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) Add the squid soy sauce, oyster sauce and season with salt and sugar.  3) Then add the chicken stock and stir until well combined.  4) Add the thick soy sauce  5) Once almost dry add the basil leaves and ready to serve.

 

    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.  2) Add the meat and chicken stock and stir well and let it boil.  3) When the meat starts to soften add the vegetables, squid soy sauce and coconut milk.  4) Bring to a boil over medium heat and stir constantly.  5) Add coconut milk after a few minutes of simmering. Add the basil leaves and turn off the heat.  6) Green curry is ready to serve

    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  6 tablespoons dried chili paste 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  3) Add the meat and water and let the meat soften.  4) Reduce the heat and let it simmer for a while and add fresh coconut milk  5) Stir for a while, season and turn off the heat. Ready to cook and ready to serve.

    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) Heat the steamer with water.  3) Put this batter into foil and cover completely and put in the steamer. Steam for 10 minutes.  4) Before serving you can put a little coconut milk on it and garnish with a little red chilli if you want spicier.  5) Hor Mok is ready to be served

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.

 

 LUNCH

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.

 

 DINNER

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.