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Wanta’s Cuisine

 

The Market

 

Any good cooking and healthy food begins with fresh ingredients and in Thailand all the ingredients and even the spices can be bought fresh daily at the local markets which are located in every village and town.

On the following pages in this section are lists of some of the ingredients used in Thai cooking. They are broken down into 5 general categories but they really combine many different food groups together like edible leaves and flowers and roots on the Herbs list page and mushrooms on the Vegetables list. There are hundreds of more ingredients that are used daily in Thailand however these lists are limited to the main ingredients I will use most often in the dishes and sauces I present here. Herbs and Spices, Vegetables, Fruits and Nuts, Noodles and Rice, Meats and Sea Foods

As you will see there are boundless choices of ingredients to choose from and they can be combined in an endless variety to produce stunning combinations which makes Thai food so appetizing and special.

Markets open early and if you like you can accompany me to the market while I selects the freshest ingredients for your meal.

Thai Ingredients

Herbs and Spices

Bai bua bok

(Indian Pennywort)
Usually made into iced drink.

Bai makrut

(Kaffir lime leaves)
Kaffir lime leaves are widely used in spicy Thai soups and curries, either cooked whole, together with the dish, and/or finely shredded and added before serving.

Bai toei

(Pandan or screwpine leaves)
This sweet smelling leaf is used for flavouring different sweet snacks/desserts. It is also used in the well known dish Kai ho bai toei, deep fried chicken wrapped in pandanus leaves, as well as to stuff the belly of barbecued fish