Leaves used for steambath and washing Steambath / Body wash
|
|
- Dorcas Johns
- 6 years ago
- Views:
Transcription
1 Scientific name Local name a Voucher b Preparation Type of Use Medical use Part used Village c Ethnic d Ageratum conyzoides L. (Asteraceae) Allium cepa L. (Alliaceae) Alpinia galanga (L.) Sw. Alpinia spp. Amomum cf. microcarpum C.F. Liang & D. Fang Amomum spp. Artocarpus heterophyllus Lam. (Moraceae) Bambusa bambos (L.) Voss (Poaceae) Bambusa blumeana Schult. & Schult. f. (Poaceae) Bambusa tulda Roxb. (Poaceae) Bischofia javanica Blume (Euphorbiaceae) Nga Kiou Kool 501; 518; 634; 653 Leaves used for steambath and Pak Boua Cultivated Boiled as vegetable Boiled Kga (B,S) Cultivated Roasted rhizome eaten Eat Kga (L,S); Pa Proung (B) Mak Neng Kham ; Same (B) Kool 504; 580; ELLA 2; 5; 10 Kool 503; HVL 034; ELLA 13; 15; 16; 17 Steambath and for 3,4,8,9,10 ; Roasting 7 ; Roasted rhizome eaten 8,10 Body wash 3,4,8,9,10 ; Roasting 7 ; Eat 8,10 Used for steambath and Mak Neng Khao Rhizome used for steambath and Mak Mie Kool 472; Leaves used for steambath and ELLA 50 3 ; Peduncle used for more 3 ; milk 9 9 Pai Paa ; Pai Kool 588 Leaves used for steambath and Tuan (S) Pai Baan Kool 587 Leaves used for steambath and Mai Bong Som Fat, Boun Fart ; Ja Lang Deum (K) 3 ; 9 Leaves 8 S Plant 9 S Rhizome 3,8,10 B,S Rhizome 1,4,8, 9,10 ; Stem 1 ; Leaves 1,3,7,8,1 0 Rhizome 3,4,6 Stem 1,2,3,4,6 Leaves 1,2,8 1,3,4,7,8,9,10 B,S 1,2,3,4,6,8 B,K,S Rhizome 1,3 B Leaves 3 ; 3,9 B,S Peduncle 9 Leaves 3,8 B,S Leaves 3 B Leaves used for steambath and Leaves 3 B Massage breasts with young leaves External Leaves 4,6 B,K
2 Blumea balsamifera (L.) DC. (Asteraceae) Brassica juncea (L.) Czern. (Brassicaceae) Brassica oleracea L. (Brassicaceae) Calamus rudentum Thwaites (Arecaceae) Camellia sinensis (L.) Kuntze (Theaceae) Centella asiatica (L.) Urb. (Araliaceae) Chromolaena odorata (L.) R. M. King & H. Rob. (Asteraceae) Claoxylon indicum (Reinw. ex Blume) Hassk. (Euphorbiaceae) Cyathula prostrata (L.) Blume (Amaranthaceae) Dioscorea sp. nov. (Dioscoreaceae) Elaeagnus conferta Roxb. (Elaeagnaceae) Bai Naad ; A Phuak (B); Bu Naek (S) Kool 614; ELLA 49; 57; 78 Cover bed during roasting for days 1,2,9,10 ; Place leaves on coals under bed 4,8 Pak Khaad Cultivated Boiled as vegetable, against headache and to improve milk External 1,2,9,10 ; Roasting 4,8 Boiled ; Leaves 1,2,4,8,9,1 0 B,S Plant 7,8 S Pak Ka Lam Cultivated Boiled as vegetable Boiled Plant 7 S Boun Wai ; Kool 668 Shoots boiled as vegetable (S, K); or Boiled Shoots 6,8,9,10 K,S Njod Woun (S); grilled (K) Pull (K) Bai Chai Cultivated Infusion drunk 10 days following Infusion Leaves 3 B parturition Pak Nok Kool 523; Treatment of hot fever in babies up to 6 External; Cold Infant care Plant 7 S 553 months. Place a handful in a bowl of extract cold water for 5-30 min, then drink and/or wash the infant Nga Yerraman Kok Krasell ; Koh Krasèll (S) Tong Chod Tha Thaet Tai; Taet Tae Kheua Mak Rod Kool 540; 632; 648 Kool 621; 797 Kool 645 Kool 589 Place young leaves on coals 4 ; Cover Roasting bed during roasting 1 Leaves used for decoction Plant used for steambath and To treat fever in children. Root used as decoction to wash the infant To have enough milk if you are breastfeeding several children at the same time Leaves 1,4 B Leaves 9,10 S Plant 6 K Infant care Root 9 S Leaves; Stem 8 S
3 Unidentified (Euphorbiaceae) Unidentified (Euphorbiaceae) Eurycoma longifolia Jack (Simaroubaceae) Ficus hispida L.f. (Moraceae) Gigantochloa parvifolia (Brandis ex Gamble) T.Q. Nguyen (Poaceae) Globba spp. Gonocaryum lobbianum (Miers) Kurz (Icacinaceae) Hedychium sp. Imperata cylindrica (L.) P. Beauv. (Poaceae) Ipomoea aquatica Forssk. (Convolvulaceae) Khamborsouk (B, S) Thadrok Ngoua (S) Kok Yik Bor Thong Doua Pong ; Je Lang Ka Tod (K) Mai Sod ; Pho Tioy (B); Mai Or (S); Balre Pa Choy (K) Waen ; Ngaal (S) Seng Muang Saay Houn ; Je Lang Yaal (K) Kool 469 Leaves used for steambath and 3a ; Boil a handful of roots and leaves in a pot of water until the water level has gone down 2 fingers 3b ; Remove bark through burning and use wood. during roasting 10 3a ; 3b,10 Leaves 3a,b ; Roots 3b ; Wood 10 3,10 B,S Kool 557 Remove bark through burning and use wood. during roasting Wood 10 S Kool 595 To treat rash in infants. Leaves used for External Infant care Leaves 9 S decoction used for Kool 511 Leaves used for steambath and Leaves 6 K Kool 471 Leaves used for steambath and 3,6 ; Shoots boiled as vegetable 9,10 3,6 ; Boiled 9,10 Kool 590 Rhizome boiled alone or together with Mai Puai. drunk 2-3 times daily for 2 months to get good milk ; Kool 470 Leaves used for steambath and 1,3 ; Massage breasts with young 1,3 ; 1,3 ; leaves 6 External 6 6 Kool 506 Root eaten as vegetable after birth Boiled Nga Kha (L,B) Kool 483 Entire plant used for steambath and Pak Boung Cultivated Boiled as vegetable Boiled Leaves 3,6 ; 3,6,9,10 B,K,S Shoots 9,10 Rhizome 8,9 S Leaves 1,3,6 B,K Roots 6 K Plant 3,6 B,K Plant 7 S
4 Knema sp. (Myristicaceae) Lagerstroemia calyculata Kurz; L. macrocarpa Kurz (Lythraceae) Lygodium salicifolium C. Presl (Lygodiaceae) Maesa sp. (Myrsinaceae) Mangifera indica L. (Anacardiaceae) Melicope viticina (Wall. ex Kurtz) T.G. Hartley (Rutaceae) Musa acuminata Colla (Musaceae) Ocimum basilicum L. (Lamiaceae) Persea odoratissima (Nees) Kosterm. (Lauraceae) Ka Sec R'Jae (K); Kheua Leuad Mai Puai ; Koh Raan, Koublau (S); Kun Siliang (B) Pak Kot Kheua ; Ni Ray Koy (B) Kok Mak Deuan ; Ko Mak Kok (S) Kool 500 Infusion of the roots is drunk from 2 days up to 2 months after the delivery Kool 515; 547; 679; 837 ELLA 26 Kool 543; 842 of bark drunk during confinement 4,9,10 ; Take about 30 cm of stem, roast it clean, chop finely, boil, and drink for 1 month postpartum 7,8 Prevents sickness and dizziness when leaving the bed after the roasting period Roots 5,6 K Bark 4,9,10 ; 4,7,8,9,10 B,S Wood 7,8 Plant 2 B Boiled roasted wood is drunk Wood 10 S Mak Muang Cultivated Leaves used for steambath and Kok Maad ; Kool 551; Koh Maad (S) 570; 598 Mak Pie Kuay ; Eupong (B); Mak Pri (S); Ta Lou Ma La (K) Ee Toh Thai Kok Mai Hoom Cultivated ELLA 21 Drink decoction of the leaves 4,9,10 ; Use leaves for roasting 7,8,10 ; Put leaves on bed and rest 10 Juvenile inflorescence boiled as vegetable Anthelminthic for infants: Use one handful of leaves and stems. Put in cold water and drink. Leaves and singed stem for steambath; massage breasts with young leaves Body wash 4,9,10 ; Roasting 7,8,10 ; External 10 Boiled ; Leaves 3 B Leaves 4,7,8,9,10 B,S Flower 4,5,6,7,8,9,10 B,K,S Cold extract Infant care Leaves 7 S ; External Leaves; Stem 2 B
5 Phoebe lanceolata (Nees) Nees (Lauraceae) Paivenh ; Kok Yuang; Kok Tan Tae (S) Kool 538; 619 Leaves used for steambath and 2,3,7 ; Roasting 9 2,3,7 ; Roasting 9 Leaves 2,3,7,9 B,S Piper lolot C. DC. (Piperaceae) Polyalthia cerasoides (Roxb.) Bedd. (Annonaceae) Psychotria sarmentosa Blume (Rubiaceae) Rhapis laosensis Becc. (Arecaceae) Rubus tonkinensis F. Bolle, R. cochinchinensis Tratt. (Rosaceae) Sida retusa L. (Malvaceae) Smilax spp. (Smilacaceae) Tacca chantrieri Andre (Taccaceae) Pak Ieleud ; Prak Leud (S) (Nam) Tao Noi Van Chod ; Ko Brao (S); Sala Ba La (K) Kool 478 Boiled as vegetable 8a,9,10 ; coalescence 8b ; To treat hot fever in infants: Apply poultice to the head. Start when the child gets sick and continue up to 3-4 months 7 Kool 513; 575 Kool 468; ELLA 3; 22; ; Boiled 8,9,10 ; Poultice 7 Leaves used for roasting 3 ; Drink a Roasting 3 ; decoction of the wood 2,6 2,6 Drink a decoction of the wood for up to 2 months 8,9,10 ; Infant care 7 3,6 ; Recover after miscarriage 2 1,2,4,6, 7,9,10 ; 1 Kok Sarn Kool 571 of the root Recover after miscarriage Katoum Deng Infusion Infusion Menstruation problems Kool 542; 552; 574; 631 Nga Khad (B) Kool 474 Entire plant used for steambath and Kheua Ya Hua ; Tang (K) Kok Tui ; Touis (K) Kool 550; 774; 782; 824 Leaves used for steambath and 5 ; First day after delivery: remove bark from stem, chop finely, boil and drink 2-3 times 6 5 ; 6 Kool 505 Boiled root eaten postpartum. Bitter Boiled Leaves 7,8,9,10 S Leaves 3 ; 2,3,6 B,K Wood 2,6 Wood 1,2,4,6,7,9,10 B,K,S Roots 2 B Leaves 9 S Plant 3 B Leaves 5 ; 5,6 K Stem 6 Roots 5,6 K
6 Zingiber officinale Roscoe Unidentified Unidentified Ziziphus attopoensis Pierre (Rhamnaceae) Ziziphus oenophila (L.) Mill. (Rhamnaceae) Khing ; Ai Seuj (B) Koh Pa Kang ; Ta Kong Kalua (B) Cultivated Crush rhizome and put in the ear External ( haemorrhage) ELLA 18 Stops secondary postpartum haemorrhage Pi Din ELLA 4 Stem and leaves used for steambath and Kham Lang Kool 546 Remove bark through burning and use seghon ; Tha wood. during roasting Sua Ghon (S) Kok Lep Meo ; Si Mu Chong (B) Kool 680 Alleviate postpartum abdominal pain; Expel the placenta ( haemorrhage) ; Parturition Rhizome 4 B Rhizome 2 B Stem; 2 B Leaves Wood 10 S Wood 2 B a Languages are abbreviated: Lao, Brou (B), Saek (S) and Kry (K). b Vouchers of all collections are deposited at the Uppsala University Herbarium (UPS) and the herbarium of the Biology Department, National University of Laos; c Villages are numbered: 1. Ka Oy; 2. Mak Feuang; 3. Phung; 4. Koutnae; 5. Maka Tai; 6. Maka Kang; 7. Dteun; 8. Buuk; 9. Nameo; 10. Nameuy; d Ethnic groups are abbreviated: Brou (B), villages 1-4; Kry (K), villages 5-6; Saek (S), villages 7-10.
YAM PAK GOOD 520 Tropical Wild Fern Salad with Tiger Prawns and Grated Mature Coconut
APPETIZERS YAM PAK GOOD 520 Tropical Wild Fern Salad with Tiger Prawns and Grated Mature Coconut YAM BAI BUA BOK GOONG SOD 520 Asiatic Pennyworth Leaves Salad with Shallot, Shrimp Paste and Poached Tiger
More informationA THAI CULINARY JOURNEY
A THAI CULINARY JOURNEY SPICE SPOONS Much more than just a cooking class, Spice Spoons offers a rich and interactive immersion in Thailand s world famous gastronomy, renowned for its artistry and unique
More informationPollen spectra of selected monoflora & polyfloral honeys of China
Pollen spectra of selected monoflora & polyfloral honeys of China Katja Bohm, Intertek Food Services - Germany Laurence Thomazo, Lune de miel - France Chinese Honey Workshop, June 27 th 2016, Bologna,
More informationAPPETISER PLATTER APPETISER SUKHOTHAI PLATTER FOR 2 PERSONS AYUTTHAYA PLATTER FOR 4 PERSONS RATTANAKOSIN PLATTER FOR 6 PERSONS
APPETISER PLATTER SUKHOTHAI PLATTER FOR 2 PERSONS Tod Mun Pla, Popiah Tod, Kai Satay, Yam Sam Oo 38 AYUTTHAYA PLATTER FOR 4 PERSONS Tod Mun Pla, Tung Thong, Chor Ladda, Kai Satay, Yam Ma Mueng 68 RATTANAKOSIN
More informationSawadee! At home, Thais will always offer a warm welcome, usually with a cool drink to. of flavours; sweet, sour, hot, salty and bitter.
Sawadee! At home, Thais will always offer a warm welcome, usually with a cool drink to dampen the summer heat a fresh young coconut is a refreshing start. This is the hallmark of Thai hospitality. This
More informationJim Thompson. Restaurant. Relax and enjoy the experience.
Jim Thompson Restaurant For going on two decades, our restaurants in Bangkok have shared the prosperity of Jim Thompson, welcoming countless guests with great service, excellent Thai food and warm hospitality.
More informationMild Medium Strong Signature Dish. Nuts Vegetarian Shellfish All prices are in Dirhams and inclusive of 10% Municipality fee and 10% service charge
THIPTARA S GARDEN CHILI PHRIK Chili is an erect, branched, shrub-like herb with fruits used as garnishing & flavoring in Thai dishes. There are many different species. All contain capsaicin, a biologically
More informationLUNCH & DINNER MENU. (We can make every salad gluten free, please inform our staff if you would like them gluten free)
NA-HA-THAI S KITCHEN (TAKE OUT / DELIVERY / CATERING) CALL: 519-362-1467 EMAIL: nahathaikitchen@yahoo.ca WEBSITE: www.nahathaikitchen.weebly.com FACEBOOK: www.facebook.com/nahathaikitchen LUNCH & DINNER
More informationSPECIALTIES NORTHERN THAI SPECIALTIES ADDITIONAL SPECIALTIES
SPECIALTIES NORTHERN THAI SPECIALTIES SP1 Thom Ma Khua 7.00 Crushed grilled eggplant appetizer made with chili, garlic, and shallots, served with sliced boiled egg and topped with mint and fried shallots
More informationSiam Food Gallery APPETISERS
APPETISERS KAO KEAB KUNG (Thai Prawn Crackers) [g, c] 2.50 KANOM JEEB (Dim Sum) [g, c, e, se, s] 6.25 Steamed pork and prawns dumplings, garnished with fried garlic, served with dark soya sauce TOD MUN
More informationA1 KARI PUFF (4 pieces) $8.00. Deep fried puff pastry of minced curry pork and vegetable with sweet chilli sauce
APPETIZERS A1 KARI PUFF (4 pieces) $8.00 Deep fried puff pastry of minced curry pork and vegetable with sweet chilli sauce A2 CHICKEN SATAY (4 pieces) $8.00 Grilled Thai style chicken with peanut sauce
More informationMENU A. MIXED STARTERS A selection of authentic Thai starters MAIN COURSE. MASSAMAN GAI Chicken in Massaman curry with potato, onion and cashew nuts
MENU A MIXED STARTERS A selection of authentic Thai starters MAIN COURSE MASSAMAN GAI Chicken in Massaman curry with potato, onion and cashew nuts NEUA PAD PRIG THAI DAM Stir fried beef cooked in garlic
More informationPlanting charts. Sowing and planting for spring & summer crops. 260 appendix
260 appendix Planting charts Use the following charts to work out a sowing order for your chosen crops based around the last spring frost date and first autumn frost date for your area. Sowing and planting
More informationERAWAN THAI CUISINE. 2. Satay Kai (N)(E) 5.95 Skewers of marinated char grilled chicken served with peanut sauce.
Appetizers 1. Erawan Mixed Appetizers (N) Minimum 2 people 6.95/person A selection of Prawn wrapped in pastry, Chicken satay, Deep-fried sweet corn cakes, Spring roll, Pork and Prawn toast served with
More informationIf there are any ingredients you would prefer not to have, please tell us. Dishes that are marked
Dear Customers, If there are any ingredients you would prefer not to have, please tell us. Dishes that are marked are mildly spicy. You can choose the level of spicyness by choosing any of these: (Mildly
More informationAPPETIZER. 101 MIENG KAM Rp TAOHUU THOD Rp TOD MAN PLA (3 pcs) Rp SATAY GAI Rp
APPETIZER 101 MIENG KAM Rp. 27.500 Fresh spring green with fried shrimps, peanut and herb sauce 102 TAOHUU THOD Rp. 35.500 Fried soy bean cake served with home made sauce 103 TOD MAN PLA (3 pcs) Rp. 49.500
More informationOpening Times. Lunch. Monday - Saturday 12:00-2:30pm. Dinner Monday - Friday 6:00pm - 11:00pm Saturday 6:00pm - 11:30pm Sunday 12:00pm - 10:00pm
Opening Times Lunch Monday - Saturday 12:00-2:30pm Dinner Monday - Friday 6:00pm - 11:00pm Saturday 6:00pm - 11:30pm Sunday 12:00pm - 10:00pm 13 Market Place, Market Deeping, Cambridgeshire PE6 8EA Tel:
More informationhot and cold spicy appetizer
hot and cold spicy appetizer yum mun sen assorted seafood salad with glass noodle and yum sauce gai satay marinated chicken skewer, grilled and served with thai pickle, peanut sauce yum nua yang grilled
More informationWelcome to Malee Thai
01935 43 40 40 Welcome to Malee Thai Starters 1 Satay Goong Tiger prawns on skewers, marinated with fine herbs and served with sauces 6.95 2 Satay Gai Fillet of chicken breast on skewers, marinated with
More informationFRIED CHICKEN DUMPLINGS
A P P E T I Z E R S 1. FRIED WONTONS... 7.95 Deep fried wontons stuffed with ground chicken, served with homemade sweet and sour sauce. 2. FRIED CHICKEN DUMPLINGS... 7.95 Deep fried wonton skins stuffed
More informationBOTANICAL STUDY OF THE FAMILY ZINGIBERACEAE IN INDOCHINA (CAMBODIA, LAOS AND VIETNAM)
BOTANICAL STUDY OF THE FAMILY ZINGIBERACEAE IN INDOCHINA (CAMBODIA, LAOS AND VIETNAM) 2009 Activity: Collect specimens in Tay Nguyen, Viet Nam Reported by Trần Hữu Đăng Acknowledgments Reporter would like
More informationTable 1: Raw fish dishes commonly prepared in southern Laos
Table 1: Raw fish dishes commonly prepared in southern Laos Name of dish Sticky fish salad (Lap Pa Nuew) Fermented fish (Som Pa Juom, Som Pa Jao) cooked with Pa Siew Sticky fermented fish (Lao fish sauce)
More informationSOUP. 2. Tom Kha (Coconut milk Hot&Sour Soup) Tradition medium Spicy & Sour soup with coconut milk, lime juice, lemon grass & kaffie leaves.
SOUP 1. Tom Yam ( Hot&Sour Soup) Favourite Thai medium Hot & Sour soup seasoned with lime juice,kaffie leaves,lemon grass galangal & chilli. Chicken 5.95 Prawn 6.50 Fish 6.50 Mixed Seafood ( Pok Tak) 6.95
More informationThe North East has a vast plateau, flanked by the Mekong River.
Thailand is a very geographically diverse country and is generally divided into four distinct regions: The Central region The North North East The South The Central region is largely delta country with
More informationINTERNATIONAL BUFFET A
INTERNATIONAL BUFFET A GARDEN FRESH SALAD Red oak, green oak, romaine, red coral, radicchio, iceberg, tender local greens, sunflower sprouts, beetroot, onion, cucumber, sweetcorn, tomato, capsicum, carrot,
More informationEntrée. * Mixed Entrée (curry puff, spring roll, ground pork on toast and chicken satay)... $ Soup
Entrée 1. Curry Puff (4 pcs.)... $8.00 Deep-fried stuffed pastry with curried beef and potato 2. Kanom Pang Naa Moo (4 pcs.)... $7.50 Deep-fried ground pork on toast, served with a sauce of sliced cucumber,
More informationPomegranates, Punica granatum (Puniaceae) are subtropicalfruits native to the region from Iran to the Himalayas.
Chapter 5c-Fruits and Nuts of Warm Regions Tree Fruits from Semi Tropical Regions Pomegranates, Punica granatum (Puniaceae) are subtropicalfruits native to the region from Iran to the Himalayas. Pomegranates
More informationCactus (Cactaceae): Spines modified leaves Fruit eaten. California Buckwheat (Polygonaceae):
P1 P2 You need to know all of the families listed. You also need to know the characteristics and be able to identify ANY plant within the families printed in BOLD (ANY PLANT IN THE WORLD!) Photos of most
More informationA2) Giew Tod Minced Chicken with seasoning wrapped in a wanton wrapper and fried.
Bangkok House 420 E. Saginaw St. Suite 112 Lansing, MI 48906 (517) 487-6900 Appetizers: A1) Paw Peer Tod Thai Spring Rolls - Order of (2) A2) Giew Tod Minced Chicken with seasoning wrapped in a wanton
More informationTHE ELEPHANT TRAIL. The Elephant Trail 85 East Main Street Avon, CT (860)
THE ELEPHANT TRAIL MENU The Elephant Trail 85 East Main Street Avon, CT 06001 (860) 677-0065 www.theelephanttrail.com LUNCH The following Lunch options are served with your choice of jasmine rice or brown
More information$35.00 PER PERSON, MIN 2 PEOPLE
SET MENU A $35.00 PER PERSON, MIN 2 PEOPLE ENTRÉE (ONE PIECE EACH) CURRY PUFF SPRING ROLL FISH CAKE SOUP TOM YUM CHICKEN OR TOM KHA CHICKEN MAIN COURSE - GANG KEOW WAHN THAI SPICY GREEN CURRY WITH BEEF
More informationStarter. 01 Satay (5Pic) 5.95 Marinated chicken satay served with sweet & sour peanut dipping sauce.
Starter 01 Satay (5Pic) 5.95 Marinated chicken satay served with sweet & sour peanut dipping sauce. 02 Poh Pia Moo (4Pic) 5.95 Spring rolls filled with pork, dried Chinese sausage & taro, served sweet
More informationStandard Chartered Cardholders enjoy 20% off total food bill. Valid till 31 December Terms & conditions apply.
Standard Chartered Cardholders enjoy 20% off total food bill. Valid till 31 December 2015. Terms & conditions apply. WWW.FACEBOOK.COM/RAMAV.COM.MY @RAMAVFINETHAI #RAMAV ALL PRICES ARE IN RINGGIT MALAYSIA
More informationAPPETIZERS. 2. THAI SHUMAI $6.95 Seasoned shrimp with vegetables wrapped in rice paper deep-fried or steamed served with our own sauce
APPETIZERS 1. THAI SPRING ROLL $4.00 Ground chicken and bean thread noodles with Thai seasonings wrapped in rice paper deep-fried served with Thai sauce 2. THAI SHUMAI $6.95 Seasoned shrimp with vegetables
More information2626 BROWN AVE, MANCHESTER, NH
LUNCH 11AM 3PM DINNER 3PM CLOSING = Can be gluten free if requested * = Spicy If you or any member of your party have food allergies please inform your server when you place your order. 2626 BROWN AVE,
More informationSTORY OF THE HOUSES LAMACHE HOUSE THE KHAMBOUA HOUSE
STORY OF THE HOUSES LAMACHE HOUSE The Lamache House consists of seven rooms and was built in 1898. Initially erected for the unofficial deliberations of the Royal Court. A few decades later, the grandchildren
More informationYAM (SALAD) SOM TAM JE (V) (N) (S) Green Papaya Salad, Tomato, Apple, Cashew Nuts, Tamarind Dressing AED 80
YAM (SALAD) SOM TAM JE (V) (N) (S) Green Papaya Salad, Tomato, Apple, Cashew Nuts, Tamarind Dressing AED 80 SOM TAM PAITHAI (N) (F) (GF) (SF) Green Papaya Salad, Prawns, Tomato, Apple, Peanuts, Long Bean,
More informationBASIC THAI COOKING COURSE
BASIC THAI COOKING COURSE 4 WEEKS (20 Days) Week 1 MONDAY (1) Red curry paste (prepare) (Nam Prik Gaeng Phet) Red curry with duck & pineapple (Gaeng Phed Pet Yang) Chinese kale with prawn salad (Yum Kana
More informationU KOH MADSUM. THE BEACH DINING (Available noon 8.30 p.m.) DEEP-FRIED ONION RINGS 180 Crispy deep-fried onion rings with lemon aioli
U KOH MADSUM THE BEACH DINING (Available noon 8.30 p.m.) APPETIZERS DEEP-FRIED ONION RINGS 180 Crispy deep-fried onion rings with lemon aioli ASIAN-SPICED TUNA TARTAR 350 With baby salad greens, avocado
More informationAppetizers. 1. Lanna Spring Rolls (2) 2. Satay Gai (6) 5. Peek Gai Tod. 8. Thai Salad. Lanna Thai Dumplings (4) A1. Chicken- $6.95. A2. Pork- $6.
Appetizers 1. Lanna Spring Rolls (2) Chicken, carrots, celery, ear mushrooms, glass noodles, cilantro, and garlic mix. Seasoned with black pepper, hand rolled and then deep fried to perfection. Served
More informationA Taste of Thai Culinary Heritage. Appetizer /Starter
Appetizer /Starter Crispy Catfish with Green Mango Sala Yam Pla Dook Foo Sour unripe mango, biting lime, salty fish sauce and crisped catfish. Fried Tofu with Peanut Dipping Sauce. Tou Hu Tod Fried tofu
More informationthaikitchenlakewood.com
thaikitchenlakewood.com Sunday 4:00 9:00 Monday 11:30 9:00 Tuesday Closed Wednesday 11:30 9:00 Thursday 11:30 9:00 Friday 11:30 10:00 Saturday 11:30 10:00 12210 Madison Ave Lakewood, OH 44107 216-226-4450
More informationStarters, Salads & Soups
Traditional Menu Starters, Salads & Soups 1 Basket of Prawn Crackers 1.50 With sweet chilli or peanut sauce 2.00 Both sauces 2.50 2 Chicken Satay 4.95 Four skewers of marinated chicken breast with peanut
More informationKAO SAN THAI RESTAURANT
Kao San Menu_Layout 1 30/01/2017 08:30 Page 1 KAO SAN THAI RESTAURANT 34 High West Street, Dorchester, Dorset DT1 1UP MAIN MENU ALLERGENS Please inform our staff if you have a food allergy and ask for
More informationTom Kha Kai Ma Praw On 50 Chicken coconut soup, young coconut, mushroom, galangal soup
FOOD MENU Habtoor Grand Resort, Autograph Collection Al Falea Street, Jumeirah Beach Dubai, United Arab Emirates T. +971 4 399 5000, F. +971 4 399 4547 www.marriott.com/dxbhg S0UP Tom Yam Goong 65 Hot
More informationFRESH MANGO SALAD (V) (YAM MA MUANG) Shredded mango with dried shrimps, roasted peanuts, and shallots tossed in a spicy dressing
Appetizers FRESH MANGO SALAD (V) (YAM MA MUANG) Shredded mango with dried shrimps, roasted peanuts, and shallots tossed in a spicy dressing FRESH POMELO SALAD (V) (YAM SOM OH) Peeled pomelo with shredded
More informationSTARTERS PRAWNS BETEL LEAF
STARTERS PRAWNS BETEL LEAF FRESH SPRING ROLLS PRAWNS BETEL LEAF MIANG-KOME (4PCS) Roasted coconut, peanut, fresh ginger, red onion and fresh lime. SATAY SKEWERS SATAY-KAI (4PCS) Marinated chicken skewers
More informationOur Commitment to the Environment
Our Commitment to the Environment At Anantara Bophut Koh Samui Resort we are committed to making environmentally and socially responsible decisions in all aspects. As well as eliminating plastic straws
More informationYAM (SALAD) SOM TAM JE (V) (N) (S) Green Papaya Salad, Tomato, Apple, Cashew Nut, Tamarind Dressing AED 80
YAM (SALAD) SOM TAM JE (V) (N) (S) Green Papaya Salad, Tomato, Apple, Cashew Nut, Tamarind Dressing AED 80 SOM TAM PAITHAI (N) (F) (GF) (SF) Green Papaya Salad, Prawns, Tomato, Apple, Peanut, Long Bean,
More informationExtra Peanut Sauce, Sweet & Sour Sauce or Chili Paste for $0.25 Each.
Appetizer 1. Steamed Spring Rolls (2) $4.95 steamed, fresh sprouts, cucumbers, tofu, topped with tamarind sauce 2. Egg Roll (3) $4.95 crispy roll filled with seasoned pork, vermicelli and sprouts 3. Veggie
More informationThe Authentic Thai Cuisine
Mr Ting The Authentic Thai Cuisine Hours: Monday - Saturday Noon - 3.00 pm 5.00 pm - 10.00 pm Sunday 1.00 pm 9.00 pm Close: Easter Sunday, Christmas Day, Boxing Day, New Year Eve & New Year Day Take away
More informationSET MENU A. SET MENU B per Person (Minimum 2 Persons)
SET MENU A 20.95 per Person (Minimum 2 Persons) Pork spare ribs marinated in our chef s special sauce Fish cakes served with chilli and peanuts sauce** Chicken Satays Tom kha Gai (Classic Thai Chicken
More informationSom Tum Prawn $16.90 (Thai Papaya salad with prawns, come with chili, lemon, peanut, green beans, garlic and carrot)
House Special PRAWN Som Tum Prawn $16.90 (Thai Papaya salad with prawns, come with chili, lemon, peanut, green beans, garlic and carrot) Goong Manow (Prawn Salad) $16.90 Thai style prawn salad, come with
More informationPC. Prawn Crackers [G, C, M, N] Chicken Satay [G, C, E, M, Mo, P, S, *] 5.95
Thai Cottage ALLERGY KEY: [P] Peanuts [G] Gluten [S] Soya [L] Lupin [F] Fish [Mo] Molluscs [Ce] Celery [N] Nuts [M] Milk [E] Eggs [SD] Sulphur dioxide [C] Crustaceans [Mu] Mustard [Se] Sesame seeds [*]
More informationSukhothai of Rochester Hills Menu Business Hours MON-FRI : SAT : SUN : Side Orders $2.00/4oz cup $2.00/8oz cup $2.00
Sukhothai of Rochester Hills Menu 54 West Auburn Road, Rochester Hills, MI 48307 Tel : (248) 844 4800 Fax : (248) 844 0883 www.sukhothai-thaicuisine.com Business Hours MON-FRI : 11:00 AM-10:00 PM SAT :
More informationAppetizers. Soup. PHO PEIA PAK WOON SEN Vegetable and Glass noodle Spring Roll with Sweet Chili Sauce 105
Appetizers PHO PEIA PAK WOON SEN Vegetable and Glass noodle Spring Roll with Sweet Chili Sauce GOONG CHUP PANG THOD Deep-Fried Shrimp Tempura with Sweet Chili Sauce 295 MIX SATAY Grilled Beef and Chicken
More informationSoup. Starters. 1 Tom Yum: Thai famous hot and sour soup with lemon grass, fresh chillies, lime leaves and galangal
Soup 1 Tom Yum: Thai famous hot and sour soup with lemon grass, fresh chillies, lime leaves and galangal Chicken 4.95 King Prawn 5.50 Mushroom 4.50 2 Tom Kha: Hot and sour soup in coconut milk with lemon
More informationMENU Thanying Restaurant, Amara Singapore
MENU Thanying Restaurant, Amara Singapore A P P E T I Z E R Poo Ja (2 pieces) Deep-fried Crab Meat mixed with Minced Chicken in a Crab Shell topped with Salted Egg Yolk Por Peh Tawd (8 pieces) Deep-fried
More informationTHAI CHEF SCHOOL THAI CULINARY TRAINING COURSE
THAI CHEF SCHOOL THAI CULINARY TRAINING COURSE 6 WEEKS (30 Days) Week 1 Green curry paste (prepare) (Nam Prik Gaeng Kheao Wan) Green curry with chicken (Gaeng Kheao Wan Gai) Thai Fish Cakes + Dip (Tord
More informationOur Serving Hours Monday Sunday. Mon-Sat Lunch: 12 PM - 3 PM Sun Lunch: 1 PM - 4 PM Dinner: 4 PM -8 PM
2699 Highway 1, Aylesford, Nova Scotia Tel. 902 341 2221 Dine in, Take-out & Delivery Our Serving Hours Monday Sunday Closed every Tuesday Mon-Sat Lunch: 12 PM - 3 PM Sun Lunch: 1 PM - 4 PM Dinner: 4 PM
More informationSports Bar & Restaurant
HAPPY HOURS: 2-7PM Delivery: 089 988 4902 Sports Bar & Restaurant Reef Bar: 1234512345 ReefBar 1: 3344556677 ReefBar2: 8866442200 Central 1: 1122334455 Central 2: 2233445566 www.kohtaohostel.com Soft Drinks
More informationInstructor: Stephen L. Love Aberdeen R & E Center 1693 S 2700 W Aberdeen, ID Phone: Fax:
Vegetable Crops PLSC 451/551 Lesson 24 Mushrooms, spices Instructor: Stephen L. Love Aberdeen R & E Center 1693 S 2700 W Aberdeen, ID 83210 Phone: 397-4181 Fax: 397-4311 Email: slove@uidaho.edu Mushrooms
More informationRestaurant Menu. Choose to dine in the restaurant or enjoy a meal in the bar
Restaurant Menu Choose to dine in the restaurant or enjoy a meal in the bar A family run enterprise led by Chef Tony Inthavong, whose resume includes Luke Mangan s Moorish. Mum, is responsible for many
More informationBanquet Menu A (Hot & Spicy)
Banquet Menu A (Hot & Spicy) THAI MODERN MIXED STARTERS A selection of authentic Thai starters MAIN COURSE PHAD PHED TALAY (s) Mixed seafood stir fried with chilli, garlic and fresh Thai herbs GAENG KIEW
More informationstarter A5. Moo Tod (2pc) $5.5 A1. Crunchy Wonton (6pc) $3.5 Fried wonton sheets with sweet chili sauce (4pc) $10
starter A1. Crunchy Wonton (6pc) $3.5 Fried wonton sheets with sweet chili sauce A5. Moo Tod (2pc) $5.5 (4pc) $10 The popular Thailand s street food. Deep-fried pork skewers with sweet chili sauce A1 A2.
More informationLe Thai Chef. A La Carte
Le Thai Chef A La Carte Our traditional Chef Suns Homemade Entrees 1. Handful of Chips 4.9 Golden & crispy fried potatoes 2. Prawn Crackers 5.9 Crispy prawn crackers served with a creamy peanut dipping
More informationEggplant Mealybug (Hemiptera: Pseudococcidae)
Guam New Invasive Species Alert No. 2013-01 Eggplant Mealybug (Hemiptera: Pseudococcidae) Prepared by Aubrey Moore (aubreymoore@guam.net), University of Guam December 16, 2013 During a visit to a farm
More informationAssessment of weed species composition and species diversity in some fruit orchards
Albanian j. agric. sci. 2013;12( 2): 215-222 Agricultural University of Tirana RESEARCH ARTICLE (Open Access) Assessment of weed species composition and species diversity in some fruit orchards PATIENCE
More informationTherapeutic Gardens in Malaysia. Hazreena Hussein 6 April 2019
Therapeutic Gardens in Malaysia Hazreena Hussein reenalambina@um.edu.my 6 April 2019 Therapeutic Garden in between building: The Edible Roof Garden, Faculty of Built Environment IEN has collaborated with
More informationBangkok Kitchen NO CHECKS ACCEPTED. We reserve the right to refuse service to anyone. We accept Visa MasterCard. Ask about our Gift Certificates
Bangkok Kitchen AUTHENTIC THAI FOOD Welcome Authentic Thai Food The Bangkok Kitchen Restaurant continues as one of the most popular Thai restaurants in the Concord, Bay Area region of Northern California.
More informationChiang Mai Garden. Dinner Menu. Fine Authentic Thai Cuisine Dine In Take out Catering Corporate accounts welcome Delivery. Tel.
Chiang Mai Garden Authentic Thai Cuisine Dinner Menu Fine Authentic Thai Cuisine Dine In Take out Catering Corporate accounts welcome Delivery Tel. (860) 206-7128 12 E & F, Mini-Mall Mountain Avenue Bloomfield,
More informationYou can customise the chilli heat of a dish on a scale of:
www.sawasdeeklub.co.uk Email: info@sawasdeeklub.co.uk Facebook: sawasdeeklubthaieatery Instagram: sawasdeeklubthaieatery Eat in, Take away and Delivery Tel: 020889142 You can customise the chilli heat
More informationVI. Pickles Vegetable based fermented foods
VI. Pickles Vegetable based fermented foods 1. Mesu 2. Lime pickle 3. Dry salted lime pickle 4. Bamboo pickle 5. Mango pickle 6. Cucumber pickle 7. Sweet potato pickle 8. Jack fruit Pickle Other pickles
More informationAPPETIZERS. Vegetarian crispy roll with transparent noodles, carrots and cabbage served with sweet sauce for dipping.
DINNER APPETIZERS A1 Spring Roll (1 pieces.) $1.50 Vegetarian crispy roll with transparent noodles, carrots and cabbage served with sweet sauce for dipping. A2 Crispy Roll (3 pieces) $3.50 (6 pieces) $6.50
More informationYam (SALAD) SOM TAM JE [V] [N] [S] [ ] Green Papaya Salad, Tomato, Apple, Cashew Nuts, Tamarind Dressing AED 75
Yam (SALAD) SOM TAM JE [V] [N] [S] [ ] Green Papaya Salad, Tomato, Apple, Cashew Nuts, Tamarind Dressing AED 75 SOM TAM PAI THAI [N] [F] [GF] [SF] [ ] Green Papaya Salad, Prawns, Tomato, Peanuts, Long
More informationOur Commitment to the Environment
Our Commitment to the Environment At Anantara Bophut Koh Samui Resort we are committed to making environmentally and socially responsible decisions in all aspects. As well as eliminating plastic straws
More informationChapter 9-Foods from Stems and Leaves
Chapter 9-Foods from Stems and Leaves Monocot stem Eudicot stem Monocots Dicots Parallel Netted All plants have growth points for shoot and root tips called apical meristems. Shoot apical meristems increase
More informationTHAI MENU. * Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of food borne illness.
THAI MENU Cooking is like love. You have to do it everyday with fresh ingredients. Thai cooking is a mix between two Asian cuisines, Chinese and Indian. The basis of this popular cuisine is rice and noodles.
More informationTHAI RAMA IV RESTAURANT COLWALL, MALVERN Main Course Menu DUCK DISHES
THAI RAMA IV RESTAURANT COLWALL, MALVERN 01684 541563 Main Course Menu DUCK DISHES 20. AROMATIC CRISPY DUCK Served with pancakes, sliced cucumber, spring onions and hoy-sin sauce. Quarter Duck (served
More informationThai Rain Forest Shop 4/5 center of Albany Village
WELCOME TO Thai Rain Forest Shop 4/5 center of Albany Village HOURS Lunch 5 Days: Tuesday Friday, Sunday 11.30 am. - 2.30 pm. Dinner 7 Nights: 5.30 pm. - 10.00 pm. Ph / Fax 09 415 9441 Fully Licensed and
More informationthaikitchenlakewood.com
thaikitchenlakewood.com Sunday 4:00 9:00 Monday 11:30 9:00 Tuesday Closed Wednesday 11:30 9:00 Thursday 11:30 9:00 Friday 11:30 10:00 Saturday 11:30 10:00 12210 Madison Ave Lakewood, OH 44107 216-226-4450
More informationThai Boran Set Menu. All set menu s minimum 2 people. Thai Boran Chef s Special Set Menu Per Person. Starter. Thai Boran Crispy Duck.
Thai Boran Thai Boran Set Menu All set menu s minimum 2 people Srisachanalai Era 14.99 Per Person Starter Vegetarian Mixed Starter Soup Tom Yum Jae Main Course Curry Of The Day (Red Or Green Vegetarian
More informationWelcome to Thiptara. Thiptara Culinary Team
Welcome to Thiptara Coming from the South of Thailand, our love for cooking classic Thai dishes has been passed down through our family over many decades. We now bring these traditions to you at Thiptara
More information9Tastes, 50 JFK St. Harvard Square, Cambridge MA Ph: (617) ; Fax: (617)
9Tastes, 50 JFK St. Harvard Square, Cambridge MA 02138. Ph: (617) 547-6666; Fax: (617) 547-3816 E-mail: info@9taste.com LUNCH Appetizers Soups 9Tastes Specialties Entrée Rice Plates Fried Rice Noodle Corner
More informationSontaya literally means Sunset but, as with
Sontaya literally means Sunset but, as with many words in Thailand, it has a deeper meaning that refers to experiences that form part of daily living. In the Thailand countryside, as the sun sinks, the
More informationThe diverse food of Thailand reveals a great deal about the country, it is a palimpsest of its political history, its trade, and its geography.
The diverse food of Thailand reveals a great deal about the country, it is a palimpsest of its political history, its trade, and its geography. Thailand sits between the cultural and political powers of
More informationAppetizers A1. Satay (Chicken or Tofu ) 7.95 A2. Thai Egg Rolls A3. Fried Tofu A4. Fried Fish Cakes 8. 95
Appetizers A1. Satay (Chicken or Tofu ) 7.95 On skewers served with peanut sauce and cucumber relish. A2. Thai Egg Rolls 7.95 Deep-fried Thai egg rolls with vegetable, silver noodles, served with homemade
More informationDINNER TAKE AWAY MENU 10% OFF TAKE AWAYS
DINNER TAKE AWAY MENU 10% OFF TAKE AWAYS PAD THAI MIXED STARTERS This dish is highly recommended as it allows each person to enjoy a variety of different starters. 8.30 per person (for minimum of 2 people)
More informationMinimum order on Friday & Saturday nights including drinks - $20 per person Prices shown include GST. BYO Wine only. Corkage - $4.
Thai Yarmyen Restaurant Minimum order on Friday & Saturday nights including drinks - $20 per person Prices shown include GST. BYO Wine only. Corkage - $4.00 per bottle PRICES AS AT DECEMBER 2014 SUBJECT
More informationThe Biodiversity of Your Refrigerator: An Exercise in Food Origins
The Biodiversity of Your Refrigerator: An Exercise in Food Origins Nat Bletter Education Abstract Students often have little idea of where the food they eat every day originates and which of their staple
More informationFlax Seed Uses in Industries
Flax Seed Class Flax Seed Flax seed, also known as linseed or common flax, is a part of the genus Linum. Being that there are many members in the Linum genus, the differing plants can be either annual
More informationSATAY KAI * Char-grilled marinated chicken served with peanut sauce and cucumber relish
APPETISERS * Selection of chef s special Thai starters (to share for two three persons 35.00) 24.00 KAO KRIEB PAK MOH 11.00 * Steamed rice wrap, sautéed chicken, shallots, roasted peanuts, Served with
More informationchicken and prawns chicken and prawns chicken and prawns chicken wings chicken chicken fish prawns prawns Tofu mussels soft-shell crab or squid
STARTERS PRAWN CRACKERS 3.00 1A POHPIA TORD 4.75 Spring rolls stuffed with a mixture of vermicelli and vegetables 2A KHA NOM PANG NAH GAI 4.75 Deep fried minced chicken and prawns on toast 3A TOONG NGERN
More informationGOVERNMENT GAZETTE REPUBLIC OF NAMIBIA
GOVERNMENT GAZETTE OF THE REPUBLIC OF NAMIBIA N$2.00 WINDHOEK - 30 August 2002 No.2802 GOVERNMENT NOTICES CONTENTS Page No. 145 Agronomic Industry Act, 1992: Imposition of a genera11evy on certain categories
More information(L.) Frodin Araliaceae. Schefflera heptaphylla. LOCAL NAMES English (ivy tree); Lao (Sino-Tibetan) (ko tan); Vietnamese (nam s[aa]m)
LOCAL NAMES English (ivy tree); Lao (Sino-Tibetan) (ko tan); Vietnamese (nam s[aa]m) BOTANIC DESCRIPTION Schefflera heptaphylla is a small to medium-sized, semi-deciduous or evergreen tree up to 25 m tall,
More informationAPPETIZERS. PO PIAH THORD 8.00 Crispy vegetables Chinese spring roll served with sweet plum sauce
APPETIZERS PO PIAH THORD 8.00 Crispy vegetables Chinese spring roll served with sweet plum sauce PEEK GAI TOD CLUEA 11.00 Fried marinated chicken wings flavoured with crunchy kaffir lime leaves served
More informationAPPETIZERS. 5. Fried Wanton marinated grounded chicken meat, corn, in wanton skin wrapper served with spicy plump sauce.
APPETIZERS 1. Hoy Ob (Steamed Mussels)........15.95 fresh mussels steamed in broth, fine herbs, lemongrass, lime leaves, galangal, basil leaves, carrot, bell pepper served with spicy seafood sauce. 2.
More informationInternational Journal of Pharma and Bio Sciences UNDERUTILISED FRUITS: A POTENTIAL OF LOCAL FOOD RESOURCE ABSTRACT
Research Article Botany International Journal of Pharma and Bio Sciences ISSN 0975-6299 UNDERUTILISED FRUITS: A POTENTIAL OF LOCAL FOOD RESOURCE SRIVASTAVA R.* Experimental Botany Lab, Department of Botany
More information2. GOONG KA BORG... $ 6.95 Deep fried shrimp wrapped in egg roll skin served with sweet and spicy sauce
Appetizers 1. CURRY PUFF..... $ 6.95 Deep fried ground chicken, potato and carrot wrapped in wonton skin served with sweet and spicy tamarind sauce topped with crispy basil 2. GOONG KA BORG..... $ 6.95
More informationAPPETIZER. Classic Thai Soup
APPETIZER 1. Por Pia Goong Tod ( 4 ) 8.50 Deep fried spring rolls wrapped whole shrimp served with plum sauce. 2. Por Pia Pak ( 4 ) 8.25 Deep fried vegetarian spring rolls served with plum sauce. 3. Por
More information