mywiki:cooking:private_chef
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Private Chef
- dried red spure chili, bird's eye chilli, yellow spur chilli, bell chilli
- shrimp paste, turmeric, key ginger, coriander roots
- kaffir lime rind, Nutmeg and Mace, cinnamon, cloves
- Galangal, Lemonngrass, shallots, galic
- white and black peppercorns, cumin seeds, coriander seeds,
- star anise, bay leaves, cardamom
Prepare Paste for Cooking Thai Curry Dishes (Expected Duration 15 mins )
- - Choose the correct type of mortar and pestle.
- - Understand techniques of grinding, crushing and bashing.
- - Fill the mortar only to 1/3 of its capacity.
- - For whole spices, crush them first and grind lightly with the sides of the pestle and then pound gently with the broad end of the pestle.
- - Grind all the dry ingredients first.
- - Pound till desire consistency.
Common character of Thai dishes
- Known for its balance of hot (spicy), sour, sweet, and salty taste .
- Naam Plaa (Thai น้ำปลา), a very aromatic and strong-tasting fish sauce, an important ingredient in Thai cooking.
- A full meal consists of many complementary dishes.
mywiki/cooking/private_chef.1765244154.txt.gz · Last modified: by gshao