Category: INGREDIENTS

Black Glutinous Rice (Kao Niow Dahm)

Black Glutinous Rice (Kao Niow Dahm)

Black Glutinous Rice (Kao Niow Dahm) Black glutinous rice (Kao Niow Dahm) – also known as black sticky rice is a staple ingredients in South East Asia´s cuisine, used in… Read More

Thin Rice Noodles from Thailand (Khanom chin)

Thai Rice noodles Khanom chin

Khanom chin Khanom chin are fresh, thin rice noodles in Thai cuisine which are made from rice sometimes fermented for three days, boiled, and then made into noodles by extruding… Read More

Holy Basil (Bai Ka-Prao)

Holy Basil (Bai Ka-Prao ใบกะเพรา)

Holy Basil (Bai Ka-Prao) Bai Ka-Prao (ใบกะเพรา) is also called Holy Basil, Indian Basil, King Basil or tulsi. This special kind of basil is called holy because Hindus and Buddhists… Read More

Vietnamese Sticky Rice (Xôi)

Xôi is a sweet (ngọt) or savory (mặn) Vietnamese dish made from glutinous rice and other ingredients. Although it is often served as a dessert, in many mountainous areas in… Read More

Coriander / Cilantro – What would Asian cuisine be without it?

About coriander Coriander also known as cilantro, Chinese parsley or dhania, is an annual herb in the family Apiaceae. Coriander is native to regions spanning from southern Europe and northern… Read More

Curry Leaves (Murraya koenigii)

Curry Leaves (Murraya koenigii)

Curry Leaves (Murraya koenigii) The curry tree (Murraya koenigii) is a tropical to sub-tropical tree in the family Rutaceae (the rue family, which includes rue, citrus, and satinwood), which is… Read More

Thai Basil

Thai basil (Thai: โหระพา;Vietnamese: húng quế) is a type of basil native to Southeast Asia that has been cultivated to provide distinctive traits. Widely used throughout Southeast Asia, its flavor,… Read More

Homemade Ghee

Homemade Ghee

Homemade Ghee Ghee is one of the Basics in the Asian cuisine. Ghee is widely used in Indian cuisine. All over India, rice is sometimes traditionally prepared or served with… Read More

Ginger in Asian cuisine

Ginger in Asian cuisine Ginger, what would the Asian cuisine be without it? Ginger is a flowering plant, in the family Zingiberaceae whose rhizome, ginger root or simply ginger, is widely used as a spice or a folk medicine. It is a herbaceous perennial which grows… Read More

Cumin Seeds in SEA cuisine

Cumin Seeds in SEA cuisine Cumin, sometimes spelled cummin, (Cuminum cyminum) is a flowering plant in the family Apiaceae, native from the east Mediterranean to India. Its seeds (each one contained within a fruit, which is dried) are used… Read More