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Home > Knowledge > Eat Like Thai > Regional Food > Equipment >Cooking Techniques

Cooking Techniques


While it appears Thai cooking techniques are very time consuming than in any other cuisine it is, in fact, the cutting techniques (from slicing and dicing, to mincing and chopping), that give Thai cuisine its exciting aesthetic appeal.
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Fried Banana
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Black Rice Pudding
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Pad (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.

Toad (Deep fried) – 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.

Nung (Steamed) – 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.

Thai salad (Yum) – “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 shallots.

Gang 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.

Yang (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.

Tom (Broil) – Cooking food in a boiling broth with vegetables and meat. The favorite boiled method is “Tom Yum soup”.

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