WE MADE ONE OF MY FAVORITE CHINESE RECIPES WITH CHICKEN AND IT WAS 🤯 | SAM THE COOKING GUY

For now, love yourself and enjoy this one ... 

Frequently Asked Questions

What is the Thai use for mint?

The most common type of mint used in Thai cuisine is lime-leaf mint (Mentha Cervina).

Its mild, lemony taste adds freshness and zest to dishes. Thai dishes often include other spices such as galangal (lemongrass), garlic, and coriander.

Mint is versatile and can be used both in sweet and savoury recipes. To achieve authentic Thai flavours, it is important to use the right spices, herbs and aromatics.

For extra flavor, make sure to add lime-leaf mint next time you prepare a Thai meal!

Happy cooking!

What are the Primary Flavours In Thai Cooking?

Thai cuisine includes several distinct regional cuisines. These include Northern, Central and Southern Thai food. Each region has its own unique flavour profile.

Thai food is known for its sweet, salty and sour flavors.

Thais appreciate sweetness. It makes Thai food taste better. Thai cuisine has a lot of sweet ingredients such as coconut milk and palm sugar (gula Melaka).

Sourness is also very popular in Thailand. Sour foods are often served alongside hot dishes. This helps to balance the heat.

Thai food is not complete without spicy food. Thai recipes often include spices such as galangal and ginger root.

What's the Difference Between Cooking With Whole vs. Ground Spices?

There is no difference between cooking whole spices and with ground spices. After harvesting, spices are ground. So there is no difference in quality.

But the price gap is significant. Whole spices cost more because of the labour involved in processing them. But the flavour is well worth it.

Buy whole spices and you'll often receive additional discounts. You might get a discount if your entire bag is of cinnamon sticks.

The same goes for nutmeg, cloves, ginger, cardamom, etc. These spices can be purchased in bulk to save money.

Ground spices don't last as long as whole spices. Ground spices lose their potency very quickly due to oxidation.

But the main reason why we recommend purchasing whole spices is that they add a lot of character to recipes.

You can make a delicious curry by using whole turmeric in place of ground turmeric. To make a spice mixture for chicken dishes, you can grind whole coriander seed.

Also, grinding spices takes time. If you're buying whole spices it makes sense for you to buy large quantities. You won't run low on spices if you buy large quantities.

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)
• Their 14 to 20 percent essential oil content means that cloves have the highest concentration of aroma compounds of any spice. (masterclass.com)

External Links

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• Amazon.com. Spend less. Smile more.


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

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• Acute Inflammation and Metabolism - PubMed


• PubMed: Aging, inflammation, and the environment

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• Cumin - Wikipedia


• Charlemagne - Wikipedia

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• Development and Validation of Novel Dietary and Lifestyle Inflammation Scores - PMC


• PubMed: Molecular mechanisms curcumins suppressing cancer angiogenesis, tumorigenesis, and metastasis. We focus on the NF-kB pathway.

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 used extensively in Thai cuisine.

Curry paste is a very popular condiment in Southeast Asia. Curry paste adds a distinctive flavour to many dishes such as curries and soups, stir fries, stir-fries or rice dishes.

It is easy to make your own at-home recipes! Follow our step-by–step guide below.

Step1 - Prepare Ingredients

• Before you start making this recipe, prepare all ingredients.
• To begin, you will need to peel and chop shallots (about 2 cups). Next, cut galangal root into small chunks (about 3 inches) and put aside.
• Next, slice four garlic cloves. Next, peel and mince the lemongrass stems (about 1/2-inch thick).
• Next, crush the dried red chilli peppers (4 tablespoons) and then remove the seeds (optional).
• Next, trim the kaffir lime leaves into strips about 5 inches in length. Take out the white part and place it in a bowl.
• After draining the shrimp paste, wash it well and then coarsely smash it.
• Final, weigh out salt and sugar.

Step2 - Grind Ingredients

• Grind all ingredients together until smooth.
• The texture should be very similar to peanut butter.
• Not to worry if the dish contains too much oil, you can use water to replace it.

Step3 - Add Coconut Milk

• Add coconut milk to the mixture, and mix well.
• Slowly add coconut water to prevent the paste from getting too sticky.
• If you prefer less spicy, add fewer chillies and more galangal root.
• You may prefer it hotter, so add more chilies or less galangalroot. You should enjoy the final product.

Step4 -- Serve

• Top with your favorite food.
• Enjoy!

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