SGH_WIKI

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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 Characteristic of Thai Cuisine 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.

Common Characteristic of Regional Thai Cuisine Dishes

• Prik Nam Som: This is basically sliced chilli (prik) in vinegar (Nam Som). Gives a sour taste.
• Nam Plaa: Fish sauce which basically gives a salty flavour.
• Prik Pon: Dried red chili which is either flaked or ground to a powder. This gives the heat.
• Nam Taan: Which is normal white sugar. The sweetness can be blended to balance the strong flavour in Thai food.