Bamboo Shoots: Bamboo shoots are called for in many Thai
recipes. In order to prepare a bamboo shoot for cooking you need
to peel them and boil the white inner stalks for 30 minutes in
water. If you are using canned bamboo shoots you will only need
to boil them for 10 minutes, or if they are going into curries
or soups, boiling might not be required.
Basil (fresh): There are three types of basils used in Thai
cooking; sweet, holy and lemon. Sweet basil is much easier to
find because it is commonly used in western cooking. Holy basil
has a spicier taste and can be recognized by it’s slightly
purple leaves. Lemon basil has a lemony flavor and can be
detected by its distinct lemony scent. If you can only find
sweet basil you can compensate for holy or lemon basil by adding
finely chopped chili peppers or a bit of lemon rind.
Bergamot: Also known as kaffir lime leaves has a slightly limey
flavor which goes well with all Thai dishes. Since this may be
hard to find, granted lime rind can be used in its place
although it is a poor substitute.
Chili paste: This can
be bought in bottles or tubes in almost any supermarket. Used
for adding spice and flavor to most dishes, a particularly
popular version by Thai cooks is burnt mild chili paste.
Chinese mushrooms: Mushrooms are added to a lot of Thai cooking
and many people chose to use the dried variety because they are
cheaper and have just as much flavor and nutritional value. You
will need to soak the mushrooms in warm water for 30 minutes
before using them and the stems are usually discarded because of
their tough nature.
Coconut milk: Coconut milk can be
bought in cans almost anywhere. If the recipe you are using
calls for coconut cream scoop the harder white substance that
has formed at the top of the can. If you need coconut milk, stir
the can thoroughly before using.
Curry Paste: While some
people prefer to prepare their own curry pastes, many bottled
curries are available at the supermarket. Most recipes use red,
green or yellow curry.
Fish sauce: Made from collecting
the liquid off of fermenting salted fish, this pale, watery
brown sauce is sometimes used to replace all the salt in
recipes. It is very flavorful and compliments all Thai food. It
is called for in many recipes but you can also use your
imagination with it, as it is very versatile.
Galangal: A
close relative to ginger, is used in many curries and soups.
Since it is quite rare to find fresh you will probably have to
purchase it dry and soak it in water for 1 hour before using.
Garlic: Thai garlic might be available in some Asian markets,
however if you cannot find it, the Western variety will work
just as well. Use the smaller, tighter cloves on your garlic
head for Thai cooking because they are more flavorful and will
not be over powered by the other herbs and spices used in your
dish.
Ginger: Easy to find and used quite often in modern
cooking, ginger is extremely healthy and flavorful. It must be
peeled before it is grated or chopped. Fresh ginger is much
better than dried, although dried may be substituted if needed.
Lemon grass: Lemon grass is one of the most commonly used items
in Thai cooking. It is a long stalk that looks like a small
leek. The hard outer portion should be removed and the lower,
bulbous part is used. You can either add sliced pieces to your
food while it is cooking and remove them before serving your
dish, or you can blend them in a food processor so they can be
consumed with the dish, which will give it more flavor.
Palm Sugar: Some Thai recipes call for palm sugar which is
available in some Asian markets as cellophane wrapped blocks. If
palm sugar is unavailable you can substitute with dark brown
sugar or real maple syrup.
Rice: Thai people prefer
long-grain white Jasmine rice. This is a flavorful and aromatic
rice that cools and compliments spicy Thai dishes.
Rice
papers: Used for making fresh Thai spring rolls, you can buy
rice papers at any food store. To use soak papers (one at a
time) in warmish water until they are soft and pliable, then dry
off with paper towel and use immediately.
Sesame Oil: A
vegetable oil that comes from pressed sesame seeds and
originated in East India. This is a very flavorful oil and works
very well with Thai cooking.
Preparation and cooking
techniques:
Vegetables: Vegetables used in Thai cooking
should be cut as finely as possible. The idea is that the
smaller they are chopped, the less time they will need to be
cook, therefore retaining as much nutrients as possible.
Stir frying: Most people have cooked a stir fry before, so will
be familiar with this method of cooking. Oil should be poured
into a wok and vegetables should be added over high heat while
being constantly stirred. Vegetables should only be stir fried
for a couple of seconds so they remain crisp and brightly
colored.
Mortar and Pestles: Perfect for making sauces,
curry pastes and salads, every Thai cook should own a mortar and
pestle preferably made out of clay or wood.
Mincing:
Since Thai cooking uses so many intensely flavorful ingredients
they should all be chopped very finely so one flavor never
overpowers the other. You should always use a very sharp knife
for this.
Roasting and grinding spices: When adding spices and herbs to
your Thai dish you should always roast them by slowly heating
each spice individually in pan until they begin to crackle and
turn brown. When each spice is done roasting they should be
ground very finely in a food processor or mortar.
About the Author:
Barney Garcia writes about many different topics.
www.diets-for-health.info and
www.fantastic-detox-diet.info and
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