Asian Cuisine: Thai

Spices and flavourings are essential characters in Thai cooking, along with other ingredients listed below. You will be amazed at how few basic spices are needed to get you started. Many of these are now available in larger supermarkets and health-food store. It is best to stock these ingredients in your kitchen and surprise your guest with Thai cuisine. You may want to try a recipe of Three Mushrooms in Coconut Milk, at the end of this text.

Chilli

The smaller they are, the hotter it will be. Dried chilli can be used in place of fresh. Simply add more chillies, if you prefer a hotter bite

Coconut and coconut milk

The Thais would produce coconut milk from fresh coconuts. Coconut milk is as rich as single cream and should be used accordingly.

Coriander

Also known as, cilantro is an essential ingredient for Thai cooking. The root and stalk have unique flavours. Do use this part of plant if the recipe requires it.

Galangal

This is a root rather like ginger. It has skin that is more translucent and pinkish tinge. Peel it like ginger, but slice it not silver. If fresh galangal is unavailable, you may use the powder one. One teaspoon of powder galangal l equals to ½ inch of fresh root.

Ginger root

This is widely available. It is usually peeled, and then sliced, silvered or diced. Do not use the powder ginger; the result will be different.

Kaffir lime leaf

These dark green leaves are used in a same way as a bay leaf. They are available dried and fresh. It will freeze very well. Use grated lime rind in place of lime leaf.

Lemon grass

A must have in Thai cuisine. The stalks are quite tough, so need fine chopping or slicing. They are available in bundles or in small packs.

Mushrooms

The most suitable mushrooms for Thai cuisine are oyster mushrooms and dried Chinese mushrooms. Do not use the stalks on these mushrooms, as they are inedible. You may try field, straw and chestnut ( crimini ), they are equally tasty in Thai cuisine.

Noodles

There are various types of noodle, ranging from plain, egg, rice to flavoured one.

Soy sauce

It depends in what the recipes require. However, you can use any type of soy sauce that you have in the house.

Liquid seasoning

It is also known as fish sauce. It has a sharp, salty flavour and a little like soy sauce.

Tamarind

It is in pulp form. In order to extract the water, place it in a bowl and pour over a little hot water. Then strain and press the pulp through a strainer. It has a quite sour taste. Substitute with lemon juice, if unavailable.

THREE MUSHROOMS IN COCONUT MILK

Ingredient A

2 lemon grass stalks, sliced thinly

2 green chillies, deseeded and chopped finely

1 tablespoon light soy sauce

2 garlic cloves

2 tablespoons chopped fresh coriander ( cilantro )

2 tablespoons chopped parsley

6 slices galangal, peeled

Ingredient B

1 eggplant, cubed

2/3 cup oyster mushrooms

2/3 cup chestnut ( crimini ) mushrooms

2/3 cup field mushrooms, quartered if large

11/4 cups coconut milk

1 tablespoon lemon juice

2 tablespoons chopped roasted peanut for garnishing

3 tablespoons cooking oil

Grind the ingredient A together in a food processor. Set aside. Heat the oil in a wok. Add eggplant and stir over high heat for 3 minutes. Followed by the mushrooms, stir. Cook for 3 minutes before add the ground ingredient A. Pour in coconut milk and lemon juice to the pan. Bring it to boil and simmer for 2 minutes. Garnish with the roasted peanut and serve immediately with hot rice.

For 4 persons.