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Showing posts from February, 2010

Popular Thai Herbs

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The overall character of Thai food, just the same as any regional food, is governed by the most common herbs and spices used in its preparation. What makes Thai food so tasty is the fact the there are such a wide range of inexpensive, and easily obtained herbs and spices to be found in Thailand. Below we will take a look at the three most commonly used of them, which definitely help to form that great Thai taste.

Lemongrass – A very hard grass stalk, with a strong taste of lemon. Thai people add Lemongrass to a dish either smashed down to a paste form in a mortar and pestle, finely chopped, or on 3-6 centimeter lengths. Note that the third form is not eaten, it is simply there to add flavor, leave it in the dish when eating.

Basil – An immensely popular herb across the whole of Thailand. Thai basil is a little different than the basil we find in the western world. The leaves are much larger, and the plants are busier. Also, the taste is not quite so strong. Thai folks will use handfuls …

Coping with Chillies

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Let’s face it, in the Western World, our idea of spicy is a pizza with a few jalapenos on top. Many people visiting Thailand, or trying authentic Thai food for the first time, often encounter the burning mouth, running nose and numb lips, that only a really spicy dish can cause. So how do we go about enjoying Thai food without this risk?

The simplest way, yet not the best way, is simply to ask for dishes to be prepared without too much chilli. Asking for a dish to be made “Mai Phet” or not hot, is the way to achieve this. However, if you do this, you are missing the true Thai taste, and eating a dish which is a shadow of its proper flavour.

Now I will teach you a little secret I have discovered over the past 5 years living in Thailand. The Thai people cheat when it comes to spicy food. They know for a fact that certain things like sugar will kill the burning chilli sensation dead, whilst leaving the taste intact. Watch a Thai person putting condiments into noodle soup, in goes a spoonfu…

The Secret of that Thai Taste

Most people who have been to Thailand will agree that once you have tasted locally prepared food, then Thai restaurants in the rest of the world pale into insignificance, as the true taste is seldom recreated outside Thailand, but why is this?

The reason is glaringly simple if you watch Thai food being prepared anywhere in the country, from a simple street stall to an up market restaurant – fresh ingredients and good preparation.

Typically, a person preparing a Thai dish will not use any form of pre-prepared seasoning. Instead they will use a mortar and pestle to grind herbs and spices together, to create the flavouring for the dish. The exception to this is curry paste, which will usually be purchased from a local market, although this has previously been prepared in the same way.

In the same way that Thai people pay great attention to the actual preparation of the raw ingredients, they also demand that all food cooked be fresh. Thai people do not stock their fridges, they do not fill u…