(Stir fried) – Stir-frying
uses less oils than traditional frying methods and combines
all the ingredients in one pan, bringing together a
few complementary flavors. The juices yielded in stir-frying
are usually sufficient to form a sauce.
– Deep fried makes food crispy and crunchy, there
are a lot of Thai dishes which are deep fried such as
Thai spring rolls, shrimps in a blanket, fried tofu
and dessert like fried banana.
– Steaming is a gentle method that produces wonderfully
moist results and is perfectly suited for vegetables
and fish. Check food frequently during steaming, as
some foods cook surprisingly quick. A popular “Nung
(Steamed)” dish is: Pla nung manow -
Steamed red snapper with lime, garlic and chili.
– “Yum” or Thai salad
dishes have the same main ingredients which are lime
juice, fish sauce, sugar and chili but with different
spices and herbs. A popular “Yum” dish is:
Yum Nue (Spicy beef salad) - grilled slice
beef with lime juice, fish sauce, chili, lettuces and
jeud – Clear broth soup made from
grounded pork, grounded chicken or pork rib with all
kind of vegetable, fresh tofu, or clear glass noodle.
It is very refreshing.
(Grilled) – Grilling
meat on a metal grate over hot coals or other heat source.
Thai satay and marinated grilled chicken must be one
of the favorite dishes for Thai people.
(Broil) – Cooking food
in a boiling broth with vegetables and meat. The favorite
boiled method is “Tom Yum soup”.