Local Coordiantor: Thailand Tewan Ten
Thai cuisine is known for its intricate balancing act of five fundamental flavors – hot, sour, sweet, salty and bitter. Thai food tends to be full of fresh herbs spices chilies and a wonderful array of fruits and vegetables coconut milk plays a major part in a multitude of Thai curries and the aromatic flavors of lemongrass chili, lime, galangal, and plethora of herbs permaeate the cuisine.
Thaus were very adapting at Stamese-icing foreign cooking methods and substituting ingredients. The ghee used in Indian cooking was replaced by coconut oil and coconut milk substituted for other daily products overpowering pure spices were toned down and enhanced by fresh herbs such as lemon grass and galangal, Eventually fewer and less spices were used in Thai curries while the use of fresh herbs increased. It is generally acknowledged that curries burn intensely but briefly whereas other curries with strong spices burn for longer periods instead of serving dishes in courses a Thai meal is served all at once permitting dinners to enjoy complementary combinations of different tastes.
A proper Thai meal Should consist of a soup a curry dish with condiments a dip with accompanying vegetables. A spiced may replace the curry dish. The soup can also be spicy but the curry should be replaced by non speed items. There must be a harmony of tastes and textures within individual dishes and the entire meal.
This DVD has a variety of recipes that will help you prepare the perfect Thai meal. From soups, salads and starters to main course and even desert you can become an expert at Thai cuisine by following these easy to prepare recipes, Go Head, enjoy a unique Thai Experience.
• Kale Salad
• Lemon Grass Pie
• Thai Spring Roll
• Thai Salad
• Vegetable Hot and Sour Soup
• Thai Veg. Fried Rice
• Stri Fried Vegetable Sony Souce
• Thai Banana Roti
NTSC All Regions