Like Thai food? Do you love to cook? Probably your first attempt would not have been like a picture or taste like in a restaurant. Well, please do not give up Thai cuisine. Some thai foods are difficult due to the long ingredients and instructions. Thai cuisine is all about ingredients and preparation. In Thailand, frozen foods and canned foods are not very common. I love Thai fresh ingredients. Thailand is one of the fortunate countries of the rich world such as plentiful vegetables, exotic fruits and seafood. There is a well-known poem in Thailing which describes abundant food resources. "Nai Me Pula Nye Meo Ka River with fish and rice in the field" In this article we introduce some general tips and then give specific tips for each food category I'd like to introduce_______
material
Raw materials are the most important part of authentic Thai cuisine. If you live in Thailand or Southeast Asia, finding fresh Thai ingredients is easy. But if you live elsewhere, finding fresh ingredients may be difficult and troublesome, especially for those not living in the city. If you decide to make Thai cuisine, please spend a little time to know the ingredients first. Next, look for the nearest Asian grocery store. If you like, please check if you have the ingredients you are looking for. For example, if you are looking for "winter melon", not all Asian grocery stores carry it. If you like, online purchasing can make your driving time safe. If you can not find fresh ingredients, try the frozen canned food. In my opinion, most frozen products are excellent next to fresh food. For example, ginger porked with pork contains two main ingredients: ginger and pork. Shredded ginger? Sounds like a lot of work to use fresh ginger. One might try bottles and cans, but the taste and aroma of ginger are not the same as the fresh version. If you have the right peeler, making shredded ginger is not difficult. It is suitable for cooking authentic Thai cuisine, so please try fresh ingredients.
apparatus
Thai people use pots and pots with most dishes except dessert. Although it is not essential for desserts, we recommend using bronze ware (Ka Ta Thong Lueng). Other common facilities include mortar and pestle. In Thailand, gas stoves are most commonly used. Electric heaters are rare and they are not very popular as heat is not evenly distributed. Regarding mortar and pestle, it depends on lust. If you intend to make Thai cuisine very often, mortar and pestle can be useful in your kitchen. Otherwise you can achieve the same goal using common kitchen tools such as knives and cutting boards. Food processors and blenders are another option when making paste.
Preparation
Preparation is also one of the key to authentic Thai cuisine. As mentioned above, Thai cuisine mainly focuses on ingredients and condiments. Especially preparation is indispensable for authentic Thai cuisine. You may spend more time preparing materials than actually cooking. For example, it takes about 30 minutes to cook all the ingredients of Tom Kha Gai, but the cooking time is about 15 minutes. A typical Thai dinner consists of 4-5 cooking dishes. It takes two hours to cook all the ingredients, but it takes only an hour to make it. There are several reasons why the Thais spend a lot of time preparing. Something like a bite in Thai flesh. It takes time to wash, cut and possibly dry fresh vegetables. Spices and fresh herbs are also common to many dishes. In desserts like Tawgo (pandanus basket with salty coconut topping and lower sweet ones), it takes a lot of time to prepare to start with cleaning, leaf cutting and subsequent basket production. Depending on the amount of Ta Go you are making, it only takes a few hours to make those small baskets. As soon as we are ready, this is not a disappointment, as the great food is in the immediate vicinity of the corner!
Cook to your taste
The art of Thai cuisine focuses on a harmonious blend of various ingredients. In particular, individual ingredients may differ depending on freshness and so on. Without harmony, taste and dishes are scarce. The five elements of the taste of Thai food are sweet, salty, sour, spicy and bitter. When cooking Thai cuisine, you may follow the recipe, but please use it as a guideline for taste. From time to time, you can taste the individual taste according to variables such as raw material quality and opportunity. Therefore, your preference may be reflected in the recipe creator's preference. It is a good idea to follow the recipe, but please tailor it to your liking. Please know your ingredients and add flavorful items little by little. For example, for curry paste and fish sauce, there are brands that are more salty than other brands. Most Thai cuisine can be modified to some extent. If it is too sweet, adding a little fish sauce will solve the problem, and vice versa. If it is too sour, please add a little water. Sugar and fish sauce will help.
Coconut milk
Thai food and coconut milk almost always go together. For many dishes, you need Hua Ka Ti (the first press coconut milk or cream coconut milk) and / or Hang Ka Ti (coconut milk like the second or third pressed milk or water). In order to make fresh coconut milk, minced meat of coconut is not hot water, but it is soaked in warm water. It will be squeezed until it gets dry. The white liquid from the first press is called "Hua Ka Ti". Then add another warm water to make the second and third coconut milk. This is called "Hang Katie". The finely crushed coconut meat is generally used approximately three times and then discarded. Freshly pushed coconut milk has a taste and aroma better than commercial coconut milk.
If you use canned coconut milk, you need to have a can at cold temperature, as cold temperatures will help to separate the creamy coconut part and water-like part. Creamy coconut milk will float on the top of the can. In a hot season, you can leave the coconut milk in the refrigerator for hours or overnight.
Fried rice
Delicious fried rice is not difficult to make. The most important part is steamed rice. Rice cooking is solid, it is soft and not soft. If steamed rice is soft and mushed, it will be stuck together when it is fried. Rice of fried rice should be easily disassembled and grain should be left as it is. So, to make steamed rice, please use less water than usual and make sure the rice is dryer than normal. There is also a way to store the rice in the refrigerator for 2 to 3 days, but if the rice is soft and soft after two or three days, the stir-fried rice will be clumped together. Another key to make good fried rice is using a pot and high heat. Heat should be evenly distributed, consistently always hot. A pot is recommended to make fried rice, but it is not necessary.
curry
There are mainly two types of Thai curry: not coconut base and coconut base. Those using coconut milk have similar early stages including mostly separating coconut oil and mixing curry paste into coconut milk. These first two steps are the key to completing your curry dish. For example, if you are making curry, red curry, masaman, caencarri, the first step is to boil the first squeezed milk or creamy coconut milk until the oil begins to separate. You break Hua Ka Ti, so you do not want to boil for too long, it looks like a small white ball. After adding curry paste to coconut milk, stir until green or red oil separates and floats on top. To avoid burning paste, you need curry paste to stir frequently. Curry paste may stick to the cooking spoon, so please be sure to remove it from the spoon. During this process, if Hua Ka Ti is dry, add 3 to 4 cups of Hua Ka Ti at a time so as not to burn the curry paste. After adding vegetables, please do not pass them.
Stir fry
Most fried dishes, in particular, take a short time to cook fried vegetables. The main key of the most fried dish is heat. Heat must be evenly distributed throughout pots and pots. Most recipes suggest heating vegetable oil. In this step, you need to make sure that the oil gets hot and spreads to the top of the pot (to the side) or to the bread. In some dishes, after adding meat and vegetables, bread and pot will start to dry, so we may add a little water so that the food will not burn. In the case of vegetables, please make sure that they are not cooked much.
dessert
Thai desserts are not too difficult. Some may be easier than others. Some people need more patience and time than others. Many Thai desserts need to use the same ingredients, we do not recommend substitutes. For example, if Khanom Ta Go requires mung bean flour, other wheat substitutes usually do not work well. Khanom · Buroy requires sticky rice flour, it can not use multipurpose powder, tapioca powder, or other kinds of flour. In some desserts like potatoes in ginger syrup, you can use mixed type of potatoes. Khanom Kaeng Buat can be done with Taro, potato, pumpkin. Please read the instructions carefully when making Thai desserts.
Raw materials and seasonings are the key to cooking authentic Thai cuisine. Some of the first few dishes, in particular, need patience. But once you get to know Thai ingredients, how easy can you make authentic Thai cuisine? Regarding Thai desserts, there are things that are very simple and simple, and trying it for the first time is perfect. Some desserts may require practice and time to develop specific skills. Please do not mind how beautiful the instruction of recipe or the picture of cooking. If you taste genuine Thai cuisine, please collect your friends and enjoy cooking. have fun!
