Have you ever wondered if you need a plate of Pad Thai sauce Pad Thai to your delicious? Well, the answer is yes and no. For those who have tasted before, it's never a surprise Pad Thai fried noodle with a unique taste that Thai food is very popular abroad. For the sauce, it's nothing special, but a premix of the main ingredients.
If you have the opportunity to visit Thailand, you will find that hard to find something for sale around the world. However, lookingon the Internet, you learn that a popular shopping site like Amazon carries for sale at a high price now, you will have 50 ready meals to local price.
This does not mean that local Thais do not use it. For popular noodle shop, where many customers are waiting at the same time, the chef mixes ingredients usually ahead of time, and basically taste Quality Control shop. But the ingredients are designed for small businesses or home rule mixed in the wok. This is the main thingTherefore, it is difficult to find in any local stores.
For the beginner, you are better off pre-space the ingredients in advance. The advantage is that you can taste the flavor if it is right. The flavor can be adjusted to perfection, with no need to rush. To mix the ingredients in the wok, is only 1.5-2 minutes before noodles are done. As you can see, I set for the beginner to the taste for a short period of hard.
So, now decided thatPad Thai sauce is the way to go. The good news is that there is no need to buy to spend your fortune. It 'pretty easy to do alone.
First, let's start with the original taste. The recipe has three principal tastes sour, salty, sweet, spicy, and (the taste is not science). You can substitute any ingredient with ingredient that may be available in your area. It can be represented as follows:
1. Salt: salt fish or soy sauce or soy or
2. Sour: TamarindPaste or vinegar
3. Sweets: sugar palm, sugar cane, sugar-free actually
4. Spicy (optional), dry and hot chili powder
It starts with a glass half each of fish sauce, tamarind and sugar. If you like hot, add chilli powder dry. However, do not realize that aging is not really necessary, you can cook dried hot chili later after that.
Mix all these ingredients in a saucepan over low heat dry. Taste and adjust the balance of taste until correct.Continue to stir until completely mixed. If you plan to keep in the refrigerator, cook until it boils. Otherwise, stir until completely mixed and only you can start to heat up the wok.
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