This document provides information about learning Thai cooking from a teacher named Ms. Sonporn. It includes details about the cooking lesson such as the date, location, participants, and purpose. It then discusses the history and influences on Thai cuisine including ingredients from different cultures. Specific Thai dishes like Pad Pak-boong Fardeen and Pood Pad Pong Garee are described along with ingredients and cooking methods. Characteristics of Thai desserts and a recipe for Sago cantaloupe are also outlined. The document concludes with interview questions about the teacher's background and preferences regarding Thai food.

1. Thai Cooking TSEA/Per.5Aiko, Chaki and Misa

2. IntroductionWhat: Thai cookingWho: Ms. SonpornWhere: Aiko’s House (Soi 24 President Park)When: 25 January, 2009Why: - to learn the difference between Japanese culture - familier to all peopleHow: Taxi

3. 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

4. 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.

5. Thai Food & CultureThere is no such thing as dispensing with leftovers. Throwing food away enrages the Thai “god of rice”Using spoon and knife

6. Thai dessertThe 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 cultureMethods to make Thai dessert -steaming, baking, boiling, frying, Aromatic candles: often burned next to the desserts or coconut milk

7. Characteristics of Thai dessertA good fragranceMost of the Thai dessert include Coconut milkThai 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

8. Pad Pak-boong Fardeen

9. Pad Pak-boong FardeenPhakboong is kind of spinach

10. Means stir-fry, vegetable, and strong heat

11. Should be cooked very fast and furiously over a high heatPad Pak-boong FardeenHow to Cook?Tao-Cho-dam (Thai soybean paster)Fish SaucePhakBoongOyster SauceGarlic & Red pepperWash Phak Boong and cutPut oil into a fry pan and after heated, put garlic, red pepper, and Tao Cho DamSprinkle all seasoning on the Phak BoongWhen ② gets to smell good, put ③Fry quickly

12. Pood Pad Pong Garee

13. Pood Pad Pong GareeA mild curried dishcounterpoint to a more intense curry or garlic dishcrab claws or a cup of crabmeat or mixture of crabmeat and shrimp

14. Pood Pad Pong GareeHow to cook?Wash crabs and cut into piecesWash spring onion and cut into about 3 cm eachPut Carry powder, seeukao, sugar, nampric, milk, and eggs in a bowl and stirPut oil in the fry pan and put crabsPut Step ③, spring onionand Red Pepper in a fry pan, and frySeeukaoOyster SauceCrabMilkNampric Pao OilSpring OnionEggsCarry PowderRed pepper

15. Sago cantaloupe

16. Sago cantaloupeMeans tapioca, and melonVery common in ThailandCoconut milk must be fresh

17. 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!Coconut milk1MelonBaiteyi (leaf with a fragrance)Sugar Tapioca

18. 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?