Chinese Broccoli is a member of the Brassica Oleracea group which includes Broccoli, Cabbage, Kale, Cauliflower and Brussels Sprouts. Chinese Broccoli is also known as Gai Lan, Kai Lan or Chinese Kale. Chinese Broccoli is slightly bitter with a hint of pepper. Unlike Broccoli where only the flower buds are eaten, with Chinese Broccoli, the [Read More…]


This Thai Eggplant or aubergine known in Thailand as Makhua Puang, comes from Solanum torvum widely known as Turkey Berry. The fruit are in fact the the small green pea sized berries which grow in large clusters. These berries turn yellow when fully ripe but are harvested for use when they are still green and [Read More…]


Taro Root is the edible corm of the Taro plant, Colocasia esculenta, and is also known as Dasheen. Believed to be one of the earliest edible plants in cultivation, Taro is native to S.E. Asia and is grown primarily for its edible roots although the leaves are sometimes eaten as a vegetable. The early Romans [Read More…]


Makhua Phro is a Thai Eggplant or Aubergine about the size of a golf ball. Belonging to the genus Solanum, this Thai Eggplant is one of several eggplants popular in Thailand where they are an essential ingredient in curries including the well known green and red curries.

Blog Widget by LinkWithin
© 2011 Cook Asian Food Suffusion theme by Sayontan Sinha