Straw Mushrooms ( Hed Fang ) Big Red Thai Chillis (Prik Chi Far) Green 'Bird' Chilli (Prik Kie Nu) Fried Garlic  (Gatiam Jiel) Lemon Grass (Dta Kai) Preserved Turnip ( Hua-chi Po Wan )
Tapioca Pearls ( Sa Ku ) Star Anise ( Dok Jun ) Green Pepper ( Mad Prick Thai On ) Palm Sugar Cakes ( Nam Tan Buk ) Cinnamon Sticks ( Opt Chey ) Grass Jelly ( Choa Guay )
Food Grade Limestone ( Poon Khao & Poon Dang ) Dried Bael Fruit ( Matuum ) Red Hales Blue Boy (Helbruboy) Bean Curd Sheets ( Fong Turw Hu ) Noodle Soup Seasoning Pack ( Crung Gur Thiew ) Old Fish Paste ( Pa La Sub )
Hales Blue Boy Green Lime Soda Nigari Tofu Salt Tofu Dried Yeast Coconuts (Ma Praw) Coconut Milk ( Ga Ti )
Bami Noodles ( Ba Mee Yok ) How to Make Puff Pastry Pickled Brined Green Mango Pickled Cucumbers ( Tang Dong ) Salty Eggs ( Khai Kham ) Sardines ( Bla Tu Kem )
Hake Roe ( Kai Pa  ) Salty Duck Eggs ( Kai Kem ) Small Eating Crabs ( Look Bpu ) Frizzy Pork (Mu Yong) Dried Baby Shrimp ( Gung Hank ) Baby Squid ( Look Bla Murck )
Crabs in Fish Sauce Dried Squid Mangda Offal ( Kruang Nai ) Edible Beetles ( Mang-Gudchi ) Fermented Sour Fish  ( Pla-Kasoob)
Premature Chicken Eggs ( Khai Awn ) Pork Patty for Soups ( Mu Noom ) Rotten Eggs ( Khai Now ) Century Duck Eggs, Thousand Year Old Eggs ( Kai Yiew Ma ) Crickets ( dtak-a-tan ) Foetal Boiled Eggs ( khai khao )
Mussels, Cleaning Storing and Sun-Dried ( Hoy ) Eating Crabs Dry Salted Duck Eggs ( Kai Kame ) Quails Eggs, Perfect Carny Food Fish Sauce ( Nam Pla ) Sweet Chicken Sauce (Sweet  Chilli Sauce)
Oyster Sauce ( Nam Man Hoy ) Tamarind Water (Nam Makham) Pickled Garlic (Water) ( Ka Thiem Dog ) Salty Soya Bean Sauce ( Tua Jiew ) Homemade Spicy Suki Sauce (Nam Jim Suki) Payang Chilli Paste ( Nam Prick Pa Yang )
Red Curry Paste ( Prik Gang Dang ) Soya Bean Paste ( Taow Jieuw ) Red Bean Curd ( Turw Hu Yea ) Chinese Soup Stock ( Pak Hang Jeen ) Maggi Sauce Thai Sweet Plum Sauce( Nam Jim Bui )
Jasmin Flower Flavouring ( Glin Mali ) Yellow Bean Sauce  ( Tow Jiew Kao ) Toddy Palm Paste ( Loog Tan Sauce ) Old Fish Paste ( Pa La Sub ) Dim Sum Sauce Tamarind Jam ( Ma Kam Gurn )
Nam Prik Mangda Na Essence Honeycomb Sticky Rice (Kau Neow) Toasted Sticky Rice (Kow Kua) Thai Fragrant Rice (Kow Jow or Kow Sui)
Yellow Beans (Met Tu Luang) Green Rice Flakes ( Kao Mow ) Black Glutinous (Sticky) Rice ( Kao Nieow Dum ) Green Tapioca Beads (Saku Bi Tua) Tamarind Kernels (Met Macam Kuer) Edible Berries ( Mark )
Dried Shitake Mushrooms (Hed Hom Hang) Small Green Aubergine - Pea Aubergine ( Makua Puang ) Coriander Leaves - Cilantro (Pak Chee) Bamboo Shoots (Naw My) Thai Green 'Winged' Beans  (Tua Puu) Cassava Root (Man Sam Palang)
Thai Oranges (Som) Chinese Radish, Nabo ( Hua Chi Tau ) Rovellon Mushrooms ( Hed ) Soya Bean Shoots ( Tua Gnog ) Taro Roots ( Puek ) Cha Om
Sa Doa Pak Nork Makhuea Pra (Thai Aubergine) Doc Kae Small White Aubergine, Egg Plant ( Makhuea Kow ) Thai Bitter Melon ( Ma Ra Koom )
Bi Tua Reeds ( Bi Tua Horm ) Banana Leaves ( Bi Tong ) Baby Corn ( Koa Prood On ) Kanah (Broccoli Leaves) Kelp Seaweed ( Sarai Talay ) Palm Seed Hearts ( Look Chit )
Ton Ho Chai Sliced Palm Seeds ( Look Tan Nam Churm ) Pak Choi ( Puk Gaung Toung ) Preserved Mango ( Mamorng Gurn + Mamurng Cha Eim + Mamurng Dong ) Pickled Limes ( Manow Dorng ) Guava Fruit (Farang)
Sala (Sa La) Mangosteen ( Mang-koot ) Durian Dragon Fruit ( Gow-mung-gone ) Plum Mango, Gandaria ( Mapraang ) Sour Preserved Thai 'Plums' ( Ma Dan Dong )
Toddy Palm, Luk-Tans Mango (Ma Muang) Rambutans ( Ngor ) Pomelo - Thai Grapefruit StarFruit ( Ma-ferng ) Thai Rose Apples ( Choompoo )
Madan ( มะดัน ) Thai Tree Berries Jack fruit Laos Coriander (Phak Chee Lao) White Turmeric ( Kamin Khow ) Sugar Apples (Noi Nah)
Santol ( ga - torn ) Banana Flowers ( Plee gluay ) Lotus Seeds Thai Truffles ( Hed Pop )

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