We love our veggies…always have as do our children and grandchildren and a big proportion of our plates are always filled with vegetables…As I now live here… the world of vegetables, fruit, and herbs has been thrown wide open so many to choose from and enjoy…
It is also National Pecan Sandy Day...something which I have never heard of but I will endeavor to find out by the end of this post…
Seaweed Caviar or as it is called here grape bunch seaweed…
Also, known as sea caviar it is quite rare and harvested by hand diving …It gives a lovely pop in your mouth and with the chilli sauce, it is nice…I actually only got 1 small piece as Lily and Aston both love it and disappeared with the pot of chilli and the dish and it was soon gone xxx Has anyone else tried this…I know my friend Thelma has she eats it with salt, vinegar, ginger root, and chilli which sounds rather nice…Have you tried it???
These vegetables are Thai Spinach, Thai Basil, Thai Potatoes, and the last one is a type of Thai plum…The Thai basil is grown everywhere and commercially the Thai potatoes not so much and the spinach and the Thai plums are either foraged or found on local markets/gardens.
Coriander Root (Raag pak chee)
In Thai cuisine, the root is ground in a mortar and pestle with garlic and chili and is the basis for many curries, soups, and pastes.
When using coriander I just wash and cut off the roots and keep a bag in my freezer for when I am making a Thai dip or curry paste the flavour of coriander is much more pronounced in the roots…Also if I run out of coriander I just crush the roots and use it as coriander if it is for a sauce or curry.
Kaffir Lime Leaf (Ma krut)
It is a double, dark green coloured leaf. Kaffir Lime Leaves are used extensively in Thai cooking. Medicinally Kaffir Limes are good for digestion and they have quite a clean, fresh taste. There’s a tanginess without the bitterness.
The leaves for cooking are always finely shredded which is an art using a very sharp knife it has taken me a while but I can now shred them finely.
Thai Sweet Basil (Bai horapha)
Thai basil, also known as Oriental basil or Asian basil, is a cultivar of sweet basil commonly used in the cuisines of Thailand, Vietnam, Cambodia, and Laos.
Compared to the common Mediterranean sweet basil, Thai basil has more of a pronounced licorice or anise flavor. Because of this, it is sometimes referred to as anise or licorice basil, but it should not be confused with the American cultivars of these basils. The flavor is peppery and warm, and although there is a difference between Thai basil and common sweet basil, they can be substituted for each other in most recipes. Thai basil tends to hold its flavor better when cooked than its Mediterranean cousin does.
Holy Basil (Bai krapow)
Holy basil is sometimes referred to as “hot basil” or “pepper basil” because unlike sweet or Thai basil, which has a flavour more reminiscent of licorice, holy basil is spicy and more like cloves.
Because its flavor intensifies as it cooks, it is preferred cooked over raw. In Thai cuisine, holy basil is often matched with garlic, hot chilies, and nam pla (fish sauce) to flavor stir-fries. It is not interchangeable with Western, or sweet, basil in most recipes that call for the latter.
Sataw Beans or Stink Beans (Saadtaw)
Sadtaw is a prized vegetable in the southern region of Thailand. It actually is not a vegetable, but the young beanlike seeds of a large tree carried in long, flat and wavy, over-sized, bright green seedpods.
Each seedpod yields only a small handful of seeds.
Wing Beans (Tua puu)
These Thai greens beans have a different appearance but a similar taste to long green beans. If you can’t find the Thai beans use long green beans. They are eaten raw with spicy sauce or sometimes steamed or par-boiled or stirfried as pictured with garlic and oyster sauce.
The wing bean plant produces pea-like beans with four-winged edges. Its lawn green pods are best picked when immature so that the pod and beans within can be eaten. Their flavor is sweet like many pea varieties, with a clean grassy finish.
Thai Eggplants come in all shapes, sizes, and colors, ranging from tiny green pea eggplants), to medium-sized green and white striped eggplants — Purple, yellow, white, you name it. Notice how all the vegetables and fruit now comes in banana leaves fashioned into containers.
Small purpleThai eggplants
Tiny pea eggplants used in Thai Curries
They all have a slightly bitter taste, and flavor quite unlike Western or Japanese eggplants. They are most commonly eaten with dips or in Green Curry.
Meliantha…used as medicinal plants in Thailand I was introduced to this plant and the lovely soup when I visited family I have since seen it on local markets stalls on occasions.
Meliantha and Ant egg Soup
It is classed as a delicacy here and a quite expensive indigenous vegetable. I was told that the soup is also good if you have tummy problems…..I love that the Thais in the villages still practice the old ways with herbs and roots to cure a number of ills… Rather than conventional medicines that some cannot afford or trust.
These are just a few of the vegetables which I enjoy here some you may be able to get from Asian stores where you live others you will have to visit Thailand to sample them.
National Pecan Sandy Day…I have discovered they are like a sable biscuit…
A shortbread-like butter cookie with a sandy texture, sablé means “sand” in French and refers to both the color and the texture of the cookies. The cookies originated in the Normandy region of France and are a very popular tea cookie. Common variations include chocolate and lemon sablés.
In some sandy recipes, the dough is lighter than traditional dense, buttery shortbread. A pecan sandy is simply the shortbread with chopped pecans added to the dough, or a pecan half embellishment on the top of the cookie.
Do you have a recipe to share of Pecan Sandy Cookies???
Thank you for reading this post I hope you have enjoyed about the vegetables that I can get here in Thailand xx
About Carol Taylor:
Enjoying life in The Land Of Smiles I am having so much fun researching, finding new, authentic recipes both Thai and International to share with you. New recipes gleaned from those who I have met on my travels or are just passing through and stopped for a while. I hope you enjoy them.
I love shopping at the local markets, finding fresh, natural ingredients, new strange fruits and vegetable ones I have never seen or cooked with. I am generally the only European person and attract much attention and I love to try what I am offered and when I smile and say Aroy or Saab as it is here in the north I am met with much smiling.
Some of my recipes may not be in line with traditional ingredients and methods of cooking but are recipes I know and have become to love and maybe if you dare to try you will too. You will always get more than just a recipe from me as I love to research and find out what other properties the ingredients I use contain to improve our health and wellbeing.
Exciting for me hence the title of my blog, Retired No One Told Me! I am having a wonderful ride and don’t want to get off, so if you wish to follow me on my adventures, then welcome! I hope you enjoy the ride also and if it encourages you to take a step into the unknown or untried, you know you want to…….Then, I will be happy!
Be safe and stay well xxx