Thai food represents Thai culture very well and has clearly placed Thailand in a global context. Frequently considered among the leaders of world cuisine, Thai food has been distinguished by hundreds of Thai restaurants that are distributed around the world. A considerable number of Thai Haute Cuisine restaurants have been hosted in Mexico and we have compiled a list of 16 Thai Restaurants that cannot be left out of your favorite places to visit and have a good time.
The following ingredients are essential for Thai cuisine.
Chiles: There is a wide variety of chili: red, green, small, long etc but the most usual is the serrano Chile and usually the smallest are the most spicy. The suggested amount depends on the flavor you want to reach, but the Serrano Chile will give a flavor that the Thais would consider good and not very spicy.
Coconut milk: can be prepared from coconut, dried coconut and coconut powder. It is also available in cans. To prepare coconut milk for fresh meat you must pour hot water over a given amount of coconut in a bowl and let it rest for 15 minutes. Pour the mixture with the help of a muslin sieve and squeeze the liquid into a container. The resulting mixture will be thick coconut milk which you can refrigerate for a while. If you repeat the process, you can get an increasingly thick coconut milk. You can usually find coconut milk already prepared in small aluminum boats in most Chinese and Oriental stores.
Coriander: Cilantro is commonly used as a flavoring, and as a garnish. The root is also often used in combination with garlic and other ingredients to marinate. The leaves and the root are bought completely. After rising and drying, the roots can be kept in a sealed container in the refrigerator for several days. Coriander is easy to find in supermarkets and stores.
Fish sauce: It is the basic flavoring of Thai cuisine for which there is no substitute. It is bottled and available in Chinese and Oriental stores. It is made from fermented fish and shellfish and they confer a very characteristic and very salty taste. There are varieties: anchovy, fish shrimp, squid, with some variation in intensity, color and flavor. The amount that is applied to the dishes depends on the intensity of flavor desired.
Garlic: Indispensable in Thai cuisine. The variety of Asia is much smaller than usual in Europe and the recipes have assumed European use. While many people use garlic crushers or ground garlic, in Thai kitchens they prefer to chop garlic cloves finely by hand.
Lemon Leaves: Once again, an indispensable part of Thai cuisine. The stems are purchased in packages of approximately 6-8 and are usually 18-20 cm long. The ends of the stems are cut and finely cut. The stems are preserved quite well for 2-3 weeks in a refrigerator. The chopped lemongrass can be put in a plastic bag and frozen. Lemongrass is also available chopped and dried in small packets.
Lime Leaves: These are the dark green leaves with a lustrous touch of Kaffir Lime and give a lime-lemon flavor. They are available in some oriental stores and are usually packaged as small branches in a plastic bag and can be kept frozen. They are also available dry and it is recommended to slice by using kitchen scissors to cut thin strips of the blade.
Eggplant: The pea eggplant is, as the name implies, the size of a marble or a small green pea about 2.5 cm in diameter. If this product is not found, yellow and black eggplants can also be used, which are commonly found outside of Asia and can be found in oriental stores.
Basil: Fresh basil s can be purchased at oriental stores and dry is also available. It has a darker leaf than European basil and a little anise, as well as the more sueve flavor.
Curry, pasta and powders: There are several types of pasta that are used in Thai cuisine and most are available already prepared in aluminum packages. Although it is always much more satisfying to make your own recipes.
Galanga: This ingredient looks like ginger root, but it has a more translucent skin and a pink tint. It peels like ginger, but instead of slices it is cut into slices. It is available in fresh oriental stores and can also be bought dried.
Dry Shiitake Fungus: It is an edible mushroom from East Asia that provides a distinctive flavor to the dishes and is distinguished by its medicinal properties. It is easily found in oriental stores in bags of dried mushrooms.
Shallots: These are the small red onions that are normally found in Chinese and similar stores. It can also be replaced by small onion.
Jasmine Rice: It is an aromatic rice, whose harvest is obtained only once a year. It is used to accompany almost all dishes and is steamed.
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