Skip to main content

Thai Kitchen (Krua Thai)

Thai Cooking Tools and Utensils The Thai kitchen takes a minimalist approach to tools and utensils. In fact, for those whose cooking repertoire already includes Chinese and other Asian cuisines, there may be little to add to your kitchen in terms of equipment. Note that some of the tools may be substituted with more modern appliances, depending on individual preference (see below). A Must-have in Thai Cooking: the Wok

Like most Asian cuisines, the wok is central to Thai cooking. Woks are used for everything from stir-fries to curries, and even noodle dishes. Woks are also used for deep-frying and steaming. This Asian version of the frying pan has steep sides and either a rounded or flat bottom. Woks with rounded bottoms are best for gas stoves, allowing the flames to travel up the sides and thereby distributing the heat.

A steel ring accompanies this type of wok, allowing the pan to “sit” over the flames. If your stove is electric, a flat-bottom wok is preferable.

In today’s marketplace, there are many types of woks to choose from, and they come at varying prices. Expect to pay more than $30 and up to $200, depending on the type of material used and whether or not the wok is “seasoned” (see below). The preferable size for a wok is 14 inches. Look for woks with sturdy handles and a lid. Some woks also comes with small steaming racks (but this is not a necessity in Thai cooking).

Cast iron and carbon steel woks are highly recommended; however, try to purchase one that is seasoned. This means the wok has been put through a process of warming, cooling down, and oiling to prevent it from gathering rust and other toxic substances. It is possible to season a wok yourself, but to do so successfully requires patience and reliable instructions. It is much more convenient (and possibly safer) to trust this process to the manufacturer.

Avoid purchasing an aluminium wok, as this metal tends to heat up too quickly and stay hot too long (also, aluminium may be an unhealthy choice). If buying a stainless steel wok, look for a thick base at the bottom of the wok, as thin steel will encourage sticking (note that you may have to spend quite a lot to get a good-quality stainless steel wok). If you prefer a wok with a non-stick coating, be sure only to use soft spatulas when cooking, and never clean it with anything abrasive. The danger of non-stick coatings is that it can flake off and be ingested; also, most non-stick coatings are environmentally toxic. In general, non-stick coatings are over-rated and unnecessary. Instead, purchase cookware made out of traditional materials (such as iron or steel) and be willing to pay a little more for excellent cooking results.

Source : (Author : Darlene Schmidt)



OysterCulture said…
Great overview. Thanks for sharing. Off to read food of the north now.

Popular posts from this blog

Kha-nom Jeen Nam Ya Par (Thai fresh rice noodles with Thai fish curry sauce)

Kha-nom Jeen Nam Ya Par or "Thai fresh rice noodles with Thai fish curry sauce" A dish most commonly known in the northeastern I-san region of Thailand, fresh rice noodles with Thai fish curry sauce style of food is traditionally served in large quantities for whole families. Variations can be seen in the way minced chicken is used instead of fish, or how some people prefer a vegetarian alternative with crunchy vegetables and alternative to fish sauce. A very versatile choice of food, Kanom Jeen Nam Ya Par is often served with a side dish of vegetables consisting of pickles sour mustard, bitter melon, water spinach(morning glory) and plenty of green beans and beansprout, which are mixed into the noodle and sauce to create a smooth yet crunchy combination of flavors.

Stir fried mixed vegetables with oyster sauce (Pad Pak Ruam Mit)(V)

This stir fry vegetables know as  "Pad Pak Ruam Mit". It’s healthy Thai vegetable dish.  Quick and easy dish "pad pak ruam mit" is a stir fried mixed vegetables with crushed garlic, oyster sauce and soy sauce (for vegans).  For make this stir fry I use Broccoli, cauliflower, baby corn, straw mushroom and carrot are great enough for stir fries.  This stir fry can be served with Thai steamed rice…

Stir Fried Chicken With Red Curry Paste (Gai Pad Prik Khing)

Stir-fried chicken with red curry paste and long green bean that made easy to find. In Thailand we called “Gai Pad Prik Khing” This is easy to make and it’s easy to find as a street food in Thailand.

400 gs chicken, cut into well pieces (or prawns, pork, beef) 200 gs string beans, cut into 1" long (other vegetables can also be used, such as carrot, cabbage, broccoli, etc.) 2 kaffir lime leaves, sliced thinly 3 tbsp red curry paste 3 tbsp fish sauce 1 tbsp sugar coriander leaves ( for garnishing )Preparations:
Heat oil in a wok over medium heat, then add red curry paste. Stir fry until aromatic. Add chicken and stir fry until nearly cooked (about 3-5 minutes). Then add string beans (or vegetables that you choose), fish sauce and sugar. Stir fry until vegetables nearly cooked, then add sliced kaffir lime leaves, and stir fry for another 30 seconds. Transfer to a serving dish. Garnish with coriander leaves and serve immediately with hot steamed rice.

Papaya Salad with fermented crab (Som Tam Poo)

Green papaya salad is a Northeastern Thai / Lao / Cambodian spicy salad made from shredded unripe papaya. Locally known as som tam. it was listed on World's most delicious Thai foods.

The dish combines the four main tastes of the local cuisine: sour lime, hot chili, salty, savory fish sauce, and sweetness added by palm sugar. The ingredients are mixed and pounded in a mortar; the Thai name som tam literally translates as "sour pounded".

Despite the use of papaya, which one may think of as sweet, this salad is actually savory. When not yet ripe, papaya has a slightly tangy flavor. The texture is crisp and firm, sometimes to the point of crunchiness. It is this that allows the fruit to withstand being beaten in the mortar.

In Thailand, it is customary that a customer ask the preparer to make the dish suited to his or her tastes. To specifically refer to the dish as prepared traditionally in Laos or Isan.

Traditionally the local variety of Som Tam in the streets of Bang…

Fried Chicken With Cashew Nuts (Gai pad med mamuang himmapan)

This popular dish, it’s a quick easy to make stir fry of chicken and vegetables seasoned with cashew nuts. This is idea as a side dish for Thai steamed Rice. The name break down as 'Gai' = chicken, 'pad' = fried, 'Med' = seed and 'Med Mamuang Himmapan' means cashew nut. In Thai its just as long a name! “Gai Pad Med Mamuang Himmapan”
INGREDIENTS: 400 g. chicken meat100 g. fried cashew nuts 3 red chillies 2 red dry chillies 5 stalks spring onion 1 tbsp garlic, crushed 2 tbsp light soy sauce 2 tbsp oyster sauce 1 tsp salt 1 onion 2 tbsp cooking oil
PREPARATION: Rinse clean chicken, slice thinly. Rinse chilli and slice on bias. Wash spring onions, cut into small pieces. Peel onion, slice thinly. Fry dry chillies until fragrant and cutt into 1-2 cm. leave in the small bowl.Heat cooking oil in wok. Stir fry garlic until fragrant. Add chicken, cashew nuts, chilli and onion. Stir fry. Season with light soy sauce, oyster sauce, and salt. Stir fry to mix well. Tran…