The Church of Gastronology (casually known as the BeFOODies) met for another international dinner party last weekend, and this time S and I hosted. The theme was Thai, and this little cutting board of goodies is my Thai pantry.
From left to right we have:
- fresh mint in the baggie
- peanuts
- mushrooms
- tamarind concentrate in the blue tub
- Spicy Thai Oil
- Tom Yam spice paste - this is made from Thai ingredients like lemongrass, a root called galangal from the ginger family, tamarind and chili. It's great for flavouring soups.
- fish sauce - this stuff smells horrible but paradoxically makes salads taste very fresh and light.
- fresh cilantro (a.k.a. coriander)
- limes
- white vinegar
- lemongrass stalks - to use, remove and discard the tough outer leaves (about 2 to 4) until they no longer have purple undersides. Cut the tender inside part into three sections and bruise/bash them with a utensil to tenderize to maximize their flavour release before adding them to the dish. Remove and discard before eating.
- green onions
- garlic
- ginger
- hot chilies
- kaffir lime leaves - use three or four while cooking and discard before eating.
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