Draft:Thai royal cusine

From Wikipedia, the free encyclopedia


Thai Royal Cuisine[edit]

Thai Royal Cuisine (Thai: อาหารไทยชาววัง, กับข้าวเจ้านาย pronounced [taɪ ˈrɔɪəl kwiˈzin] ) was formed by people living in a Thai palace, with the identity of item freshness and a difficult and elaborate cooking technique that takes a lot of time and people to make one meal. Each meal will include a variety of foods. During King Rama V's reign, there were at least seven types of food: khao sawaei (Thai: ข้าวสเวย), savory dishes, curry, sauces, soup, and sweets, which made up the entire set and included all of the flavors: sour, sweet, oily, salty, and spicy. And by putting meals on sets or platters, Thai Royal meals distinguish themselves from those of the locals.[1]

History[edit]

Started when Rattanakosin was made the capital instead of Thonburi by King Rama I, creating the Phra Nakhon side, where most royal palaces are situated. The Grand Palace has developed into a hub for the arts, culture, and a variety of performances, including the first royal cuisine. "Kuang Ton (Thai: เครื่องต้น)" was the name given to women who were skilled cooks and devoted to the palace. Their responsibility was to distribute food supplies to be served to the King and other monarchs in the palace. They may have received an award or been promoted if the monarch was pleased. There are specific characteristics of royal cuisine that set it apart from regular cuisine. The food's flavor needs to be precisely adjusted. Because no flavor is overpowering, royal cuisine is often known as "The food of the boss (Thai: กับข้าวเจ้านาย)."[2]

Set of Meal[edit]

Set of Meal (Thai: สำรับ, สำรับคาวหวาน) in Sukhothai inscription said "ถ้วยโคมลายดวงหนึ่ง ถ้วย(บริ) พันเล็กสิบดวงเป็นสำรับ" it refers to one set of ten small plates and one large bowl. At that time, the entire set was placed on a brass tray in the Brahmin style, as most people eat in groups of three to four, using their hands in addition to a bowl of water.[3]

The Food Offerings for the Monks[edit]

The Food Offerings for the Monks (Thai: สำรับอาหารถวายพระ) have some issue that people discovered was that they did not know how much food to give the monks. This difficulty also existed during King Rama I's reign; some monks ate a lot, while others did not, and they did not want to waste food. As for the royal food offerings, they followed a similar pattern from King Rama I to King Rama VI. From the Thanpuying Plian Phasakornwong sample pattern, which uses a set of five different food types—rice bowl, the cover for the alms bowl, main dishes, side dishes, and sweets.[3]

Khao Jao[edit]

"Khao Jao" (Thai: ข้าวเจ้า, ข้าวจ้าว) is essentially a single variety of rice, but the name "Jao" refers to the royal family because, historically, nobility and the royal family ate various kinds of rice from the common people.[4]

Royal Chef[edit]

Royal Chef (Thai: แม่ครัวหัวป่าก์, พ่อครัวหัวป่าก์) The term "หัวป่าก์ (Hua Pa)" in Thai refers to a royal family aristocracy and means "chef." However, it is most commonly associated with Sunthorn Phu's novel in Phra Aphai Mani chapter 27, where Pa is the origin of the Sanskrit word "Pa-Ka," which means ripeness and cooking.[4] Subsequently, during the reign of King Rama 5, Thanpuying Plian Phasakornwong wrote her book. "แม่ครัวหัวป่าก์" was published in 1901.

Production[edit]

Ingredients[edit]

Based on the available data, De La Loubert concludes that royal cuisine is simply common cuisine with a stunning presentation, no bones, no solids, and bite-sized fruits and vegetables. If seeds are present, they need to be taken out. Tenderloin, if it's meat. Headless river prawns must be considered shrimp. Use of pickled or fermented goods, wild curry items, or fish products should be avoided.[1][5]

Food Craving[edit]

One of the essential elements of Thai Royal Cuisine creation, other than flavor, is food cravings. Thai women and girls used to be skilled at this in the palace, and produce that would be carved, such as fruits or vegetables, should not be overly soft. Because it will shatter or crumble easily if the texture is too soft. Fruits and vegetables including papaya, pumpkin, carrot, watermelon, cantaloupe, potatoes, etc. are frequently carved.[6]

Food Recipes[edit]

Chilli and Salt[edit]

We may refer to the combination of chili powder, salt, and coconut as the fundamental paste of Thai cuisine.

Train Fried Rice[edit]

Making train fries rice with yentafo sauce and Chinese sausage, it's a carry-on food that they essentially brought on the train.

Dried fish with Watermelon[edit]

Snacks that are sweet and salty, should be consumed on hot days, including watermelon with dried fish tops

[7]

References[edit]

  1. ^ a b อาสะไวย์, สุนทรี (ศิลปวัฒนธรรม ฉบับพฤษภาคม 2554). "อาหารชาววัง ไม่ได้เน้นรสหวาน!". ศิลปวัฒนธรรม. {{cite web}}: Check date values in: |date= (help)
  2. ^ "ต้นกำเนิดอาหารชาววังหรือ "กับข้าวเจ้านาย"". M Thai. 23 March 2018.
  3. ^ a b พลายน้อย, ส. (2559). เรื่องข้างสำรับ (in Thai). พิมพ์คำสำนักพิมพ์. p. 272. ISBN 978-616-00-2150-5. {{cite book}}: Check date values in: |year= (help)
  4. ^ a b วงษ์เทศ, สุจิตต์ (2560). อาหารไทย มาจากไหน? (in Thai) (2nd ed.). Bangkok: สำนักพิมพ์นาตาแฮก. p. 253. ISBN 978-616-429-817-0. {{cite book}}: Check date values in: |year= (help)
  5. ^ เสมียนนารี. "อาหารเมืองไทยตั้งแต่กรุงศรีฯ-กรุงเทพฯ จากมุมมองของต่างชาติ". ศิลปวัฒนธรรม.
  6. ^ "การแกะสลักของอาหารไทยแบบชาววัง". Thai Restaurant Phuket. 21 December 2017.
  7. ^ "20 สูตร "เมนูอาหารไทยโบราณ" หากินยาก".


Retrieved from "https://en.wikipedia.org/w/index.php?title=Draft:Thai_royal_cusine&oldid=1221766405"