Asian Cuisine: Thai

Spices and flavourings are essential characters in Thai cooking, along with other ingredients listed below. You will be amazed at how few basic spices are needed to get you started. Many of these are now available in larger supermarkets and health-food store. It is best to stock these ingredients in your kitchen and surprise your guest with Thai cuisine. You may want to try a recipe of Three Mushrooms in Coconut Milk, at the end of this text.

Chilli

The smaller they are, the hotter it will be. Dried chilli can be used in place of fresh. Simply add more chillies, if you prefer a hotter bite

Coconut and coconut milk

The Thais would produce coconut milk from fresh coconuts. Coconut milk is as rich as single cream and should be used accordingly.

Coriander

Also known as, cilantro is an essential ingredient for Thai cooking. The root and stalk have unique flavours. Do use this part of plant if the recipe requires it.

Galangal

This is a root rather like ginger. It has skin that is more translucent and pinkish tinge. Peel it like ginger, but slice it not silver. If fresh galangal is unavailable, you may use the powder one. One teaspoon of powder galangal l equals to ½ inch of fresh root.

Ginger root

This is widely available. It is usually peeled, and then sliced, silvered or diced. Do not use the powder ginger; the result will be different.

Kaffir lime leaf

These dark green leaves are used in a same way as a bay leaf. They are available dried and fresh. It will freeze very well. Use grated lime rind in place of lime leaf.

Lemon grass

A must have in Thai cuisine. The stalks are quite tough, so need fine chopping or slicing. They are available in bundles or in small packs.

Mushrooms

The most suitable mushrooms for Thai cuisine are oyster mushrooms and dried Chinese mushrooms. Do not use the stalks on these mushrooms, as they are inedible. You may try field, straw and chestnut ( crimini ), they are equally tasty in Thai cuisine.

Noodles

There are various types of noodle, ranging from plain, egg, rice to flavoured one.

Soy sauce

It depends in what the recipes require. However, you can use any type of soy sauce that you have in the house.

Liquid seasoning

It is also known as fish sauce. It has a sharp, salty flavour and a little like soy sauce.

Tamarind

It is in pulp form. In order to extract the water, place it in a bowl and pour over a little hot water. Then strain and press the pulp through a strainer. It has a quite sour taste. Substitute with lemon juice, if unavailable.

THREE MUSHROOMS IN COCONUT MILK

Ingredient A

2 lemon grass stalks, sliced thinly

2 green chillies, deseeded and chopped finely

1 tablespoon light soy sauce

2 garlic cloves

2 tablespoons chopped fresh coriander ( cilantro )

2 tablespoons chopped parsley

6 slices galangal, peeled

Ingredient B

1 eggplant, cubed

2/3 cup oyster mushrooms

2/3 cup chestnut ( crimini ) mushrooms

2/3 cup field mushrooms, quartered if large

11/4 cups coconut milk

1 tablespoon lemon juice

2 tablespoons chopped roasted peanut for garnishing

3 tablespoons cooking oil

Grind the ingredient A together in a food processor. Set aside. Heat the oil in a wok. Add eggplant and stir over high heat for 3 minutes. Followed by the mushrooms, stir. Cook for 3 minutes before add the ground ingredient A. Pour in coconut milk and lemon juice to the pan. Bring it to boil and simmer for 2 minutes. Garnish with the roasted peanut and serve immediately with hot rice.

For 4 persons.

Thai Recipes for a Dinner Party

Thai food is exotic and flavorful. And these wonderful Thais recipes will make your dinner party unforgettable. These recipes are simple to make but are extremely elegant and are sure to impress your guests.

Appetizer: Aromatic Chicken and Vegetable Soup
Handful of fresh cilantro
4 cups chicken bouillon
1 stalk fresh lemon grass
1 small fresh red chili
Grated zest and juice of ½ lime
Salt and pepper
8 oz chicken breast fillet, dices
1 cup snow peas, cut into thin diagonal strips
1 carrot, shaved into ribbons
3 ½ oz. baby corn, sliced thinly
4 scallions, sliced thinly
Strip the cilantro leaves from the stalks. Reserve the leaves and place the stalks in a large pan with the bouillon, lemongrass, chili, and lime zest. Bring to a boil, then reduce the heat and simmer, covered, for 15 minutes
Strain the bouillon into another pan. Add the lime juice, and salt and pepper to taste. Add the chicken to the bouillon. Bring to a boil, then reduce the heat and simmer for 5 minutes. Add the snow peas, carrot, and corn and simmer for about 2 minutes, or until the vegetables are tender and the chicken is cooked. Coarsely chop the cilantro leaves and stir into the soup with the scallions. Serve immediately.

Main Course: Stir-fried Lamb with Mint
2 Tbsp. corn oil
2 garlic cloves, sliced finely
2 fresh red chilies, seeded and cut into strips
1 onion, sliced thinly
1 ½ Tbsp. Madras curry powder
1 lb. lamb filet, cur into thin strips
8 oz. canned baby corn, drained
4 scallions, chopped finely
Generous 1/3 cup fresh mint leaves, shredded coarsely
1 Tbsp. fish sauce

Heat half the oil in a wok or skillet. Add the garlic and chili and cook until soft. Remove and set aside. Add the onion and cook for 5 minutes, or until soft. Remove and set aside. Heat the remaining oil in the wok, add the curry powder and cook for 1 minute. Add the lamb, in batches, if necessary, and cook for 5 to 8 minutes, or until cooked through and tender. Return the onion to the wok with the baby sweet corn, scallions, mint, and fish sauce. Cook until heated through. Scatter the garlic and chili over and serve with rice.

Dessert: Coconut Cream Custard
4 large eggs
Generous ½ cup superfine sugar
1 cup coconut cream
1 Tbsp. rosewater
Fresh mangos and bananas
Preheat the oven to 350 degrees F. In a bowl, beat together eggs, sugar, coconut cream, and rosewater and stir until the sugar is dissolved. Divide the custard into four ramekins. Place in a roasting pan and pour in boiling water to some halfway up the sides of the ramekins. Bake in the oven for 20 to 30 minutes, or until set. Remove from the tin and let cool. To turn out, run a sharp knife round the edge of each custard and turn out onto a serving dish. Serve with fresh fruit.