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Thai grocery and dry store, asian food cooking guide |
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Thai cuisine is a surprising blend of sweet, sour and hot flavors. Small amounts of individual components blend to create the subtle yet distinctive flavors. Specialty 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. |
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 Throughout Thailand entire sections of food markets are devoted exclusively to dried and salted fish; both fresh and sea water. They come in all shapes and sizes and are creatively displayed, although some do look little gruesome, with their wrinkled bodies and toothy grins. Small fish are sold whole. The tiniest are frequently deep-fried and served with curries.
Larger dried fish are usually sold in slices. They are fried and served as a side dish with curry or added some lime, onion and chili to go with hot rice. Salted fish is also sold preserved in oil in jars. Once a packet or jar has been opened, seal it very tightly in a plastic bag before keeping it in the refrigerator.
- Dried Shrimp (Koong Hang): These shrimps are naturally pink with a sharp taste if it’s not too salty. Do not buy dried shrimps that even have a tinge of grey in them, as this indicates that they are old. The dried shrimps are good when deep-fried as they are very crisp. They are usually packed in plastic bags and can be found in the chiller cabinets or freezers of Asian stores.
 Dried Squid: They are pale brown in color, with a subtle fish aroma, but a very powerful taste. The texture is considerably tougher than that of fresh squid and quite chewy. It is used mainly as a flavoring in meat stews or soups. Before it can be used it must be soaked in warm water for about 30 minutes, then drained and rinsed thoroughly in fresh water. When used for stir-frying, they will be cut into small pieces |
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dry ingredients:
- 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 or noodle dishes just before serving. They are available in jars from Asian food stores or you can prepare them by finely slicing peeled onion and garlic and cooking over low heat in oil, stirring regularly until crisp and golden-brown.
- Palm Sugar: it is obtained from palm or coconut trees, available in block form or in jars. The color ranges from pale golden to very dark brown. Palm sugar is thick and crumbly and can be gently melted before adding to sauces or dressings. Soft brown sugar or coconut sugar can be substituted, if necessary. Palm sugar is available from Asian food specialty stores.
- Salt Duck Eggs (Khai Khem): To make these, large duck eggs are immersed in salted water in wooden or ceramic bins for up to two weeks. They are then sold, either raw, for cooking at home, or already cooked by the market trader. They can be hard-boiled. They are cut in half to reveal the firm yolks when served. The yolk is not salty but the white around is very salty. They are served as a side dish to curry and a favorite dish to boiling rice ( Khao Tom) Uncooked salted eggs can be deep fried and the white around will be crispy.
- Thousand-Year-Old Eggs (Khai Yeaw Ma): The eggs are covered with a paste of lime, baking soda, rice husks and salt, which is left to ferment and ripen. The white egg turns a gorgeous translucent black, similar in taste to salty gelatin and the yolk becomes a mixture of colors; brown, black and grey and has a creamy soft texture. They can be found in most Asian markets and kept in the refrigerator for several months. They have a mild, but definite flavor and aroma and are usually served with hot mustard or stir-fried with garlic, chili and fresh basil.
 Spring Roll Wrappers: These are paper-thin wrappers, available fresh or frozen, used to make many wrapped snacks as well as spring rolls. Defrost frozen wrappers before use and keep them covered with a damp tea towel to prevent drying out.
- Rice Flour: Rice flour is used to thicken sauces and curries or bind meat mixtures. It is also used in desserts. Cornflour can be substitute, but doesn't impart the same texture.
- Tapioca (Mun Sum Pa Lang): This is made from the tubers of the cassava plant. Pearl shaped pieces of tapioca are used in desserts, giving them a slightly gelatinous consistency. Tapioca flour is used to thicken sauces and desserts as well as for making batters and coating foods for frying.
- Toasted Rice Powder (Kao Kua): Also known as roasted rice powder. It is pale brown with a nutty flavor and is used in the northern food, Larb To prepare the powder, dry-fry raw white rice over a medium heat for 3-5 minutes, stirring until golden brown, then grind.
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Noodle used in Asian cooking may seem confusing at first because there are so many different shapes, thickness and lengths. They are also made from different ingredients and come dried or fresh.
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Fresh Hokkein (wheat) noodles:used frequently in Thai cooking ,it’s thick and big. They require a very brief cooking time. All fresh noodles can be found in the refrigerated section of most Asian food stores and some supermarkets.
- Rice Vermicelli: are white and folder into a block. Their thickness and widths vary. They are used in stir-fries and soups, and need to be soaked in hot water or boiled until soft and then drained well before use. The dish called Mee Grob, the dried vermicelli is deep-fried until it puffs up.
- Bean Vermicelli (Cellophane noodles): are fine, string-like, dried transparent noodles made from mung beans. They have a firmer texture than the rice noodles once softened. In most recipes they are soaked in warm water, to soften, but sometimes they are plunged into boiling water and cooked until tender. They are used in salads, spring rolls and soups.
- Rice stick noodles: are flat. They are sold in bundle and used in noodle stir-fries and soups.
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Lard used to be the popular medium for cooking traditional Thai dishes but nowadays various vegetable oils tend to be use instead.
- Peanut Oil/Groundnut: The advantage of using groundnut oil for stir-frying and deep-frying is that it can be heated to a high temperature without smoking. This mild oil is also excellent for dressing salads.
- Corn Oil: This is also very good for frying at high temperatures, but it is less suitable for salad dressings because of its stronger flavor.
- Safflower and Sunflower Oil: Both these oils are lighter in color and taste than groundnut or corn oil, but they are slightly less suitable for stir-frying.
- Soya Oil: This is used for general cooking, but is not appropriate for salad dressings.
- Sesame Oil: A very aromatic oil, made from roasted sesame seeds, used in Thai recipes that have a Chinese influence. Seldom used for frying because it burns easily, sesame oil has a strong, nutty flavor and rich brown color. It is frequently used as seasoning oil, sprinkled over food just before serving.
- Chilli Oil: This spicy oil is never used in cooking, but is used as a dipping sauce. It is often added to stir-fried prawns (shrimp) just before serving.
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sauces and pastes:
- Shrimp Paste (Ka Pi): An important ingredient in Thai cooking Shrimp paste is made from dried, salted prawns/shrimps with a very pungent smell. There are many types of shrimp paste, varying in color from pink to dark brown. The pink one is good for curry paste, the darker one for making dipping sauces. Shrimp paste can be eaten fresh with sour fruit. It is added in curry but many recipes suggest warming the paste first, by wrapping it in foil and heating over the stove.When cooked, the flavor smells nicer. Wrap in plastic wrap and store in a sealed container in the refrigerator or freezer.
- Chilli Jam Paste (Num Prik Phao): 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 Tom Yam soups.
- Oyster Sauce: A Cantonese staple found only in Thai dishes that have a Chinese influence. It is made from dried oysters. This rich, salty sauce is used for both flavor and color, mostly stir-fries or noodle dishes. It should be kept refrigerated, after opening, to prevent mould forming.
- Fish Sauce (Num Pla): This brown, salty sauce with a characteristic of 'fishy' smell is an important ingredient in Thai cooking. It is made from small fish which have been fermented in the sun for a long time.
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preserved and pickled vegetables:
Pickles and preserves are usually served in small amounts as a side dish. They are avalible from Asian stores.
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In Thailand, peeled heads of garlic are preserved whole in vinegar mixed with sugar and salt. Whether eaten whole, thinly sliced or chopped, the crunchy garlic has a complex flavor: sweet, sour, salty and pungent. Both sweet and tart varieties of this pickle can be found in jars for eating as a relish or for adding flavor to meat. The pickling liquid is often added to soups or salad dressings as well. It will keep for several months in the refrigerator. Thai people like to eat it as a dish with Khao Tom (boiling rice)
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As well as being an attractive garnish, the sweet taste and crunchy texture of pickled ginger makes it a good choice for adding interest to spicy Thai dishes. Very fine slices or pieces of tender young ginger, often intricately carved, are first soaked and cured with salt and fresh lime juice. This transforms the natural off-white color of the flesh to a startling pink. The ginger is then pickled in a mixture of sugar and vinegar before being bottled. There are two varieties available, one is pale pink, which is the best type, and the other is bright red.
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Chopped crunchy white cabbage is pickled in vinegar, salt and sugar for minimum of 3 days. It is served as a relish or added to dishes while cooking to give a salty, slightly sour flavor.
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In Thailand, bamboo shoots are only available fresh in the rainy season (May-October). During the dry season, pickled (or canned) bamboo shoots are used. The bamboo shoots can be put in southern curry.
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This looks like long beige rubber tubes. When sliced into long strands, they reveal a crunchy texture that adds interest to soups and noodle dishes. There are two varieties: one very salty, the other slightly sweetened. Before use, rinse the mooli in water to moderate the saltiness.
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These dried shriveled plums are about the same size as olives. They are grayish brown and covered in a fine layer of salt. They are sold in decorative clear plastic containers or wrapped in cellophane. Salted plums are used to flavor steamed fish or other Thai dishes. The plums and juice are used to make a sweet and sour dipping sauce.
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Mango, either peeled or unpeeled, may be placed in salt water for a few days until discolored. Salted, sun-dried mango slices are thought to help prevent sickness.
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dry fish and shellfish:
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