FINAL PERIOD
TOPIC 16 & 17 – PRESENTATION, GARNISH AND SERVICE OF THAI CUISINE
Since the explosion in tourism to Thailand in the 1980’s Thai food has established a foothold
as one of the world’s leading schools of the culinary arts. It is one of the 5 most popular food types
globally, the others being Indian, Chinese, French, and Italian. When you visit Thailand, although
it is possible to enjoy western food, why bother? You are in the home of one of the world’s great
cooking schools, so sit back and enjoy.
Thai food originated with the people who emigrated from the southern Chinese provinces into
modern day Thailand many centuries ago. Historically there were many Szechwan influences in
Thai cuisine, although over the centuries many other influences have affected Thai food. In a more
distant past, Buddhist monk brought an Indian touch, and southern Muslim states influenced the
cooking in the south of Thailand. Much later, Thai food was influenced by European cuisine after
contact with Portuguese missionaries and Dutch traders. During these times there were even some
influences from the Japanese. Today Thai food is its own, with a special unique blend of the 5
tastes: sweet, sour, bitter, salty, and spicy.
Regional Differences
Thailand is a big country with a diverse geography, and over the years this has led to the
development of regional differences in its style of cuisines. Currently there are 4 distinct styles of
cooking in Thailand.
Northern
The cooking in northern Thailand is generally milder than in the rest of the country, sticky rice is
preferred, traditionally it is kneaded into small balls with the fingers. There is a strong influence
from neighbouring Burma with popular dishes like Kaeng Hang Le, a pork curry flavored with
ginger, turmeric, and tamarind.
North-eastern
The food in the north east is influenced by Laos; as a general rule the food is highly spiced, and
sticky glutinous rice is the preferred staple for north-eastern dishes. Although there are plenty of
meat dishes, historically meat was scarce in the villages, and the main source of protein were
shrimp and freshwater fish. These were often fermented to increase their shelf life.
Central
The central region offers cuisine that is midway between the north and south, although fragrant
Jasmine rice is preferred to the sticky variety. What makes the central region cuisine special is that
it is home to royal cuisine. This type of cooking which originated in the royal palace involves
much more elaborate meals, put together with complex techniques. It is more of an art form than
just regular cooking.
Southern
Southern Thai cooking is the most popular outside of Thailand since that is the main tourist region
of the country. In southern cuisine there is much more use of coconut milk in many dishes. Coconut
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replaces Ghee for frying and there is a heavy use of seafood in the dishes. Appetizers in the south
use a lot of cashews from local plantations, and coconut flesh as a standard condiment.
Thai Curries
Thai curries are identified by their color. There are four main colors: green, red, yellow, and
orange. Counter-intuitively, the hottest of them is the green curry followed by the red, the yellow
which is the Thai version of an Indian curry, and the mildest is the simple orange curry. In addition
to the basic color curries, there are two other curries that ae immensely popular: Panang and
Massaman. They originate in the south of Thailand, with Malay and even Persian influences. They
have a much thicker sauce than traditional Thai curries.
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Thai food in Khao Lak
You are spoiled for choice when it comes to food in Khao Lak, with over 200 restaurants and
chefs from all over the world, you can find food of a great variety of food choices. However, what
makes the Thai food truly excellent in the area is the sheer freshness of the ingredients. Unlike
some of the international cuisine on offer the Thai food ingredients do not travel far. Seafood
comes from the sea and the vegetables and meat from many of the farms and local plantations
nearby. This freshness gives Thai food in Khao Lak its own unique flavor and richness.
PRESENTATION, GARNISH AND SERVICE OF THAI DISHES
Thai food was traditionally eaten with the hand while seated on mats or carpets on the floor or
coffee table in upper middle class family, customs still found in the more traditional households.
Today, however, most Thais eat with a fork and spoon. Tables and chairs were introduced as part
of a broader Westernization drive during the reign of King Mongkut, Rama IV. The fork and spoon
were introduced by King Chulalongkorn after his return from a tour of Europe in 1897 CE.
Important to Thai dining is the practice of khluk, mixing the flavors and textures of different
dishes with the rice from one's plate. The food is pushed by the fork, held in the left hand, into the
spoon held in the right hand, which is then brought to the mouth. A traditional ceramic spoon is
sometimes used for soup, and knives are not generally used at the table.[1] It is common practice
for both the Thais and the hill tribe peoples who live in Lanna and Isan to use sticky rice as an
edible implement by shaping it into small, and sometimes flattened, balls by hand (and only the
right hand by custom) which are then dipped into side dishes and eaten.
Thai meal in a village temple
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Chopsticks were foreign utensils to most ethnic groups in Thailand with the exception of
the Thai Chinese, and a few other cultures such as the Akha people, who are recent arrivals
from Yunnan Province, China. Traditionally, the majority of ethnic Thai people ate with their
hands like the people of India. Chopsticks are mainly used in Thailand for eating Chinese-style
noodle soups, or at Chinese, Japanese, or Korean restaurants. Stir fried noodle dishes such as pad
Thai, and curry-noodle dishes such as khanom chin nam ngiao, are also eaten with a fork and spoon
in the Thai fashion.
Thai meals typically consist of rice (khao in Thai) with many complementary dishes shared by
all. The dishes are all served at the same time, including the soups, and it is also customary to
provide more dishes than there are guests at a table. A Thai family meal would normally consist
of rice with several dishes which should form a harmonious contrast of flavors and textures as well
as preparation methods. Traditionally, a meal would have at least five elements: a dip or relish for
raw or cooked vegetables (khrueang chim) is the most crucial component of any Thai
meal. Khrueang chim, considered a building block of Thai food by Chef McDang, may come in
the form of a spicy chili sauce or relish called nam phrik (made of raw or cooked chilies and other
ingredients, which are then mashed together), or a type of dip enriched with coconut milk
called lon. The other elements would include a clear soup (perhaps a spicy tom yam or a
mellow tom chuet), a curry or stew (essentially any dish identified with the kaeng prefix), a deepfried dish and a stir fried dish of meat, fish, seafood, or vegetables.
A plate of raw vegetables and herbs, together with nam phrik kapi, is often served as a
complimentary dish at southern Thai eateries.
In most Thai restaurants, diners will have access to a selection of Thai sauces (nam chim) and
condiments, either brought to the table by wait staff or present at the table in small containers.
These may include: phrik nam pla/nam pla phrik (fish sauce, lime juice, chopped chilies and
garlic), dried chili flakes, sweet chili sauce, sliced chili peppers in rice vinegar, Sriracha sauce, and
even sugar. With certain dishes, such as khao kha mu (pork trotter stewed in soy sauce and served
with rice), whole Thai peppers and raw garlic are served in addition to the sour chili sauce.
Cucumber is sometimes eaten to cool the mouth with particularly spicy dishes. They often feature
as a garnish, especially with one-dish meals. The plain rice, sticky rice or the khanom chin (Thai
rice noodles) served alongside a spicy Thai curry or stir fry, tends to counteract the spiciness.
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When time is limited or when eating alone, single dishes, such as fried rice or noodle soups,
are quick and filling. An alternative is to have one or smaller helpings of curry, stir fries and other
dishes served together on one plate with a portion of rice. This style of serving food is called khao
rat kaeng (lit., "rice covered with curry"), or for short khao kaeng (lit., "rice curry"). Eateries and
shops that specialize in pre-made food are the usual place to go to for having a meal this way.
These venues have a large display showing the different dishes one can choose. When placing their
order at these places, Thais will state if they want their food served as separate dishes, or together
on one plate with rice (rat khao). Very often, regular restaurants will also feature a selection of
freshly made "rice curry" dishes on their menu for single customers.
METHODS OF COOKING
Thai cooking techniques bring out the true flavors in the unique ingredients common to all
Southeast Asian cuisines. Every cuisine is distinctive and has its own cultural identity. Even
similar food items can end up tasting very differently based on how the preparation takes place.
Thai cuisine is usually created by stir-frying, deep frying, grilling, boiling, steaming and
tossing. Thai cooking methods are generally simple and easy. However, some types of cooking
techniques are lesser known to westerners and those who were not raised on Asian style food.
Once you know basic Thai cooking methods, you can become an expert home chef, limited only
by your own creativity.
Thai Cooking Techniques Topics
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Stir-frying is a fast method to cook Thai food using high heat. This technique requires a
wok or a big skillet, paired with a turner or spatula. To stir fry Thai dishes, add cooking oil
while heating up the skillet, add prepared ingredients and stir quickly to cook through.
After the food cooks, it is ready to serve immediately.
o
Deep frying describes using a large amount of oil in a deep pan. Many Thai
appetizers and Thai fish recipes are cooked by deep frying the food. The temperature is
quite important usually involving very high heat and fast cooking.
o
Grilling is typically the choice for making marinated meats or vegetables on the grill.
Grilling technique features a smoky taste and smell. Chicken Satay on skewers is a grilled
Thai barbeque recipe served with peanut sauce and cucumber salad.
o
Boiling is a universal method of cooking every type of food, including Thai cuisine. Many
recipes require quick boiling, slow cooking, simmering or stewing. Thai soup
recipes typically first boil the water or stock. Herbs and fresh ingredients are then added to
the soup, as well as seafood or meat. Thai curry recipes and Thai sauces need to be boiled
and then simmered to be thickened.
o
Steaming is uses a steamer to cook raw ingredients. Basically, a regular steamer contains
two or three levels with a lid. The lowest level is for boiling water and the separate level(s)
on top provides small holes to transmit the steam to the food. The steaming technique
provides a moist and soft consistency for food. In addition, it is a healthy preparation
option, being that no oil is utilized.
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o
Tossing technique is commonly utilized for Thai salad recipes. Thai salad dressing is
mixed with fresh ingredients and blended together. This preparation method combines the
salad dressing with your vegetables, meats and noodles. It is simple and delicious.
Thai Cooking Techniques Detail
My passion for food encourages me to enjoy cooking. I have learned many recipes and techniques
from my family and I am proud to pass these lessons along to you. Once you are comfortable and
confident in you preparation techniques, making any recipe is really easy!
Thai cuisine is really very simple to cook. However, decoding the mysteries of anything unfamiliar
takes time to master. However, with patience and some due diligence, you will maser these
techniques and progress rapidly in your cooking accomplishments! All you have to do is try.
Start small and work on your Thai cooking techniques as time and creativity allow. Work on one
for a few meals in a row, to gain some experience with it, before moving on to the next. Anyone
can toss a salad, so this is a good place to start.
TOOLS AND EQUIPMENT
Thai home cooking is not as complicated as some may think; it doesn’t require a lot of tools,
either. Unless you make certain traditional Thai dishes or desserts professionally, you can make
most of the classic Thai dishes that people consider “authentic” with the common, everyday
kitchen tools you already have. I find it difficult to align myself with those who suggest that you
can’t make good Thai food just because you don’t have some hard-to-find, expensive, and mostly
uni-tasking tools. True, some tools are nice to have, but there are ways to achieve the same or
similar results without them.
That being said, if you’re a Thai-food enthusiast or someone who plans to cook Thai food
regularly, having the following essential tools will make things easier for you.
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1. Granite mortar and pestle
Paste lies at the heart of Thai cuisine, and even Thai-cooking newbies trying to tackle basic
dishes will find themselves making some kind of paste quite often—it’s inevitable. By pounding
the herbs and spices in a mortar, you extract the flavors and essential oils out of them better than
you would by grinding them in a food processor, which can only chop them up into tiny pieces,
thereby keeping them from maximizing their potential.
You can certainly make a paste in a food processor or blender, but unless you make a large batch
of it at a time, it’s not very practical. More often than not, you will have to add water to the food
processor bowl to get the blades going and to get tiny things like coriander seeds or cumin
thoroughly ground. A mortar, on the other hand, allows you to make a small amount of paste much
more efficiently.
The most commonly used types of mortar in Thailand are granite and clay (terracotta). A
granite mortar is commonly used for heavy-duty tasks such as grinding curry paste, which usually
involves tough, fibrous herbs like galangal or lemongrass. A clay mortar is typically used for light
bruising (such as the “pounded” salad, som tam) or grinding a small amount of aromatic paste. It’s
nice to have both types, and most serious Thai cooks do have both. But if I had to choose only one,
I’d choose the granite mortar as it’s more versatile.
For home use, I recommend a granite mortar with a smooth-surfaced bowl that measures at
least 6 inches wide and 6 inches from the rim to the middle point of the bottom (measured with a
measuring tape pressed against the surface). Anything smaller than this will have limited use;
anything shallower than this will be difficult to use. This is because Thai curry pastes are not
muddled; they’re pounded with a pestle—pretty hard—with an up-and-down motion (which brings
me to another important point: Marble mortars are too fragile for this task; they’ll chip or break).
A granite mortar and pestle can be used in non-Thai cooking as well. For example, you can
use it to crush dried spices, grind nuts, and make pesto. It’s a good investment that will serve you
well for a lifetime. I highly recommend it.
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2. A rice cooker
Rice is such an important part of Thai eating culture; it is, after all, the main player in a typical
family-meal ensemble. And it’s safe to say that it’s used in every household, food cart, eatery, and
restaurant.
A rice cooker is a practical, efficient, and reliable method of cooking rice. All you have to do
is add water to the rice and turn on the switch, and the rice cooker will do the rest for you—some
models even keep the cooked rice warm for hours.
If you can afford a fancy, expensive rice cooker with multiple functions, by all means go for
it. These days, there are beautiful, sleek cookers that determine the best temperature and time for
various types of rice—including unpolished and germinated rice. But a simple model with nothing
but an on/off switch is sufficient—heck, I’ve been using an inexpensive one like that for many
years now.
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3. A wok/skillet
A good, well-seasoned carbon-steel wok is nice to have in the kitchen. The sloped sides make
it perfect both as a stir-frying and deep-frying vessel. Some modern Thai cooks also use it, instead
of a pot, to make liquid dishes like a curry. However, strictly for Thai home cooking, you don’t
really need a wok. A Dutch oven for deep-frying, a large skillet for stir-frying, and a small skillet
for toasting spices, deep-frying small amounts of things, and frying a crispy fried egg would be
enough.
4. A stainless-steel, multi-tiered steamer
A steamer is quite essential to Thai cooking; it’s a kitchen gadget that’s as important as a
handheld or stand mixer is to an avid baker. In my opinion, a stainless-steel, multi-tiered
steamer with a domed lid is the gold standard. Heat regulation is easier. It also allows you to steam
a lot of things at the same time—or big things like a whole fish. The large and deep pot underneath
can hold a lot of water, which allows for longer steaming times. This is in stark contrast to a
collapsible/expandable steaming basket—the kind with short legs that you place in a saucepan,
which is really good only for quick, uncomplicated steaming jobs.
In most cases, there are ways to get around the need for another relatively large piece of
cooking equipment if your kitchen doesn’t have a lot of space. For example, I find no noticeable
difference in quality when I bake a classic Thai curried fish custard, covered, in a water bath as
opposed to steaming it in a tiered steamer, so I recommend that people cook it that way.
However, for other things, such as certain steamed desserts, oven-steaming is not going to
work and you will need a real steamer. In this case, I highly recommend a good stainless-steel,
multi-tiered steamer with a domed lid.
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5. A hand grater
This tool is not utterly important, but it’s nice to have, especially if you see yourself making a
lot of som tam (Thai green papaya salad). A serious Thai cook would usually grate the green
papaya with a knife, but that takes a lot of practice and can be tricky when you’re first learning. A
hand grater helps make that task easier and faster, and it can be used to grate other things besides
papaya as well. The fact that it’s much easier to clean than a food processor with the shredder
attachment is also a big plus.
Kiwi, a Thai brand, makes a julienne shredder that is inexpensive and works well. A premium,
all stainless-steel julienne peeler by Cozia or Kuhn Rikon is a bit more expensive, but is also
sturdier and more versatile. You can choose whichever works best for you.
6. A handheld citrus juicer
This, too, falls into the category of “not necessary but nice to have” kitchen tools. Lime is one
of the main sources of acidity in Thai cooking, and if you cook Thai food, you will be squeezing
a lot of fresh limes. A handheld citrus juicer helps make the task much easier.
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7. A cleaver and strong, sturdy chopping block
Look inside the kitchen of any serious Thai home cook or on the work counter of a street
vendor in Thailand, and you will see a thick—two inches at least—and strong butcher block, an
end-grain single piece of wood most often made from the trunk of a tamarind tree. Together with
a sturdy cleaver, they form a strong kitchen tool that allows you to hack a pig’s trotter or a whole
chicken—bone and all—into pieces with ease. It is also useful for hand-chopping boneless meat
(or organ meats) to desired coarseness—something Thai cooks do fairly often.
Thai cooks often prefer to cook with bone-in meat as it has more flavor, so they need a cleaver
and a strong chopping block for that task. But, again, these are not utterly important and you can
certainly do without them.
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8. A bamboo-basket sticky rice steamer
This is a uni-tasker—and a pretty large, clunky one at that. A conical bamboo basket and a tall,
narrow-mouthed pot (that looks like a spittoon) form a steamer set that Thai people have used to
steam glutinous (sticky) rice (not to be confused with short-grain “sticky” rice commonly used in
East Asian cuisines) for ages. All you have to do is soak the rice for several hours, up to overnight,
drain it, and place it in the bamboo basket that sits on top of the boiling water in the pot (to achieve
the kind of sticky rice that you can knead into a ball and eat with your fingers, the Thai cook their
sticky rice with steam instead of in boiling water like they do long-grain rice). This steamer combo
is the most efficient way of steaming large amounts of sticky rice. Those who cook for a large
family use it; street vendors and restaurant cooks also routinely use it.
But if you don’t cook large batches of sticky rice, don’t have the patience for getting the rice
kernels out of the woven bamboo basket (which needs to be dried thoroughly before storage), or
don’t have space in your kitchen for it, you don’t need it. I cook my sticky rice, covered, on a
splatter guard set over a saucepan of boiling water and it comes out just fine—every time. The
only downside of that method is that you can’t make a huge amount of it at a time.
BASIC INGREDIENTS
1. Thai Fish Sauce
Known in Thai as nam pla, this seasoning is a pungent brine made from fermenting fish with salt.
Check the label: it should contain only anchovies, salt and water. It has over 1,000 mg sodium per
tablespoon, so use it sparingly. Try mixing minced fresh bird or serrano chiles with fish sauce (as
we do in this photo). Use this recipe for Fish Sauce with Chiles as a condiment or in place of
regular fish sauce in recipes.
2. Curry Paste
Though you can make your own, even in Thailand most cooks buy premade curry pastes. Red and
green varieties can be found at well-stocked supermarkets. Both have notes of galangal,
lemongrass and coriander root. Green is flavored with fresh green chiles and red with dried red
chiles.
3. Vinegar
Along with limes, unseasoned rice vinegar adds sourness to dressings. Its essential in many
dipping sauces, including nam jim that is served with grilled chicken. Cider vinegar is a good
substitute.
4. Coconut Milk
Used in Thai curries, fresh coconut milk is made by rinsing the oils out of coconut flesh with
warm water. Canned coconut milk is an easy option and widely available in the Asian section of
well-stocked supermarkets. Cut 280 calories and 16 grams of saturated fat per cup by using a
"lite" version or dilute regular coconut milk with water.
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5. Rice
Sticky rice, also called glutinous rice, is the staple in north and northeast Thailand. It is eaten out
of hand, like a piece of bread. Jasmine rice is grown throughout central Thailand and is a staple in
much of the country. For whole-grain rice choose brown jasmine or black sticky rice.
6. Chiles
Fresh and dried chile peppers provide heat in Thai food. Fresh cayenne chiles are used in curries.
Fiery hot Thai "bird" chiles are used in sauces and stir-fries. Refrigerate fresh chiles up to a week
or store in the freezer. Use serrano or jalapeño chiles if you can't find bird or cayenne. Dried red
chiles are commonly used to make curry paste and add heat to soups and stir-fries.
7. Black Pepper
Black peppercorns were the original source of heat in Thai food before the arrival of chiles from
the Americas in the 16th century. They're part of traditional marinades for grilled chicken and
grilled beef.
8. Limes
Lime juice gives a tart lift to grilled meats, salads and fried rice. Lime leaves are often used in Thai
cooking, but if they're hard to find use freshly grated lime zest to give a similar floral, citrusy
aroma to curries and soups.
9. Shallots and Garlic
Grilled shallots are chopped and added to vegetable salsas like Grilled Eggplant Salsa. For a little
crunch and bite, thinly sliced shallots appear in Thai yam (salads) of all kinds. Garlic is crushed or
minced and then tossed into hot oil as a flavoring.
10. Fresh Herbs
Abundant fresh herbs including cilantro, mint, Thai basil and Vietnamese coriander add distinctive
flavors to everything from salads to curries to fried rice. Thai basil has a sweet anise flavor. Use it
if you can find it, otherwise substitute regular basil.
TABLE AND SETTING
Using good table manners in Thailand and observing proper food etiquette are pretty much just
a matter of common sense: Don't talk with your mouth full, don't point with your fork, and so on.
Only a few rules of table etiquette in Thailand differ from those in the West.
In Thailand, cooking and eating the world-famous cuisine is taken quite seriously. But Thai
people are typically fun and easy-going when it comes to socializing. As a guest, your accidental
infractions at the table will be forgiven. Mealtimes are often rowdy, informal affairs with talk,
drinks, and laughter. Relax and enjoy the cultural exchange!
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Where to Sit
Unlike in the West where the "head" of the table is the most important, the host or highestranking person usually sits at the middle of the table in Thailand. If you are the honored guest, you
will sit opposite of the host so that you can more easily talk.
Wait until you are seated; someone will undoubtedly show you your chair. If you are seated
on bamboo mats on the ground, always position yourself in a way that you can avoid showing your
feet to anyone while they eat.
Note: If you are dining solo in a busy restaurant, you may be asked to share a table with a group
who has one empty seat. If this happens, there is no obligation to force small talk or attempt to
interact with the other party at the table.
Ordering Food
All group meals in Thailand are shared; don’t plan to order your own food. Per custom, the
senior ladies at the table will pick and choose dishes to fit the group. Several types of meat and
fish may be represented along with some different vegetables. If there's something you want to try,
ask the person ordering about it and they may get the "hint." There's plenty of food that may seem
strange to you, but you should still give it a try. Rice will be served in separate bowls.
If you have special dietary restrictions, no need to make them heard during the ordering. Just
don’t reach for dishes you think could be a problem, and politely decline if someone asks you to
try something that doesn’t fit into your diet.
As a guest, people will probably hope that you try some local specialties. But if you're sure
you can't eat what is offered, politely declining is nicer than leaving it on your plate uneaten.
The Setting
You’ll be given a plate or bowl of white rice and possibly another bowl for any soups to be
served.
When the food arrives, only put small amounts, no more than two spoonfuls, of a few dishes
with some sauce onto your rice. You can refill your plate as many times as you like until you have
tried everything on the table. Ensure that everyone has had a chance to try each dish. Taking too
much of any one item, and possibly preventing others from trying it, is rude.
Another good reason not to overindulge from the start is that food probably won’t arrive all at
once. Dishes will continuously be brought out to the table as they are ready. The best stuff may
still be coming!
When dipping from the serving bowls on the table, taking from the edge is more polite than
dipping the spoon into the middle. Try not to take the last bit from a communal bowl. That should
be left for the host, who in turn, may offer it to you anyway.
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Note: Unlike when dining in some other Asian countries, you aren't obligated to finish all of the
rice on your plate in Thailand. Regardless, you should try not to waste food.
The Eating Utensils
In Thailand, chopsticks are only used for standalone noodle dishes. Even if you prefer
chopsticks and want to show that you know how to use them politely, Thai people don’t use them
for rice-based dishes.
In Thailand, people eat with a spoon in the right hand and fork in the left. The spoon is
the primary utensil; the fork is only used to manipulate food. Only items not eaten with rice (e.g.,
chunks of fruit) are OK to eat with a fork.
There won’t be knives on the table, or anywhere outside of the kitchen for that matter; food should
already be in bite-sized pieces. If you need to cut food smaller, use the edge of your spoon to cut
it, resorting to the fork only if necessary.
Meals from northern provinces such as Isan may include glutinous “sticky” rice served in little
baskets. Eat sticky rice by compressing with your right-hand fingers and using it to scoop up food
and sauces.
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Don’t ask for chopsticks.
Hold the spoon in your right hand and fork in the left.
Eat with the spoon. Don’t put the fork into your mouth.
Use the fork to push food onto the spoon.
Eat sticky rice with your fingers; stick to using your right hand.
Using Condiments
Thai people love to season and spice things up. Unlike in upscale Western restaurants or nice
sushi establishments, you don’t have to worry about insulting anyone by adding extra sauces and
seasonings to your food. But taste a dish first: Some authentic Thai food, like curry, can be
especially spicy!
Wait to Begin Eating
As in most Asian cultures, age and social status are given top priority. The rules of saving face
apply at all times. Before you begin doing anything, wait for the highest-ranking or most senior
person at the table to signal that it’s time to eat. If they don’t say anything, wait for them to begin
their meal.
Don’t Use Your Left Hand
Throughout much of the world, the left hand is considered the “dirty” hand. Avoid handling
food and communal serving utensils with your left hand.
The rule of avoiding left-hand use especially applies when enjoying items such as sticky rice
that is eaten with the hands.
Slow Down and Enjoy
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Unlike other hurried cultures, eating in Thailand is generally enjoyed slowly. Don't be in a rush
to finish dinner and get on to other things. You don't want to be staring at an empty plate while
everyone else talks and nibbles for another hour.
Slow down, socialize, and be present. For obvious reasons, avoid spending time on your
smartphone at the table.
Having Drinks With Dinner
Beer, often one of Thailand's medium-bodied lagers, is frequently consumed with dinner.
Make a habit of not pouring your own drinks; someone will probably refill your glass for you.
Keep an eye on your neighbors' glasses and top them off as a friendly gesture. And don't act
surprised if someone adds ice to your glass of beer!
Finishing Up
At the end of the meal, ideally, your plate should not look like a crime scene. Consolidate all
the inedible pieces (e.g., stalks of lemongrass, bones, and so forth) on one side of the plate. The
same applies to dropped rice and food bits: there shouldn't be anything left on the table around
your bowl.
Try not to leave food on your plate, particularly meat and vegetables from the main dishes.
To indicate you are finished eating, place your spoon and fork together on top of your plate.
Time to Pay
At the end of the meal, don’t immediately reach for the bill to check the damage—and certainly
don’t argue over who will pay. Your host may have already asked for the check, or the group may
be planning to split it.
Per custom, the host or more senior (often the perceived wealthiest) person at the table is
expected to pay. In some instances, particularly in relationships between Thais and Westerners,
the farang (foreigner) is expected to get the check. Fortunately, food in Thailand is typically very
affordable.
If you offer to chip in, do so only once, and don't insist if your offer to contribute is declined.
Tipping in Thailand isn’t customary in authentic restaurants. Nevertheless, you can allow the staff
to keep the change if you like. A service charge (usually 10 percent) is often already added to the
bill in nicer restaurants.
Some Other Dont's
 Don't talk or laugh with your mouth full of food, no exceptions!
 Don't blow your nose at the table. Excuse yourself to the bathroom.
 Don't use a toothpick without covering your mouth with your other hand.
 Don't be the first to bring up business matters. Wait on the other party to switch modes.
 Don't make noises while you eat. Unlike in some some Asian countries, slurping soups
and noodles isn't a good idea.
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
Don't forget to thank your host with a polite kawp khun khrap/kha ("thank you"
male/female) at the end of the meal.
TRADITIONAL THAI RECIPES
Traditional Thai Food Recipes: The cuisine of Thailand works effortlessly to lure food lovers
into its aromatic spell. Its rich and creamy curries, fragrant sauces, flavorful snacks and sinful
sweets are bound to make you go back to indulging in them time and again. The key to cooking
any Thai dish lies in perfectly balancing the five key flavors - sour, bitter, salty, sweet and spicy,
which takes skills to master. Each Thai dish is therefore never dull, always bringing in the much
needed punch to your palate.
According to Chef Iran Pabaney of The Sassy Spoon, Mumbai, "The fresh and strong
ingredients used in Thai cuisine are what make it very different from other cuisines. I think
lemongrass, Thai chillies, galangal, ginger and kaffir lime leaves are the most important
ingredients in Thai cooking."
Thai food has been influenced by other Southeast Asian cuisines such as Indian and Chinese,
but it still manages to be completely different from them. Originally, Thai cuisine used to be a lot
spicier than it is today, but over time, the hot elements were reduced and other flavour boosters
like lemon grass and galangal were introduced to the cuisine. One also commonly gets to see the
use of minced or sliced meat in the dishes. Some of the popular Thai dishes include Thai curries,
Som Tam Salad, Tom Yum Soup, Pad Thai noodles, Satay, among others.
1. Chicken Satay
A classic and downright delicious Thai appetiser, served with a chunky peanut sauce. This
delicious delight is sure to be loved by kids and adults alike. If you happen to be a chicken lover,
then this is sure going to be paradise for you.
A classic and downright delicious Thai appetizer, served with a chunky peanut sauce
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2. Tom Yam Soup with Mushrooms
Tom Yum or Tom Yam is a spicy Thai soup. It is a type of clear hot and sour soup. This
vegetarian version is made with mushrooms and Thai spices. You can savour it in winter months.
Pair it with roasted bread and you're done for the day.
3. Pad Thai
Pad Thai is a fried noodle dish commonly served as a street food in Thailand. Flat noodles
beautifully entangled with tofu, eggs, beansprouts and sauces.
4. Thai Green Chicken Curry
Chicken cooked in coconut milk with onions, lime leaves, basil leaves and an aromatic Thai
green curry paste. If you have a thing for coconut, then this Thai green curry is sure to tantalize
your taste buds.
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5. Som Tam (Papaya Salad)
Som Tam is a green papaya salad that combines all four tastes - sour, chilli, sweet and salty.
This salad is not only pleasing to the eyes, but to the palate as well.
6. Thai Fish Green Curry
Fish fillets simmered in coconut milk with freshly made Thai green curry paste and aromatic
spices. Best served with steamed rice. You can even add veggies of your choice.
This Thai curry tastes the best when paired with
steamed rice.
7. Khao Klukh Krapi (Rice with Shrimp Paste)
'Khao Klukh Krapi' is a traditional Thai fried rice made with shrimp paste, garlic, lemon, prawns
and cucumbers. It is an interesting recipe that can be made on any occasion.
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8. Massaman Curry
Chicken cooked in coconut flavors, tamarind, potatoes and an aromatic massaman curry paste.
This Thai Muslim curry is made using a variety of flavours, so get ready for a flavourful blast.
This Thai Muslim curry is made using a variety of flavours.
9. Khao Pod Tod (Corn Cake)
Enjoy these hot fritters on a bed of cool cucumbers. The succulent corn patties absorb the seasoning
well and you would be left craving for more. You can pair these delights with dip of your choice.
Enjoy these hot fritters on a bed of cool cucumbers.
10. Gka Prow Gai (Basil Chicken)
Chicken mince tossed in mild oriental flavors with aromatic basil leaves. If you are planning to
host a party at your place, then this should definitely be on your party menu.
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Chicken mince tossed in mild oriental flavors with aromatic basil leaves.
11. Thai Pomelo Salad
The tomatoes and scallions balance the sourness of the fruit and the peanuts sprinkled on top adds
a layer of crunch in the salad. You can add a bit of your favourite dressing too in the salad.
ASSESSMENT:
1.What influenced Thai cuisine?
2.What makes Thai cuisine unique?
3. What is interesting about Thai food?
4. How different is Thai curries from other cuisine like Filipino, Chinese, Japanese and Korean?
5.How do Thai cuisines differ from other South Asian curries?
KITCHEN LABORATORY 15
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THAI APPETIZER
KITCHEN LABORATORY 16
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THAI MAIN COURSE
KITCHEN LABORATORY 17
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THAI DESSERT
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WEEK 18-20 – INDIVIDUAL LABORATORY
Rules for Individual Laboratory:
1. The teacher must properly observe safety protocols when scheduling a laboratory.
2. A class of 40 shall be divided into 4 groups each week for the laboratory in the kitchen:
 1st week – Student #1 - #10
 2nd week – Student #11 - #20
 3rd week – Student #21 - #30
 4th week Student #31 - #40
3. The teacher identifies the recipes for each scheduled laboratory and make a costing for
each recipe. Determine the total cost and the exact contribution of each student for the
laboratory expense.
4. The teacher will do the marketing for each laboratory as to minimize the exposure of
each students in the public areas.
5. The student will reimburse the expenses determined by the teacher from the total cost.
6. The student will perform individually in each cubicle and shall properly observe proper
distance.
7. The student shall be in complete laboratory uniform and wear mask during laboratory.
8. After each laboratory, the student shall leave the laboratory and no loitering will be
allowed in the school premises.
9. After each periodical laboratory, the teacher must check the periodical payment of each
student for proper monitoring and recording of output and assessment.
10. Issuance of periodical grade must be given once a student have complied all the
necessary required outputs, assessment and payment of dues.
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