mywiki:cooking:private_chef
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Table of Contents
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.
Chinese Cuisine
Identify Eight Regional Cuisines
- Guangdong: light, crispy and fresh
- Zhejiang: Soft texture, sweet taste
- Fujian: Fermented ingredients, soft texture, dry and fresh seafood
- Anhui: sweet, keeps the natural flavor, uses a lot of wild ingredients.
- Hunan: spicy, salty, uses a lot of fermented ingredients
- Jiangsu: Natural flavor retained from the original stock with a mixture of salty and sweet taste
- SzeChuan: Numb spicy and oily
- Shandong: Tender, greasy salty and some sweet flavor
Identify Culinary Basics
- No Single “Chinese” Cuisine
- - Geographical reasons
- - Four climate zones
- •North : Hearty dishes
- - Temperature could fall below minus 13°
- - Meals needs to be warming and nourishing
- - Famous for good solid dishes with generous amount of garlic, onions, black bean paste and cabbage
- •South : Creative
- - Regarded by the Chinese as being imaginative and delectable
- - Dogs and cats as an acquired taste
- - Exotic ingredients : snakes, turtle, sea cucumber and shark’s fin
- •East : Mild dishes
- - Cuisine is generally fresh and mild in flavor
- - Seasoning is more subtle in Jiangsu, Anhui, Shanghai and Zhejiang
- - Chili or other hot seasoning are seldom use
- •West : The spicy and Hot
- - Szechuan and Hunan with very fiery taste and flavor
- - Main flavor comes from the chili and Szechuan pepper
- - Vinegar, sesame, oil and bamboo shoot are essential
Describe Eating Etiquette
- The meat and vegetable dishes are all laid out in the center of the table
- •Diners eat directly from the communal plates using their chopsticks and spoons
- •Soup is also consumed from the common bowl (now, separate bowls)
- •Chinese dining tables are more likely to be square in small restaurants and street foods. Round tables are in larger establishments
Basic Dessert
mywiki/cooking/private_chef.1765443172.txt.gz · Last modified: by gshao