what is the difference between what he lists as"
yellow bean sauce, crushed - tao jiew dam
vs. yellow bean sauce, whole - tao jiew khao??
can 1 be substituted for the other?

is "shredded salted radish" (hua pak kad khem) which he says is
sometimes labeld "preserved turnip"
the same as "salted turnip?" this does come in a cellophane bag but
it's moist feeling, not dried. same or not? no Thai name,
anglicized, on the pkg.

TIA, Judy

((.)) '))
((((((((
))(/)((

Judy Cosler wrote:

> what is the difference between what he lists as"
> yellow bean sauce, crushed - tao jiew dam
> vs. yellow bean sauce, whole - tao jiew khao??
> can 1 be substituted for the other?
>
> is "shredded salted radish" (hua pak kad khem) which he says is
> sometimes labeld "preserved turnip"
> the same as "salted turnip?" this does come in a cellophane bag but
> it's moist feeling, not dried. same or not? no Thai name,
> anglicized, on the pkg.
>
> TIA, Judy
>
> ((.)) '))
> ((((((((
> ))(/)((

Moreover, is Thai preserved radish / salted radish / turnip "salted",
per se, with regular salt, and is it salty, or does salt refer to
whatever mineral substance is used to preserve the radish?

I ask because I purchased a bag of preserved radish / turnip whose
ingredients were listed as radish (or was it turnip?), salt, sugar.
There was little saltiness to the tongue, rather, the first thing that
hit me was an overwhelming mouth feel of sulfites.

Are there "natural" brands which feature preservatives less prominently?

"Judy Cosler" > wrote in message
...
> what is the difference between what he lists as"
> yellow bean sauce, crushed - tao jiew dam
> vs. yellow bean sauce, whole - tao jiew khao??
> can 1 be substituted for the other?


Yeah, I think so. Same thing, only one is crushed. Thompson feels that the
whole ones are better.

Peter

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