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31 Cards in this Set
- Front
- Back
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Banana Blossom |
Found at the end of banana clusters, year dropped shaped, maroon coloured, used in salads or curries. |
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Bandit Sauce |
Lemongrass, fish, chilli. Used with the chilli salt chicken wings. |
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Betel Leaf |
Vine leaf, pepper family. Wraps the Miang. |
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Bok Choy |
Chinese Cabbage |
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Bug Tail |
Australian local crustacean, similar flavour to lobster or prawn. |
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Chilli Jam |
Chilli, onion, garlic, ginger, lemongrass, shrimp paste. |
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Gai Laan |
Chinese Broccoli |
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Galangal |
Similar to ginger. |
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Hellfire Chilli |
In house made; chilli, dried shallots, garlic, coriander root ---> fish sauce. |
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Jungle Curry |
Spicey watery curry, lacking in coconut milk. |
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Larb |
Thai meat salad; typically meat, rice, chilli, lime on a salad bed. |
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Lup Cheong |
Thin, dried Chinese pork sausage. |
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Miang |
"one bite wrap" |
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Nahm Jim |
Water-Sauce. Green very zesty, red emphasizes chilli. |
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Nahm Prik |
Water-Chilli. Chilli based hot relish. |
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Prik Nahm Pla |
Chilli-Water-Fish |
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Nuoc Cham |
Fish, chilli, vinegar. Vietnamese Nahm Jim = dipping sauce. |
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Pad Seuw |
Stir fry-Soy |
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Pickled Tumeric |
Turmeric preserved in lemon juice and oil. |
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Pomelo |
Described as a sweet, mild grapefruit. |
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Prawn Floss |
Roasted, dried prawn --->grounded |
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Salted Duck Egg |
Egg preserved in brine. |
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Shiso |
Japanese herb/leaf. Mint family. |
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Silken Tofu |
Undrained, unpressed tofu. Moist and soft in comparison to firm tofu. |
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Siracha |
Chilli, vinegar, garlic, sugar, salt. |
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Siracha Peanut Caramel |
Caramel sauce, siracha, palm sugar, peanuts. |
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Son in Law Eggs |
Soft/Medium Boiled egg--->fried golden. |
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Tamarind |
Sweet and sour pod fruit. |
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Thai Basil |
Anise profound basil |
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Vietnamese Mint |
Slightly spicy / peppery. |
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Scud |
Small, hot, green chilli |
