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Steaming fish
Most fish sold on the market today will
contain a strong odor. The trick to getting rid of this odor
is to rub the meat with 1 teaspoon each of vinegar and salt.
When steaming, make sure the water is already at a rolling boil.
This will result in a firmer textured meat without any trace
of fish odor. Hor Mok should also be treated in the same way.
With soups, whether
Tom Yum or Gaeng Som, make sure that the soup is already at
a rolling boil before adding the fish. For fish that will
first be boiled on its own before being mixed with other ingredients,
adding a teaspoon of vinegar or lemon juice to the boiling
water will result in a whiter coloured meat and be visually
more appetizing. |
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| Shrimp heads are delicious
but often contain a strong odor. When using the heads in a frying
recipe make sure the oil is very hot and then flash fry them
very quickly. |
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Keeping the skin
intact when boiling chicken
After cleaning the chicken, rub the insides
with 1 tablespoon of salt. When boiling, add the chicken to
the water when it is still cold and boil slowly until the meat
is done. Do not let the water come to a rolling boil.
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Stewing beef
For tender and aromatic meat, add chopped
cilantro, black pepper and salt to the boiling water before
adding the beef. Lower the temperature to a soft boil and cover.
periodically spoon off scum from the surface. Do not remove
the herbs until the meat is tender.
Grilling beef
When grilling, try marinating the beef
in pineapple juice or papaya milk. Another method is to wrap
the beef in papaya leaves before grilling. The papaya milk from
the leaves will serve to tenderize the meat.
Marinating
The correct way to store beef before cooking
is to marinate it in salt or sugar or cilantro and black pepper.
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