Best Sugars for Thai Cooking

Issue4

 

Editor: Bank Inngern

Sugar, a much beloved ingredient across the world. It seems that even a sprinkle of this glitter can renovate a dish into a new form, a more respectful one. Hitherto natural sugars, our classic stamina of white and brown have always been at the top of the league in conducting major alterations to our dishes. To keep health claims as simple as can be, white and brown sugars are chemically processed to deliver a masked commercial ingredient in the hope of a better aesthetic, and of course profit.

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Venturing into the 21st century, there are now vast arrays of sugar available all over the world and ease of access only just got better. It comes as no surprise,therefore, that a lot of people are confronted with so much selection of food that they decide to stick with what they know best, or what they think is the ritual to present day joyful eating. With such an array of sugars layed out on our plate, it is prime time in utilising our advantageous selection to contribute to better eating. ‘Better’, not in the sense of restricting ourselves from particular ingredients, but diverging more towards the best alternative that we have access to. Having tried vast forms of sugars in cooking, I have narrowed down to two best options: Coconut Sugar and Palm Sugar.

 

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Coconut Sugar
a natural sweetener from plants
extracted from the buds of coconut tree flowers
appear in granulated form (dark yellow)
best used in cooking stir-fries and other mains

Palm Sugar
a natural sweetener from plants
extracted from the sap of sugar palm trees
appear as a thick paste or rock-solid form (jaggery)
best used in cooking curries and desserts

Although the aforementioned sugars are natural, they do connote notions of a caramel allure, but once combined with other ingredients in Thai cooking, they offer another scope, an appreciative identity to a dish. Having access to natural sugars gives us an upper hand in providing nourishment for ourselves in a time where it is possible to cook Thai cuisine (or any other cuisine) at its most best form.

As they say ‘Eat Happy, Live Happy!’

Editor: Bank Inngern

Issue4

4 thoughts on “Best Sugars for Thai Cooking

  1. I am guilty of never paying much attention to what sugar I use (usually the bog standard Tate & Lyle granulated white stuff). Very interesting article, will definitely be more experimental! Coconut sugar sounds particularly interesting.

    Liked by 1 person

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