READER’S QUESTIONS QAre any special utensils required for cooking Thai food? AA good wok is essential and a wok shovel. If you don’t have a wok shovel then a garden trowel will do – just make sure to give it a rinse before using. ’. QWhen ordering a curry is it wrong to request it ‘less spicy’? ARemember, when you ask a Thai waiter ‘Can I have that mild?’ you’re offending him, his family and quite possibly several deceased relatives hovering in the kitchen QDo you have any suggestions for Thai desserts? AMost main dishes can be turned into sumptuous desserts simply by adding pineapple and serving them cold.
 
Thai Time Having just returned from the most wonderful trip to Bangkok (where I was keynote speaker at the 2010 Wokfest Food Writers conference) I’m excited to say that my passion for genuine Thai food has been truly rekindled. As well as sampling some wonderful dishes I took part in a range of cultural activities, including massage, meditation and ghok hweo (or ‘nude yoga’) during which I saw a whole new side of myself. But it’s the food that lingers on and, hopefully, I can inspire you here to sample some of the magic that is Thai cuisine. Firstly, don’t be put off by the many exotic sounding ingredients required to make authentic Thai food. Specialist Asian grocery stores are opening up everywhere these days, even in quite reputable suburbs, and you’ll find just about everything you need. Thai food is known for its balance of the five fundamental taste senses: spicy, sour, sweet, salty, and prawn cracker. It’s just a question of getting your levels right. If a dish is too hot, add coconut milk. If it’s too sweet, try a squeeze of lime juice. Too sour? Stir in some palm sugar. If none of this helps you might consider grilling a chop. Thai food is spicy, and chili finds its way into just about everything, from stir-fries to children’s toothpaste. Cucumber is sometimes eaten to cool the mouth after particularly fiery dishes. If that fails, a local anaesthetic may be required. Coconut milk, widely used in Thai cooking, is rather high in fat. Look for tins with the word ‘lite’ mispelt on the label. There’s no real difference in fat content, but you’ll feel 30% less guilty.
Archives
    Seafood
    Thai Time
    Kids in the Kitchen
    Cooking for Singles
    Pastry
    Kid Friendly Restaurants