Veg l Pantawan Cooking class, Cooking school in Chiang Mai เชียงใหม่

Pantawan Cooking l

201 Moo. 2, Mae Hia,

Muang, Chiang Mai, Thailand, เชียงใหม่ l

+66 62 926 6628 l pantawancooking@gmail.com

 @Copyright 2018 

Vegetables & Others

Thai foods entrance the eye as well as the palate qualities well displayed in Thailand’s appealing and appetizing variety of salads. These salads combine fresh raw vegetables with protein such as shrimp, squid or charcoal-broiled, thinly sliced beef. The paradigmatic salad resonates with three taste notes: a hint of sourness, followed by saltiness, then sweetness.

Lime

Lime (from Arabic and French lim) is a term referring to a citrus fruit which is typically round, green to yellow in colour, 3–6 cm in diameter, and containing sour and acidic pulp. Limes are a good source of vitamin C, and are often used to accent the flavours of foods and beverages. They are grown all year round and are usually smaller and less sour than lemons.



Credit: http://en.wikipedia.org/wiki/Lime_(fruit)

Green Onion

Green Onions (or spring onions) are the edible plants of various Allium species, all of which are "onion-like", having hollow green leaves and lacking a fully developed root bulb.



They may be cooked or used raw as a part of salads, salsas, or Asian recipes.



Credit: http://en.wikipedia.org/wiki/Scallion

Long Bean



It is known as the yardlong bean, bora, long-podded cowpea, asparagus bean, snake bean, or Chinese long bean. Despite common name, the pods are actually only about half a yard long; the subspecies name sesquipedalis (one-and-a-half-foot-long) is a rather exact approximation of the pods' length.
This plant is of a different genus than the common bean. It is a vigorous climbing annual vine. The plant is subtropical/tropical and most widely grown in the warmer parts of South Asia, Southeast Asia, and southern China. A variety of the cowpea, it is grown primarily for its strikingly long (35-75 cm) immature pods and has uses very similar to that of the green bean. The many varieties of yardlong beans are usually distinguished by the different colors of their mature seeds.



Credit: http://en.wikipedia.org/wiki/Vigna_unguiculata_subsp._sesquipedalis

Bitter Eggplant

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. 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.

Sweet Eggplant

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. 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.

Jew's Ear Mushroom

Jew's ear, jelly ear or by a number of other common names, is a species of edible Auriculariales fungus found worldwide. The fruiting body is distinguished by its noticeably ear-like shape and brown colouration; it grows upon wood, especially elder.



Credit: http://en.wikipedia.org/wiki/Auricularia_auricula-judae

Pork Scratching

Pork scratching or pork rind, deep fried pork skins. Northern Thai people most often eat pork rinds together with different Thai chili pastes, such as green chili dip which is made from grilled green chili peppers and northern red chili dip, made with dried chili peppers, tomato and minced pork. It can also be eaten as a snack, either on its own.