Look what I found! One pound of fresh tamarind for $4.99. I’m not sure what I’m going to cook with it, but so far I’ve been munching on it as is. With…
Tag: Southeast Asian Cuisine
Rice Paddy Herb: Why did it take me so long to discover this delicious plant?
I just learned about rice paddy herb on the 808 Green Thumbs Facebook group. This is an outstanding culinary find! Its scientific name is Limnophila aromatica. Popular in Southeast Asia, it is…
August exchange: Rau Ram (Vietnamese cilantro)
I’m bringing rau ram to tomorrow’s plant exchange. Lots of rau ram. Turns out, rau ram loves aquaponics systems and like ong choi, just keeps growing and growing. I’m also cooking rau…
Thai Eggplant – Petch Siam
More versatile than an average eggplant, Thai eggplant is a handy addition to your daily meal.
Marungay / Moringa / Kalamunggay
Marungay is an excellent growing choice if you have lots of room and are very hungry. The tree grows prolifically; the bean pods and the leaves are edible and highly nutritious. Seriously…
Chives – white blossom
Chives, scientific name Allium schoenoprasum, are an edible species of the genus Allium. Their close relatives include the garlic, shallot, leek, scallion, and Chinese onion. A perennial plant, it is widespread in…
Rau Ram (Vietnamese mint)
Rau ram, also known as Vietnamese Coriander or Vietnamese mint is well known in Vietnamese cooking. Often pronounced as ‘zow-zam’, it is used as a cilantro substitute. Rau ram can often be…
Thai Basil
Thai basil is widely used in the cuisines of Southeast Asia, including Thai, Vietnamese, Lao, and Cambodian cuisines. In addition to having a basil flavor, the herb has overtones of anise and licorice. It is a welcome…
Pandan
Pandan Pandanus amaryllifolius is a tropical plant commonly known simply as pandan leaves and is used widely in South Asian and Southeast Asian cooking as a flavoring. Leaves tied in a knot…