About Thai Food

Thai Glossary

Many of the ingredients necessary for Thai cookery are not easily attainable but the extra effort you make to find them will be rewarded with wonderful exotic flavours.

Thai cuisine is a surprising blend of sweet, sour and hot flavours. Small amounts of individual components blend to create the subtle yet distinctive flavours. Speciality Asian food stores as well as some greengrocers and supermarkets stock some of the more obscure ingredients used in Thai ‘cookery. In capital cities that have a Chinatown area, there are wonderful stores worth exploring, not only for the ingredients, but also for reasonably priced, commonly used utensils, such as woks and steaming baskets. Of course, you can use alternative equipment quite successfully.

BASIL

There arc three varieties ol basil that are used in Thai cuisine. Bai Horapha tastes rather like anise, looks like sweet basil, and is used in red and green curries. Bai Manglaek has a lemony flavour, tiny leaves and is usually sprinkled over salads or used in soups. Bal Grapao has a clove-like taste and purple- reddish tinged leaves. It doesn’t store well, so buy just before you intend to use it. European basil can be used as a substitute for all varieties if you can’t find the Thai varieties. Basil has a strong flavour, so don’t use more than the recipe states. Some nurseries sell Thai basil, so try growing your own.

 

BEAN CURD (Tofu)

Tofu is made from Soya beans and is an excellent source of protein. A creamy-white, firm tofu is sold in blocks, wrapped in plastic, and is used in soups, stir- fries and salads. Fried tofu is golden brown on the outside, a little rubbery in texture and is added to salads and used as a garnish for soups. Fresh tofu doesn’t have much taste when uncooked but absorbs other flavours. It should be refrigerated in water that is changed daily and used within a few days of purchase.  

BEAN SPROUTS

Used mainly in salads and as a stir-fry vegetable, Soya bean sprouts are crunchy, white, short sprouts. Discard any that are limp or brown, they are highly perishable so use within three days of purchase. Traditionally, the scraggy ends are removed.  

BLACK FUNGUS

This is a Chinese ingredient used in some Thai dishes. It has no flavour but is used for its texture. It is a member of the mushroom family, available in dried form, and looks like dried, black, wrinkled paper. When soaked in water for about 10 minutes, it swells and resembles wavy seaweed or jelly. Stored in its dried form, it will keep indefinitely.  

CARDAMOM

An aromatic spice of Indian origin, available as whole seeds, whole pods, or ground. It has a strong, fresh flavour and is an important ingredient of Musaman curry, a Thai dish with a Persian influence.  

CHILLIES

Chillies are a common ingredient in Thai cuisine, although not all dishes are hot. Chillies come in a great variety of sizes, shapes and colours, and are available fresh and dried, as flakes and powder. The most commonly used fresh chillies are bird’s-eye chillies small, thin, green, or sometimes red, chillies. Generally, the larger the chilli the milder the flavour the very tiny red chillies can be very hot. To avoid skin irritation, take great care when seeding or chopping chillies wear rubber gloves. After handling chillies don’t touch your face, eyes or any tender part of the body and always wash your hands thoroughly. If you like a hot curry, leave the seeds in, but if you prefer a milder flavour, the seeds can be removed to lessen the heat. Whole chillies freeze well in plastic bags and can be chopped frozen. Some chillies are available dried and are usually soaked in water, to soften, before use.  

CHILLI JAM OR PASTE

Chilli jam is a sweet and sourish tangy jam that is sold in jars at Asian Food stores. It is used in sauces, stir- fries and some soups. After opening, store it in the refrigerator.  

FRENCH SHALLOTS (Eschallots)

‘These come in small clusters, like garlic, and are brown in colour. Shallots are an important ingredient in Thai cooking and it is even better, of course, if you can find Asian shallots which are a similar shape and size but are purple or red in colour. Large red or brown onions can be used as a substitute.  

GALANGAL (Laos)

Related to ginger and looks quite similar, but is pinkish and has a distinct peppery flavour. Used in curry pastes, stir-fries and soups. Available fresh and dried from Asian food stores also fresh from some greengrocers. Use fresh galangal if possible and be careful when handling that you don’t get the juice on your clothes or hands as it stains. Dried galangal must be soaked in hot water before use.  

GARLIC

An indispensable ingredient in Thai cookery, it is available in different varieties, some with very white papery skin, some with pink and white skin and some creamy in colour. Choose cloves that are about 1 cm wide, otherwise adjust the quantity as you will find that some cloves are up to 2.5 cm wide.  

GARLIC CHIVES

Garlic-scented, flat-sided thick chives that have an edible flower. They need very little cooking and are usually added to soups, noodle dishes, stir-fries or salads just before serving. If unavailable, use normal chives.  

GINGER

A delicious, aromatic ingredient, important in Thai cooking. Fresh ginger is readily available - buy firm, unwrinkled rhizomes and store them in a plastic bag so they don’t dry out.  

GOLDEN MOUNTAIN SAUCE

This is a thin, salty, spicy sauce that is made from soya beans. It looks like soy sauce or fish sauce but has a completely different flavour; it is available from Asian speciality shops. Maggi Seasoning is readily available and can be used as a substitute if necessary.  

GREEN MANGO AND GREEN PAWPAW

These are commonly used in Thai salads and some soups, or as a snack with sugar and chillis— they are not a different variety but are under ripe. Green mango is used for the tartness and texture which is very different to the ripe fruit— ripe mangoes are not a suitable substitute so, if necessary, use very tart green apples.  

GREEN OR PINK PEPPERCORNS

Peppercorns that is bottled or canned in a brine. The peppercorns should be drained and rinsed before use. European varieties are readily available.  

KAFFIR LIMES AND LEAVES

A knobbly, dark-skinned lime with a very strong lime fragrance and flavour. The leaves are finely shredded for use in curry pastes and salads, or added whole to curries. The rind is also very pungent and is grated over salads, soups and curries. Fresh leaves are available from speciality greengrocers and Asian food stores, and they freeze well in airtight bags. Dried leaves are available from Asian food stores, but can only be added to foods which are simmered to allow the flavour to be released. If kaffir limes are not available, standard limes may be used for rind and juice, bearing in mind that the flavour is not quite the same. The leaves are not suitable as a substitute for kaffir lime leaves.  

LEMON GRASS

An aromatic herb that is used in curry pastes, stir- fries and soups. Trim the base, remove the tough, outer layers, and finely slice, chop or pound the white interior. For pastes and salads, use the tender, white portion just above the root. The whole stem, trimmed and washed thoroughly, can be added to simmering soups and curries and removed before serving. Dried lemon grass needs to soak in water for half an hour before use; hut the flavour of fresh is superior.  

LYCHEES

A small oval fruit about the size of an unshelled walnut, with sweet, pale pink flesh similar in flavour to a grape and thin, knobbly, reddish skin. A brown seed is found in the centre, Lychees are in season in summer, and the fruit is also available canned.  

CHINESE DRIED MUSHROOMS

These impart a very distinct flavour to the dish and are used in Thai dishes that have a Chinese influence. They need to be soaked before use and are available from Asian 100 stores. Store in a cool place in a sealed container.  

CHINESE CABBAGE

Elongated in shape, this has pale green leaves and a slight mustard flavour. If it is unavailable, use another curly-leaf cabbage.  

COCONUT MILK, COCONUT CREAM

Coconut milk is extracted from the flesh of fresh coconuts—it is not the clear, watery liquid found in the centre of fresh coconuts. Coconut cream is quite thick, almost of a spreadable consistency. It is the product of the first extraction from the flesh. It is very rich and is usually added at the end of cooking time to enrich the curry or sauce or dessert. Coconut milk is a thinner consistency than the cream as it is extracted from the flesh after the cream has already been produced. It is used in Thai curries and desserts. Good quality, canned coconut milk and cream are available from Asian food stores and supermarkets. Some brands call the thinner consistency coconut cream, so try different ones until you find the right consistency. Sometimes coconut milk separates and the fat solidifies on the top if this happens, just stir it well. Once the can is opened the milk or cream doesn’t keep, so freeze any leftovers in small amounts for future use. Dried coconut milk is available in packets and can be made the desired consistency and richness by following the directions on the packet; it also has a good storage life. If you can’t buy any coconut cream or milk, you can make it using desiccated coconut. Pour 3 cups of hot water over 550 g desiccated coconut; allow to stand for 15 minutes and strain through a fine sieve or muslin, squeezing as much liquid as possible out of the coconut. The product from this first extraction is used wherever coconut cream is called for. Repeat the process, using the same coconut to make the thinner coconut milk.  

CORIANDER

Also known as cilantro, coriander is the most common herb used in Thai cooking. The whole plant is used - the root, stem and leaves. The seeds are roasted and then ground in a spice mill and used in curry pastes. Fresh coriander is available from Asian food stores, green grocers, or in pots from plant nurseries. The leaves are used for their fresh, peppery flavour, and as a garnish. For storage, wash and dry the fresh herbs before placing them in plastic bags in the refrigerator -they will keep for 5-6 days. Dried coriander is not a suitable substitute.  

CRISP FRIED ONION AND GARLIC

These are finely sliced garlic cloves or onions that have been deep-fried until crisp. They are added to soups, noodle dishes or salads just before serving. They are available in jars from Asian food stores or you can prepare f - them by finely slicing peeled onion and garlic and cooking over low heat in oil, stirring regularly until crisp and golden- brown. Drain well and allow cooling before seasoning with salt. This should be done just before serving.  

CUMIN

This is an aromatic spice with a distinctive flavour and aroma, used in curry pastes. You can buy whole seeds or ground powder. The cumin seed is roasted and then ground in a spice mill before using in curry pastes.  

DRIED CHINESE DATES

Sweet and salty dates used in Chinese-style soups and casseroles, available from Asian food stores. Store in a jar in a cool place.  

DRIED SHRIMP

Tiny salted shrimp that have been dried in the sun. They are used for flavour, especially in sauces.

  

EGGPLANTS

Many different sizes, shapes and colours are used in Thai cooking. Tiny pea-sized eggplants that are now available in some Asian food stores are often used - they can be bitter in flavour. Small, long lady finger eggplants are also used. European eggplants may substitute if Thai eggplants are not available.  

FISH SAUCE (Nam Pla)

This brown, salty sauce with a characteristic ‘fishy’ smell is an important ingredient in Thai cookery. It is made from prawns (shrimp) or small fish which have been fermented in the sun for a long time. It is readily available and there really is no substitute. Store in the refrigerator after opening container.