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Tips and Techniques For Cooking Thai Cuisine - Our Guide

Stir-frying or "pad"

This is a quick, popular method of cooking using a wok or a large skillet. Make sure the pan is very hot before you add the cooking oil, which will need to be at optimal heat before adding in any ingredients. Quickly stir these ingredients around and use a spatula to throw and toss them through until everything is perfectly incorporated. When everything is cooked through, you are ready to serve! Stir-frying is a very fast process, so you will want to ready the ingredients beforehand so you can just toss them in without accidentally burning anything. For seafood, you will want to stir-fry it quickly, or it will become tough.

The stewing method or "toon"

When you stew things, you are keeping all the nutritional benefits of the ingredients in the soup. Stewing tougher meats will make them irresistibly softer and tender. In order to successfully stew your food, you need to cut your ingredients into smaller pieces and place them in liquid that is at a higher level than the ingredients. Place a cover on the pot and cook for a longer time over low heat. Most stews are eaten as a side dish, but can sometimes be the main course if served with rice.

To steam or to "neung"

When you steam ingredients, you are cooking them by rising vapor from boiling liquid. Since the ingredients are not in direct contact with the liquid, most nutrients will be retained in the food. This makes it a healthy cooking method and can bring great benefits if you use natural, fresh ingredients.

Deep-fry or “tod”

This method uses a large pan, usually a wok, with a large amount of cooking oil. The oil must be high enough to cover your food completely. You want to make sure that your oil is at high heat before trying to fry anything. Optimal temperatures for frying are around 180 degrees Celcius or 150 degrees Fahrenheit. Be cautious of popping and make sure to use a wire strainer to drain the oil of your fried food. Drain your food on absorbent paper so that it will stay crunchy.

Grilling or "yang"

Grilling is done over a heat source such as coal, charcoal, or even an electric grill with a heavy-based grill or pan. In Thai cooking, you want the meat to be directly exposed to the heat of the fire or wrapped in leaves. Most of the time, Thai people will use banana leaves to enjoy the lovely fragrance of it with their meats.

"Yums" or salads

Thai salads are not just vegetables, but they include meat and plenty of spices. The fresh, strong tastes of Thai salads will pack a huge punch. Thai salads will include sour, salty, and sweet flavors incorporated in harmony. Salads must include chilis and most times fish sauce. If desired, these salads can be eaten with rice or noodles, depending on your preference. Salads must be eaten right away and are made by mixing all the ingredients together. There are so many different delectable types of salads. Give them all a try!

If you’re interested in taking cooking classes in Bangkok, don’t hesitate to contact us! We provide a wide range of classes that are both fun & affordable.

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