Like Thai food? Love to cook? Perhaps the first attempt is not like in the picture or taste like the restaurant. You will not give up on cooking Thai food. Some Thai dishes prepared as difficult, because a long list of ingredients and instructions. Thai Cuisine is all about e. ingredients In Thailand, frozen or canned is not very common. Thais love fresh ingredients. Thailand is one of the fortunate countries of the worldis rich in vegetables, tropical fruits, seafood, etc. There is a famous verse in Thailand describes abundant food resources, "Nai Nai Nam Pla Khao Na Mee Mee" which means "are constantly changing, there are fish in the field, is rice. "This article begins with some general tips and then move on to specific recommendations for each food category.
Ingredients
The ingredients are the most important part of Thai cuisine. If you live in Thailand or Southeast Asia,Search for Thai fresh ingredients is easy. But if you live anywhere else, the search for fresh ingredients is difficult or heavy, especially for those who do not live in a city. If you decide to make Thai dishes, first invest a bit 'of your time to find an ingredient. Then find the nearest Asian supermarket. If you want to call to see if the ingredients are seeking to wear. For example, if you show "Winter melon" to seek, not all Asian grocery storesit. If you prefer, you can buy securely online driving time. If you can not find the ingredients fresh, frozen and canned goods try. In my opinion, the majority of frozen products, the best thing to fresh food. For example, fried shredded pork with ginger has two main ingredients: shredded ginger and pork. Shredded ginger? Sounds like a lot of work to use fresh ginger. You could try a glass or can, but the taste and aroma of ginger are not the same as the fresh version. It is not difficultmake shredded ginger peeler if you have the right. Do your best to find fresh produce, Thai dishes are a good start to cook authentic.
Services
Thais with pot and a wok in most dishes, except for sweets. For dessert, it is not necessary, but we recommend using a wok bronze (Ka Thong Ta Lueng). Other common features include a mortar and pestle. In Thailand, gas stoves are the most commonly used. Electric ovens are rare and not verypopular because the heat can not be evenly distributed. As for the mortar and pestle, is dependent on demand. If you often go to cook Thai dishes, a mortar and pestle can be useful in your kitchen. Otherwise, with the typical instruments such as knives and chopping of the cuisine, the same objective. Food processors and blenders are another option when it comes to pasta.
Preparation
The preparation is also one of the keys to authentic ThaiCooking. As mentioned earlier, the food is concentrated mainly on the Thai ingredients and preparation. The preparation is particularly important, authentic Thai food as possible. More time to prepare the ingredients than what you actually spend cooking. For example, it can take about 30 minutes until all the ingredients for Tom Kha Gai, but be prepared to spend about 15 minutes of cooking. A typical Thai meal consists of 4-5 municipal courts. Can be prepared up to 2 hours to get all the ingredients, butTo take just one hour. Some reasons why the Thais to take more time to prepare. Thais like their meat into bite-size pieces. Vegetables need time to cut, wash and dry pad maybe. Pounding spices and fresh herbs are often used for many dishes. Some sweets such as Ta Go (Sweet lower level, with a layer of salt in a coconut basket Pandanus) require a lot of time in preparation for cleaning and then cut the leaves and baskets. Depending on the level of Go TaYou can do to make the hours just for these small baskets. Do not be, because after cooking can not be discouraged, the courts are wonderful just around the corner!
Cook to your taste
The art of Thai cooking ingredients of the emphasis on a harmonious mix of diverse, the more that individual components can, depending on the freshness and so on. Without harmony the taste and the dish is too short. The five elements of taste in Thai foodare: sweet, salty, sour, spicy and bitter. When cooking Thai dishes, you can follow a recipe, but use it as a guide when it comes to taste. Flavor varies from person to person, even in response to factors such as quality or ingredient of opportunities, and so the taste of the recipe author may or may not reflect your own taste. Following a recipe is a good idea, but when it comes to taste follow your own ideas. Know your ingredients and delicious products starting in smallAmounts. For example, when it comes to curry pastes and fish sauce, some brands are saltier than others. Most Thai dishes can be solved so far, few. If it is too sweet, adding a little fish sauce will fix the problem, and vice versa. If it is too much acid to add a bit 'of water, sugar and fish sauce.
Coconut milk
Thai food and coconut milk are almost always together. Many courts require Hua Ka Ti (first pressed coconut milk or coconut creamMilk) and / or Hang Ka Ti (second or third pressed coconut milk or water-like). Of fresh coconut milk, meat finely grated coconut still immersed in hot water, no hot water. E 'then pressed until dry. The white liquid from the first pressing is called "Hua Ka Ti". Hot water is then returned to the coconut milk, second and third, it adds the name of "Hang Ka Ti". Finely grated coconut meat is usually used about 3 times and then discarded. Fresh pressed coconut milk hasbetter taste and aroma of coconut milk sales in a jar.
If you use canned coconut milk, you need a degree of low temperature, because cold temperatures help to separate and the creamy coconut water as a part of. The creamy coconut milk floats to the top of the can. In hot weather, you can a can of coconut milk left in the fridge for a few hours or overnight.
Fried Rice
Good fried rice is not hard to do. Mostimportant part is the rice. The rice should be cooked, but firm, soft and mellow. When the rice is soft and mushy when it is fried, will hold everything together. fried rice should be easy to break the grains and should remain intact. So, to make rice, be sure to use less water than normal, so that the rice is drier than normal. Keep the rice in the fridge for 2-3 days is another alternative, but if the rice is mushy and soft after this 2-3Now, the fried rice clump together again. Other keys to good fried rice are hot with a wok and large. The heat should be distributed equally and consistently hot all the time Thel. A wok is suitable for making fried rice, but should not be.
Curry
There are two main types of Thai curries: coconut-based and non-base of coconut. Those who use coconut milk typically include such early stages, the separation of coconut oil and curry paste in a mixingCoconut milk. These first two steps are the key to perfect curry dishes. For example, if you just green curry, red curry, or are matsaman Kaeng Kari, is the first step leads Hua Ka Ti (first milk from cream or coconut milk) boil until the oil begins to separate. You do not want to cook too long, because it breaks Hua Ka Ti and white balls appear. After the addition of curry paste in coconut milk, stir until the oil separates and floats green or red inthe top. Often mixing curry paste is necessary because you do not want to burn the paste. Curry paste can stick to a wooden spoon, so be sure to remove the spoon. During this process, when Hua Ka Ti is always dry, add 3-4 tablespoons of Hua Ka Ti at a time so that the curry paste from burning. After the addition of vegetables, do not overcook.
Roasted
Most meals take a little 'time to cook, especially the fried vegetables. The most important key to mostStir-fired dishes is the heat. Heat must be evenly distributed in a wok or frying pan. Most of the recipes proposed to vegetable oil to heat. In this step, be sure the oil is hot, and spread around the wok (a side) or pan. start in some courts, after the addition of meat or vegetables in wok or frying pan to get drier, it can be a bit 'of water, so that food does not burn add. For vegetables, make sure that they are not overcooked.
Dessert
ThaiThe desserts are not to make too difficult. Some may be easier than others. Some require more patience and time than others. Many Thai desserts that require a the same ingredients, and the deputies are not recommended. For example, if Khanom Ta Go for flour mung bean flour asks nothing replaced usually works well. Khanom Bua Loy requires sticky rice flour, and you can not use the multi-purpose flour or tapioca flour or some other types of flour. In some sweet potatoes as gingerSyrup can be mixed types of potatoes. Khanom Kaeng Buat can be made from taro, potatoes and / or pumpkin. In Thai dessert, read the instructions carefully.
Ingredients and preparation are the keys to cooking authentic Thai cuisine. Some of the first areas in particular, require patience. However, if you have learned about Thai ingredients, everything you see how easy it is to cook Thai food is authentic. As far as Thai desserts,Some are very easy to make and easy and you can try to perfect the first time. Some sweets are able to develop the practice and time, some skills. We should not be discouraged or recipe directions how beautiful the image of a judge can. If you decide to cook authentic Thai food cooking, gather some friends and enjoy your. Have fun!
