Northern Thai Food

Overview

This course is adjusted to suit a self-paced learning style.

About the course
Lanna cuisine course includes the following contents:

(1) influential factors on and characteristics of Lanna cuisine;

(2) the old and current ways to cook each dish;

(3) characteristics of Lanna cuisine categorized by cooking methods (à la carte; curries (Kaeng) and soups (Chor); stir-fried, steamed food; spicy salad; chili pastes; roasted, grilled, and fried food; and desserts);

(4) seasonings and related culinary terms. Due to a wide variety of Lanna food, this course teaches some selected popular dishes of which ingredients and seasonings are easy to find. The cooking methods demonstrated in this course are aimed at maintaining their original tastes and nutritional values in the food. For example, meat will be added into some recipes for more protein, and shrimp paste or sea salt will be added for iodine.

Syllabus

Lesson 1: Influences on the Lanna Cuisine and Its Characteristics

Pre-test
Influences on the Lanna Cuisine and Its Characteristics
Post-test: Influences on the Lanna Cuisine and Its Characteristics

Lesson 2: Curries and Soups

Pre-test
Lanna Curries and Soups
Post-test: Curries and Soups

Lesson 3: Noodles

Pre-Test
Lanna Noodles
Post-Test: Noodles

Lesson 4: Stir-fried, Steamed, Spicy Salad Dishes and Curry

Pre-Test
Lanna Stir-fried, Curry, Steamed, and Salad Dishes
Post-Test: Stir-fried, Steamed, Salad Dishes and Curries

Lesson 5: Relishes and Salads

Pre-Test
Lanna Relishes and Salads
Post-Test: Relishes and Salads

Lesson 6: Grilled, Barbecued, and Fried Food

Pre-Test
Lanna Grilled, Barbecued, and Fried Food
Post-Test: Grilled, Barbecued, and Fried Food

Lesson 7: Desserts

Pre-Test
Lanna Desserts
Post-Test: Desserts

Lesson 8: Knowledge of Khan Tok and Conclusion

Pre-Test
Knowledge of Khan Tok and Conclusion
Post-Test: Knowledge of Khan Tok and Conclusion

Taught by

Prayad Saiwichian

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