Ingredients, utensils and Thai ways of cooking achieves dishes with flavours that are new and fun for us. With this documentary you will find traditional Thai cooking, from the market where food is bought to the dish.
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Thai cooking is very different to western cooking. If in western cooking, ingredients are measured in an exact way, Thai cooking is more flexible. This make it easier to remember recipes, but it can also become a challenge to try to internalize the system.
In Thai cooking there are four tastes: sour, sweet creamy and salty. The secret of a good dish is the correct balance between flavours.
The basic ingredients are meat and vegetable, as well as rice. Normally more rice is eaten than meat. People used to eat with their hands, but with the western influence, the Thai began to eat with spoons and forks.
Several aspects of Thai food are different from western food. Even if appetizers are similar, the main dishes are eaten with rice. Normally, there are three main courses per person that are then shared. There are different kinds of main dishes.
Yum: it literally means to mix. It is meat with spices, vegetables with spices or meat and vegetables with spices, mixed with sauces. Some sauces are sour and spicy and others are sweet but also spicy.
Gang Jeude: light stock with vegetable or meat or both.
Gang ped or Gang: spicy stock with or without coconut milk. The majority of gangs use curry paste and coconut milk.
Pud: vegetable or meat sautéed.
Tod: fried food.
Yang: grilled food.
Deserts are normally made with coconut milk, flour and sugar. The elaboration of a desert is divided in three parts. The first is the taste of the desert that can vary among different kinds of flour to different kinds of fruit. The second is syrup, made of sugar and water. The third part is coconut milk with a pinch of salt. Some are served with crushed ice, turning them into perfect deserts for the summer.