in Thai cooking usually involves batter-dipped pieces of meat or fish or the frying of appetizers or desserts wrapped in flour-based or rice-based skins, like spring rolls. Deep-frying requires very high heat levels (350°F to 375°F /175°C to 190C°). Make sure the oil isn’t too hot, because food will over-cook on the outside and will be undercooked on the inside. It isn’t necessary to use a wok when deep-frying but you must always use a deep pan to adequately cover the items you are frying. For example, if you are using 2 inches (5 cm) of oil, you must leave 6 inches (15 cm) of space above the oil. If your oil begins smoking, turn off the heat for a few minutes and let the oil return to 350°F (175C°). Heat oil uncovered to prevent overheating.
Also, if the temperature is too low, then the items will soak up too much oil. Don’t try to fry too many pieces at one time or the oil temperature will dip. It’s also important that anything you deep-fry is dried completely, especially before you dip items into batter or marinade.
Use a deep fat frying thermometer if you have one. If you don’t have one, the oil is ready when a 1-inch (2.5 cm) cube of white bread dropped browns after 1 minute in the oil.
I prefer using vegetable oil or corn oil for deep-frying because they have “high smoke points,” meaning they don’t break down at deep-frying temperatures. In other words, don’t use olive oil to deep-fry.
HOW TO MASTER THAI STIR-FRYING
Thai stir-frying happens very fast, so it’s really, ReaLLY important to be organized and have all of your prep done in advance. Please read each recipe carefully so you’ll see if you need to blanch a certain vegetable before it gets thrown into your wok or pan. Blanching preserves the vibrant color of vegetables and cuts down on cooking time. Some vegetables take longer than others so blanching is an important step but you don’t want to be caught with your pants down in the middle of a stir-fry.
I recommend arranging all of your ingredients on a tray in the order in which they’ll be used. If it helps, you can number each ingredient. I make my twins help make numbered cards so they feel like they’re helping and it does really help when I’m making several courses for a dinner party. Also have all of your tools ready to go and in the order you’ll be using them.
It’s also important to allow the wok or pan to heat up first before adding the oil, swirling to coat. The wok or pan is ready when a drop of water cast on the surface sizzles and evaporates immediately. I recommend using a non-stick wok or frying pan as you’ll need less oil, and protein is less likely to stick to the pan. Ensure that your frying pan has high walls so the ingredients don’t fly out.
When stir-frying, you must use a firm spatula which will easily slide under the ingredients. Don’t try to “stir” the food! I know, it’s a bit of a misnomer. Instead, try to slip the spatula under the food, folding over, and then tossing it quickly.
To save time, I like to purchase my stir-fry veggies from the salad bar at my local grocery store where everything is clean and pre-cut. This also cuts down on waste especially when you’re cooking for one or two people.
THE SECRET TO FLUFFY RICE (EVERYTIME, AND I’M NOT TALKING ABOUT THE KIND FROM A BOX)
Growing up in a Chinese-American household, I was accustomed to eating long-grain white rice until I discovered jasmine rice as an adult and what a discovery it was! this fragrant cousin to long-grain white rice, also known as Thai fragrant rice, cooks up fluffy, moist, slightly sticky and has a delicious and subtle nutty aroma...if you know how to cook it properly.
The secret to perfectly cooked rice is to wash it first. That’s right, wash your rice. This eliminates excess starch from the grains that makes rice mushy.
Fill a pot with the desired rice amount and cool water. Swirl the water around with your hands and wash the rice by rubbing it gently between your fingers; drain. Repeat this process until the water runs clear, usually about 5 or 6 times.
HOW TO COOK A PERFECT POT OF RICE
In a medium, heavy-bottomed pot with a tight-fitting lid, combine 1 cup (185 g) of jasmine rice and 1 ½ cups (375 ml) of water. Bring to a boil over high heat. As soon as the water is boiling, lower the heat to a simmer and cover. Cook at a gentle simmer until the water is completely absorbed and the rice is tender, about 12 minutes. Remove from the heat and let sit for 10 minutes with a lid on before serving. One cup of raw rice will yield 3 cups (450 g) of cooked rice.
If you’re using a rice cooker, wash the rice in the rice cooker bowl. Follow your instruction manual to cook using the 1 cup (185 g) raw rice to 1 ½ cups (375 ml) water ratio for Thai jasmine rice.
DICING AND CHOPPING IN THAI COOKING
Unlike Chinese cooking, Thai cooking is all about diversity, texture, and rustic appeal. So when a recipe calls for dicing, don’t worry so much about uniformity when dicing or chopping for a stir-fry or a salad.
TIPS ON STEAMING
I prefer to use a bamboo steamer when cooking Thai food, but any steamer will do. You can actually improvise in a pinch by placing two empty tuna fish cans to raise a platter 2 inches (5 cm) above the water. Always make sure there’s enough water in the pot so it doesn’t evaporate when you walk away (i’ve learned this lesson the hard way a few times, hence the charred bamboo steamers sitting in my garage). Always make sure that the water comes to a rolling boil before steaming and use a secure lid. Line your steamer basket with cabbage or banana leaves to prevent sticking.
RICE NOODLE TIPS
After softening noodles with water, they must be kept moist or they will turn hard. Cover them with plastic wrap or a damp towel if you’re not going to use them right away. You can also soak them in water and refrigerate for up to two days.
Basic Tools and Utensils
When I started cooking Thai food, I was pleasantly surprised to find that I had most of the tools and utensils in my kitchen already. If you cook Asian food at home, you probably have most of the tools necessary to cook Thai food too. Simplicity applies not only to the techniques but also to the tools used in Thai cooking. If you stop and think about the amazing meals that street vendors create in Thailand with hardly any space or equipment. Or the millions of Thai people living in rustic dwellings in the country where a burner on the porch serves as the kitchen, it occurs to you how their minimalist approach to cooking applies to the whole process. That said, here’s a primer on the basic tools and utensils I think you need to make Thai food at home including some modern inventions for convenience.
WOK, STIR-FRY PAN OR SKILLET A wok is central to Thai cooking like most Asian cuisines. It’s incredibly versatile and used for everything from stir-frying and deep-frying to steaming and braising. Woks are extremely efficient as they heat up quickly and their concave shape allows the pan’s surface to become evenly heated with a minimal amount of oil.
There are two types of woks: Cast iron and carbon steel. Carbon steel woks are most readily available. Cast iron woks tend to retain heat better but either is a solid choice. The most user-friendly size is 14 inches (29 cm) in diameter. Look for a wok with sturdy handles and a lid. Woks with rounded bottoms are best for gas stoves as the flames can travel up the sides for even heat distribution. A flat-bottom wok is preferable for electric stoves. Chinese cast iron woks need to be “seasoned.” this means the wok has been put through a process of warming, cooling down, and oiling to prevent it from rusting and giving it overall protection. If you season your wok properly, a natural non-stick surface will be created and it will turn dark black.
Here’s how to season your cast iron wok:
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