In pictures: Authentic Thai cooking tips from an Anantara chef

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  When cutting a mango to make mango sticky rice, make sure the mango is ripe by pressing it lightly to see if it springs back and gives off a good scent. It should not be too firm, but if it’s too soft it will be stringy inside and not enjoyable. Ann Marie McQueen / The National

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  Often canned coconut milk that is sold in grocery stores is too thick for Thai recipes. Thinning it with water until it’s liquid is one option, but Demi Chef Andaris recommends using fresh coconut milk or the powdered variety, available in a box.

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  The not-so-secret ingredient in most Thai dishes is sugar, and most chefs use palm sugar, sold in local grocery stores, over white sugar. However when it comes to Thai fish cakes, Demi Chef Andaris turns to white sugar — the palm variety is too hard to mix.

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  Glutinous rice must be washed four or five times before it can be steamed — until all cloudiness has gone from the water, and it is clear.

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  If you don’t have a bamboo steamer to cook the glutinous rice, it can easily be prepared by wrapping the rice in a square of muslin and placing it in a regular steamer. Ann Marie McQueen / The National

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  While most Thai food is served with jasmine rice, it also works well with other versions. Pachaylen offers two selections on its menu: organic brown rice and Chinese black rice, which turns a deep purple when cooked.

Cook like a Thai master with these tips and tricks from Ekasit Andaris, Demi Chef De Partie at Pachaylen Thai Restaurant in Abu Dhabi’s Eastern Mangroves Resort & Spa. The resort is offering Arabian and Thai Spice Spoons gastronomy courses for Dh500-Dh600 per person. For reservations call 02 656 1000 ext 1161 or email [e-mail] at least one day in advance.