Thai cuisine.ppt

thaicuisine thaifoodisinternationallyfamous whetherchilli hotorcomparativelyblands harmonyistheguidingprinciplebehindeachdish thaicuisineisessentiallyamarriageofcenturies oldeasternandwesterninfluencesharmoniouslycombinedintosomethinguniquelythai thecharacteristicsofthaifooddependonwhocooksit forwhomitiscooked forwhatoccasion andwhereitiscookedtosuitallpalates originally thaicookingreflectedthecharacteristicsofawaterbornelifestyle aquaticanimals plantsandherbsweremajoringredients largechunksofmeatwereeschewed subsequentinfluencesintroducedtheuseofsizeablechunkstothaicooking withtheirbuddhistbackground thaisshunnedtheuseoflargeanimalsinbigchunks bigcutsofmeatwereshreddedandlacedwithherbsandspices traditionalthaicookingmethodswerestewingandbaking orgrilling chineseinfluencessawtheintroductionoffrying stirfryinganddeep frying culinaryinfluencesfromthe17thcenturyonwardsincludedportuguese dutch frenchandjapanese chillieswereintroducedtothaicookingduringthelate1600sbyportuguesemissionarieswhohadacquiredatasteforthemwhileservinginsouthamerica thaiswereveryadaptat siamese ising foreigncookingmethods andsubstitutingingredients thegheeusedinindiancookingwasreplacedbycoconutoil andcoconutmilksubstitutedforotherdailyproducts overpoweringpurespicesweretoneddownandenhancedbyfreshherbssuchaslemongrassandgalanga eventually fewerandlessspiceswereusedinthaicurries whiletheuseoffreshherbsincreased itisgenerallyacknowledgedthatthaicurriesburnintensely butbriefly whereasothercurries withstrongspices burnforlongerperiods insteadofservingdishesincourses athaimealisservedallatonce permittingdinnerstoenjoycomplementarycombinationsofdifferenttastes aproperthaimealshouldconsistofasoup acurrydishwithcondiments adipwithaccompanyingfishandvegetables aspicedsaladmayreplacethecurrydish thesoupcanalsobespicy butthecurryshouldbereplacedbynonspiceditems theremustbeaharmonyoftastesandtextureswithinindividualdishesandtheentiremeal historyofthaicuisine amongthecuisinesofsoutheastasia thaifoodisunique thaicuisineisdistinctfromchineseandindiancuisines bothofwhichinfluencedthaicooking thaicookingiscompletelyidentifiableinitsownright incorporatingall5tastes sweet sour bitter salty andspicy thaipeoplehavetakenforeigninfluencesandtransformedthemintoacuisineuniquelytheirown thailandwasacrossroadsofeasttowestsearoutescausingitscultureandcuisinetobeinfusedwithpersianandarabianelements foreignrecipeshavebeenintegratedwithtraditionalthaidishes resultinginuniqueflavorthatisunmistakablythai the tai peoplemigratedfromvalleysettlementsinthemountainousregionofsouthwestchina nowyunnanprovince betweenthesixthandthirteenthcenturies intowhatisnowknownasthailand laos theshanstatesofupperburma andnorthwestvietnam influencedbychinesecookingtechniques thaicuisineflourishedwiththerichbiodiversityofthethaipeninsula asaresult thaidishestodayhavesomesimilaritiestoszechwanchinesedishes theinfluenceoftheforeigntradewasalsoimportant theportuguesebroughttheirsweetstokingnarai scourtintheseventeenthcentury somesaybuddhistmonksfromindiabroughtcurrytothailand indiancurryandmuslimcuisinewereintroducedatapalacefeastinhonorofkingramaiattheturnofthe18thcentury someofthesedishesarestillpopulartodayincludingmasamancurryandyellowcurry masamancurrycontainsmanydriedspicesincludingcinnamonandnutmeg yellowcurrycanbespicedwithturmeric cumin groundcorianderseedandredchiliespowder todaythaicuisineisacontinualexplorationofoldandnew withmasterchefsinfourstarhotelsandrestaurantsinnovatingnewfusionfoodswiththecontinualimportofforeigningredientsandthearrivalofforeignchefsworkinginthaikitchens thaihomecooksarealsodiscoveringforeigncookingwithnewlypublishedcookbooksinthaicoveringjapanesefoods chinesecooking americancuisineandmore theinfluenceofforeignfoodsonthaicookinghasneverbeensogreatasinthemodernage regionalthaicuisine geographically thailandisadiversecountry thaisgenerallydivideitintofourdistinctregions thecentralregionislargelydeltacountry dominatedbythechaophrayariver andwithrichsoil southernthailandispeninsulacountry withtheandamanseaononesideandthegulfofthailandontheother thenorthiscoolandmountainous northeasternthailandisavastplateauandflankedbythemekongriver eachregionhasitsowndistinctethnicpeoples speakingtheirowndialect andpractisingtheirowncustoms untilthe1920sandthecompletionoftherailwaynetwork travelwithinthai landwasdifficult journeyswereaccomplishedbyelephant anditcouldtakeseveralweekstoreachthefurtherprovincesfrombangkok consequently thefourmainregions leftlargelytogovernthemselves kepttheirtraditionsintact theculinarytraditionsincluded itisthereforepossibletotravelthroughoutthe countryandexperienceverydifferentstylesofcooking ortovisitabangkokrestaurantownedbypeoplefromoneoftheregions andspecialisinginthatcuisine ortositinarestaurantandpickoutdishesthathaveoriginatedinthenorth northeast centralandsouthernregions allofthisdiversityhascometogetherunderthegeneralheading thaifood andhelpstoexplainwhythereissuchatremendousvarietytoffoodsavailableinacountrywhosepopulation ataroundsixtymillion isnotanexceptionallylargeone perhapsitwouldbemoreaccuratetosaythatthemenuofa typicalthairestaurant isactuallyabangkokmenu forbangkokiswhatistermeda primatecity bysociologists acitythatpolitically economicallyandculturallydominatesalltheothercitiesinacountry whenwesitdowntoathaimeal therefore weareexperiencingthemanydifferentstylesandflavoursofthecountry thecurriesandseafoodofthesouth thecourtlydishesofthenorth theherby earthyrecipesofthenortheast withtheirriverfish thesheerinventivenessofthefertilecentralregion addtothisthechineseinfluence whichhasitselfbeenprofound andthecontributionsfromotherethnicpeoples andyouhaveamostwonderfulmeltingpot northreason thailandasakingdomfirstbegantotakeshapeinthemountainousnorth withanumberofcitystatesthateventuallybecamealoosefederationknownaslanna centredaroundchiangmai later thethaismigratedsouthwardsandsukhothaibecamethefirsttruecapitalofsiam after sukhothaicameayutthaya evenfurthertothesouth andthen ofcourse bangkok theromotenessofthenorthmeantthatitfunctionedmoreasavassalstatethanasandintegralpartofthecountry andconsequentlykeptitsowntraditions language dress architectureandfood becauseofthecoolermountainclimate thereisalagervarietyofvegetablesthaninotherregionalthaicuisines androotsandherbshaveastrongpresence therearemanysourandbitterflavoures especiallyapparentinthesoups suchaskaengho asoupmadewithpickledbambooshoot theinfluenceofneighboringmynmarandlaosisastrongoneinthecuisine peopleofthenorthpreferglutinousricetowhiterice rollingitintoballswiththeirhands anddippingintodishesandsauces somtam thespicygreenpapayasaladhighlypopularinthenorthest isalsoafamiliardishinthenorth formmyanmarcomekhaosoi acurrybrothwitheggnoodlesandchickenporkorbeef andkaenghanglay aporkcurryseasonedwithginger tamarindandturmeric curriesarethinnerinthisregionwiththetwomostpopularcurrydishesbeingkaengyuak madewithbananapalmhearts andkaengkhanoon madeformthearomaticjackfruit sausagesareaspeciality thebestknownissaiua whichblendsagroundporkwithdriedchillies garlic shallotsandlemon grasstoproduceaspicyredsausage thereisalsoasausagecallednaemmaw preparedinaclaypotwithgroundpork porkrindandstickyrice plusgarlicandchilli thisiseatenuncooked themixturehavingfermentedtocreateastrongsourtaste thenorthisnoodleheaven theethnicmixofyunnanese shanandburmesehavingproducedaseeminglyendlessrangeofkuaytiawandkhanomchindishes inchiangmai thekhaosoyeggnoodleseatenwithchickenorbeefcurryandnumberofspicyandsoursidedisheswerebroughtinbythecaravansofyunnanmoslems wunsennoodlesareanotherchineseimport madeformmungbeanstarch theyareapartofcurries soupsandstir fires khanomchinnamngiewissoftthinricenoodleswithporkrib tomatoesandbackbeansauce novisittothenorthiscompletewithoutsamplingakhantokedinner thenamederivesformakhan orbowl andatoke alowroundtablemadeofwovenbamboo plainoflacquered guestssitonthefloor usuallywatchingaculturalperformance andservethemselvesformtheassorteddishesofnorthernspecialitiesplacedonthetable thenortheast likethenorth thenortheastwasalsolongregardedasremoteformbangkokanditsdirectinfluence thelaokingdomsontheothersideofthemekongriverheldgreaterswayovertheregionuntilthefrenchdrewuptheirindochineseboundariesinthelate19thcentury forcingthevastplateauthatthaiscallisanmorefirmlyintotheembraceofbangkok evenso thelaoinfluenceremainspowerfulinthatthemajorityofpeopleintheregionareoflaoethnicgrouping andthatthelocaldialectislao afurtherstronginfluenceisthatthekhmer fromcambodia whosekingdomearlierextendedintothisregion therearemanyangkorwatperiodmomentsthroughoutisan andkhmeristhedominantdialectinpartsofthelowernortheast theriversthatflowthroughtheplateaudonotemptyintothegulfofthailandbutveereastwardsintolaos cambodiaandvietnam andontothesouthchinasea thusdeprivingthisregionofarichdeltacountry glutinousriceispreferredtothewhitevariety roastingandgrillinggivesastrongsavouryflavourtomuchofthefood asdousetheinclusionofherbsandpickledingredients chilliesalsotendtobeusedwithgreatergustohere tolivenupamealthatmightotherwisebesomewhatimpoverishedintermsofcontent somtamisanarthere thegreenpapayaispoundedinamortarwithtimejuice garlic fishsauceandanumberofotheringredients apopularstylehasdriedshrimp cherrytomatoesandroastedpeanuts anotherhaspickledfieldcrabandverypungentfishsaucenamedplara eatingsomtamcanbeandeye wateringexperience andtheabsorbentpropertiesofstickyricearegreatlyappreciated kaiyangorgrilledchicken isanotherisanspecial theartlyinginthepreparationofgarlic corianderroot blackpepperandfishsaucethatisrubbedoverthechickenbeforeitiscookedslowlyoverhotcharcoal avarietyofdipsareservedwiththechicken andsometimesaheapofgarlicshavings lapisakindofsaladmadebytossingmincedmeat poultryorfreshwaterfishwithfreshmintleaves springonion limejuice groundeddriedchilli anduncookedricethathasbeendry roastedtoabrowncolour neuanamtokisanothersalad usinglap likeingredients withbeefthathasbeencharcoal grilledsothatthefatrunsout thethainametranslatesas waterfallbeef anisanmealwillincludeaspicysoupmadefromlemongrass galangal springonions kaffirlimeleavesandchilli therearemanyvariations withbeeftripeandliver orchickenandtamarindleavesheadingupthelistoffavourites ahotpotknownaschaewhawnismadeinindividualheatedpots therawingredientsplacedintheboilingbrothbythediners peculiartotheregionisthegiantmekongcatfishnamedplabeukthatcanbecaughtonlyacertaintimeoftheyear usuallyinmay whenitisstoredfrozenfortherestaurantsthatspecialiseinthisdelicacy thecentralplains centralthailandisdeltacountry manyrain fedriversflowingsouthwardsovertheflatterraintocreateafertilesoilinwhichalmostanycropcanflourish inappearance thelandisavastcheckerboardofpaddyfields orchardsandvegetablegardens fedbytherivers bystreams andbyanetworkofcanalsthatsuppliesfarmirrigationandfreshwaterfisheries andactsasameansoftransport althoughthepresenceofbangkokinftheheartofthecentralregionhasactedlikeamagnettodrawinregionalinfluences therearestillmanylocalspecialitiesthatmarkoutthefoodstyleshereasdistinctivelycentral thebestriceisgrowninthisregion notablythehommali orjasminerice thatissohighlyratedasathaiexport therearethreecurriestypicaloftheregion namely thefamiliargreencurry kaengkhieowan towhichisusuallyaddedpoultryorfish ahotcurryknownaskaengphet andamilderversioncalledkaengphanaeng allarebasedoncoconutmilk tomyam thefamoushotandsoursoup originatesfromthecentralregion thereisalsoacreamycoconutmilksoupmadewithchickencalledtomkhakai yam thetangysalads areacentralinvention hawmok llittlebananaleafcupsofasouffle likemixmadefromredcurrypaste eggandcoconutmilk withseafoodadded areapopularsnackitem phatphetisastir frywithbasilandcurrypaste mostmealsinthecentralregionwillincludeanomeletteofsomekind eitheraplainoneservedwithathicksweetchillisauce orwithoystersadded thereisamoresubstantialomelettefilledwithgroundpork tomatoandonion calledkhaiyatsai thechineseinfluenceisespeciallystronginthecentralregion youwillfinditintheplainsoupsthatusuallyincludetofu groundporkandgreensquash intheclaypotdishes andofcourseinthenoodledishessuchaskuaytiaw travelalittlewithinthecentralregionandyouwillfindsomereallocalspecialities atnakhonpathom tothewestofbangkok youwillfindstickyriceandcoconutsteamedinalengthofbamboo thisisknownaskhaolam youwillalsofinditatnongmonmarketinchonburiprovince nearpattaya aroadsidemarketaboutkilometreinlengththatisalsofamedforitsdriedfish chanthaburi closetothecambodianborder hasitsownnoodlesfriedwithcrabmeat adistinctivelyflavoredleaf chamuang growsintheforestshere andisusedincurries thereisachillipastedipfromthecoastalareasoftheeasterncentralregion madefromcrab egg andyellowchilli travelsouthwestofbangkoktothetownofphetchaburiandyouwillfindkhanommawkaeng abakedcustard therearemanyvarietiesbuttheyareallbasedonmungbean eggandcoconutmilk slightlyfurthersouth alongthecoast cha amandhuahinarerenownedfortheirseafood cha amhasapicturesqueharbourwhereoystersarebroughtinfreshbythetremendousvarietyofcurriescreatedbythemonethnicgrouping thesouth southernthailandconsistsofaslenderpeninsulastretchingdowntomalaysia andisdramaticallydifferentfromtherestofthecountryinbothsceneryandculture lushjungle craggylimestonemountainsandlongstretchesofbeacharethemostfamiliarfeaturesofthelandscape renderedfertilebyeightmonthsofrainayearandanear equatorialsun cultivatedareastendtobehugerubberandcoconutplantationsratherthanthericefieldsandorchardsofotherpartsofthailand themosqueaddsitsdistinctivedometothelandscape forthesouthishometomostofthailand smuslims itslargestreligiousminority theyaremostlyconcentratedintheprovincesadjacenttomalaysia wheremalayisspokenascommonlyasthai inothersouthernprovincessuchassongkhlaandphuket chinesepredominate southernfoodreflectsallthisdiversity togetherwithotheraspectsofthepastwhentradersformindiaandjavasailedintothenumerousportsofthepeninsula thecoconut somuchpartofthescenery isusedtothefull itsmilkthickeningsoupsandcurries itsoilforfrying itsgratedfreshasacondiment cashewnutsandpineapplealsogrowinvolume andformafamiliarpartofthecuisine thewarmseasproduceanabundanceoffish biglobsters crabs musselssquid prawnsandscallops preparedsimplybysteamingorfrying ormoreelaboratelybycookinginaclaypotwithnoodles southernersliketheirfoodchilli hot andarealsofondofthebittertasteimpartedbyaflat nativebeancalledsataw adishverytypicalofthesouthiskaengtaipla averyhotcurrymadewithfishstomach greenbeans pickledbambooshootsandpotato freshturmericturnsthisandmanyothersoutherncurriesadistinctiveyellow thereisevenadishthatiscalledsimply yellowcurry kaengleuang madefromfish greensquash pineapple greenbeansandgreenpapaya withitsmanymalay javaneseandindianinfluences togetherwithitsowncreativityandabundance thesouthproducesanextraordinaryrangeofcurries madefromjustaboutanything thechinesedishofthinricenoodlesknownaskhanomchinappearshereinaspicymalaystylefishcurrysauce servedwithdishesofcucumber pineapple pickledcabbageandotherfruitsandvegetables thereisachickenspecialityknownaskaibetong namedafterthetownofbetongonthethai malaysianborder thatconsistsofsteamedchickenseasonedwithsoysauceandthenstir friedwithgreenvegetables roti aroundflatwheatbreaddescendedfromtheindianbreads isarealsouthernfavourite totallyassimilatedintothelocalculture thereisalargerange includingsomesatisfyingbreakfastrotis coffee growninthesouth isapopularbeverageandcoffeeshopscanbefoundthroughouttheregion insomeparts thecoffeewillberoastedonthepremiseswithacharcoal firedboiler andservedwitharangeofsnacksthatcanincludesteamedbunsfilledwithporkorbeanpaste dumplingsfilledwithshrimporpork thethickricesoup andaformofdoughnutcalledpathongko someimportantherbsandspicesusedinthaicookingthaifoodiscurrentlyenjoyinganinternationalvogue therearenumerousthairestaurantsallovertheworldinlargecitiessuchaslosangles london newyork paris tokyoandmanyother thefollowingaresomeessentialherbsandspicesusedinthaicooking thepropercombinationofalltheseingredientsisregardedasanartinthailand onethatrequiresbothskillandtime thepreparationofasinglesaucecantakehoursofgrinding tastinganddelicateadjustmentuntiltheexactbalanceofflavoursisachieved onlythen canthetruegloryofthaicookingbefullyappreciated basil horapha kaphrao maenglak horapha kaphrao maenglakarevarietiesofsweetbasil horaphaseemstobethenearesttothesweetbasilusedineuropeantomatodishesanditalianpesto horaphaisusedhereasavegetableandforflavouring freshleavesarenarrowerandoftentingedwithreddishpurple itreleasesitsaromaandflavouronlywhencookedandisusedwithfish beefandchicken maenglakleavesareslightlyhairyandpalergreenthanhorapha itissometimescalledlemon scentedbasilbutdefinitelyhasapepperytastewhenchewed itisverysimilartohaliandwarfbasilandisusedasavegetableandforflavouring cinnamon obchoei formthebarkofatree thetypeofcinnamonusedinthailandisofonlyonekind thatfromthecassiatree itisusedinmeatdishesandparticularyinmassamancurryagarnish birdchilli phrikkhinu thesmallestofthechillies ofwhichthekindcalledphrikkhinusuanisthehottest takecarewhenchoppingthem anddonotrubyoureyes chilliesstimulatebloodcirculationandarereputedtohelppreventheartdiseaseandcancer chilli phrikchifa phrikchifaarefingersize growing9 12centimetresinlength andetheryellow redorgreen notashotasthebirdchilli thereisnodiscernabledifferencebetweenthecolours citron somsa citron citrusmedicavarlimetta isarounddarkgreenfruit itsthick veryaromaticskinismuchusedforflavouring sourorangejuiceandorangepeelwouldmakethebestsubstitute cloves kanphlu cloves eugeniaaromatica arethedriedflowerbudsofanevergreentreenativetothemoluccaislands theyarealmostasexpensiveassaffronbecausecropsoftenfail theyaremuchusedinwesterncookingandtheoilisantiseptic clovesareusedinmassamancurryandtochewasarelieffortoothache coriander phakchee theleavesareoftenchosenfordecoration withstemandrootsforseasoning heavilyusedinasiankitchens thethaikitchenistheonlyonetousetherootsaswell cumin yira seedslooklikecarawayandfennel buttastequitedifferentandhavetobeheatedtoreleasetheiraroma onlycuminisusedinthaicooking mainlyinthemakingofcurrypastes galangal kha resemblinganupturnedclaw thismemberofthegingerfamilyisapalepinkrhizom