I went to the Thai market today, and they had stuff I don't normally find
even at the Berkeley Bowl.

I bought some (frozen, sadly) pandan leaves that look better than the dried
stuff I had; some pandan "essence"; some frozen coconut milk; frozen
turmeric; and some Golden Boy fish sauce (I've been using Tiparos, which I
wasn't that wild about). Also Chantaboon rice noodles.

Unfortunately, they didn't have green coconut water, or that excellent
Pagoda brand of rice wine you recommended, Peter.

Next step is to visit Chinatown and find a good liquor store, I guess. %^)

Does anyone know how to use the frozen turmeric? My dad used to grow it and
used the root fresh, and the leaves also. Mainly in fish curries.

Also, has anyone used the frozen coconut milk? Is it comparable to fresh?

Thanks for any help.

sq