the real thing : thai food in bangkok can be quite different from the same food as prepared at restaurants in los angeles. a weeklong cookery class held in the thai capital presents the dishes as prepared in traditional style. - steel cubes for drinks
Los Angeles may be overwhelmed by Thai food, but it takes a journey to taste the real thing.
During a week cooking class in Bangkok, I watched a few preparations for Thai restaurants in Los Angeles that were basic dishes.
In each case, the method is different, sometimes at all.
The results are fascinating, proving the exquisite, artistic and gorgeous blend of Thai flavors.
The most amazing difference is on the noodles, Meg.
Meg is usually a madman in Los Angeles.
Like, deep clay pile
Fried rice is great.
"Fast food style" is the way that Chalie amatul, director of Thai cooking school at Oriental Hotel, describes this version.
To be fair, this is almost the only style in Bangkok.
But there's another way, classical, complicated, time.
What one read in the book and the consumption method taught by Amatyakul.
The rice stick is wet with water and then with a towel-dried and air-dried.
Next, they were dipped in beaten eggs and towels-and air-dried again. When deep-
After frying, the noodles became crispy and hard.
They don't explode into fluffy strands as dramatically as the rice sticks taken out of the package directly.
Amatyakul said: "Good plum Grob is very loose and broken . " He mixed the noodles with a slightly sweet, sticky sauce.
The difference between the two versions is roughly the difference between the sick sweet grain and the high sweet graingrade granola. Our five half-
The meeting of the day was full of such revelation.
Americans who are used to buying headless shrimp may be surprised to see that the Amatyakul spoon is a sauce made of soft orange matter in the head and placed in a spicy, sour shrimp soup, tom yam high
But they can't get angry because of the strong taste.
Fresh and salty duck eggs are widely used in Thailand and we also work with them.
We mashed salted eggs with garlic, chili, sour orange juice, fish sauce and sugar and made a light orange dip that reminds me of the Tara masala tower in Greece
Thai people eat such dipping sauce on rice.
I imagine, on top of the cucumber slices or salt-free cookies, mixing a rough mixture.
Fresh duck eggs in the cream
Based on dessert, Cannon Gaeng fish belly.
Instead of using a rotating or electric mixer, the Thais gently squeeze the cream-frozen mixture with banana leaf strips, which contain some substances that offset "egg sex.
"This is necessary because duck eggs taste stronger than eggs.
They are also darker in color, red
The orange egg yolk in the little egg flower is perfect for decoration.
Some technologies are so simple that it is difficult to understand why overseas Thais ignore them. One is to deep-
Stir the basil leaves until they are crispy and then stir. fried dish.
They then keep their texture, not limping.
Following this practice when Amatyakul proves that the cover Paad baikaluo (stir-
Holy Basil fried chicken).
The Thai restaurant chef in Los Angeles not only skipped this step, but always replaced the sacred Basil with mint.
However, this herb is seasonal in the Thai market and can be planted with seeds at home. Holy basil (
White kaprow in Thailand)
Slightly spicy, lacking the licorice flavor of sweet basil (bai horabha)
, Can be replaced if needed. The deep-
Fried basil leaves are just a change in the dish.
Amatyakul flavored chicken with Thai shrimp sauce (kapi)
Added a few crispy fried garlic and scallions which taste very different from those of Thailand
Concept of America
Other deviations in the United States are easier to understand.
One is to replace the natural dye obtained from the plant with the color of the food and replace the fresh jasmine petals and panda leaves with a seasoned extract.
Amatyakul colored the water wood cube with a blue flower and green pandan leaf as a dessert in which the colored cube floats in sweet coconut milk.
In Los Angeles, while some amateurs have successfully planted blue flowers and planted pandan on a small scale, these ingredients are not available.
Despite his emphasis on what he calls "very, very traditional Thai food", Amatyakul tolerates some shortcuts.
To make sure we know how to prepare fresh coconut milk, he showed us a few cans of chaokai --
He sometimes uses the brand coconut milk.
The same brand is exported to Los Angeles.
If the JAR does not shake, the rich coconut cream rises to the top and can be used instead of the thick first press of freshly ground coconut.
Our method of making satay sauce was ground with fresh peanuts, but Amatyakul said he did a good job with the crispy peanut butter of the skip skin.
Of course, another sauce, Panana can curry sauce is the best made fresh.
If you should turn to the existing commercial sauce in Los Angeles, you should enhance the taste by adding fresh ingredients, such as the roots of coriander plants, green lime skins and garlic, amatyakul said.
Amatyakul said that the three most important ingredients in Thai cooking-three, garlic and pepper-"will make something more Thai ".
Unfortunately, fresh coriander in the United States (cilantro)
Its roots are trimmed to the market.
Americans have to do this by adding stems to the small roots left on the bundles.
Thai chefs mash these three essential elements into a paste, and Amatyakul does not recommend speeding up the task with a food processor or blender.
Shock can extract oil and spices.
"The mixer blade has just been cut," he said . ".
We were surprised to find that there was less tongue in Thai food in our course --
Sting than expected.
Amatyakul denied the charge, saying: "I am usually accused of preparing food for tourists because the food is not too hot . ".
At a meeting, we learned how the Thai people used dips to expand their dishes and adapt to different tolerances in Chile.
The range of dipping sauce ranges from thin sauce to thick mashed mixture mixed with a variety of subtle flavors.
They provide services on one side, so people only need to provide as many services as they need.
Unlike the American dip with fries at the cocktail party, the Thai mixture is stirred into the rice to make it more delicious and satisfying.
They are very important for the Thai diet, so Amatyakul compared them with a national dish.
Thai food is delicious and your classroom recipes show a reasonable amount of spicy, but there is no doubt that Thai food will be spicy.
"Hot food category," is a teaching assistant for Amatyakul, Sarnsern Gajeseni, describing it.
Gajeseni, who runs a Thai restaurant in Boston, explained that there are regional differences.
The south and northeast of the Thai people like very hot food.
The dishes are mild in central Thailand.
Some of our recipes use tiny lines.
The super spicy chili is called prig khee nu.
This Chile is easy to find in the Eastern Market in Los Angeles, but I have not been able to find prig chee fah, the slender red chile on which the Thai people rely as ingredients and decorations.
Plenty of red peppers in Southern California's Asian market tend to be hotter.
Most of our dishes are cooked in a pot. -
Instead of the usual iron pan or carbon steel pan, it's a sparkling handmade brass pan that looks like the specific heat pan is more suitable for display.
Flat enough to sit safely on the burner.
After use, the brass does not need to be refueled to prevent rust.
Gajeseni said that woks was made in a shop somewhere in Chinatown and purchased for those of us who are willing to splurge.
More than a year ago, the Oriental Hotel opened a Thai cooking class, which was offered every week, even if only one student was registered.
There are 8 members in my class: 4 women from Japan, including a mother and daughter;
Three European residents of Hong Kong and I
I am the only American except an American.
Professor from the University of Michigan, professor of American contract law in Tokyo.
The hotel overlooks the Chao Phraya River and every morning we gather by the river for breakfast where we can see the noisy barges, cruise ships and steamboats.
Just like some Thais are working on a boat instead of a bus, we welcome a launch across the river to school.
The classes were held in an old Thai house, which was renovated with comfortable amenities such as air conditioning.
Let's gather in a classroom first.
The waiter brought us coffee or tea.
This room features rosewood chairs and desks, each with a small rose vase.
On the first day, we found several packs of spices in the desk drawer, aprons with the school logo on them, and several bottles of fish sauce and sridesa chile sauce.
After the daily lecture, we moved to the practice room next door where we watched and participated in the Assembly of the dishes.
The real cooking was done in another room.
All morning, the waiter with drinks was helping.
When we stuck our fingers to the coconut sugar and drank something spicy, they rushed up with a napkin --hot.
When I started wrapping shrimp in tofu as an appetizer, one only stabilized my plate with a finger.
The same waiter showed me how to smooth and turn the package and apply the egg yolk seal more thoroughly.
After class, our assistant provided what had been cooked on the table in the shade of the porch.
We ate a lot because we had coupons for breakfast, lunch and dinner in addition to the school fare.
The night we arrived, we met at the Thai restaurant Sala Rim Naam in the East for dinner.
After another night, we rode away from the hotel and went to a restaurant called lemon grass for dinner.
Many of the courses offered there end with waterchestnut desserts to be presented later by Amatyakul as well as sugar bars for fresh Langya sticks and aromatic lemon grass tea.
We also had a night at the luxury barbecue by the river.
The graduation dinner was held in Normandie, a French restaurant in the east.
We sat at a table full of orchids, drinking French wine and eating fine French dishes.
Thai food changes from our traditional Thai diet.
I especially like a plate of white asparagus and green asparagus made with mushrooms.
Thai asparagus are brighter in green, crispy in cooking, and taste more delicate than ours.
The cooking school package includes a two-afternoon tour during which we visited the homes of the Grand Palace, su'anpakad Palace and Jim Thompson, promoting the mysterious disappearance of Americans from the Thai silk industry in Malaysia.
The morning before class, Gajeseni took us to visit the nearby Bang Rak market so we could see the rich variety of vegetables, herbs, fruits, meat and other ingredients that Thai people use
Outside the street are stalls selling red Maodan, pineapple, mango, lychee and many other fruits.
There is a place where flowers are planted. we appreciate the colorful orchids. Well-
Organized courses. The course itself is well organized and we can learn with printed recipes.
Every day we focus on different topics. -
Appetizers, soups, salads, Curry and side dishes showing the main cooking methods (stir-frying, deep-
Fried, steamed, roasted)
And dessert at the end.
The carving of fruits and vegetables, flower arrangement and ice carving were discussed.
The following recipe is a small part of what we have learned.
All of them were re-tested in the age test kitchen.
A small change is to reduce the number of peppers in gaipad Bai Kepp, because the little Mexican peppers we replaced Thai peppers are very hot.
We buy ingredients at the Thai and Chinese markets in Chinatown and at the Bangkok market on Melrose Avenue.
The only ingredient we didn't find was fresh duck eggs.
However, eggs are also valid for dessert Khanom Maw Gaeng.
The Oriental cooking school starts every week on Sunday night and ends at noon on Friday.
Until the interest rate of October.
1 single stay is $1,150 and double stay is $965.
Prices will rise to $1,265 in October 1, twice as high as $1,060.
The package includes accommodation, most meals, courses, tours and airport transfers.
For more information, please write to Chalie amatul, director of Thai cooking school, East Avenue, 48 Dongfang.
BANGKOK, Thailand 10500; or call (800)663-0787. PRATAAD LOM(Prawn Rolls)
Dried Bean Curd flakes 1 pound shrimp, lead, Shell and wash 1 teaspoon coriander root 1 teaspoon chopped garlic1 teaspoon white pepper 1 tablespoon fish sauce or soy sauce 2 egg yolk, beatenOil is used for deep-fried plum sauce or bottled chile DOMA chile stew, or to brush and soften tofu slices with water.
The shrimp shell is clean and the tail is left.
Make a crack on the internal curve so the shrimp will lie flat.
Mix the coriander root, garlic, and pepper into a paste in the mortar.
Stir with fish sauce.
Mix the shrimp well and marinate for 5 minutes.
Cut the tofu slices into 3-inch squares.
Place 1 shrimp on each square near the top, allowing the tail to extend to the edge.
Fold the top of the square over the shrimp.
Roll up tight
Brush the bottom edge of bean curd slices with egg yolk to seal.
Place the rolls on the shelf until they are ready for frying.
Fried to golden brown with heat.
Drain on paper towels.
Eat with a bowl of plum sauce and sridesa sauce.
About two dozen.
Note: Thai chili sauce sriquia and tofu slices are available in the Asian market.
Plum Pot 1 cup of water 1 cup of sugar 1 1/2 tbsp rice vinegar 1/4 teaspoon salt 6 Chinese dried plum put water, sugar, rice vinegar, salt and whole plum in a small pot
Boil, boil until the liquid is reduced to 3/4 cups.
Remove plum and cold sauce at room temperature.
Tom yaam GOONG2 medium size shrimp, head 6 glasses of water 8 kaffir lime leaves 1 coriander 6 white pepper roots and stems2 teaspoon 3 pieces of frozen galang 3 to 4 tablespoons of green ju juice 3 to 4 tablespoons of fish pan tiny pepper (prig khee nu)
When removing the head from the shrimp, chop up 2 tablespoons of chopped sirloin powder, scoop it out and save the soft orange fat inside.
Hit the head and shell with mortar.
Add 6 cups of water, 1 lemon leaf and coriander to the pan.
After 30 minutes of cooking, boil the soup gently and open it.
Tension and reserves.
Chop the remaining kaffir lime leaves and spare them.
In the mortar, mash the pepper with enough coriander roots and stems to make a 2 tbsp paste.
Heat the oil with a small frying pan.
Add 1 teaspoon of paste to the oil and fry it to the aroma.
Add the preserved shrimp oil.
Add a small amount of shrimp soup stirring boiling. Set aside.
Boil the remaining 2 cups of broth in the pan.
Add the remaining coriander sauce and simmer for 5 minutes.
Add the ginger, lemon grass, shrimp and the remaining broth to boil.
Season with green lime juice, fish sauce and chopped peppers.
Add the preserved shrimp sauce and stir gently after boiling.
Decorate the soup with chopped coriander and chopped lemon leaves.
Note: green lime leaf (
Double lime leaves)
It is often available in the Thai market.
Do not replace the ordinary lime leaves.
Gao Liangjiang, also known as Lao root, cold melon or kha, is a root similar to ginger.
Naam prig kai kem (Salted Egg Dip)
3 to 4 fresh red peppers 3 cloves garlic2 salted duck eggs 1 tbsp sugar 2 tbsp lime juicing 1 1/2 teaspoon fish soup mix the peppers with garlic.
Add salted eggs and paste them.
Add sugar, lime juice and fish sauce and mix well. Makes 3/4 cup.
Note: salted duck eggs are available in most eastern markets.
Cooking is not required before use. YAAM TALAY(Seafood Salad)
3 tablespoons green lime juice 2 tablespoons fish pan 3 small peppers (prig khee nu)
, Crushed1 garlic1 spoon cut thin slice melted ice galangal1/month cup peeled cooked shrimp, diced1/month cup cooked fish H1/month cup cooked scallops, cut into 1/2 cm
Inch cubic 1/4 cup cooked squid circle, cut into fresh red pepper leaves by small squid1/4 cups with shell cooked clam leaves, mixed with sour orange juice and fish sauce.
Add pepper, garlic and ginger. Stir lightly.
Add shrimp, fish, scallops, squid rings and clams and mix with seasonings.
Put it on the lettuce bed and decorate it with chopped peppers and coriander leaves.
Note: cooked beef can be used instead of seafood in this recipe.
Gai paad baikaprow (Stir-
Fried chicken with basil)
1 tablespoon Thai shrimp paste with 1 large cup of crisp, fried Thai Saint Basil's leaf or Sweet Basil's leaf (kapi)
, Roasted3 dried peppers or fresh red peppers, roasted1 or 2 pieces of thawed frozen ginger, 1 tablespoon of oil 2 cups of chopped chicken 1 (15 1/2-ounce)
1/2 cups of roughly chopped peeled tomatoes 1/2 cups of thin garlic slices, 1/2 cups of fried potato chips, cups of thin green onions, fried potato chips 2 can be freshly put into hot oil, put the dried basil leaves in deep hot oil.
They will become brittle soon.
Drain on paper towels.
Grilled shrimp paste, wrapped in tin paper, then pressed in a hot frying pan.
In the mortar, mix the dried peppers, shrimp paste and Gao Liangjiang.
Heat the oil in the pan.
Add the mashed Chilean mixture and fry it for about 1 minute.
Stir well with chicken.
Add a small amount of water if it's too dry.
Stir well with mushrooms and tomatoes.
Add stir-fried garlic, scallions and basil leaves and keep some as decorations.
Add red Chilean shards and keep very little decoration if needed.
Open the heated plate.
Decorate with the remaining fried garlic, scallions and basil leaves.
Note: shrimp paste will give a strong aroma when baking, but the taste will be mild in the finished product.
Ganong flower glue GAENG (
Taro baked cream frozen)
3/4 cup palm sugar 1/2 teaspoon salt1 cup thick coconut cream 1 cup mashed, steamed taro, sweet potato or soy or 1 cup of dried roasted mung bean, ground to 1 cup of egg (about 5 large)
Mix palm sugar and salt with coconut cream until dissolved.
Gently mix the protein and egg yolk together and then mix with the taro mixture. Pour into 8-Square inch pot.
Put in a hot water pan and bake at 325 degrees for 35 minutes or until the setting and surface turns brown.
Remove from the water and cool to room temperature.
Sprinkle with fried scallions and cut into squares.
Note: Palm sugar is available in the Thai market.
Coconut milk is a thick coconut milk, not a mixture of sweet drinks.
The thick milk on the top of the canned coconut milk can replace the fresh coconut milk.