Classical Thai I Jason Bailey I Thai Chef Taste the history…Feel the difference….+61 2 4872 3007
admin@classicalthai.com.au - Southern Highlands
The Secret of Thai Stir frys
What makes Classical Thai in Mittagong a town next to Bowral, stir-frys taste so good.
First it is always good to have a herb base. Thai and Chinese stir-frys are not the same. When you heat oil in your wok try not to do this till smoking point like is said in western cook books alot. Than add some ground Garlic and coriander root or simply add some curry paste with your ground chili etc. Whatever Asian herb you love really, even lemongrass for another example. Throw them in the oil and fry until you can smell the herb with the most water contents aroma. What I mean by this is: Garlic and coriander have more water content than say what they call old ginger or fresh lemongrass. Hence the more water the longer it will take for the water to steam out and the ingredient begin to cook. This equals longer cooking time. Add your choice of seasoning sauces after this eg oyster sauce, fish sauce and sugar.
Another good tip from what I have found is: A lot of Asian cook books and magazines written by westerners with stir-fry recipes simply don’t have enough flavor. Try upping each seasoning sauce measurement at least a quarter, Asian flavors are more robust than western and as Australians we can handle this being a multicultural nation. Many food writers are stuck in the past for some reason.
Stayed tuned in the future for Thai stir fry recipes.
There’s more to stir frying than throwing ingredients in a wok and shaking a bit of soy and sugar in if you want them to truly shine.
But try it, its not complicated and you will love that fried herd flavor perfuming the dish.
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My highest respect, all your information here. Thank you so much. I saw your blog. You are really a professional. I enjoy your blog and good work. I came to the United States in 2007, and decided to learn to cook food from my native Thailand. I am currently living with my husband in West Chester, Pennsylvania. I am a beginner of Thai cooking. I have been learning by myself on internet and I have a blog to help me to remind the recipes.
I just do it for fun and I enjoy it now. I am going back to visit my family at Udon Thani and visit my sister who has restaurant business in Amphur That Pra Nom, NaKhon Panom Province on this November. I am thinking to take some Thai cooking class too. Where do you take a class in Thailand.
Hi Amporn,
When talking about where to learn Thai cooking and I’m assuming you want to learn old style Royal Thai Cooking or in other words the purity of Thai cooking that has been lost by a fast paced modern world. That is a hard question to answer.
This cooking school http://www.khaocookingschool.com/ is for the basic Thai cooking but if you want to learn more in depth go to this cooking school http://www.mlpuang.com/index_in.htm. Than move on to reading and studying some cook books by ศรีสมร คงพันธ์ mostly publish by Sang Dad http://www.sangdad.com/ . Their books are easy to understand and follow. From my understanding you are living in America, so some recipe can not be sourced in some country, you can visit this website http://www.kruaklaibaan.com/viewtopic.php?f=49&t=524.
You can ask me any questions you want if your having problems with a dish and I would be happy to help. Theirs no secrets with me simply because I want Thai Cuisine to go back to what it really was in its purity. To me Thai food is the most wondrous mixing of flavors on the planet.
Classical Thai Cravings.