Thai food has a taste of its very own.
While there are those that might be inclined to say that all food from the Far East has the same taste, anyone who knows better will be inclined to disagree. Each country in the Asian continent has their own distinct cuisine, although there are several common dominators running through it. The most common denominator of them all is rice, although Thai rice is cooked slightly differently than others, as the Thais love their rice cooked with a really sticky texture.
Thailand is one of the World’s leading producers of rice, and is capable of adding some tremendous flavours to the rice even before it is cooked. Thai Jasmine rice is the reckoned by most cooking experts to be the most flavour-some in the world, with an aroma combining sweetness and nuttiness, making for the ideal ingredient for sticky rice.
In order to prepare the Jasmin rice so that it will be nice and sticky, it needs to be left to soak for no less than an hour, in plain water. Jasmin rice is known not to perform well in a rice cooker, and the nest results are generally achieved by boiling it in a special rice steamer, that can be readily acquired and at limited expense in any oriental food store. With the rice steamer ready to go, with a little water at the bottom, the rice should be added, the steamer lid should be set firmly in place, and left to steam for between twenty minutes to half an hour. Once the rice has been successfully steamed, the gas under the steamer should be switched off, but under no circumstances should the lid be removed before the rice has cooled down.
With the rice successfully prepared, a warm bed for whatever topping to be placed on it is ready, and there are a wide number to choose from.
Most meat dishes in the Thai recipe book are based around either Pork or Chicken, although there are some fairly exotic alternatives available, but not for the faint of heart of stomach. The people of Thailand also enjoy their foods pretty spicy, although some of the sauces such as those using coconut milk and Galangal are more subtle for those with a sensitive palate.
A rare delicacy in Thai cooking in their delicious Banana Cake which is well worth a try.
If you want to find out more about the rich tapestry of tastes, colors scents and flavours and the recipes that make Thai cooking stand out, why not click on thai-food-recipes.info to find out lots more.