Friday, July 6, 2007

Thai Pantry

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.
Missing ingredients - galangal, coconut milk, palm sugar


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