Thai Cooking

TSEA/Per.5Aiko, Chaki and Misa

Introduction What: Thai cooking Who: Ms. Sonporn Where: Aiko’s House

(Soi 24 President Park) When: 25 January,

2009 Why:

- to learn the difference between Japanese culture - familier to all people

How: Taxi

Thai Foodseasoned with several condiments

such as fish sauce and chili pepperscomprised the basic diet of

Sukhothaiother elements were added with the

rise of AyutthayaPopular coriander, lime and tomato,

may have been brought from their native South America by the Portuguese

Thai FoodOther influences from India, Japan,

Persia, and especially ChinaChinese-Thai food is popular in cities

like Bangkok (like noodle dishes)Northeastern food reflects the

influences from LaosA typical Thai meal includes four

main seasonings: salty, sweet, sour, and spicy.

Thai Food & CultureThere is no such thing as dispensing

with leftovers. Throwing food away enrages the Thai “god of rice”

Using spoon and knife

Thai dessert

The origin of Thai desserts ： started when the Portuguese introduced the use of eggs to Thai people

Have been with the Thai people from the Sukhothai period (1238-1350)

Have been a part of Thai culture Methods to make Thai dessert -steaming, baking, boiling, frying, Aromatic candles: often burned next to the

desserts or coconut milk

Characteristics of Thai dessert

A good fragrance Most of the Thai dessert include

Coconut milk Thai people often use tropical fruits

such as mango, banana, and drian Mung beans, rice flour, lotus seeds,

and palm sugar are also common ingredients of Thai sweets

Pad Pak-boong Fardeen

Pad Pak-boong Fardeen• Phak boong is kind

of spinach• Means stir-fry,

vegetable, and strong heat

• Should be cooked very fast and furiously over a high heat

Pad Pak-boong FardeenHow to Cook?

Garlic & Red pepper

Phak Boong Oyster Sauce

Fish Sauce

Tao-Cho-dam (Thai soybean

paster)

1. Wash Phak Boong and cut

2. Put oil into a fry pan and after heated, put garlic, red pepper, and Tao Cho Dam

3. Sprinkle all seasoning on the Phak Boong

4. When ② gets to smell good, put ③

5. Fry quickly

Pood Pad Pong Garee

Pood Pad Pong Garee A mild curried dish counterpoint to a

more intense curry or garlic dish

crab claws or a cup of crabmeat or mixture of crabmeat and shrimp

Pood Pad Pong GareeHow to cook?1. Wash crabs and cut

into pieces2. Wash spring onion

and cut into about 3 cm each

3. Put Carry powder, seeukao, sugar, nampric, milk, and eggs in a bowl and stir

4. Put oil in the fry pan and put crabs

5. Put Step ③, spring onion and Red Pepper in a fry pan, and fry

Seeukao

CrabOyster Sauce

Red pepper

Eggs

Nampric Pao Oil

Milk

Carry Powder

Spring Onion

Sago cantaloupe

Sago cantaloupe

Means tapioca, and melon

Very common in Thailand

Coconut milk must be fresh

Sago cantaloupeHow to Cook?1. wash and boil tapioka until the color changes2. cut the melon into two pieces and scoop up melon with a spoon 3. put sugar and baiteyi into a pot and boil them for 5minutes4. put some ice, tapioka, the syrup (3), and coconut milk in the bowl 5. finish!

Tapioca

Sugar

1Melon

Coconut milk

Baiteyi (leaf with a fragrance)

INTERVIEWWhere did you train?Why did you start teaching Thai Food?Do Thai women usually cook meals for

their families or do they buy ready cooked food from the street?

What three kinds of Thai food that you personally like?

Is there anything that you must be careful of when cooking Thai Food?

Personal Response learned about the origin and features of Thai

food and desserts from own research INTERESTING: have never made Thai foods

and dessert by ourselves SURPRISE: The fact that the shells of crabs

can be eaten had an enjoyable cooking lesson with the

teacher and we could experience something we had never done and it was a valuable chance to understand Thai culture more deeply

COOKING: better than just eating at the restaurant, so you should make Thai dishes by yourself!