A simple kind of titbit is fun to make. You need shallots, ginger,
lemon or lime, lemon grass, roasted peanuts and red phrik khi
nu chillies. Peeled shallots and ginger should be cut into small
fingertip sizes. Diced lime and slices of lemon grass should be
cut to the same size. Roasted peanut should be left in halves.
Chillies should be thinly sliced. Combinations of such ingredients
should be wrapped in fresh lettuce leaves and laced with a sweet-salty
sauce made from fish sauce, sugar, dried shrimps and lime juice.
Mixing crushed fresh chillies with fish sauce and a dash of lime
juice makes a general accompanying sauce for any Thai dish. Adding
some crushed garlic and a tiny amount of roasted or raw shrimp
paste transforms it into an all-purpose dip (nam phrik). Some
pulverised dried shrimp and julienned egg-plant with sugar makes
this dip more complete. Serve it with steamed rice, an omelette
and some vegetables.
Salad dressings have similar base ingredients. Add fish sauce,
lime juice and sugar to enhance saltiness, sourness and sweetness.
Crushed chillies, garlic and shallots add spiciness and herbal
fragrance. Lemon grass and galanga can be added for additional
flavour. Employ this mix with any boiled, grilled or fried meat.
Lettuce leaves, sliced cucumber, cut spring onions and coriander
leaves help top off a salad dressing.
Soups generally need good stock. Add to boiling water crushed
peppercorns, salt, garlic, shallots, coriander roots, and the
meats or cuts of one's choice. After prolonged boiling and simmering
, you have the basic stock of common Thai soups. Additional galanga,
lemon grass, kaffir lime leaves, crushed fresh chillies, fish
sauce and lime juice create the basic stock for a Tom Yam.
To make a quick curry, fry curry or chilli paste in heated oil
or thick coconut milk. Stir and fry until the paste is well cooked
and add meats of one's choice.Season with fish sauce or sugar
to taste. Add water or thin coconut milk to make curry go a longer
way. Add sliced eggplant with a garnish of basil and kaffir lime
leaves. Make your own curry paste by blending fresh (preferably
dried) chillies, garlic, shallots, galanga, lemon grass, coriander
roots, ground pepper, kaffir lime peels and shrimp paste.
Heat the cooking oil, fry in a mixture of crushed chillies, minced
garlic, ground pepper and chopped chicken meat. When nearly cooked,
add vegetables such as cut beans or eggplants. Season with fish
sauce and garnish with kaffir lime leaves, basil or balsom leaves.
Cooked rice or fresh noodles added to the frying would make this
a substantial meal.
by Tourism Authority of Thailand