Monzoors Kitchen- A Food Blog With Perfect Recipes

 Ingredients:  Bamboo Shoots:Bamboo shoots ate called for in many Thai recipes. In order to prepare a bamboo shoot for cooking  you need to peel them and boil the white inner stalks for 30 minutes in water.If you are using canned bamboo shoots you will only need to boil them for 10 minutes, or if they are going in to curries or soups, boiling might not be required. Basil(Fresh): There are three types of basil's used in Thai cooking, sweet, holy and lemon. Sweet basil is much easier to find because it is commonly used in western cooking. Holy basil has a spicier taste and can be recognised by its slightly purple leaves. Lemon basil has lemony flavour and can be detected by it's distinct lemony scent.If you can only find sweet basil you can compensate for holy or lemon basil by adding finely chopped chili peepers or a bit of lemon rind. Bergamot: Also known as Kaffir lime leaves has a slightly limey flavour which goes well with all Thai dishes. Since this may be hard ...

  Cooking vegetables well can make all the difference between a bland side and a vibrant, flavorful dish. Here are some secrets to making your vegetables truly shine: 1. Don’t Overcook Overcooking leads to mushy, dull vegetables and can strip them of their nutrients. Aim to cook vegetables until they’re just tender-crisp—vibrant in color and slightly firm. 2. Season Properly Vegetables benefit from proper seasoning. Use a pinch of salt to enhance natural flavors, and don’t shy away from spices, fresh herbs, citrus zest, or a splash of vinegar for added brightness. 3. Try Different Cooking Methods Roasting: High heat caramelizes the sugars in vegetables, creating a deep, sweet flavor. Toss veggies in olive oil, salt, and pepper, then roast at 400°F to 425°F. Sautéing: A quick sauté in a hot pan with oil or butter keeps vegetables slightly crispy and vibrant. Steaming: Retains nutrients and natural color, but be careful not to over-steam. Finish with a drizzle of olive oil or a...