Rice flour is ground from long-grain rice, while glutinous rice flour is ground from sticky rice (despite its sometime moniker of "sweet" rice flour, it is not sweet like sugar). Canada. Curry pastes, coconut cream and relishes are all purchased with ease in the "RaanThai" and they are always fresh. Glutinous or sticky rice, which must be presoaked and is steamed in a basket suspended over a metal pot of water (I use a cheesecloth-draped Chinese bamboo steamer basket instead), is an essential part of Northern Thai and Isan meals. McDermott describes fish sauce as "one of the great inventions of the culinary universe" because it is as suited to Western kitchens as it is to Thai ones: Use it to add meaty depth to ragù Bolognese, chili, and slow-cooked tomato sauce; add it to barbecue sauces and marinades; use it instead of Worcestershire sauce (which, by the way, also contains anchovies) in a Bloody Mary. All dried noodles will need to be soaked to some extent, though exact soaking times will depend on the dish in which they're appearing. Start your carryout or delivery order. Shipping UK and Europe. Thai Home-Cooking From Kamolmal's Kitchen, Serious Eats' Halal Cart-Style Chicken and Rice With White Sauce, 10 Common Crimes Against Cheese You Don't Have to Commit, Get to Know Sunchokes, a.k.a. Our mailing address. Explore the recipes, tips and techniques of Thai cuisine, including where to find the best Thai dishes in the country. 12 ratings 5.0 out of 5 star rating. You may spot cellophane-wrapped, golden-yellow-to-medium-dark-brown cakes or mounds, which must be broken into pieces and shaved with a cleaver or knife; individual tablespoon-sized blocks that are packaged in tubs; or the softer version, with a texture akin to honey butter (but denser), packaged in jars and plastic tubs. View Cart Punyaratabandhu's rule of thumb: When a Thai recipe calls for "rice flour," it's referring to the non-glutinous variety. Punyaratabandhu advises sticking to Thai brands of soy sauce. Wrap pla ra in a banana leaf or tinfoil and grill or broil before adding it to nam phrik (dips); boil it with aromatics and strain for a sauce to flavor green-papaya or other Isan-style salads; or spoon it directly into a pot of bubbling soup or curry. Homemade tamarind liquid will keep in the refrigerator for a couple of weeks; you can also freeze it. Beer. Maybe it's because Thai soy sauces are a bit sweeter, East Asian sauces slightly saltier—but Japanese Kikkoman soy sauce tastes about as "wrong" in a Thai stir-fry as a Thai soy sauce does with nigiri or maki. Nam pla (literally "fish water") adds savoriness to Thai salads, curries, soups, stir-fries, and marinades, just as soy sauce does for Chinese and Japanese dishes, and salted or oil-preserved anchovies do for some Western preparations. We stock fried Thai cooking ingredients such as Thai palm sugar (500g), rice flour, concentrated Thai tamarind, Panko breadcrumbs, Thai fried red onions (shallots), Thai fried garlic and more. But I remember well the pop of bitter pea eggplants in a "jungle curry" funky with fish sauce; the surprising depth of flavor that fish sauce lent to a limey green-papaya salad; the seductive tangle of silky pad thai spilling from a rolled omelette. Thai Kitchen Red Curry Paste is a carefully blended mixture of red chili pepper, garlic, lemongrass, galangal (Thai ginger) and spices that are harvested at their peak of freshness. When it comes to dried red chilies, medium-hot phrik chi fa—long, thin peppers called "skyward-pointing chilies" for their tapering, curved tips—are the variety most commonly pounded into curry paste (substitute guajillo, California, or pasilla chilies if need be). Put simply, the Thai are rice people. In a perfect world, every cook of Thai food would be blessed with easy access to coconuts, and the time and wherewithal to grate and press them for homemade coconut cream and milk. Wish Lists I keep herbs fresh by standing them upright in an inch of water in a sealed deli container or Mason jar. Over 1500 Products - THE largest online selection of hard to find foods and ingredients in the UK! In this page included recipes and techniques. Dried spice musts for the Thai pantry are, in addition to dried chilies, white peppercorns and coriander seeds. With the right recipes, Thai cuisine is no more difficult to master than any other. With the right recipes, Thai cuisine is no more difficult to master than any other. The flavor of coriander seeds is hard to pin down; their citrusy, floral, pleasantly musty qualities come through most when they are ground. Markets with Thai Ingredients – Online & Mail-order. Really? Contact Us. (Avoid tamarind pulp from Indonesia for Thai recipes; it often contains salt. Distinctly earthy (some would say "musty") and slightly bitter, khamin (turmeric root) adds a hint of astringency and pepperiness, along with a beautiful tangerine hue, to Southern and Northern Thai curries. So open every window in your kitchen before frying it in oil (the first step to nam phrik phao, a sweet-hot base for curries) or placing it under the broiler to make the fiery dip for fresh and cooked vegetables called nam phrik kapi. Classic Thai green chicken curry. Create Account, All prices are in USD Browse our range of dried Thai cooking ingredients. The latter contains more amylopectin and, as a result, has more thickening power. If Northern Thai dishes like lap mueang mu (richly spiced pork lap with offal) are on your radar, add smoky, menthol-fragrant chako (black cardamom), cinnamon, long pepper (hot like black pepper, but with noticeable flavors of warm spices like nutmeg and cinnamon), and ma-khwaen, or black prickly ash; these possess a milder version of the tongue-numbing properties, but a little more citrusy aroma, than their cousin the Sichuan peppercorn. Whipping up a traditional Thai curry is an easy weeknight project, points out Punyaratabandhu, as long as you've got fresh Thai basil and meat or chicken in the fridge, plus boxed or canned coconut milk and store-bought curry paste in the cupboard. When I returned home, I picked up a copy of the classic Thai Home-Cooking From Kamolmal's Kitchen and worked my way through it, stir-frying shrimp paste for batches of nam phrik phao and grilling chicken on a tiny hibachi balanced on my fire escape. Next day delivery and 1-click recipes. And, she points out, using a good jarred curry paste helps those new to Thai food know what each curry paste tastes like, so that "moving on to making pastes from scratch will be easy in terms of taste goals." Mixed with chopped fresh chilies, it becomes an essential condiment; add garlic, lime juice, and sugar and you've got nam jim tha-le, the ubiquitous hot-sour-salty-sweet sauce accompaniment to grilled fish. It's "everywhere, [in] every kitchen," says Nancie McDermott, who, after three years teaching in Isan, wrote Quick & Easy Thai and teaches a Craftsy class on everyday Thai cooking. If you want to move beyond the basics, add fresh mint to your stash, for limey Isan-style grilled beef or crisp pork rind salads. It also stains anything it touches, including cutting boards, so proceed with caution. Punyaratabandhu hesitates to recommend a single brand across the board, but advises choosing a paste made in Thailand over any made in the US, some of which "are pretty bad, actually.". (You may also find them labeled "kaffir lime leaves," a term we no longer employ due to its offensive connotations.) Fresh Thai ingredients flown in direct from Thailand to our shop weekly. For something chewier and more elastic, try Chinese glass noodles made from mung bean flour. Leela Punyaratabandhu, blogger at SheSimmers and author of Simple Thai Food and a forthcoming book on traditional Thai food, offers three shopping guidelines: Avoid coconut milk meant for drinking as a dairy alternative, which is too low in fat and lacks coconut scent; eschew creams and milks whose ingredient lists include gums, emulsifiers, or thickeners; and pass up low-fat or fat-free coconut milks, unless you're making a liquid dessert and are willing to go lighter on flavor. Thai Ingredients are easy to find in our shop. If you've tried the Mexican beverage agua de tamarindo, you're familiar with the potent sweet-sour flavor of tamarind. Thai green fish curry is a mouth-watering curry recipe made with salmon fillets and cooks in just 10 minutes - great for a midweek supper! Made by layering large chunks of fish with salt and rice bran in barrels and leaving the lot to ferment for up to two years, pla ra makes its way into a number of signature preparations. After it's cooled to room temperature, place a sieve over another bowl and pour in the mixture. At Thai Recipe | Order Online | Santa Cruz, CA 95060 | Thai Over 3,000 Oriental Ingredients. Palm sugar comes in three forms. With over 3,000 products, we have one of the largest ranges of Chinese and Oriental ingredients online. Then try a kaeng [curry], and build up your repertoire slowly.". We're based in California and have been proudly shipping the finest ingredients across America since 1999. The website is now closed and will reopen again tomorrow for your orders. Thai supermarket stocking authentic Thai food products. Other Markets: United States Markets | San Francisco Bay Area Markets Since we do not shop online we have only included 3 online sources, 1 in the U.S. and 2 in the U.K., as well as a few sources for plants and seeds. Some comments may be held for manual review. Collapse Menu Menu Icon Legend. Thai Food ingredients and Grocery store online. I ordered these and received so many that I had to freeze them. (The other three are mild green chilies in vinegar, dried red chili flakes, and sugar.). The best prices for ingredients for all your favorite recipes! Use the back of a spoon to rub it through the sieve, and a knife or spatula to scrape the tamarind flesh from the sieve's bottom. Subscribe to our newsletter to get the latest recipes and tips! But do you really need to stock si io khao ("white" or light soy sauce), si io dam wan ("black and sweet" soy sauce), AND si io dam ("black" or dark soy sauce)? Take pla ra, the chunky, malodorous preserved-fish condiment beloved of cooks in the country's north and northeast. Not so long ago, the only Thai food most Americans knew was a plate of overly sweet and soggy pad thai—and plenty of us knew even less. (Beware: Consumed in excess, tamarind becomes an effective laxative. The easiest way to shop for your favorite ingredients! (Coriander seeds possess none of fresh cilantro's grassiness, and the two cannot substitute for each other.) Start with nam jim kai, or sweet chili sauce, a jammy, sweet-hot, crimson concoction that's traditionally served with thot man pla (deep-fried fish cakes) and grilled chicken. Unlike black peppercorns, which tend to have fruitier aromas, white peppercorns are more pungent, nuanced, and funky. 1715 Lundy Ave. 180 San Jose, CA 95131 (408) 452-1324. Though you can buy pasteurized tamarind liquid in cans and plastic jars, it doesn't deliver the lively complexity of the kind you can easily make yourself with Thai makham piak, cellophane-wrapped blocks of moist tamarind pulp containing seeds. Wrinkly makrut limes—only the zest is added to dishes; in Thailand, the juice is used as a hair tonic—and the highly aromatic lesser ginger, also known as lesser galangal, Chinese keys, and fingerroot, are "second-tier" aromatics: nice to have on hand, but not absolutely necessary. Let's take a look. If your pantry has room for only one piscine product, make it nam pla (fish sauce). Most Thai cooks would say yes, while also admitting that you'll use the first two most often—light soy sauce in Chinese-style stir-fries, and dark sweet for mixing with fresh chilies as a dipping sauce for khao man kai (poached chicken with garlicky, chicken stock–boiled rice)—and could maybe, just maybe, squeak by without dark soy sauce. Heat butter in a wok or large heavy skillet. You probably know lemongrass from its starring role in tom yam kung; it also flavors curry pastes. Full of flavor, made with a few simple ingredients and fast and easy to put together- it takes … Sitemap | You can sometimes find dried shrimp among Mexican ingredients in the international sections of grocery stores. Tamarind liquid has loads of uses beyond the Thai kitchen: Add a little sugar and more water to make that agua de tamarindo, add it to cocktails, or try it in place of lemon in a salad dressing. Sriracha may be a favorite on Western shores, but to round out a full Thai pantry, your fridge should hold a few other bottles, too. Purchase these items in a single shopping trip and you'll be all set to cook a wide variety of classic (and a few esoteric) Thai dishes at home, from scratch. Punyaratabandhu and McDermott, on the other hand, are proponents of jarred pastes. Have your favorite products shipped directly to your door! Tens of Thousands of Happy Customers since 2005 The "softened" lime equivalent to lemongrass are fabulously fragrant makrut lime leaves. It's sometimes confused with ginger; don't make that mistake, because galangal's earthy, citrusy-piney perfume is quite different from ginger's tingly heat. All Thai Ingredients with pictures and descriptions. Depending on the variety, fresh chilies add sweetness, a tingle, or a surge of heat to salads, soups, curries, and many stir-fried dishes. We have even more in … Buy online your Asian, Chinese, Filipino, Thai and Malaysian Grocery Food needs, We carry huge variety of groceries food products from Asia such as the Philippines, Hong Kong, Taiwan, China, Malaysia, Singapore, Thailand, Indonesia, Burma and others Robyn Eckhardt is a Malaysia-based writer and recipe developer whose work has appeared in The New York Times, Saveur and The Wall Street Journal Asia. All products linked here have been independently selected by our editors. … Not sure you can handle the intensity? Tao Kae Noi Crispy Seaweed Snack Hot n Spicy. McDermott seeks out Maesri-brand pastes packed in small, four-ounce cans, preferring the brighter flavor of freshly opened paste to that of the leftover paste you'll inevitably be stuck with if you choose larger-format products packed in jars or plastic tubs. Tao Kae Noi Crispy Seaweed snack is manufactured with the state of the art technology and finest qua.. Look for small bags in Thai groceries, or make your own by gently toasting (not burning) whole phrik haeng in a wok or skillet and pulverizing them in a spice grinder. Along with fish sauce, limes, chilies, and herbs, kra-thiam (garlic) and hom daeng (red shallots) are "the quintessential components of everyday Thai cooking," says McDermott. While not all Thai food incorporates fresh herbs, they are an irreplaceable part of many dishes. Hot Thai Kitchen. Here you can find a wide selection of ingredients for preparing your favorite Thai & Asian dishes including fresh produce like lemongrass, Nittaya brand curry pastes, Thai cookbooks & essential Asian kitchenware such as the mortar and pestle. If sticky rice is on the table, utensils are not; instead of using fork and spoon, diners press and mold the rice between the palm and fingers of one hand to form a mini puck with which to dip up nam phrik and soupy curries. The good news, if you don't live near a Thai market, is that fresh galangal and turmeric have been spotted at Whole Foods, and all of the ingredients above can now be ordered fresh for delivery by mail. Tens of Thousands of Happy Customers since 2005 from Home Cooks to Michelin Starred Restaurants, Cookery Schools & TV production companies A real, British Company Expending the time and effort to make your own, Ricker admits, "can be a pain. The bad news is that only galangal, turmeric (sliced), and lime leaves are freezer-friendly, though frozen lemongrass will work just for a pounded paste as long as you're not planning to slice or fry it. Use as a stir-fry seasoning, a soup base or with coconut milk to create a delicious Thai curry. Thai basil goes into the familiar red and green curries, and can stand in for anise-y holy basil, a rarer find in the US, in the phat ka-phrao (ground meat stir-fried with basil) pantheon. McDermott repurposes leftover sticky rice as shallow-fried patties, which turn out crispy on the outside and soft-creamy in the middle. Khao khluk kapi—shrimp paste fried rice eaten with Chinese sausage, sweet pork, sour guava or green mango, slivered omelette, and other savory-sweet tidbits—is a good gateway. A little over 15 years ago, Robyn visited Turkey for the first time and fell in love with the country, its people, and its food. (Or, McDermott suggests, keep the two savory soy sauces on hand and use a combination of si io dam and molasses in a two-to-one ratio as a substitute for dark sweet soy sauce.). The classic description of Thai food—often depicted as a balancing act of hot, sour, salty, and sweet flavors—may not be entirely inaccurate, but it certainly comes short of capturing the diversity of the country's four major regional cuisines. I grew up ignorant of the smoke-infused satisfaction of grilled chicken and dipping sauce spiked with sour tamarind and hot chili, or the coconut milk–smoothed burn of an aromatic green curry. Use a spoon or spatula to separate the pulp into smaller bits and mash it a bit against the sides of your bowl. The paste, which comes in solid blocks or round plastic containers with twist-off lids, is certainly pungent—be forewarned that it releases a ferocious blast of ammonia on contact with heat. Vegetarian Delightful and flavorful vegetarian options, from Thai-style noodles with peanut and basil sauce, to spicy Thai corn cakes. Thai Food - Buy authentic Thai food ingredients and dinks online from Tradewinds Oriental Shop. Copyright 2020 My Oriental Store. The product was fresh and no old or dry peppers were found. It's easy to keep the latter on hand, and, while you can squeak by without fresh chilies, "you would only be seeing a few colors of the rainbow," notes Ricker. Phone: 888-618-8424 You can email us at . Thank you for your continued support - The Tradewinds Team. Step-by-step pictures Remove, and set aside. This super versatile Thai Peanut Sauce is the perfect combination of creamy, savory, and sweet! Update - We have received our maximum number of orders for today. Special Offer on shipping to mainland UK! Thai Cooking School Hosting a cooking school is our way of sharing 12 years of experience importing the finest Thai ingredients & cookware for our online Thai grocery. 11:00 AM - 1:30 PM 4:00 PM - 7:30 PM 94% of 65 customers recommended. I cut my teeth on Chinese food in China long before I moved to Thailand, and, like the blogger and cookbook author, I find Japanese, Chinese, and Korean soy sauces and Indonesian and Malaysian kecap manis (dark sweet soy sauce, essentially) unsuited to the Thai palate. A tonkotsu just like the one at your favorite ramen shop. If you're ordering fresh ingredients, Punyaratabandhu recommends timing their arrival to a couple of free hours that you can devote to pounding or processing them into curry pastes, which freeze very well. Andy Ricker, owner of Pok Pok restaurants in Brooklyn, Los Angeles, and Portland, Oregon, and author of the eponymous cookbook (along with another, forthcoming, on Thai drinking food), advises: "Start simple! 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