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
Black Glutinous Rice (Kao Niow Dahm)
Tag: Ingredients
Holy Basil (Bai Ka-Prao)
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
Coriander / Cilantro – The Essential Herb of Asian Cuisine
Coriander / Cilantro – The Essential Herb of Asian Cuisine Coriander, also known as cilantro, Chinese parsley, or dhania, is an annual herb belonging to the Apiaceae family. Its fresh… Read More
Curry Leaves (Murraya koenigii) – Aromatic Leaves of Asian Cuisine
Curry Leaves (Murraya koenigii) – Aromatic Leaves of Asian Cuisine Curry leaves grow on the Murraya koenigii tree, which is native to tropical and subtropical Asia, particularly the Indian subcontinent,… Read More
Thai Basil – The Aromatic Herb of Southeast Asia
Thai Basil – The Fragrant Herb of Southeast Asia Thai basil (Thai: โหระพา; Vietnamese: húng quế) is a type of basil native to Southeast Asia that has been selectively cultivated… 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
How to grow your own lemongrass
How to grow your own lemongrass What to use it for? Lemongrass (Cymbopogon citratus), as its name suggests, is a lemony-tasting, grassy herb. Thai and other Asian recipes, as well… Read More
Pumpkin in Southeast Asian Cuisine – From Savory Dishes to Sweet Delights
Pumpkin in Southeast Asian Cuisine – From Savory Dishes to Sweet Delights Pumpkin is a versatile ingredient widely used across Southeast and South Asia. In India, it becomes a sweet… Read More