White Pomfret Scientific : Pampus Argenteus
Black Pomfret Scientific : Parastromateus Niger
Longtail Tuna Scientific : Thunnes Tonggol
Sardine Scientific : Sardinella Longiceps
Sardine Scientific : Sardinella Longiceps
Pangasius Fillet Scientific : Pangasius
Barramundi/seabass Fillet Scientific : Lates Calcarifer
White Snapper Fillet Scientific : Macolor Niger
Red Snapper Fillet Scientific : Lutjanus Campechanus
Tilapia Fillet Scientific: Oreochromis Niloticus
Fresh Water Shrimp Scientific : Macrobrachium Rosenbergii
Vannamei Scientific: Litopenaeus Vannamei
Vanammei H/L Scientific: Litopenaeus Vannamei
Vannamei H/L Scientific: Litopenaeus Vannamei
Tiger Shrimp H/L Scientific : Penaeus Monodon
Tiger Shrimp Scientific : Penaeus Monodon
Cuttlefish Scientific : Sepia Officinalis
Whole Chicken Scientific: Gallus Gallus Domesticus
PRODUCT INFO The coconut is a perennial plant belonging to the palm family ( Arecaceae ) and is the only living species of the genus Cocos. The coconut is a plant that can be used in a variety of ways, such as water and the pulp of young coconuts being eaten. The pulp of the mature fruit is grated and squeezed to make coconut milk. Coconut shells are used to invent things such as dippers, lanterns, etc. In addition, coconuts are classified as a kind of auspicious plant. According to the royal textbook of Brahmachat Has determined to plant coconuts in the east of the house. for prosperity. SEASON Coconuts are available year-round.
PRODUCT INFO Cha plu leaves are another ingredient we are lucky to have available to us at Southeast Asian markets. It is a mild flavored leaf that is well-suited for making wraps, as it is generally enjoyed in Thailand and in Laos where it is known as cha plu leaf.Many mistake this for another leaf used by many in South and Southeast Asia to wrap the areca nut and called "betel leaf" are used as a wrapper in the dish 'Mieng Kham'. This is a traditional Thai dish, containing an assortment of fillings, like peanuts, shrimps, shallots with lime and raw ginger. Bai Cha Plu has been seen all over Asia, from South to the East. Similar to the Thai Betel edible leaf, but not as bitter. If you are making Mieng, substitute any mild flavour leaf for Fish Mint. Real Thai Recipes suggests to replace either the lettuce or Chinese Broccoli. Thai Bai Plu Cha is also shredded up as one of the vegetables in a Thai rice dish �¢??Kao Yum�¢??. Alternatively, for an Asian twist on a traditional English dish, use this leaf for meals like soups and salads. USES The leaves are used to wrap up as a snack, known as "Miang Kham" and are commonly used as vegetables in curry. (local food in the north) has properties as an expectorant, expels wind and helps moisten the throat. SEASON Chaplu leaves are available year-round.
