Archive for the ‘Thai Cooking’ Category

Kaffir lime (makrut) is a distinctively fragrant citrus fruit that adds a truly unique flavor to Thai cooking.

There really is no other citrus substitute that can replace the distinctive flavor of the Kaffir lime.

Surprisingly, the juice of the Kaffir lime is not actually used that often in Thai dishes. Rather, the Kaffir leaves (bai magrood) and the zest of the Kaffir lime peel (pew magrood) are the more commonly used parts of the fruit that introduce the unmistakable and unique essence to many Thai dishes.

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Here is some information and background on some of the unique ingredients that make Thai food so very distinctive.

Ginger

Ginger (khing) adds flavor to Thai cooking. And did you know that Ginger juice can help cure light fevers, a runny nose or indigestion?

Sweet Basil

Sweet basil is similar (ho-ro-pa) is similar to the variety used in Italian cooking. the oil of sweet basil can be used to make a curative drink to treat indigestion caused by eating too much meat. And fresh sweet basil makes a great natural breath freshener. Just pop a few leaves in your mouth and give them a chew. Sweet basil is also a source of betacarotene, believed to be a cancer-fighting substance.

Lime

Thai limes are smaller and almost spherical when compared to the limes found in most western supermarkets. The juice of a Thai lime is also sweeter.  The lime juice is used in many Thai dish preparations, and a fresh lime segment is often served with many fried rice dishes.

Lemongrass

One of the most subtle, yet distinctive ingredients used in Thai cooking, this herb provides a lemony flavor and aroma, especially when cooked.  In Thai, lemongrass is called “Ta-Krai”. The oil that gives the plant its lemon aroma is a good cure for upset stomach and indigestion. Lemongrass juice or tea is a popular herbal drink in Thai traditional medicine. And did you know that lemongrass tea also makes an effective natural insect repellent that can be used to water houseplants to discourage bugs. Read the rest of this entry »