Bamboo Shoots: Bamboo shoots are a lot of Thai recipes asked. Prepare the skin with bamboo, it is necessary to cook and white inner stalks boiled in water for 30 minutes. If you use bamboo shoots, only 10 minutes of cooking, canning, or if you're a curry or soup, the temperature may not be necessary.
Basil (fresh): There are three types of basil used in Thai cooking, the sweet, holy, and lemon. Basil is much easier to find, because it is widely used in western cooking. Holy basil, spicy taste and a lemony flavor and can be recognized. Lemon basil is a lemon flavor and it can be seen in its different smell of lemon. If you can not find, basil lemon peel can be compensated by the addition of basil, lemon or chopped chili peppers.
Bergamot: Also known as kaffir lime leaves are slightly chalky taste, suitable for all Thai food is. Because it can be difficult to find because of the lemon peel can be used instead, despite the surrogate mother.
Chili paste: This can be bought in bottles or tubes in almost every supermarket. Used to flavor and taste of the court, a particularly popular version by Thai cooks is burnt mild chili paste.
Coconut milk: Coconut milk can be bought almost everywhere. If the recipe you are using calls for coconut cream scoop the harder white substance that has formed at the top of the can. If you need coconut milk, stir the can thoroughly before using.
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