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Literally translated, the Thai name means "claws of the Garuda". These slightly bitter and slightly sour leaves can be served raw together with a chilli dip. It is also used as a vegetable in certain Thai curries. Phak liang ผักเหลียง Melinjo: Commonly made into an omelet. Associated with Southern Thai cuisine. Phak lueat
Thai eggplant (Thai: มะเขือ, RTGS: makhuea) is the name for several varieties of eggplant used in Southeast Asian cuisines, most often of the eggplant species Solanum melongena. [1] They are also cultivated in India and Sri Lanka and feature in Sri Lankan cuisine .
Cha-om omelette; a popular Thai and Burmese dish Thai cuisine. Deep-fried cha-om leaves with Nam phrik kapi. In Northeast India, in the states of Mizoram and Manipur, climbing wattle is an ingredient in indigenous cuisine like kaang-hou (fried vegetables) and eromba. The plant is locally known as khanghmuk in Hmar, khang in Meiteilon and ...
Printable version; In other projects ... This is a category for vegetables that are particularly associated with Asian cuisine. Subcategories. This category has the ...
Sweet basil (Ocimum basilicum) has multiple cultivars — Thai basil, O. basilicum var. thyrsiflora, is one variety.Thai basil may sometimes be called chi neang vorng, anise basil or licorice basil, in reference to its anise- and licorice-like scent and taste, but it is different from the Western strains bearing these same names.
Achat is the Thai version of the Malay and Indonesian pickle called acar. Where the original acar can be made with a whole range of vegetables, the Thai versions are limited to cucumber. Achat is often served in a small dish as a dipping sauce for sate, thot man pla (spicy Thai fish cakes), and popia thot (deep-fried spring rolls).
Today's NYT Connections puzzle for Wednesday, January 15, 2025The New York Times
Thai name Thai script English name Image Region Description Kai tun ya chin ไก่ตุ๋นยาจีน The name literally translates to "chicken stewed with Chinese medicine". It contains medicinal herbs, one of them the dried fruit of the wolfberry, a.k.a. goji berries (Thai: เก๋ากี้; kaoki). The dish is of Chinese origin.