Pay attention to the material
Thailand is a tropical country near the sea, which is rich in green vegetables, seafood and fruits. So the main ingredients of Thai food are seafood, fruits and vegetables. The main meal of Thai people is a big bowl of rice with one or two curry dishes, a fish, a soup and a salad (lettuce). Eating order is not particular, personal preference. Snacks after meals are usually seasonal fruits or various desserts made of flour, eggs, coconut milk and palm sugar. Due to its unique advantages, Thai cuisine is colorful, red and green, and has excellent vision.
Unique seasoning
Anyone who tastes Thai food for the first time will find the seasoning of Thai food unique. Many seasonings are unique to Southeast Asia and even Thailand and cannot be found in China. The most commonly used seasonings are:
1, Thai lemon (lime)
Thai lemon is a unique seasoning fruit in Southeast Asia, which is slightly sweeter than American lemon in taste and personal taste. The Thai lemon is small, sour and fragrant, which often makes people who have smelled its fragrance unforgettable. It can be used as a flavoring agent for lemon juice drinks and beer, and its main use is as a flavoring agent for Thai food. Almost every dish in Thailand is squeezed with lemon juice, which makes every dish exude a rich fruit flavor with a typical Southeast Asian flavor. Thais can say that there is no fish to eat, but they can't live without lemons.
2. Fish sauce
Fish sauce is a typical seasoning in southern Thailand. Some people call it white soy sauce. As the name implies, it is just like soy sauce, and the practice is similar to Chinese soy sauce. It is mainly fermented by some small fish and shrimp. The taste may make some people uncomfortable, because it has a strong smell of rotten fish and shrimp. Let people who can't get used to the smell of fish cover their noses and run away.
3. Thai pepper
It is said that Thai morning pepper is the hottest pepper in the world. Thai is called "mouse excrement pepper", which shows that this is a very small but very spicy pepper. It is widely used in Thai cooking art. Cooking without a few chopped morning peppers is just like eating Sichuan food without spicy food.
4. curry sauce
Coconut juice is the basic ingredient of curry sauce, and there are many seasonings, including lemongrass, shrimp sauce, fish sauce and more than a dozen local spices and peppers, ranging from mild to extremely spicy, which anyone can choose. Thai culture is deeply influenced by Indian and China cultures. Some people say that the father of Thai culture is India. You can feel the influence of curry sauce on Thai food.
In addition, lemon leaves and lemongrass are also commonly used ingredients in Thai cuisine.
There are many ways to cook Thai food.
Thailand's diet is deeply influenced by China, Indian, Indonesian, Malaysian and even Portuguese, but it is unique and unique with various styles. Its practice mainly includes the following points:
1, China wok is on fire. This is a practice similar to Cantonese cuisine. Fresh vegetables with Thai seasoning can stir-fry dishes with extremely fresh taste. The main representative works are: rice noodles (fried with shrimp, pork, eggs and sweet and sour sauce), Thai curry chicken, chicken coconut (chicken juice with lemon and coconut milk) and beef salad.
2. Chinese yam. There is no substitute Chinese at present. It's a bit like a combination of soup and cold salad. Thailand is located in the tropics, so many famous yams have been bred. Among them, the famous papaya salad named "SOMTAM" is mainly made of shredded papaya, shrimp and lemon juice, with fish sauce, garlic and chop suey pepper, which is spicy.
3. stew. The subtropical climate is hot, which breeds rich soup culture. Soup is a lubricant for Thai people to maintain family harmony and enhance their relationship. Therefore, when you come to Thailand, you should drink more soup and drink delicious soup. Lemon and shrimp soup in Thailand tastes unusual, which may be difficult for ordinary people to accept. First of all, the soup is extremely spicy, with a lot of curry in it. Therefore, only people with non-mainstream tastes can like it.
First, try the snail powder in Hanoi. This round vermicelli is slightly thinner than Guilin rice noodles and Yunnan rice noodles. Choose high-quality rice, delicate and elastic, white and transparent, refreshing taste. Snails are picked and eaten now, picked out with bamboo needles and put into the powder, and then added with condiments such as snail soup and pepper. A bowl of 2000 Dong snail powder is about 1.6 yuan.
Chicken powder in Hanoi has a long reputation and can be eaten in street stalls in Hanoi. Chicken powder is made of exquisite materials, besides shredded chicken, it is also equipped with shredded pork, shredded egg, shredded fungus, shredded onion and shredded coriander. When eating chicken powder, there are freshly cut lemons on the table. A few drops of lemon juice fell into the bowl with a gentle squeeze. Chicken powder, which was originally hot and delicious, added a faint fragrance and tasted more refreshing.
Along with chicken powder, there is also beef powder in Hanoi. Beef powder in Vietnam must use yellow beef. The practice is to cook a large piece of prime beef with various seasonings in a pot, and then cut it into thin slices. Blanch the rice noodles in a boiling pot, then add beef, beef soup and various seasonings to make them taste different.
Shrimp cake is also a famous snack in Vietnam. Shrimp cake is made of fresh shrimp wrapped in seasoning batter and fried in oil pan.
Zongzi is a traditional food in Vietnam. This kind of meat stuffing jiaozi is not what we thought, it is made entirely of meat. The method is: add the best lean pork into various spices, put it in a stone mortar to make it paste, then wrap it with banana leaves or lotus leaves to make it look like jiaozi, and cook it in a pot. Cut it into pieces or thin slices before eating, steam it, dip it in fish sauce and pepper, it tastes delicious and not greasy, and it smells fragrant after eating.
Vietnamese enema is also a favorite food for Vietnamese. Its practice is to mix lean meat powder and various coriander with pig red, pour it into pig small intestine and cook it. Cut into pieces and dip in various seasonings before eating.
Fried spring rolls. The skin of spring rolls in Vietnam is made of glutinous rice, as thin as cicada wings, white and transparent. Wrap the skin of spring rolls with stuffing made of bean sprouts, vermicelli, squid, shrimp and onion. Fry in the oil pan until crisp and yellow. When eating, wrap the glass lettuce in spring rolls and dip it in seasonings such as fish sauce, sour vinegar and pepper. Crispy but not greasy, very delicious.
Mung bean cake, a traditional Vietnamese pastry, is also a flavor food worth tasting. The best Vietnamese mung bean cake is produced in the ocean not far from Haiphong (
Place names), and Jinlong brand is the best. Vietnam's mung bean cake is made of good mung beans, ground into very fine powder, and then mixed with refined sugar and oil, which tastes soft and sweet.
In Ho Chi Minh City, you can taste the unique beef hotpot. The biggest feature of this hot pot is that the bottom of the pot is made of sour vinegar. Put the beef slices in the rolling sour vinegar, rinse them a little, then dip them in the seasoning, and serve them with shredded spinach, lettuce and various coriander. The aftertaste is endless.
Sour soup is also a specialty of Ho Chi Minh City. Sour soup is not made of sour vinegar, but with a local sour seed. Suanzi is the core of a locally grown leguminous plant, which is shaped like a bean and has a sour taste. In addition to sour seeds, grouper, bean sprouts, tomatoes and coriander were added to the sour soup, and the boiled soup was extremely delicious.
On the streets of Ho Chi Minh City, you can often see vendors pushing carts and selling grilled squid along the street, which is also a major feature of snacks in Ho Chi Minh City.
Southeast Asian flavor snacks DIY
Korean white cook the meat
It is characterized by rotten meat, fat but not greasy, and mellow taste, which is most suitable for rolling lotus leaf cakes or sesame cakes.
raw material
Boneless pork belly, soy sauce, garlic paste, pickled leek flower, soy sauce tofu juice, Chili oil.
manufacturing process
Cut the boneless pork into three or four strips, then cut them into long strips, scrape them clean, put the meat in a pot with the skin facing upwards, pour in clear water, cover the pot, bring to a boil with high fire, then turn the fire down for 2 hours, put them in with chopsticks, take them out to cool, peel them, cut them into thin slices, and arrange them neatly on a plate; Put soy sauce, mashed garlic, chives, bean paste and Chili oil together in a small bowl and eat them with sliced meat.
Thailand roast chicken
trait
raw material
Half a chicken 1 kg (1) 2 tablespoons fish sauce, 1/2 tablespoons pepper, 1/2 tablespoons turmeric powder or curry powder, 1/2 cups coconut milk or milk, garlic and coriander stems (chopped).
manufacturing process
1. Mix chicken with (1) and marinate for 3 hours.
2. Turn the chicken over on the charcoal fire, roast it until it is slightly burnt and the meat is cooked; Cut into pieces and eat. * If an oven is used, first heat the oven with the chicken skin facing up, put it on a baking tray, slightly open the oven door, bake at 50 degrees (from top to bottom) until the chicken skin is golden yellow, and then bake at 400 degrees Fahrenheit until the chicken is cooked for about 50 minutes. Turmeric powder is used to add color to dishes.
Thai crab box
trait
raw material
(1) crab meat, 1/4 cups shrimp sauce, 4 cups minced pork, (2) 1 tablespoon fish sauce, 1/4 tablespoons pepper, 1/2 tablespoons sugar, garlic and leek stalks (chopped).
manufacturing process
1. Stir (1), (2) and 1 eggs with a blender or by hand until they are sticky, and put them into crab shells.
2. Add water to the steamer to boil, and steam in the crab box 15 minutes.
3. Heat the frying oil, beat two eggs evenly, take out the crab box stained with egg steam, and fry until golden brown (3 minutes) on medium heat.
Thai fried seafood cake
trait
raw material
(1) 6 pieces of shrimp sauce, 4 cups of squid 1 (chopped), (2) 3/4 tablespoons of white soy sauce, 0/2 tablespoons of pepper, sugar and white powder, 0/egg/kloc-0, and 65438 stems of Daphne genkwa.
manufacturing process
1. Mix the ingredients (1) and (2) with a blender or hands until they are thick, dip your hands in water to make 6 portions of shrimp cakes, and coat both sides with bread flour.
2. Fry the oil and heat it, and fry the shrimp cake on medium heat for about 5 minutes until cooked.
Thailand spicy grilled fish
trait
raw material
8 tbsps of fish, (1) garlic, pepper, chopped coriander (1/2 tbsps), minced onion (0.4 tbsps), (2 tbsps) fish sauce acid juice, sugar (0. 1 tbsps) and broth (4 tbsps).
manufacturing process
1. Sprinkle a little salt on both sides of the fish, roast it with charcoal fire or oven, or fry it or cook it in microwave oven.
2. Heat 2 tbsp oil, stir-fry (1) material, add (2) material and bring to a boil, then pour it over the grilled fish.
Beef hotpot noodles
trait
raw material
The main raw materials are noodles and beef, as well as more than 20 kinds of ingredients such as mushrooms, fresh mushrooms, Flammulina velutipes, Chinese cabbage, green onions, leeks, eggs and mugwort leaves.
manufacturing process
1. Add the seasoning into the white flour, stir together and process into noodles.
2. Cook all kinds of vegetables and raw materials together for a few hours or so. Filter the broth with a sieve, then add seasoning and boil it again.
Bibimbap
trait
raw material
Rice, sesame oil, minced meat, eggs, cold and tender bean sprouts and vegetables, fried bracken, shredded carrots, fried minced meat.
manufacturing process
1. Prepare steamed white rice, and then prepare mixed vegetables.
2. Fry the egg only on one side, so that the yolk is complete and the surface is condensed, so that it can be separated from the egg white without breaking. Prepare two tender egg yolks.
3. Before the rice is put into the stone pot, coat a layer of sesame oil on the bottom and edge of the stone pot to prevent the rice from sticking to the pot and increase the oil flavor.
4. Prepare a small bowl of light soup to accompany the meal, and mix it when the meal is dry; Prepare a small dish of Chili sauce and mix it properly to improve the taste.
5. Put the rice into the stone pot, spread the mixed vegetables, minced meat and eggs on the surface in a fan shape, and serve when the sesame oil sizzles after heating. At this time, the fragrance is overflowing, and you can mix it with chopsticks, and the visual effect is colorful. When they are in hot contact with stone pots, your taste pleasure will increase.
Indonesian fried rice
trait
raw material
Rice 360g beef 80g curry powder 10g raisin 5g salt a little pepper a little mushroom 10g salad oil.
manufacturing process
(l) Cut beef into powder and slice mushrooms.
(2) Add salad oil, minced beef and sliced mushrooms into the wok, stir-fry with the rice, add curry powder, salt, pepper and raisins after the rice is hot, stir-fry evenly again, and serve.
Assorted Thai egg buns
trait
raw material
3 tablespoons ground meat (pig, cow or chicken), 1/2 teaspoons minced garlic, (1) chopped onion, 1 teaspoon diced carrot, 2 teaspoons diced celery, 1 teaspoon diced green bean, 3 small tomatoes (cut in half) and straw mushroom (canned).
manufacturing process
1. Heat 2 tbsp oil, saute minced garlic, stir-fry with the meat, and then add it in turn (1). (2) Stir-fry the ingredients and shovel them out.
2. Wipe a little oil on the clean pot surface and fry the egg liquid into egg skin with medium heat. 3. Put the fried material on the egg skin and fold it into a semicircle.
Thailand fried chicken meat pie
trait
raw material
(1) 6 pieces of chicken, 4 cups of squid 1 (chopped), (2) red curry sauce 1/2 tablespoons, salt 1/4 tablespoons, sugar 1 tablespoon, and white powder 1 tablespoon.
manufacturing process
1. Stir ingredients (1) and (2) with a blender or by hand until they become sticky. Add green beans and stir well. Dip your hands in water and make six small pies.
2. Heat the frying oil and fry the patties for about 5 minutes until cooked.
1。 -Features: Early adopters of features.
Roasted pigeon is a classic of Cantonese cuisine, which can be eaten in almost any Cantonese restaurant, but it is the first time to eat this dish in Southeast Asian restaurants. When Guangzhou's unique roasted squab in Southeast Asia was wrapped in a thick aroma, the taste was unexpected. The chef selects squab with the best meat quality above 720 and below 920, soaks it in the soup cooked by himself with Southeast Asian spices such as gold and gold, and then cooks it in the traditional way. After taking the stage, he dipped in Thai chutney. It not only combines the sour, sweet and spicy tastes of Southeast Asia, but also retains the crispness of the outer layer of the traditional roasted pigeon and the full gravy inside.
Roasted pigeon is a masterpiece of transforming Cantonese cuisine into Southeast Asian flavor. If we want to transform the southeast cuisine with Cantonese cuisine, we can't help but mention the dry fried salted egg curry crab. The combination of rich curry flavor and delicious crab meat has always been an irresistible temptation. Compared with wet frying, dry frying can increase the flavor of dishes.
Trends in fruits and vegetables
Southeast Asia is rich in spices. The chef of this restaurant comes from Indonesia, Vietnam and other Southeast Asian countries, and naturally knows how to skillfully match spices with fruits and vegetables.
Fried prawns with pineapple, pineapple and curry shrimp ... Look at the introduction on the menu, don't just drool. As the above fruits are out of season, you won't be able to taste these fresh fruits until next summer. Fortunately, the orange seafood cup is a special fresh fruit and vegetable at present. The method is to hollow out the orange, put prawns, squid and crab roe in it, then pour fresh orange juice and bake it with special seasoning. After the seafood is baked, it tastes sweet and sour and looks fresh.
Coconut milk is the most commonly used cooking spice in Malaysia, and coconut miscellaneous vegetables are famous dishes with coconut milk as the main seasoning. The coconut-flavored miscellaneous vegetables here are particularly strong in coconut flavor, and with animal fat milk, they have a strong milk flavor. With purple broccoli, broccoli, carrots and other vegetables, the color is bright and attractive, and the entrance is refreshing and sweet.
2。 -practice:/cysc/sp/shipu/200704/28/t20070428 _11206032.shtml.
There are ten kinds of snacks here
Thai roast chicken (one of them)
trait
raw material
Half a chicken 1 kg (1) 2 tablespoons fish sauce, 1/2 tablespoons pepper, 1/2 tablespoons turmeric powder or curry powder, 1/2 cups coconut milk or milk, garlic and coriander stems (chopped).
manufacturing process
1. Mix chicken with (1) and marinate for 3 hours.
2. Turn the chicken over on the charcoal fire, roast it until it is slightly burnt and the meat is cooked; Cut into pieces and eat. * If an oven is used, first heat the oven with the chicken skin facing up, put it on a baking tray, slightly open the oven door, bake at 50 degrees (from top to bottom) until the chicken skin is golden yellow, and then bake at 400 degrees Fahrenheit until the chicken is cooked for about 50 minutes. Turmeric powder is used to add color to dishes.
Thai crab box
trait
raw material
(1) crab meat, 1/4 cups shrimp sauce, 4 cups minced pork, (2) 1 tablespoon fish sauce, 1/4 tablespoons pepper, 1/2 tablespoons sugar, garlic and leek stalks (chopped).
manufacturing process
1. Stir (1), (2) and 1 eggs with a blender or by hand until they are sticky, and put them into crab shells.
2. Add water to the steamer to boil, and steam in the crab box 15 minutes.
3. Heat the frying oil, beat the two eggs evenly, and fry the crab box with egg steam until golden brown (3 minutes
References:
Thailand roast chicken
Respondents:
[Singapore Snacks] Hainan Chicken Rice [Singapore Snacks] Rose Apple hcl.com/nosh/singapore/list_702_2.html
[Singapore Snacks] Seafood Fried Rice
[Singapore Snacks] Seafood Barbecue
[Singapore Snacks] Oyster Eggs
[Singapore Snacks] Black glutinous rice and barley porridge
[Singapore Snacks] Red bean ice
[Singapore Snacks] Red Turtle Cake
[Singaporean Snacks] Loza, China
[Singapore Snacks] Fried dumplings
[Singapore Snacks] Chicken curry noodles
[Singapore Snacks] Chili Crab
[Singapore Snacks] Snails work together
[Singapore Snacks] Snacks
[Singapore Snacks] Malay Coconut Rice
[Singapore Snacks] Malay Coconut Rice
[Singapore Snacks] Sliced horseshoe eggs
[Singapore Snacks] Stewed Chicken Leg Rice
[Singapore Snacks] Flour Shark Meat
[Singaporean Snacks] Momo Chen Wenjing
[Singapore Snacks] Cuttlefish
[Singapore Snacks] Buttered Crab
[Singapore Snacks] Clear soup
[Singapore Snacks] Steamed shark head
[Singapore Snacks] Bak Kut Cha
[Singapore Snacks] Meat and Bone Soup
[Singapore Snacks] Summary of Singapore Cuisine
[Singapore Snacks] Singapore Food Collection
[Singapore Snacks] Singapore snacks are very charming.
[Singapore Snacks] A paradise for food
[Singapore Snacks] Curry Baku Ku Tea
[Singapore Snacks] Bak Kut Cha
[Singapore Snacks] Dragon Tea
[Singapore Snacks] MEE Rebus
[Singapore Snacks] Taohugolen
[Singapore Snacks] White Pepper Crab
[Singaporean Snacks] Rock Sugar China Rana
[Singapore Snacks] Vegetable Rice
[Singapore Snacks] Stir-fry the first tree
[Singapore Snacks] Fried Fujian Noodles
[Singapore Snacks] Stir-fried fritters
[Singapore Snacks] Fried
[Singapore Snacks] Oncomelania hupensis
[Singapore Snacks] Soymilk Tangyuan
[Singapore Snacks] Sweet potato eggs
[Singapore snacks] Fuzhou oyster cake
[Singapore Snacks] Tofu Roll
[Singapore Snacks] Sugarcane juice
[Singaporean Snacks] Hong Kong-style Pig rice rolls
[Singapore Snacks] Guifei Drunken Chicken