How to cook Thai food
Thai food is famous all over the world. Whether chilli-hot or bland, curry or stir fry, harmony and contrast are unique in each dish. Characteristics of Thai food depend on who cooks it, for whom it is cooked, for what opportunity, and where it is cooked . Dishes can be refined and adjusted to suit all tastes. Thai food is popular in many Western countries such as Australia, New Zealand, some countries in Europe such as the United Kingdom, and especially the United States, and Canada. Several kinds of Thai food below are the popular one, that their tastes are suitable for foreigners
Thai crispy spring roll
Thai crispy spring roll or in Thai word “Por Pia Tod” is one of the most popular appetizers for foreigners because it is not spicy and comes with sweet and sour dip. Spring rolls are crispy pastries with stir fried vegetable fillings. Though spring rolls are commonplace in many Southeast Asian countries, but Thai Por Pia is in flavors with a special dip prepared dip from Japanese apricot .
You will need Spring roll wrappers , a half measuring cup of onion, a half measuring cup of red onion, one of thinly sliced carrot, one measuring cup of green- pea, some shredded of glass noodles (soaked in water ) ,one measuring cup of corn , a half measuring cup of funguses ,three tablespoons of oyster sauce ,two tablespoons of soy sauce ,one tablespoon of sugar ,one egg beaten, and vegetable oil .
We start by preparing the filling. Heating the wok, until hot, add some vegetable oil, onions, red onions, funguses, green peas, corns, sliced carrots, and glass noodles. Cook until the vegetables have slightly softened and mixed. Add oyster sauce, soy sauce, and sugar . Mix well, take it off the heat and place into a bowl to let it cool . Make the spring rolls ; place the spring roll wrapper in front of you , with one corner at the bottom so that it resembles a diamond . Brush the four edges of the wrapper with the beaten egg . Next , add the filling in the bottom part of the wrapper in a thin log shape, not touching the edges. Leave the bottom few centimetres clear. Lift the wrapper over the top and tuck it in under the filling. Fold over the left side, and then the right side and roll it up to form a tube. Brush a little more egg along the top part and seal the roll. Repeat until all the rolls are finished . Place the pan with the oil for frying over a medium – high heat, wait until the oil is hot, deep fry the spring rolls until lightly brown, which should take only a minute or two . Put them on the towelled tray to them drain. Serve crispy spring rolls with a sweet and sour dip or with many other types of dip .
Pad Thai
Pad Thai is one of Thailand’s national dishes, that is a dish of stir-fried rice noodles . The word “Pad Thai”, translated as the word means, a Thai word “Pad” is stir fry and the word “Thai” means Thai style. Great Pad Thai should be dry and light bodied , with a fresh , complex ,and balanced flavor. The ingredients listed below can be somewhat intimidating but many are optional . If you would like to make original Pad Thai , just like in Thailand ,you have to use all the ingredients below.
You will need some pieces of lime ,one egg, four teaspoons of fish sauce, three cloves of (minced) garlic, a half teaspoon of ground dried chili pepper, one (minced) shallot, two tablespoons of sugar, two tablespoons of tamarind juice , a half package of Thai rice noodle, two tablespoons of vegetable oil, some prawns, fried tofu, ground peanut , Chinese chives, and bean sprouts.
Begin by soaking dry noodles in lukewarm water while preparing the other ingredients, for five to ten minutes. Cut tofu into small pieces and cut up Chinese chives into 1 inch long pieces . Set aside a few fresh chives for a garnish . Rinse the bean sprouts and save half for serving fresh. Mince shallot and garlic together . Use a wok . If you do not have a wok, use any big pot, Heat it up on high heat and pour oil in the wok . Fry the peanuts until toasted and remove them from the wok . Add shallot , garlic, and tofu onto the wok and stir them until they start to brown. The noodles should be flexible but not expanded at this point . Drain the noodles and add to the wok . Stir quickly to keep things from sticking . Add tamarind juice , sugar , fish sauce , chili pepper and preserved turnip then stir them together. The heat should remain high . If your wok is not hot enough , you will see a lot of juice in the wok at this point . Turn up the heat , if it is the case . Make room for the egg by pushing all noodles to the side of the wok . Crack the egg onto the wok and scramble it until it is almost all cooked . Fold the egg into the noodles . Add shrimp and stir . Add bean sprouts, Chinese chives and stir a few more times. The noodles should be soft . Pour onto the plate and sprinkle with peanut . Serve hot with the banana flower slice and a piece of lime and Chinese chives and raw bean sprouts on top .
In Thailand , condiments such as sugar , chili pepper , vinegar , and fish sauce are available at your table for your personal taste . Some people add more pepper or sugar at this point. Pad Thai is another perfect vegetarian dish, just omit prawns and change fish sauce to soy sauce and add more tofu and vegetable if you like..
Khao Niao Ma Muang (Sticky Rice with Mango)
Thai Mango Sticky Sweet Rice Dessert (Khao Niaow Ma Muang) is an easy Thai dessert starts with Thai sweet rice (also called sticky rice) which is surrounded by a "bath" of coconut milk, then topped with slices of fresh mango. If you like mangos, you're going to love this very simple but tropical dessert.
ธThere are Ingredients of Khao Niaw Ma Muang . You will need two cups of sticky rice , three cups of coconut milk ,one cup of sugar ,a half teaspoon of salt , three ripe of mangoes, cut into thick slices (see below),one tablespoon of toasted sesame seeds (optional) ,one tablespoon of tapioca starch , one tablespoon of sugar , a quarter teaspoon of salt
Preparing the two cups of sticky rice as per our detailed instructions. While sticky rice is steaming, mix together two cups of coconut milk, one cup of sugar, a half teaspoon of salt and bring to a boil. Set aside to cool. Immediately after sticky rice is cooked, and still hot, put it into the coconut milk, that you prepared in earlier stage, and stir together well. Cover for one hour (or less) and let it cool. Then make the topping by mix one cup of coconut milk with a quarter teaspoon of salt, one tablespoon of sugar and the tapioca starch. Bring to a boil. Serving by put the sticky rice and mangoes on a serving dish. Pour the topping sauce over the sticky rice and sprinkle with the toasted sesame seeds. There are just the example of Thai food. Too many foreigners go to Thai restaurant and always order again and again dish, that make them feel bored about food. Thus, two things that I would like to recommend you. When go to Thai restaurant, take your time to read the menu and try something new such as soup, salad, curry, stir fried dishes, and so on. Another way, go to other Thai restaurant to find out some new special dishes. Thai food is more various than you think. Enjoy your dishes
Thai food is famous all over the world. Whether chilli-hot or bland, curry or stir fry, harmony and contrast are unique in each dish. Characteristics of Thai food depend on who cooks it, for whom it is cooked, for what opportunity, and where it is cooked . Dishes can be refined and adjusted to suit all tastes. Thai food is popular in many Western countries such as Australia, New Zealand, some countries in Europe such as the United Kingdom, and especially the United States, and Canada. Several kinds of Thai food below are the popular one, that their tastes are suitable for foreigners
Thai crispy spring roll
Thai crispy spring roll or in Thai word “Por Pia Tod” is one of the most popular appetizers for foreigners because it is not spicy and comes with sweet and sour dip. Spring rolls are crispy pastries with stir fried vegetable fillings. Though spring rolls are commonplace in many Southeast Asian countries, but Thai Por Pia is in flavors with a special dip prepared dip from Japanese apricot .
You will need Spring roll wrappers , a half measuring cup of onion, a half measuring cup of red onion, one of thinly sliced carrot, one measuring cup of green- pea, some shredded of glass noodles (soaked in water ) ,one measuring cup of corn , a half measuring cup of funguses ,three tablespoons of oyster sauce ,two tablespoons of soy sauce ,one tablespoon of sugar ,one egg beaten, and vegetable oil .
We start by preparing the filling. Heating the wok, until hot, add some vegetable oil, onions, red onions, funguses, green peas, corns, sliced carrots, and glass noodles. Cook until the vegetables have slightly softened and mixed. Add oyster sauce, soy sauce, and sugar . Mix well, take it off the heat and place into a bowl to let it cool . Make the spring rolls ; place the spring roll wrapper in front of you , with one corner at the bottom so that it resembles a diamond . Brush the four edges of the wrapper with the beaten egg . Next , add the filling in the bottom part of the wrapper in a thin log shape, not touching the edges. Leave the bottom few centimetres clear. Lift the wrapper over the top and tuck it in under the filling. Fold over the left side, and then the right side and roll it up to form a tube. Brush a little more egg along the top part and seal the roll. Repeat until all the rolls are finished . Place the pan with the oil for frying over a medium – high heat, wait until the oil is hot, deep fry the spring rolls until lightly brown, which should take only a minute or two . Put them on the towelled tray to them drain. Serve crispy spring rolls with a sweet and sour dip or with many other types of dip .
Pad Thai
Pad Thai is one of Thailand’s national dishes, that is a dish of stir-fried rice noodles . The word “Pad Thai”, translated as the word means, a Thai word “Pad” is stir fry and the word “Thai” means Thai style. Great Pad Thai should be dry and light bodied , with a fresh , complex ,and balanced flavor. The ingredients listed below can be somewhat intimidating but many are optional . If you would like to make original Pad Thai , just like in Thailand ,you have to use all the ingredients below.
You will need some pieces of lime ,one egg, four teaspoons of fish sauce, three cloves of (minced) garlic, a half teaspoon of ground dried chili pepper, one (minced) shallot, two tablespoons of sugar, two tablespoons of tamarind juice , a half package of Thai rice noodle, two tablespoons of vegetable oil, some prawns, fried tofu, ground peanut , Chinese chives, and bean sprouts.
Begin by soaking dry noodles in lukewarm water while preparing the other ingredients, for five to ten minutes. Cut tofu into small pieces and cut up Chinese chives into 1 inch long pieces . Set aside a few fresh chives for a garnish . Rinse the bean sprouts and save half for serving fresh. Mince shallot and garlic together . Use a wok . If you do not have a wok, use any big pot, Heat it up on high heat and pour oil in the wok . Fry the peanuts until toasted and remove them from the wok . Add shallot , garlic, and tofu onto the wok and stir them until they start to brown. The noodles should be flexible but not expanded at this point . Drain the noodles and add to the wok . Stir quickly to keep things from sticking . Add tamarind juice , sugar , fish sauce , chili pepper and preserved turnip then stir them together. The heat should remain high . If your wok is not hot enough , you will see a lot of juice in the wok at this point . Turn up the heat , if it is the case . Make room for the egg by pushing all noodles to the side of the wok . Crack the egg onto the wok and scramble it until it is almost all cooked . Fold the egg into the noodles . Add shrimp and stir . Add bean sprouts, Chinese chives and stir a few more times. The noodles should be soft . Pour onto the plate and sprinkle with peanut . Serve hot with the banana flower slice and a piece of lime and Chinese chives and raw bean sprouts on top .
In Thailand , condiments such as sugar , chili pepper , vinegar , and fish sauce are available at your table for your personal taste . Some people add more pepper or sugar at this point. Pad Thai is another perfect vegetarian dish, just omit prawns and change fish sauce to soy sauce and add more tofu and vegetable if you like..
Khao Niao Ma Muang (Sticky Rice with Mango)
Thai Mango Sticky Sweet Rice Dessert (Khao Niaow Ma Muang) is an easy Thai dessert starts with Thai sweet rice (also called sticky rice) which is surrounded by a "bath" of coconut milk, then topped with slices of fresh mango. If you like mangos, you're going to love this very simple but tropical dessert.
ธThere are Ingredients of Khao Niaw Ma Muang . You will need two cups of sticky rice , three cups of coconut milk ,one cup of sugar ,a half teaspoon of salt , three ripe of mangoes, cut into thick slices (see below),one tablespoon of toasted sesame seeds (optional) ,one tablespoon of tapioca starch , one tablespoon of sugar , a quarter teaspoon of salt
Preparing the two cups of sticky rice as per our detailed instructions. While sticky rice is steaming, mix together two cups of coconut milk, one cup of sugar, a half teaspoon of salt and bring to a boil. Set aside to cool. Immediately after sticky rice is cooked, and still hot, put it into the coconut milk, that you prepared in earlier stage, and stir together well. Cover for one hour (or less) and let it cool. Then make the topping by mix one cup of coconut milk with a quarter teaspoon of salt, one tablespoon of sugar and the tapioca starch. Bring to a boil. Serving by put the sticky rice and mangoes on a serving dish. Pour the topping sauce over the sticky rice and sprinkle with the toasted sesame seeds. There are just the example of Thai food. Too many foreigners go to Thai restaurant and always order again and again dish, that make them feel bored about food. Thus, two things that I would like to recommend you. When go to Thai restaurant, take your time to read the menu and try something new such as soup, salad, curry, stir fried dishes, and so on. Another way, go to other Thai restaurant to find out some new special dishes. Thai food is more various than you think. Enjoy your dishes
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