BEL 492

PREPARATION OUTLINE

Student’s Name : Nurul Azwa Binti Ab Majid (2012151801)

Faculty : Faculty of Film, Theatre, & Animation

Lecturer’s Name : Mr. Rajendra

Tittle : UNIQUE FOOD IN THAILAND

Order : Topical Order

General Purpose : To inform

Specific Purpose : To inform my audience that in Thailand there are variety of food that

would be something unique for the country.

Central Idea : Knowing the variety of Tom Yam, variety of Pulut and variety of

Kerabu in Thailand and help us to know about the uniqueness of this food in Thailand.

Introduction

I. Thailand has a unique cuisine.

II. Known for hot and spicy foods, Thai cuisine balances spicy, sour, sweet, salty

and bitter flavours.

III. Blending elements of several Southeast Asian traditions, Thai cooking places

emphasis on lightly prepared dishes with strong aromatic components.

IV. Northern Thai food has been influenced by neighbours such as Burma and

China.

A. Northeast Thai food, also called Isaan cuisine, has been heavily

influenced by Laos and Cambodia.

B. Bangkok Thai food, also called central Thai food, is internationally

popular.

C. Southern Thai food has been influenced by Malaysia and the Islamic

cooking tradition.

V. Today I would like to inform you about the variety type of food that unique in

certain Thai cuisine.

(Transition: Let’s start with the variety of Tom Yam in Thailand.)

Body

I. Tom Yam is one of the main dishes in Thai cuisine and there are many types of Tom

Yam.

A. The different type of Tom Yam has a different taste even though it looks like the

same.

1. They have three different tastes when they cook Tom Yam.

2. The three different tastes are sour, sweet and spicy.

B. Tom Yam also has different ingredients according to type of Tom Yam they

cook.

1. Tom Yam that is made with prawns is called Tom Yam Goong, with chicken

is called Tom Yam Gai and mixed seafood called Tom Yam Po Tak.

2. Different Tom Yam have different main ingredients.

(Transition: Now, you know about Tom Yam, let’s look at next dishes that called Kerabu)

II. Kerabu is also famous as a side dish in Thai cuisine and also presented in different

type of Kerabu.

A. The different type of Kerabu has different main ingredient to make it.

1. In Thailand there are many types of Kerabu and the famous kerabu are

Mango Kerabu, Chicken Feet Kerabu, Shrimp Kerabu and other kerabu with

different ingredient.

2. The main ingredient in Kerabu is herbal leaves from variety sources and it is

good for health.

B. Kerabu is like Salad in western cuisine and Ulam in Malay cuisine and this food

is good for healthy.

(Transition: I’m sure all of you want to try the Kerabu because it good for your health but

before that I will tell you about the last famous food in Thailand)

III. Pulut is a famous dessert in Thai cuisine and also be presented in many types of

pulut.

A. Pulut or also known as sticky rice will be changed according to the ingredient.

1. The ingredient will be changed according to favourite taste of people.

2. Pulut can be eaten with dry fish, fruits or sugar.

B. This Pulut has different flavour and ingredient.

1. The famous flavour called Khanom Chan that is eaten with coconut milk and

pandan flavour.

2. It can be eaten with mango called Khao Niao Mamuang and also can be

eaten with durian, jackfruit and others combination.

Conclusion

I. As we have seen, Thailand contains variety of food in their cuisine.

II. What the surprise is we only know about the famous food in Thailand buat never

know what the special about them.

III. In my research, I know that Thailand people have a different recipe to make their

food even though it looks the same, the taste is different.

IV. For all of you guys, try this unique food in Thailand because it is a unique aspect of

Thailand.

Bibliography

Hayao Fukui (1993) Food and Population in a Northeast Thai Village. USA. Library of

Congress Cataloging-in-Publication Data.

Thompson D (2002) Thai Food. London. Ten Speed Press.

Krauss S, Ganguillet L (2004) Authentic Recipes from Thailand. Singapore. Periplus

Editions.

Poladitmontri P, Lew J (2002) Quick & Easy Thai Cuisine: Lemon Grass Cookbook.

Japan. Japan Publications Trading.

Owen S (1997) Healthy Thai Cooking. London. Frances Lincoln Limited.

Heller E (2009) Knack Thai Cooking: A Step-By-Step Guide to Authentic Dishes

Made Easy. China. Library of Congress Cataloging-in-Publication Data.