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We all agree that Thai cuisine tastes amazing and one of the other great things about Thai food is that the preparation and cooking time is quite quick and easy. There are six cooking techniques that are traditionally used when preparing Thai cuisine and we share them with you here so you can try them at home for yourself.
Stir fry is a fast, high heat method of cooking, using a wok and a decent sized spatula. Oil is heated in the wok and the ingredients are tossed and mixed together, once everything is cooked through, the dish is ready to serve.
Stir fry is a very quick and easy method of cooking a great way to maintain more nutrients in tender, crispy vegetables.
A very clean and healthy approach to cooking as no oil is used and the vapor (steam) from the boiling water makes contact with the ingredients and cooks them till moist and soft, while still maintaining most of their nutrients.
A great technique when using natural, fresh produce.
Stews are cooked for longer periods on a lower heat and are a great way to soften tougher meats.
A denser, heavier style meal, often served as a side dish and a technique used for medicinal broths, as the meat juices and all nutrients are maintained and held within the stew.
When grilling in Thailand meats are exposed directly to the heat or wrapped in leaves such as banana leaves and placed on a grill that is typically sitting on top of heated coal or charcoal.
In modern times however, electric grills have become popular. The grilling technique produces a smokey flavour and is very common in Thailand when cooking fish and chicken.
Although this cooking technique can produce some very tasty delights, it is also not the healthiest of cooking techniques that Thailand has to offer.
A large pan or a wok and a large amount of oil is heated to a very high temperature where upon the ingredients are submerged into the spitting, boiling oil until they are crispy and golden brown. The most popular deep fried food in Thailand is the spring roll “poh pia tod”.