Thai Cuisine

   

Welcome to the Eating Thai Food made for people like you who love to cook authentic Thai food.Many of these Thai recipes are originally from my Thai mother in-law, and I've been fortunate enough to have a great relationship with her and been able to cook her recipes and share them with you.Make the Thai recipes below, and you'll be tasting the real deal.Thai food is very much a “taste based” cuisine.Taste testing is an extremely essential step in cooking Thai food. Even on the streets of Thailand when you order green papaya salad they occasionally will ask you to taste test it to make sure it’s alright to your liking before spooning it into a bag to go.Also, knowing how sour, sweet, spicy, and salty you want your food, getting a feel for balancing out the flavors in each Thai dish, is another important part of cooking Thai.
The ingredients I’ve listed in all of these Thai recipes is a loose guide – it’s the amount I used in my recipe – but due to both different ingredients in different places and personal tastes, flavors and strengths may vary (as in 1 lime in Thailand might be more sour than 1 lime in the US).So I urge you to follow these Thai recipes, but also to taste test a lot until you have the perfect combination of ingredients.Before coming to Thailand, I used to cook frequently, experimenting with recipes from all sorts of different cuisines from around the world.I would often visit the Asian supermarket in the United States, purchase the ingredients I needed to test out Thai recipes, and then devour everything I would prepare.Some things turned out well, others not so much… and probably if I tasted the Thai food I had cooked back in University now, my reaction would be something like, “is this really Thai food!!?".But I learned a lot, and it increased my desire to travel to Thailand with a main focus on eating.When I moved to Thailand, back in early 2009, I just couldn’t believe my eyes (and stomach) at how much glorious food there was everywhere I looked.Dwight and I would often go on extreme Thai street food missions, eating plate after plate of khao moo daeng and pad kra pao, slurping down bowls of boat noodles, and munching on skewers of moo ping.For years I lived in just a single room studio apartment, and I had little opportunity to cook. Luckily, the street food and best restaurants in Bangkok held me over.Although you’ll find an archive of all the Thai recipes on Eating Thai Food above, I’ve made a list below of my personal favorite Thai dishes to eat and cook. Many of these are all typical Thai dishes, using common Thai ingredients, and many are eaten on a daily basis in Thailand.Infused with Indian flavored spices like turmeric and jeera, khao mok gai is the Thai version of chicken rice biryani. When you get a good plate, the rice should melt in your mouth and the chicken should slide right off the bone with ultimate tenderness.Sometimes it’s just simple combinations of ingredients cooked with precision that are the most tasty. Cabbage stir fried with minced pork and smothered in an egg is one of those simple and killer combinations.One of my all-time favorite Thai dishes is Kua Kling, a scrumptious Thai dry curry.

Imagine a soupy curry that is dehydrated, yet all the flavor and spice remains and fills up in the meat like a sponge. A few fragrant slices of kaffir lime leaves add to the amazingness.Thai food is internationally famous. Whether chilli-hot or comparatively blands, harmony is the guiding principle behind each dish. Thai cuisine is essentially a marriage of centuries-old Eastern and Western influences harmoniously combined into something uniquely Thai. The characteristics of Thai food. Tom Yum Goong Hot and Sour Shrimp Soup depend on who cooks it, for whom it is cooked, for what occasion, and where it is cooked to suit all palates. Originally, Thai cooking reflected the characteristics of a waterborne lifestyle. Aquatic animals, plants and herbs were major ingredients. Large chunks of meat were eschewed. Subsequent influences introduced the use of sizeable chunks to Thai cooking.With their Buddhist background, Thais shunned the use of large animals in big chunks. Big cuts of meat were shredded and laced with herbs and spices. Traditional Thai cooking methods were stewing and baking, or grilling. Chinese influences saw the introduction of frying, stir frying and deep-frying. Culinary influences from the 17th century onwards included Portuguese, Dutch, French and Japanese. Chillies were introduced to Thai cooking during the late 1600s by Portuguese missionaries who had acquired a taste for them while serving in South America. Pad Thai
Thai Fried Noodle:-Thais were very adapt at 'Siamese-icing' foreign cooking methods, and substituting ingredients. The ghee used in Indian cooking was replaced by coconut oil, and coconut milk substituted for other daily products. Overpowering pure spices were toned down and enhanced by fresh herbs such as lemon grass and galanga. Eventually, fewer and less spices were used in Thai curries, while the use of fresh herbs increased. It is generally acknowledged that Thai curries burn intensely, but briefly, whereas other curries, with strong spices, burn for longer periods. Instead of serving dishes in courses, a Thai meal is served all at once, permitting dinners to enjoy complementary combinations of different tastes.
A proper Thai meal should consist of a soup, a curry dish with condiments, a dip with accompanying fish and vegetables. A spiced salad may replace the curry dish. The soup can also be spicy, but the curry should be replaced by non spiced items. There must be a harmony of tastes and textures within individual dishes and the entire meal. To make a quick curry, fry curry or chili paste in heated oil or thick coconut milk. Stir and fry until the paste is well cooked and add meats of one's choice. Season with fish sauce or sugar to taste. Add water or thin coconut milk to make curry go a longer way. Add sliced eggplant with a garnish of basil and kefir lime leaves. Make your own curry paste by blending fresh (preferably dried) chilies, garlic, shallots, galangal, lemon grass, coriander roots, ground pepper, kefir lime peels and shrimp paste.Soups generally need good stock. Add to boiling water crushed peppercorns, salt, garlic, shallots, coriander roots, and the meats or cuts of one's choice. After prolonged boiling and simmering , you have the basic stock of common Thai soups. Additional galangal, lemon grass, kefir lime leaves, crushed fresh chilies, fish sauce and lime juice create the basic stock for a Tom Yam.