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Thailand – Flavors of the 5 Lands

Thailand – Flavors of the 5 Lands. Andrew Akhaphong. Capital: Bangkok, means “City of Angels” Religion: Theravada Buddhism (dominate religion) Muslim Christian Language: Phu Thai or Thai, (dominate language) Thai Isan , (combination of Laotian and Thai )

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Thailand – Flavors of the 5 Lands

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  1. Thailand – Flavors of the 5 Lands Andrew Akhaphong

  2. Capital: Bangkok, means “City of Angels” Religion: Theravada Buddhism (dominate religion) Muslim Christian Language: Phu Thai or Thai, (dominate language) Thai Isan, (combination of Laotian and Thai) Ethnic Group Dialects English Government: Parlaiment 5 distinct regions 46 distinct provinces (or states)

  3. Staple Ingredients • Coconut • Cilantro • Ginger • Lemongrass • Palm Sugar • Turmeric • Cumin

  4. Cooking Techniques & Equipment • Stir-frying • Deep-frying • Sautéing • Steaming • Boiling • Poaching • Roasting • Broiling • Fermentation

  5. Holiday Foods • Songkran (Thai New Years) • In conjunction with Lao and Khmer New Years, April 13 – April 15. • Influenced by the Holi Festival of India • Opportunity to wash away all sins and start over by ways of holy water. Songkran means, “movement to change” • Special Foods • Kanom Tom • KanomKrok • Nam Waarn • KhalaapBao

  6. Food Pattern of Thailand • Central/Southern Thai Cuisine • Sauce bases real creamy, blend of sweet and sour, not as spicy, bitter, or salty • Northern/EasternThaiCuisine • Sauce bases not as creamy, more bitter, spicy, sour, and salty. Not as sweet • Insects common main protein due to high poverty. • Raw and preserved food popular • Jasmine Rice • Central/Southern Thai cuisine more common as a grain staple to accompany meals • Northern/Eastern Thai cuisine, depends on whether food can be eaten with hands or utensils • Sticky Rice (Sweet/Glutinous Rice) • Central/Southern Thai cuisine more common to use for dessert • Northern/Eastern Thai cuisine, main staple to accompany meals

  7. Meal Pattern • Breakfast Example • Leftover food • Fried rice and eggs • Noodle soup • Lunch/Dinner Example • Soup • Appetizer • Vegetable Dish • Meat/Seafood Dish • Noodle Dish • Rice Dish/Side • Sauce side • Salad

  8. Dining Etiquette • Do not eat all your food • Eating all your food means you want more, even if you are full • Utensils • Forks used only to scoop food onto spoon (everything is bite-sized) • Chopsticks not commonly used unless eating noodles • Food that can be eaten without utensils, use right hand only • Status means everything • Eldest lady or host in group must invite the party to dig in; however, the eldest man in the group must take the first bite before everyone else • Meal time is a community activity • Pick at food to increase time spending at the table and converse with people • Food is always shared family style at all times • Serve yourself small portions at a time, preferably those eaten in three bites

  9. LaabGai, Ingredients • 4 boneless, skinless chicken breast • 1 tbsp fish sauce • 1 tbsp lime juice • 1 tsp salt • 1 tsp black pepper • 1 tbsp gr. rice powder • 1 tbsp chopped green onion • 1 tbsp chopped cilantro • 1 tbsp chopped Thai basil • 1 tbsp vegetable oil • 2 tsp chopped bird’s eye chili

  10. LaabGai, Method • On a skillet, add vegetable oil and cook chicken breast on both sides for at least 15 min or until internal temp reaches 165F • Once chicken breasts are cooked, chop fine into small pieces until it looks like a “ground consistency”, add into a large mixing bowl • Add in the fish sauce, lime juice, salt, black pepper, ground rice powder, chopped green onions and cilnatro. Mix well • Recommended serving: with romaine lettuce and sliced cucumbers

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