Best Southeast Asian Fruit Vegetable Types
Prik kee nu or bird's eye chilies are small, spicy chili peppers that are very popular in Thai and other Southeast Asian cuisines.
They're also commonly referred to as Thai chilies as they are the most popular variety, but they are in fact just one of many Thai chili cultivars. These chilies have a vibrant flavor and are quite hot, typically much more so than jalapeños or serrano peppers.
Prik chee fah also known as Thai spur chilies are popular type of chili pepper used in Thai cuisine.
They are larger and less spicy than the better known prik kee noo. The Thai spur chilies are typically about 10 to 13 cm (4-5 inches) long, with a conical shape, and mature from green to a bright red color. The flavor of these chilies is relatively mild and slightly sweet, making them more comparable to the Jalapeño or Serrano peppers in terms of heat.
Thai eggplant is variety of eggplant originating from Thailand, also common in Southeast Asian cuisines.
It's distinct from the large, dark purple eggplants familiar to many people in the West. Thai eggplants are small, round or slightly oblong, and generally range in size from a large grape to a golf ball. The color can be white, green, or purple, often with stripes.
Siling mahaba is a traditional type of hot pepper that's commonly used in the Philippines. Also known as siling pangsisang and siling espada, these hot peppers are usually bright green in color, but get redder with age. The peppers pack the same kind of heat as jalapenos – they're moderately spicy, but much milder than the other Filipino hot peppers called siling labuyo.
Siling mahaba is often used in traditional local dishes such as sinigang, a sour soup that's typically served as a main dish. The hot peppers are also used in dishes such as sisig, pinangat, and dinuguan.
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