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How To Cook Thai Food


									How To Cook Thai Food
By Napatr Lindsley

Like Thai Food? Love to cook? Perhaps your first attempt did not turn out like in the picture or taste like
at the restaurant. Well, do not give up on cooking Thai food. Some Thai dishes may seem difficult
because of a long list of ingredients and instructions. Thai cooking 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 countries in the world that has abundant vegetables, exotic fruit, seafood,
etc. There is a well-known verse in Thailand describing abundant food resources: "Nai Nam Mee Pla Nai
Na Mee Khao" which means "In river, there is fish, in the field, there is rice." This article will start with
some general tips and then move in to specific tips for each food category.


Ingredients are the most important part of authentic Thai cooking. If you live in Thailand or in Southeast
Asia, finding fresh Thai ingredients is easy. But if you live somewhere else, finding fresh ingredients can
be difficult or troublesome especially for those who do not live in a city. If you decide to make Thai
dishes, first invest a little of your time getting to know the ingredients. Then find the nearest Asian
grocery store. If you like, call to see if they carry ingredients you are looking for. For instance, if you are
looking for "Winter Melon", not all Asian grocery stores carry it. If you prefer, buying online can safe you
driving time. If you cannot find fresh ingredients, try frozen and canned foods. In my opinion, most
frozen products are the next best thing to fresh food. For instance, stir-fried shredded ginger with pork
has two main ingredients: shredded ginger and pork. Shredded ginger? Sounds like lots of work to use
fresh ginger. One might try a jar or can, but the taste and aroma of the ginger are not the same as the
fresh version. It is not difficult to make shredded ginger if you have the right peeler. Try your best to find
fresh produce, as it will be a good start to cooking authentic Thai dishes.


Thais use a wok and pot in most dishes with the exception of desserts. For desserts, it is not required
but it is recommended to use a bronze wok (Ka Ta Thong Lueng). Other common equipment includes a
mortar and pestle. In Thailand, gas stoves are the most commonly used. Electric stoves are uncommon
and not very popular because heat may not be distributed evenly. Regarding the mortar and pestle, it
depends on one's desire. If you are going to cook Thai dishes very often, a mortar and pestle can
become handy in your kitchen. Otherwise, using typical kitchen tools like a knife and cutting board can
accomplish the same goal. Food processors or blenders are another option when it comes to making

Preparation is also one of the keys to authentic Thai cooking. As mentioned above, Thai food focuses
largely on ingredients and preparation. Preparation in particular is essential to authentic Thai food. You
may spend more time preparing ingredients than you actually spend cooking. For instance, it may take
about 30 minutes to prepare all ingredients for Tom Kha Gai but you only spend about 15 minutes
cooking. A typical Thai dinner consists of 4-5 communal dishes. It may take up to 2 hours to prepare all
ingredients, but only 1 hour to make. A few reasons follow regarding why Thais spend more time on
preparation. Thais like their meat in bite size pieces. Fresh vegetables require time to wash, cut and
maybe pad dry. Pounding spices and fresh herbs is also common for many dishes. Some desserts like Ta
Go (sweet on the bottom layer with salty coconut topping in a pandanus basket) require lots of time in
preparation starting from cleaning and cutting leaves and then making baskets. Depending on the
amount of Ta Go you are making, it can take up to hours just to make those tiny baskets. Don't be
discouraged by this because after preparation, the wonderful dishes are right around the corner!

Cooking to Your Taste

The art of Thai cooking has placed emphasis on the harmonious blending of various ingredients,
particularly as the individual ingredients can vary by freshness and so on. Without harmony the 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, one may follow a recipe, but use it as a guideline when it comes to taste.
Taste varies for each individual, sometimes in response to variables such as ingredient quality or
occasion, and thus the tastes of the recipe author may or may not reflect one's own taste. Following a
recipe is a good idea, but when it comes to taste follow your own preference. Know your ingredients
and start adding flavorful items in small amounts. For instance, when it comes to curry pastes and fish
sauce, some brands are saltier than others. Most Thai dishes can be fixed to some extent. If it is too
sweet, adding a little bit of fish sauce will fix the problem and vice versa. If it is too sour, add a little bit
of water; sugar or fish sauce will help.

Coconut Milk

Thai food and coconut milk almost always go together. Many dishes require Hua Ka Ti (first pressed
coconut milk or creamy coconut milk) and/or Hang Ka Ti (second or third pressed milk or water-like
coconut milk). To make fresh coconut milk, finely grated coconut meat is still steeped in warm water,
not hot water. It is then squeezed until dry. The white fluid from the first press is called "Hua Ka Ti".
Warm water is then added again to make the second and third pressed coconut milk, which is called
"Hang Ka Ti." Finely grated coconut meat is generally used about 3 times and then discarded. Freshly
pressed coconut milk has a better taste and aroma than commercial coconut milk in a can.
If you use canned coconut milk, you will need to have a can at a cold temperature because cold
temperatures help separate the creamy coconut part and the water-like part. The creamy coconut milk
will float to the top of the can. During hot weather, you may want to leave a can of coconut milk in the
refrigerator for a few hours or overnight.

Fried Rice

Good fried rice is not difficult to make. The most important part is the steamed rice. The rice should be
cooked but firm, not mushy and soft. If steamed rice is soft and mushy, when it is stir-fried it will all stick
together. Good rice in fried rice should be easy to break up and the grains should stay intact. So to make
the steamed rice, make sure you use a little less water than normal so that the rice is dryer than normal.
Keeping rice in a refrigerator for 2-3 days is another alternative, but if your rice is mushy and soft after
those 2-3 days, the fried rice will also still clump together. Other keys to making good fried rice are using
a wok and high heat. Heat must be evenly distributed and consistently hot all thel time. A wok is
recommended for making fried rice but not required.


There are two main types of Thai curries: coconut-based and non-coconut based. Those which use
coconut milk mostly have similar initial steps which include separating the coconut oil and mixing curry
paste into coconut milk. These first 2 steps are keys to perfecting your curry dishes. For instance, if you
are making green curry, red curry, matsaman, or kaeng kari, the very first step is bringing Hua Ka Ti (first
pressed milk or creamy coconut milk) to a boil until the oil starts to separate. You do not want to boil
too long because you will break Hua Ka Ti and it will look like little white balls. After adding curry paste
into the coconut milk, stir until the green or red oil separates and floats to the top. Frequently stirring
curry paste is required because you do not want to burn the paste. Curry paste may stick to a cooking
spoon, so make sure to remove it from the spoon. During this process, if Hua Ka Ti is getting dry, add 3-4
tablespoons of Hua Ka Ti at a time to keep the curry paste from burning. After adding vegetables, do not
overcook them.


Most stir-fried dishes take a short time to cook, especially stir-fried vegetables. The main key to most
stir-fired dishes is heat. Heat must be evenly distributed throughout the wok or pan. Most recipes will
suggest to heat up vegetable oil. In this step, one must make sure that the oil is hot and spread all over
the wok (up to the side) or pan. In some dishes, after adding meat and/or vegetables, the pan or wok
starts to get drier, so one may add a little bit of water so that the food won't get burned. For vegetables,
make sure they are not overcooked.

Thai desserts are not too difficult to make. Some may be easier than others. Some require more
patience and time than others. Many Thai desserts require one to use the same ingredients, and
substitutes are not recommended. For instance, if Khanom Ta Go asks for mung bean flour, other flour
substitutes usually won't work well. Khanom Bua Loy requires sticky rice flour, and one may not use
multipurpose flour or tapioca flour or some other types of flour. In some desserts like potato in ginger
syrup, one can use mixed types of potatoes. Khanom Kaeng Buat can consist of taro, potato and/or
pumpkin. When making Thai desserts, read instructions carefully.

Ingredients and preparation are the keys to cooking authentic Thai food. Some of the first few dishes in
particular may require patience. However, once you have gotten to know Thai ingredients more and
more, you will find how easy it is to cook authentic Thai food. As for Thai desserts, some are very simple
and easy to make and you can perfect them the first time you try. Some desserts may take practice and
time to develop certain skills. Do not be discouraged by recipe directions or how beautiful a picture of a
dish might be. When you decide to cook authentic Thai food, gather up some friends and enjoy your
cooking. Have fun!

                        Thai food not only looks good but also tastes great,

           Thai Food Wholesale brings real Thai Food Products direct to you worldwide


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