There are several chilies used in Thai cooking. They come in a number of sizes and colors. If the type of chili specific in a particular recipe is unavailable, substitute with care...The smaller the chili, the hotter it is, and green chilies are hotter than the red ones of the same size. The quantity of chili used depends on the palate-always start with a little, and add more.
Thai Chili Peppers (PRIX KHEE NOO) : These are tiny red or green chilies used to add heat to the dish.
Dried chilies are also used in cooking and are called PRIK KHEE NOO HEANG.
Ground chili pepper is called PRIK KHEE NOO PON.
Tinned chilies may not be as hot as the fresh ones, so check after adding.
Jalapeno Pepper ( PRIK CHEE FA) : These are large red or green chilies used in milder dishes. Remove the seed to reduce the heat further.
The large pale green chilies are not hot and can be used like capsicums
Saturday, May 10, 2008
Wednesday, May 7, 2008
Up coming Thai cooking class.................... Feast of Spring / May 14th 2008
The Menu...
YUM GOONG HEANG ( Sun Dried Shrimps)
These sun dried shrimps act as a very good substitute for meat when a lighter dish is desired. And it is one of tasty salad that you can enjoy with any meal.
MOO SATAY ( Thai Barbeque Pork)
Satay's are oneof Thailand's most popular appetizers. Serve with peanut sauce and cucumber sweet and sour dip. It's also one of kid's favorite.
KAO-OB SAPPAROD (Baked Rice with Pineapple)
The pineapple in this recipe serves dual purposese: First to enhance the flavor, and second to provide an attactive presentation.
CHA DUM YEN (Thai Tea Late')
A unique flavor of Thai Black Tea, sweet and bitter taste, with or with out milk. Its end the meal wonderfully.
7,000 yen/person..all material are included
(Gilf away, some ingredients to bring home to cook for your love one)
Class begin..10.00am demo..
Lunch..12.00pm.
End..13.00pm.
YUM GOONG HEANG ( Sun Dried Shrimps)
These sun dried shrimps act as a very good substitute for meat when a lighter dish is desired. And it is one of tasty salad that you can enjoy with any meal.
MOO SATAY ( Thai Barbeque Pork)
Satay's are oneof Thailand's most popular appetizers. Serve with peanut sauce and cucumber sweet and sour dip. It's also one of kid's favorite.
KAO-OB SAPPAROD (Baked Rice with Pineapple)
The pineapple in this recipe serves dual purposese: First to enhance the flavor, and second to provide an attactive presentation.
CHA DUM YEN (Thai Tea Late')
A unique flavor of Thai Black Tea, sweet and bitter taste, with or with out milk. Its end the meal wonderfully.
7,000 yen/person..all material are included
(Gilf away, some ingredients to bring home to cook for your love one)
Class begin..10.00am demo..
Lunch..12.00pm.
End..13.00pm.
Tuesday, May 6, 2008
Get to know about Basil
Basil
My favorite herb that I love to used in my cooking, not only Thai but international food as well. There are 3 kinds of Basil.
* Bai ga-prow : This is the hot form of basil. If it is unavailable then the sweet basil can be substitued but the taste will not leave the burning sensation on the palate. It is sometimes called white basil or light green basil.
*Bai horapa: The valiety which is most commonly used in Thai curries, this type of basil is similar to sweet basil, but it has a slight aniseed flavor and reddish purple color. Ordinary sweet basil makes a good substitute.
*Bai manglak: A plant which has smeller leaves but similar taste to sweet basil, which can be used substitute, it can be sprinkled in soups and salads. It is sometimes called Greek basil or bush basil.
My favorite herb that I love to used in my cooking, not only Thai but international food as well. There are 3 kinds of Basil.
* Bai ga-prow : This is the hot form of basil. If it is unavailable then the sweet basil can be substitued but the taste will not leave the burning sensation on the palate. It is sometimes called white basil or light green basil.
*Bai horapa: The valiety which is most commonly used in Thai curries, this type of basil is similar to sweet basil, but it has a slight aniseed flavor and reddish purple color. Ordinary sweet basil makes a good substitute.
*Bai manglak: A plant which has smeller leaves but similar taste to sweet basil, which can be used substitute, it can be sprinkled in soups and salads. It is sometimes called Greek basil or bush basil.
Cooking Tip
Tip for the perfect boiled egg..easy to peel...before set the fire , in the pot just put some salt into the water and then gentle drop the egg in..put on stove, cook in the medium heat for about 15minutes for hard boiled, 8 minutes for solf boiled..(time it when the water starting to boil).. it will be so easy to peel the shell...result...you will get the perfect, smooth boiled egg..
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