Queso Blanco |
| Queso blanco is a creamy, soft, and mild unaged white cheese that originated in Mexico. It is made by pressing the whey from cottage cheese. It is very similar to cheeses called pot cheese and Farmer cheese. It has also been compared to Indian paneer. Queso blanco is considered to be one of the easiest cheeses to make. Called Queso Blanco ("white cheese") in the Spanish speaking world, it is used throughout the world by different names. This fresh and slightly salty cow's milk cheese can be eaten straight or mixed in with various dishes. This cheese does not melt when heated, it softens. For this reason, it makes a creamy addition to recipes, and is often used as a topping for spicy Mexican dishes such as enchiladas and empanadas, and is the cheese usually used inside quesadillas. |
Plantain |
 | These are related to bananas. but must be cooked before eating. Like bananas they are sweeter when ripe. press gently to see whether they seem soft. They are difficult to peel, slice sections vertically through to do so. available in Hispanic markets. |
Chilies |
| Many types are used in Thai cooking, fresh and dried, whole and ground; the smallest and hottest is birds eye; dried red chilies are popular. |
Galanga |
| Galangal, also known as blue ginger), is a rhizome with culinary and medicinal uses, best known in the west today for its appearance in Thai cuisine (e.g., tom kha gai) but also common in recipes from medieval Europe. It resembles ginger in appearance and taste with an extra citrus aroma and a slight hint of soapiness. It is available as a powder from vendors of Oriental spices and also available in whole, cut or powdered from vendors of herbs. Also known as galingale or laos (its Indonesian name). Coincidentally, it is one of the most prominent herbs in Lao cuisine. |
Lemon grass |
 | One of the most important flavorings in Thai cooking, this herb has long, thin, gray-green leaves and a scallion like base. The long, pale green stalks have a woody texture and a lemony scent; seldom eaten because of the fibrous texture; placed in sauces, soups and curries. Citral, an essential oil also found in lemon peel, gives lemon grass its sour-lemon flavor and fragrance. It's used to make tea and to flavor soups and other dishes. Lemon grass is also called citronella and sereh. |
Lime leaves |
| Kaffir lime leaves can be grown fresh or bought dried and stored in a spice jar; added to Thai dishes while they are cooking. |
Sticky rice |
| Opaque, short-grain also called glutinous and sweet rice; staple of northern Thailand; cooks to a thick starchy mass; used in desserts. |
Thai coffee |
| Thai coffee drink known as "oleang" which is a blend of coffee, sesame and corn served over ice. |
Thai tea |
| Thai tea (also known as Thai iced tea) when ordered in Thailand, is a drink made from strongly-brewed red tea that usually contains added anise, red and yellow food coloring, and sometimes other spices as well. This tea is sweetened with sugar and condensed milk and served chilled. Evaporated or whole milk is generally poured over the tea and ice before serving--it is never mixed prior to serving--to add taste and creamy appearance. Locally, it is served in a traditional tall glass and when ordered take-out, it is poured over the crushed ice in a clear (or translucent) plastic bag. It can also be made into a frappé at more westernised vendors. |
Pimentón |
| Paprika, or ground sweet red pepper, from Spain. |
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