Thai cooking
Posted 11-19-2012 at 07:50 AM by lucknow
It's about time I posted in this my one and only blog so here goes. I have had a few requests in the forum over time about how I make my amazing Thai curry. I have written a few replies over the years but I figure if I post it here it will be permanent.It could take a few posts so here goes.
In all Asian cooking you will need a few things, simple but essential. A wok, a couple of good sharp knives, bamboo spatulas and a few assorted size bowls and that is about it.
There are a few different kinds of woks and I have three. An electric countertop wok, a steel stovetop wok and a nonstick stovetop wok. I perfer the no stick for a few reasons. It's just the overall easiest to use and clean.
In almost all cases the secret to good results in a wok is, hot wok, cold oil. In other words you heat the wok up to high then put the oil in quickly followed by what ever you are cooking. You often see cooks in places adding water and that is wrong. You are not making steamed food and that is what you get if you add water. The function of wok cooking is to drive the water from what's cooking.
I have found over the years the best tools for stirring are those bamboo ones that you can buy at most dollar stores for a buck or two for a whole assorted pack of them. They last years, are very light and easy to use and come in a variety of shapes and sizes. When your food is in the hot wok you want to be tossing it constantly and these are the best for that.
Another thing that is very nice to have but not totally required is a good Asian food market to buy things at. I always find that you can get the things you need for a LOT less than you would pay for them elsewhere.
So, what is it you need to make awesome Thai curry? Well, Thai curry is stir fried vegetables, some kind of meat or seafood or combo or both in a THAI curry sauce served over jasmine rice. There are almost infinite variations on this theme and it's only limited by your imagination. I'm going to give you my favorite combo and we will go from there. I will continue this tomorrow as right now my dogs are calling me!
In all Asian cooking you will need a few things, simple but essential. A wok, a couple of good sharp knives, bamboo spatulas and a few assorted size bowls and that is about it.
There are a few different kinds of woks and I have three. An electric countertop wok, a steel stovetop wok and a nonstick stovetop wok. I perfer the no stick for a few reasons. It's just the overall easiest to use and clean.
In almost all cases the secret to good results in a wok is, hot wok, cold oil. In other words you heat the wok up to high then put the oil in quickly followed by what ever you are cooking. You often see cooks in places adding water and that is wrong. You are not making steamed food and that is what you get if you add water. The function of wok cooking is to drive the water from what's cooking.
I have found over the years the best tools for stirring are those bamboo ones that you can buy at most dollar stores for a buck or two for a whole assorted pack of them. They last years, are very light and easy to use and come in a variety of shapes and sizes. When your food is in the hot wok you want to be tossing it constantly and these are the best for that.
Another thing that is very nice to have but not totally required is a good Asian food market to buy things at. I always find that you can get the things you need for a LOT less than you would pay for them elsewhere.
So, what is it you need to make awesome Thai curry? Well, Thai curry is stir fried vegetables, some kind of meat or seafood or combo or both in a THAI curry sauce served over jasmine rice. There are almost infinite variations on this theme and it's only limited by your imagination. I'm going to give you my favorite combo and we will go from there. I will continue this tomorrow as right now my dogs are calling me!
Total Comments 2
Comments
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I just stumbled on to your Thai food blog....I love Thai food! That being said...I have made a few attempts at cooking it myself and to this date am still fumbleing along. So I look forward to your advice on how to achieve Thai food cooking nirvana
. Rhonda....aka noihoforusPosted 12-06-2012 at 02:18 PM by noihoforus
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I just got my wok delivered along with some bamboo cooking utensils. Any first recipes that you can recommend? I love both stir fry as well as curry dishes. Thai followed by Chinease and Mongolion are my foods of choice. Happy Eating.Posted 12-11-2012 at 03:01 PM by noihoforus
