Cooking Thai food - a real art

The art of cooking authentic Thai food include many aspect such as ingredients, preparation, equipments, etc. Cooking Thai food is simple if you have proper knowledge and companion. There are five elements in Thai dishes. These are sweet, sour, spicy, salty and bitter. Thai food recipes are there to prepare Thai food but you should follow a regular Thai food guideline if you are concerned about taste. Taste varies depending on many aspects. Sometimes freshness of the ingredients matters a lot while sometimes it also depends on the cook. If you are preparing a Thai recipe try to concentrate on ingredient but you can also add some flavors according to your own choice. Some of the brands of curry pastes are saltier than the other and so are some fish sauces. In Thai cooking you can do some alteration such as if the taste to too sweet you can add some fish sauce, again if the dish has become too sour you can add some plain water or sugar in it.

Coconut milk is an important ingredient in cooking Thai food. There are two types Hua Ka Ti i.e. creamy coconut milk and Hang Ka Ti i.e. watery coconut milk. Fresh coconut milk can be prepared by soaking grated coconut in warm water. It is then squeezed and the process continues till it becomes dried. The coconut used three times before it is discarded. Freshly prepared coconut milk has better aroma than the tinned one. If using canned coconut milk try to use it in cold temperature. This will help to separate the creamy part and the watery coconut part. The creamy will float in the watery part. In summer you have to refrigerate the can for a long time.

Authentic Thai food is really tasty if you are taking the pain of preparing it in an authentic style.