45

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 ...


18

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 ...


18

You typically want to bloom the spices by cooking it over high heat for some period of time. But if you cook it for too long, you risk burning the spices. If you're trying to brown meat, the moisture in the spices both make it more difficult (because of the spices burning first), and throw off the color to let you easily tell when it's cooked properly. When ...


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 ...


14

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

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

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

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 "...


10

When you look at the ingredients list, the red curry mentions water and vinegar, both of which are not frying off well. So I think that this is the reason the red one is added later. The use of the yellow one is more in line with general curry and spices use, fry them (or roast them in a dry pan) at the start of the preparation.


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 ...


8

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 ...


8

"Curry" is based on the Tamil word "Kari", which refers to any of various highly-spiced side dishes intended to be eaten over rice. Englishmen from the British East India Company encountered the Tamil word in their first explorations of the subcontinent, applied it more broadly to pretty much all Indian dishes, and used it in preference to words in other ...


8

Welcome to the extremely confusing world of rhizomes! Thai cuisine uses different rhizomes for curry pastes extensively, and naming of these is not at all consistent. For example, any of the following three roots might get referred to as "galangal": Greater Galangal, also known as "Thai Ginger" or Kha Lesser Galangal, also called Kha ...


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

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

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

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

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 ...


6

Yes, it’s doable, but you will have to plan for an extra step and possibly few hours of preparation before you can start with your actual recipe: The haute cuisine approach: Make a clear tomato soup (sometimes also described as “essence” or “consommé”) and use this as an ingredient in your soup. There are cooked and raw methods and both rely on ...


6

It is Thai. Pad thai has its origin from chinese noodle. It can be found every where even outside tourist area. Actually you can find it anywhere in the country. It is definitely not a new dish recently discovered. According to wikipedia it has been introduced since Ayutthaya period (about 300 years ago). It is different from original chinese noodle style ...


6

Nobody has published reports on this kind of empirical evaluation, and there's a few reasons why not (in the below, "heat" refers to spiciness from capsaicin): Heat tolerance and preference varies not just from region to region of a country, but also from one individual to another, just like it does whereever you live. So finding "how hot is ...


5

First off, that probably isn't the best brand of coconut milk. I've never been that impressed, and Cook's Illustrated's review agrees, saying it was "too 'liquid-y' and 'thin'". They like Aroy-D, Roland, Goya and Chaokoh better as of May 2017. But on top of that, you probably got a lot of water from the eggplant. It's mostly water, and it releases plenty of ...


5

I did a search for Gelbe Curry Paste and found the product in your pic in a result from Amazon. Based on what I read in a review, you add coconut milk to this curry paste. Therefore I'm hopefully correct that you are toning down the heat and flavors by adding more coconut milk or other milk. So after you tone it down, you want to add flavor back but not add ...


4

I tend to agree largely with fuzzychef's answer, as a lot of Indian dishes are based on spices in oil (usually a mix of garlic, ginger, onion and the Indian five spices (according to my local contact) of cumin, mustard seed, red ground chilli, turmeric and ground coriander seeds. The oil will absorb the capsaicin and other spicy compounds and spread them ...


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