Crusted Butter Fried Fish with Lemon and Oregano

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Frequently Asked Questions

How to Store Spices

They should be kept out of direct sunlight and heat in an airtight container.

For longer storage, store spices in a dark cabinet. This will help preserve the spices and prevent oxidation.

Store your spices in a cool, dry area away from direct sunlight. If the spice is placed near a heater or window, it may lose its flavour and aroma.

Spices are best stored in an airtight glass jar or tin. Make sure that there is no moisture in any plastic containers you store spices in.

As humidity can cause mold growth, it is important to check the seal before opening or resealing.

Do not throw away any spices that you have left over. Make sure to use leftover spices in other recipes. You can even freeze them to extend their shelf life.

What are the most delicious Thai spices?

Galangal (lemongrass), coriander, turmeric and cinnamon are the best Thai spice. You can also use clove, cardamom black peppercorn, clove, cardamom clove, cardamom, fennel seed, star anise, cloves and cayenne pepper as spices.

Some other valuable spices include rose petals, bay leaves, curry leaves, pandan leaves, kaffir lime leaves, vanilla beans, tamarind pods, lemon grass, basil, and mint.

What are the most common spices, condiments and seasonings that Thais use in their cuisine?

Thai cuisine is a mix of Asian influences. It is rooted in India and China along with Southeast Asia.

Freshness is the main ingredient in Thai cuisine. It is easier to get the best flavour from ingredients if they are picked earlier and cooked quickly. This is why meats and fish, as well as vegetables, fruits, nuts, seeds and grains, are often eaten raw and served warm.

Spices and sauces add complexity and fragrance to dishes. Fresh basil, cilantro, mint, coriander (cilantro), lemongrass, ginger, turmeric, garlic, chillies, chilli paste, soy sauce, tamarind juice, oyster sauce, palm sugar, coconut milk, lime leaves, galangal root, curry powder, shrimp paste, fish sauce, tamarind water, rice vinegar, etc. are commonly used.

Statistics

• India contributes to 75% of global spice production. (en.wikipedia.org)
• It has been estimated that around 1,000 tons of pepper and 1,000 tons of other common spices were imported into Western Europe each year during the Late Middle Ages. (en.wikipedia.org)
• According to Healthline, pink Himalayan salt is estimated to contain up to 84 minerals and trace elements, which gives the salt its special pink color. (spicecravings.com)

External Links

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• Amazon.com : Morton & Bassett Whole Nutmeg 1.9 Oz : Nutmeg Spices And Herbs : Grocery & Gourmet Food

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• Is Pink Himalayan Salt Better Than Regular Salt?


• Turmeric and Curcumin Have Proven Health Benefits

How To

Do You Know How to Make Curry Paste?

Curry paste contains dried chillies and shallots, galangal roots, lemongrass (kaffir lime leaf), garlic, shrimp paste, sugar and salt. It is an important ingredient in Thai cuisine.

Curry paste is a popular condiment in Southeast Asia. Curry paste can add a distinct flavour to many dishes like curries.

It is very easy to make it at home. Follow our step-by–step guide below.

Step1 - Prepare Ingredients

• Before you can start the recipe, it is important to have all the ingredients ready.
• Peel and chop shallots (about two cups). Then chop galangal root into small pieces (about 3 inches long) and set aside.
• Next, remove and cut the cloves of garlic (about four cloves). Finely chop the lemongrass stems to about 1/2 inch in thickness.
• Crush the red chilli peppers with about four tablespoons of water and remove the seeds.
• Next, cut the kaffir-lime leaves into thin strips (5 inches). Next, remove the white part from the stem and leave it alone.
• After draining the shrimp paste, wash it well and then coarsely smash it.
• Finally, measure out sugar and salt.

Step2 - Grind Ingredients

• Blend all ingredients until smooth
• The texture should be similar to that of peanut butter.
• Note: if you want to reduce the amount of oil in the dish, you can substitute some water for some of the oil.

Step3 - Add Coconut Milk

• Add coconut milk to the mixture, and mix well.
• You should slowly add the coconut milk so that it doesn't get too sticky.
• If you like it milder, reduce the number of chillies used and add more galangal root.
• If you like it spicier, add more chillies and less galangal root. The end result should be delicious.

Step4: Serve

• Serve on top of your favourite foods.
• Enjoy!

Resources:

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