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Asian Food: Ingredients for Asian Cooking Still LIfe

Chili paste with raw vegetables(Thai food)

Coriander leaf chutney is a fresh, flavorful condiment made from cilantro, green chilies, lemon, and spices, offering a tangy, zesty taste.

Parsley, garlic and olive oil pesto - Buenos Aires - Argentina

Indian style green chutney in bowl on white background

A close-up of a plate with a variety of fresh vegetables and steamed rice.

Sauce for fish with lemon,garlic, olive oil and parsley photographed in white bowl on white

Thai Tom Yam soup herbs and spices, consisting of lemongrass, Kaffir Lime leaves, Galangal, Lemon and Red Chili, on an old green wooden tray, composite image, isolated on white, clipping path included.

Mint and Green Chilli Sauce, Made with Tamarind Mint Coriander and Spices. Podina Chatni

Fermented Soy Bean Dip, Thai food, Thai dipping sauce Eat with fresh vegetables or blanched vegetables.

Thailand, Asia, Sauce, Seafood, Abstract

Top view of green chutney isolated on white background

Green seasoning sauce served in dish isolated on table side view of arabic food

$Egg drop soup is a common homestyle Chinese dish, prepared by gently pouring beaten eggs into a simmering broth, resulting in delicate, wispy strands of egg floating throughout the soup.\nThe transparent broth in the bowl showcases the gossamer egg threads swirling and suspended within, creating a visually poetic effect. This aesthetic not only pleases the eye but also reflects the light, soothing texture of the egg drop soup.\nEgg drop soup is often enhanced with additional ingredients such as leafy greens, mushrooms, or seafood, further enriching the flavor and nutritional profile of the dish. It can be served as a appetizer or enjoyed as a standalone soup course.$

spicy pate of crushed nuts and fresh coriander

Thai bananas and ingredients for spicy food

Parley sauce green in a plate on with fresh parsley leaves over dark wood

Mulukhiyah, also known as molokhia, molohiya or ewedu, a dish made from the leaves of Corchorus olitorius, commonly known in English as denje'c'jute, nalta jute, tossa jute, jute or Jew's mallow, selective focus

This Northern Thai dish is very traditional in the far north of Thailand. It is pronounced 'Gaeng Khae', which means in the Northern Thai language a mixed seasonal flower, herb and vegetable curry soup. Most of the wild flowers and leaf ingredients are only found towards the end of May each year and the colorful ingredients are attractively bunched together wrapped with part of a banana tree stem, and are found presented like this in local Northern Thai fresh markets during this hot season. Gaeng Khae can also be made through the year without some of the seasonal flowers, as many Thai year round ingredients are used in this dish. The common ingredients are dried chili, lemon grass, galangal, salt, fish paste, garlic, shallots, string beans and the seasonal ingredients as shown. Replacement vegetables can be used accordingly in the mix. The dried herbs and spices are mashed using a mortar and pestle to make the base paste.

Pesto Sauce with Basil Garlic and Olive Oil on white

Green tasty herb sauce marinade from cilantro, parsley, oil, traditional seasoning for salad dressing

Hot tasty healthy soup with fish and vegetables served on a round plate on wooden cutting board

Delicious borboti bhorta in a white bowl on wooden background. It is very popular vegetable in Bangladesh. It is also known as yardlong bean, asparagus bean, long bean, and snake bean.

Chilli Garlic Raita is a flavorful and tangy yogurt-based accompaniment that's perfect with biryanis, pulaos, or spicy curries.

Thai seafood dipping sauce in small pink bowl on wood table

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