Tips

 

TIPS TO PREPARE THAI DISHES

Tidbits
A simple kind of tidbits is fun to make. You need shallots, ginger, lemon or lime, lemon grass, roasted peanuts and red Thai chilies. Peeled shallots and ginger should be cut into small fingertip sizes. Diced lime and slices of lemon grass should be cut to the same size. Roasted peanut should be left in halves. Chilies should be thinly sliced. Combinations of such ingredients should be wrapped in fresh lettuce leaves and laced with a sweet-salty sauce made from fish sauce, sugar, dried shrimps and limejuice.

                        Dips
Mixing crushed fresh chilies with fish sauce and a dash of limejuice makes a general accompanying sauce for any Thai dish. Adding some crushed garlic and a tiny amount of roasted or raw shrimp paste transforms it into an all-purpose dip (nam- phrik). Some pulverized dried shrimp and julienne eggplant with sugar makes this dip more complete. Serve it with steamed rice, an omelet and some vegetables.

Salad Dressings
Salad dressings have similar base ingredients. Add fish sauce, limejuice and sugar to enhance saltiness, sourness and sweetness.  Crushed chilies, garlic and shallots add spiciness and herbal fragrance. Lemon grass and galangal can be added for additional flavor. Employ this mix with any boiled, grilled or fried meat. Lettuce leaves, sliced cucumber, cut spring onions and coriander leaves help top off a salad dressing.

Soup Stocks
Soups generally need good stock. Add to boiling water, crushed peppercorns, salt, garlic, shallots, coriander roots, and the meats or cuts of oneีs choice. After prolonged boiling and simmering, you have the basic stock of common Thai soups. Additional galangal, lemon grass, kaffir lime leaves, crushed fresh chilies; fish sauce and limejuice create the basic stock for a Tom Yam Soup.

Curries
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 kaffir lime leaves

Single Dish Meals
Heat the cooking oil, fry in a mixture of crushed chilies, minced garlic, ground pepper and chopped chicken meat. When nearly cooked, add vegetables such as cut beans or eggplants.  Season with fish sauce and garnish with kaffir lime leaves, basil or balsam leaves. Cooked rice or fresh noodles added to the frying would make this a substantial meal.

     

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