The Arsenal Files 8/The Arsenal Files Collection #8 (Arsenal Computer) (1996).ISO/health/muoithai.zip/GLOSSARY.TXT

Text File | 1996-10-01 | 24KB | 731 lines

From Muoi Khuntilanont's Kitchen

Glossary

At the start of [most] of the definitions you will find a
transliteration of the Thai name. Where appropriate I also add Latin
Names for produce and include the common western name.


Rice
Flour
Noodles
Sugar
Animal Products
Beans & Bean Products
Herbs & Spices
Fruits & Vegetables
Prepared Spice Mixtures


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Rice
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Rice is a staple food, served with most meals, usually as a side dish.
One plate meals are widely sold by hawkers and small food shops, when
they are generally known as khao kaeng (rice & curry). This together
with kuaitiao forms the "fast food" of Thailand.


Rice

khao ja-ao. This is the staple diet of Thailand. Commonly known as
Jasmine rice in the west, it is generally steamed and served as a side
dish with Thai foods. (A few "one plate specials" have the food served
over the rice). This is a long-grained non-glutinous rice that when
steamed (khao suay or "pretty rice") should be fluffy and light.

Glutinous rice

khao niao. Also known as sticky rice (a literal translation of the Thai
name), is the staple rice in Northern Thailand, but is eaten throughout
the Kingdom. It is frequently used as an eating utensil: a ball of rice
being used to pick up morsels of food [in the right hand].

Fermented rice

khao maak.Made by fermenting cooked sticky rice, it is sold as a sweet
(and not suitable for home production).

Ground rice

khao koor. khao koor powder is used as a condiment in preparing a number
of well known Thai dishes. It is best prepared by heating a wok or heavy
iron skillet over medium heat, and toasting 3 tablespoons of dry raw
jasmine rice until it turns a golden brown. Cool, then grind to a coarse
powder in a mortar & pestle or coffee mill. It will keep almost
indefinately in a well stoppered jar.


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Flour
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Rice flour

paeng khao ja-ao (commercially) from jasmine rice.

Glutinous rice floor

paeng khao niao made(commerciall) from glutinous rice

Corn flour

paeng khao phoot is a fine white flour (also known as corn starch).

Tapioca flour

paeng man sampalang is made from tapioca (also known as casava) tubers.
It is commonly used in Thailand, mixed with a little water, as a
thickening agent.

Wheat flour

paeng sali is the Thai equivalent of "General Purpose" flour.

Tapioca pellets

saku met lek are the small (2mm) pellets of tapioca flour used to make
sweets and desserts. Before use they should be mixed with hot (not
boiling) water, kneaded, and left to rest for a while.

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Noodles
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Noodle dishes - known as kuaitiao (pronounced 'g-why-tee-ow') - both as
soups and 'dry' dishes (kuaitiao haeng) are popular "fast food" in
Thailand. In addition noodles form a basic component of many of the well
known Thai foods.

Rice noodles

kuaitiao comes in flat strips of various widths: sen yai is a broad
noodle, about 2 cm wide, sen lek, is narrower, at about 5 mm, and sen
mee is thinner still, at about 1 or 2 mm thick. In Thailand you can also
buy uncut sheets of the noodle, that you trim to your particular
requirements. If noodles are purchased dried they must be soaked briefly
before use.

Rice vermicelli

khanom jin (literally Chinese noodles) are thin, round noodles made from
rice flour, and equivalent to the vermicelli sold in the west. In
Thailand they are often eaten cold, but it is recomended that they be
steamed before eating them.

Egg noodles

ba mee are yellow noodles made from wheat flour and eggs, and if
unavailable any wheat based Itallian pasta could be used as a
substitute.

Mung bean noodles

wunsen are thread like noodles of mung-bean flour. Sold dry they become
transparent when soaked.

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Sugar
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Sugar

nam tan sai is standard granulated cane sugar. Whilst it is available in
a wide range or qualities in Thailand, plain sugar as sold in the west
can be used wherever this is stipulated.

Brown Sugar

nam tan sai daeng (literally red sugar), is a less refined version of
plain sugar, and is used frequently in sauce making.

Palm sugar

nam tan peep is made from palmyra palm (Borassus flabellifera) sap. This
is a light brown paste like sugar. Widely sold in 5 gallon cans (known
as peep in Thai, hence the name).


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Animal products
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Fish sauce

nam pla is a clear, brown liquid derived from a brew of fish and shrimp
packed in salt in earthen jars to ferment. Cheaper varieties have a
slightly acrid scent, but this is not apparent in the cooked food. Fish
sauce is the normal source of salt in Thai cuisine, and if you are
vegetarian you can substitute a good quality light soy sauce.

Fermented fish

plara is formed from a mixture of fish, packed in salt and mixed with
roasted rice, and left to ferment. Whilst Thais do occasionally put the
entire fermented fish in dishes (and there is a slight concomittant risk
of parasites when doing so), in most cases the paste is pressed in a
muslin bag and the result liquor used as a flavorant. Anchovy paste may
be used as a substitute.

Salted fish

pla khem is any dried salted sea-fish. In Thai markets vendors slice
pieces from the fish to suit the buyers. It is slightly roasted before
use to bring out the full aromatic impact.

Dried fish

pla haeng is a freshwater fish (commonly serpent head), that has been
slit open, cleaned, and left to dry naturally in the tropical sun.

Shrimp paste

kapi is made by fermenting salted shrimp then allowing the paste to dry
in the sun, and finally grinding it and adding a little moisture to form
the final paste.

Dried Shrimp

koong haeng are small shrimp, sun dried.

Mackeral

pla tu, Rastrelliger chrysozonus, usually sold steamed in Thailand as a
snack. Fresh mackeral, pla tu sot are available in markets, and are
generally what is required in cooking.

Sea mussels

hoi malaeng phu

Sea bass

pla kraphaong - the term is applied to any fish of the bass or perch
family, caught in salt water.

Red snapper

pla daeng, Lutjanus annularis

Catfish

pla duk, Clarias batrachus, a small freshwater catfish. A giant variety,
called the Mekong catfish, is now a protected species though a very
small number (usually 6) are sold each year as part of festivities to
celebrate the fertility of the Mekong. This is similar to the Texas
Channel Catfish. pla duk foo, or crispy catfish, is catfish that has
been cleaned then roasted or steamed until cooked, then it is slit open,
the flesh removed, and deep fried in very hot oil, whence it puffs in a
manner akin to popcorn.

Climbing perch

pla maw, Anabas testudineus, a freshwater fish

Featherback

pla krai, Notopterus chitala, a freshwater fish

Serpent head

pla chawn, Ophiocephalus striatus, a freshwater fish

Scraped fish meat

neua pla khut is obtained by skinning a fish (such as featherback), and
scraping the meat from the bones with a spoon, or blunt knife. The flesh
is then pounded to a paste in a mortar and pestle (or a food processor).

Eggs

May be either chicken eggs - khai kai (pronounced k-eye guy), or dusk
eggs - khai pet. Unless specified otherwise recipes assume duck eggs
(use large chicken eggs if unavailable). Salted eggs are known as khai
khem.

Pork belly

mu sam chun is a rather fatty bacon-cut pork.

Fermented pork

naem is a fermented mixtrue of pork and pig skin.

Soup stock

nam sup (literally 'soup water'), is traditionally made from chicken
bones and vegetables, though vegetarian and pork based stocks are also
used. (see recipe).


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Beans & Bean Products
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Soybean curd

taohu (which is tofu with a Thai accent) is made up in the usual range
of salted and unsalted, soft and hard blocks. Salted curd is yellow, and
known as taoho leuang. Soft white bean curd, known as taohu kha-ao
chanit awn is used in soups. Fermented bean curd is known as taohu yee.

Fermented soybeans

tao jiao. Soybean paste, tao jiao nam, is made by mixing fermented
soybeans with flour

Soy sauce

si ieu (soy pronounced with a Thai accent), comes in three main
varieties:- si ieu khao (white soy) is light soy, a pale brown colour.
Used more or less interchangeably with fish sauce if a vegetarian dish
is desired. si ieu dham (black soy), is the dark soy, used as a colorant
in place of fish sauce. si ieu wan or sweet soy is a dark, sweet sauce.
Note that these are the Chinese, rather than the Japanese variety.
Mushroom soy (si ieu het) is occasionally used in soups.

Black beans

thua dham are used mainly in desserts.

Mung beans

thua khiao are used shelled in desserts, and also as a source of bean
sprouts.

Long or string beans

thua phak yao are very long green beans (sometimes called yard beans or
yak's tails in western markets). Foreigners are cautioned against
attempting to use the Thai name in English-speaking countries (it is a
close homophone of a coarse anglosaxan vulgarism.)

Wing beans

thua phu often fried as peanuts are, and used as a light snack. Commonly
an ingredient in soups and curries.


Note that Thais frequently refer to both peanuts and green peas as thua,
and both are commonly eaten deep fried as a snack. Ground toasted
peanuts are a common table condiment and an ingredient in dishes such as
pad thai and sate.


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Herbs & Spices
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Ginger

khing, or Zingiber officinale is a rhisome that is usually peeled and
either julienned or grated for use. Young ginger, known as khing awn is
white, and is eaten both fresh and pickled, as well as using it in
cooking.

Galangal

kha, Alpinia galangal, is a 'cousin' of ginger, and used in a similar
way. Be careful when buying as in some markets this shares the name
'lesser ginger' with another rhisome. kha is a pale rhisome that
otherwise resembles young ginger.

Lesser ginger

kachai, Kaempferia panduratum, is also a relative of common ginger, but
forms thin, fingerlike rhisomes. Used in fish dishes.

Tumeric

khamin (literally smelly galangal) is Curcuma longa, a relative of
ginger. Available fresh in Thailand ans as a powder in the west. It is
an important flavor ingredient in Muslim inspired dishes from the
Southern region of Thailand, but otherwise is used in very small amounts
as a colorant. It is also used to dye monks' robes.

Lemon grass

takhrai, Cymbopgon citratus, is an aromatic grass. The spikey tops are
discarded leaving the slightly bulbous base of the stem, thich is
bruised, and then sliced very thinly. The Thais eat lemon grass, but
most westerners find it too woody (possibly because it is sold rather
fresher in Thailand), in which case it should be cut into pieces about 1
to 2 inches long and discarded before eating.

Garlic

katiem (pronounced 'gra-tee-em'), Allium sativum is widely used,
generally being struck with a cleaver to dislodge the skin then coarsely
chopped. Pickled garlic, or katiem dong are widely used as a condiment
and even eaten as a snack.

Shallots

hom lek (little onion) or hom daeng (red onion), Allium ascalonicum, is
a small, reddish purple onion, that is the normal onion in Thai cooking
(the larger ones being recent introductions). However in many dishes
yellow or spanish onion can be substituted.

Onions

hom hua yai, Allium cepa, is larger and paler than shallots. Green
onions (spring onions) are also widely used in cooking (and occasionally
eaten raw with foods such as khao man mu daeng.

Cinnamon

op choi is the bark of one of the trees of the Cinnamum spp. genus (the
laurel family). Before use the bark is generally roasted or toasted to
bring out the aroma.

cha em

A sweet cane-like wood, the root of Glycyrrhiza glabra, which is also
the source of liquorice.

Cloves

kan phlu, the flower buds of the tree Caryophyllus aromaticus, a local
native.

Cumin

yira, the seeds of Cuminium cyminum are used, generally roasted before
use to bring out the aroma.

Sesame

nga, Sesamum indicum, a white seed in a dark hull. Only the seed is
used. (sesame oil is not a common ingredient in Thai cuisine, though
toasted seeds are added to some dishes for seasoning.)

Cardamom

luk krawan, the seeds of Amomum krevanh, look like tiny coconuts, only
the seeds themselves (not the whole pod) is used, and they are generally
stir fried before use to maximise the aroma.

Bay leaf

bai krawan

Coriander

phak chi, Coriander sativum, is a member of the parsley family, being
known as Chinese Parsley or Cilantro in America. All parts of the plant
(including the roots) are used in Thai cuisine

Basil

Three basils are common in Thai cuisine: bai horapha (deep green leaves
and reddish stems) and bai maenglak (light green) are sweet, mild
basils, whereas bai kaprao, or holy basil, has a hot peppery taste when
fried.

Peppercorns

phrik thai, the berries of Piper nigrum, either with the cases (black
pepper), or without (white pepper). Green peppercorns are also
occasionally used. Unless the recipe states otherwise use black
peppercorns, toasted and ground immediately before use.

Chillies

A large number of varieties of chili are common in Thailand, but the
most common are the following.

phrik ki nu, or mouse dropping chilis, are also known as dynamite
chilis, they are the smallest type, and also the hottest. They come in
green and red (phrik ki nu daeng) varieties, the latter having been left
on the bush longer to mature. Red ones are also sun dried. They do not
travel well, and nor are they totally suitable for domestication,
consequently the chilis sold as such in the west are generally a larger,
milder chili, known in Thailand simply as phrik or as phrik krungthep
(Krungthep being the Thai name of Bangkok). Mexican habaneros, or Scotch
Bonnet peppers may be used as alternatives.

phrik chi fa, or Thai jalapenas, are a medium hot to mild chili,
commonly green or red, but also white, yellow, and purple, about finger
sized, and used in milder dishes, or where color and texture are the
aim. Mexican jalapenas may be used as an alternative.

phrik yuek, or Thai bell pepper, is a very mild sweet chili, about 4-5
inches long, and 1-2 inches wide. If unavailable bell peppers may be
used.

Jasmine

mali, the flowers of Jasminum sambac are floated in water to scent it.
Often used to cook rice when particular effect is desired.

Pandanus leaf

bai toei, the leaf of Pandanus odorus, used primarily in making sweets
and desserts for its bright green color.

ilang-ilang

kradung nga, the greenish yellow flowers of Canangium odoratum are used
to color and scent desserts.

Saffron

ya phrun (saffron, with a Thai pronunciation), the stigmas of Crocus
sativus, used as a colorant.

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Fruits & Vegetables
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Eggplant

makheua or Solanum spp are eaten with nam prik (dips). There are several
types, of which makheua pro is a whitish green vegetable the size of a
golf ball, used in soups, and makheua phuang (Solanum torvum) a small
one the size of a garden pea, used in curries, are the most common. The
word makheua used alone generally refers to the long thin eggplant, also
known as makheua yao, sometimes called Chinese Eggplant. The dark purple
aubergine eggplant is relatively unknown in Thailand. ma-euk is a hairy,
bitter variety of eggplant, from which the hairs are scraped before use.
makheua

Banana

Several varieties of banana are used in Thai cuisine, but the most
common is a short plump banana known as kluay nam wa (or simply kluay)
which has the latin name Musa sapientum. The leaf of this variety, known
as bai tong, is widely used as a food wrapper.

Bael fruit

matoom, is the fruit of Aegle marmelos, and is cut into thin slices,
sun-dried, then roasted, before steeping in boiling water to make a
refreshing tea.

Coconut

maphrao, the seed body of the Cocos nucifera, is found throughout
Thailand, and is used in several ways in Thai cuiine. Bowls and dippers
made from coconut shells are widely used as cheap utensils. Coconut milk
is a signature ingredient in all but a few Thai curries. As a vegetable
product it contains no cholesterol, contrary to popular misconception,
but is high in saturated fats and should be used moderately (or 'cut'
with nam sup) if the iner is prone to heart disease.

To make coconut milk, or kati, the meat is scraped from the coconut, and
mixed with a little warm water, and squeezed through a muslin bag. The
first squeezing is richer, and known as coconut cream or hua kati,
additional water can be added and further squeezings made.

Grated white coconut meat, or maphrao khao is used as a topping on
desserts for example.

Shredded coconut, or maphrao theun theuk khoot kradai jin, is a corasely
cut product (similar to western dessicated coconut), used in dessert
making.

Coconut nectar, nam maphrao is used as a drink, either by punsturing a
small hole in a young cocnut, and drinking it with a straw, or mixed
with a few petal shaped slices of coconut milk and chilled.

Lime

Two varieties are widely used in Thailand: manao, is the fruit of Citrus
acida, and leads to the local joke that the western name is spelled
lemon and pronounced lime. The kaffir lime, makrut, is C. hystrix, and
both the fruits and the leaves (bai makrut) are used.

madan

The fruit of Garcinia schomburgkiana.

rakam

The fruit of Zalacca wallichiana. The spiny skin is discarded before
eating.

Star gooseberry

mayom, the fruit of Phyllanthus distichus.

Tamarind

makham, is the fruiting body of the tree Tamarindus indica. The tan
shell is discarded and the pulp removed from the seeds. It is available
as a pressed mass, usually including the seeds, known as makham piak,
from which you can make tamarind juice, nam som makham, by soaking the
pulp in warm water then pressing it through a muslin bag. There are also
sweet tamarinds (we are lucky enough to have a tree we can get the fruit
from), but it brings a high price in the market and is rarely exported.

Mushrooms

Known in general as het, the most common varieties are straw mushrooms,
het faeng, and Chinese mushrooms, or het hom

Spring onions

ton hom, Alium fistulosum is also known as green onion. The entire
onion, sliced is used in cooking or as a garnish. The white bulbs are
often served on their own with one dish meals, and as part of salads.

Garlic plant

ton katiem, is the entire, immature plant of Allium sativum, picked
before the bulb has formed, and used in the same way as chives in
western cuisine.

Chinese leek

ton kui chai, Allium tuberosum, used, for example, as a garnish on pad
thai.

Celery

kheun chai, Apium graveolens, also known as celeriac or Chinese celery.
This should not be confused with the western celery.

White raddish

phak kaat hua or hua chai tao, Raphanus sativus (var. longpinnatus)also
known as Chinese raddish or Mouli, resembles a large white carrot.

Chinese cabbage

phak kaat khao, Brassica campestris (var. pekinensis), has thin, light
green leaves, forming a compact elongated head.

Kale

phak khana, Brassica oleracea (var. acephala), has leathery grey-green
leaves on thick stalks, available in both normal (large, stalky) form
and dwarf (leafy, less stalks) form.

Chinese mustard greens

phak kwang tung, Brassica campestris (var. chinensis).

Swamp cabbage

phak bung, Ipomoea aquatica, also called water convolvulus (a more
descriptive name), has hollow stems and "arrow-head" leaves. The native
Thai variety has dark green leaves on deep red stalks, and grows wild on
wetland all over Thailand, whilst the cultivated Chinese variety has
thicker, larger, lighter leaves. phak bung is eaten both raw as a salad
vegetable and cooked.

Water mimosa

phak kachet, Neptunia oleracea, has small dark leaves on a smooth green
stem which is encased in a foamlike "bark" which is stripped before
preparing for the table.

Gourds

mara, Momordica charantia, known as bitter gourd or bitter cucumber,
resembles a wrinkled cucumber with one pointed end. The young leaves and
shoots are also used: all are bitter to the taste.

nam tao, Lagenaria leucantha, or bottle gourd.

buap liam, Luffa acutangula, or sponge gourd, also known as Chinese
okra.

fak khiao, Benincasa hispida, known as the wax gourd, also as the white
gourd or the Chinese preserving melon.

fak tong, Cucurbita spp., known as a pumpkin or winter squash.

phak dumleung, Coccina indica, known as the gord gourd.

Cucumber

taeng kwa, Cucumis sativus, is a short knobbly variety, about 3 inches
long. A larger variety known as taeng ran is also used.

Water chestnut

haeo

chaphlu

Piper sarmentosum, a creeper with aromatic leaves.

Coral tree leaves

bai thong lang, the leaves of the tree Erythrina Variegatyta.

cha om

the leaves of Acacia insuavis are used in some curries, and to flavor
fried eggs.

Hog plum leaves

bai magkok, Spondias pinnata, have a tangy flavor that compliments meat
dishes. This incidentally is the plant the gave Bangkok its name (which
means "valley of the hog plums")

kathin

Leucaena glauca, a small tree of the bean family. The young leaves and
pods are eaten raw.

Indian pennywort

bua boke, Centella asiatica

phak wan

The young leaves and flowers of the tree Melientha suavis are used. The
name literally means "sweet plant"

yaw

the large leaves of the Morinda citrifolia are used in making haw mokh


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Prepared Spice Mixtures
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Anise seed powder

pon phalo is a prepared mixture (sometimes sold in the West as 'Thai 7
spice), the main ingredient of which is star anise (poikak)

curry powder

pon kari is a mixture of tumeric, coriander seed, ginger, cloves,
cinnamom, mustard, cardomom, cumin, chili and other spices. Each brand
uses a different formulation, and the effect is similar to an Indian
Madras powder. The name indicates an Indian origin for the mixture.

curry paste

phrik kaeng or nam phrik laeng khua, is a prepared curry paste, usually
stirred in hot coconut milk or stir fried in a little oil before use.
Several varieties exist (see the "Dips & Pastes" section for recipes)


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