Heart of palm (also known as palm heart, palmito or swamp cabbage) is the tender, edible shoots harvested from certain types of palm trees. They are used eaten raw and cooked in curries in Thailand, similar to bamboo shoots.
Salted Radish (huah chai poh kim) is used for Thai cooking, including Pad Thai Noodles, soup with pork spareribs or salads with lime juice.
Shrimp Paste (gapee or gkabpi in Thai or blanchen in Malay) is made from pulverized sun-dried tiny shrimps and is used to make curry paste, nam prik and many other Thai dishes. Klong Kohn brand is the favorite brand of Kasma Loha-Unchit, Thai cooking instructor.
Import from Thailand, pickled mustard greens usually eaten with rice soup, Thai salad or Kanom Jean as side dishes. Because of it's crunchy, Thais nomally cook as spicy salad mixed with other ingredients like preserved salted duck eggs serving with plain rice soup.
Sator (or sataw) is the popular vegetable of Southern Thai people. Pickled Sator can be added as an ingredient in various kinds of food especially pork or fresh shrimp stir-fried with Sator.
Quail eggs or Kai Nok Kra Tha can be added in many kinds of food and salad. This eggs're canned, so it is easy to use anytime.
Pickled Lemon from Thailand is normally use to add into duck or pork soup and especially stewed chicken soup.
