Bai Dtamleung
A green, maple-shaped leaf that tastes like spinach. It is used mainly in Thai food in dishes such as...
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Bamboo Shoots
Crisp with a slightly nutty bitterness. Choose shoots that are smaller in size and firm in texture. They are...
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Banana Flower
Used right across Asia, the banana flower is crimson-purple and used as a vegetable. In Thailand, slices of the flower...
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Banana Leaves
Used to wrap foods when cooking. Mainly used for grilling and containing desserts....
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Basil, Holy
Known by this name as it is traditionally planted around temples. Serrated leaves, with a strong odour. Only used...
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Basil, Sweet
This basil has large leaves and purple stems. It has a strong aniseed taste and is used to garnish curries...
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Bean Paste, Yellow
Not yellow, but actually brown. It is salty and used when a lighter sauce is required....
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Bean Sprouts
Usually grown from mung beans (or soy beans). If using soy bean sprouts (less widely available) they must be cooked...
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Bento
Japanese lunch box containing several small dishes....
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Betel Leaves
Used in the making of miang, a popular Thai snack and added to some curries. Cha plu (Thai) is a...
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Bitter Gourd/ Melon
Long, green and knobbly they have a bitter taste due to the natural presence of quinine (an anti-malarial substance). It...
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Blachan
This pungent paste is made from fermented prawns (shrimp). It can be sold in jars, cans, slabs and cakes it...
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Bonito
A dried fish that is added to dishes to increase flavour and protein. Dried and whole, it is reminiscent of...
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Bread Fruit
This fruit is large in size, with a knobbly skin and starts out green but then ripens to a browny-yellow....
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Bulgogi
Korean barbeque sauce made with soy, sugar, toasted sesame seeds, ginger and spring onions. Wafer thin beef is usually cooked...
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