Tips for Cooking Authentic Thai Food

How Thay Food? Like to cook? Well, do not give up cooking Thai food. Some Thai dishes can be difficult because of a long list of ingredients and instructions. Thai cuisine is all about ingredients and preparation. In Thailand, frozen or canned foods is not very common. Thais love fresh ingredients. There is a well-known verse in Thailand describing the abundant food resources, "Nam Pla Nai Nai Mee Mee In Khao" which means "In the river, there are fish in the area, it is rice."

The ingredients are the most important part of the authentic Thai cuisine. If you live in Thailand or Southeast Asia, find fresh Thai ingredients is easy. If you decide to make Thai dishes first invest some of your time to know the ingredients. If you wish, call to see if they have the ingredients you need. If you can not find fresh ingredients, try frozen foods and canned. For example, fried with grated ginger pork has two main ingredients: grated ginger and pork. Grated ginger?

Thais use a wok and the pot in most dishes, except for desserts. For dessert, it is not mandatory, but is recommended to use a wok bronze (Ka Thong Ta Lueng). If you are going to cook Thai dishes, often a mortar and pestle can become helpful in your kitchen.

The preparation is also one of the keys to authentic Thai cuisine. As mentioned above, the Thai cuisine focuses largely on the ingredients and preparation. special preparation is essential for authentic Thai food. You can spend more time to prepare the ingredients you spend actually cooking. A typical Thai dinner consists of 4-5 common dishes. Some reasons below for why Thais spend more time in preparation. Vegetables need time to wash, cut and pad may be dry. Hitting spices and fresh herbs is also common to many dishes.

Cook to your taste
The art of Thai cuisine focused on smooth mixture of several ingredients, in particular, the ingredients may vary depending on the freshness and so on. No harmony of taste and the dish fall short. The five elements of taste in Thai food are: sweet, salty, sour, spicy and bitter. When cooking Thai dishes, you can follow a recipe, but use it as a guideline for taste. Most Thai dishes can be corrected to some extent. If it is too acidic, add a little water; sugar and fish sauce will help.

Coconut milk
Thai and coconut milk almost always go together. Many dishes require Hua Ka Ti (coconut milk first pressed or creamy coconut milk) and / or fall Ka Ti (second or third milk or coconut milk that the water pressure). To make fresh coconut milk, shredded coconut is rich in warm water, not hot water. The white liquid from the first material is called "Hua Ka Ti". Hot water is then added back to the second and third milk from pressed coconut, which is called "Ti Ka fall." Finely coconut grated meat is generally used about 3 times and then discarded. Freshly squeezed coconut milk has a better taste and aroma than the commercial coconut milk in a box.
If you use canned coconut milk, you must have a box at a cold temperature because cold temperatures make it possible to separate the part of the creamy coconut and the aqueous portion. Creamy coconut milk will float on top of the box.

Fried rice
Good fried rice is not hard to do. The most important part is the steamed rice. The rice should be cooked but firm, not soft and fluffy. If cooked steamed rice is soft and spongy when it is fried everything will be set. Good rice in fried rice should be easy to break and grains should remain intact. Keep rice in the refrigerator for 2-3 days is another alternative, but the rice is soft and fluffy after these 2-3 days, fried rice also still coalescing. The heat must be distributed uniformly and consistently in the hot thel time. The wok is recommended to make fried rice, but not necessary.

There are two main types of Thai curry: coconut-based base and coconut not. Those who use coconut milk have mostly similar initial steps include the separation of coconut oil and curry paste mixture in coconut milk. For example, if you make green curry, red curry, kaeng Matsaman or kari, the first step is to get Hua Ka Ti (first milk or creamy pressed coconut milk) to a boil until the oil begins to separate. After adding the curry paste in coconut milk, stir until the green or red oil separates and floats upward. Curry paste can stick to a cooking spoon, so be sure to remove it from the spoon. During this process, Hua Ka Ti becomes dry, add 3-4 tablespoons of Hua Ka Ti both to maintain curry paste to burn. After adding vegetables, careful not to burn.

Most fried dishes take a while to cook, especially the fried vegetables. The main key to most cooked dishes stir heat. Heat must be evenly distributed in the pan or wok. Most recipes suggest to heat the vegetable oil.

Thai desserts are not very hard to do. Many Thai desserts require to use the same ingredients and replacements are not recommended. For example, if Ta Khanom Go application mung bean flour, other flour substitutes generally do not work well. Khanom Bua Loy requires sticky rice flour, and you can use the multi-purpose flour or tapioca flour or other types of flour. Khanom Kaeng Buat may consist of taro, potato and / or pumpkin. Making Thai desserts, read the instructions carefully.
The ingredients and preparation are the keys to cook authentic Thai food. Some desserts can take practice and time to develop certain skills. When you decide to cook authentic Thai food, meet friends and enjoy your food.

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