Pay attention to materials
Thailand is a tropical country near the sea, which is extremely rich in green vegetables, seafood and fruits. Therefore, the main ingredients of Thai cuisine are seafood, fruits and vegetables. The main meal of Thai people is a big bowl of rice, accompanied by one or two curry dishes, a fish, a soup, and a salad (lettuce). The order of meals is not particular, and it is personal preference. After-dinner snacks are usually seasonal fruits or various desserts made of flour, eggs, coconut milk and palm sugar. Because of its unique advantages, Thai food is colorful, red and green, and has an excellent eye view.
Unique seasoning
Anyone who tastes Thai food for the first time will feel that the seasoning of Thai food is very 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 (Kaffir Lime)
Thai lemon is a unique seasoning fruit in Southeast Asia, and its taste and individual taste are slightly sweeter than those of American lemon. However, Thai lemon is small, sour and rich in flavor, which often makes people who have smelled its fragrance unforgettable for life. It can be used as a lemon juice drink and beer flavoring agent, and its main use is as a seasoning for Thai cuisine. Thai people squeeze lemon juice into almost every dish, so that every dish exudes a strong fruit fragrance with a typical Southeast Asian flavor. Thai people can say that they can eat without fish, but they can't live without lemons.
2. Fish Sauce
Fish sauce is a typical seasoning in southern Thailand, and some people call it white soy sauce. As the name implies, it is just like soy sauce, and its practice is similar to that of China soy sauce. It is mainly made by fermenting some small fish and shrimp. The taste may make some people uncomfortable, because it has a strong smell of rotten fish and rotten shrimp. Let people who are not used to eating fishy taste, cover their noses and run away.
3. Thai morning 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 sprinkling a few chopped morning peppers is just like eating Sichuan food without spicy food.
4. curry sauce
Coconut milk is the basic ingredient of curry sauce, and there are many seasonings, including lemongrass, shrimp sauce, fish sauce and more than a dozen locally grown spices and peppers, ranging from mild to extremely spicy, for anyone to choose from. 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 in Thai food.
In addition, lemon leaves and Lemon-grass are also commonly used ingredients in Thai cuisine.
Thai cuisine has a variety of practices.
Thailand's diet is deeply influenced by China, Indian, Indonesian, Malaysian and even Portuguese, but it is mixed with strange styles, unique and unique. Its practices mainly include the following:
1, China wok fire quick fry. This is an approach 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, coconut chicken (chicken juice with lemon and coconut milk) and beef salad.
2. YAM. At present, there is no alternative Chinese. Its practice is a bit like the combination of making soup and cold salad. Thailand is located in the tropics, so many famous YAM have been bred. One of the more famous ones is the papaya salad called "SOMTAM", which is mainly made of shredded papaya, dried shrimps and lemon juice, accompanied by fish sauce, garlic and miscellaneous chopped peppers, and has a spicy taste.
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 the relationship between husband and wife. Therefore, you should drink more soup and delicious soup when you come to Thailand. The taste of lemon shrimp soup in Thailand is unusual, which may be difficult for ordinary people to accept. First of all, the soup is extremely spicy, and there is a lot of curry in it. Therefore, only people with non-mainstream tastes can like it.
First of all, you should taste the snail powder in Hanoi. This round vermicelli is slightly thinner than Guilin rice noodles and Yunnan rice noodles. It is made of high-quality rice, which is delicate and flexible, white and transparent, and tastes refreshing. Snails are picked and eaten now, picked out with bamboo needles and put in powder, and then snail soup, peppers and other condiments are added. A bowl of 2000 dong of snail powder is about RMB 1.6 yuan.
Chicken powder in Hanoi has a long reputation and can also be eaten at 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 is still fresh lemon cut on the table. When squeezed gently, a few drops of lemon juice fall into the bowl. The original hot and delicious chicken powder adds a faint scent and tastes 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 add a large piece of fine beef with various seasonings and cook it in the pot, then cut it into thin pieces. After scalding the rice noodles in a boiling pot, add beef, beef soup and various seasonings to make it taste different.
Shrimp cake is also a famous snack in Vietnam. Shrimp cake is made by wrapping the batter with seasoning with fresh prawns and frying it in oil pan.
Zongzi is a traditional food in Vietnam. This kind of meat dumplings is not what we imagined, but is made entirely of meat. The method is: add all kinds of spices to the good lean pork, put it in a stone mortar to make it paste, then wrap it in banana leaves or lotus leaves to make it look like a dumpling, and put it in a pot to cook. Cut it into pieces or thin slices before eating, steam it, dip it in fish sauce and pepper, it tastes delicious, not greasy, and it tastes fragrant after eating.
Vietnamese enema is also a favorite food of Vietnamese. Its practice is to use pig red tone with minced lean meat and various coriander, pour it into pig small intestine, and then cook it. Cut into sections before eating and dip in various seasonings.
Fried spring rolls. Vietnam's spring roll skin 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, shrimps, scallions, etc., and fry in the oil pan until crisp and yellow. When eating, wrap the glass lettuce in spring rolls and dip it in fish sauce, sour vinegar, pepper and other condiments. It is crisp and not greasy, and it is 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 fine 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 distinctive beef hotpot. The biggest feature of this hot pot is that the bottom of the pot is made of sour vinegar. Put the sliced beef into the rolling sour vinegar, rinse it slightly, then dip it in seasoning, accompanied by shredded spinach, lettuce and various coriander, which will have an endless aftertaste.
Sour soup is also a special dish in Ho Chi Minh City. Sour soup is not made with sour vinegar, but with a local sour seed. Suanzi is the core of a locally grown leguminous plant shaped like a bean, with a sour taste. In addition to sour seeds, grouper, bean sprouts, tomatoes and coriander are also added to the sour soup, and the boiled soup tastes extremely delicious.
In the streets of Ho Chi Minh City, vendors can often be seen 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 fragrant and rotten meat, fat but not greasy, mellow taste, and it 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 it into long pieces, scrape and clean it, put the meat in the pot with the skin facing upwards, pour clean water, cover the pot, boil it on high fire, then turn to low heat for 2 hours, put it in with chopsticks, take it out and let it cool, tear off the skin, cut it into thin slices and arrange it neatly in a plate; Put the soy sauce, mashed garlic, chives, bean curd sauce and Chili oil together in a small bowl and serve them with the sliced meat.
Thai roast chicken
characteristic
raw material
Half a chicken 1 kg (1) 2 tbsps of fish sauce, 2 tbsps of pepper 1/2 tbsps of turmeric powder or curry powder 1/2 tbsps, coconut milk or milk 1/2 cups, garlic and coriander.
manufacturing process
1. Chicken mixed with (1) and marinated for 3 hours.
2. Turn the chicken over the charcoal fire and bake it until it is slightly burnt and the meat is cooked; Cut into pieces and eat. * If using an oven, heat the oven first, with the chicken skin facing upwards, put it on the baking tray, open the oven door slightly, bake at 50 degrees (from top to bottom) until the skin is golden yellow, and then bake at 400°F degrees F until the chicken is cooked * * * for about 50 minutes. The turmeric powder is used to enhance the color of the dishes.
Thai crab box
characteristic
raw material
(1) crab meat, shrimp paste each 1/4 cups, pork mince 4 Liang, (2) fish sauce 1 tablespoon, pepper 1/4 tablespoons, sugar 1/2 tablespoons, garlic, and octopus.
manufacturing process
1. Stir (1),(2) and 1 egg with a blender or by hand until sticky, and put them into crab shells.
2. Add water to the steamer to boil, steam the crab box for 15 minutes and take it out.
3. Heat the frying oil, beat 2 eggs evenly, and take out the crab box dipped in egg steam and fry it in medium heat until golden yellow (3 minutes).
Thai fried seafood cake
characteristic
raw material
(1) 6 pairs of shrimp paste, squid (chopped) 1 4 cup, (2) 3/4 tablespoons of white soy sauce, pepper, sugar, 0/2 tablespoons of white powder, eggs 1 piece, and wilted stems of coriander (1).
manufacturing process
1. Mix (1) and (2) with a blender or by hand until they are sticky, then dip your hands in water to make 6 portions of shrimp cakes, and both sides are coated with bread flour.
2. Fry the oil and heat it, and fry the shrimp cake for about 5 minutes on medium heat until cooked.
Thailand spicy grilled fish
characteristic
raw material
8 tablespoons of fish, (1) garlic, pepper, chopped coriander stems, 1/2 tablespoons of minced onion, (2) 2 tablespoons of fish sauce and sour juice, sugar. 1 tablespoon, and broth.
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 tablespoons of oil, stir-fry (1) material, add the material (2) to boil, and pour it on the roasted fish.
Beef hotpot noodles
characteristic
raw material
The main raw materials are noodles and beef, and there are more than 20 kinds of ingredients such as mushrooms, fresh mushrooms, Flammulina velutipes, Chinese cabbage, green onions, leeks, eggs and Artemisia argyi.
manufacturing process
1. Put the seasoning into the white flour and stir together to process the noodles.
2. Boil all kinds of vegetables and raw materials together for about a few hours. Filter the broth with a strainer, then add seasoning and boil it again.
Bibimbap
characteristic
raw material
Rice, sesame oil, minced meat, eggs, cold tender bean sprouts and vegetables, fried bracken, shredded carrots, fried minced meat.
manufacturing process
1. Prepare steamed white rice, and then prepare vegetables mixed with it.
2. fry only one side of the egg, so that the yolk is complete and the surface is condensed, so that it is separated from the egg white without breaking. Prepare two tender egg yolks.
3. Before the rice is put into the stone pot, a layer of sesame oil is coated on the bottom and edge of the stone pot to prevent the rice from sticking to the pot and add oily flavor.
4. prepare a small bowl of light soup to accompany the meal, and mix it when you feel that the meal is dry; Prepare a small dish of Chili sauce, and mix it in properly to improve the taste.
5. After the rice is put into the stone pot, the vegetables, minced meat and eggs mixed with it are spread on the surface in a fan shape, and when the sesame oil sizzles after heating, it will be served. At this time, the aroma is overflowing, and you can mix them with chopsticks, so that the visual effect is colorful. When they are in thermal contact with the stone pot, your taste pleasure will be increased.
Indonesian fried rice
characteristic
raw material
Rice 360g beef 80g curry powder10g raisin 5g salt, a little pepper and a little mushroom10g salad oil.
manufacturing process
(l) Chop beef into powder and slice mushrooms.
(2) Add salad oil, minced beef and sliced mushrooms into a wok, stir-fry with rice, add curry powder, salt, pepper and raisins after the rice is hot, stir-fry evenly again, and serve.
Assorted Thai egg buns
characteristic
raw material
Ground meat (pig, cow or chicken) 3 taels, minced garlic 1/2 tsps, minced onion (1), diced carrots 1 tsp, diced celery 2 tsps, green beans 1 tsp, and small tomatoes (cut in half) 3 pieces.
manufacturing process
1. Heat 2 tbsps of oil, stir-fry minced garlic, stir-fry with meat, and then add (1) in sequence. (2) Stir-fry the ingredients and shovel them out.
2. Apply a little oil to the clean pan surface, and fry the egg liquid into egg skin with medium heat. 3. Place the fried materials on the egg skin and fold them into a semicircle.
Thailand fried chicken meat pie
characteristic
raw material
(1) Chicken ground meat 6 2, squid (chopped) 1 4 cup, (2) red curry sauce 1 2 tablespoons, salt14 tablespoons, sugar, white powder each1spoon, eggs.
manufacturing process
1. Stir the ingredients (1) and (2) with a blender or by hand until they are sticky, then add the green beans and mix well. Dip your hands in water and make 6 patties.
2. Heat the frying oil, and fry the patties for about 5 minutes until cooked.
1。 -Features: early adopters of features.
Roasting squab is a classic of Cantonese cuisine, which can be found in almost any Cantonese restaurant, but it is the first time to eat this dish in a Southeast Asian restaurant. When the unique roasted squab from Southeast Asia in Guangzhou was wrapped in a thick aroma, the taste was unexpected. The chef selects the squab with the best meat quality above 720 and below 920, soaks it in his own soup made of Southeast Asian spices such as Jin Buhuan, and then cooks it in the traditional way. After taking the stage, he dips it in Thai hot and sour sauce to eat. It not only combines the sour, sweet and spicy tastes of Southeast Asia, but also retains the crispy outer layer of the traditional roasted pigeon and the full gravy inside.
Roasting squab is a masterpiece in transforming Cantonese cuisine with Southeast Asian flavor. And to transform southeast cuisine with Cantonese flavor, we can't help but mention dry fried salted egg curry crab. The combination of strong curry and delicious crab meat has always been an irresistible temptation. Compared with wet frying, dry frying can add flavor to dishes.
Fruit and vegetable trend
Southeast Asia is rich in spices, and the chefs of this restaurant come from Indonesia, Vietnam and other Southeast Asian countries, so they naturally know how to match spices with fruits and vegetables skillfully.
Fried prawns with jackfruit and pineapple curry shrimp ... Look at the introduction on the menu, don't just drool. As the above fruits are out of season, you will have to stay until next summer to taste these fresh fruits. Fortunately, the orange seafood cup is a special fresh fruit and vegetable at present. The method is to first hollow out the orange, put the prawns, squid and crab fillet in it, and then pour the freshly squeezed orange juice and bake it with special seasoning. After being baked, the seafood is sweet and sour, with a fresh look.
Coconut milk is the most commonly used cooking spice in Malaysia, and coconut miscellaneous vegetables are a famous dish with coconut milk as the main seasoning. The coconut-flavored miscellaneous vegetables here are outstanding in that the coconut flavor is particularly strong, and animal fat milk is added, so it has a strong milk flavor. Use purple broccoli, broccoli, carrots and other vegetables to match, 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)
characteristic
raw material
Half a chicken 1 kg (1) 2 tbsps of fish sauce, 2 tbsps of pepper 1/2 tbsps of turmeric powder or curry powder 1/2 tbsps, coconut milk or milk 1/2 cups, garlic and coriander.
manufacturing process
1. Chicken mixed with (1) and marinated for 3 hours.
2. Turn the chicken over the charcoal fire and bake it until it is slightly burnt and the meat is cooked; Cut into pieces and eat. * If using an oven, heat the oven first, with the chicken skin facing upwards, put it on the baking tray, open the oven door slightly, bake at 50 degrees (from top to bottom) until the skin is golden yellow, and then bake at 400°F degrees F until the chicken is cooked * * * for about 50 minutes. The turmeric powder is used to enhance the color of the dishes.
Thai crab box
characteristic
raw material
(1) crab meat, shrimp paste each 1/4 cups, pork mince 4 Liang, (2) fish sauce 1 tablespoon, pepper 1/4 tablespoons, sugar 1/2 tablespoons, garlic, and octopus.
manufacturing process
1. Stir (1),(2) and 1 egg with a blender or by hand until sticky, and put them into crab shells.
2. Add water to the steamer to boil, steam the crab box for 15 minutes and take it out.
3. Heat the frying oil, beat the two eggs evenly, and fry the crab box with the egg steam in medium heat until golden yellow (3 minutes
References:
Thai 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
[Singapore Snacks] Chinese Luozha
[Singapore Snacks] Fried Dumplings
[Singapore Snacks] Chicken curry noodles
[Singapore Snacks] Chili Crab
[Singapore snacks] snail GONG GONG
[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
[Singapore Snacks] Momo Cha Cha
[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 gourmet daquan
[Singapore snacks] Singapore snacks are fascinating.
[Singapore Snacks] Gourmet's Paradise
[Singapore Snacks] Kuli Baku Teh
[Singapore Snacks] Bak Kut Cha
[Singapore Snacks] Long Tea
[Singapore Snacks] MEE REBUS
[Singapore Snacks] TAUHU GORENG
[Singapore Snacks] White Pepper Crab
[Singaporean Snacks] Rock Sugar chinese forest frog
[Singapore Snacks] Vegetable Rice
[Singapore snacks] stir-fry the first tree
[Singapore Snacks] Fried Fujian Noodles
[Singapore Snacks] Stir-fried sticks
[Singapore snacks] fried
[Singapore Snacks] Oncomelania hupensis
[Singapore Snacks] Soymilk Tangyuan
[Singapore Snacks] Sweet Potato Eggs
[Singapore snacks] Fuzhou oyster cake
[Singapore Snacks] Tofu rolls
[Singapore Snacks] Sugarcane juice
[Singaporean Snacks] Hong Kong-style Pig rice rolls
[Singapore Snacks] Guifei Drunken Chicken