to the tissues of the body (tissue) for fresh chili peppers and Thai chili peppers. Contains 87.0 - 90 mg / 100 g of vitamin C. Peppers are also high in beta-carotene or vitamin A (fresh paprika 140.77 RE).

      Chillies also contain two other important substances, Capsaicin and Oleoresin, especially Capsaicin, which is used in the food industry. and therapeutic products In America, there is a product called Cayenne that kills stomach bacteria. Capsaicin also has a spicy flavor. Reduce pain in muscles, shoulders, arms, buttocks, waist and other parts of the body and there are products sold as lotions and creams (Thaxtra - P Capsaicin), but the use in excess. It may also have an impact on muscle function disruption. For safety reasons, the USFDA has determined that the substance can be used at a concentration of 0.75% for medicinal purposes.

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    • Red Curry paste or Prik Gaeng Daeng
      Red curry paste
      Red curry paste or as we call it red curry paste Consists of large dried chilies, galangal, lemongrass, kaffir lime skin, coriander roots, onions, garlic, shrimp paste and spices such as coriander balls, cumin, served in coconut milk curry. Called 'Red Curry', its identity is red curry paste. It breaks but the oil doesn't separate into layers. Mellow flavor, less spicy than green curry. because using dried chili (Green curry uses fresh chili) Red curry is often eaten with salty things such as salted fish, salted meat.

      If red curry paste is brought to a curry without coconut milk, it is called 'Kaeng Pa'. Curry is popular with meat such as pork, chicken and wild animals such as wild boar, quail. The spices in red curry paste will help deodorize the meaty smell as well. Kaeng Pa soup is not clear, but not thick, salty, spicy, fragrant Krachai aroma.

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    • Shrimp Paste or Kapi
      Shrimp Paste or Kapi
      Kapi was invented by fishermen. who want to pickle shrimp caught for eating for a long time So I made a pickle. no matter what the assumption but the fact is Shrimp paste is a South East Asian recipe. which at present Shrimp paste has become part of the food culture. and generate income for various communities from the production of shrimp paste for sale

      Ever: Shrimp Paste
      The southern part of Thailand is called Kapi. There are 3 types.
      1. Koi Kung is salted with krilled shrimp for 1 night and then dried in the sun. Bring to grind or mill thoroughly. and sunbathing again Then put them in baskets or baskets with banana leaves for another 7 days and then store them to eat.

      2. Koi Pla is a shrimp paste made from freshwater fish. The most famous is Koi fish from Thale Noi. making shrimp By cutting the head of the fish and scraping off the scales before marinating with salt.

      3. Kep sweet shrimp, made like ever shrimp but pounded thoroughly and dried in the sun three times. The last time pounded together with brown sugar.

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    • Green Papaya or Malagaw Dip
      Papaya is a type of fruit tree, about 5-10 meters tall, native to Central America. was brought to Southeast Asia during the Ayutthaya period. raw fruit is green When cooked, the flesh inside is yellow to orange. It is commonly eaten both fresh and used for cooking such as papaya salad, etc., or can be processed into other products.

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