Cherry Eggplant (Makuea Pooung)
This particular eggplant is used widely in Thai cooking such as green curry and shrimp paste chili paste (Num Phrik Ga Pi). It can be steamed to eat with chili pastes.
Thai Pumpkin (Fuk Toong)
Thai pumpkin has a dark green skin and orange flesh. Its flavor is more like a squash than pumpkin. If you can’t find Thai pumpkin, Japanese pumpkin can be substituted.
Cilantro (Pak Chi)
It is used varities in Thai cuisine to flavoring the cookings.
Asian Eggplant (Makuea Yaw)
It is great for many stir fried dishes or you simply grill it or dip it in egg batter and deep fried it and eat it with Thai chili paste.
It have a very mild flavor, however it is sweet when it cooked. You can substitute with a purple Japanese eggplant.
Bok Choy or Pak Choi (Chinese white cabbage)
It has a mild, pleasant, slightly mustardy flavor. It is used in stir-fry or eat raw.
Naba Cabbage (Pak Gad Kaaw)
It is a year round vegetable and it last very long if you store it in the refrigerator. It is also used widely in many Thai cookings such as soups, and stir fried dished. It can be eaten raw and steamed.
Bean Sprouts (Tua Ngok)
They are grown from Mung beans. They are commonly eaten in Thailand and also in other Asian countries. They can be eaten raw, blanched, stir fried, and anything you can think of!
I love them in noodles; soups and stir fried, and they are also high in protein.
Chinese Celery (Kun Chay)
It is used varities to flavor in Thai cookings. It is great for rice soup and some Thai spicy salads.
