Questions tagged [thai-cuisine]

Questions with this tag should be about traditional ingredients, preparations or dishes from Thailand - such as swimming rama, phad thai or coconut curry. Questions about ingredients common to Thai-style cooking, but which aren't about a specific Thai dish, should not use this tag.

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What goes into tom yum soup? [closed]

I've bought some tom yum paste. The label says 2 tbsp per cup of water, add meats and vegetables as preferred. What would be good, reasonably authentic solids?
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4 votes
1 answer
259 views

What is considered "mild" vs. "hot" in different countries? (measured empirically)

In different countries, what is generally considered "hot" for local residents dining on local cuisine? I'm an American and have experienced this at a number of Thai, Korean, and Indian ...
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5 votes
1 answer
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Difference between Thai ingredients ginza and galangal?

I have a cookbook from a Thailand cooking school for tourists that lists 1 Tbsp galangal chopped finely and then 6-8 cm ginza, skin removed (substitute: old dull ginger) I assumed from this recipe ...
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3 votes
2 answers
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Is Pad See Lew the same as Pad See Ew?

I have been looking across the Internet to see if these two Thai dishes (Pad See Lew and Pad See Ew) are the same. I believe that they are and that they are just spelled different in different regions ...
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14 votes
3 answers
4k views

When should I add curry paste?

This week I was preparing Thai curry and something odd struck me when comparing the two packages of curry paste in my pantry. They're both from the same brand; the yellow curry says Cut 300-350g of ...
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-1 votes
1 answer
505 views

Low-sodium Thai Dishes [closed]

I need to cook dinner for a group that includes someone on a strict low-sodium kidney recovery diet. I'd really like to prepare Thai food, since she hasn't been able to go to a Thai restaurant since ...
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4 votes
2 answers
362 views

My black glutinous rice is not chewy at all?

I need some advice, I bought some Black Thai glutinous rice, but it just isn't getting the right texture. I have: soaked it overnight soaked it over 2 nights boiled it slow cooked it steamed it I ...
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-2 votes
2 answers
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What is the je ne sais quoi flavour my green curry is always missing?

I've been making green curry for years, and it always sucks (It's actually quite sad). I've followed David Thompson, and I've found recipes from other top chefs, and they're all pretty much the same, ...
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Should I be able use a metal wok spatula on a seasoned wok?

After a couple months of cooking with a wok my uncle gave me because he didn't use it, I was very pleased to see it seemed to be developing a nice patina. I cook with it, soak for a few minutes if ...
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1 vote
1 answer
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What were the main ingredients of the Thai cuisine before global trade? [closed]

The traditional Thai cuisine was very different than the current one in a holistic perspective. At some point in history the Thai nation started trading globally, directly or indirectly with Indians, ...
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5 votes
1 answer
270 views

What is this Thai tea, spiral plant-part?

I bought these, for me, nicely spiral looking dried fruits(?) in a tea-specialized shop in Bangkok in the area of the bridge leading from Phra Khanong towards On Nut (pictured below a cooked product). ...
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1 answer
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How to prevent my wide rice noodles from breaking after cooked?

I’ve been making Pad See Ew a number of times. I cook my wide rice noodles according to the package instructions (place in boiling water for 6-8 minutes) followed by draining in a strainer and rinsing ...
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4 votes
2 answers
270 views

What are Cassava sticks (Tapioca sticks) used for in Thai cuisine, if at all?

In the markets of Bangkok I often came across these sticks (or similar sticks); I found these sold along with Thai traditional herbal tea products. I was later learned that these are Cassava sticks (...
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5 votes
2 answers
391 views

Making Thai Khanom Tang Teak (ขนม ถัง แตก)

I desire to make Thai Khanom Tang Teak (in standard Thai: ขนม ถัง แตก); It is a pancake-like dish made from a batter with the following recipe: About one cup of White Rice flour About 2 cups of Sugar ...
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7 votes
3 answers
2k views

Thai Curry seems more watery over the last year?

I've made Thai Penang Curry probably ONE THOUSAND TIMES. Not quite weekly for 25 years. No joke. Over the last year or so, I've noticed it's surprisingly watery, however I haven't changed my method ...
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3 answers
3k views

How to increase Thai curry flavour without increase spicy

I'm using this Curry paste but my girlfriend doest like too spicy, therefore the flavor is really bland.. how can increase the flavor without make it too spicy?
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12 votes
3 answers
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Non-spicy substitute for chili peppers when making a Thai curry paste from scratch

I'm making a green Thai curry paste from scratch. I'm very happy with the recipe, and I've made it with much success in the past, but today I am cooking for someone who can't take much heat. Or well, ...
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5 votes
1 answer
551 views

Why is the English word "curry" used for all these different dishes?

More like meta-cooking question, but I believe it fits here better than on travel stack. Why is English so poor at differentiating all those different things hidden under one common name: curry? Is ...
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38 votes
3 answers
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Is pad thai actually Thai?

More like meta-cooking question, but I believe it fits here better than on travel stack. All around the world, one of the symbols of Thailand is Pad Thai. And multiple versions of curry. But when I ...
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1 vote
3 answers
124 views

Is it possible to release the earthy citrus of a tomato in a soup without eating it?

I have this idea that maybe along with other ingredients for a savory Thai-inspired soup that I can boil whole tomatoes with it to balance the savory flavor with the earthy citrus that the tomatoes ...
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1 answer
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How to prevent large rice noodle from curling?

Today I cooked big rice noodles with chicken in oyster sauce, Thai style. It was very delicious. I had not fresh, but dried noodles (photo not mine). In order to make it right, I needed to first ...
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7 votes
2 answers
3k views

Are egg rolls supposed to be eaten with chopsticks or hands?

Are egg rolls, common in Asian restaurants, such as Chinese, Thai, or Vietnamese (at least in America), supposed to be eaten with chopsticks or hands?
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0 votes
2 answers
178 views

Three different-colored Thai curry pastes, how are they different?

Three different-colored Thai curry pastes that are readily available (plus Panang curry), green,yellow, and red. How do they differ in taste and heat? I’m pretty sure that it’s not green for “mild,” ...
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2 votes
1 answer
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What can I use in Thai curries instead of cilantro or coriander root? (Allergy)

I'm trying to make panang curry from scratch for my sister, who is allergic to cilantro (AKA coriander outside of the US). This is not the gene that causes it to taste bad - she cannot eat any part of ...
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1 vote
1 answer
947 views

Making sauerkraut with fish sauce instead of salt?

Experimenting on an idea. So I can make the best Reuben. Making sauerkraut for the first time. Using a basic recipe, 1 head of cabbage(3lbs.) To 1 1/2 Tbl. Salt. + Aromatics Rid of surface bacteria,...
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3 votes
2 answers
2k views

Coconut milk tastes bland

I have been attempting to use coconut milk in both a curry and a rice recipe. I am aiming for a rich and smooth texture, but it keeps coming out bland and watery. Are there any particular methods of ...
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2 votes
0 answers
139 views

Separate coconut oil using microwave

I am cooking thai curry and wondering if I can seperate coconut oil using microwave?
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2 votes
1 answer
12k views

How can I substitute Egg Noodles for Rice Noodles in a Pad Thai?

I'm unable to get rice noodles right now but I've never used egg noodles before. What is the difference in how I should cook it?
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3 votes
6 answers
2k views

Are cockroaches a usable source of protein?

Bear with me, this is an entirely serious if not necessarily particularly practical question :) In The Damage Done, perhaps the best known notionally non-fiction Thai prison story (and, apparently, ...
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-1 votes
1 answer
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Healthy Boy Black Soy Sauce vs Healthy Boy Black Sweet Soy Sauce [duplicate]

Could someone please tell me whether these two soy sauces are different? Thank you.
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2 votes
3 answers
407 views

Can one preserve cooked fish with salt?

I am attempting to replicate a Thai delicacy called 'Pla Tuu'. It is a small fish that is salted, cooked in water, and then reheated periodically to preserve it. My question is: Should the initial ...
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0 votes
1 answer
484 views

How do you make sauce for a Thai dish such as Chicken Pad Khing?

I've eaten Chicken Pad Khing (Ginger Chicken Stir Fry) many times in Thai restaurants. Really love the dish. I'm a very amateur cook and recently attempted this at home. It came out ok with the ...
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6 votes
2 answers
411 views

What is glooi in English?

Warning! As is discussed in the comments to the answer, the plant and tuber may be poisonous and must be cooked by experts. I went to a village market in NE Thailand. They had many products from "the ...
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4 votes
2 answers
2k views

Do I need onions when making thai curry paste? or can I just add onions to the dish I'm cooking later with the paste?

I've been experimenting with making green thai curry paste this week and I have a pretty decent tasting curry resulting right now. However, in all the green curry paste recipes I see, they say I have ...
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4 votes
1 answer
2k views

Can I substitute "green beans" for "string beans"?

The famous Thai salad "Som Tam" uses raw, crushed string beans in small amounts, and I have seen recipes that suggest raw normal green beans as a substitution. How will the subsitution affect the dish?...
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7 votes
2 answers
5k views

Does "1 lime leaf" mean a pair of leaves, or half a pair?

I love lime leaves. In fact, I bought a lime tree so that I can have them all the time without making a grocery run. The leaves look like this: I have some very nice recipes that call for them but ...
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7 votes
1 answer
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Can dried shrimp be used as a substitute for shrimp paste in a recipe for thai curry paste?

I'd like to make my own thai red curry and green curry pastes but both of these call for shrimp paste which isn't widely available in my country. I do have a packet of small dried shrimp (with heads/...
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6 votes
3 answers
11k views

How can one use Thai basil stems and flowers?

What parts, besides the leaves of Thai Basil, are usable? I am making Thai Basil Chicken (Gai Pad Krapow) using the leaves but can I use the stems and flowers as well?
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13 votes
6 answers
25k views

Should lemongrass be edible or just a flavoring?

In my limited experience with lemongrass (which I buy fresh-ish in plastic bags from the fridge of my local asian supermarket - not frozen or dried or anything), it's hard and impossible to chew, no ...
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0 votes
5 answers
928 views

How do I make my Thai curry with paste taste better? [closed]

Looking for simple tips to improve my curries made from paste. I know of a few answers I've learned, but looking for others... Thanks! Original curry recipe: Fry tofu in oil in a non-stick pan. ...
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10 votes
1 answer
553 views

What does a Thai Scented Candle impart?

Amazon Link There is a traditional cookie that is pretty much just a thick sugar cookie that is baked and then put in a covered bowl with the candle overnight. I ran into it because I was looking at ...
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5 votes
1 answer
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Why did my thai curry have a bitter aftertaste?

I'm on the low fodmap diet so i tried making my own thai curry paste (without shallots or garlic). Here are the ingredients that i used: 1/4 cup coriander leaves, stems and roots 1/2 tsp black ...
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4 votes
3 answers
899 views

Flat Thai Panaeng Curry

Help! I have tried making Panang Curry several times at home with the canned pre-made paste (forgot the brand name) and it just doesn't taste like the restaurant versions I've had. I fried the curry ...
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10 votes
2 answers
611 views

Thai curry cooking

In Thai cooking, for curries I notice two different methods. One is where the coconut cream is put to boil and then the curry paste is added and rest of the ingredients are added. The other way is oil ...
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5 votes
2 answers
687 views

What are the transparent strands in this salad?

What are the transparent, irregularly winding strands at the bottom of the following picture? They can obviously be had cold together with salad. They are very crispy. They are much firmer and ...
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10 votes
2 answers
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Can I store fish sauce at room temperature, and how do I know when it's gone bad?

For a long time, I believed this advice: Don't refrigerate your fish sauce. Whatever can happen to this brew has already happened; it's not going to go bad. You can pass your half-empty bottle ...
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4 votes
2 answers
11k views

Why does my coconut sauce lack a strong coconut taste?

Why doesn't my coconut sauce have a strong coconut flavor similar to what is served in Thai restaurants? Do they use real coconut or coconut essence or coconut oil? I use a can of coconut.
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5 votes
2 answers
27k views

Difference between types of Thai black soy sauces (Healthy Boy brand)

I've noticed that a lot of Thai dishes call for thick black soy sauce, but they rarely specify the type. Occasionally, a recipe will specify a certain brand, and sometimes they'll note if you should ...
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11 votes
1 answer
9k views

How to cook extremely soft chicken?

I had this chicken that was extremely soft at a thai restaurant in Portland, Or. The cashew nut chicken dish had small strips of extremely soft chicken. As you can see, the chicken is not cripsy or ...
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5 votes
6 answers
21k views

Where does the Asian dish "sang choi bow" come from?

I'm currently travelling in Laos where my favourite local dish is called "larb" or "laap" (ລາບ in Lao, ลาบ in Thai). When I described it to my Australian friend he said it sounded like a dish that ...
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