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 Food

seasoned with several condiments such as fish sauce and chili peppers

comprised the basic diet of Sukhothai

other elements were added with the rise of Ayutthaya

Popular coriander, lime and tomato, may have been brought from their native South America by the Portuguese

Thai Food

Other influences from India, Japan, Persia, and especially China

Chinese-Thai food is popular in cities like Bangkok (like noodle dishes)

Northeastern food reflects the influences from Laos

A typical Thai meal includes four main seasonings: salty, sweet, sour, and spicy.

Thai Food & Culture

There 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?

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 pieces

2. 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

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 tapiokauntil the color changes

2. cut the melon into two pieces and scoop up melon with a spoon

3. put sugar and baiteyiinto a pot and boil them for 5minutes

4. put some ice, tapioka, the syrup (3), and coconut milk in the bowl

5. finish!

INTERVIEW

Where 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!