Tips for authentic Thai food

Like Thai Food? Love to cook? Perhaps the first attempt does not fail, like in the picture or taste like the restaurant. yes, do not give up on cooking Thai food. Some Thai dishes might seem Well, due to a long list of ingredients and instructions difficult. Thai cuisine is all about ingredients and preparation. In Thailand, canned or frozen is not common. Thais love fresh ingredients. Thailand is one of the fortunate countries in the worldThis is rich in vegetables, exotic fruits and seafood, etc. It 's a family to Thailand describes Na abundant food resources, "Nai Nai Nam Khao Pla Mee Mee" means "the river, there are fish in the zone, there are 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 authentic Thai cuisine. If you live in Thailand orSoutheast Asia, Thai fresh ingredients is easy. But if you can live elsewhere, with fresh ingredients is difficult or troublesome, especially for those who do not live in a city. If you decide to make Thai dishes, just invest a bit 'of your time to know the ingredients. Then you can find the nearest grocery store in Asia. If you want to call to see if the ingredients you are looking for bear. For example, if you work for "winter melon" Look, do not all Asian grocery storesit. If you prefer, you can buy online safely driving time. If you can not find fresh, frozen and canned foods to try. In my opinion, most frozen products, the best thing for fresh foods. For example, bits of fried pork with ginger to the two main ingredients: shredded ginger and pork. chopped 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. Notharder to do the chopped ginger, if you have the right utensils. Do your best to find fresh produce, as the dishes are a good start in authentic Thai cuisine.

Equipment

Thais with pot and a wok in most courts, with the exception of desserts. For dessert, it is not mandatory but is recommended to use a bronze Wok (Ka Ta Thong Luengo). Other common services include a mortar and pestle. In Thailand, gas stoves are the most commonly used. Electric ovens are rareand not very popular because the heat can not be distributed evenly. As for the mortar and pestle, depends on demand. If you choose to cook Thai food very often, a mortar and pestle can be useful in your kitchen. cooking utensils like a knife and chopping board may seek to achieve, if not the same. mixer or food processor is another option when it comes to pasta.

Preparing

The preparation is also one of the keys to authenticThai cuisine. As mentioned above, has focused primarily on ingredients and preparation of Thai food. The preparation is particularly important, authentic Thai food you can. Time to prepare the ingredients for what they actually spend cooking. For example, it may take longer than 30 minutes to prepare all the ingredients for Tom Kha Gai but spend on average only about 15 minutes. A typical Thai dinner consists of municipal courts 4-5. It may take up to two hours to prepareAll the ingredients to do, but only 1 hour. There are several reasons why the Thais take on more time to prepare. Thais like their meat into bite size pieces. Vegetables need time to wash, cut and perhaps dry swab. Pounding spices and fresh herbs is also common to many dishes. Some sweet as Ta Go (sweet on the bottom layer with a layer of salty coconut in a basket, pandanus) require a lot of time in preparation for cutting make clean and leaves, and then baskets. Employeeare concerned about the amount of Ta you go, you can request up to now, only to make these baskets. Not because of the preparation can not be discouraged, the wonderful dishes are just around the corner!

Cook to your liking

The art of Thai cooking ingredients emphasized a harmonious mixture of different, mainly because the individual components, depending on the freshness and so on. Without harmony the taste and the dish fall short. The five elementstaste in Thai food are: 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. The taste varies for every individual taste sometimes in response to factors such as quality of ingredients or opportunity, and so the author's taste or recipe can not even play their own. Following a recipe is a good idea, but when it comes to taste follow your ideas come. Not start the ingredients andAdd tasty 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 determined to some extent. If it is too sweet, adding a little fish sauce will fix the problem, and vice versa. If it is too acid 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 coconutCream or coconut milk) and / or Hang Ka Ti (second or third pressed coconut milk or water-like). Fresh coconut milk, meat finely grated coconut is still immersed in hot water, no hot water. It is then pressed dry. The white liquid from the first pressing is called "Hua Ka Ti". Hot water is then pressed onto the coconut milk, second and third, called "Ka Hang you must do." grated coconut meat is usually used about 3 times and then discarded. Freshpressed coconut milk has a better taste and aroma of coconut milk commercial from the can.

If you use canned coconut milk, you need a jar with cold because the cold temperatures and separate the creamy coconut and the watery part. The creamy coconut milk floats at the top of the can. During the warm season, you might want to scream, the coconut milk in the fridge for several hours or overnight.

Fried Rice

Good fried rice is notdifficult to do. The most important part is the rice. The rice should be cooked but firm, not mushy and soft. When the rice is soft and squishy when it is fried together. Good rice fried rice should be easy to break the grains and should remain intact. Making steamed rice, make sure you are a bit 'of water less than normal, so that the rice is drier than normal. Keep the rice in the refrigerator for 2-3 days is another alternative, but if your ricemellow and soft after these 2-3 days, fried rice is also clump together. Other keys to good fried rice and a wok over high heat. Heat must be evenly distributed and consistent throughout the warm weather Thel. A wok is to make fried rice is recommended but not required.

Curry

There are two main types of Thai curries: coconut-based and a non-coconut. Those who use coconut milk typically have similar first steps, the separation of coconut oil and mixing areCurry paste, coconut milk. These first two steps are the key for you perfect your curry dishes. For example, if you make green curry, red curry, or matsaman Kaeng Kari, are the first step to bring Hua Ka Ti (first milk from milk or coconut cream), boil until the oil begins to separate. No need to cook too long because you want to break Hua Ka Ti and appear white balls. After the addition of curry paste in coconut milk, stir until the green or red oilseparates and floats on top. Curry paste, stirring often is necessary because you do not want to burn the paste. Curry paste can stick to a tablespoon, so make sure you remove it from the spoon. During this process, when the Ka Hua You always dry, add 3-4 tablespoons of the Ka Hua you at a time to keep curry paste from burning. After the addition of vegetables, not too long for them.

Fried

Most meals take a short period of time to cook fried, especiallyVegetables. The most important key for most dishes is stir-fire heat. Heat must be distributed evenly over the wok or frying pan. Most recipes suggest to heat up the vegetable oil. In this step, you should be aware that the oil is hot, and spread all over the wok (opposite) or bath. Some courts, following the addition of meat or vegetables, the wok or skillet begins to enter, dryer, so you can add a bit 'of water so as not to burn the food. For the vegetables, make sure that areovercooked.

Sweets

Thai desserts can not do that hard. Some may be easier than others. Some require more patience and time than others. Many Thai desserts require that you use the same ingredients, and replaced are not recommended. For example, if Khanom Ta Go ask not work mung flour, soy flour substitutes in other generally good. Khanom Bua Loy requires sticky rice flour, and we should not use more flour or tapioca flour or other types of flour. Insome sweet potato as the ginger syrup, you can have mixed types of potatoes. Khanom Kaeng Buat may include taro, potatoes and / or pumpkin. In Thai desserts, read the instructions carefully.

The ingredients and preparation are the key to cooking authentic Thai cuisine. Some of the first judges in particular may require patience. Once you have learned, however, Thai ingredients, increasingly, you will find how easy it is to cook authentic Thai cuisine too. AsThai sweets are some very simple and easy to prepare and can try to perfect the first time. Some desserts are able to develop the practice and time, certain skills. Let me leave you discouraged by the directions for the recipe, or how beautiful the image of a court could. If you decide to cook authentic Thai cuisine to gather some friends and enjoy the food. Have fun!