Here is a dish with a modest name that has been part of Thai culture for at least couple of hundred years. Traditionally Thai salads are divided into three main categories based on the dressing type. The most popular salads are those with with clear dressings made of lime juice, fish sauce, crushed chilies and a touch of sugar.
A friend and a colleague, who used to live on a boat for 10 years in the British Virgin Islands, told me recently, that they had lots of tamarind trees over there and how much she loves the sauces and jellies made from tamarind.
In Thai cooking we love tamarind as well. anyone who is familiar with Thai cuisine knows that it is built on three basic tastes: Sour, salty and sweet. A sauce made from tamarind simmered with palm sugar and fish sauce is made to combine sweetness, sourness and saltiness into the old fashioned and still very popular “saam roht” or “three flavors” tamarind sauce. The sauce is poured over fish or shrimps.
To the dish success, as important as the “three flavors” are the chilies heat from roasted chili paste and the crisp & crunchy texture of the fried fish skin and its firm somewhat sweet meat.
A good practice for the enthusiastic Thai food lover is to use freshly squeezed coconut cream when possible. The taste and depth of flavors will overcome any dish created with canned cream. Squeezing your own cream is very simple.
Select a coconut that feels heavy to its size. That is a sign the there more flesh inside and it would yield more cream.
Simple dishes are sometimes more of a challenge to master. Fired rice falls into this category. In many cases leftovers are used to prepare it. There is nothing wrong with that. Fried rice can be an elegant dish with fresh ingredients and careful preparation as is presented in this video or as a fast solution to what leftover you have in the fridge. In any case, the result fried rice should be a Proud Dish! Each and every one of the rice grains should have its self esteem intact and infused with flavors.
If your fried rice tend to come out mushy and oily, or if you have hard time to get a balanced taste, this video tutorial is for you!….
Pad Thai is being sold all over the kingdom of Thailand and abroad. Variations to this dish are probably as many as the restaurants and food stalls that sell it. Here is a luxurious, well balanced and tasty version of this all time favorite, the famous Pad Thai Noodles.
The tastes here are sweet, sour, salty and spicy in that order, with an edge of freshly squeezed lime just before eating.
Stir Fried Chicken with Ginger and Black Ear Mushrooms
ผัดกะเพราหมูสับ – Stir Fried Pork With Holy Basil and Chilies Recipe – excerpt from the book “Classic Thai
Stir Fry Dishes” by Thaifoodmaster