Thai cuisine is known for its balance of five fundamental flavors in each dish or the overall meal - hot ( spicy ), sour, sweet, salty and bitter. Although popularly considered as a single cuisine, Thai food is really better described as four regional cuisines corresponding to the four main regions of the country: Northern, Northeastern ( or Isan ), Central and Southern. Southern curries, for example, tend to contain coconut milk and fresh turmeric, while northeastern dishes often include lime juice.
Friday, April 18, 2014
(Charred Chili Salsa)
In Thailand, vegetables are grilled in a grilling rack over an open flame. The method for charring described in this salsa recipe uses a dry-frying technique; you can, of course, char the vegetables over a grill instead.
This northern Thai salsa is quite hot: The main ingredient is traditionally num, a long, medium-hot, pale yellow chili very similar to the banana chilies available in North American. If you want a milder taste, substitute Hungarian wax chilies for some or all of the banana chilies called for in the recipe.
Remember that this sauce is meant to accompany sticky rice, not to be eaten on its own, so its flavors are punchy, with a distinct smokiness.
Monday, November 18, 2013
khanohm jeen are fresh rice noodles in Thai cuisine which are made from rice which has first been fermented for three days, boiled, and then made into noodles by pressing the resulting dough through asieve into boiling water. Khanom in Thai usually refers to desserts, but in a wider sense can denote many things that use any type offlour as its main ingredient. Although chin means "Chinese" in Thai, this type of noodle originated from the Mon people who inhabited the region which is now central Thailand before the arrival of the Thai people from southern China. The word khanom chin is probably derived from the Mon words khohn ohm jin, meaning "twice boiled