1. Thai Cooking TSEA/Per.5 Aiko, Chaki and Misa

2. Introduction What: Thai cooking Who: Ms. Sonporn Where: Aiko’s House (Soi 24 President Park) When: 25 January, 2009 Why: - to learn the difference between Japanese culture - familier to all people How: Taxi

3. Thai Food seasoned with several condiments such as fish sauce and chili peppers comprised the basic diet of Sukhothai other elements were added with the rise of Ayutthaya Popular coriander, lime and tomato, may have been brought from their native South America by the Portuguese

4. Thai Food Other influences from India, Japan, Persia, and especially China Chinese-Thai food is popular in cities like Bangkok (like noodle dishes) Northeastern food reflects the influences from Laos A typical Thai meal includes four main seasonings: salty, sweet, sour, and spicy.

5. Thai Food & Culture There is no such thing as dispensing with leftovers. Throwing food away enrages the Thai “god of rice” Using spoon and knife

6. Thai dessert The origin of Thai desserts：started when the Portuguese introduced the use of eggs to Thai people Have been with the Thai people from the Sukhothai period (1238-1350) Have been a part of Thai culture Methods to make Thai dessert -steaming, baking, boiling, frying, Aromatic candles: often burned next to the desserts or coconut milk

7. Characteristics of Thai dessert A good fragrance Most of the Thai dessert include Coconut milk Thai people often use tropical fruits such as mango, banana, and drian Mung beans, rice flour, lotus seeds, and palm sugar are also common ingredients of Thai sweets

8. Pad Pak-boong Fardeen

10. Means stir-fry, vegetable, and strong heat

12. Pood Pad Pong Garee

13. Pood Pad Pong Garee A mild curried dish counterpoint to a more intense curry or garlic dish crab claws or a cup of crabmeat or mixture of crabmeat and shrimp

14. Pood Pad Pong GareeHow to cook? Wash crabs and cut into pieces Wash spring onion and cut into about 3 cm each Put Carry powder, seeukao, sugar, nampric, milk, and eggs in a bowl and stir Put oil in the fry pan and put crabs Put Step ③, spring onionand Red Pepper in a fry pan, and fry Seeukao Oyster Sauce Crab Milk Nampric Pao Oil Spring Onion Eggs Carry Powder Red pepper

15. Sago cantaloupe

16. Sago cantaloupe Means tapioca, and melon Very common in Thailand Coconut milk must be fresh

17. Sago cantaloupeHow to Cook? 1. wash and boil tapioka until the color changes 2. cut the melon into two pieces and scoop up melon with a spoon 3. put sugar and baiteyi into a pot and boil them for 5minutes 4. put some ice, tapioka, the syrup (3), and coconut milk in the bowl 5. finish! Coconut milk 1Melon Baiteyi (leaf with a fragrance) Sugar Tapioca

18. INTERVIEW Where did you train? Why did you start teaching Thai Food? Do Thai women usually cook meals for their families or do they buy ready cooked food from the street? What three kinds of Thai food that you personally like? Is there anything that you must be careful of when cooking Thai Food?

19. Personal Response learned about the origin and features of Thai food and desserts from own research INTERESTING: have never made Thai foods and dessert by ourselves SURPRISE: The fact that the shells of crabs can be eaten had an enjoyable cooking lesson with the teacher and we could experience something we had never done and it was a valuable chance to understand Thai culture more deeply COOKING: better than just eating at the restaurant, so you should make Thai dishes by yourself!