Tsea Pp


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Tsea Pp

  1. 1. Thai Cooking <br />TSEA/Per.5<br />Aiko, Chaki and Misa<br />
  2. 2. Introduction<br />What: Thai cooking<br />Who: Ms. Sonporn<br />Where: Aiko’s House<br /> (Soi 24 President Park)<br />When: 25 January, 2009<br />Why: <br /> - to learn the difference between Japanese culture <br /> - familier to all people<br />How: Taxi<br />
  3. 3. Thai Food<br />seasoned with several condiments such as fish sauce and chili peppers<br />comprised the basic diet of Sukhothai<br />other elements were added with the rise of Ayutthaya<br />Popular coriander, lime and tomato, may have been brought from their native South America by the Portuguese<br />
  4. 4. Thai Food<br />Other influences from India, Japan, Persia, and especially China<br />Chinese-Thai food is popular in cities like Bangkok (like noodle dishes)<br />Northeastern food reflects the influences from Laos<br />A typical Thai meal includes four main seasonings: salty, sweet, sour, and spicy.<br />
  5. 5. Thai Food & Culture<br />There is no such thing as dispensing with leftovers. Throwing food away enrages the Thai “god of rice”<br />Using spoon and knife<br />
  6. 6. Thai dessert<br />The origin of Thai desserts:started when the Portuguese introduced the use of eggs to Thai people <br />Have been with the Thai people from the Sukhothai period (1238-1350)<br />Have been a part of Thai culture<br />Methods to make Thai dessert<br /> -steaming, baking, boiling, frying, <br />Aromatic candles: often burned next to the desserts or coconut milk <br />
  7. 7. Characteristics of Thai dessert<br />A good fragrance<br />Most of the Thai dessert include Coconut milk<br />Thai people often use tropical fruits such as mango, banana, and drian <br />Mung beans, rice flour, lotus seeds, and palm sugar are also common ingredients of Thai sweets<br />
  8. 8. Pad Pak-boong Fardeen<br />
  9. 9. Pad Pak-boong Fardeen<br /><ul><li>Phakboong is kind of spinach
  10. 10. Means stir-fry, vegetable, and strong heat
  11. 11. Should be cooked very fast and furiously over a high heat</li></li></ul><li>Pad Pak-boong FardeenHow to Cook?<br />Tao-Cho-dam <br />(Thai soybean paster)<br />Fish Sauce<br />PhakBoong<br />Oyster Sauce<br />Garlic & Red pepper<br />Wash Phak Boong and cut<br />Put oil into a fry pan and after heated, put garlic, red pepper, and Tao Cho Dam<br />Sprinkle all seasoning on the Phak Boong<br />When ② gets to smell good, put ③<br />Fry quickly <br />
  12. 12. Pood Pad Pong Garee<br />
  13. 13. Pood Pad Pong Garee<br />A mild curried dish<br />counterpoint to a more intense curry or garlic dish<br />crab claws or a cup of crabmeat or mixture of crabmeat and shrimp<br />
  14. 14. Pood Pad Pong GareeHow to cook?<br />Wash crabs and cut into pieces<br />Wash spring onion and cut into about 3 cm each<br />Put Carry powder, seeukao, sugar, nampric, milk, and eggs in a bowl and stir<br />Put oil in the fry pan and put crabs<br />Put Step ③, spring onionand Red Pepper in a fry pan, and fry<br />Seeukao<br />Oyster Sauce<br />Crab<br />Milk<br />Nampric Pao Oil<br />Spring Onion<br />Eggs<br />Carry Powder<br />Red pepper<br />
  15. 15. Sago cantaloupe<br />
  16. 16. Sago cantaloupe<br />Means tapioca, and melon<br />Very common in Thailand<br />Coconut milk must be fresh<br />
  17. 17. Sago cantaloupeHow to Cook?<br />1. wash and boil tapioka until the color changes<br />2. cut the melon into two pieces and scoop up melon with a spoon <br />3. put sugar and baiteyi into a pot and boil them for 5minutes<br />4. put some ice, tapioka, the syrup (3), and coconut milk in the bowl <br />5. finish!<br />Coconut milk<br />1Melon<br />Baiteyi (leaf with a fragrance)<br />Sugar <br />Tapioca<br />
  18. 18. INTERVIEW<br />Where did you train?<br />Why did you start teaching Thai Food?<br />Do Thai women usually cook meals for their families or do they buy ready cooked food from the street?<br />What three kinds of Thai food that you personally like?<br />Is there anything that you must be careful of when cooking Thai Food?<br />
  19. 19. Personal Response<br />learned about the origin and features of Thai food and desserts from own research <br />INTERESTING: have never made Thai foods and dessert by ourselves<br />SURPRISE: The fact that the shells of crabs can be eaten<br />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<br />COOKING: better than just eating at the restaurant, so you should make Thai dishes by yourself!<br />