Thai Food Preparation

Thai food is really good in taste. These are very healthy as you will always get less sweet, less salt and less spice in Thai food. Paste is a real important word while preparing Thai food. Spice can be grounded to make paste. A pastle and mortar help them in doing in an effective way. A food processor helps to grind the dry spices. After that all vegetables should be chopped well and can be kept aside. Lastly chop the meat if that is at all included in your menu. Minimum utensil and cooking tools are used in Thai kitchen. You will get ‘wok’ everywhere because this is regarded as primary cooking tool. This is a sort of deep frying pan. A wooden spoon and spatula like shovels is usually used to stir fry different ingredients. Purchasing of high quality steel wok is really advisable as because this is a one time investment.

Only soft spatula will work well on non stick cook ware. Chefs mainly use peanut and coconut oil for deep frying in Thailand. Some of the organic oils really have nutritional values. Heat tolerant oil like canola corn, sunflower, almond oil and safflower or any other nut oils are also used in preparing different Thai food.

When you are starting the stir fry, please keep that in mind all your ingredients are closely placed. Because when you start something you won’t get time to look back actually. For all the stir fry the flame should be at medium high or high because with this heat the dish is expected to be good. If the oil in your wok splatters sometimes, think that the heat is too high. Lastly garnishing is another important part. Make sure that the serving plate is clean. Also see that your guests are around as Thai foods are at its best when serving hot from the wok.