Photos - Lot #6

[Kanga Japan]

Could someone possibly identify the vegetables, etc. on the attached?

Thank you for your help.

Lot 6 PDF.pdf

[AyG]

My best guesses (I'm fairly confident about 2, 5 and 6):

1 - Longan

2 - Dried bael fruit

3 - No idea

4 - Bok choy (but so many Thai greens look similar)

5 - Oranges

6 - Stink beans, SATO, Parkia speciosa

[zeichen]

Are you writing a cook book or something. You make a lot of these food requests. good luck if you are.

1. is Longong not to be confused with llamyai (longan). It is a little more citrus in flavor and has little segments surrounding seeds. it is more juicy than llamyai.

2. dried persimmon, (look pap haeng) not as common but often found in the northern border towns. Definitely a Chinese trade influence.

3. some kind of chinese flower used in soups. Dok Kah Chai maybe?

4. yes bok choi, but in Thai, I have no idea. Pak Gah something.

5. Som, tangerines. These have a looser skin and a sweeter flavor than the last picture you showed. This is a more common eating variety and the other one is more common for juicing but also eaten.

6. Gra tin, inside the pod are little seeds that are a good snack.

[Pla shado]

I think AyG and ziechen covered it pretty well. Here are the names in Thai script.

1. ลองกอง = longkong

2. พลับแห้ง = phlap haeng

3. ดอกไม้จีนแห้ง = dawk mai jeen haeng

4. ผักกวางตุ้ง = phak gwaang dtoong

5. ส้มสายน้ำผึ้ง = som sai nam peung

6. ฝักกะถิน = fak ga thin

[Pla shado]

Note: Photo # 2 is also called ลูกพลับแห้ง (luuk phlap haeng) as ziechen note. I believe ลูก (luuk) means fruit from a tree.

[Kanga Japan]

Thank you AyG, zeichen and Pla shado (for the script also),

Zeichen, I am making a dictionary of Thai ingredients (vegetables, fruit, etc.) and will be putting into an application format. I have been working on it for years and, with the incredible help of the Thai Forum members have now completed the text section. At the moment I am trying to identify photos which I took at several markets in Bangkok. After that, I will try and download the rest from the internet (or at least those which will allow me). Thank you for your support.

To summarize all the information you have given me (RTGS spelling):

1. LONG KONG (ลองกอง)

Scientific name: Lansium domesticum

English: long gong (there does not appear to be a separate English name for it)

2, PHLAP HAENG (พลับแห้ง) or LUK PHLAP HAENG (ลูกพลับแห้ง)

Scientific name: Diospyros genus

English: persimmon, dried

At first glance, I also thought this was bael fruit, however it does not have the individual segments that bael does.

3. DOK MAI CHIN HAENG (ดอกไม้จีนแห้ง)

Scientific name: Hemerocallis fulva

English name: orange daily lilly, dried

4. PHAK KWANG TUNG

There is a lot of confusion when it comes to bok choy and pak choy. After long discussions with the forum ages ago, I ended up with the list attached.

If this vegetable is bok choy, can someone select a Thai description from the attached list?

5. SOM SAI NAM PHUENG (ส้มสายน้ำผึ้ง)

Scientific name: Citrus reticulata blanco cv. Sai Nam Paung

English name: honey tangerine, honey queen orange

6. FAK KRATHIN (ฝักกะถิน)

I think I will have to go for FAK KRATHIN rather than MET SATO. They both look very similar, however MET SATO is not as straight as those in the photo and tends to twist more. If anyone does not agree, please advise.

Scientific name: Leucaena leucocephala

English name: white lead tree pods, horse tamarind pods

Thank you all. Looking forward to any comments you may have on #4.

[zeichen]

The problem with some of the things like #4 is that they are chinese vegetables and not Thai. They are not the main greens eaten and names will vary from province to province more.

As for the project, you do realize that there are many in existence already and probably could save yourself a lot of trouble. I have 3 cook books at home here with extensive glossaries. One has over 30 pages of pictures with descriptions, both thai and english names.

Hope that you give credit to TV Members for actually doing the work for you. LOL

[Kanga Japan]

Dear zeichen,

Thank you for your post.

Yes, I realize the reason for the differences in #4. This occurs with many types of vegetables, fruits, etc. Depending on the country the name may be different and on top of that there are many errors on the internet.

I appreciate your comments, however contrary to what you think, there are actually not many publications similar to what I am trying to achieve. There are many cooking books out there and most of them have a small glossary, but only cover the standard items. I have over 90 Thai cooking books and all of the glossaries in them are covered in my dictionary. The fruit and vegetables which I can identify by these books are the basic ones, however some are very similar and therefore I ask for the help of the forum. If I lived in Thailand, I would be in a better position to check things out. Many of them are not available where I live, so I have not actually seen them with my own eyes.

Regarding your final paragraph, naturally I will be thanking the members of the Thai forum. That goes without saying.

[zeichen]

I do have a cookbook that has a huge glossary. Granted most of my cookbooks are Thai and not English,

Here is a website that has a very extensive list. She doesn't have the Thai script though.

http://www.supatra.com/pages/thaiveggies2.html

Also wikipedia has over 200-300 Thai ingredients. with pictures, english, transliteration and Thai scripts as well as descriptions

http://en.wikipedia.org/wiki/List_of_Thai_ingredients

I don't think that you have posted anything that isn't in one of those lists. Apart from a few things that aren't really Thai like dried Persimon. Definitely can find that in Japan. I ate them all the time in Korea.

[Kanga Japan]

Dear zeichen,

As I have said, I have many books, but it is difficult to sometimes identify the photos, because so many of the vegetables look similar and because, as I have said, I have not actually seen them with my own eyes.

Thank you for those 2 websites, however I have been through both of them, years ago. I have been through 172 websites which have glossaries, as well as hundreds of individual ones. Persimmons are sold in Japan, however not in the shape as in my photo, so I was wondering if it could possibly be some other Thai fruit.

I am doing my best and do not send photos of things that I am 100% certain about. I don't want to take a chance on making a mistake, so that is why I am reaching out to those people who are more familiar with these products.