We did pineapple fried rice, baked (grilled) salt coated Tilapia, and deep fried pandan chicken.
Some points.
- Many restaurants tend to use lime juice from bottle. Fresh pressed lime juice is better.
- birds eye chilli, garlic, coriander roots, lime juice, fish sauce and sugar is a good basic chili sauce. Minus the coriander root, it can be used for salad dressing for example.
- Pineapple rice originally only has curry powder. But due to diluting influences, it now tends to have more tumeric.
- Original Thai cooking uses less oil than Chinese (but now a lot of thai cooking is diluted by Chinese influence). In some Thai homes, they squeeze the coconut oil from coconut and just use that.
- Always balance sweet, sour, salty. Taste, taste, taste. Spice/heat is actually not all that important.
- Actually, fried rice does not need overnight chilled rice - chef said that is a recipe from people who don't know their rice. Actually, the rice just needs to be cooked properly - the most important being the amount of water. She advises we just always consistently buy one type of rice and get the amount of water right. Also old rice is different from new rice.
- When frying rice, stir it or press down lightly. Do not cut with the edge of the spatula.
- The stuffed fish (stuffed with saltless oyster sauce, lemon grass and kaffir lime leaves) was interesting. To stuff the fish, you go in through the gills so that there are no holes created.
- Using a scissors, cut the ends of the gills. Remove carefully.
- Then reach into the gill cavity, and using fingers, hook down toward the stomach.
- After some fishing around, you should be able to remove all the fish innards.
- wash the cavity, then stuff.
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