The entire meal should centre around the rice, this is the most important element, so it’s crucial that you get the best quality you can.” You also want to achieve a balance of techniques, so you wouldn’t serve five different curries at once. So you should never have too many repetitions - be it too many spice dishes or too many dishes with coconut cream. “Thai food requires a balance of taste and textures in each individual dish, but it also requires a balance of flavours across a combination of dishes. Pungent fresh herbs, such as lemongrass and galangal, tone down overpowering spices, while salty sauces are tempered with sugars and offset by acids, such as lemon and lime. The essence of Thai food is all about balance – the harmonious cue when sweet, sour, spicy and salty come together. While I do add a little oil to the wok, to begin with, it helps to coat the noodles and allows them to char nicely which gives this stir-fry an added depth of flavour." "The technique I use to cook noodles is called ‘kua’ or dry frying. Pat sii uu (Chicken rice noodle stir-fry) (we've got you covered with a 2-3 minute toss - recipe right here).
The chilli jam should taste sweet, sour and salty, so adjust if necessary. Take care you don’t cook the jam too long, because it will seize as the sugar caramelises and will be too firm to use once cooled. Add 3 tbsp of finely grated palm sugar, 2 tbsp of tamarind water and 1-2 tbsp of fish sauce and simmer, stirring regularly, until thick and jam-like. Transfer the mixture to a saucepan and bring to the boil over low-medium heat. You may need to add a little more oil to help facilitate the blending. With the motor running, gradually add about 125 ml (½ cup) of the reserved cooking oil and process until smooth. Reserve the oil left in the wok. Place all the deep-fried ingredients in a food processor with a tsp of shrimp paste and process until finely chopped. Repeat the process with ½ cup of sliced garlic cloves, 3 tbsp dried prawns, 10 long red dried chillies and 3 slices of galangal, cooking them all separately. Remove with a slotted spoon and place in a small sieve over a bowl. To make the chilli jam, heat 2 cups of vegetable oil in a wok over medium-high heat and deep-fry 1 cup of red Asian shallots until just golden. It’s a good staple to keep on hand as it goes with just about anything and will keep in your pantry almost indefinitely." "Chilli jam is a versatile condiment made from deep-fried chillies and garlic.
Thai cooking phlo series#
Venues aside, Thompson has also brought Thai food into the kitchens of countless home cooks around the world with his well-researched books, Thai Food and Thai Street Food, celebrated for their adherence to authentic ingredients and cooking methods, as well as his SBS series Thai Street Food- watch double episodes on SBS Food (Channel 33) weeknights at 6.30pm and then on SBS On Demand - and his recent appearance on Food Safari Earth. He has since opened his Long Chim restaurants in Perth, Seoul, Singapore and Sydney. "It’s a timeless pleasure, I’m very lucky like that."Īfter making a name for himself with Sydney restaurants Darley Street Thai and Sailor’s Thai in the 1990s, Thompson took his passion for authentic Thai cuisine to London and opened Nahm – the first Thai restaurant to be awarded a Michelin star. Australian chef, restaurateur and food writer David Thompson is a widely respected world authority on Thai food and culture and how does he feel about cooking it after 20 years? "I still have the same innocent joy as I had when I started cooking," Thompson tells SBS.
0 kommentar(er)
