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45 votes
Accepted

Is pad thai actually Thai?

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 ...
Joe's user avatar
  • 81.1k
18 votes
Accepted

When should I add curry paste?

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 ...
Joe's user avatar
  • 81.1k
14 votes
Accepted

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

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; ...
logophobe's user avatar
  • 14.9k
13 votes
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Non-spicy substitute for chili peppers when making a Thai curry paste from scratch

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 ...
Tetsujin's user avatar
  • 29.8k
10 votes

When should I add curry paste?

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 ...
Willeke's user avatar
  • 2,131
9 votes

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

"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 ...
FuzzyChef's user avatar
  • 65.4k
8 votes

Difference between Thai ingredients ginza and galangal?

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 ...
FuzzyChef's user avatar
  • 65.4k
6 votes

Are cockroaches a usable source of protein?

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 ...
dlb's user avatar
  • 8,642
6 votes
Accepted

Are cockroaches a usable source of protein?

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 ...
Paulb's user avatar
  • 2,812
6 votes

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

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 ...
Stephie's user avatar
  • 60.2k
6 votes

Is pad thai actually Thai?

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 ...
vasin1987's user avatar
  • 207
6 votes

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

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 ...
FuzzyChef's user avatar
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5 votes
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Coconut milk tastes bland

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, ...
Cascabel's user avatar
  • 58.3k
5 votes

How to increase Thai curry flavour without increase spicy

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 ...
Cindy's user avatar
  • 18.3k
5 votes

What is the je ne sais quoi flavour my green curry is always missing?

It's not possible for us to know what flavor you are missing in the green curry paste; your comments in the question about basil and peppers suggest that you may have flavor sensitivities that others ...
FuzzyChef's user avatar
  • 65.4k
4 votes

Can I store fish sauce at room temperature, and how do I know when it's gone bad?

In Thailand, they never refrigerate fish sauce--but they go through it so fast, it doesn't have time to go "off". Fish sauce will go off no matter what you do. It gets darker and funkier. If I have a ...
Joe Graff's user avatar
4 votes

How to increase Thai curry flavour without increase spicy

Buy a mild version if you can Add salt to enhance the flavors, so long as it doesn't end up tasting salty Add milk or milk powder to the curry, though that'll change the flavor (Milk is known to ...
Nicholas Pipitone's user avatar
4 votes

Thai Curry seems more watery over the last year?

Looks like demand is exceeding supply. An excess of old trees, and diseases are hitting production, and likely quality, as well.
Wayfaring Stranger's user avatar
4 votes

How to prevent my wide rice noodles from breaking after cooked?

Two reasons I can think the noodle would break apart. Your noodles are overcooked. The noodles are sticking. If you are stir-frying a noodle after cooking, likely I think the first would be the ...
talon8's user avatar
  • 11.2k
4 votes
Accepted

What is this Thai tea, spiral plant-part?

These are fruits of the East Indian screw tree (Helicteres isora). The plants are native to Asia and Australia and its fruits are used in folk medicine.
byrdzeye's user avatar
  • 453
4 votes
Accepted

What is this Laotian mystery leaf?

I think that is Neptunia oleracea (Water Mimosa). The leaves are normally fanned out but collapse in when touched. It is a vegetable "commonly eaten raw or stir-fried in Thailand" https://...
Andrew's user avatar
  • 203
3 votes

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

I'm not Thai but I made most of the pastes myself a couple times by now, trying to answer to the best of my ability. Green is made with fresh green chilies, all others with dried red chilies (and ...
rackandboneman's user avatar
3 votes

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

Usually, you would just soak the rice noodles in hot or boiled water for a minute/couple of minutes according to the packaging and then mix them in the with other cooked ingredients. With egg noodles,...
CMB92's user avatar
  • 1,038
3 votes

Coconut milk tastes bland

Coconut milk is wrung from grated and soaked coconut meat; it's not the liquid inside the coconut (nowadays marketed as "coconut water"). Coconut milks differ in the amount of water added. More water ...
grand_chat's user avatar
3 votes

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

In Vietnam, we eat fried egg rolls with chopsticks. If the rolls are too big, the restaurant owner must have cut them in halves before serving. But restaurants are less likely to make big rolls. ...
Dokkan7's user avatar
  • 156
3 votes

Can one preserve cooked fish with salt?

Disclaimer - I'm not familiar with the recipe, and I also couldn't find much on it when I looked, so I just had some thoughts to possibly offer in the absence of anything more offical. If the salting ...
Megha's user avatar
  • 11.8k
3 votes

Are cockroaches a usable source of protein?

can cockroaches (or insects in general) convert a simple starch into protein No, an insect cannot convert a simple starch into protein without other food. Starch (C6H10O5)n does not contain the ...
mattm's user avatar
  • 2,474
3 votes

How to thicken Thai curry

Best way to thicken is is to grate a potato or two in there. Potato is delicious in curries and adds creaminess naturally. I also like to turn some dry coconut flakes to powder using a coffee ...
Mehran-M's user avatar
3 votes

Non-spicy substitute for chili peppers when making a Thai curry paste from scratch

I do this a lot (mostly red curries though) using oven-dried bell peppers, or the variety that is sold here as "sweet pointy peppers". To dry the peppers, I halve and deseed them and put them in a ...
marcvangend's user avatar

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