Preparation / Cooking
Preparation is complex in what and when and how much is added but it requires only simple hand tools for all the work and only one or two pots are used for cooking everything.
A chef knife, carving knife, pairing knife and a chopping cleaver are what you will need for almost every cutting task. And a good peeler and shredder are essential for cleaning and preparing vegetables like carrot and green papaya.
The wok is the primary cooking utensil. It is used with one or two spatulas and a metal strainer when frying. Although other pots and pans are used for soups and sauces you will often see 2 or 3 woks on a stove at the same time.
The smaller stone mortar and pestle is used for grinding and mixing spices and the larger clay or wooden mortar with a wooden pestle is used for softening and mixing ingredients like for Som Tum, Green Papaya Salad
No meal is complete in Thailand without rice and a rice cooker is indispensable . The wicker strainer is used for draining cooked rice to make sticky rice, beloved at Isaan meals.
A Hot Pot is a favorite Thai meal prepared at the table at home and in restaurants. It is vegetables, herbs, spices, meats and seafood’s in any combination you like added to boiling water until cooked. The traditional Thai Hot Pot has a water ring for vegetables and raised center so meats and seafoods can be cooked dry. It is often referred to as Thai Barbeque.
Thais use a traditional charcoal grill for cooking almost anything you can imagine; satay, fish, squid, shrimp, chicken, pork and fish balls, sausage, banana…..