3.0 COOKING AND TYPICAL MEALS
Thai cooking method are usually quite simple. Here we will show 6 simple techniques usually used by Thai people.
1) Stir fry (Pad)
Stir fry used a little bit oil to fry the ingredient. Usually the ingredient such as meat which is sliced into thin and small pieces, vegetables usually cut into diced according the types of vegetables. Usually the ginger, garlic and other condiment spices go first before proceed with the carb, meat and the vegetables goes last. Stir fry usually takes about 10-15 minutes to cook, so as they look vibrant and tender they are ready to be served. Stir fry are good for seafood, carb, meat and veggies.
2) Stew (Toon)
As we know stewing is cooking with soup, sauce, or broth in a consistent medium to low heat. This is because to bring out the nutrition from the ingredients as well as their natural juice and taste. This method tenderizes meats and shellfish while mixing rich Thai pastes, herbs, spices, and sauces for a luxurious, flavorful finish. It usually takes at least 30 minutes or more, but the total delight is always well worth the wait.
3) Steam (Neung)
Cooking using hot vapour from boiling water keeps the nutrients in the food and enhances the flavour. Steaming is also consider as the healthiest way to cook a dish because usually there is no oil used or just a little amount. The ingredients usually arranged on the plate and placed above the boiling water. The amount of water are just 2-3 cups and do not cook the ingredient and the water at the same time, but cook the water until it boil and carefully put the ingredients above it. Let the dish simmer for about 20-30 minutes according to the recipe.
4) Deep fry (Tod)
Although this method are usually simple and common, but there is a proper way to deep fry a dish. A proper Thai dish actually absorb less oil in the process. Similar to the stir fry, the heat is the key and important things to be considered. Optimally around 180°C. The amount of oil should be suitable to let the ingredient completely submerge when it frying. So in other word used a deep pan or wok. Typically, in Thai cooking, ingredients are seasoned and coated, deep-fried to golden crispiness and immediately removed from the boiling oil, then doused with a sauce, gravy or flavoured with condiments.
5) Grill (Yang)
This is the oldest cooking method in the world. Cook meat on a grill over the fire till fragrant, and be careful not to black the outsides or undercook the insides. The key difference in Thai grills are the herbs and spices that blend with your meat and seafood’s natural taste to create amazing flavour-combinations. The example of food is banana grill which is the street food from Thailand.
6) Salad or Toss (Yum)
Thai salads are characterised by a sour, salty, and spicy flavour, with sweetness added for balance. Thai flavour signature include fish sauce, chilli, lime juice, and palm sugar. Thai salads also include minced meats, rice, and tropical fruits.
- ‘Pad Thai’
Thai-Style Stir-Fried Noodles
It offers a rich variety of traditional
ingredients such as egg, tofu, peanuts, and bean sprouts. The original flavour
is a little fishy (fish sauce and dried shrimp), sour (fresh tamarind paste and
lime juice), sweet (palm sugar), and not excessively hot, unless you use too
much chilli, which is normally served separately
- ‘Khao Pad’
Thai-Style Fried Rice
All locals' favourite. In Thai, Khao refers
to rice, while Pad refers to stir-fried food. Meat of your choosing – shrimp,
chicken, crab, or beef – is commonly served with an egg, onion, cilantro,
garlic, tomatoes, and a tasty spice. Thai fried rice is prepared using fragrant
Jasmine rice. It's commonly served with cucumber slices and lime wedges on the
side.
Gravy
- ‘Rad Na’
Thai Style Noodle in Gravy
Thailand's most popular street food dish.
Flat rice noodles and veggies are served with a rich sauce in Rad Na. Chicken,
or seafood can all be included. When serving, add a little more sugar, fish
sauce, sliced chilies in white vinegar, and crushed dried chilies on the side.
- ‘Sangkaya Bai Toey’
Thai Pandan Coconut Custard
It's a bread dip made with coconut milk and
pandan leaves that's warm, creamy, and custardy. We call it sangkaya, but it's
also known as "kaya" in some Southeast Asian countries. You may make
it thicker to use as a spread, or make it dippable to use as a sweet fondue
like I did! It can be prepared ahead of time and stored in the refrigerator;
just reheat before serving.
