*TIPS
ARTICHOKES May be used for “Kratong” (banana leaf cup) when you make Ho mok
ASPARAGUS Boil and serve with “namprik” Also good when fried with shrimp and pork.
BEAN SPROUTS Soak in water .Will keep in refrigerator for 2-3 days.
BROCCOLI Stalk-slice thin. Soak in water for 15 minutes then fry in hot oil Tastes as good as Chinese broccoli or even better.
BRUSSEL SPROUTS Boil and top with coconut milk. Serve with namprik. Used in kang som (hot sour soup) they are delicious.
BUTTON MUSHROOMS Very good in curry.
CARROTS Grated carrots mixed with chopped cabbage make good “som tum” (papaya salad)
CAULIFLOWER Separate into flowerettes. Use in chicken curry. Curry will remain thick and taste very good.
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CORIANDER Wash thoroughly, remove sand drain well. Put in covered jar.Will keep in refrigerator for a week.
FRIED GARLIC Best to fry a lot of at a time and keep in a tightly closed jar. Used in many ways in Thai cooking.
KRACHAI, LEMON GRASS, AND KHA (Dried) Soak in warm water for 30 minutes before use.
LEMON-PEEL May be used instead of lemon grass when you make curry paste.
MEXICAN CHILI Cut lengthwise in fourths and chop into small segments. Strain out seeds. Put chili segments in nampla (fish sauce) Tastes as good as nampla-prikkeeno in Thailand.
PICKLED CHILI Cut chilies and remove seeds. Add vinegar and let stand for 15 minutes. Add water and let stand for one hour. Serve with all kind of noodles Will keep for months in a covered jar.
micelli, made from mung beans.
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dESigned
By SsWeBoNlInE.CoM
