6.0 APPENDIX
5.0 CONCLUSION
Thai
cuisine as we know it now was formed by the 13th century, consisting
of various types of meat and seafood coupled with local vegetables, herbs, and
spices such as garlic and pepper, and eaten with rice. Thailand's neighbouring
countries of Vietnam, Cambodia, Indonesia, Laos, Burma, and Malaysia have also
influenced the types of dishes served in Thai culture. All varieties of Thai
cuisine emphasise lightly cooked food with strong aromatic components and a
spicy edge that combines sour, sweet, salty, bitter, and spicy flavours. Thai
cuisine necessitates the juggling of different materials to achieve a
harmonious result, necessitating a great deal of attention to detail to achieve
the proper flavour balance as well as good appearance. Chefs frequently seek to
produce delicate and elaborate carvings from fruits and vegetables as part of
Thai cuisine tradition. Cooking and consuming Thailand's world-famous cuisine
is taken very seriously in Thailand. When it comes to socialising, they are
known to be friendly and easy-going. Thai dinners are always served 'family
style,' that is, from common serving platters, with the plates appearing in
whatever order the kitchen can produce them, whether at home or in a
restaurant. Put no more than one spoonful onto your plate at a time while
serving yourself from a communal platter. To be concluded, Thai food is very
easy to prepare and does not take too long to prepare. Malaysians are very fond
of food from Thailand and are very fond of their appetite. Thailand has become
one of the options to be made a food-hunting country.
4.0 COTEMPORARY FOOD HABIT
4.1 Adaptation of food habit
Adaptations could be of various types which is structural adaptations. Structural adaptations
are the changes to the structure of a living organism to adapt better to an
environment, Behaviour adaptation, Physiological adaptations and Co adaptation.
There are several food habits in
Thai culture.
1. Less
Gluten - Thai people use less gluten in their food.
This is because Thai cuisine is the center of rice. Not only do they eat rice
grains, they are also amazed at being able to make many different types of
noodles from rice. Their desserts are also made from rice. For example mango
with sticky rice and sweet coconut rice pudding. for Thai people gluten is not
necessarily part of their diet.
4.2 Nutritional status
Nutritional status is a requirement of health of person convinced by the diet, the levels of nutrients containing in the body and normal metabolic integrity. Normal nutritional status is manage by balance food consumption and normal utilization of nutrients. There are anthropometric, biochemical, clinical and dietary.
The Thai population's habits, particularly their food patterns, have been alter by fast socioeconomic transition, urbanisation, and westernisation. Traditionally, Thai cuisine consisted primarily on rice and fish, with other types of meat appearing in only a few dishes. Most Thai cuisine contained basic ingredients such as fresh spices and herbs. As in many other Asian countries, eating patterns in Thailand evolved from traditional Asian meals with high grain and low fat content to western diets with a high proportion of meat, fats, and sweets throughout the transition period.
The Thais' overall daily energy intake increased. The energy consumption from staple foods (carbohydrates) was replace by calories from protein and lipids, according to a study of macronutrient composition. In Thailand, the percentage of energy derived from fat had nearly doubled and was expect to continue to rise.
1.0 INTRODUCTION
1.1 History of the nation (Thailand)
The origins of Thailand are traditionally associated with a short-lived kingdom, the Sukhothai Kingdom which was founded in 1238. This kingdom was later continued by the Ayutthaya Kingdom which was founded in the mid-14th century and was larger in size than Sukhothai. Thai culture is strongly influenced by China and India. Relations with several major European countries began in the 16th century but despite strong pressure, Thailand remained the only country in Southeast Asia never colonized by a European state, although Western influence, including the threat of violence, led to various changes in 19th century and gave a lot of leeway to British merchants.
A bloodless revolution in 1932 led to the
beginning of a constitutional monarchy. Formerly known as Siam, the country
changed its name to Thailand in 1939 and beyond, having once changed back to its
old post-World War II name. In the war, Thailand allied with Japan; but when
World War II ended, Thailand became an ally of the United States. Several coups
took place in the years after the war, but Thailand began moving toward
democracy since the 1980s.
“Although most Thais are Buddhists, their religion and worldview are heavily influenced by their animistic beliefs. Animism is the belief that objects, places, and beings all have different spiritual essences. Understanding the animistic worldview of our Thai friends is probably one of the most difficult parts of our language and cultural experience. Based on our western worldview, it is hard to imagine that our friends would believe that spirits (or many spirits) can control an area of land, and affect what can happen on this land.
In the city of Chiang Rai about 20 years ago a construction company built a beautiful housing estate on a prime piece of land in the city. The houses are large with beautiful courtyards and the community has many facilities such as swimming pools. It is a place to live but can only be afforded by those who have a lot of money.
Once several houses were built, and the community thrived, a series of tragic events took place involving two young people drowning in a community pool. After this happened people started investigating and asking questions to the building company. They found out that the company did not perform any rituals to ask permission from the spirit of the land before they started building.
The news got the news that the spirits living there were not happy and that is why this tragic event took place. To this day the community is derelict and empty. While driving on the streets it looks like a ghost town. Houses were piled up, weeds overgrown most of the signboards, and fences. It looks like a horror movie set.
Pray with Liz and Glenn that God will give
them wisdom in how to share the hope of Jesus in a way that makes sense to
their Thai Ethnic friends. Pray that the Spirit of God will open hearts to
receive the good news about Jesus despite cultural and religious barriers.
2.0 MAJOR FOOD AND INGREDIENTS
2.1 Common foods and Ingredients
1)
PHAD KRA PHAO GAI
(CHICKEN PHAD KRA PHAO)
|
INGREDIENTS |
COOKING METHOD |
|
200gm chicken /chopped 3 cloves garlic /chopped 20-30 gm of basil leaves 7 red rice chili seeds /finely pounded 3 tablespoons cooking oil /for sauteing 2 tablespoons squid soy sauce or fish soy sauce 1/2 tablespoon oyster sauce 1/2 cup chicken stock 2 teaspoons of thick soy sauce 4 teaspoons of sugar |
1) Heat oil and sauté the garlic with the chicken and chilli that
have been pounded. |
2)
GAENG KIAW WAN
(GREEN CURRY MEAT)
|
INGREDIENTS |
COOKING METHOD |
|
200gm meat /thinly sliced 20- 30gm basil leaves 1 round/long eggplant cut in half 10gm cauliflower/ sliced 3 long bean stalks/ cut short 2 teaspoons sugar 2 tablespoons squid soy sauce @ fish 62ml of meat stew water 100ml coconut milk Salt to taste Cooking oil GREEN PASTE INGREDIENTS 1 stalk of lemongrass /finely ground 2 cloves garlic /finely ground 1.5 cm galangal /finely ground 6 large green chillies / finely ground 20gm belacan /baked and grind 1/2 cm cinnamon bark 1/2 teaspoon coriander 1/2 teaspoon black pepper 1 purut /sliced lemon peel 4 pieces of kaffir lime leaves / finely sliced |
1) Heat the oil in a saucepan. After burning, add all the ingredients
for frying that have been finely ground, let it dry and break up the oil. |
3)
GAENG PANAENG
(PANAENG MEAT)
|
INGREDIENTS |
COOKING METHOD |
|
400gm meat - thinly sliced 40ml fresh coconut milk 1 cup of water Oil for frying Sugar and salt to taste 2 lemongrass stalks /finely ground 2 cm galangal /finely ground 4 pieces of kaffir lime leaves /finely ground 1.5 cm grilled /ground belacan 1 teaspoon of coriander powder 20 gm leaves and stalks of coriander/ finely chopped 2 kaffir lime seeds /finely ground 2 cloves garlic/ finely ground 1 stick of cinnamon/ finely ground 1/2 teaspoon sweet cumin |
1) Heat a little oil in a pan and add the spices and ingredients that
have been ground earlier. 2) Saute until crisp and bursting with oil |
4)
HOR MOK TALAY
(OTAK-OTAK UDANG)
|
INGREDIENTS |
COOKING METHOD |
|
4 shrimp /chopped 1 squid /chopped 4 mussels /chopped 2 eggs 2 long beans /cut small 1/4 peacock carrot stalk /finely chopped 2 stalks of rice chili /sliced 2 cloves garlic /chopped 20 gm of basil leaves 1/2 hollandaise onion /chopped 2 onions/ chopped 10 ml coconut milk Sugar to taste 1/2 teaspoon oyster sauce 1/2 teaspoon squid soy sauce@fish |
1) Mix all ingredients in a bowl and mix well. |
2.2 Meal
Composition and Cycle : Daily pattern
BREAKFAST
KANOM KHROK
Khanom khrok is a kind of small
coconut hotcake. It is made using a special iron pan with fixtures. These two
pieces of hotcake will be joined together to form a mini pancake. These
hotcakes can be served with different flavors, either sweet or salty. Khanom
Krok is usually eaten at breakfast. It uses ingredients such as rice flour,
sugar, and coconut milk to form the dough. This cake has a fragrant, sweet
aroma and has a smooth texture of coconut milk.
KHAO MOK GAI
Khao Mok Gai or
“chicken and rice with everything,” is the Thai version of beriyani rice. It is
cooked with chicken pieces and spices that give a fragrant aroma to produce
rice that is rich in yellow color, delicious taste of chicken. In Thailand,
this dish is usually eaten at lunch. This rice is served with chicken, fried
onions, and a green sweet and spicy sour sauce. It is also served with cucumber
slices or various pickles to decorate the rice to add different flavors.
Although this dish looks like regular chicken rice, but it has its own unique
taste and certainly does not disappoint.
TOMYAM
Tom
yam is very famous not only in Thailand, but also quite famous and loved by
Malaysians. It is a traditional dish of the Thai people for centuries. Tom yam
is a special Thai dish in the form of soup and mixed with fish, shrimp,
chicken, meat, squid and more. Each ingredient mixed into tom yam will produce
its own taste and characteristics. If you go to Thailand, tom yam dishes can be
found anywhere. There is tom yam goong with shrimp, tom yam pla with fish and
tom yam po taek with various seafood. In fact, there is also tom yam with
coconut milk. Tom yam containing coconut milk has a rather cloudy gravy colour
compared to regular tom yam where the colour is quite clear. Several other
ingredients are also mixed such as garlic, galangal, chilli, lemongrass, salted
soy sauce, kaffir lime leaves, ginger and lime.
SUPPER
SAI KROK ISAN
Sai krok Isan is a fermented sausage from the Isan region. It is made with a mixture of ground meat and fat, combined with garlic, sticky rice, salt, and pepper in a natural encasing. The sausage is then allowed to dry and ferment for several hours or sometimes even for up to 2-3 days in a blazing hot sun, a method that provides this sausage with its unique sourness. Salty with a hint of sourness, these flavourful sausages are usually grilled or fried and served alongside raw chilies, fresh ginger slices, garlic, and fresh vegetables. Thais consume them for supper or buy them from local street carts as delicious snacks that are grilled on a stick and consumed on the go.
2.3 Role of Food and
Etiquette
In
Thailand, they emphasize proper eating ethics and there are some rules at the
dining table that need to be observed. Before that, it is well known that
Thailand is very serious about cuisine and how to eat food properly. They also
practice a healthy lifestyle such as being friendly when socializing with other
communities. For example if occurrence of an accidental collision at the dining
table, will be forgiven by the person in the place. We can see that Thai people
are very relaxed, enjoy and at the same time apply good manners when faced the
food. So, in this scope will be elaborated some proper nutrition ethics
according to the practice by the society in Thailand.
The
first thing that everyone does is definitely ordering food same as Thai people
where when they want to order, all group meals who available must be shared and
they cannot plan to order food according to their own wishes. According to
custom practiced by Thai people, they need to take the food that suits the
group where the food taken must have protein -based foods such as fish,
meat as well as different fibers.
However, the main menu of Asians, including Thailand is rice, which is also
served separately. When we look at the situations or conditions practiced by
these Thai people, they are indeed focusing on healthy food intake.
Next
is etiquette while eating. In Thailand, when someone is serving food, they will
give a plate of food, a bowl of white rice and several bowls of soup. So the
practice or etiquette performed by Thai people is eat and consume food in small
quantities. This is because they can add and refill on their plates with the
food served. Need to remember that the act of consuming too much food at one
time until preventing others from trying it is bad behavior and must be
avoided.
In addition, the scope of ethics when eating food, Thai people will use spoons and forks while chopsticks are only used for noodle. As everyone knows that the spoon must be in the right hand while the fork must be on the left. In Thailand, no knife is placed on the table. This is because the food served should be in small sized pieces. So, it can be seen here this is a dietary ethic practiced by Thai people. Apart from that, the thing that needs to be emphasized besides eating ethics is etiquette where while eating food, it is not allowed to make noise for example slurping soup and noodles is not a good idea. So, it can be concluded here that the role of food and etiquette is something important and interrelated.
2.4 Therapeutic Uses of Food
Therapeutic
is a type of food supplement in processing and production of food. Usually this
therapeutic food is produced when the process of mixing ingredients or
components occurs which is in simple words we grind all the ingredients and mix
them. Therapeutic foods also a something good for elderly which is it is a
supplement the diets of persons with special nutrition requirements.
For
Thailand, the therapeutic use of food is more to chilli where chilli is an
erect and it is used as a garnish as well as it is also used as a seasoning in
Thai cuisine. There are many different species. All contain capsaicin, a biolgically
active ingredient beneficial to the respiratory system, blood pressure and
heart. Other therapeutic uses include being a stomachic, carminative and
antiflatulence agent, and digestant.
The
next is cumin. Cumin is a small shrubbery herb, the fruit of which contains 2
to 4% volatile oil with a pugent odour, and it is used as a flavoring and
condimint. Cumin's therapeutic properties manifest as a stomachic, bitter
tonic, carminative, stimulant and astringent. So, it can be concluded that it
is the use of supplements commonly used in activities daily cuisine.
3.0 COOKING AND TYPICAL MEALS
3.1 Types of cooking styles
Thai cooking method are usually quite simple. Here we will show 6 simple techniques usually used by Thai people.
1) Stir fry (Pad)
Stir fry used a little bit oil to fry the ingredient. Usually the ingredient such as meat which is sliced into thin and small pieces, vegetables usually cut into diced according the types of vegetables. Usually the ginger, garlic and other condiment spices go first before proceed with the carb, meat and the vegetables goes last. Stir fry usually takes about 10-15 minutes to cook, so as they look vibrant and tender they are ready to be served. Stir fry are good for seafood, carb, meat and veggies.
2) Stew (Toon)
As we know stewing is cooking with soup, sauce, or broth in a consistent medium to low heat. This is because to bring out the nutrition from the ingredients as well as their natural juice and taste. This method tenderizes meats and shellfish while mixing rich Thai pastes, herbs, spices, and sauces for a luxurious, flavorful finish. It usually takes at least 30 minutes or more, but the total delight is always well worth the wait.
3) Steam (Neung)
Cooking using hot vapour from boiling water keeps the nutrients in the food and enhances the flavour. Steaming is also consider as the healthiest way to cook a dish because usually there is no oil used or just a little amount. The ingredients usually arranged on the plate and placed above the boiling water. The amount of water are just 2-3 cups and do not cook the ingredient and the water at the same time, but cook the water until it boil and carefully put the ingredients above it. Let the dish simmer for about 20-30 minutes according to the recipe.
4) Deep fry (Tod)
Although this method are usually simple and common, but there is a proper way to deep fry a dish. A proper Thai dish actually absorb less oil in the process. Similar to the stir fry, the heat is the key and important things to be considered. Optimally around 180°C. The amount of oil should be suitable to let the ingredient completely submerge when it frying. So in other word used a deep pan or wok. Typically, in Thai cooking, ingredients are seasoned and coated, deep-fried to golden crispiness and immediately removed from the boiling oil, then doused with a sauce, gravy or flavoured with condiments.
5) Grill (Yang)
This is the oldest cooking method in the world. Cook meat on a grill over the fire till fragrant, and be careful not to black the outsides or undercook the insides. The key difference in Thai grills are the herbs and spices that blend with your meat and seafood’s natural taste to create amazing flavour-combinations. The example of food is banana grill which is the street food from Thailand.
6) Salad or Toss (Yum)
Thai salads are characterised by a sour, salty, and spicy flavour, with sweetness added for balance. Thai flavour signature include fish sauce, chilli, lime juice, and palm sugar. Thai salads also include minced meats, rice, and tropical fruits.
3.2 Types of typical menus
Noodle
- ‘Pad Thai’
Thai-Style Stir-Fried Noodles
It offers a rich variety of traditional
ingredients such as egg, tofu, peanuts, and bean sprouts. The original flavour
is a little fishy (fish sauce and dried shrimp), sour (fresh tamarind paste and
lime juice), sweet (palm sugar), and not excessively hot, unless you use too
much chilli, which is normally served separately
Rice
- ‘Khao Pad’
Thai-Style Fried Rice
All locals' favourite. In Thai, Khao refers
to rice, while Pad refers to stir-fried food. Meat of your choosing – shrimp,
chicken, crab, or beef – is commonly served with an egg, onion, cilantro,
garlic, tomatoes, and a tasty spice. Thai fried rice is prepared using fragrant
Jasmine rice. It's commonly served with cucumber slices and lime wedges on the
side.
Gravy
- ‘Rad Na’
Thai Style Noodle in Gravy
Thailand's most popular street food dish.
Flat rice noodles and veggies are served with a rich sauce in Rad Na. Chicken,
or seafood can all be included. When serving, add a little more sugar, fish
sauce, sliced chilies in white vinegar, and crushed dried chilies on the side.
Bread
- ‘Sangkaya Bai Toey’
Thai Pandan Coconut Custard
It's a bread dip made with coconut milk and
pandan leaves that's warm, creamy, and custardy. We call it sangkaya, but it's
also known as "kaya" in some Southeast Asian countries. You may make
it thicker to use as a spread, or make it dippable to use as a sweet fondue
like I did! It can be prepared ahead of time and stored in the refrigerator;
just reheat before serving.
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