SGH_WIKI

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Private Chef

• dried red spure chili, bird's eye chilli, yellow spur chilli, bell chilli
• shrimp paste, turmeric, key ginger, coriander roots
• kaffir lime rind, Nutmeg and Mace, cinnamon, cloves
• Galangal, Lemonngrass, shallots, galic
• white and black peppercorns, cumin seeds, coriander seeds,
• star anise, bay leaves, cardamom

Common character of Thai dishes

• Known for its balance of hot (spicy), sour, sweet, and salty taste .
• Naam Plaa (Thai น้ำปลา), a very aromatic and strong-tasting fish sauce, an important ingredient in Thai cooking.
• A full meal consists of many complementary dishes.