1. THAI CUISINE
• CROSSROADS OF ASIA
• INGREDIENTS SUCH AS LEMON GRASS, KAFFIR LIME AND BIRD EYE CHILLIES
• HAS A LOT OF CURRIES
• A THAI MEAL IS A BLEND OF SPICY, SWEET AND SOUR TASTE

2. COMMON TERMS IN THAI CUISINE
THAI NAME ENGLISH NAME
AHAN FOOD
AHAN THALAY SEAFOOD
BAHMEE EGG NOODLES
BAI LEAF
HET MUSHROOM
HOROPA BASIL
KAENG CURRY
THAI NAME ENGLISH NAME
KAENG PHET RED CURRY
KAENG WAN GREEN CURRY
KHA GALANJAL
KHAI EGG
KHAO RICE
KHAO NIAO STICKY RICE
KRATIEM GARLIC

3. THAI NAME ENGLISH NAME
KOONG PRAWNS
KUNG MANG LOBSTER
MAGROOT KAFFIR LIME
MAN POTATO
MANAO LIME
MAPRAO COCONUT
MOO PORK
THAI NAME ENGLISH NAME
NAM WATER
NEUA BEEF
PHAT STIR-FRIED
PHAD DEEP-FRIED
PLA FISH
PHAK VEGETABLE
WAN SWEET

5. GEOGRAPHICAL LOCATION
• KNOWN AS PINK ELEPHANT, RESEMBLES THE TRUNK OF AN
ELEPHANT
• LOCATED IN HEART OF SOUTH ASIA ,BORDERS
• LAOS- NORTH EAST
• MYANMAR- WEST
• COMBODIA- SOUTH EAST
• MALAYSIA- SOUTH
• CUISINE IS DIVIDED INTO NORTHERN CUISINES, NORTH-EASTERN
CUISINES, CENTRAL CUISINES AND SOUTHERN CUISINE

6. CENTRAL CUISINE
-CENTRAL PART OF CUISINE
-LAND WAS FERTILE AND CONDUCTIVE AS CHAO PHARAYA RIVER FLOWS
THROUGH
-KNOWN AS RICE BOWL OF THE COUNTRY
-BANGKOK, THE COUNTRY CAPITAL OF THAILAND LOCATED IN CENTRAL
THAILAND
NORTHERN CUISINE
-ISOLATED FROM REST OF THAILAND
-THICKLY FORESTED REGION
-RICE PRODUCED HERE IS STICKY
-EATING STYLE KHANTOKE ORIGINATED HERE

7. CUISINES OF THE NORTH-EAST
-POOREST REGION OF THE REGION
-LAND IS UNFERTILE AND DROUGHT PRONE
-GLUTINOUS RICE IS THE STAPLE FOOD HERE
-RAW PAPAYA SALAD IS FDROM THIS REGION
SOUTHERN CUISINE
-MALAYAN PENINSULA AS IT JUTS OUYT AND BORDERS MALAYSIA
-LONG COASTLINE MEANS SEAFOOD FORMS A LARGEST PART IN THEIR DIET
-COCONUT PLAY A LARGE ROLE IN LOCAL DIET
-MASSAMAN CURRY (COCNUT MILK WITH SPICES SUCH AS WHITE CARDAMOM,
CORIANDER AND CUMIN) IS FROM THIS REGION

8. COMMONLY USED INGREDIENTS IN THAI CUISINE
• LEMON GRASS- bulb-like structure at the base of the plant used,have
lemony fragrance
• THAI GINGER- used in place of ginger but taste more pungent
• PALM SUGAR- prepared in taking the sap of palm trees and reducing it by
boiling
• KAFFIR LIME- leaves of plant having strong lemony fragrance
• MANGO GINGER- mildly flavoured as compared to regular galangal
• TOFU- cogulated soy milk
• FISH SAUCE- condiment used for salting and flavouring
• CURRY PASTE- base for all thai curries
• BIRD’S EYE CHILLI- spicy small chillies

10. • RED AND YELLOW CHILLIES- large thai chillies
• GREEN PAPAYA- used for making popular salad som tam
• LONG BEANS- runner beans
• MOUNTAIN SAUCE- soy based seasoning, used in curries
• PEA AUBERGINES- small berries belong to aubergine family
• PANDAN LEAVES- leaves of screw pine family
• MUNG BEAN NOODLES- glass noodles
• FLAT RICE NOODLES- flat noodles made from rice
• FRESH EGG NOODLES- wheat noodles with eggs
• SHRIMP PASTE- used in curries and making sauce
• THAI CHILLI PASTE- proprietary chilli paste
• THAI CARDAMOM- plump and white in colour and has aromatic flavour
• HOLY BASIL- type of basil with peppery flavour
• SRI RACHA SAUCE- chilli sauce
• BEAN CURD SHEETS- proprietary sheets of dried bean curd

11. SPECIALITY DISHES
• SATAY- thin slices of meat, marinated and skewered and char grilled
• THOD MA KHAO PHOD- thai corn patties
• THOD MA PLA- fish cakes
• LARB GAI- salad of minced meat
• SOM TAM- papaya salad
• YAM WOON SEN CHAE- glass noodle salad
• TOM YAM- spicy, hot and sour broth of aromatic vagetables
• TOM KHA- broth made by boiling chicken stock
• KRATHONG THONG- crispy tartlets with filling
• KAI TAKRAI- stir fried chicken flavoured with lemon grass
• KRAPAO- means hot basil, mixed with meat of vegetable

13. • PATANI- blanched lamb tossed with ginger, onions and seasoning
• KAENG KIEW WAN- green curry
• PANENG- spicy red curry
• MASSAMAN- green curry with addition of potatoes and spices such as
cardamom and crushed peanuts
• KAENG PHET- red curry
• BAHMEE- stir fried egg wheat noodles
• PHAD THAI- stir fried flat rice noodles
• KAI HOR BAI TOEY- chicken morsels wrapped in pandan leaves, steamed
• SANGKAYA- coconut milk pudding infused with pandan leaves
• TAB TIM KROB- water chestnut and sweetened coconut milk derved with
crushed ice
• KHANOM KROK- rice pancakes

14. TOOL AND EQUIPMENT USED IN THAI CUISINE
• COCONUT GRATER
• MORTAR AND PESTLE
• BAMBOO BASKET
• KRATHONG THONG MAKER
• SATAY GRILLER
• PAPAPYA PEELER
• TOM YAM STEAM BOAT
• KHANOM KROK PAN

16. THANK YOU
COMPILED BY
CHEF MOHD ABDULLAH