Thai Cuisines | Cultural Flavors | EP 01

Thai Cuisines | Cultural Flavors | EP 01



influenced by the culinary traditions of its neighbors Thai cuisine is a melting pot of ideas adopted from Burma and Laos to the North Cambodia and Vietnam to the east and Malaysia to the south dishes are lightly prepared with strong aromatic ingredients and every meal adheres to the philosophy of balancing the five fundamental flavours of heat sour sweet salty and bitter join us as we explore the classic dishes unique tastes and the diversity exotic cultural flavors of Thailand Thailand lives in the heart of Southeast Asia and for centuries it was an important trade stop off between India and China throughout its rich history Thailand has been shaped by the cultural influences of its neighbors and trading partners though Vietnam Falls is quite some place is quite similar of Thai food and they have a spicy for some president is spicy like Thailand and guinea odors same ingredient Thailand it's somewhat similar and Cambodia food is different than acid bill so Italia is COI is spicy the more in the Asian country Thai food combines centuries-old Eastern traditions with more recent Western influences yet this cuisine is truly recognized around the world as being quintessentially Thai Tai's use an abundance of aromatic herbs and spices to add intense flavors and taste to their meals garlic lemongrass turmeric and kaffir lime leaves are the main ingredients in curry paste but they're also commonly used in stir-fries salads and Tom Yum Goong gulp which is similar and often used instead of ginger is extensively used across Thailand in curry pastes and Tom Yum ties often add young ginger to their soup author brew a refreshing tea as ginger and galangal roots age their flavor intensifies but their flesh becomes more fibrous croce commonly known as finger root or Chinese ginger is often included in curry pastes or finely sliced and added to stir-fries in the West fresh crotch I can be hard to find and it is often only available pickled or frozen Thai basil which is stronger in taste than the Italian variety can be identified by its darker leaves and purple flowers and stems considered to have a subtle licorice or mint flavor this sweet basil is used in many Thai dishes another fragrant herb with many uses is coriander the leaves can be used as an ingredient in garnish while the stalks are often ground into curry pastes and sauces Thai cuisine is well known for being spicy chili is of course widely used throughout the region and was introduced by Portuguese missionaries only in the 17th century generally the smaller chilies are the hottest with the tiny red Birds Eye Chili's also sometimes referred to as Thai dragon chili boom the hottest of them all long red green and yellow chilies are generally sliced and added to stir-fries salads and curry pastes with the green variety tending to be milder than the red to create authentic tasting Thai curries first you need to create a fresh curry paste to use as your flavor base in curry dishes we're going to show you the secret of an authentic red curry paste if we make thali pairs in Thailand is really easy more the country people he submit they want Ali paste every day but in a Bangkok people sometime they buy from the market is already made but it's more the kitchen Eve nearly every kitchen it did do their own caliphate in Thailand it's a easy to fight a whole floor during holidays you'll need a mortar and pestle for this recipe if you don't have one a small blender will do the job you'll also need a variety of spices and vegetables that you may only be able to get from your local Asian grocer or market when you select your ingredients fresh produce may not always be available but many ingredients also come in three varieties frozen pickled or dried and remember if you're using dried chilies you will need to soak them in water for a few minutes to soften them firstly finally slice your lemon grass stalk take care to cut it as small as possible so it grinds well in the mortar and pestle do the same with the gallon dal again slicing as finely depending on the size of your root you may not need at all add about a teaspoon to your mortar chop the croce into small pieces we are using crotchy that is frozen so it's quite soft now that its thought if you have access to fresh you may need to chop in finer carefully slice the zest off the kaffir lime then dice it finely you don't need to use the whole lime peel about two-thirds is fine if you don't have a kaffir lime you can use finely diced kaffir lime leaves add your chillies to the mortar and then use your pestle to grind and pound the ingredients into a coarse paste this will take some time and if you are sensitive to chillies your eyes may water a little keep working the paste until you will have a similar consistency to this a slightly coarse but even paste with no chunks put your mortar aside and grab your shallot remove the dry skin by peeling off the outer layer again finely dice the shallot to add to the mix next add the peppercorns and peel and dice the garlic once you've added the garlic to the mortar it's time to work the contents into the paste it's important to ensure that you have an even textured paste if you are filing the mortar and pestle hard-going you can use a small blender to save time and your arm once you have a smooth paste add the shrimp paste work it into the mix with the pestle you can use a spoon to keep the paste off the sides of the mortar once it's well mixed you have an authentic Thai red curry paste transfer your paste into a dish so you can use it later we'll use ours to make a red curry later in the show freshly made curry paste will keep in the fridge for about a week like any cuisine there is a wide and varied range of condiments and sources that can greatly influence the taste of any dish one of the most important ingredients in Thai culinary culture is fish sauce a salty and intensely flavored sauce derived from fermented fish salt and water other condiments include soy sauce lime paste shrimp paste vinegar peanuts and various dried and pickled produce dried shrimp and shrimp paste pickled fish and chilies even pickled pepper corns may seem unusual and exotic to Western tastes but are commonly found in popular Thai dishes still to come on cultural flavours Thailand we spice things up with a tasty red curry explore the mouth-watering array of Thai fruit and vegetables and we get cooking with noodles rice is the staple grain of Thailand and the fragrant and indigenous jasmine rice grows in abundance throughout the central plains a long grain rice it's generally served with most curries and some stir-fries and is even eaten at breakfast there are several varieties of rice including sticky rice which is popular in deserts and as the main rice to the north of the country black sticky rice or wild rice is also a popular dessert rice in Thailand noodles are often eaten as a snack for lunch or used in soups they are usually made from either rice wheat or mung bean flour and are available either as fresh or dried the most common are the rice noodles which come in three varieties wide and flat thin and flat and round and thin which are known as vermicelli in the West noodles form the basis of many Thai dishes and stir fries like the PUD type we will be making later in the show Thai curries have taken their influence from India and China but the flavors of these spicy popular dishes are uniquely trying Thai and Indian spicy it depends Bazzi Thailand tjuta chili but Indian do two different spicy than us so is the Thai food is more soft than Indian food not to stomp on her and the Chinese food is more some didn't have a spicy in there might get more stir-fry and soup we showed you how to create a wonderful aromatic traditional red curry paste earlier in the show using this paste as a flavor base we will prepare a Thai red curry using a range of fresh vegetables and chicken for this recipe you will need a selection of fresh vegetables remember if you can't find these exact ingredients seasonal vegetables will do although ingredients like kaffir lime leaves are important the classic Thai ingredients we will be using a combinations of fresh frozen and even pickled all are readily available from Asian grocers this can be a vegetarian dish if you prefer but it is commonly cooked using chicken or pork of course you'll need a couple of tablespoons of the authentic red curry paste and the meal is generally served with jasmine rice firstly you'll need to prepare all your ingredients slice the snake beans not too finely into about three centimeter or inch and a half lengths the capsicum needs to be cut lengthways taking long slivers off the edges while avoiding the seeds at the core of the pepper then dice these slices like so having peeled your carrot slice it so it can cook quickly but still retain its texture you can put all these vegetables into a bowl as they'll be used together strip the string from the snow peas and slice them once or twice chop the cauliflower into coarse chunks and do the same with the eggplant you will need to chop the kaffir lime leaves very finely as their flavor is very intense so it's best to fold them together tightly and very carefully slice off tiny slivers add the bamboo shoots and Karachi to your mix then you will need to get your rice cooking so it will be ready to serve with your red curry as the rice is heating up dice the chicken ready to cook heat your wok and add about two tablespoons of soybean oil when the oil is hot add your curry paste releasing the flavors in the oil quickly before it burns at a portion of your coconut milk keep it moving in the wok when you have worked the curry paste and coconut milk together add the chicken and combine it with the paste once fully coated you can add more coconut milk and stir the mix together it's a good idea to add your coconut milk in stages although it does reduce the milk is the best way to control the consistency of your curry adding more if you feel the dish is too dry you can now add the lid to the wok and cook on a low heat until the chicken is cooked through now add four tablespoons of sugar and two tablespoons of fish sauce and stir through before adding the vegetables you prepared earlier you can add the diced vegetables all at once but ensure you stir them thoroughly returned the lid and simmer steaming the vegetables for about five minutes be careful not to stir the curry so watch the heat we don't want to overcook the fresh vegetables finally add the green pickled pepper corns and pick the leaves from your bunch of Thai basil mix the ingredients together quickly as you don't want to cook the basil just warm it enough to release its flavor into the curry by now your rice should be cooked and the dish is ready to be served it is traditional in Thailand to serve the curry in one large dish and place the rice in another diners will then serve this into smaller bowls so there you have it Thai red curry with chicken and jasmine rice using an authentic fresh homemade red curry paste situated within the tropics this fertile country produces an abundance of aromatic herbs and spices as well as many varieties of delicious fruit and vegetables it is therefore not surprising that Thais have developed a cuisine that rivals any in terms of variety and diversity vegetable staples include the eggplant Chinese cabbage choy Sun and several types of mushroom some of these vegetables were introduced in Thailand through the trade routes from India and China and have become an integral part of the Thai food culture bean sprouts are also often added to various dishes the sprouts are actually newly germinated mung beans and are crisp and sweet lesser-known vegetables to Western tastes include the snack being a versatile string bean that is extremely popular throughout Thailand like many vegetables the snake bean has various names from different regions and you may find them refer to as asparagus beans long potted cow peas and the Chinese long bean as well as the Indian style eggplant Thailand has its own eggplant varieties these are cultivated in several colors and sizes and although much smaller than the large purple aubergine we are familiar with all are widely used in curries and serve fries or dipped in sources and even fresh spring onion chives and mint are commonly added to lack a sour salad with meat and chili or simply used as a garnish Thai cuisine often features shallots which are similar to onions that are considered to have a sweeter milder flavor of course another quintessential Asian ingredient which is prominent in Thai cooking bamboo shoots shoots are used fresh or pickled and are usually sliced thinly as they can have a woody texture especially near the pith next on cultural flavours Thailand we fire up the wok and now take buttons as we prepare hi family favorite and the country's national dish plus we explore the many wonderful and exotic tropical fruits of Thailand pad thai is a simple flavorsome dish that is easy to prepare healthy to eat and most ingredients are readily available in Thailand we is a lot of pad thai some people is impertinent and lunch dinner but sometime this evening some but the night comes up they have an all-day all-night sale and is more popular in the easy way to make and is easy to buy everywhere have a pad thai and quite heavy and solid meal this dish features dried flat rice noodles which are one of the favorite noodles eaten by the Thai people Pad Thai is considered a simple but flavoursome dish to prepare and it has only a few key ingredients we are using fresh prawns in our Pad Thai but it is common to use chicken or both to make the chili flavor base you'll need a mortar and pestle amateur shalash two cloves of garlic and five dried red chilies you can soak the chilies in water a couple of minutes before you use them the first secret to an authentic pad thai is to create your chili flavor base take a shallot and peel the dry skin and outer layer off finely chop the shalash and place it in your mortar peel and chop your garlic cloves and add them to the mix with the chillies pound and grind the ingredients in your mortar and pestle until you have a coarse paste much like the red curry paste we prepared earlier then put it aside to use later slice the garlic chives into short lengths of about 3 centimeters or an inch and a half and place them to the side now it's time to fire up your wok and add the soy oil it's a good thing to remember that pad thai has two distinct styles a drier lighter dish and a heavier oily eversion more popular in the west when the oil is hot and your chili paste you prepared earlier really work the pace through the hot oil so you release all those delicious flavors and aromas don't overcook the paste as it will burn if you leave it too long to the chili base crack in the eggs it's important you don't let the eggs cook whole so if you feel they're starting to set give them a stir through before you add more blend the eggs through the chili paste and oil until they start to cook through the prawns go into the wok next it's a good idea to check the heat here to ensure you don't burn the eggs and keep stirring them so they don't stick to the rock like all seafood prawns cook quickly so work them into the mixture until they are almost cooked through now it's time to add the noodles they should be slightly soft now be careful to have them well drained as wet noodles will cause the oil in the hot wok to spit lift and mix all the ingredients well make sure you coat all the noodles with the wonderful flavors of the chili paste eggs and prawns once the noodles are well coated add the sugar fish sauce and the vinegar and work the ingredients room it won't take long for the sugar to dissolve and for the net two distinct PUD tire owners to engulf you when the noodles are cooked it is an excellent time to taste your dish you may feel you need more sugar or fish sauce to your taste pad thai is served slightly sweeter in Western countries when you are happy with the flavors add the bean sprouts and sliced shallots working them through the noodles it's important not to let the dish cook too long here we want to keep the mung bean shoots slightly crisp serve your noodles onto a plate and sprinkle the crushed peanuts over the dish and garnish with sprigs of fresh coriander and a piece of lime pad thai is best eaten straight away before the noodles stick together the lime can be squeezed over the dish just before eating for a delicious and refreshing authentic Pad Thai experience in Thailand limes are used exclusively as an ingredient rather than lemons they grow easily in the tropical climate and the fruit has multiple uses kaffir limes are distinctively recognizable with their bumpy texture of her skin the zest of the peel is often added to curry paste and the fruit are sometimes thrown in whole – dishes such as Tom Yam of course we have already mentioned coconut milk and cream the flesh of a coconut is grated and boiled with water and strain through a cloth under pressure to produce the milk and cream so synonymous with southern Thai curries and finally it is customary to serve fresh fruit after a meal and in Thailand there are many wonderful and exotic fruits to enjoy delicious produce to tempt already satisfied diners include such treats as large ripe papaya the sweet and tangy mangosteen fleshy but sweet rambutans and many tropical delights common to that part of the world indigenous to India the mango is appreciated for its juice flavour fragrance and color green mangoes are often included in curries relishes and soups while ripe mangoes are eaten as they are or served with sticky rice and enjoyed as a dessert throughout its rich history Thailand has taken many influences from other regions of the world yet Thais have successfully adopted these ingredients and flavors as their own now that we have revealed the simple yet spectacular delights of Thai cuisine considered by many to be exotic and mysterious we hope that we have inspired you to explore these flavors for yourself at home in restaurants or even abroad let cultural flavours take you on a gastronomic journey so you can experience the tastes of the globe at home you

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