Like Thai Food? Love cooking? Perhaps the first attempt was not the case, as in the picture or taste like the restaurant. Well, do not give up food cooking Thai. Some Thai dishes like it because a long list of ingredients and instructions difficult. Thai Cuisine is all about ingredients and preparation. In Thailand, frozen or canned food is not very common. Thais love fresh ingredients. Thailand is one of the lucky country in the world,has plenty of vegetables, tropical fruits, seafood, etc. There is a famous poem describing food resources abundant in Thailand, "Nai Nai Na Mee Mee Nam Khao Pla", which means the river, there are fish in this area is the rice. "In this article, some general tips to start and then proceeds to specific recommendations for each food category.
Ingredients
Components are the most important part of Thai cuisine. If you live in Thailand and South-East Asia is possible, evenThai fresh ingredients is easy. But if you live elsewhere to find fresh ingredients, may be difficult or inconvenient, especially for those who do not live in the city. If you decide to invest in Thai dishes at first a bit 'of your time to come to be known to the components. Then find the nearest supermarket Asia. If you want to call to see if they are components that you wear eye. For example, if you are looking for "Winter Melon", not all Asian groceries carry it. IfYou wish, you can buy safely driving time on-line. If you can not find the ingredients fresh, frozen and canned foods to try. In my opinion, the majority of frozen products, the next best thing to fresh food. For example, stir-fried shredded pork with ginger, has two main ingredients: shredded ginger and pork. Ginger? Sounds like a lot of work to use fresh ginger. You could try a glass or can, but the flavor and aroma of ginger, are not the same as the fresh version. It is not hard to doshredded ginger, if you have the right to potato peelers. Do their best to find fresh produce, as it could be a good start for authentic Thai cuisine.
Equipment
Thais use a wok and flat in most areas, with the exception of the dessert. For dessert, it is not necessary but is recommended that a bronze-Wok (Ka Ta Thong Luengo use) to. Other common equipment with a mortar and pestle. In Thailand, gas stoves are used more frequently. Electric stoves are rare and not very popular, because its heat is not distributed evenly. In relation to the mortar and pestle, is dependent on desire. If you choose to cook Thai food, very often, a mortar and pestle can be useful in the kitchen. Otherwise, you can, using on-board instruments of traditional cuisine, such as knives and cutting to achieve the same goal. Food processors or blenders are another option when it comes to pasta.
Preparation
Preparation is also one of the keys of faith> Thai cuisine. As mentioned above, has concentrated particularly on the Thai food, ingredients and preparation. The preparation is particularly important, authentic Thai cuisine. You can spend more time preparing the ingredients of what they spend actually cooking. So it may take about 30 minutes to prepare all the ingredients for Tom Kha Gai, but spend only 15 minutes to cook. A typical Thai meal consists of 4-5 local courts. May take up to 2 hours to prepare allIngredients, but make only 1 hour. Some reasons to follow through Thais more time to prepare. Thais like their meat into small pieces. Vegetables take time to wash, and maybe cutting pad dry. Pounding spices and fresh herbs is also common for many dishes. Some desserts like Ta Go (sweet to savory coconut Pandanus lowest level in a basket) require a lot of time in preparation for cleaning and cutting the leaves and then make baskets.Depending on the amount of Ta to go, can be up to now, only to make small baskets. Not be, because after the preparation is not discouraged, the delicious dishes are just around the corner!
Cook according to your taste
The art of Thai cuisine, the emphasis on the harmonious fusion of different ingredients marketed, especially as the individual active ingredients vary from freshness and so on. Without harmony the taste and the dish is too short. FiveElements of taste in Thai food are: sweet, salty, sour, pungent and bitter. When cooking Thai dishes, you can follow a recipe, but use it as a guide when it comes to taste. The taste varies for each individual, sometimes in response to variables such as quality of ingredients or event, and then the author's taste or recipe may not even reflect his taste. Following a recipe is a good idea, but when it comes to taste, follow their own ideas. You know the ingredients andbegin hot products in small quantities. For example, when it comes to curry pastes and fish sauce, some brands are saltier than others. Most Thai dishes can be fixed to a certain extent. If it is set too sweet, adding a little 'fish sauce, the problem, and vice versa. If things go sour, you will help add a little 'of water, sugar and fish sauce.
Coconut milk
Thai food and coconut milk is almost always together. Many courts require Hua Ka Ti (firstpressed coconut milk or cream and coconut milk) and / or Hang Ka Ti (second or third-down milk or water, such as coconut milk). To make fresh coconut milk, finely grated coconut meat is still immersed in hot water, no hot water. E 'then squeezed until dry. The white fluid from the first release is called "Hua Ka Ti. The hot water is then added back to the coconut milk, second and third down to make the so-called "Hang Ka Ti". Finely grated coconut meat is usually used about 3 times and thendiscarded. Freshly pressed coconut milk has a better flavor and aroma of coconut milk commercial in the can.
If you use canned coconut milk, you need a pot on a cold are, because the cold separate the creamy coconut and the water-help as a part. Coconut milk cream floats on top of can. In the warmer it is, you want to have a can of coconut milk in the fridge for several hours or overnight.
Fried Rice
Good FriedThe rice is not hard to do. The most important is the rice. The rice should be cooked, but firm, not mushy and soft. When the steamed rice is soft and soft when it skipped all together. Good fried rice should be easy to break the grains and should remain intact. To do this, the rice, make sure that you are a little 'less water than normal, so that the rice is drier than normal. By keeping the rice in the refrigerator for 2-3 days is another alternative, but ifThe rice is soft and smooth after 2-3 days, fried rice clump together again. Other keys to good fried rice and wok over high heat. Heat must be evenly distributed and consistently hot weather Thel. A wok is the production of fried rice, is recommended but not required.
Curry
There are two types of Thai curry coconut: coconut-based and not. Those who use mostly coconut milk, as first steps, including the separation ofMix coconut oil and curry paste in coconut milk. These first 2 steps are the key to perfect curry. For example, if you make green curry, red curry, or matsaman Kaeng Kari, is the first step in getting lead Hua Ka Ti (first pressed coconut milk or cream) to cook until the oil begins to separate. Not want to cook too long, because you seem Hua Ka breaks and white balls. Mix after the addition of curry paste in coconut milk until thegreen or red oil separates and floats to the top. Curry paste, stirring often is necessary because you do not want to burn the paste. Curry paste can stick to a spoon, so be sure to remove the spoon. During this process, when Hua Ka Ti dry, add 3-4 tablespoons of Hua Ka Ti maintain a time of curry paste to burn. After the addition of vegetables, which are not too long.
Fritti
Most skipped meals for a short period of time for cooking, especiallyStir-fried vegetables. The key most important dishes fuss is powered heat. Heat must be evenly distributed in the wok or frying pan. Most prescriptions will propose to heat the vegetable oil. In this step, you must ensure that the oil is hot and all the wok (for distribution to the side) or pan. In some courts, after the addition of meat or vegetables in wok or skillet begins to dry, so you can add a bit 'of water, so as not to burn the food. In order to ensure the vegetables, whichstew.
Dessert
Thai desserts are not too difficult to do. Some may find it easier than others. Some require more patience and time than others. Many Thai desserts use a require the same ingredients, and substitutes are not recommended. For example, if the calls Khanom Ta Go mung bean flour, flour and other replacements do not usually work well. Khanom Bua Loy requires glutinous rice flour, and it is not possible with multi-flour orTypes of tapioca flour or other flour. In some desserts such as the potato in ginger syrup you can use mixed types of potatoes. Khanom Kaeng Buat may include taro, potatoes and / or pumpkin. In Thai desserts, read the instructions carefully.
Ingredients and preparation are the keys to cook authentic Thai cuisine. Some of the first judges in particular, may require patience. However, if you've got to know, Thai ingredients, increasingly,Learn how easy it is to cook Thai food. How to make Thai sweet, some are very simple and easy to use and you can feel perfectly the first time. Some cakes may take practice and time to develop certain skills. Do not be discouraged recipe directions, or how beautiful the image of a judge would. If you decide to cook Thai food, collect a couple of friends and enjoy your food. Enjoy!
