A Flavor Engaging Cuisine

by Ritu Handa

Thai food is not Thai food if it does not leave you with watery eyes and a running nose! But at the same time, not all Thai dishes are meant to clear your sinuses. Ever wonder what it is that sets this fiery and flavorful cuisine apart from every other cuisine? Your first and obvious guess would be pepper (typically called chilies or chili pepper in this cuisine). You are right but that is only half the answer. The better half of the answer is the unique combination, synchronism and compatibility of flavors - hot, sweet, salty, sour, bitter —all in one dish, each present in varying proportions making their own impact and resulting in a mouth watering aromatic creation. It is the process of blending flavors that lies at the heart of Thai cooking. Varying or rotating the dominant flavors in combination with ready sauces and herbs is what creates the extensive menu you see in the Thai restaurants.

Cooking Thai cuisine is really a simple and quick exercise. You don’t need fancy gadgets, appliances or utensils. Throw together your basic ingredients like garlic, soya sauce, chilies, lemon, sugar, vegetables, and meat in a wok for 4-5 minutes on high heat and you’re set. And, make sure your exhaust works or else you will set your alarm off and have your neighbors sneeze and curse you all through your cooking. Believe me if you don’t set those big flames and fry the chilies, you’ re really missing out on a more than satisfying zesty experience.

As easy as it sounds and appears, it still remains a challenge to most of our domestic cooks (by that I mean wives, mothers, husbands, etc.). They just cannot replicate the satisfying twang of Thai food from an authentic restaurant or home. The key really is being able to recognize and understand the role of each flavor, sauce or herb, their interaction and reaction to one another and to the meats and vegetables in the dish. Start with a simple exercise. Peel and pound garlic. Add soya sauce and lemon. Taste it. If it is too sour, add a pinch of sugar. If the sugar has reduced the saltiness add more soya sauce. And if the addition of all this has subdued the effect of chilies, then add more chilies. Keep adding the different ingredients and altering the taste till you understand the effect of each flavor and the difference each makes. This is your stepping stone to Thai cooking. By the way, don’t throw away the sauce you prepare. Eat it with boiled rice and see what it can do for your palates. If you find that boring, use it as a marinade on your fish or meat. All the flavors would have nicely engaged in the meat and you will be able to enjoy a delightful meal.

I have noticed that Thai food is becoming a favorite cuisine with many people around the world. And, boy that makes me really happy because it is my most favorite food. I hope I have inspired some of you to try your hand at Thai cooking. And the next time you have friends and family over, you and they can kiss goodbye to good old Dominos pizza, lasagna, and burgers.

Let me give you a starter… your first recipe that will earn you lots of points…

Hot and fast, just like your first date…so addictive that you would want more of it. It is the famous CHICKEN IN BASIL LEAVES.

Chicken in Basil Leaves

Ingredients:

1 lb. Chicken breasts filet or thighs (1" pieces or tiny slivers)

4 cloves chopped garlic

2 medium onions sliced

4 Asian small hot chili peppers finely chopped / pounded

or regular hot pepper

Red / Green Bell Pepper (Optional)

_ cup of fresh basil leaves removed from stems

2 tbs. Soya Sauce or 1 tbs. of Fish Sauce

2 tbs. Vegetable Oil

1. Heat oil in a preheated wok till it starts to smoke a little.
2. Add chopped garlic and sauté for 1-2 minutes on high heat.
3. Add chili peppers, fry for a minute or two and then add sliced onions.
4. Once onion is tender, add the chicken pieces or slivers.
5. Immediately add soya sauce or fish sauce to the preparation and stir till meat is cooked
6. If you want gravy add _ cup of warm water but make sure to increase amount of soya / fish sauce too.
7. Lastly, add in basil leaves and mix thoroughly till you get the aroma of the leaves, then switch if off.
8. Garnish with 3-4 slices of bell pepper. It gives some color to the dish.
9. Serve over boiled rice.

* If you do not have the soya or fish sauce use salt instead.

You can even make this dish using beef, pork or shrimp. If you are cooking shrimps, add basil at the same time. And for those that are vegetarian, substitute the meat with eggplant, mushrooms or tofu.

Bon appetite!!!!!