Thai Herb: Kaffir lime and Thai food at Krachai

Combava
Kaffir lime skin is one of the spices mixed with chili paste and Kaeng Phad PHED PHED, and Viet prik (Thai noodles). Kaffir lime juice is acidic and is used to reduce the tasty meat. In fact, it is mixed with fermented fish paste, Kaeng Som and Kaeng Tay Po. Chopped kaffir lime leaves are used to reduce the smell of the meat and season with Kaeng PHED PHED Phad, Chu Chee Pla, Kaeng Som Tom, Tom Yam, Hua Mok, Tam Kanoon, Khao yam, etc.
Enjoy
- Carmine
- Expectorant
Its use in Thai kaffir lime
- Tom Yum Kung
- Tom Kha Kai
- Kaeng Wan Kai Khiao
- Kai Phad PHED
- Kai Phanaeng
Krachai
Krachai rhizome is used in a specific mix, most are fish soup, Kaeng Som Pla Nam I because of its pungent and bitter Krachai that are good for reducing the fish? salted fish dishes and also, Pla Phad PHED
Enjoy
- Carmine
- Antihistamines
- Fungal, bacterial
- Cardamonin to stop cancer growth
Using crash in Thai food
- Kai Phad PHED
- I Nam Pla
blogspot.com="" rel="nofollow" target="_blank">