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44

It's Thai, but it's a relatively new dish as it doesn't date back when the country was called Siam, and it uses Chinese style noodles and preparation (with Thai flavors). There was a coup against the monarchy in 1932; in 1938 Plaek Phibunsongkhram (aka Phibun) came to power as prime minister. Phibun ordered the creation of a new national dish, "Gway Teow ...


26

Well, that depends on the individual Thai dish or Indian dish and how it was cooked, of course. But I understand what you're talking about. However, the difference in heat sensations is not due to the kind of pepper employed. It's all about fat, really. Frequently Thai dishes are made with fresh peppers, and have a lot of acid and salt in them (from ...


19

Even though it isn't really milk (in the dairy sense), coconut milk still naturally separates into a thick cream and thinner liquid like regular milk. As such, when working with coconut milk you should still follow the same procedures you would to make a milk-based cream sauce. The number one rule when making any creamy sauce is: DON'T LET IT BOIL! Boiling ...


17

That chicken has been "velveted". The technique is to briefly marinate the chicken chunks in a mixture of egg whites and cornstarch. The result is delicious, very soft chicken. It's a simple technique, great for stir-fried dishes and soups. There are several variations, so here are a bunch of them. The simplest is to mix 1 Tablespoon of cornstarch into 1 ...


15

The separation you are getting is caused by inadequate mixing of coconut solids and curry paste. This will happen if you add coconut cream at the wrong time (or the wrong way) and you then cook it incorrectly. David Thompson is a world renowned chef and an expert on Thai cuisine. Here's my adaption of Thompson's technique: Place 5 or so tablespoons of ...


13

It sounds like you're assuming that recipes are scientific creations carefully engineered to achieve a precise result. But most "recipes" are an attempt to relay a rather imprecise series of steps based on available ingredients, familiarity, superstition, and habit in a way that is approximately reproducible by someone else. Even within the bounds of ...


13

The second method is FAR more preferable. When you add the curry paste to hot oil on the pan, it releases a lot more of the flavour & aromas, and also cooks out the raw-ness of many of the harsher ingredients such as onions, garlic and galangal (or ginger if you used that instead). When you add these ingredients to boiling coconut cream, you are not ...


13

It's a matter of personal preference when referring to restaurants in the United States. Some egg rolls are too large to be easily handled with chopsticks, and they can be eaten using your hands; smaller ones and similar preparations such as spring rolls can too, but you may find it preferable to use chopsticks. When choosing your own egg roll from a common ...


13

Let me take a wild swing - I think trying to generate the volume required by using jalapeños would be too hot for your friend & you're right that a regular capsicum/bell pepper wouldn't have enough flavour to water ratio. Also 'bell peppers' don't taste like chillies. How about Hungarian or Banana peppers? Now, this is quite a variable & may ...


10

Most likely, they are using a softer tofu than you. For whatever reason, the US is infatuated with unusually firm tofu, and supermarkets emphasize the "extra firm" varieties. In Asia, especially Japan and Korea, but even in China, most applications call for a softer, more custard-like tofu. If it's soft inside, when you deep fry the tofu, it should stay ...


10

That advice isn't "wrong" and millions of people keep keep fish sauce in a cabinet for decades. Regarding safety, it's generally OK to store fish sauce at room temperature for years, but that isn't recommended by government worrywarts for best quality. Still Tasty. Pathogens run in fear faced with this stuff, but it can (rarely) develop "offness". It is ...


8

There are two traditional way to eat curry. Indians typically eat their curry with a type of bread. Usually Naan or Roti and use piece of the bread as a scoop/spoon of sort. Thai curry will tend to be eaten, as you suggested, over top of rice. Typically it is separated when it is served so the rice does not get soggy while it is waiting to be served. The ...


8

Scottish, Use equal amounts of ginger to substitute for galangal. And yes, it is the best substitute available from your average non-Asian grocery store. If you can get your hands on dried, powdered galangal, however, you can do better. Add about half the amount of ginger, and around midway through cooking add a teaspoon of powdered galangal for every ...


8

Aha! Found the answer myself! This recipe includes the step "Garnish with toasted sesame seeds or fried salty mung beans." -- I googled "fried salty mung beans" and found the picture below, which is exactly what I was looking for:


8

There is more to it actually than just boiling the coconut milk; there is the traditional Thai technique referred to as "cracking the cream". By taking the thicker part of the coconut milk that rises to the top of the can (known in Thailand and some other places in the world as "the cream") and heating it, you can cause the fat in the cream to separate out. ...


8

If you actually chop it finely, you should be okay. Specifically, you should cut it into thin disks against the grain first, so that you're cutting the fibers into short enough lengths not to bother you. Depending on how tough your lemongrass is, you may have to remove some outer layers to do this. At that point, it may already be possible to chew, but ...


7

I'm disappointed to see the answers to your query. They're way off the mark. OK - firstly, you want to get the oil to separate when cooking the coconut cream in Thai cooking. Without that, you end up with a smooth, creamy sauce which just isn't the authentic way to do it at all. That's the standard beginner's mistake. You can use the heavy cream (the harder ...


7

I'm Miranti, the owner of the recipe for Pad See Ew in question (http://highheelgourmet.com/2013/04/18/pad-see-ew/) ...Hello everyone. The sweet dark soy sauce isn't the "particular" preference for the dish. I used it because I don't want to use sugar. You can use dark soy sauce and add sugar too, as Puri mention in his comment. This dish shouldn't start ...


7

I think what you are looking for is kelp noodles. They are considered a type of glass noodle. They can be eaten raw or cooked in other dishes. In their raw state they are crunchy. Please see this link for a picture and some info. Hope this helps! :)


7

You're not missing anything, lemongrass is very fibrous and often it is a good idea to remove it like a bay leaf. If it's quite fresh it can be left in if you peel away the outside layers, you use only the most tender portion (about a half-inch from the root to about 2 inches from the root), and you mince very finely. If you do all that, you can stir-fry or ...


7

Your dried shrimp are fresh, then dried. The taste belachan imparts has more to do with the fact that it is fermented, than is shrimp. Fish sauce is fermented, so you really would be better off adding both :) Rehydrating the shrimp in some fish sauce with water, then adding it to your mix for blending would work best. You may not be able to blend your paste ...


6

Kaffir Lime Leaves are using in Thai and Indian cooking in two ways: They may be added whole to a recipe (such as a soup) and behave like bay leaves; diners take them out and don't eat them. They can be ground fine as part of a spice paste and make the flavoring base for the recipe. There are a few recipes which use slivered kaffir lime leaves, but they ...


6

Recipe complexity is certainly a factor (as the other answers mention), but there's possibly a bigger reason: masalas often contain a very large number of spices that most western home cooks don't frequently use. While some people (generally more adventurous cooks) are willing to purchase a dozen or two spices and make good use of them, that's a bit much to ...


6

I am a south Indian who use tamarind in my daily cooking. As previously answered a block of tamarind can be stored wrapped at room temperature. but anything processed like a paste or juice should be refrigerated after opening.


6

Perhaps you are referring to guay teow haeng sukhothai (ก๋วยเตี๋ยวแห้งสุโขทัย). It has peanuts on it and it's not pad thai (ผัดไท่ย). Unfortunately, a search using English does not yield a recipe. Lucky for you I can read Thai. Here is a translation of the ingredients list posted in Thai at Chompoo Kitchen. snake beans, sliced diagonally cabbage, trimmed ...


6

Canned coconut milk is the base of the majority of savory coconut sauces, Thai or otherwise. It tastes of coconut, but it isn't strongly flavored. If your coconut milk separates (some do, some don't; added emulsifiers inhibit this separation) the thicker layer that rises to the top is coconut cream. Basically coconut cream is coconut milk with less water and ...


6

In Thai cooking, lemongrass is used in spicy soups like tom yam and tom kha (coconut soup with galangal). Here it’s not finely cut, and is just pushed aside when eaten, along with other spices like the galangal. Thais also make a lemongrass salad called yam takhrai, where finely sliced lemongrass is eaten raw. Below is a link where you can see this being ...


6

In most countries string beans and green beans are exactly the same thing (see wikipedia's entry for green bean). They are both words used to refer to various unripe cultivars of the common bean Phaseolus vulgaris. The phrase string bean is older and dates back to when beans had a fibrous string down the pod that you could peal off. The first stringless bean ...


6

http://www.cnn.com/2014/08/31/travel/china-cockroach-farming-food/ They should not be much different than crickets which are commonly consumed. An insect which does not inherently produce a toxin should often be fairly safe depending on what they had been eating. A sewer roach for instance would not be a good idea while a wood roach would likely be safe ...


6

Cockroaches are generally edible. Indeed, the ediblebugshop.com sells roasted cockroaches. [I have no affiliation with the website] They state: These plain roasted cockroaches make a great snack to munch on or can be added to your favourite dish. See our recipes page for more ways to use your roasted cockroaches. Completely safe to eat and actually taste ...


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