Tips to cook authentic Thai food

I love Thai food? Like to cook? Perhaps your first attempt was not like the picture or taste like the restaurant. Well, do not give up on cooking Thai food. Some Thai dishes can be difficult due to a long list of ingredients and instructions. Thai cuisine is all about ingredients and preparation. In Thailand, frozen or canned food is not very common. The Thais love fresh ingredients. Thailand is a country of luck in the world that has an abundance of vegetables, tropical fruits, seafood, etc. There is a well known verse in Thailand describing the food plentiful, Nam Pla de Na Mee Mee Khao Nai Nai, which means In the river there are fish in the area, there is rice. This work begins with some general advice, then move on to specific advice for each food category.

Ingredients

The ingredients are the most important part of authentic Thai cuisine. If you live in Thailand and Southeast Asia, find the freshest ingredients Thai is easy. But if you live elsewhere, find the freshest ingredients may be difficult or embarrassing, especially for those who do not live in a city. If you decide to make Thai dishes, first spend some time getting to know the ingredients. Next, find the nearest store in Asia. If desired, call to see if they have the ingredients you need. For example, you're a winter melon, not all Asian grocery stores carry. If you prefer, you can purchase online time safe driving. If you can not find the freshest ingredients, frozen and canned treat. In my opinion, most frozen foods are the next best thing to fresh food. For example, pork sauteed with shredded ginger has two main ingredients: shredded ginger and pork.Grated ginger? It's hard work to use fresh ginger. You can try a jar or can, but tastes and aromas of ginger, is not the same as the new version. It is not difficult to make the grated ginger, if you have the right peeler. Do your best to find fresh produce, because it would be a good start cooking authentic Thai dishes.

Equipment

Thais use a wok and a pot in most dishes, except for desserts. For desserts, it is not necessary but it is recommended to use a wok bronze (Ka Thong Ta Lueng). Other common equipment includes a mortar and pestle. In Thailand, gas stoves most commonly used. Electric ovens are rare and not very popular because the heat can not be evenly distributed.What is a mortar and pestle, depends on mans desire. If you intend to cook Thai food very often, a mortar and pestle can be useful in the kitchen. Otherwise, cooking utensils like a knife and cutting board can achieve the same goal. Food processors and blenders are another option when it comes to making pasta.

Preparation

Preparation is also one of the keys to authentic Thai cuisine. As mentioned earlier, the Thai cuisine focuses primarily on ingredients and preparation. The preparation is especially important for the authentic Thai cuisine. You can spend more time to prepare the ingredients for what they spend cooking. For example, it could take about 30 minutes to prepare all the ingredients in a Tom Kha Gai, but only spend about 15 minutes of cooking. A typical dinner consists of 4-5 Thai cuisine. It can take up to 2hours to prepare all the ingredients, but only 1 hour to do. Some reasons why Thais on track to spend more time on preparation. Thais that their meat into small pieces. Vegetables takes time to wash, cut and perhaps dry pavement. Pounding spices and fresh herbs is also common to many dishes. Some desserts like Ta Go (soft on the bottom layer coconut garnish salt in a basket of Pandanus) requires a lot of time for preparation by cleaning and cutting blades, and make baskets. Depending on the amount of Ta GB you do, it may take up to a few hours to make these tiny baskets. Do not be discouraged by this because, after cooking, the dishes are wonderful just around the corner!

Cooking with the accent of your art taste Thai cuisine in a harmonious blend of different ingredients, especially since the ingredients can vary by freshness and so on. Without harmony the taste and the law fall short. The five elements 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 an apartment, and therefore the taste of the recipe author may or may not reflect your own tastes. Following a recipe is a good idea, but when it comes to follow the flavor of your choice. Know your ingredients and start adding elements of good taste in small quantities. For example, when it comes to curry pastes and fish sauce, some brands have more salt than others. Most Thai dishes can be set to a certain extent.If it is too sweet, add a little fish sauce solve the problem, and vice versa. If it is too acid, add a bit of water, sugar and fish sauce will help.

Coconut Milk

Thai food coconut milk and coconut milk is almost always together. Many dishes require Hua Ka Ti (first printed in a creamy coconut milk or coconut milk) and / or Hang Ka Ti (milk of the second or third pressed coconut milk or water-like). Order a fresh coconut, finely grated coconut meat is still immersed in hot water, no hot water. Since then squeezed. White first printing liquid is called Hua Ka Mar The hot water is then added to the milk still second and third coconut printed, which is called Hang Ka Ti. Finely grated coconut meat to It is usually used about 3 times and then discarded. freshly pressed coconut milk has a better flavor and aroma of coconut milk and butter business.

If using canned coconut milk, you have to have a little cold, because cold temperatures help to separate the coconut cream and some, like water. Creamy coconut milk float on the surface of the box. In hot climates, you can leave a can of coconut milk in the refrigerator for several hours or overnight.

Fried Rice

Good Fried Rice Fried rice is not hard to do. The most important is the steamed rice. The rice should be cooked but firm, not soft and smooth. If the rice is steamed and fresh rose water, when you skip all stick together. rice fried rice good should be easy to break and the seeds should remain intact. So to make steamed rice, be sure to use a little less water 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 the rice is soft and sweet after 2-3 days, but fried rice stick.Other keys to good fried rice with a wok and heat. The heat must be equal and constant warm weather Thell. A wok is recommended to make fried rice, but not required.

Curry

There are two main types of Thai curry, coconut and coconut unfounded. Those who use coconut milk typically have similar initial steps, which include the separation of oil from coconut and mix the curry paste in coconut milk. These two first steps are the keys to perfect your curry dishes. For example, if you want to make green curry, red curry, or matsaman Kaeng Kari is the first step to put Hua Ka Ti (first milk squeezed coconut milk or cream) to a boil until the oil begins to separate.Do not boil too long because I will break Hua Ka Ti and looks like little white balls. After the addition of curry paste with coconut milk, stir until the oil separates and green or red back to the surface. Stirring frequently curry paste is necessary because you want to burn the paste. curry paste can stick to a tablespoon of cooking, so be sure to remove it from the spoon. During this process, if Hua Ka Ti dry, add 3-4 tablespoons of Hua Ka Ti at a time to keep the curry paste from burning. After adding the vegetables, do not overcook. Sauté over sauteed take a little time to cook, especially stir fried vegetables.

The primary key chips for most heat is heat. The heat should be distributed evenly in the wok or pan. Most recipes call for heat the vegetable oil. In this step, make sure the oil is hot and all over the wok (next).or skillet. In some courts, after the addition of meat and / or vegetables in wok or skillet begins to dry, so you can add a little water to prevent food from burning. For vegetables, make sure they are not too long.

Desserts

Thai desserts are not too difficult to do. Some may be easier than others. Some require more patience and time than others. Many Thai desserts need a to use the same ingredients, and substitutes are not recommended. For example, if Khanom Thy Will request the replacement of mung bean flour other meals are not normally work well. Khanom Bua Loy requires the glutinous rice flour,and you can not use flour or tapioca flour or other multi-purpose flours. In some desserts such as potato in ginger syrup, you can use mixed types of potatoes. Khanom Kaeng BUAT can be made of taro, potatoes and / or pumpkin. When preparing Thai desserts, read the instructions carefully.

The ingredients and preparation are essential to cooking authentic Thai cuisine. Some of the dishes first years in particular, can be patient. But when you said Thai ingredients more and more, you'll discover how easy it is to cook authentic Thai food. Regarding the Thai desserts are very simple and easy to do, and can be perfect when you first try. Some desserts may take practice and time to develop certain skills. Do not be discouraged by the recipe instructions, or the beauty of a photo of a dish can be. When you decide to cook authentic Thai food, gather some friends and enjoy your kitchen.

Have fun!