Mingkwan - Homestyle Thai Cooking

Published by Periplus Editions (HK) Ltd. www.periplus.com Copyright 2005 Periplus Editions (HK) Ltd. All rights reserved. No part of this publication may be reproduced, stored in a retrieval system or transmitted in any form or by any means, electronic, mechanical, photocopying, recording or otherwise without the prior written permission of the publisher. ISBN 9781462911394 (ebook) Printed in Singapore 12 11 10 9 8 7 6 5 4 3 2 1 Distributors Asia Pacific: Berkeley Books Pte Ltd,
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Photography: Styling: Christina Ong and Jacqui Khoo Design: Periplus Design Team As the youngest in the family living in Bangkok, I was often left behind to help out in the kitchen while my older brothers and sisters ran off to play. 62 (21) 461 0206 Fax 62 (21) 461 0206.
Photography: Styling: Christina Ong and Jacqui Khoo Design: Periplus Design Team As the youngest in the family living in Bangkok, I was often left behind to help out in the kitchen while my older brothers and sisters ran off to play.

At first I did not look forward to cooking, but later learned to enjoy it, as I acquired the skills and joy of cooking. I can still remember how thrill I was when I intentionally prepared my siblings' meals with excessive spiciness and still got away with it. The food was so delicious that they were unsure whether to punish or praise me. My culinary skills were gained from helping my aunt with the cooking, in the same way she developed hers from her previous generation, as in any Thai household. Every Thai family has developed slightly different recipes due to individual tastes and preferences. In the old days, the housewife was always the matriarch of the family.

She would get up early to prepare breakfast. After seeing her family members off to work or to schools, she would make a trip to a local market to pick up the freshest produce to cook for the day. Her dinner menu usually offered 4 to 5 dishes depending on the size of her family and often included a salad with lots of vegetables, a soup of clear broth or coconut base, a stir-fried of meat and mixed vegetables, and a sweet dish or fresh fruits for a dessert. In a traditional Thai family with three generations living under one roof, family members were often recruited to help in the kitchen. Helpers inadvertently became apprentices under her guidance and to continue her cooking traditions. Recipes were sometimes regarded as a family heirloom and a family secret.

Such homestyle cooking is still prevalent throughout Thailand today but is no longer in the grand scale as it used to be, as Thai families are getting smaller. Family members, including the housewives, are spending more time away from home and the cooking chore is naturally reduced both in the time spent and quantity of food. After returning home, family members usually pitch in to cook their dinner. Homestyle cooking has evolved to fit new lifestyles, technologies and ingredients. The family's cook doesn't have to shop every day, as refrigerators are now available to preserve cooking ingredients. Modern kitchen devices have speeded up food preparations, making the task of cooking less laborious.

Food can now be cooked in small portions for single meals or in large quantities to last for several meals. New ingredients and cooking techniques introduced through trade with other countries have added new varieties to Thai home cooked meals. Homestyle cooking is always considered very specialized, imbued a great deal with the cook's personality and family preferences. A meal cooked in small portions is carefully executed in details and the taste is adjusted to the family liking. Ingredients are specifically selected and the tastes are highly individualized in contrast to restaurant meals that appeal to the masses. In this book, I have selected more than 30 Thai dishes that are perfect for homestyle cooking.

These are featured in easytofollow recipes that are suited for all levels of skills, providing you with a useful guide to whip up a satisfying meal for your family.

Thai basil (horapa)	Lemon basil (manglak)	Holy basil (kaprow)
Basil is used as a seasoning and garnish in Thai cooking. Three varieties are often used. Thai basil (horapa) tastes rather like Italian sweet basil with a hint of anise and is used in red and green curries. It is available year round. Holy basil or hot basil (kaprow) has distinctive purplereddish leaves and a mintlike zesty flavor and is used for stirfries such as Pad Bai Kaprow. Holy basil or hot basil (kaprow) has distinctive purplereddish leaves and a mintlike zesty flavor and is used for stirfries such as Pad Bai Kaprow. Holy basil is hard to find and mostly available during the midsummer months. Basil doesn't store well, so buy it just before you intend to use it. European sweet basil can be used as a substitute for all varieties if you can't find the Thai varieties. Basil has a strong flavor, so don't use more than the recipe states.

Chilies are indispensable in Thai cooking and many different varieties are used. Dried red chilies of this variety are ground to make chili flakes or ground red pepper. Dried red chilies of this variety are ground to make chili flakes or ground red pepper.

Tiny red, green or yellowy-orange bird'seye chilies are extremely hot and are used in soups, curries and sauces. They are also available dried. Chinese celery is much smaller with thinner stems than the normal Western variety and has a very intense, parsley-like flavor. The leaves and sometimes the stems are added to soups, rice dishes and stir-fried vegetables. Coconut cream and coconut milk are used in many Thai desserts and curries. Thick coconut milk is obtained by the same method but by adding double the water to the grated flesh (about 1 cup instead of cup).