Tips In The Kitchen

101-150 Kitchen Tips

2009-10-08T23:13:00.000-07:00

101. Always warm dry spices like cumin seeds, cardamom, cloves, etc. on a griddle before powdering. They will grind faster and the powder will be finer.

102. Always keep dough covered with a moist cloth to avoid a dry crust from forming on it.

103. To unmould chilled dishes quickly, dip container halfway into hot water for a few seconds and then unmould.

104. Icecreams set faster and better in aluminium containers. Also, place a thick plastic sheet or spread some salt under the container to keep it from sticking to the floor of the freezer.

105. Avoid cooking sour dishes (like tamarind based dishes) in a non-stick pan as the sourness will remove coating faster.

106. Always use a standard set of measuring instruments for your cooking. This will save a lot of time on approximations, and additions-deletions. Also it will avoid searching for measuring gadgets at the last moment.

107. To avoid dishes from burning when being cooked in a handi, place a tawa (griddle) underneath.

108. While making ghee add betel leaves. They give a pleasant aroma as well as increase the shelf life.

109. If the jam has got solidified add a little hot water to the amount of jam you need and stir.

110. While making mango juice add little milk. The juice will not only be tastier but more nutritious.

111. Instant noodles when crushed and deep-fried, make an excellent topping for soups, salads, etc.

112. Warm cardamom pods very lightly, cool and deseed. These seeds will powder more easily.

113. Use ground sugar to make thick shakes etc. So that the sugar dissolves quickly and completely in the cold milk. If pouring out colours etc. turn out to be a messy job, use a clean ink dropper for this purpose.

114. Rub brinjals with a little salted oil after slicing to avoid discoloration.

115. Keep a little powdered cashewnuts handy in a bottle to thicken gravies, milk, etc. in a hurry.

116. While cutting jackfruit apply little oil to the knife as well as your hands. It will cut easily and prevent your hands and the knife from getting sticky.

117. Chop green chillies, etc. either with a steel knife or steel scissors. Do not use iron knives since the paste will tend to turn blackish later on.

118. Soak lemons in lukewarm water before slicing and squeezing them in order to extract maximum juice.

119. Peel vegetables and fruits thinly as a major chunk of nutrients lie just beneath the skin. Peeling them thickly would result in a loss of these nutrients.

120. To retain the nutrients in vegetables, scrub and wash them in several changes of water before chopping. Once chopped immediately immerse them in gravy.

121. Don't throw leftover vegetables. Use them as a stuffing for making paranthas.

122. While storing the excess dough in the refrigerator coat it with a light layer of ghee or oil. This shall prevent the dough from getting dry.

123. Large or mature carrots can have a slightly bitter taste. To avoid this, slice them lengthwise and remove the core before using.

124. When buying eggplants, select those that have a nice glossy shine. Avoid ones that are dull in colour for they will be overripe and bitter.

125. Use a potato peeler to create cheese peels for garnishing salads, soups etc.

126. After chopping garlic or onions, run a lemon quarter over the knife blade and the chopping board to remove the odour.

127. When the chillies are required to be ground it is best to soak them beforehand so that they soften and make a finer paste.

128. Mash about six cloves of garlic and add to half a cup of butter. Then add chopped chives or parsley, form into logs, wrap in plastic and freeze. Slice as needed to add to meats or vegetables or use as a spread on bread.

129. Basil leaves are tender and bruise very easily. So never chop them with a knife, but tear them lightly with your fingers just before using.

130. If vegetables are cut uniformly, they not only cook evenly and impart a good flavour but also retain their nutritional value and look good.

131. If walnuts or fresh coconut flesh is to be taken out as a single piece from their shells, keep them in hot water for five minutes and then break the shell.

132. To detect the freshness of the egg, drop it into a basin of cold water at least double the depth of the egg. It is freshest if it sinks straight to the bottom on its side. If it hangs on its end but is still under the water, it is stale but still usable. If it floats on the surface, it is bad and should not be used.

133. Lettuce when cut with a knife get discoloured along the edges so they should always be torn by hand.

134. You can add garlic, rosemary, dill or any other herb to wine vinegar and use it to flavour a salad, vegetable or main dish.

135. When you flatten a chicken breast, it not only gives it a uniform thickness but also tenderizes the meat by breaking down some of the fibres.

136. Do not add baking soda to beans to soften it because it actually prevents the beans from absorbing moisture and may also destroy some nutrients.

137. When buying zucchini look for one with a firm texture and glossy bright colour. Any zucchini that feels limp has lost flavour and texture.

138. To rejuvenate muffins that have been sitting around for a while, heat them in the microwave oven just long enough to warm them.

139. Citrus skin contains oils that have intense flavour that can brighten up many a sweet or savoury recipe.

140. Never defrost fish, chicken or meat at room temperature - the surface temperature rises to a point where bacteria can multiply before the centre is thawed.

141. Fish has a tendency to leave its smell in the pan. To eliminate fish smell put used tea brew and boil it for ten minutes and smell should be gone.

142. In order to get rid off the unpleasant odour due to accumulation of food scrap in a refrigerator, place a fresh slice of bread which will absorb all unpleasant odour.

143. Used milk glasses should be rinsed with cold water instead of hot water before washing, as hot water cooks the milk and makes them harder to clean.

144. Unsliced stale bread can be refreshed by sprinkling it with water, wrapping it in a foil and heating it in the oven on 200 ºC for about five to ten minutes.

145. To prevent lump formation in a salt container, put little rice granules at the bottom of the container, as they will absorb the moisture from the salt.

146. Use milk instead of water to knead puri dough. Puris will become soft and luscious.

147. When cutting meringue pie, dip knife into ice cold water as this will prevent meringue from sticking to knife.

148. To make whipped cream retain its peaks, add one teaspoon of honey before whipping.

149. If mushrooms are very large, the stalks are likely to be tough; therefore they should be discarded. Always tear rather than cut oyster mushrooms.

150. When using cooked or raw garlic as an ingredient in dishes that will be stored for several days, be sure to remove any small green shoots found in the centre of the cloves. These shoots have a slightly bitter taste, which develop over time and can be imparted to the finished dish.

51-100 Kitchen Tips

2009-10-08T04:25:00.000-07:00

51. Add a few drops of lemon juice in the water before boiling the rice to make rice whiter.

52. Add a teaspoon of canola oil in the water before boiling the rice to separate each grain after cooking.

53. Don't throw away the rice water after cooking.

54. Use it to make soup or add it in making dal (lentils).

55. Add 5gm of dried powdered mint leaves to 1kg of rice. It will keep insects at bay.

56. Put a small paper packet of boric powder in the container of rice to keep insects at bay. Put a few leaves of mint in the container of rice to keep insects at bay.

57. Bake them instead of deep frying to make them fat free. Don't fry the filling potato masala.

58. Preserve the samosas in freezer. For eating, take out of the freezer two hours in advance and bake them over low temperature.

59. Put 2-3 cloves in the sugar to keep ants at bay.

60. Use sprouted mustard seeds (rayee) and fenugreek (methi) seeds for your tadkas. Both of them when sprouted have more nutritional values. Also this add flavour to the dish and can be more beneficial, besides giving decorative look to the dish.

61. To remove the skin of tomatoes, place them in warm water for 5-10 minutes. The skin can then be easily peeled off. When tomatoes are not available or too costly, substitute with tomato puree or tomato ketchup/sauce.

62. Place overripe tomatoes in cold water and add some salt. Overnight they will become firm and fresh.

63. Tamarind is an excellent polish for brass and copper items. Rub a slab of wet tamarind with some salt sprinkled on it on the object to be polished.

Gargles with tamarind water is recommended for a sore throat.

64. Use non-stick utensils. Use thick bottom utensils. They get uniformly heated. For electric stoves, use flat bottom utensils.

65. Don't discard the water in which the vegetables are soaked or cooked. Use it in making soup or gravy.

66. To keep the vegetables fresh for longer time wrap them in newspaper before putting them in the fridge.

67. Chop the vegetables only when you are ready to use them. Don't cut them in too advance. It would spoil their food value.

68. Place a raw peeled tomato in the bow, it will absorb the extra salt.

69. To get yogurt in winter, place the container in a warm place like oven or over the voltage stabiliser.

70. If the yogurt has become sour, put it in a muslin cloth and drain all the water. Then add milk to make it as good as fresh in taste. Use the drained water in making tasty gravy for vegetables or for basen curry.

71. To keep the yogurt fresh for many days, fill the vessel containing yogurt with water to the brim and refrigerate. Change the water daily.

72. To easily shred cheese, place it in the freezer for 30 minutes. The firmer cheese is less likely to make a melted mess on your grater.

73. To cut grease and odour on dishes, add a tablespoon of vinegar to hot soapy water.

74. You can clean darkened aluminum pans easily by pouring in two teaspoons cream of tartar mixed in some of water. Place on heat and boil for 10 minutes.

75. To unclog a drain, mix a cup of salt with a cup of baking soda. Pour these into the drain, and then add a pot of boiling water.

76. If you drop an egg on the floor, cover it with salt and let it remain like this for a couple of minutes. You will be able to easily clean the mess with a paper towel.

77. Mix extra pastry dough, to the breadcrumb stage, and store in airtight container in refrigerator. Use as and when required, for simple and quick result. Same dough may be used in a number of tarts, pies, cookies and puddings.

78. Warm garlic flakes slightly either in a microwave oven or on a griddle before peeling. The skin will come off easily.

79. When mixing cake batter, icings or whipping any liquid, keep a folded cloth under the vessel. This will help you get a better grip of the vessel since it will not slip over the work surface.

80. To get the full flavour out of saffron, warm it slightly before crushing (you may do so in a microwave oven for ten seconds on HIGH), add one teaspoon of warm milk and stir well.

81. Wipe the blades of greasy knives with a peeled lemon. Then wash under running water. The greasiness will disappear.

82. If karanjis get a bit stale, warm them for half to one minute in a microwave oven before serving. They will taste like freshly fried.

83. A handful of well-soaked moong dal added to any salad will increase the proteins and make it extra nutritious.

84. It will be easier to chop raisins if you sprinkle some flour over them so that they do not stick. Then cut with a small kitchen scissors.

85. To smoothen the icing on a cake use a knife dipped in hot water and gently rub it over the top and the sides.

86. A handful of salt added to the rinsing water for glass and crockery will not only make them cleaner but sparkling clear.

87. You can eliminate tedious cleaning of the shelves of your kitchen cabinets if you line them with old newspapers. Just discard and replace with fresh ones.

88. Ideally use a long handled spatula or spoon while stir-frying food in a wok. You will not burn your hands.

89. Place a large jug filled with hot detergent water on the kitchen platform so that large knives, forks, spoons, spatulas, etc. can be put straight into the jug after use. Thus they will require only a quick rinse before use again.

90. Crush chikkis coarsely and use as nougat over cakes and ice creams.

91. When adding flour to any liquid to thicken it, first mix the flour in a little liquid to make a smooth paste and then add it to the rest of the liquid and stir well. This will prevent lumps from forming.

92. To prevent chopped brinjals from getting discoloured keep them in salted water, till required.

93. Keep grated potatoes in cold water to prevent them from getting discoloured. When required, drain, press out excess water and dab on a clean kitchen towel. Use immediately.

94. To refresh old laddoos, heat them in a microwave for thirty seconds. The laddoos will taste as good and fresh.

95. Use a wooden spatula to stir dishes like halwa, etc. while cooking, to avoid scratching of utensils. Besides it will be easier on the hands too.

96. Whenever lemon slices are added to any tea, make sure to remove every single seed, or the tea will taste bitter.

97. Add cardamom peels to the tea canister, instead of throwing them away. It will lend a very subtle flavour of cardamom to every cup of tea you brew!

98. Crust removed from bread for making sandwiches etc. can be sundried or ovendried and powdered in a mixer to form fine breadcrumbs. Refrigerate and use as required.

99. Add a few drops of salt water to banana chips while frying them as this will make the chips crisper.

100. Do not throw away the water in which dal is boiled. Use it as a stock for a soup or even add to any gravy.

1-50 Kitchen Tips

2009-10-08T03:55:00.000-07:00

1. To remove the skin of almonds easily, soak them in hot water for 15-20 minutes.

2. Putting 3-4 cloves in sugar container will keep the ants at bay.

3. If you keep a piece of blotting paper at the bottom of the container, it will keep biscuits fresh for a longer time.

4. Avoid the use of butter. It it is essential to use, use a butter containing low saturated fat or with plant stanols (which avoid absorption of cholesterol by our body) or similar substitutes.

5. Apply some lemon juice on the cut surface of the apple to avoid browning. They will look fresh for a longer time.

6. Apply mashed banana over a burn on your body for cooling effect.

7. Apply a mixture of 1 pinch of chewing tobacco and 1 drop of water. Mix and apply directly and immediately to the sting; cover with bandaid to hold in place. Pain will go away in just a few short minutes.

8. Slit karelas at the middle and apply a mixture of salt, wheat flour and curd all round. Keep aside for ½ hour and then cook.

9. To keep celery fresh for a long time, wrap it in aluminium foil and place in the refrigerator.

10. Place some chopped onion in the vessel having burnt food, pour boiling water in it, keep 5 minutes and then clean.

11. Keeping a small piece of hing (asafoetida) in the same container will store chili powder for long time.

12. Use a wooden board to chop. It will not blunt the knife. Don't use a plastic board, small plastic pieces may go with the vegetables.

13. You can use dried coriander and mint leaves in coarse powder form in vegetable curry or chutney, if fresh ones are not available. To keep them fresh for longer time, wrap them in a muslin cloth and keep in a fridge.

14. Put some boric powder in kitchen in corners and other places. Cockroaches will leave your house.

15. Immerse coconut in water for ½ an hour to remove its hust.

16. To chop dry fruits, place them in fridge for half an hour before cutting. Taking the fruits out and cut them with a hot knife (dip it in hot water before cutting).

17. If the dough sticks to the rolling pin, place it in freezer for a few minutes.

18. Make a small hole in the egg by piercing a pin before boiling it. You will be able to remove its skin very easily.

19. Immerse the egg in a pan of cool salted water. If it sinks, it is fresh; if it rises to the surface, it is certainly quite old.

20. Garlic skin comes off easily if the garlic cloves are slightly warmed before peeling.

21. Avoid the use of ghee. If it is necessary, substitute it with canola oil. Even for making halwa, you can partly substitute it with oil.

22. To keep the chillies fresh for a longer time, remove the stems before storing.

23. To preserve green peas, keep them in a polythene bag in the freezer.

24. Place a betel (paan) leaf over the leftover idli and dosa batter to prevent them from becoming sour.

25. Do not beat idli batter too much, the air of which has been incorporated during fermentation will escape.

26. If you add half a teaspoon of fenugreek seeds to the lentil and rice mixture while soaking, dosas will be more crisp.

27. To ripen fruits, wrap them in newspaper and put in a warm place for 2-3 days. The ethylene gas they emit will make them ripe.

28. Avoid deep frying. Substitute deep frying with stir frying or even bake. Don't pour the oil, but make a habit of spraying the oil in utensil for cooking. Heat the utensil first, then add oil. This way oil spreads well. You will use less oil this way.

29. Don't throw away of the foods left over. Store them in fridge. Use them in making tasting dishes.

30. If the lemon or lime is hard, put it in warm water for 5-10 minutes to make it easier for squeeze.

31. Hang a peacock feather, lizards will leave your house.

32. Moisten the base of the vessel with water to reduce the chances of milk to stick at the bottom.

33. Keep spoon in the vessel while boiling milk at medium heat. It will avoid sticking the milk at the bottom of the vessel.

34. Adding half of teaspoon of sodium bicarbonate in the milk while boiling will not spoil the milk even if you don't put it in the fridge.

35. Grind some common salt in your mixer/grinder for some time every month. This will keep your mixer blades sharp.

36. Put a few camphor tablets in a cup of water and keep it in the bed room near your bed, or in any place with mosquitoes.

37. When the noodles are boiled, drain all the hot water and add cold water. This way all the noodles will get separated.

38. To avoid crying, cut the onions into two parts and place them in water for 15 minutes before chopping them.

39. Wrap the onions individually in a newspaper and store in a cool and dark place to keep them fresh for a long time.

40. Watch from the oven window to conserve energy because the oven temperature drops by 25 degrees every time its door is opened.

41. Apply a paste of sodium bicarbonate and water on the walls and floor of the oven and keep the oven on low heat for about half an hour. Dried food can easily be removed.

42. To keep paneer fresh for several days, wrap it in a blotting paper while storing in the refrigerator.

43. Do not fry paneer, immerse it in boiling water to make it soft and spongy.

44. Bake in microwave ovens. Wrap the papads in polythene sheet and place with dal or rice will prevent them from drying and breaking.

45. To prevent the growth of fungus in pickles, burn a small grain of asafoetida over a burning coal and invert the empty pickle jar for some time before putting pickles in the jar.

46. Keep the maize/corn seeds in the freezer and pop while still frozen to get better pops.

47. To bake potatoes quickly, place them in salt water for 15 minutes before baking. Use the skin of boiled potatoes to wipe mirrors to sparkling clean.

48. Don't store potatoes and onions together.

49. Potatoes will rot quickly if stored with onions.

50. To prevent formation of ice, rub table salt to the insides of your freezer.

Green Tips for the kitchen

2009-10-08T03:20:00.000-07:00

Reduce water

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Use your garbage disposal as little as possible; it uses more water than composting.
Rinse dishes with cold water t o reduce hot water use.
Only run a full dishwasher.
After boiling vegetables or pasta, allow the water to cool and then use to water plants.
Fix leaky faucets.
Choose water efficient appliances.
Turn water off while scrubbing dishes.

Reduce energy

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Switch to CFL light bulbs (the swirly ones)
Always turn off lights and appliances when not in use.
Keep the space behind your refrigerator clean- clean coils are more efficient.
If possible, when remodeling do not put the refrigerator and the stove next to each other, the heat from the stove makes the refrigerator work overtime.
When purchasing new appliances select energy efficient, Energy Star rated appliances and select appliances that are appropriate for your needs.
After baking in the winter, open the oven door to allow the heat out into your home.
Reduce the thermostat setting on your hot water heater. Experiment with different setting until yuo find the temperature that is best for you.
Buy local and in season. (If you buy out of season the energy required to heat a greenhouse may be greater than to import a tomato from Chile- for example).

Reduce toxic chemicals
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Cleaning products can contribute to poor indoor air quality. To reduce this risk use natural cleaning products, or those labeled “low VOC” Some key ingredients you probably already have in your house include,

Baking soda: A mild, natural abrasive that helps to clean and deodorize. It will act as a scouring agent, polisher, stain remover, fabric softener. Use to clean plastic, vinyl, carpet, silver, stainless steel, drains, and to refresh your fridge.
White vinegar: A mild acidic product that won't destroy surfaces; works great on soap scum, mildew and stains. Use to clean windows, grout, floors, and coffee pots.
Lemon juice: Nature's bleach and disinfectant; a great natural stain remover and deodorizer.
Borax: A natural mineral that cleans and deodorizes. Use it with your detergents to remove stains and boost the cleaning power. Also acts as a barrier against insects.
Club soda: Removes stains.

Pots and Pans (stainless steel)/Sinks/Burner Trays
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USE: Bon Ami

For pans with a copper bottom – smear ketchup all over the copper portion, let sit for 30 minutes or until the tarnish can easily be rubbed away. Your copper will look just like new!

Ceramic Floors/ Refrigerator

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USE: Vinegar and water

Wood Cabinets or Floors
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USE: Olive oil and lemon juice

Counters
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USE: Soap and water/vegetable based cleaning products (such as 7th Generation)

Reduce waste
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Avoid disposable, one-time use cleaning products
Use cotton dish towels instead of disposable paper towels.
Use sponges instead of disposable wipes.
Extend the life of sponges by washing them in the dishwasher, or microwave in a mixture of lemon juice and white vinegar.
Start an outdoor compost pile or a portable kitchen compost to dispose of excess veggie and fruit scraps, skins, etc.
Store left-over food in glass containers, not disposable plastic bags. Recent reports demonstrate that plastic can leach hormone disruptors into your food.
Bring a canvas bag to the grocery store to reduce plastic bag waste.
Buy= 0 Arecycled and recyclable products. Check labels to be sure that packaging is recyclable and made of recycled content.

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At home trick is to use paper grocery store bags instead of trash bags. Save food containers such as cereal boxes, salad containers, etc. to put wet items in and then add to the brown bag. Put non-wet items directly into the brown bag.

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Thank you: www.nourishthis.com

Tips to make Roasted Chili Paste or Nam Prik Pow

2009-10-08T03:07:00.000-07:00

Here are Roasted Chili Paste or Num Prik Pow are very important ingredients for many Thai dishes. Always use for cooking STIR-FRY and SOUP menu. It’s a popular thai cuisine.

INGREDIENTS :

5 dried red spur chilies, roasted
8 roasted shallots
6 cloves roasted garlic
2 cup vegetable oil
1 tbsp palm sugar
1 ½ tbsp tamarind juice
¼ tsp salt
3 tbsp fish sauce
1 tsp shrimp paste

PREPARATIONS

1. Pound roasted chilies with salt to a fine paste. Add roasted shallots and garlic, and continue to pound until smooth paste

2. Add shrimp paste, pound lightly to combine. Transfer the mixture to a pan, saute in oil until fragrant. Season and taste with fish sauce, sugar and tamarind juice, stirring well.

Kitchen Tips & Tricks Part2

2009-07-21T09:09:00.001-07:00

Lemon/Lime: If the lemon or lime is hard, put it in warm water for 5-10 minutes to make it easier to squeeze.
Lizards: Hang a peacock feather, lizards will leave your house.
Milk: Moisten the base of the vessel with water to reduce the chances of milk to stick at the bottom. Keep a spoon in the vessel while boiling milk at medium heat. It will avoid sticking the milk at the bottom of the vessel. Adding half a tsp of sodium bicarbonate in the milk while boiling will not spoil the milk even if you don't put it in the fridge.
Mixer/Grinder: Grind some common salt in your mixer/grinder fro some time every month. This will keep your mixer blades sharp.
Mosquitoes: Put a few camphor tablets in a cup of water and keep it in the bed room near your bed, or in any place with mosquitoes.
Noodles: When the noodles are boiled, drain all the hot water and add cold water. This way all the noodles will get separated.
Onions: To avoid crying, cut the onions into two parts and place them in water for 15 minutes before chopping them. Wrap the onions individually in a newspaper and store in a cool and dark place to keep them fresh for long time.
Oven: Watch from the oven window to conserve energy because the oven temperature drops by 25 degrees every time its door is opened, To clean the oven, apply a paste of sodium bicarbonate and water on the walls and floor of the oven and keep the oven on low heat for about half an hour. Dried food can easily be removed.
Paneer: To keep paneer fresh for several days, wrap it in a blotting paper while storing in the refrigerator. Do not fry paneer, immerse it in boiling water to make it soft and spongy.
Papad: Bake in microwave oven. Wrap the papads in polythene sheet and place with dal or rice will prevent them from drying and breaking.
Pickles: To prevent the growth of fungus in pickles, burn a small grain of asafoetida over a burning coal and invert the empty pickle jar for some time before putting pickles in the jar.
Popcorn: Keep the maize/corn seeds in the freezer and pop while still frozen to get better pops.
Potato: To bake potatoes quickly, place them in salt water for 15 minutes before baking. Use the skin of boiled potatoes to wipe mirrors to sparkling clean. Don't store potatoes and onions together. Potatoes will rot quickly if stored with onions.
Refrigerator: To prevent formation of ice, rub table salt to the insides of your freeze.
Rice: Add a few drops of lemon juice in the water before boiling the rice to make rice whiter.
Add a tsp of canola oil in the water before boiling the rice to separate each grain after cooking.
Don't throw away the rice water after cooking. Use it to make soup or add it in making dal (lentils).
Add 5g of dried powdered mint leaves to 1kg of rice. It will keep insects at bay.
Put a small paper packet of boric powder in the container of rice to keep insects at bay.
Put a few leaves of mint in the container of rice to keep insects at bay.
Samosa: Bake them instead of deep frying to make them fat free. Don't fry the filling potato masala. Preserve the samosas in freezer. For eating, take out of the freezer two hours in advance and bake them over low temp.
Sugar: Put 2-3 cloves in the sugar to keep ants at bay.
Tadka: Use sprouted mustard seeds and fenugreek seeds for your tadkas. Both of them when sprouted have more nutritional values. Also this add flavour to the dish and can be more beneficial, besides giving decorative look to the dish.
Tomato: To remove the skin of tomatoes, place them in warm water for 5-10 minutes. The skin can then be easily peeled off.
When tomatoes are not available or too costly, substitute with tomato puree or tomato ketchup/sauce.
Place overripe tomatoes in cold water and add some salt. Overnight they will become firm and fresh.
Tamarind:Tamarind is an excellent polish for brass and copper items. Rub a slab of wet tamarind with some salt sprinkled on it on the object to be polished.
Gargles with tamarind water is recommended for a sore throat.
Utensils: Use nonsticking utensils. Use thick bottom utensils, they get uniformly heated. For electric stoves, use flat bottom utensils.
Add a little bit of common salt to the washing powder for better cleaning of utensils.
Vegetables: Don't discard the water in which the vegetables are soaked or cooked. Use it in making soup or gravy.
To keep the vegetables fresh for a longer time, wrap them in newspaper before putting them in freeze.
Chop the vegetables only when you are ready to use them. Don't cut them in too advance. It would spoil their food value.
Sink (Blocked): To clear the blocked drain pipe of your kitchen sink, mix 1/2 cup sodium bicarbonate in 1 cup vinegar and pour it into the sink, and pour about 1 cup water. In an hour the drain pipe will open.
Soup Salty: Place a raw peeled potato in the bowl, it will absorb the extra salt.
Yoghurt (Home Made): To set yogurt in winter, place the container in a warm place like oven or over the voltage stabliser.
Yogurt: If the yogurt has become sour, put it in a muslin cloth and drain all the water. Then add milk to make it as good as fresh in taste. Use the drained water in making tasty gravy for vegetables or for basen curry.
To keep the yogurt fresh for many days, fill the vessel containing yogurt with water to the brim and refrigerate. Change the water daily.

Kitchen Tips & Tricks Part1

2009-07-21T08:57:00.000-07:00

Almonds: To remove the skin of almonds easily, soak them in hot water for 15-20 minutes.
Ants: Putting 3-4 cloves in the sugar container will keep the ants at bay.
Biscuits: If you keep a piece of blotting paper at the bottom of the container, it will keep biscuits fresh for a longer time.
Butter: Avoid the use of butter. If it is essential to use, use a butter containing low saturated fat or with plant stanols (which avoid absorption of cholesterol by our body) or similar substitutes.
Apples: Apply some lemon juice on the cut surface of the apple to avoid browning. They will look fresh for a longer time.
Banana: Apply mashed banana over a burn on your body to have a cooling effect.
Bee and Scorpion Sting Relief: Apply a mixutre of 1 pinch of chewing tobacco and 1 drop of water. Mix and apply directly and immediately to the sting; cover with bandaid to hold in place. Pain will go away in just a few short mintues.
Bitter Gourd : Slit Karelas at the middle and apply a mixture of salt, wheat flour and curd all round. Keep aside for 1/2 an hour and then cook.
Celery: To keep celery fresh for long time, wrap it in aluminum foil and place in the refrigerator.
Burnt Food: Place some chopped onion in the vessel having burnt food, pour boiling water in it, keep for 5 minutes and then clean.
Chili Powder: Keeping a small piece of hing (asafoetida) in the same container will store chili powder for long time.
Chopping: Use a wooden board to chop. It will not blunt the knife. Don't use a plastic board, small plastic pieces may go with the vegetables.
Coriander/Mint: You can use dried coriander and mint leaves in coarse powder form in vegetable curry or chutney, if fresh ones are not available. To keep them fresh for a longer time, wrap them in a muslin cloth or wet news paper and keep in a fridge.
Cockroaches: Put some boric powder in kitchen in corners and other places. Cockroaches will leave your house.
Coconut: Immerse coconut in water for 1/2 an hour to remove its hust.
Dry Fruits: To chop dry fruits, place them in fridge for half an hour before cutting. Take the fruits out and cut them with a hot knife (dip it in hot water before cutting).
Dough/Rolling pin: If the dough sticks to the rolling pin, place it in freezer for a few minutes.
Egg peeling off: Make a small hole in the egg by piercing a pin before boiling it. You will be able to remove its skin very easily.
Egg fresh: Immerse the egg in a pan of cool salted water. If it sinks, it is fresh; if it rises to the surface, it is certainly quite old.
Garlic: Garlic skin comes off easily if the garlic cloves are slightly warmed before peeling.
Ghee: Avoid the use of ghee. If it is necessary, substitute it with canola oil. Even for making halwa, you can partly substitute it with oil.
Green Chilies: To keep the chilies fresh for a longer time, remove the stems before storing.
Green Peas: To preserve green peas, keep them in a polythene bag in the freezer.
Idlies: Place a betel (paan) leaf over the leftover idli and dosa batter to prevent them sour. Do not beat idli batter too much, the air which has been incorporated during fermentation will escape. If you add half a tsp of fenugreek seeds to the lentil and rice mixture while soaking, dosas will be more crisp.
Fruits: To ripen fruits, wrap them in newspaper and put in a warm place for 2-3 days. The ethylene gas they emit will make them ripe.
Frying: Avoid deep frying. Substitute deep frying with stir frying or oven bake. Don't pour the oil, but make a habit of spraying the oil in the utensil for cooking. Heat the utensil first, then add oil. This way oil spreads well. You will use less oil this way.
Left Overs: Don't throw away the foods left over. Store them in Fridge. Use them in making tasty dishes.

To be Continue>>

General Home Tips

2009-07-21T08:39:00.000-07:00

1. If ballpoint pen ink dried out then brush it on glass or heat it up.
2. Boil Silver Vessels in water mixed with baking soda and wash them in cool water to make them brighter.
3. Copper vessels can be cleaned easily with cloth dipped in curd.
4. To maintain brightness of brass made showcase items longer, apply clear-varnish.
5. Clean the mirror with newspaper to make it brighter.
6. To get rid off cigarette smell, keep some vinegar in an open vessel in the room.
7. Mixer Blender blades can get damaged if ice cubes are added to the juice mix.
8. Gold ornaments will become brighter if they are washed in sugar dissolved water or in Yellow powder mixed water.
9. Stains on marble can be removed by rubbing vigorously with wet cloth dipped in salt.
10. Smoke raw coconut fiber mixed with curry leaves to keep mosquitoes away.
11. Smoking dried orange shells will keep the mosquitoes away.
12. Add little vinegar in the water in flower Vase to keep the flowers fresh longer.
13. To remove chewing gum from cloths keep ice on it and scrape it out.
14. To remove ink stains apply curd on it and wash with soap & hot water after half an hour.
15. To remove fresh ink stains apply lemon juice immediately and wash.
16. Wash after applying glycerin on blue-ink stains.
17. Apply glycerin on lipstick stains and wash with soap & hot water.
18. Apply petroleum jelly on lipstick stains and wash.
19. Mix camphor with kerosene and spray to clear off termites.
20. Sprinkle crushed curry leaves to keep away houseflies.
21. Clean the tables with clothes dipped in dettol-diluted water to keep houseflies away.
22. Dip Linen cloth in Blue and rub to remove scratches from watch or spectacles.
23. Rubbing Steel vessels with cloth dipped in vinegar makes them brighter.
24. Use wet cloth to clean smaller chips of glass pieces from the floor.
25. Dip cotton in perfume and rub it over the electric bulb before lighting it, perfume smell will spread very fast.
26. Dip cotton in turpentine and keep it in places to keep the rats away.
27. Apply soap on needle to prevent it from breaking while sewing thicker clothes.
28. Put silver ornaments in buttermilk for one day and wash it to make them brighter.
29. Spray Turpentine to keep the cockroaches away.
30. To open and close table drawers easily brush wax at the edges,
31. Sprinkle Garlic around the house to keep the snakes away.

Grill Vegetables

2009-07-21T06:17:00.001-07:00

Grilled vegetables can be an easy accompaniment to other grilled foods or the centerpiece of a vegetarian meal.

Instructions

Choose vegetables that take well to grilling, such as peppers, eggplant, tomatoes, corn on the cob, button mushrooms and summer squash.
Clean and trim the vegetables. Cut large ones into halves or slice them into large sections.
Parboil small, waxy potatoes until tender before grilling. Remove silks from corn but leave husks on, and soak in water for about 1 hour before grilling.
Marinate vegetables for 15 minutes before grilling (see Tips). Or just brush them lightly with oil so they don't stick to the grill, if you won't be cooking them in a foil pouch or vegetable basket.
Prepare a medium-hot fire in the charcoal or gas grill.
Put the vegetables directly on the grill grid, on skewers or inside a foil pouch or vegetable basket. Begin with the vegetables that take the longest to cook - denser vegetables such as potatoes or peppers will take longer than moisture-filled ones such as tomatoes.
Turn the vegetables often, brushing on more marinade as needed.
Remove the vegetables when they can be easily pierced with a fork.

Tips & Warnings:

Marinades can be made the day ahead and stored, covered, in the refrigerator.
Try this basic marinade: Combine 2 parts olive oil and 1 part lemon juice with 1 peeled and crushed garlic clove.
To the basic marinade, try adding fresh herbs, such as rosemary, thyme and marjoram. Or try using different oils (walnut or sesame, for instance) and different vinegars (balsamic, red wine, sherry, rice wine).
Flavored butters, such as chili butter and herb butter, are delicious with grilled vegetables. Just knead seasonings of your choice - try chili powder, seasoned salt or dried herbs - into soft, unsalted butter.
Most vegetables cook quickly, so it is unwise to leave them unattended on the grill.

How to Make Natural Alkaline Cleaner

2009-07-21T05:51:00.001-07:00

Commercial cleaners may do the job, but they can leave nasty traces of the toxic ingredients that they usually contain. Those toxic traces are then breathed in or even accidentally ingested by those who live where they've been used. One way around this is to avoid commercial cleaners altogether, relying instead on the all natural variety. Here's how to make natural alkaline cleaner.

Instructions:

Locate a regular spray bottle with a screw-on, screw-off the top.
Put a 1/2 teaspoon of washing soda into the spray bottle.
Add 2 teaspoons of borax to the contents of the spray bottle, then shake several times.
Add a 1/2 teaspoon of liquid detergent to the contents of the bottle, then shake well once again.
Heat up 2 cups of water in a regular pan. The water needn't reach the boiling point, but should be at least as hot as you might use for tea or hot chocolate.
Pour all of the water into the spray bottle so that it combines with the rest of your cleaner. Shake the bottle until your mixture has completely dissolved into the hot water.
Spray the dirty areas about every 6 to 9 inches or so, wiping well with a rag as you move along. If a particular dirty spot won't clean easily, try spraying it generously then allowing your mixture to sit undisturbed for a few minutes. This will allow it to fight the filth, after which you should be able to wipe away with the rag.

Tips & Warnings:

Store your natural cleaner in a spray bottle on the shelf, out of the reach of children. It will last for years!
Be careful to not spray in your face, especially your eyes!

Household Hints & Tips Part2

2009-06-08T21:03:00.000-07:00

Solve those everyday household problems and learn how to clean up more quickly and easily. You will be amazed what everyday items can do to save you money and time.

Iron Clean your iron of lime scale
Pour equal amounts of vinegar and water into the water holder. Put on the steam setting and let it stand for 5 minutes. Cool and drain.
Iron plate
Heat equal parts vinegar and salt in a small pan. Rub solution on the cooled iron surface to remove dark or burned stains. Use a paste of bicarbonate of soda & water to clean the bottom of your iron.
Laundry
Put about 1/4 cup of bicarbonate of soda in washing machine It helps soften and boosts cleaning power.Great in laundry to remove cigar/cigarette smells and stains.
Mold and mildew removers
Mix a solution of two teaspoons tea tree oil to two cups of water and keep in a spray bottle. Spray onto mold or mildew. Don't rinse.
This solution will also remove musty smells from cloth items and clothes. Soak clothes for a few hours, then wash normally. What can't be soaked can be sprayed and then aired for a few days until the fragrance of the tea tree oil subsides.- On non-porous washable surfaces, try vinegar or a solution of borax and water.
Oven
Warm the oven, mix a cup of water with half a cup of cloudy ammonia in an oven-proof bowl, turn the oven off and place the bowl in it for 10 to 15 minutes, wipe the walls of the oven with a stiff brush and some bicarbonate of soda, wipe over with a damp cloth. The racks should be easy to clean with a scourer and some bicarbonate of soda after the cloudy ammonia treatment. After you have cleaned your oven, wipe it over with a solution of 1 heaped teaspoon of bicarbonate of soda and 300mls of water. This will make the job easier next time. Wipe oven with vinegar to prevent grease build up.
Plastic
Some bicarbonate of soda on a damp cloth removes dust from the plastic parts of electronic equipment.
Plastic crockery and plates
Remove stain by rubbing with a paste of equal parts bicarbonate of soda and coarse salt.
Plastic food containers
To remove odours, fill the containers with scrunched up balls of newspaper, and then place in the freezer for a few days, or soak in a solution of bicarbonate of soda and water, and then scrub with a damp cloth and bicarbonate of soda.
Shower curtains
Bicarbonate of soda is excellent for cleaning shower curtains - in or out of the washing machine.
Silver
Clean with a solution made from one and a half teaspoons of salt and one and a half teaspoons of bicarbonate of soda dissolved in one litre of water, bring to the boil and drop silver cutlery in, boil for 3 minutes and then polish with a soft cloth. If the silver is badly tarnished, add a piece of heavy duty aluminum foil. This will react with the soda to lift the tarnish.
Sinks & baths
Bicarbonate of soda cleans porcelain sinks and bath.
Stainless Steel
Vinegar cleans stainless steel & Copper pots Stainless Steel Use bicarbonate of soda as a pot scrubber. Make it into a paste and scrub stainless steel, iron or copper pots and bottoms with it Surfaces Soapy water or a small amount of bicarbonate of soda. Thermos flask Soak thermos flasks with about 3 tablespoons of bicarbonate of soda and hot water. It takes out coffee and tea stains. Also sprinkle bicarbonate of soda into the dry thermos before putting the cover back on and storing it. It keeps it fresh. JUST remember to rinse out the bicarbonate of soda before you fill it next time.
Wallpaper remover
You can use vinegar to remove wall paper. First remove top layer of wallpaper. Then spray vinegar on and let stand for a minute or two. Then pull backing away. Scrape excess glue off wall. Wipe remaining glue off with vinegar and rinse with water.
Washing machine & dishwasher
Add vinegar to the soap container and run through a regular cycle to dissolve detergent residues. Use vinegar in place of rinse aid. Fill powder holder with bicarbonate soda.

Household Hints & Tips Part1

2009-06-08T18:42:00.000-07:00

Many of us spend too much money and too much time on household cleaning. Is it really necessary to have one product for the kitchen tiles and another for the bath? You'll find all sorts of helpful household hints here…

Bathtub
The film that accumulates in your bathtub, shower tray and washbasin can be removed by soaking and scrubbing with Vinegar.
Brass
Rub with a lemon half dipped in salt. It will not only clean but also leaves a great shine.
Chopping boards
Use a scrubbing brush with bicarbonate of soda and table salt and then rinse thoroughly with hot water to clean wooden chopping boards.
Also use bicarbonate of soda on plastic cutting boards before washing with dishwashing soap and hot water. Sprinkle with bicarbonate of soda. Wipe with a damp cloth.
Coffee pots
Use bicarbonate of soda to clean your coffee pot, run dissolved through coffee maker then two more runs with fresh water. Cooker & tiles Use bicarbonate of soda to clean the cooker and tiles behind it. It does a great job on grease!!
Coffee Stains
Use salt to clean your discolored coffee pot.
Clean stainless steel sinks
a paste made of dishwashing liquid and a generous amount of bicarbonate of soda takes brown stains out. Rub with white flour. Use a dry cloth to clean and shine.-
Copper
Rub vigorously with half a lemon dipped in mixture of salt and white vinegar.
Cups & Mugs
Sprinkle bicarbonate of soda directly on coffee or tea stains in cups and mugs, rub gently with sponge or washcloth and rinse. Stains are gone!
Cutlery
Rub with the cut side of a raw potato, then wash in warm water and polish.
Crystal
Wash in a solution of 1 part vinegar to 3 parts water.
Dishes
Vinegar cuts grease and freshens dishes when washing them.
Dishwasher
Put some bicarbonate of soda in the dishwasher to help eliminate streaks and spots from the extremely hard water.
Drains
Cover slow drains with bicarbonate of soda and pour a pot of boiling water over it and it cleans the drains. Do this at least twice a month. Drains Use a sink strainer to avoid blocked drains. To unblock, try a plunger and boiling water. Or pour in a quarter cup of bicarbonate of soda and add a quarter cup of white vinegar. Hold the plug in while the drain fizzes.
Fridges
Put an opened box of bicarbonate of soda in the fridge to absorb odours. Use it with warm water to wash the inside of the refrigerator
Glassware
Half fill container with cold water add 1 tablespoon of dry mustard, shake, leave for 30 minutes then rinse. Also removes odours. Mix grated peeled potato with warm water, allow the solution to stand in container, swirl occasionally and rinse.
Place raw rice, dash of vinegar and salt with water in the container. Swish , empty, then rinse.
Humidifiers
Vinegar cleans calcium deposits, lime, and scum from your humidifiers

Thai cooking equipment guide

2009-06-08T01:49:00.000-07:00

Most people are familiar with woks, which are used in virtually all Asian cooking. In Thailand, we use some equipment, like a sticky rice steamer and basket, that are not used much in other Asian countries. A kloke, or mortar and pestle, is another tool that's used a lot in Thai cooking, both to make Som Tum and to pound ingredients used in dipping sauces and curry pastes. Most of the tools shown here are available at Asian markets, and most can be ordered from websites as well.

The Thai stone mortar and pestle (on the right) is made from carved granite. It's used to pound curry pastes and other dried spice ingredients such as coriander seeds, cumin seeds, cloves, and dried peppers. The mortar on the left is made from clay and the pestle at the bottom is made from wood. This kind of mortar and pestle is commonly used for pounding green papaya salad (Som Tum), fresh peppers, fresh garlic, and more.

The clay pot on the left is used in the oven to cook dishes such as Seafood with Silver Bean Thread Noodle (Woon Sen Ob Talay in Thai), Dungeness Crab with Thai herbs (Poo Ob Mor-din) and Pineapple Fried Rice with Shrimp in Clay Pot (Kao Ob Saparote in Thai). The clay pot on the right is used for soups like Tom Yum. Charcoal can be put in the bottom to keep the soup warm during the meal. Clay pots are available at most Asian markets .

This type of charcoal grill has been used in Thailand for a long, long time! Hot coals are placed in the bottom of the grill and a wok sits on the top. The grill is essentially a metal pail with concrete inside formed into a space that holds charcoal (which is added through a hole cut into the side. A ceramic piece holds the wok above the coals.

This Thai cooks knife is easy to handle with a wood handle and slim stainless steel blade. Its reasonably priced for both the amateur and professional chef. Stainless steel blade, hardened and tempered. Wood handle.

Coconut Grater (gkra-dtai in Thai) to prepare fresh coconut milk or shredded coconut meat for Asian and Thai recipes.

Indoor Portable Fish Grill use this non-electric fish-shaped aluminum serving platter for a fantastic presentation at your next Asian dinner party. This type of serving platter is often used in Thailand's famous seafood restaurants with hot charcoals or tea lights inside the lower chamber to keep the food steaming hot at tableside. But if the idea of serving a whole fish makes you squemish, you may also serve fillets of salmon, catfish, or tilapia in this handsome heated platter.

This is a bamboo steamer tray that's mostly used to warm foods like dumplings, chicken or pork meat, and vegetables. Bamboo steamers come in a variety of sizes and are available at most Asian markets and some supermarkets and department stores.

This sticky rice steamer kit is perfect for steaming sticky rice. The basket is made from woven bamboo, which keeps the sticky rice from getting too wet during steaming. The steaming pot is made from aluminum and this pot is about 8" wide at the top and about 10" tall. Water is placed in the bottom of the pan and it's brought to a boil. Sticky rice, which has been soaked overnight (or for at least 3 hours), is placed in the basket. The rice should steam for approximately 15-20 minutes or until it turns translucent. Any round pot cover can be placed in the basket in order to keep most of the steam from escaping.

In Thai cooking, a good wok is very important! A non-stick wok or frying pan is best for stir-frying noodle dishes like pad thai or fried rice. Stainless steel or cast iron woks are best to use for stir-frying vegetables or meat.

Wok Shovel (turner, charn, spatula or daliew in Thai) is used for stir frying in a wok. The shovel helps to turn the food to cook it evenly, The rounded shape of the end of the turner is ideal for the curved surface of the wok.

This Brass Skimmer is used to steam noodles, vegetables and/or meat in boiling water to prepare Thai and Asian noodle dishes.

Use this Bamboo Handled Wire Mesh Strainer (or Skimmer) when deep fat frying wontons, egg rolls, and appetizers. Also great for boiling pasta, dumplings, noodles, vegetables or meat for soups.

This Thai hot pot with lid is made from aluminum. We use it to serve soup like Tom Yum, Hot and Sour Soup (Gang Som Pae Za in Thai) and Chicken and Coconut Soup (Tom Kha Gai in Thai). Charcoal is placed in the bottom of the pot (sterno cans are used in the US), which keeps the soup warm during a meal (in Thailand a meal can last several hours!). Thai hot pots are sold at most Asian markets or order online .

Sticky Rice Serving Basket is serve each guest an individual serving of sticky rice in their own beautiful bamboo basket (grateep in Thai). This type of bamboo serving basket is necessary equipment for enjoying traditional North-East Thai food.

Rice Serving Bowl will transport your dinner guests to exotic South East Asia. Use this server with ladle, for serving steamed jasmine rice.

This three tray aluminum steamer comes in a variety of sizes. It's used for steaming fish, vegetables, tapioca dumplings, and chicken. Water is placed in the bottom tray and it's brought to a boil. Oil should be rubbed on the trays before using to keep the food from sticking. A big sheet of banana leaves is often used with this type of the steamer to wrap up food prior to cooking.

This electric rice cooker is the most convenient way to cook rice and you'll find one in most homes in Asia. The rice cooks in just 5-10 minutes and after it's cooked you can leave it in the rice cooker to warm until it's ready to serve. Rice cookers come in different sizes, depending upon how much rice you eat and how many people you're cooking for. Common sizes are 3, 5, 8, and 10 cups. Rice cookers are available at most Asian markets and many department stores.

How to buy fresh Rambutans?

2009-06-06T21:20:00.001-07:00

Rambutans are grown in Thailand as well as Malaysia, Indonesia, the Philippines, and Australia. Most rambutans are red, but in Malaysia a smaller, yellow rambutan can also be found.

Rambutans grow in clusters on evergreen trees, and are hairy-looking exotic wonders!

Buying Tips:

Rambutans can be purchased in wet market in Thailand and Asian markets and Asian/Chinese food stores worldwide look for them in the produce section.

When buying rambutans, look for bright red skin. A little orange or yellow on the skins in addition to red is okay, but green skins mean the rambutans are unripe. Don't buy rambutans that have turned black or have a lot of black "hairs", as this indicates they are over-ripe.

Health Benefits:

Rambutans are high in vitamin C, plus copper, manganese, and trace elements of many other nutrients such as potassium, calcium, and iron.

Opening the Rambutan:
To open a rambutan, make a cut through the skin with a sharp knife. Note: If your rambutans are very ripe, they can also be twisted open between your hands, and the fruit simply popped out.

Enjoy eating your fresh rambutans as a snack or fresh fruit dessert. Like lychees and longans, rambutans make an excellent addition to a fresh Tropical Fruit Salad (Recipe). ENJOY!

How to cook with a Clay pot

2009-05-18T20:52:00.001-07:00

This quick how-to guide will explain how to use a clay pot to make an array of Thai, Chinese, and other Asian dishes. Clay pot cooking is easy and fast, and also saves electricity. Another advantage of cooking with a clay pot is that it's pretty enough to take from stove to table - AND the food will bubble and stay hot while you're eating. And when you're done, the pot can go straight into the refrigerator until you're ready for leftovers (saves dish-washing). So why not impress your guests by cooking up a Thai curry (or other dish) in a clay pot?

First of all you need a good Clay pot. If you don't already own a clay pot, it's easy enough to buy one. And if you go to the right place, they're also inexpensive. Look for a medium-sized clay pot (like the one shown in the picture) at Asian/Chinese stores or markets - they'll be much cheaper here than in specialty cooking stores.

If it's brand new, clean your clay pot thoroughly and dry it.
Fill the clay pot with your curry or other recipe ingredients. Leave some room at the top - 1 to 1/2 inch - for the ingredients to bubble.
If this is the first you're using your clay pot: Start with minimum heat for 5 minutes, then gradually increase up to medium-low for at least 15 minutes. You can then turn the heat higher. If the pot has been used before, you can start at a medium-high temperature.
Now turn the heat to medium-high until your curry (or other recipe) begins to bubble. Then reduce heat to medium-low or low - just enough heat to keep the dish simmering nicely. Cover with the clay pot lid.
Remove lid after 15 to 30 minutes to give ingredients a stir, and also to see how much longer your dish will need to cook. Most meat dishes will take between 30 and 60 minutes, depending on meat type and thickness. Fish and vegetables will cook in a matter of 5-10 minutes once pot is bubbling.
When your curry (or other hot pot dish) is done, turn off the heat. Watch the temperature of the handles - depending on the type of clay pot you own, the handles may be quite hot and require the use of oven gloves.
Make sure lid is on securely. Carefully lift clay pot from stove and place directly on your table. You will need a potholder, or it will burn the wood/surface. Remove lid and voila - a perfect clay pot dish!!

Tips:

The best dishes to make in a clay pot are those with a sauce, like curry, soup, hot pot, or other "runny" dishes. The "sauce" needs to be quite liquid, otherwise your dish may burn.
Leftovers can be refrigerated in the clay pot - just put the lid back on.
When heating up leftovers, gradually warm up the clay pot (if it's been in the refrigerator) in the same way you would for a new clay pot - very gradually, beginning with minimum heat. Otherwise the clay may crack.
Clay pots are dishwasher-safe, although I would never put mine in a microwave.
Note that clay pot cooking is done at lower temperatures than regular cooking - this is because the clay holds heat so well. A great way to save energy!

Cooking with a Wok

2009-05-18T20:48:00.001-07:00

Furnish your kitchen with the right utensils for Thai cooking. If you don't own a wok or a food processor, these may be things you'll want to invest in. Other than that, Thai cooking requires few implements; in fact, if you visit Thailand, you'll see simple portable Thai kitchens set up by the roadside with remarkably delicious Thai food for sale! 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.

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; they're 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.

Types of Woks

In today’s marketplace, there are many types of woks to choose from, and they come at varying prices, 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).

I prefer to use a stainless steel wok. Though they are a little more expensive, a good one will last forever! When shopping, look for a thick base at the bottom of the wok, as thin steel will encourage sticking.

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.

Thai Vegetable

2009-05-03T21:54:00.000-07:00

Thai Vegetable is serve as the main food in most of the Thai people. Thai love to eat vegetable because it provides many nutrients to the body . It give nourishment which makes every person to be healthy .Eating vegetable is a good habit because it makes strong and healthy keeping an body alive , free from sickness or any disease.

Broccoli: Thai name is also Broccoli
Broccoli, a member of the cabbage family, is green to purple-green in color and has tightly clustered flowers, or florets, borne on sturdy stalks. The florets are the most tender part. The stems, if peeled, can also be used. Choose firm stalks and closed heads with deep color and no yellow areas. Refrigerate in a plastic bag for up to 4 days.

Carrot: Thai name is also Carrot
Carrots are root vegetables that are bright orange in color, with a sweet flavor and a crisp texture. They range in size from small, baby carrots to short, almost round varieties to long, slender roots. Fresh carrots are sold year-round. Avoid droopy carrots with cracks or dry spots. Remove the feathery green tops and store in a plastic bag in the refrigerator for up to 2 weeks. Peel or scrub carrots before using.

Cassava Root: Thai name is Man Sam Pa Lang
Usually used to make desserts.

Lotus root: Thai name is Raug Bua
Lotus root is an underwater root that grows to be as long as four feet. The root is dark reddish brown and needs to be peeled prior to using. The flesh is a creamy white and tastes similar to coconut. Lotus root is available canned, dried or candied and can be used as a vegetable or in dessert dishes.

Shiitake Dried Mushroom: Thai name is Het Hom Hang
It is also known as Shiitake mushroom. It has no flavor but is used for its texture. It is available in dried form, and looks like dried, black, wrinkled paper. When soaked in water for about 10-20 minutes, it swells and resembles wavy seaweed or jelly. Stored in its dried form, it will keep indefinitely.

Bean Sprout: Thai name is Thua Ngok.
Most often used of bean sprouts in Thai cooking are the small "green" sprouts from mung beans and the larger "yellow" sprouts from soya beans. Soya beansprouts have a stronger flavour than mung beansprouts, but both are relatively delicate, with a pleasant and unique crunchy texture. Fresh beansprouts are widely available in supermarkets, health-food stores and Asian food stores, or you can easily sprout your own beans at home. Avoid canned beansprouts as they are flaccid and tasteless.

Bell Chilli: Thai name is Phrik Youkg Bell Chilli,
Phrik youkg, is light green in color and mild in taste. They are used in spicy salads and chilli Pilstes for their fragrance, and in stir-fried meat dishes for both flavor and aroma.

Bitter Melon: Thai name is Ma Ra
Tropical, annual vine has bitter taste Culinary use: Soup, curry, and salad. (If you don‘t like the bitter taste, parboil with salt and rinse 2-3 times before cooking.) The Thais belive that it is very good for the kidneys and blood. Look for small and firm specimens that are still green when buying. Medicinal use: Mild laxative, antipyretic gargle the fruit juice to relieve an aphthous ulcer.

Banana Blossom: Thai name is Hua Plee
Also called banana flowers and banana blossoms, these are in fact the tender hearts of unopened banana flowers, which have been stripped of their purple petals. They are available fresh in some Asian markets and also canned or dried. Fresh banana buds discolour rapidly once they are sliced or shredded, so should be brushed with lemon juice to prevent this. Banana buds are used in northern Thailand to make a tasty, squash soup. They are also a popular salad ingredient, tasting rather like artichokes.

Chinese Radish: Thai name is Hua Chai Tau or Hua Phak Kard.
Thais value this vegetable, believing that it aids digestion, cools the body and improves blood circulation. Also called giant white radish or winter radish, it is a long white root that resembles a slender, smooth-skinned parsnip in appearance. It can be up to 40cm/l6in long, although the Thai variety is often considerably smaller. Large specimens tend to be fibrous and should be avoided. When raw, the flavour of mooli is cool, sharp and peppery, and the texture is crisp. Thais don't often eat it this way, but the grated flesh is sometimes used to tenderize seafood. When the vegetable is cooked, the characteristic texture is retained, but the flavour becomes quite sweet.

Chinese Mustard Green: Thai name is Phak Kwang Tung Jeen.
The Chinese name for this type of cabbage is choi sum. It is widely grown in the West and is often available from farmers' markets, as well as Asian food stores. The stalks, leaves and yellow flowers of this plant are all edible and have a delicate flavour. The cabbage is usually cut into short lengths and used in soups and noodle dishes, but it may also be stir-fried.

Coconut: Thai name is Ma Phrao
Coconut, ma phrao, is found nearly everywhere people have settled in all parts of the country and its production is important to the economy. The use to coconut milk in curries is a hallmark of Thai cooking. The meat of ripe nuts is scraped either by hand or by machine. The grated coconut is placed in a basin and mixed with a certain amount of warm water. The coconut is then picked up in the hand, held over a second container, and squeezed to press out the coconut milk, ka-thi. A fine meshed strainer should be positioned below the hand during squeezing to catch any meat that falls. Many cooks add a little salt to the water or the milk.

Cucumber: Thai name is Taeng Kwa
Cucumber, taeng kwa, Cucumis sativus, has short fruits about 8 em long which are crispiest while still green and white, before yellowing. A larger type, taeng ran, are also eaten.

Tomato: Thai name is Ma kheua Thet
Tomatoes, Ma-Kheua thet of three types are used in Thai cooking. The first is small, round fruits, not much bigger than a pea, which grow in clusters and have a sweet and sour taste. These are used in Northern and Northeastern dishes. Large-sized tomatoes are sweet and are used in sour and spicy soups and in spicy salads. The third type is cherry tomatoes. These have a sweet and sour taste and are used in Northeasternstyle papaya salad as well as in curries and sour and spicy soups.

Twisted Cluster Bean: Thai name is Sa Taw
The seeds of a huge tree that grows in southern Thailand, these beans are about the size of broad (fava) beans. The bright green pods that house them are flat and wavy. The beans themselves have a peculiar smell and nutty taste that give a distinctive flavour to regional dishes. The beans are usually eaten as a vegetable, and they taste good in a sweet-and-sour stir-fry. They are also sometimes roasted and eaten with nam phrik, and are made into pickles.

Wax gourd: Thai name is Fak Khiao
Wax gourd, fak khiao, Benincasa hispida, also called white gourd or Chinese preserving melon, is oblong and light green to white. The ends are rounded and the flesh is solid and white.

Winged Bean: Thai name is Thua Phu
It bears a pod which in cross section looks like a rectangle that has a fringe-like extension at each corner, the "wings" of the bean.

Yard Long Beans: Thai name is Tua Fugk Yaew
These are long, deep green ,stringless beans which grow up to 30-60 cm. Cut in short lenghts, they are used in stir-fries, curries and sometimes soups, They have less flavour than other types of green beans but are easier to prepare.

Bamboo Shoot: Thai name is Nor Mai
Bamboo shoots are the crisp, mild-flavored, white to ivory shoots of the bamboo plant. The shoots of the bamboo are cut when they have grown about 15 cm. above the ground. Before using, peel the skin and boiled the inner white part for 30 minutes. The canned variety needs to be boiled for only 10 minutes. This is a popular ingredient in Thai cooking and can be purchased from general stores and markets.

Baby Corn: Thai name is Khao Phod On
Baby corn refers to whole, entirely edible cobs of immature corn, no more than 2-3 inches (5-7.5 cm) long. Corn is a popular vegetable in Thailand. For stir-fries and soups, Thais prefer baby corn cobs, which have a musty sweet flavour, as well as a crunchy texture. They are available fresh and canned. Fresh baby corn cobs are best eaten soon after purchase but can be stored for up to 1 week in the salad drawer of the refrigerator.

Asparagus: Thai name is Nor Mai Faruang
Asparagus are long, slender vegetables that grow as shoots in spring and early summer. The straight, firm stalks, which range from pencil thin to as thick as your thumb, are prized for their delicate flavor; the tender tips have a particularly delicate flavor and texture. The most common variety is green and sometimes tinged with purple at the bud. White and all-purple stalks are also available in farmers' markets and well-stocked grocery stores. Look for asparagus with crisp, straight stalks and tight buds. Wrap in damp paper towels and refrigerate in a plastic bag for up to 4 days. Trim the stalks before using. Cut or snap off the tough ends and discard. If desired, peel the bottom third or half of each stalk with a vegetable peeler for a more tender texture.

Apple Aubergines: Thai name is Makheua
These small round aubergines are pale green, yellow or white. They are eaten raw with the ubiquitous chilli sauce, nam phrik, or cooked in curries. They have little flavour, but when raw have an interesting texture. They discolour rapidly once cut, so drop' them into salted water if you are preparing them in advance.

Angled Loofah: Thai name is Buap Liam
Also known as silk gourd, silk squash or Chinese okra, this dark green vegetable looks like a long, thin courgette (zucchini) or a very large okra pod, and has angular ridges down its length. A close relative, the smooth loofah is paler in colour, larger and more cylindrical, with a slightly thicker base. Both have a very mild taste, similar to cucumber, which can be used in its place in most cooked dishes. The gourds are eaten young, while they are still sweet. They become unpleasantly bitter as they mature. Loofah is used in stir-fries and soups, and is often boiled and eaten with nam phrik.

Household Tips

2009-04-27T00:41:00.000-07:00

Household Tips:

Stubborn stains can be removed from non-stick cookware by boiling, 2 tablespoons of baking soda, 1/2 cup vinegar, and 1 cup of water for ten minutes. Before using the pan again, season it with salad oil.
Burnt food can be removed from a glass baking dish by spraying it with oven cleaner and letting it soak for 30 minutes. The burnt-on residue will be easier to wipe off.
Whenever you empty a jar of dill pickles, use the left-over juice to clean the copper bottoms of your pans. Just pour the juice in a large bowl, set the pan in the juice for about 15 minutes. Comes out looking like new.
To restore color and shine to an aluminum pan, boil some apple peels in it for a few minutes, then rinse and dry.
Instead of using expensive silver cleaners, put a dab of toothpaste on a clean rag and rub it on your precious possession. After you've rubbed it in, just clean it with another clean rag. Your silver will look like new.
To clean copper bottoms on pots and pans, simply open a can of tomato soup paste, rub it on and scrub then rinse. If you do this weekly, your pots and pans stay shiny clean. This is a very inexpensive way to clean copper and brass items!
Stains and sediment in cut glass or hobnob bowls or vases respond to olive oil. Pour some in and let stand until the stains or sediment disappear.
Clean eyeglasses; Wipe each lens with a drop of vinegar.
When preparing lunches for your children (or anyone), try "drinkable" ice packs: Fill a 12-ounce plastic bottle about halfway with drinking water and freeze it.
Overnight, tilting the bottle so the water will freeze at an angle (if you freeze it straight up, the expanded water will make the bottle bulge). Next morning pack the lunch, add more drinking water to the bottle, and stick it in the lunch box to keep the food cool and be melted enough to drink by lunchtime.

Low Fat Cooking

2009-04-27T00:33:00.001-07:00

Low Fat Cooking:

Get into the habit of measuring the oil you use while you cook, rather than just pouring it out of the bottle. It will be much easier to moderate the amount you use.
Use non-stick cookware so that you don't have to use as much, if any, fat. When sauteing, use a small amount of chicken broth or wine instead of butter or oil.
To make fat-free broth, chill your meat or chicken broth. The fat will rise to the top, and you can remove it before using the broth.
Many vegetables and fruits, including potatoes and apples, retain many of their nutrients in their skin. So when possible, leave the skin on your fruits and vegetables and cook them whole.
Romaine lettuce is loaded with vitamins compared to iceberg. It has three times as much Vitamin C and six times as much Vitamin A.
Vitamin C is destroyed quickly in cooking - so cook your vegetables with Vitamin C in the smallest amount of water possible and for a short amount of time.
Stock up on spices. One of the keys to cooking low-fat and not getting bored is to spice your food well. When you have finished your recipe, always taste it and adjust the spices to meet your taste.
Purchase the best (i.e. heaviest) set of non-stick cookware you can afford.
When cooking a dish with both vegetables and meat (i.e. in stir frys and stews), reduce the amount of meat by 1/3 and increase the amount of vegetables by 1/3. You will hardly notice!
Thicken gravies with milk or broth blended in the blender with flour. Be sure to cook long enough to remove the raw flour taste. You'll never notice the lack of fat.
Use olive oil for cooking when appropriate. It adds to the taste of the dish and is better for you.

How to open and serve a jackfruit?

2009-04-26T00:32:00.000-07:00

The jackfruit is the single largest fruit in the world that comes off a tree. They can weigh up to 80 pounds and be three feet in length. The outside of the fruit is greenish yellow, and it has a thick leathery spiky skin. The sap inside is as sticky as glue, and it takes some work to get the fruit out.. The fruit itself looks like large corn kernels and is fibrous and sweet.

In Thailand most families have a jackfruit tree in their backyard, the reason is that the name of the fruit in Thai is "ka-noon". "Noon" means "support" in Thai. So by having this tree behind you, you have support behind your family.

Practically what this means is that there are millions of these trees producing these incredibly large fruits and they are commonly found everywhere in the kingdom. The fruit inside is delicious, and I think best served a bit chilled.

Jackfruit are unable to be grown outside of the tropics, but every once and a while you can find them in an asian food store. If you see one, grab it. It's a taste experience you won't soon forget.

Tips for finding a good one:

1.The smell. Take a deep whiff, the ripe jack fruit has a strong pungent odor. If you can't smell anything it's not ripe yet.

2.The color. A ripe jackfruit is greenish yellow in color.

3.The feel. A ripe jackfruit is a little bit soft, but not squishy.

Finding and buying a jackfruit is much like a dog chasing a car. So now that you've been lucky enough to score one of the largest fruits in the world, What happens now that you got one?

Take a look at the video below, Aunchalee teaches you how to open and serve a jackfruit.

How to make fresh coconut milk?

2009-04-26T00:21:00.000-07:00

Coconut Milk is a white milky product of coconut meat crushed and infused with water used in cooking throughout Asia. It should not be confused with coconut juice, a refreshing drink which is the naturally occurring liquid inside fresh coconuts. Usually sold condensed in cans, and found in any grocery store. Coconut milk is used as a base for several Thai recipes, including Coconut Chicken Soup, and Green Curry Chicken, as well as some desserts.

Most Thai people use canned Coconut milk in their recipes, and the Chaokoh brand is highly recommended. Making coconut milk used to be very labor intensive, requiring a special scraping tool/stool called a kratai-kood-maprao which literally means "rabbit shred coconut", perhaps for the up and down motion that the person does in using it. However if you have a food processor making your own coconut milk from fresh coconuts is not that difficult, and has the benefit of being fresh, and free of any preservatives or chemicals. The video below shows you how to make your own organic coconut milk.

Stir-Fry Tips

2009-04-02T09:43:00.000-07:00

Make sure you have all the ingredients you need ahead of time.
Make sure all the food is cut according to directions before you start. Never try to prepare food while stir-frying.
For even cooking, cut all the ingredients the same size.
If not following a recipe, cut all the ingredients into bite-sized pieces.
Pre-heat the wok on medium-high to high heat for at least a minute before adding oil. (You may want to skip this step if you have a nonstick pan - it can damage the coating.)
Add the oil (up to 2 to 3 tablespoons depending on the dish; peanut, canola or other vegetable oils are good) drizzling it so that it coats both the sides and the bottom of the wok. The oil heats faster this way.
Before adding other ingredients, season the oil by cooking a few pieces of garlic and ginger. (Note: you may want to reduce the heat at this point to keep them from burning).
If the recipe calls for meat and vegetables, cook the meat first and then set it aside. Add the meat back when the vegetables are almost cooked. This ensures that the meat is not overcooked, and that the meat and vegetables retain their individual flavors.
Meat is normally stir-fried on high heat to seal in the juices (individual recipes can differ).
Never add more than a cup of meat at a time to the wok. Lay the meat out flat to cook.
Remove the meat from the wok when it changes color - for example the redness in the beef is gone. At this point the meat is approximately 80 percent cooked.
Stir-fry vegetables according to density, with the densest vegetables being stir-fried first and for the longest time. Denser vegetables such as broccoli, carrots and eggplant require more cooking time than green leafy vegetables such as bok choy.
If you're uncertain about the order in which to stir-fry vegetables, the simplest solution is to stir-fry them separately, one at a time.
If possible, wash the vegetables ahead of time to ensure that they have drained and are not too wet.
Alternately, if the vegetables are too dry, try adding a few drops of water while stir-frying.
When stir-frying meat, wait a few seconds before tossing so that it has a chance to brown; when stir-frying vegetables, begin moving them immediately.
When adding sauce to vegetables and/or meat, form a "well" in the middle by pushing the ingredients up the sides of the wok. Add the sauce in the middle and stir to thicken before combining with the other ingredients.
Once the dish is completed, taste and adjust seasonings as desired.
Serve the stir-fried dish immediately.
Finally, a few words about cooking temperatures. Some recipes give instructions on whether to cook a dish at high, medium-high, or medium heat, but others don't. Thai Kitchen suggests starting to cook at medium-high heat and then adjusting the temperature up or down as needed on your model of stove. Another option is to have a second burner set on medium heat that you can quickly move the wok to if you feel the food is cooking too fast.

Using Mortar and Pestle.

2009-04-02T09:30:00.000-07:00

Crushing the fibers of herbs releases the full range of essential oils they contain, and gives chilli sauces and curry pastes a greater breadth and depth of flavor than chopping them in a food processor can achieve. This is especially critical when working with fibrous aromatics and roots, such as lemon grass, galanga and kaffir lime peel; they appear dry when chopped, but reduce to moist paste when pounded. Also, when these herbs are pounded together, their flavors meld into one, yielding an immensely aromatic paste in which the parts are inseparable from the whole.

To crush herbs, a mortar and pestle set is essential. In Thailand, there are several different kinds suited for particular purposes. For making curry pastes, a heavy stone mortar and pestle, carved out of granite, is the most efficient; it can reduce fibrous herbs and hard seeds in no time. The pestle and the inside surface of the mortar are polished smooth and are not rough, coarse or porous like the kind used in Mexican cooking. Very dense and heavy, they do not chip and last for years, even when subjected to vigorous pounding daily.

Two types of mortar and pestles:

Look for this dark-gray, stone mortar and pestle set in a Thai or Southeast Asian market. It is available in small, medium, and large sizes and costs about sixteen to twenty-five dollars. Buy the largest size, since you can use it for big as well as small jobs. It also enables you to pound more vigorously without worrying about bits and pieces of herbs spilling all over your work area.

If you are not interested in making curry pastes and the extent of the pounding you wish to do is to make simple dipping sauces, a less substantial mortar and pestle set will suffice. You may already have a marble one in your kitchen, which is sufficient for crushing small amounts of the softer, wet ingredients like garlic and chillies. If you don't already own one, purchase a Thai-style, baked-clay mortar with hardwood pestle from a Southeast Asian market. It is inexpensive and both the mortar and the pestle are much larger than the marble set, making pounding easier and faster.

The dark brown mortar comes in two different shapes - one deeper and more bowl-shaped, and the other with a noticeable molded-in stand and a wider, denser rim around the top. Because both are tall and deep, they keep the juice from the wet ingredients from splattering all over the place and, when you've finished crushing them, the lime juice, fish sauce, sugar and whatever remaining sauce ingredients can be added right into the mortar and stirred with the pestle until the sauce is well blended.

Making curry paste:

When making a curry paste in Thailand, all the ingredients are pounded together all at once in the mortar. Often, the softer and wetter ingredients like garlic and shallots are placed in whole as they mash up relatively easily. Coarse salt crystals provide some abrasion to reduce the harder and more fibrous herbs and spices, as well as release their flavors. The pounding goes on until everything in the mortar is mashed into paste and is no longer distinguishable. This can take a long time for someone inexperienced in mortar and pestle techniques.

For faster results without compromising flavor, chop or mince the ingredients ahead of time. This is where an electric chopper or processor can help out. (Lemon grass should be trimmed and sliced with a sharp knife into very thin rounds to break up the fiber that runs lengthwise.) Then, work one ingredient at a time with the mortar and pestle, starting with the dry spices. They are easily pulverized with a rolling motion of the pestle around the bottom and sides of the mortar while its surface is still dry. The dry ingredients, of course, may be ground ahead of time in a clean coffee grinder designated solely for spice-grinding. However, when grinding just a small quantity in the grinder, the spices often do not get very fine and need to be further reduced in the mortar to a fine powder.

How to do?

Remove the ground spices from the mortar before proceeding with the most fibrous of the herbs. Pound one ingredient at a time, a small amount at a time, moving from the firmest and most fibrous to the softest and wettest. When each is done, remove from mortar before proceeding with the next. Herbs reduce more quickly when pounded with a sturdy, straight up-and-down motion. Develop a comfortably paced rhythm like you are beating on a drum - one that is not too fast as to tire the muscles in your arms quickly, but with enough strength so that the herbs do get crushed.

Move the herbs around with the pestle so that a single layer is pounded at a time to maximize the efficiency of the hard pestle beating against the hard surface of the mortar. When they are reduced, push them aside and move uncrushed pieces to the center to be worked, and so on. Just because the mortar is large doesn't mean that you can pound and reduce a lot of herbs at a time. For fibrous herbs, too thick a bed of them can actually take longer and require more energy from you to reduce, as the pieces cushion one another. For quicker results, pound a small amount at a time, removing the crushed herbs before adding more to be crushed. When all the ingredients have been reduced, combine them and pound together until they become a uniform, well-blended paste.

Besides the two types of mortar and pestle mentioned, I have a small, carved stone set that I use only for quick grinding of small, dry seeds, such as coriander and cumin. It works much better than the coffee grinder for pulverizing small quantities. Simply roll the pestle around the mortar, applying enough pressure to crush the seeds into powder. The small, Japanese-style, terra-cotta bowl with ridges inside, which comes with a wooden pestle, serves the same purpose, and is not meant to be used for reducing fibrous herbs to paste.

Thai Herbs and Spices

2009-04-02T05:00:00.000-07:00

Herbs and Spices are an essential part of Thai cooking. Used in combination, they help achieve a balance of the four essential Thai tastes: salty, sour, spicy, and sweet.

Nearly every Thai recipe begins with a paste. While it is possible to buy ready-made Thai pastes (such as red, yellow, and green curry), these packaged spice mixes will not give you the same flavor and aroma—not to mention nutrients—as a paste made from scratch.

In the Thai kitchen, pastes were traditionally made using whole spices and herbs (some fresh, others dried) pounded together with a pestle & mortar. While many Thai chefs still prefer to use this method, a food processor is a convenient and adequate substitute.

Most Thai pastes start with shallots (or onions), garlic, and green or red chilies. Added to this may be a variety of other spices and herbs, including dried or fresh coriander, Thai chili powder, galangal, green peppercorns, lemongrass, and turmeric. Kaffir lime leaves are also a common ingredient, lending a uniquely Thai flavor to pastes or simmering dishes.

Lemongrass is used in various ways in Thai cooking. For some dishes, it is chopped and pounded, other times it is simply cut into long pieces and “bruised” (bent and kneaded or even lightly cut in several places) to release the scent and flavor for soups and curries.

Galangal is a relative of ginger, as is fresh turmeric. If you can't find galangal (it's usually purchased frozen at Asian food stores in North America), you can substitute ginger. These roots (actually rhizomes) add valuable nutrients and depth of flavor to many Thai dishes.

Finally, no Thai kitchen would be complete without a good supply of fresh basil. Thais make use of several types of basil in their cooking, included sweet basil, and Thai holy basil.

Many herbs and spices used in Thai cuisine have beneficial medicinal properties. Herewith some examples :

CHILLI

"Phrik" in Thai Chilli is an erect, branched, shrub-like herb with fruits used as garnishing and flavouring in Thai dishes. There are many different species. All contain capsaicin, a biologically active ingredient beneficial to the respiratory system, blood pressure and heart. Other therapeutic uses include being a stomachic, carminative and antiflatulence agent, and digest

CUMIN (Cummin, Zeera)

"Yi-ra" in Thai Cumin is a small shrubbery herb, the fruit of which contains 2 to 4 % volatile oil with a pungent odour, and which is used as a flavouring and condiment. Cumin's therapeutic properties manifest as a stomachic, bitter tonic, carminative, stimulant and astringent.

GARLIC

"Kra-thiam" in Thai Garlic is an annual herbaceous plant with underground bulbs comprising several cloves. Dried mature bulbs are used as aflavouring and condiment in Thai cuisine. The bulbs contain 0.1 to 0.36 % garlic oil and organic sulfur compounds. Therapeutic use are as antimicrobial, diaphoretic, diuretic, expectorant, antiflatulence and cholesterol lowering agents.

GINGER

"Khing" in Thai Ginger is an erect plant with thickened, fleshy and aromatic rhizomes. Used in different forms as a food, flavouring and spice, Ginger rhizomes contain 1 to 2 % volatile oil. Ginger's therapeutic uses are as a carminative, antinauseant and antiflatulence agent.

GREATER GALANGA(False Galangal, Galangal)

"Kha" in Thai Greater Galanga is an erect annual plant with aromatic, ginger-like rhizomes, and commonly used in Thai cooking as a flavouring. The approximately 0.04 volatile oil content has therapeutic uses as carminative, stomachic, antirheumatic and antimicrobial agents.

HOARY BASIL

"Maeng-lak" in Thai Hoary Basil is an annual herbaceous plant with slightly hairy and pale green leaves, eaten either raw or used as a flavouring, and containing approximately 0.7 % volatile oil. Therapeutic benefits include the alleviation of cough symptoms, and as diaphoretic and carminative agents.

KAFFIR LIME (Leech Lime, Mauritus Papeda, Porcupine Orange)

"Ma-krut" in Thai The leaves, peel and juice of the Kaffir Lime are used as a flavouring in Thai cuisine. The leaves and peel contain volatile oil. The major therapeutic benefit of the juice is as an appetizer.

"KRA-CHAI" in Thai

(No Common English Name) This erect annual plant with aromatic rhizomes and yellow-brown roots, is used as a flavouring. The rhizomes contain approximately 0.8 % volatile oil. The plant has stomachache relieving and antimicrobial properties, and therapeutic benefits as an antitussive and antiflatulence agent.

LEMON GRASS (Lapine)

"Ta-khrai" in Thai This erect annual plant resembles a coarse grey-green grass. Fresh leaves and grass are used as a flavouring. Lemongrass contains 0.2-0.4 % volatile oil. Therapeutic properties are as a diuretic, emmanagogue, antiflatulence, antiflu and antimicrobial agent.

LIME (Common Lime)

"Ma-nao" in Thai Lime is used principally as a garnish for fish and meat dishes. The fruit contains Hesperidin and Naringin, scientifically proven antinflammatory flavonoids. Lime juice is used as an appetizer, and has antitussive, antiflu, stomachic and antiscorbutic properties.

MARSH MINT

"Sa-ra-nae" in Thai The fresh leaves of this herbaceous plant are used as a flavouring and eaten raw in Thai cuisine. Volatile oil contents give the plant several therapeutic uses, including carminative, mild antiseptic, local anaesthetic, diaphoretic and digestant properties.

PEPPER

"Phrik-Thai" in Thai Peper is a branching, perennial climbing plant from whose fruiting spikes both white and black pepper are obtained. Used as a spice and condiment, Pepper contains 2-4 % volatile oil. Therapeutic uses are as carminative, antipyretic, diaphoretic and diuretic agents.

SACRED BASIL (Holy Basil)

"Ka-phrao" in Thai Sacred Basil is an annual herbaceous plant that resembles Sweet Basil but has narrower and oftentimes reddish-purple leaves. The fresh leaves, which are used as a flavouring, contain approximately 0.5 % volatile oil, which exhibits antimicrobial activity, specifically as a carminative, diaphoretic, expectorant and stomachic.

SHALLOT

"Hom, Hom-lek, Hom-daeng" in Thai Shallots, or small red onions, are annual herbaceous plants. Underground bulbs comprise garlic-like cloves. Shallot bulbs contain volatile oil, and are used as flavouring or seasoning agents. Therapeutic properties include the alleviation of stomach discomfort, and as antithelmintic, antidiarroheal, expectorant, antitussive, diuretic and antiflu agents.

SWEET BASIL (Common Basil)

"Ho-ra-pha" in Thai Sweet Basil is an annual herbaceous plant, the fresh leaves of which are either eaten raw or used as a flavouring in Thai cooking. Volatile oil content varies according to different varieties. Therapeutic properties are as carminative, diaphoretic, expectorant, digestant and stomachic agents.

TURMERIC (Curcuma, Indian Saffron, Yellow Root)

"Kha-min" in Thai Turmeric is a member of the ginger family, and provides yellow colouring for Thai food. The rhizomes contain 3 - 4 % volatile oil with unique aromatic characteristics. Turmeric's therapeutic properties manifest as a carminative, antiflatulence and stomachic.

Thai Cooking Techniques

2009-04-01T23:33:00.000-07:00

Thai cooking is very simple. Its flavour come mainly from the skilful manupulation of certain essential ingredients such as Thai basil, chillies, coriander, ginger, coconut cream, garlic, onions, shallots, lemon grass, fish sauce and soy sauce. In most dishes, very little oil is used and the ingredients are lightly cooked to retain their crunchiness and natural flavour. The main methods of Thai cooking are described below :

STIR-FRYING [pad] : Stir-frying is a quick and fuss-free method of cooking. If you do not have a wok, a large frying pan (skillet) will suffice. Ensure that the wok is hot before adding in the cooking oil. Allow the cooking oil to heat up before adding in your ingredients. Stir them around quidkly with a spatula to heat them through. Once the food is cooked, dish out and serve hot. Because the stir-frying process is so quick, you need to have all the ingredients prepared and on hand before heating up the wok. This will ensure that ingredients do not overcook or burn as you are busy with the other ingredients. Cooking Tip : when stir-frying seafood, toss it quickly to cook. This will seal in the juices without overcooking the seafood. Overcooked seafood will be tough.

STEWING [toon] : Stewing helps to retain all the nutritional goodness and sweetness of the ingredients in the stewing liquied. Tougher cuts of meat can also be used as the cooking process will render them tender. To stew food, the ingredients are usually cut into pieces of similar size and placed into enough luquid to cover them completely. The pot is covered and placed over low heat so the ingredients cook slowly. The stewing liquid is sometimes served as it is to accompany the dish, but it may also be reduced or thickened into gravy.

STEAMING [neung] : In steaming, the ingredients are cooked by the vapour that rises from the boiling liquid below. As the ingredients do not come in direct contact with the liquid, most of the nutrients are retained, making this a healthy means of cooking food. To get the best results out of steaming food, always use the freshest ingredients. To steam food, place the ingredients in a heat proof (flameproof) plate or container and place over boiling liquid. Cover thightly with a lid to keep the steam in.

DEEP FRYING [tod] : This is a method where food is cooked in a large amount of cookng oil, deep enough to cover it completely. Deep-frying can be done in a wok or in a deep pan. Fill the oil halfway up the wok or pan so that any splattering will be contained. The temperature of the coking oil is very important when deep-frying. If not hot enough, the food will absorb all the oil and be greasy; but if too hot, the food will burn. The optimum temperature for deep-frying is at 180C (350F). Have on hand a wire strainer or tongs to remove the deep-fried food from the oil once it is ready. Drain on absorbent paper to remov excess oil. This will also help the food to stay crisp longer.

GRILLING [yang] : Grilling is done by setting food above or below a heat source to cook it. This can be done over hot coals/charcoal, under the electric grill, in the oven or even on the top of the stove using a heavy-based pan. In Thai cooking, meats are exposed directly to the heat, or wrapped in leaves and/or aluminum foil. Screwpine (pandan) leaves and banana leaves are commonly used as they impart a lovely fragrance to the cooked food. For successful grilling, the heat must be well-regulated so the food does not burn or blacken on the outside too reaily while remaining raw on the inside

SALADS [yum] : The outstanding features of Thai salad are the strong taste and the freshness of the ingredients used. The tastiness includes sourness, saltiness, and hotness. As for the sweetness, it is added only to improve the flavor. The hot taste helps making the dish more delectable. The taste of the salad dressings depends upon the diners. Chilies can be omitted from dressings if desired. The sour taste can also be adjusted as desired. Most of the ingredients used, whether meat or vegetables, are usually cut into small pieces and blanched. Special care must be taken when mixing the salads to avoid bruising the vegetables. Salads must be eaten immediately after the dressings are mixed in.

Thai Cooking Tips

2009-04-01T19:41:00.000-07:00

Tan Kitchen - Thai Kitchen wants to share a few techniques that may be new to you. How do you know how much curry to add? What's an easy way to prepare rice noodles? And, what do you do with the sticky rice? None of this is baffling when you know how, so read on...

BAMBOO SKEWERS

They should be pre-soaked in water to prevent their burning off during cooking. This is not necessary if they are soaked in the marinade with the meat.

CURRY PASTE

Since the grinding of fresh ingredients makes curry pastes, the flavor and the heat will naturally vary from season to season, batch to batch and jar to jar. How much curry should you add? It is always a good tip to start with a scant 1 Tbs. of curry paste (or half the recommended amount in a recipe) and adjust to your taste or spice comfort level.

DEEP FRYING

Deep frying is a challenge and it is made easy by preparing your kitchen in advance. Start by choosing a large (4 quart or bigger) pan. You will also need 2 large slotted serving spoons to remove what you are frying from the oil. Have a large plate (or a cookie sheet) ready with a few layers of absorbent paper towels to place your fried items to drain the excess oil. Do not use olive oil! Plain vegetable oil is the best. It will not impart any flavor to your food. Keep your oil between 325°F and 350°F.

LEMON GRASS

To cook with lemon grass, cut off the bottom moist portion of each stalk and discard the fibrous trunks and leaves. This bottom portion of the stalk should be bruised with the back of a knife and then cut or sliced into smaller pieces so that its woodsy/lemon-perfume flavor is easily released during cooking. This is one of the most common flavors used in Thai cooking. Use slices or whole pieces in your cooking. Use lemon grass like a bay leaf or a cinnamon stick to flavor dishes. Finely minced, it can be included in curry pastes and sauces. Since lemon grass is fibrous, and difficult to swallow, remove it from your dish before serving.

RICE PREPARATION

How much water to use? We recommend 2 parts of water to 1 part of rice (see below).

RINSING RICE: Start with Thai Jasmine Rice. Empty rice into the bowl or pot, hold the utensil under the faucet and start gently running cold water into it. Wash the rice until the water runs clear. You can also use a fine sieve. Drain all excess water before cooking.

RICE COOKER: For the best results, I recommend using a rice cooker. Available in most department stores, and this will be one appliance you will really use. Rinse rice, add suggested amount of water and follow manufacturer’s instructions.

STOVE TOP: If you do not have a rice cooker, you can use a 2 quart saucepan with tight fitting lid. Place rinsed rice in saucepan and add the necessary amount of water. Cook on medium high heat, uncovered, until water begins to boil. Cook until the water has evaporated from the surface or small circles appear on the surface of the rice (about 7 to 10 minutes). Immediately reduce heat to low and cover pan with the lid. Cook for an additional 10 to 15 minutes until rice is tender and all water has evaporated.

RICE TIPS: For perfect rice every time, we recommend that once it is cooked, unplug the cooker or remove rice from the heat and allow it to stand covered for an additional 5 minutes. This will allow excess moisture to evaporate and for each rice grain to become more tender and separate. We also recommend not stirring rice while it is cooking.

Uncooked Rice Water Cooked Rice

1⁄2 cup (4 oz.) 1 cup (8 oz.) 1 1⁄2 cups

1 cup (8 oz.) 2 cups (16 oz.) 3 cups

1 1⁄2 cups (12 oz.) 3 cups (24 oz.) 4 1⁄2 cups

2 cups (16 oz.) 4 cups (32 oz.) 6 cups

STICKY RICE COOKING

Sticky rice is available in Asian stores and some natural food stores. It needs to be soaked and then steamed in a bamboo steamer lined with cheesecloth or in a steamer insert over a large pot of boiling water.

FRIED RICE

Leftover rice that has been refrigerated overnight (or longer) produces fantastic fried rice results -- as the rice grains do not stick and clump together during stir-frying. The rice will be slightly hard and probably in a large clump when removed from the refrigerator. Take the rice and crumble it with your fingers or a spoon into your wok. Add 1⁄2 tsp. water (or more) to your wok when stir-frying to soften the rice. Once you taste the delicious results, you will definitely want to save the rice the next time you have Asian take-out.

RICE NOODLE PREPARATION

Traditional Method: Soak dried rice noodles in room temperature water for at least 1 hour or even overnight. Be sure there is enough water to completely immerse the noodles. After 1 hour, they should be soft, firm but flexible. At this point they are ready for cooking. Drain the water before using.

QUICK PREPARATION: Bring enough water to a boil to cover the noodles (or you can use very hot tap water). Turn off heat and immerse rice noodles in hot water for 3-7 minutes until noodles are soft, cooked through but still firm and al dente, not mushy (check firmness frequently, as you would regular pasta). Rinse with cold water for 30 seconds and drain well.

RICE NOODLE TIPS

After softening noodles with water, they must be kept moist or they will turn hard. If you do not use them immediately, we recommend that you cover the noodles with plastic wrap or a damp cloth.You can also keep noodles moist by soaking them in water, room temperature or refrigerated, for up to 2 days.

If noodles are not softened completely before cooking, and are still hard while you are stir-frying, add 1⁄2 tsp. water (or more) to your skillet. Stir-fry until noodles are soft and water cooks away. For tastier soup noodles, we recommend using one of the preparation methods mentioned before adding noodles to the soup. Preparing the noodles first, will make them less starchy in your soup, they will not clump and stick together.

STIR FRYING

You do not need a wok to be a stir-fry master. A large skillet will do the trick. The secret to stir-frying is in the preparation. Since this is a quick method of cooking, it is vital to have all your ingredients prepared, chopped, diced or cubed ready next to your cooking area so that you can add them quickly and easily. Choose a wok or skillet large enough to accommodate your ingredients. Place it on high heat. Add 1 to 2 Tbs. vegetable oil. Swirl the oil in the wok to coat the surface. Heat the wok until the oil is hot (but not smoking), about 30 seconds to 1 minute. It is important to have the oil hot before you begin to stir-fry. Now you are ready to begin your recipe. Move the food around quickly, using a wok shovel or pancake turner to stir, toss, and fold. Do not overcook. Serve hot.