tsea pp
TRANSCRIPT
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!