Apron Safety

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How to fry an Egg - ทอดไข่ดาว

There\'s nothing like a fried egg in the morning ... with some toast and coffee ... mmm.


Steps:
1. Over medium heat, warm a small amount of oil or butter, perhaps 1 1/2 tsp., in a small (8-inch) skillet, or spray the pan with nonstick cooking spray.

2. Crack an egg into the pan. (Image 1)

3. Cook until the white appears solid, about 3 to 4 minutes. (Image 2)

4. For basted eggs, put 1 tsp. or so of melted butter over the yolk.

5. For eggs sunny-side up, remove the egg from the pan with a spatula and serve. (Image 3)

6. For eggs over easy, carefully flip the egg over onto the yolk side and cook another minute or two. (You\'ll probably want to turn the egg after 2 to 3 minutes, instead of 3 to 4, depending on how well done you like your eggs.) (Images 4 to 5)

Tips:
If the egg\'s edges burn, turn down the heat.

Most people like the egg cooked gently, as the white gets rubbery if the heat is cranked up. But some people like their fried eggs with browned edges. Turn up the heat if you like it that way!

Some people cover the pan to make the egg cook faster, but then the yolk gets a film over the top.


Warnings:
Eggs are high in cholesterol.

by: w ww.horapa.com

Shopping for Thai Ingredients at An Asian Market

From Darlene Schmidt,
Your Guide to Thai Food.

While you might be lucky enough to live near a Thai food store, for most of us shopping for Thai ingredients means visiting our local Asian market or grocery store. Follow this virtual tour and gain some valuable tips to help you find everything you’ll need to cook authentic Thai food.

The Fresh Produce Section
Here you can find the vegetables called for in your recipe. As the names of items will probably be written in Chinese, you will need to have a mental picture of what you’re looking for (see our Glossary). Fresh fruit can also be found in this section, including limes, mangos, pineapple, papaya - both ripe and green, and various other exotic fruits.

Note that often it is best to buy mangos here rather than in a grocery store if you wish to achieve an authentic taste; although you might pay a little more, you will find the taste well worth the price.
Shopping Tip: When purchasing mangos, look for yellow skin and mangos that are fragrant when held up to your face. Flesh should be soft, but not mushy. Remember that mangos will continue to ripen until you eat them. To slow this process, they can be safely stored in the refrigerator until needed.

The Fresh Produce section will also provide you with the fresh herbs called for in your recipe, such as coriander and basil.

Shopping Tip: When choosing basil, look for purplish, pointed leaves for Thai holy basil, and rounded, bright green leaves for sweet basil. The third type of basil, Lemon Basil, is easily identifiable from its lemony scent. Just rub one of the leaves between your fingers and you’ll be able to distinguish it.

Another fresh herb you will find here is garlic, and there may be many types to choose from. Look for bulbs that are still tight, and make sure the cloves aren’t too large. The smaller the cloves, the stronger the taste, which is why most Thai chefs avoid what is known as “Elephant Garlic” (very large cloves), as its mildness will easily be overshadowed by the other spices in any Thai paste or sauce.

You will also find fresh ginger in the produce section, but you may not be able to find its cousin, galangal. Remember, galangal looks almost the same as ginger, except its skin is white (often with a yellowish or reddish hue to it). If you do not see it in this section of the store, look for galangal in the freezer (galangal is usually sold frozen in clear packets). The same goes for fresh turmeric.

Lemongrass is easy enough to recognize by its long, thin stalks and lemony scent. It will definitely be found in the fresh produce section alongside the vegetables and/or fresh herbs.

There will be some fresh mushrooms available here, but buying dried is generally a better value and just as nutritious (some health food experts say they are even more nutritious!).

Shallots and spring onions can also be picked up in this section.

Often Asian stores will shelve their fresh noodles in this section. Check the due date before purchasing, however, as rice noodles especially do not remain fresh (soft) for long.

Dry Goods

As you walk along the aisles and aisles of dry goods, take in the array of products available. Often you will discover foods you never would have dreamed of—this can be a fun way of experiencing Asian culture firsthand.

Along these aisles you will be able to find the following Thai ingredients:


mushrooms (dried in large packets or bags)
green peppercorn (pickled in a jar)
rice—Thai jasmine, black, and sweet (sticky) rice
dried noodles of all variety
dried spices, such as white pepper, turmeric, coriander seeds, and sometimes kaffir lime leaves
all sauces, such as light and dark soy sauce, fish sauce (look for a tall, colourful bottle), chilli sauce, rice vinegar, etc…
coconut milk
flours and starches, such as rice flour, arrowroot powder, and tapioca starch/powder
In addition to ingredients, you will probably find an aisle or two devoted to cooking tools, utensil, appliances, and even dishes, teapots, and cups.

Freezer

As a veteran shopper of Thai and other Asian foodstuffs, I have made my greatest discoveries in the freezer section. Look here for the following Thai ingredients:


banana leaves (in large, clear plastic bags)
pandan leaves (packaged the same as banana leaves). You will be able to distinguish these by their bright green colour and long leaves about an inch in width. Also, you should be able to smell their sweet scent through the packaging.
fresh galangal and turmeric (as stated above)
kaffir lime leaves (in flat, clear packaging). They are very green in color and consist of several pod-shaped leaves joined together.
Shopping Tip: I recommend buying frozen kaffir lime leaves rather than dried, as they have more flavour and aroma.

The bakery
Many Asian stores have a fresh bakery attached where you can buy a quick snack or desserts/snacks to take home. Take a minute to stop by and have a look around—the smell (and taste) of these baked goods will keep you coming back for more.

Note: usually these baked goods are Chinese in nature, although occasionally you may be able to find a Thai-inspired dessert. Look for cakes or desserts with sticky rice and coconut as key ingredients, and you’ll be on the right track.

How to Cook Rice Perfectly

Letting your rice rest enlarges the window of opportunity for serving perfectly cooked rice
by Niloufer King Like this article? Become a member for access to the complete article archive!

Aside from differences in culture, many Americans shy away from rice due to a fear of cooking it. (Hence the popularity of instant rice, which offers "perfect" rice—in exchange for flavor and texture.) While exactly how rice cooks changes from variety to variety, even from batch to batch (brown rice cooks longer than white, for example; old rice absorbs more water than new) getting consistently good results is not impossible. In fact, the method that works best is practically the same as the one on the back of the box. But what the back of the box neglects to mention is the importance of letting the rice rest before serving it.

These days, most rice comes free of dirt, gravel, and chaff so there's rarely a need to patiently pick through it. Washing rice is another matter. Outside the U.S., talc is still sometimes used as a milling aid and should be rinsed off in a few changes of cold water. Though rice with talc should be labeled as such, I rinse if there's the slightest doubt. Some people also find that rinsing washes off loose starch, making the rice less sticky. (In the U.S., rice is enriched with vitamins, but only a small amount gets washed away if the rice is rinsed.)

Be sure to thoroughly strain rinsed or soaked rice. Excess water can make your rice mushy.
Whether you soak rice depends on time and tradition. — Apart from habit, the reasons for soaking rice are to shorten the cooking time and to allow for maximum expansion of long-grain rice, particularly basmati. A soak also makes the grains a little less brittle so they're less likely to break during cooking. If I'm using older basmati, which needs to be treated carefully if it's not to break, I soak it first. (Recipes vary in suggested soaking times, with 30 minutes most common.) But for most everyday meals, I skip this step and still get good results. If you do soak your rice, be sure to drain it thoroughly or you'll be using more water in cooking than you intended.

Cooking rice by the absorption method is simple and reliable

Combine the rice and water and bring to a boil. Use 1-1/2 to 2 cups of water per cup of rice. If adding salt or fat, swirl the pan to mix them; rough stirring could break the rice.
I grew up in a household that only boiled rice and only basmati at that. We'd tip some rice into a large pot of boiling water, adjust the heat to keep the rice just dancing to the surface, and check it now and again by taking a bite. When the rice was resilient without a trace of central hardness, the water got poured off and saved for soup. To make the rice dry and fluffy, we'd tip it back into its pan, cover it, and cook it further over very low heat.
I now prefer the absorption method. In this more streamlined process, the rice is cooked in a measured amount of water so that by the time the rice is cooked, all the water has been absorbed. As the water level drops, trapped steam finishes the cooking.
For every cup of rice, use 1-1/2 to 2 cups of water (less if the rice is washed first). You'll need to experiment a little to find the amount you like best, but in general, use the larger amount for long-grain rice, the lesser for medium and short. Keep in mind that more water gives you softer, stickier rice—great for stir-fries. Less water will keep the grains more separate and result in firmer rice, a good style for rice salads.

Use a sturdy pot with a tight-fitting lid

Lower the heat to a simmer—bubbles gently bursting on the surface—and cover. Let white rice cook for 12 minutes. Then let the rice rest off the burner, covered, for at least 5 minutes and as long as half an hour.
Fluff the rice gently with a fork or chopstick. Gentle handling will keep the individual grains from breaking up into mush.
You want a pot with a heavy base for the most even cooking, and one that's big enough to provide plenty of room above the rice for steam. A tight lid keeps the steam in. If your lid fits loosely, put a clean kitchen cloth between the lid and the pot. (Be sure to fold it over onto the pot so it doesn't burn.) The cloth also absorbs the water that would normally condense on the inside of the lid and fall back down into the rice, so this is also a good trick to get drier, fluffier rice.
A bit of butter or olive oil will also help keep the grains from sticking together, while a little salt adds flavor.
Once all the ingredients are combined, cover the rice and let it simmer. On an electric stove, use two burners: bring the rice to a boil on a hot burner and then immediately slide it to a burner set on low to continue cooking at a slow simmer.
After about 12 minutes, the liquid should be absorbed, and the rice still al dente. If you served the rice now, you'd find the top layer drier and fluffier than the bottom, which can be very moist and fragile. Here's where you need patience. Let the rice sit off the heat, undisturbed with the lid on, for at least 5 minutes and for as long as 30. This results in a uniform texture, with the bottom layers as fluffy as the top. That a pot of rice actually improves with a rest also gives you more flexibility for cooking the rest of the meal.

What about rice cookers?
Whenever I travel in rice-eating regions, I ask about the favorite local method or vessel for cooking rice. Invariably, the answer is "Why, a rice cooker, of course." Rice cookers, which can cost $25 to $200, may be worthwhile if you cook a lot of rice. But, like cooking rice on the stovetop, it takes experience to find the amount of water that works best for your favorite rice.
My mother used to tell me that with every major new batch of rice she got, she had to adjust its cooking time. Despite modern technology, that's still a good practice.

How To Cook with Banana Leaf

1. Buying Banana Leaves
Banana leaves are very inexpensive to buy - roughly $3.00-4.00 for a large pack. Buy banana leaves fresh or frozen in large, flat plastic bags at your local Asian supermarket (check the freezer if you can't find them on the shelf or in the produce section).

2. Cooking with Banana Leaves
Banana leaves can be used for baking anything "wrapped" - in the same way you would use tin foil or parchment paper. However, note that banana leaves are porous (unlike tin foil), so some of the "sauce" or juices from your food item may seep through. It's therefore a good idea to place your banana leaf "packets" in a glass cassarole dish, or a tray that has "sides" on it, so that the juices don't drip to the bottom of your oven.

3. Banana Leaves for Barbecuing:
You can also use banana leaf as a kind of "mat" for barbecuing fragile fillets of fish, smaller shrimp, or vegetables that have a danger of falling through the grill. Simply lay a piece of banana leaf on your barbecue (grill), then cook your food items on top of it (as you would with tin foil). The banana leaf will turn bright green at first, then brown as you cook. It will also give a hint of flavor to your food that is very pleasant.

4. Banana Leaves for Serving:
Banana leaf also makes a beautiful background on which to serve various Asian dishes - excellent for party platters or finger foods. Tip for Party Platters: If you're using banana leaves for serving rather than cooking, you can make the leaf even more attractive by heating it. Turn on the burner of your stove (or use the barbecue), and simply hold the banana leaf low over the heat. Rotate it slowly so the heat reaches all of the leaf - this will release the oils from the leaf and cause it to turn a beautiful bright green.

5. Eating on Banana Leaf!
This is perhaps the "funnest" part of using banana leaves in cooking - eating off of them! Any dish that has been cooked in banana leaf can also be served in/on it - in fact, this makes the dish even more beautiful to serve and to eat. It also makes for a wonderful conversation-starter at dinner parties! For an example of a good recipe to do this, check out my : Thai Pineapple Chicken- a Yummy&Exotic Thai Treat

6. Storing Banana Leaves:
Usually you will have leftover leaves after you've finished making your recipe or serving your food, as they are sold in large packs. To keep the rest for use later, simply wrap up in plastic (a plastic bag will do, secured with elastic), and keep in the freezer. Banana leaves only require about 30 minutes to thaw, so this is a convenient way to keep them fresh. If using within a week, store them (wrapped in plastic) in the refrigerator.

Tips:
1. Use scissors to cut banana leaves into the size you need, depending on your recipe. For wrapping and baking food items, you will need a large "sheet" or leaf. Place enough for one serving in the center of the leaf, then fold like a handkerchief to make a square packet.

2. Banana leaf is also excellent for steaming, as it allows the steam to penetrate the food inside or on top of it. You can use banana leaf to line a steamer, or to wrap your food and then steam it.
3. Scure banana leaf "packets" with toothpicks inserted and woven through the leaf. Or simply place the packet "seam-side" down to keep it from opening.

4. Ideas for Baking with Banana leaves: Try wrapping up some chicken, fish or seafood, or other meats in banana leaf and baking them in the oven. First, mix in a little Curry Paste, , then wrap up in the leaf (square-shaped packets are easiest to make). Secure the packet with toothpicks, or simply place the packet "seam-side" down to keep it from opening while baking. For recipes that use banana leaf

5. Banana leaves can be composted when you're finished using them.

Frying Tips

Stir Frying Tips
The most important cooking tip I have learned in terms of Thai cuisine is this: make sure adequate time is taken to prepare all ingredients before heating up your wok or frying pan. In Thai cooking, preparation is everything. You’ll find that once all the necessary ingredients are sliced, ground, and ready to go, the actual cooking time required is minimal. Most Thai stir-fries (including many noodle dishes) are cooked at high heats and for only a few minutes, which is what makes them particularly fresh, delicious, and nutritious.

When stir frying, start with a well-oiled wok. Spread a good frying oil (like sunflower or canola) around your wok, including up the sides. Add ingredients when the wok is hot so that not too much oil will be absorbed by the food. When the wok gets too dry, I add a little water, broth, or cooking wine instead of more oil. This is a healthier option and works just as well. Add 1 to 2 tbsp. at a time as needed.

Stir-frying Rice
To achieve restaurant-quality stir-fried rice, it's important to start with left-over boiled or steamed rice - preferably at least 2 days old. It should be fairly dry and hard to the touch. To achieve this type of rice in a shorter time, place a pot of cooked rice in the refrigerator with the lid off.

When you're ready to fry the rice, first pour a tablespoon or two of oil into the rice and work it through with your fingers, gently separating the grains. This will make the rice nice and fluffy once it's fried - plus this way it won't clump or stick together.

Stir-frying Vegetables
Stir fried vegetables are done when the colors are enhanced (bright green for broccoli). Do not overcook, as this is one of the greatest health benefits of Southeast-Asian foods - the fact that vegetables retain most of their essential nutrients.

Find a Balance of Salty, Sour, Spicy, and Sweet

In Thai cooking, taste-testing is a complete necessity. Following a Thai recipe is a good start, but because tastes vary from person to person, you will need to find your own balance of seasonings with each dish you make. Here are some tips to help you achieve that balance:

· To tone down a dish that is too spicy, add coconut milk or yoghurt. A little sugar may also diminish some of the fire.

· To tone down a dish that is too salty, add lime juice, lemon juice, or tamarind water (made from a little tamarind paste mixed with water).

· When you find a dish not salty enough, add fish sauce instead of salt—or soy sauce if you are vegetarian. This way you will get more flavor as well as the saltiness you’re seeking.

· To sweeten Thai dishes, you can use plain white sugar, although brown sugar is closer to the rock sugar most Asian chefs use. Since I prefer not to use sugar in my cooking, I substitute with xylitol—a sweet, sugar-like ingredient that does not raise blood glucose levels (available at health food stores). This is also an excellent substitute for diabetics.

· If you find your dish not sour enough, a little lime juice or tamarind water will suffice nicely (for tamarind water, see above).

· Not spicy enough? That’s easy! Add more fresh (or dried) chillies, cayenne pepper, chilli powder, or a teaspoon of Thai chilli sauce (available in Asian stores).

How to Eat a Coconut a Day in Thailand

There are many good reasons to eat a coconut a day in Thailand – for a more complete summary read "Coconut: A Good Oil. The quick version is that coconut contains a substance (lauric acid), which in the body is anti-microbial – it protects against bacteria and viruses that cause illness such as "turista." Actually, in Indonesia, young coconut juice is often given when someone has diahhrea. Coconut juice is cooling and is full of electrolytes – think of it as the original sports drink – a perfect beverage in a hot climate.
My last trip to Thailand I made an effort to get some coconut every day and had the easiest trip, healthwise, of any I have taken. Here are the ways I got my "coconut a day." For reference, there are roughly 43 baht to a dollar, so 10 baht is about 23 cents, American.

1. Young coconut (maprao awn). Young coconut is found in most of the markets we went to and is also fairly widely available from street vendors. Easily recognizable as a cylinder topped by a point (I'm sure there's a mathematical name for this – cone?). Cost is usually 10 baht, occasionally 15, once as high as 20. Even some restaurants carry them, usually still very reasonable. Make sure the vendor can chop it open and provide a straw and spoon for you (we carry our own spoons as vendors don't usually provide them). They are not always very young: sometimes the flesh is fairly thick and firm but, hey, that means more coconut oil. Two things to watch out for: in restaurants it is sometimes sweetened and if you purchase a plastic bottle of young coconut from a vendor it is almost certainly sweetened; If the top has already been cut off, it usually means that the contents have been replaced with a coconut/agar jelly that is sweetened.

2. Roasted coconut (maprao pao). Also sold in markets and by vendors. These are usually smaller white coconuts with a black scorch mark from the fire somewhere on them. The juice can be wonderfully sweet as cooking concentrates the natural sugars, as well as loosens the flesh. The meat can easily be peeled off and eaten without the need for a spoon. The cost is about the same as young coconut.

3. Coconut-rice grilled hotcakes (kanom krok). These are wonderful little pancake-like delights. Sold nearly exclusively as street food. Check out our recipe plus a picture of a woman making them (so you'll know what to look for). They are very tasty. Cost is usually 10 baht for 9 or 10 pairs. Quality can vary. They are made with sugar, although the best ones are not real sweet.

4. Grilled coconut cakes (kanom paeng jee) and kanom bah bin. These are made with shredded coconut and, although tasty, are often a bit sweet for my taste. Cost will be about 10 baht for roughly several cakes. This is also a street food.
5. Other snacks (kanom) with coconut. There are a wide variety of Thai snacks and many of them use coconut. It is usually fairly obvious by the white color of the snack. One example is a corn-coconut treat with toasted sesame The downside for these snacks is the presence of sugar. Found mostly on the street.

6. Thai dishes with coconut. This is one of the easiest ways to get coconut milk. This would include such dishes as curries: green curry (gaeng kiow wan) mostly with chicken, pork, or fish), Muslim curry (gaeng mussaman, usually with chicken or beef), Panang curry (gaeng panang, usually with beef or chicken), and many varieties of red curry. Then there are soups such as coconut soup with chicken (dom ka gai) or coconut seafood soup (dom ka taleh). These dishes are widely available, both as street food and in most restaurants. As a plus, most of the dishes we encounter with coconut milk were made with fresh coconut milk.

7. Coconut milk (gkati. Nearly every truly local market (not supermarkets) that we found (meaning it sells food to locals for use in the kitchen and does not cater to tourists) had a coconut press turning out fresh coconut milk. The first pressing of finely shredded meat is done with very little water to produce the cream, which is called hua gkati – literally, "head of the coconut milk." The later pressings, more watery, are called hang gkati – literally, "tail of the coconut milk." If you wish to try this, be prepared to communicate with the vendor. The problem is that you don't know what kind of water they add to the extraction: since these are meant to be used in cooking they probably don't use bottled water. One extractor in the local market on Sukhumvit Soi 55 (it is hidden away inside to the left on Sukhumvit just past Soi 55, called Thong Lo, pronounced 'Tawng Law') can use boiled water on request. You must buy a minimum of one kilogram of shredded coconut, which they will then press for you – cost was 24 baht. They pressed it in front of us using a kilogram of coconut meat with about 1/2 cup of the boiled water, and it produced roughly half a liter (2 cups, American). It was so rich that both Kasma and I got upset stomachs: it was probably not the water because the upset followed immediately upon drinking and went away when our bellies got a little more filled. It was good and tasty, however. I wish we could get this here for cooking. The other place we tried this was in a market South of Chonburi. For 10 baht we got a small (1/4 liter or less) bag of cream (very rich) and a larger bag (perhaps 2/3 to 3/4 liter) of a second pressing. We drank the cream but passed on the other because of uncertainties about the water used to make it. You could always try to get the vendors to make it with bottled water that you give them.

8. Toasted desiccated coconut. We saw this in a couple of markets and purchased it a few times. It's used in miang kum – tasty leaf-wrapped tidbits and some desserts. It's tossed with a very small amount sugar to help it roast up crispier and retain that crispness – it didn't taste too sweetened. It was 100 baht for a fairly large bag – I'd guess a 1-1/2 liters, something like that. VERY tasty.

9. Coconut ice cream. Not all coconut ice creams are created equal. If it came from Walls or Nestles, it had dairy in it. The very best, when found, is made exclusively from coconut milk and coconut cream and has a slightly icy texture. We found what appeared to be such a one at a favorite restaurant, My Choice, 5 Sukhumvit 36, Bangkok 10110. [Shameless plug – we have NEVER had a dish that wasn't terrific here – everything is good.] We encountered a fair number of street ice cream vendors: some of the ice cream was made only from coconut, some wasn't. Of course, all ice cream will have sugar.

10. Other Thai desserts. There are a fair number of Thai desserts that could be classified as "stuff in coconut-based liquid." One of my favorites is ruam mitr – a good one contains a variety of goodies such as jackfruit, green noodles, palm kernels, corn, and 'pomegranate seeds' (actually water chestnuts in a red covering) in a very light coconut milk with crushed ice – fairly sweet, but yummy. Another is floating lotus" sweet dumpling coconut milk soup kanom bua loi. In food centers (which are all over in Thailand) there inevitably will be a stand that has bowls of various colored foodstuffs and coconut sauce to put them in. You can go up and point to what you want. Of course, there's coconut-flavored sticky rice and mango (Kao Niow Ma-muang) – sticky rice in a coconut sauce. This is usually fairly sweet. Another dessert, found mostly as street food, is coconut egg custard (sangkaya) – often served in a squash.

11. Canned coconut milk – placed at the end because you probably won't need to bother. Could be used in a pinch. Found mainly at supermarkets (yes, they have them in Thailand and, just as in the U.S., the majority of the items sold are processed non-foods). Two of Kasma's favorite brands, Chaokoh and Mae Ploy are widely available. Avoid (like the plague) the stuff in cardboard boxes – it's irradiated. (See the offsite (opens is new window) article Top 10 Reasons For Opposing Food Irradiation.)