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
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
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.