Saturday, April 29, 2006
Learn the fine art of Thai cooking, one of the world’s most popular cuisines, at the Royal Cliff School of Thai Culinary Arts. Opened in September 2000, the school offers an ideal learning environment with a large open kitchen area for practical instruction, a small lobby and reception area, a locker room and a typically Thai dining room with wooden furnishings and a floor seating. Regularly scheduled classes are three hours long and in addition to cooking lessons, participants receive a number of complimentary gift items. There are also special classes conducted for children. More...
Tags: Thai, culinary, arts, cooking, royal cliff
Sunday, April 23, 2006
Lemongrass, or citronella root or TA KRAI in Thai, is the reason Thai dishes often have a compelling flavor that's not exactly lemon, but a subtle lemon perfume. It is sold by the stalk which resembles a green onion. Serving tips: Use the portion of the white base up to where the leaves begin to branch. If slightly dry, soak in warm water to rehydrate. Shred or finely slice and add to soups, curry dishes, and sauces for seafood. Get a nice large quantity for generous use, 2 lbs is about 12 stalks. Will keep for weeks in the fridge, or cut into 4 inch pieces and freeze in a ziplock. Fresh lemongrass is essential for Thai cooking. Combination of fresh lemongrass and kaffir lime is the essence of thai spicy soup (TOM YUM).
Tags: Thai, herbs, lemongrass, tom yum, lemon
Kaffir lime leaf adds an unmistakable, refereshing taste that is essential in many Thai soups & curries. The combination of lemongrass and lime leaf is a fantastic blast of flavor. The leaves have a strong fragrance and flavor that can not really be substituted. To experience the wonderful aroma, sliver the leaves with a knife or scissors and you'll begin to understand just how wonderful this plant is. Kaffir lime leaves grow in doubles. Sizes vary, but the average individual leaf is approx 2" long. Harvesting is done by hand and it's difficult because the branches have long thorns, so they tend to be expensive and not easily found in supermarkets. They freeze very well-just place in a ziplock bag & they'll retain their flavor for months. No need to defrost, just use as normal. Celebrity chef Martin Yan and cooking magazine Bon Appetit recommend using kaffir lime leaves when ever Thai recipe call for it for authentic taste. Martha Stewart's Body & Soul Magazine recommends as a spa treatment.
Tags: Thai, herbs, lime, kaffir, leaf
Wednesday, April 19, 2006
Coconut milk -- an indispensable ingredient in Thai cooking. It is not the liquid inside a coconut. It is made by soaking the grated flesh of a coconut in hot water or scalded milk, then straining the combination. Coconut milk is classified as thick, thin, or coconut cream. Thick coconut milk is the result of the first soaking and squeezing. If this milk is refrigerated it separates, and the top layer is the cream. Thin coconut milk is what is produced when one steeps the coconut meat a second time and then strains. Canned coconut milk, which is mostly quite good, separates naturally. The top layer can be spooned off for recipes calling for cream, the bottom poured into thin, or just shake it up to get the most commonly called-for thick coconut milk.
Tags: Thai, coconut, milk, Cooking, ingredient
Palm sugar : sugar obtained from date palms. Contains mainly saccharose.In Thai recipes as well as recipes throughout Southeast Asia, palm sugar is used as a natural sweetener. The best palm sugar are produced in western Thailand, where the natural sap is collected from cut sugar palms and boiled until a nice sticky sugar remains. The natural sugar is poured directly into little cakes and packaged for easy use. It can be also eaten as candy. Consistency is firm but slightly soft, making it more simple to use than the inferior rock hard palm sugar some are selling. Usually the palm sugar come in small cake form, simply shave off what you need with a knife, and it dissolves nicely in the cooking process. Use with curries, gourmet dishes, sauces, and various desserts.
Tags: Thai, ingredients, palm, sugar, desserts
Monday, April 17, 2006
Known for its extraordinary fragrance and its slight blends of spices and herbs, Lemon grass is one of the unique flavours that characterise the taste of Thailand. With the combination of Lemon grass and chicken together, the special dish is perfumed with citrus scents and a touch of sweetness.
ORDER Thai lemongrass HERE
1. Slice chicken and marinate with the seasonings for 30 minutes
2. Pepper cut into square shape
3. Heat oil in wok, add garlic granules, green red chilli peppers
4. Add chicken and sauce
See comment section for key ingredients
Tags: Thai, Spice, Lemongrass, herbs, chicken