Chapter 1 049

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1 2 048 INTERNATIONAL EDUCATION

2 Chapter 1 049

3 Taste of Thailand Taste of Thailand Taste of Thailand 050 INTERNATIONAL EDUCATION

4 Chapter 1 051

5 Republic of China Taiwan Kindom of Thailand (14%) (2.3%) (80%) 23,000,000 65,444,371 ( 3 ) (95%) (3.8%) 36, ,115 (14 ) INTERNATIONAL EDUCATION

6 Chapter 1 You Tube YouTubeThailand- Thai cuisine and tastes JQs 053

7 lif e/ stor ypage.jsp?f _MAIN_ID=279& f _SU B_ID=5265&f_ART_ID=37512 Kitchen to the world 054 INTERNATIONAL EDUCATION

8 Chapter 1 Enjoy Thai Food Global Education edu.au/globaled/go/pid/45http://www. globaleducation.edna.edu.au/globaled/ page39.html m1.aspx?sno= ct.asp?xitem=35379&ctnode= gov.tw/ct.asp?xitem=19483&ctnode= tnode=4701&mp=1 statistics/index.htm#geography tw/foodthailand/food_common.aspx tw/foodthailand/food_stuff.aspx 3%B0%E5%9C%8B%E8%8F%9C#.E7.94. A8.E9owThailand/know_tai_intro.aspx B0%E7%81%A3%E8%8F%9C 055

9 roup s Member roup s Member 056 INTERNATIONAL EDUCATION

10 Chapter 1 057

11 1/ 2 boneless chick en br eas t 1-2 c r isp y e ggplant s or aub er gine ( c ut ab out 1/ 3c up) 1/ 3 cup c ook ed and peeled po t a t oes(op tional) cut thick sliced 1/ 3 cup s w ee t basil lea v es 2-3 tbsp. green curry paste (or add more if you like) 1/ 2 f r esh r ed chill or r ed pepper (ball) seeded cut thick sliced 2 fresh kaffir lime leaves(or 3 dried soak in room temperature 5 minutes) 1/ 3 cup chick en s t ock or v ege t able s t ock 1 cup c oc onut cr eam or c oc onut milk 2 tsp. fish sauce 1/ 2 t sp. c ane sugar t o t as t e 1 tbsp. so y bean oil or v ege t able oil 1 tbsp. lemon juic e 058 INTERNATIONAL EDUCATION

12 Chapter 1 1 cup f r esh shelled mussels, blue cr ab, shr imp & squid cut bite size 1 cup f r esh o y s t er or s tr a w mushr ooms cut bit e siz e 2 cherry tomatoes cut in half 2 fresh kaffir cut thick sliced 3 thinly sliced shallots 1 f r esh lemon gr ass cut thick slic ed 4 fresh red hot chilies (to taste) cut thin sliced 2 crushed coriander stems and leaves 1/ 4 cup chopped c or iander s t eam and lea v es 1/ 4 cup chopped spr ing onion 6 dried fried small red hot chilies 11/ 2 t b s p. f r e s h l i m e o r l e m o n j u i c e ( t o t a s t e ) 1 tbsp. f r esh lime or lemon juic e( t o t as t e) 21/ 2 cups coconut milk 059

13 15 0 g. s t e al or t ender b e e f 1/ 4 r ed(bell) pepper, c or ed and seeded and cut int o thin strips 1/ 4 y ello w(bell) pepper, c or ed and seeded and cut int o thin strips 1/ 4 gr een(bell) pepper, c or ed and seeded and cut int o thin strips 1/ 3 cup. Fr esh s tr a w mushr ooms or f r esh o y s t er mushrooms cut into bite-size 1/ 4 whit e onion medium siz e cut thin slic ed 1/ 4 cup chopped spr ing onion(sc allion) 2 cloves garlic crushed and chopped 2 red hot chilies sliced 1 tbsp. o y s t er sauc e 1 tbsp. f ish sauc e 1 tbsp. sesame oil 1/ 2 t sp. c ane sugar or br o wn sugar 1/ 2 t sp. gr ound black or whit e pepper t o t as t e 1/ 2 cup chick en s t ock or v ege t able s t ock 2 tsp. light soy sauce for marinate the beef 1/ 2 tbsp. c or n f lour (c or ns t ar ch) f or mar ina t e the bee f 1t b sp.s o y bean oil or c o ok ing oil or v e ge t able 060 INTERNATIONAL EDUCATION

14 Chapter 1 061

FP.pdf

FP.pdf 8 9 10 congee (see page 9) half bird dressed chicken 1/2 head lettuce 2 tbsp ginger juice 2 tbsp light soy sauce 1 tsp salt 1 tsp sugar 1 tbsp corn starch 1 tbsp oil 1 tsp sesame oil 1. 2. 3. 4. 1. Wash