Thai cuisine
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Thai cuisine is influenced by its geographical location at the crossroads of Asia. It uses ingredients like lemongrass, kaffir lime, and bird's eye chillies in curries and other dishes that balance spicy, sweet, and sour flavors. Thai cuisine is divided into regional styles from the north, northeast, central, and south regions, each utilizing local ingredients and cooking methods. Common dishes include curries, salads, stir fries and noodles that feature seafood, meat, vegetables, herbs, and spices characteristic of Thai cooking. A variety of tools and equipment are used in preparing traditional Thai dishes.
Thai cuisine
- 1. THAI CUISINE • CROSSROADS OF ASIA • INGREDIENTS SUCH AS LEMON GRASS, KAFFIR LIME AND BIRD EYE CHILLIES • HAS A LOT OF CURRIES • A THAI MEAL IS A BLEND OF SPICY, SWEET AND SOUR TASTE
- 2. COMMON TERMS IN THAI CUISINE THAI NAME ENGLISH NAME AHAN FOOD AHAN THALAY SEAFOOD BAHMEE EGG NOODLES BAI LEAF HET MUSHROOM HOROPA BASIL KAENG CURRY THAI NAME ENGLISH NAME KAENG PHET RED CURRY KAENG WAN GREEN CURRY KHA GALANJAL KHAI EGG KHAO RICE KHAO NIAO STICKY RICE KRATIEM GARLIC
- 3. THAI NAME ENGLISH NAME KOONG PRAWNS KUNG MANG LOBSTER MAGROOT KAFFIR LIME MAN POTATO MANAO LIME MAPRAO COCONUT MOO PORK THAI NAME ENGLISH NAME NAM WATER NEUA BEEF PHAT STIR-FRIED PHAD DEEP-FRIED PLA FISH PHAK VEGETABLE WAN SWEET
- 5. GEOGRAPHICAL LOCATION • KNOWN AS PINK ELEPHANT, RESEMBLES THE TRUNK OF AN ELEPHANT • LOCATED IN HEART OF SOUTH ASIA ,BORDERS • LAOS- NORTH EAST • MYANMAR- WEST • COMBODIA- SOUTH EAST • MALAYSIA- SOUTH • CUISINE IS DIVIDED INTO NORTHERN CUISINES, NORTH-EASTERN CUISINES, CENTRAL CUISINES AND SOUTHERN CUISINE
- 6. CENTRAL CUISINE -CENTRAL PART OF CUISINE -LAND WAS FERTILE AND CONDUCTIVE AS CHAO PHARAYA RIVER FLOWS THROUGH -KNOWN AS RICE BOWL OF THE COUNTRY -BANGKOK, THE COUNTRY CAPITAL OF THAILAND LOCATED IN CENTRAL THAILAND NORTHERN CUISINE -ISOLATED FROM REST OF THAILAND -THICKLY FORESTED REGION -RICE PRODUCED HERE IS STICKY -EATING STYLE KHANTOKE ORIGINATED HERE
- 7. CUISINES OF THE NORTH-EAST -POOREST REGION OF THE REGION -LAND IS UNFERTILE AND DROUGHT PRONE -GLUTINOUS RICE IS THE STAPLE FOOD HERE -RAW PAPAYA SALAD IS FDROM THIS REGION SOUTHERN CUISINE -MALAYAN PENINSULA AS IT JUTS OUYT AND BORDERS MALAYSIA -LONG COASTLINE MEANS SEAFOOD FORMS A LARGEST PART IN THEIR DIET -COCONUT PLAY A LARGE ROLE IN LOCAL DIET -MASSAMAN CURRY (COCNUT MILK WITH SPICES SUCH AS WHITE CARDAMOM, CORIANDER AND CUMIN) IS FROM THIS REGION
- 8. COMMONLY USED INGREDIENTS IN THAI CUISINE • LEMON GRASS- bulb-like structure at the base of the plant used,have lemony fragrance • THAI GINGER- used in place of ginger but taste more pungent • PALM SUGAR- prepared in taking the sap of palm trees and reducing it by boiling • KAFFIR LIME- leaves of plant having strong lemony fragrance • MANGO GINGER- mildly flavoured as compared to regular galangal • TOFU- cogulated soy milk • FISH SAUCE- condiment used for salting and flavouring • CURRY PASTE- base for all thai curries • BIRD’S EYE CHILLI- spicy small chillies
- 10. • RED AND YELLOW CHILLIES- large thai chillies • GREEN PAPAYA- used for making popular salad som tam • LONG BEANS- runner beans • MOUNTAIN SAUCE- soy based seasoning, used in curries • PEA AUBERGINES- small berries belong to aubergine family • PANDAN LEAVES- leaves of screw pine family • MUNG BEAN NOODLES- glass noodles • FLAT RICE NOODLES- flat noodles made from rice • FRESH EGG NOODLES- wheat noodles with eggs • SHRIMP PASTE- used in curries and making sauce • THAI CHILLI PASTE- proprietary chilli paste • THAI CARDAMOM- plump and white in colour and has aromatic flavour • HOLY BASIL- type of basil with peppery flavour • SRI RACHA SAUCE- chilli sauce • BEAN CURD SHEETS- proprietary sheets of dried bean curd
- 11. SPECIALITY DISHES • SATAY- thin slices of meat, marinated and skewered and char grilled • THOD MA KHAO PHOD- thai corn patties • THOD MA PLA- fish cakes • LARB GAI- salad of minced meat • SOM TAM- papaya salad • YAM WOON SEN CHAE- glass noodle salad • TOM YAM- spicy, hot and sour broth of aromatic vagetables • TOM KHA- broth made by boiling chicken stock • KRATHONG THONG- crispy tartlets with filling • KAI TAKRAI- stir fried chicken flavoured with lemon grass • KRAPAO- means hot basil, mixed with meat of vegetable
- 13. • PATANI- blanched lamb tossed with ginger, onions and seasoning • KAENG KIEW WAN- green curry • PANENG- spicy red curry • MASSAMAN- green curry with addition of potatoes and spices such as cardamom and crushed peanuts • KAENG PHET- red curry • BAHMEE- stir fried egg wheat noodles • PHAD THAI- stir fried flat rice noodles • KAI HOR BAI TOEY- chicken morsels wrapped in pandan leaves, steamed • SANGKAYA- coconut milk pudding infused with pandan leaves • TAB TIM KROB- water chestnut and sweetened coconut milk derved with crushed ice • KHANOM KROK- rice pancakes
- 14. TOOL AND EQUIPMENT USED IN THAI CUISINE • COCONUT GRATER • MORTAR AND PESTLE • BAMBOO BASKET • KRATHONG THONG MAKER • SATAY GRILLER • PAPAPYA PEELER • TOM YAM STEAM BOAT • KHANOM KROK PAN
- 16. THANK YOU COMPILED BY CHEF MOHD ABDULLAH