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Herbs
1. 2. 3. 4. 5. 6. 7. 8. 9. 10. 11. 12. 13. 14. 15. 16. 17. 18. 19. 20. 21. Bai Horabha – Basil leaves Prig Toom – Green Peppers Khuen Chai – Chinese Celery Toey – Pandanus Leaves Ta Krai – Lemon Grass Paak Chee – Coriander Ton Horm – Spirng Onions Bai Kaprow – Balsam Leaves – Holy Basils Bai Mangluk – Sweet Balsom Leaves Khing – Common Giner Kha – Siamese Ginger, Galanga Kha - Hhamin – Fresh Turmeric Kra Chai – Aromatic Ginger Prig – Chillis – Capsicum Prig Thai – Pepper Ma Krood – Kraffir Lime Prig – Chillis Bai Ma Krood – Kaffir Lime Leaves Ma Now – Lime Prig – Chillis - Capiscum Bai Saranae – Mint Leaves

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Thai Vegetables
1. 2. 3. 4. 5. 6. 7. 8. 9. 10. 11. 12. 13. 14. 15. 16. 17. 18. 19. 20. 21. Naw Mai Farang – Asparagus Fug – Winter Melon Buab – Ribbed Gourd Ma Khuea – Eggplant Fung Thong – Pumpkin Ma Khuea - Eggplant Pak Boong – Water Spinach Thua Ngok – Bean Sprouts Ma Kham – Tamarind Ma Khuea – Eggplant Pueak – Taro Ma Khuea – Eggplant Gra-Jiab – Lady fingers Taeng Kwa – Cucumber Naam Tao – Gourd Pak Boong – Water Spinach Cha Om – Acacia Carrot – Carrot Hua Pakkad – Horseradish Pakkad Khow – Lettuce Galum Plee – Cabbage 22. 23. 24. 25. 26. 27. 28. 29. 30. 31. 32. 33. 34. 35. 36. 37. 38. Hua Plee – Banana Blossom Mara – Bitter Gourd Khow Pod – Corn Thua Fung Yao – String Beans Mara – Gourd Ma Khuea – Eggplant Ma Khuea Ted – Tomatoes Khow Pod – Corn Paag Kwang Tung – Chinese Lettuce Paag Kana – Kale Ma Prow - Coconut Hed – Mushrooms Hed Fang – Straw Mushrooms Hed Hoo Nu – Chinese Mushrooms Hed Hom – Mushrooms Paag Ga Ched – Water Minosa Khuen Chai – Chinese Celery

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DOCUMENT INFO
Description: Hospitality Manuals for the Hotels, Resorts and Travel Agencys.