泰国英语菜单

餐单(Curriedcrab)咖哩蟹

(Eggcrab)蛋蟹

(Steamedcrab)蒸蟹

(Steamedcrabinsoyabeansauce)大豆酱蒸蟹

(Marinadedspicycrab)卤辣味蟹

(Roastcrabwithglassnoodle)冬粉烤蟹

(GrilledSteamedLobster)蒸烤龙虾

(Friedprawnswithbambooshoots)竹笋炸虾

(Steamedprawnswithgarlic)大蒜蒸虾

(Grilledprawns)烤虾

(Marinadedprawnsinfishsauce)鱼露卤虾

(Steamedsaltedprawns)蒸盐虾

(Roastprawnswithglassnoodle)冬粉烤虾

(SteamedSeabasswithchilliandlimesauce)红椒酸橙酱蒸鱸鱼

(Grilledfish)烤鱼

(SteamedSeabassinsoyabeensauce)豆汁蒸鱸鱼

(Hot&sourSnakeheadfish)酸辣黑鱼

(SteamedButterfishwithplumsauce)梅汁蒸溜鱼

(DeepfriedGaroupafishwithspicysauce)辣炸鱼

(BoiledSnakeheadfishwithplum)梅子黑鱼

(GrilledCuttlefish)烤墨鱼(乌贼)

(GrilledConchs)烤海螺

(GrilledCocklesandMussels)烤蛤及淡菜

(FreshOysters)生蠔

(FriedScallopswithAsparagus)芦笋煎扇贝

(FriedOysters)炒牡蠣

(FriedMorningGlory)炒牵牛花

(Friedwatermimosa)炒水含羞草

(Mixedvegetablesinredgravy)卤综合蔬菜

(TomYumKoong)香辣虾汤

(SharkFinsoup)鱼翅汤

(Fishmawsoupwithcrabmeat)蟹肉鱼肚wdem

(Mixedseafoodsoup)海鲜汤

(MixedChineseseafoodsoup)中式海鲜汤

(Deepfriedfishcake)炸鱼饼

(DeepfriedShrimpballs)炸(小)虾球

(Deepfriedprawnrolledcake)炸(大)虾捲

(Deepfriedcrabmeatrolledcake)炸蟹肉捲

(Assortedseasonalfruits)什锦季节水果

(DeepfriedGaroupafishinsoyabeansauce)豆汁炸鱼

(SteamedSeabasswithfishsauce)鱼露蒸鱸鱼

(Friedprawnswithspicysauce)辣酱炒虾

(Deepfriedfishinthainorthstyle)泰北炸鱼(Friedrocklobsterswithchilliinchinessstyle)辣龙虾

(Friedcrabwithblackpepper)黑胡椒炒蟹

(Livelobstersashimi)龙虾生鱼片

(Friedprawnswithblack)oliveinhotdish铁板虾

(Friedlivegrouperwithblackpeper)黑胡椒炒鱼

(Grilledriverprawns)烤溪虾

(Grilledseabass)烤鱸鱼

(Deepfriedfishinthainorth-eaststyle)东北泰式炸鱼

(Deepfriedfishwithspicysalad)香辣沙拉炸鱼

(Sauteedoysterswithcornflourinhotdish)铁板牡蠣

(Sweetdumplingsinhotgingersyrup)薑汁甜汤

(Braisedsagowithcoconut)椰浆西米露佐料咖喱Curry红辣椒Chilli一种香料植物〔常见于冬阴功汤和咖哩汤〕Basil〔Basilleaves〕蒜Garlic胡椒Pepper辣椒Spice有点酸甜的酱料〔黄豆酱〕Soyasauce饮料饮用水Drinkingwater啤酒〔泰国牌子SINGHA〕Beer红酒Wine伏特加Vodka鸡尾酒Cocktail新鲜水果沙冰Fruitshake奶昔shake椰汁Coconutjuice〔一整只椰子〕常见菜肴一种夹香蕉的蛋饼Pancake泰国煎饼Roti冬阴功汤TomYumKung猪肉Pork牛肉Beef鸡肉Chicken炒饭Friedrice炒米粉Friednoodle盖浇饭SthOnrice烧法用旺火煸，用旺火炒stir-fry油炸fry[frai]炒的、嫩煎的saute炖、蒸braise清蒸Steam烧烤BBQ烤baked不要加辣Nospicy其他打包takeaway自助餐Buffet筷子chopsticks叉子fork勺子spoon海鲜龙虾Lobster对虾、明虾、大虾Prawn鱿鱼、枪乌贼Sleeve-fish蚝、牡蛎Oyster鳗鱼eel螃蟹Crab三文鱼Salmon鲈鱼Bass金枪鱼Tuna乌贼Squid墨鱼cuttlefish牡犡Oysters蚌类〔贝壳〕Mussels蛤蚌Clams扇贝〔小〕Scallops蟹肉条Crabstick虾仁PeeledPrawns大虾KingPrawns虎虾TigerPrawns基围虾〔小虾〕Shrimps小贝肉Cockles田螺Winkles泰国常见的一种海鱼Snapper〔分红色和白色两种，适合BBQ〕泰国菜里常用的蔬菜和香料(2011-06-1108:05:17)Vegetables,herbsandrootsusedinThaicookingHolyBasil(BaiGrapow)Pepperyisperhapsthebestwaytodescribethistypeofbasil,whichisusedinstir-fries.HolyBasilistypicallynoteatenrawandcanbefrozenordriedforlateruse.ThaiBasil(BaiHorapha)Withananise-likeflavor,Thaibasilisusedincurriesandstir-fries.It'salsoeatenfreshwithnoodlesoupandwillnotkeepforlong(italsodoesnotfreezeordrywell).LemonBasil(BaiMaeng-luck)Usedinsoupsandtoflavorsteamedfishandvegetables,lemonbasilhasarealcitrus-likearomaandflavor.Itcanbefrozenordriedforlateruse(callede-tooinLao).KaffirLimeleaves(BaiMakrut)areusedwholeinsoupsandcurriesandcut-upforsalads.Theycanbepreservedinthefreezer.Galanga(Kah)isusedinsoupssuchasTomYumandTomKhaGai,currypastesandisslicedupforuseinsalads.LemonGrass(TaKhrai)isusedinsoupssuchasTomYum,Thaicurriesandisslicedforuseinsalads.Ginger(King)isusedinmanydifferentdishes.It'sspicierthangalangaandtheskinmustbepeeledbeforeusing.YoungGinger(KingOn)ispickedearlierthangingerandhasamoresubtleflavor.Theskincanbeleftonforcooking.Krachai(Rhizome),arelativeofginger,isusedinKanomJeenNumya,acurrydish.It'savailablefrozenorinjars.Turmeric(Kamin),arelativeofginger,addsyellowcolortofoodandisanintegralingredientinsomecurrypastes.ThaiChili(PrikKeeNoo)isusedinmanyThaidishesandisofteneatenraw,too.Phet!(Hot)DriedThaiChili(PrikHang)isusedinsoups,saladsandstir-friesandisgroundorservedwhole.CherryEggplant(MakueaPoo-ung)isusedincurriesandiseatenwithNamPrik.It'sverybitter!ChineseorPurpleEggplant(MakueaMuang)isusedisusedinstir-friesorissteamed.ThaiEggplant(MakueaPraow)isusedincurries,SomTum,andiseatenraw.LongBean(TuaFakYaow)isusedincurries,stir-fries,andSomTum(GreenPapayaSalad).They'recrunchierthanregulargreenbeans.GreenPapaya(Malagaw)isshreddedtomakethefamousspicyThaisaladcalledSomTum!GreenunripepapayaisavailableinmostAsianmarkets.Pickle(TangKwa)PicklingcucumbersarecrunchierthanregularcucumbersandareeatenraworusedtomakeasaladcalledTumTang(it'ssimilartoSomTum).PacPeow(BaiPrikMa)iseatenrawwithsaladsornoodles.PacpeowcanbefoundinmanySoutheastAsianmarketsMint(Salanae)isusedinLaabandothersaladsandisservedwithnoodlesoup.Culantro(PakCheeFarang)isusuallyeatenrawandcanalsobecutupandaddedtoLaab(IsaanMeatSalad).WaterSpinach(PakBoonginThaiandOngChoyinChinese)isgenerallycookedwithoystersauceorsoysauceandisalsoeatenraw.Krachetisgrowninwaterandthefoam-likematerialcoveringthestemmustberemovedbeforeeating.Cha-omisaveryunusualtasting(andsmelling)vegetablethatiseatenraworcookedwitheggs.Kayangisanherbthatiseatenraw(inNortheastThailand)orusedtomakeOm.Kayanghasaveryunusualflavor.Kowtongiseatenraworcanalsobeusedinsalads.Ithasafish-likeflavor.BitterLeaf(ChapooinThaiandE-lertinLao)iseatenraworusedinsouporsalads.BabyBokChoy(PakGotShanghai)issteamedandeatenwithNamPrikorusedinstir-friesorsoups.ChineseBrocolli(KanainThaiorGai-laninChinese)ismoreflavorfulthanregularbrocolliandissteamedorstir-friedindishessuchasRadNa.YuChoy(PakGotDok),issimilartoNapabuthasastrongerflavorandiseatenraw,steamedorinstir-fries.KatiniseatenrawwithNamPrikandtastessomewhatlikeCha-om.Itcomesinbunchesofstringsabout4-6inchesinlength.PeaTips(YatTuaLanTao)arecookedinstir-friesandeatenrawwithNamPrik.WingBean(TuaPoo)isverycrunchyandtastessomewhatsimilartolongbeans.It'seatenrawandisalsousedinTodMunfishcakes.ChineseCelery(KunChai)isusedinmanydishesandissimilartocelery,buthasastrongerflavor.AsianChives(GooeyChai)areusedinPadThaiandstir-friesandareeatenraw.ChiveFlowers(DokGuiChai)arethefloweringtipsofchivesandareusedinstir-fries.BitterMelon(MarahinThai)isaverybittervegetableusedinstir-friesandsoups.LinFah(DragonTongue)isusuallysteamedandeatenwithNamPrik.It'savailablefrozenatsomeAsianmarkets.Okra(MakueaSawanh)issteamedandeatenasavegetableorusedinstir-fries.SadaoflowersandleavesareverybitterandareeatenwithNamPrikorLaab(IsaanMeatSalad).SamekleavesareverysourandareeatenwithLaaborNamPrik.TiaToleavesarecitrusy-tastingandareeatenwithLaab.SmoothLoofaGourd(BuapHomm)isoneoftwovarietiesofloofagourdandisusedinsoupsandstir-fries.It'ssometimescalledMawpinAsianmarkets.FuzzySquash(FakKiow)isusedinsoupsandstir-fries.SometimescalledMoquainAsianmarkets,thehairsmustberemovedbeforecooking.OpoSquash(NamTao)isalsocalledbottlegourdorcalabash.Opoisusedinsoupsandstir-friesandisalsosteamedandeatenwithNamPrik.BananaFlower(HuaPlee)iseatenwithKanomJeenNamyaandPadThai.Onlythetenderinsidepartiseaten.Bananaleaves(BaiTong)areusedtowrapupfoodpriortosteaming.Theyimpartaverysubtle,grassyflavortothefood.PandanLeaves(Baitoey)areusedforwrappingupfoodpriortosteaming.Theflavortheyimpartissimilartoroastedyoungcoconutjuice.DaikonRadish(HuaPakGotKao)isusedinsoupsandstir-fries.Daikonisalsousedinadeep-friedtempura-likeappetizer.BambooShoots(NawMai)areusedinsomeThaicurriesandaspecialIsaancurrycalledGangNawMai.WaterChestnuts(Haew)areverycrunchyanddelicious.They'reusedinmanydifferentdishes.TaroRoot(Pueak)isprimarilyusedinmakingThaidesserts.Taroalsocomesinapurplevariety.Boniato(MunTet)isprimarilyusedinmakingThaidesserts.Boniato,aswellastaro,isavailableatmanyAsianmarkets.YuccaRoot(MunSumPaLunk)isprimarilyusedinmakingThaidesserts.Yuccaisalsocalledtapiocaorcassava.Garlic(Kratiem)isusedinvirtuallyallThaidishes.GreenOnion(HommSot)isusedinmanyThaisalads,stir-friesandPadThai.Cilantro(PakChee)comesfromthecorianderseedandisusedinmanydifferentThaidishes.Dill(pakcheelao)isusedalotinNortheastThaicooking,indishessuchasOm(BeefCurry)andAbHoyShell(SteamedSeafood).It'salsoeatenrawandisusuallymuchcheaperatAsianmarketsthanatsupermarkets.YanangleavesareusedinGangNawMaiandotherdishesfromNortheastThailandfeaturingbambooshoots.Edamameareedibleyoungsoybeanseedsandaresteamedandeatenasasnack.They'reavailablefrozenandcansometimesbepurchasedfreshatfarmersmarkets.LotusRoot(HuaBua)istherootofthewaterlotusplantandismostoftenusedtomakedessertsordrinks.MayomLeaves(baimayom)areleavesoftheOtaheiteGooseberry.They'reeatenwithLaaborNamPrik.PakVaniseatenwithLaaborNamPrikandgrowslikeagroundcoverinThailandnearricepaddies.Sher-lihon(PakGatkaanKluayandHmongGaiChoyinEnglish)tastessimilartoBokChoyandissteamed,stir-friedandpickled.Chayote(MalaWaan)tasteslikefuzzygourdandisusedinRedCurrywithChicken,ClearHotSoupwithFishandotherstir-frieddishes.SugarCanestick(Oye)Thaipeopleeatsugarcaneasacandyandit'saddedtosoupbrothforsweetflavoring.Sugarcaneisalsousedasaskewerforgrilling.EdibleFern(Pakkood)IntheNorthernregionofThailandthisferniswellknownaspakkoodandisusedinBambooSoup(GangNawMai),OmandiscookedinasaladcalledSoobPakKood.It'salsosteamedandeatenwithfishdippingsauce.BittermelonLeaves(YodMala)haveabittertasteandareverygoodintheIssandishBeefOm.They'realsosteamedandeatenwithdippingsauce.Bittermelonleavesareoftenavailableatfarmersmarkets.DokKareisanediblefloweroftheKaretree.They'rewhiteandlightgreenincolor.DokKareisoftensteamedandeatenwithfishdippingsauce.It'salsogoodforHotandSourSoupwithMudfish(GangSomDokKarePlaChon)KeeLekleaveshaveastrongbittertasteandhavetobeboiledinhotwateranddrainedseveraltimesbeforethey'reusedtomakeCurrywithBeefTendon(GangKeeLekSaiEnVoaw).Itisamostuniquecurry!PakKadonisawildvegetablethatgrowsinricefields.Ithasauniquetastethat'ssimilartohairybean(tuahair).Kadonisusuallyeatenrawwithmeatsalad(Laab)andtheleavesaresimilartobaimamuanghimapaan(cashewnutleaves)PakWaanhasveryplaintasteandisgoodforsteamingandservingwithdippingsauce.PakWaanisalsousedtomakesoupwithsmokedfishorant'seggs.PakThewisawildvegetablelikeKadonandKeeLek.IthasasourtastelikeYoungTamarindleavesandisgoodforHotandSourFishSoup.PakThewisalsoeatenrawwithmeatsalad(Laab)andKaoTodNamKlook(RiceCurrySalad).PakKaatiswellknowninNortheastThailandandisusedforfishcurryandbeef.Boththeleavesandtheflowersareaddedtothecurryandithasasmell