Appon's Thai Food Recipes

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Mangda Na Essence


I've shown you Mangda before (listed in the Meat Fish Eggs category of Appon's Thai Food - I didn't quite know how to classify it!), the large insects pounded into a chilli-paste and used for flavorings. This is the far less intimidating version, 'Mangdana Essence', an extract or often a synthetic replacement flavouring that you can buy at your Asian grocers.

It comes like this, a tiny bottle of essence with a dropper to be used very sparingly.

We add this to nam prik and similar pastes to enhance the fragrance. It has a sweet floral, almost peppermint smell, not at all what you'd imagine. With most of the flavour being light notes that evaporate quickly it's added as one of the final ingredients.

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This page contains a single entry from the blog posted on May 1, 2011 4:54 PM.

The previous post in this blog was Fried Pork Curry Parcels ( Ga Ree Pap ).

The next post in this blog is Steamed Cassava Sweets ( Khanoom Monsompalang ).

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