2. The History Of Thai Food
•Undoubtedly, one of the most
popular cuisines worldwide.
•but what makes thai dishes so well
loved? How did they originate?
3. • Thai cuisine is a simple yet clever combination of Eastern and
Western innfluences harmoniously combined into that JE NE SAIS
• SOUR, SWEET, SALTY, BITTER AND SPICY Flavours work together to
make each dish come alive.
• Traditional THAI cookery involve STEWING and BAKING, or GRILLING.
4. • PAD THAI (fried noodles) and KHAOPAD (fried rice) remain classic
• Thais are well known for their commitment and resourcefulness.
For example: the ghee used in indian cooking was replaced by coconut
oil, and coconut milk (which remain today, a two very popular
ingredients in thai cookery).
5. • Thai food was traditionally eaten with the right hand while
seated on mats or carpets on the floor as still happenin the
more traditional households.
• Generally eaten with a fork and spoon.
• According to McDang, rice (khao) is the first and most
important part of any meal.
6. • Nowadays, thailand as a tourist destination and a regional
economic power has had a major impact on the cuisine.
• The growth of fast food restaurant such as
McDonald,KFC,Pizza Hut and other restaurants has
7. THAI CUISINE
•Is the national cuisine of thailand.
•Thai cooking places emphasis with strong
aromatic components and a spicy edge.
8. • Australian Chef David Thompson, an expert on thai
food, observes that unlike many other cuisines.
• Thai cooking rejects simplicity and is about...the
juggling of disparate elements to create a
9. The art of vegetable carving is thought to
have originated in the sukhothai kingdom
nearly 700 years ago.
10. 5 main regions of thailand
• BANGKOK (METROPOLITAN)
• CENTRAL THAI
• ISAN (NORTHEASTERN)
• NORTHERN THAI
• SOUTHERN THAI
11. Many dishes that are now popular in thailand were
originally chinese dishes.
They were introduced to thailand by the hokkien
people and teochew people.
Thai meals typically consist of rice (khao) with
many complementery dishes shared by all.
Important to thai dinning is the practice of
khluk, mixing the flavors and textures of
different dishes with the rice from one’s plate.
Thai food is known for its enthusiastic use of fresh
herbs and spices.
Common flavors in thai food come from GARLIC,
GALANGAL, CORIANDER/CILANTRO, LEMON GRASS,
SHALLOTS, PEPPER, KAFFIR LIME LEAVES, SHRIMP
PASTE, FISH SAUCE, AND CHILIES.
14. • Meats used in thai cuisine are usually pork, chicken,
duck, beef and water buffalo.
• NAM PLA- an ingredients found in many thai dishes
and used in every region of the country that is very
15. PLA RA - is more pungent than NAM PLA,
plara is opaqueand often contains pieces of
KAPI - A Thai shrimp paste, is a combination of
fermented ground shrimp and salt.
TAI PLA - Is a pungent sauce used in the
southern thai cuisine, that is made from the
fermented innards of the shortbodied
16. VEGETABLES,HERBS AND SPICES
• Thai dishes use a wide variety of herbs, spices and leaves
rarely found in the west.
• The characteristic flavor of kaffir lime leaves appears in
many thai soups or curry from the southern and central
areas of thailand.
17. SEVERAL TYPES OF EGGPLANT(MAHHUEA):
MAKHUEA PHUANG- A pea-sized
MAKHUEA SUAI- A egg-sized
• Used both in curries and desserts.
• Used in noodle soup in NORTHERN THAI.
JUICE OF A GREEN COCONUT
• Can be serve as a drink and the young flesh is eaten in either sweet or
32. STREET FOOD IN THAILAND
BANGKOK- Is often mentioned as one of the best street food cities in
the world, and even called the street food capital of the world.
-number one spot for street food.
Noodles are a popular street food itemas they are mainly eaten as a
SOM TAM (green papaya salad) is a populary eaten together with