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Garlic
Garlic is really important component used in Thai food and are found in every recipe first fried vegetables and meat. It is not lack of soup and spicy red pepper paste and salad as well. This includes garlic, roasted garlic and sprinkle plants of minced garlic to food.
Advantages
- Lower Blood Pressure
- Prevent heart disease
- Anti-bacterial, fungi, yeasts, viruses --
Garlic Use in Thai Food:
--Khiao Kaeng Wan Kai
- Beef Masaman
- Kai Phad Phed
- Kai Phanaeng
- Som Tum
- Phad Thai
- Khao Phad Kra Prao
- Nam Ya Pla
Ginger
The Thai people use ginger to reduce the smell of fish in many jurisdictions. Som tom, steamed fish with lemon or RFI), with meat and ingredients such as Miang (Miang Kum appetizer which, Miang Pla Tou Miang Som is with mixed pickling, mussels, and Tai Pla, Saeng Wha chopped ginger, Delicious etc.frying meat and practically Yam Pla Tu, Khing Yam, Yam Yam Pla Kra-pong and slip Hoy. Ginger in brine is a good addition to many types of cooked rice and pasta. Ginger juice and ginger in syrup, cooked and mixed with mung beans or sweet potatoes are delicious desserts.
Advantages
- Antihistamines
- Anti-bacteria, yeast fungi,, viruses
Ginger's Thai Food:
- Beef Masaman
Tamarindo
The Thai people in all parts of eating tamarind, freshLeaves, flowers and pods, such as vegetables and spices agents. The content of the pods mature sees sour taste. The people in the central part of Thailand use the young pods as part of tamarind pulp. The fresh leaves are used in soups, Tom Klong Pla Kroab and pork in coconut and pumpkin soup.
Advantages
- Cooling
- Laxative
- Antihistamines
Use at Tamarind Thai Food:
- Beef Masaman
- Phad Thai
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