Thai Cooking
Thai cooking is the combination of Asian and European influences adopted through centuries of trade and political exchanges. Thai food is enjoyed all over the world. Thai cooking originally reflects the living of Thais. Traditionally the Thais have lived close to land and water. Meat was used in a very small amount, since the animals were the mainstays of the farm life buffalo meat was eschewed.
Until the Chinese introduced the techniques of cooking with hot oil till then the Thais grilled, baked and stewed their food. The Portuguese had introduced chilies to Thai kitchen. Over the years the Thai cooks have added their own originality, substituting out of the way ingredients with what is available locally and adapting the recipes to suit Thai plates.
Thai cooking has four regional variations plus the highly sophisticated “Royal” gastronomy. In the “Royal Treat” every dish must be pleasing to both the eye and the plate. Along with the careful selection of the ingredients and perfection in the cooking techniques, creativity should also be there in the presentation.
A Thai meal is a conventionally a communal affair, with two or more people sharing several dishes, all served together at a same time and eaten with steamed rice e.g. Snacks and Hors d’oeuvres.
Thai salads are called yam which are sour, sweet and salty. Thais is prepared from fish sauce, lime juice and a dash of sugar. The heat comes from burning little bird chilies, but how hot a salad should be depends on the texture and flavor of the meat, fruits or vegetables used for preparing yams. Fresh herbs such as lemongrass, kaffir lime levees and marsh mint and cilantro are generally used as garnish.
Chili dips are severed with vegetables, meat or fish, chili dips are adaptable. Dip can be main or a side dish. In order to flavor it, it is added to a pan of fried rice or drizzled on chips to jazz them up.
Thai soups are usually very tasty. Meat or vegetable is cooked in coconut cream with a “soup base”. Soup is not served as the first course but along with the other dishes.
Curry pastes is the heart of all Thai curries which are made from fresh herbs and spices. Thai deserts are not very sweet. Most of the Thai recipes are based on seasonal fruits.
Taste - testing is very necessary in Thai cooking. Before heating up the frying pan it is important to make sure that adequate time is taken to prepare all ingredients. Most of the Thai stir-fries are cooked at high heats and only for few minutes, which makes them fresh, delicious and nutritious.
It is very easy to set up a Thai kitchen. All that you need is few utensils to start with; wooden chopping block, a set of knives, an electrical blender, a wok, a soup pot and a brass ran for desserts. Spoon and fork is the only cutlery needed. Thai cooks always have plenty of dried chilies, garlic, shallot paste and a bottle of fish sauce.