 |
Cooking Solutions website directory
Our Partners
Don't Wait for
Cheaper Books...
Go Get 'Em Now!
Our Huge Cookbook Selloff!
THE Most Wanted
Copycat Recipes!
Thai Cooking Lesson | Thai Food Lesson
>>> Put $$$ In Your Pocket... Save With Our FREE Printable Grocery Coupons <<< (US residents Only)
Introduction:
Internationally famous, Thai food ranges from extremes of salty, spicy, sweet and sour. It teases the senses with it's tastes, smells and visual presentation. Whether hot and spicy or relatively bland, total harmony is the guiding principal.
Thai cuisine is a marriage of centuries-old Eastern and Western influences combined to form the unique Thai food of today. It's characteristics depend on the cook who prepares it, available ingredients, the occasion and who it is cooked for, and where it is done. Various dishes can be refined and adjusted for all palates.
Originally, Thai cooking reflected a waterborne lifestyle, with aquatic plants, animals and herbs being the main ingredients. Being Buddhists, large chunks of meat were never used, they were always shredded and laced with herbs and spices. The traditional methods of cooking were stewing, baking and grilling. The Chinese introduced frying, stir-frying and deep-frying. From the 17th century onward, influences included the Portuguese, Dutch, French and Japanese. Chillies were brought by Portuguese missionaries who became fond of them while in South America.
Thais became very good at combining all cooking methods to create techniques of their own. The ghee used in Indian food was replaced by coconut oil, and coconut milk replaced dairy products. Overpowering pure spices were toned down using fresh herbs, and eventually these fresh ingredients replaced most of the spices. Anyone who has enjoyed different Asian curries knows that while others burn for a very long time, Thai curries are intense and powerful, but brief.
Ingredients:
Starches
As in all Asian cuisine, rice is the staple in Thai as well. There is rarely a meal without it, not a complete one anyway. When rice is not used, noodles (either boiled or fried), are normally substituted in it's place.
Protein
Bordering on the ocean, Thai food includes a lot of fish and shellfish, especially shrimp. The famous fish sauce used in Thai cooking is made by fermenting fish for long periods of time and using the dark, salty broth.
Beef and pork are the main meats used, however by using "fusion cuisine" techniques, any meat could be used today. Poultry is very popular on the menu and is the base for excellent curry dishes.
Eggs are used as a nice, light alternative to meats for a quick meal.
Vegetables & Fruit
Lots of vegetables and fruit make up the Thai diet. Numerous salad greens are used as well as eggplant, tomato, cucumber, sweet peppers, onions and a wide variety of stir-fry ingredients.
Coconut and lime... two staples in the Thai cook's pantry. Without these two, the results will be more Chinese than Thai. Also, all manner of tropical fruit round out the diet.
Flavoring Ingredients
The Thai's use a wide range of herbs, spices and flavoring ingredients. These include, but depending on the location, are not limited to:
- garlic
- shallots
- lemon grass
- ginger or galanga root
- kaffir lime leaves
- pepper
- chillies
- mint
- cilantro
- basil
- dried shrimp
- fish sauce
- coconut milk & oil
A simple knowledge of the basic Thai cooking principals will allow even the novice cook to create an excellent Asian experience in their own home. Using available ingredients, think "Thai". Be flexible and inventive. Remember three things:
1. Harmony: As in all Asian cuisine, this is probably the most important factor.
2. Powerful Flavors: Extremes of salty, hot, sweet and sour combine to make
an exiting meal.
3. Presentation: All chefs know that you must first please the eye to also
please the palate.
The Thai Meal:
A Thai meal is served all at once, not separately, to allow the diners to enjoy complimentary dishes that vary in taste and texture. A Thai meal should consist of a clear soup, a curry dish with condiments, a dip with accompanying fish and vegetables, a fried dish (perhaps fish with ginger), and a sweet dessert (fresh fruit or coconut flavored items). A spiced salad can replace the curry dish. The soup may be spicy, but the curry should be replaced with something not as hot. Always remember, there must be complete harmony of tastes and textures among all dishes to create the perfect Thai meal.
Thai food is eaten with a fork and spoon, not chopsticks as may be first thought. All food is bite sized eliminating the need for a knife. Ideally, there are two or more diners, allowing a greater number of dishes to choose from, the more the merrier. Normally, two people order three dishes in addition to their own plates of steamed rice. Three diners, four dishes, and so on. Everyone shares the dishes and adds it to their own rice. Soups are eaten with, not before the meal. Hot, spicy dishes are balanced with mild dishes to counteract the effect. Complete harmonious blend is created between the spicy, the subtle, and the sweet and sour. All food must be a feast for the eye and nose, as well as the palate.
The recipes that follow are seen in the finest restaurants in Thailand. They are perfect examples of the wide range of tastes in Thai food.
Relax and enjoy the Thai Experience...
Fried Prawn Cakes (Tord Mun Gung) in Chilli Lime Sauce (Prik Manao)
Serves 6-8
Ingredients:
1 1/2 lb Prawns (peeled and de-veined)
a handful of coriander sprigs, with roots
6 garlic cloves, peeled
1/2 tsp. black pepper
2 serrano chillies, stemmed
1/2 tsp. salt, or to taste
Oil for frying
Method:
Combine all ingredients except oil in a food processor and puree to a paste.
Wet hands and form mixture into walnut size balls, then make into patties.
Fry in a couple tablespoons of oil. Fry in batches, turning once. Do not overcrowd the pan or wok. Drain on paper towels.
Sauce:
6 red chillies (stemmed and finely sliced)
4 garlic cloves (minced)
1/2 cup fresh lime juice
3 TBSP fish sauce
Combine all ingredients in a dipping bowl and serve with the patties. This sauce
also goes well with roasted and barbequed meats and fish. Make it fresh
every time you need it.
Grilled Chicken in Thai-Spiced Oil
Serves 6
Ingredients:
3/4 cup peanut oil
2 TBSP. sesame oil
1/4 cup minced peeled fresh ginger
1/4 cup minced garlic
1/4 cup grated lemon peel
1/4 cup soy sauce
1 1/2 teaspoons ground turmeric
a dash or two of red pepper flakes
6 skinless boneless chicken breast halves
Method:
Prepare barbecue (medium-high heat). Whisk first 8 ingredients in a non-reactive
bowl to blend.
Transfer 1/4 cup spiced oil to small bowl and reserve.
Place chicken in mixture in pie dish; turn to coat. May be marinated for
30 minutes to one hour if desired (not necessary).
Grill until cooked through, about 6 minutes per side. Serve with reserved
spiced oil.
Banana Cooked in Coconut Milk (Kluai Buat Chi)
Serves 4-6
Ingredients:
2-3 small, slightly green bananas
4 cups thin coconut milk
1 cup sugar
1/4 tsp salt
Method:
Immediately before cooking, slice bananas lengthways, then in half. Pour the coconut milk into a small saucepan. Add sugar, salt and bring to a boil. Add the bananas and bring back to a boil for 2 minutes, then remove from heat.
Serve hot or cold.
|
GET YOUR FREE INGREDIENT SUBSTITUTIONS REPAIR MANUAL! 
|
RECOMMENDED SITES
Check Out Our
Great Food Art !
