Introduction

Hi guys, welcome to our group, we are group 3 and our topic is being part of Asean. Today we will
introduce three specialties of three different countries in Southeast Asia to you guys. Let’s wait and see
what those three dishes are.

Details
A. Pad Thai
1. What is Pad Thai?
 Pad Thai is a Thai dish of stirfried rice noodles with eggs, vegetables and tofu in a sauce of
tamarind, fish, dried shrimp, garlic, red chilli pepper and sugar.
 Some of the ingredients are provided on the side as condiments, including red chilli pepper,
lime wedges and peanuts.
 There is also a vegetarian version that could substitute soy sauce for fish sauce, and omit the
shrimp.
 Pad Thai is a signature dish of Bangkok street food and is sold in small Thai villages.
2. Nutrition
 There is usually some variation in the dish from restaurant to restaurant. You often order pad
Thai with meat, seafood, or tofu. Because there are different variations, pad Thai calories can
vary as well.
 While the dish isn’t usually the highest calorie option on a Thai menu, it does provide
significant calories because it is stirfried using oil, and because the dish includes peanuts. Pad
Thai nutrition is sometimes called into question because of the sugar in the dish.
 Most people don’t expect a savory dish to be high in sugar, but a single serving provides 8.3
grams. Lastly, Pad Thai is high in sodium, so it may not be an ideal option for those watching
their salt intake.
3. Origin
 Pad Thais have their humble origin back in the late 1930s when Thailand’s Minister of Defense
launched a nationwide competition for the country’s national dish. Using nothing but local
ingredients and flavors, the Pad Thai entry emerged victoriously and was a symbol that would
galvanize the Thailand peoples and their sense of nationalism.
 With the use of sen chan rice noodles, not only was Thailand able to make something original,
but it also established their sense of independence by moving away from wheat noodles,
which was a famous Chinese noodle. This proved to be a bold move that would cement their
sovereignty from China’s massive influence.
 Furthermore, introducing Pad Thai was also a way to get Thai people off from overeating rice.
If they have an alternative to rice, the rice stock can be delivered to other nations that need
food assistance. That is why eating Pad Thai is patriotic.
4. How it Became International
 It’s as if this Thai cuisine joined an international competition and belonged in the top ten. It
did. It won the best noodle category in the Chowtzer Fast Feasts 2014. But it’s been really
popular in the world even before that distinction. The Thai government made an effort to
globalize Pad Thai. Its tourism department launched a campaign to introduce Thai cuisine all
around the world.
 Pad Thai brings people together. Aside from the subtle explosion of its flavors that foodies can
enjoy, its history also tells you that eating it was once patriotic and gave the nation its
independence. This is the reason it’s served with a smile. This is the reason why there’s more
to it than meets the eye.
 5. Ingredients
(Now we will begin with the ingredients of Pad Thai. All what we need to prepare are: )

 16 ounces flat rice noodles For the Pad Thai sauce (As for Pad Thai sauce,
 6 Tablespoons oil we need to prepare: )
 6 cloves garlic, minced
 6 Tablespoons fish sauce
 16 ounces uncooked shrimp, chicken, or
 2 Tablespoon lowsodium soy sauce
extrafirm tofu, cut into small pieces
 10 Tablespoons light brown sugar
 4 eggs
 4 Tablespoons rice vinegar
 2 cup fresh bean sprouts
 2 Tablespoon Sriracha hot sauce, or more,
 2 red bell pepper, thinly sliced
to taste
 6 green onions, chopped
 4 Tablespoons creamy peanut butter,
 1 cup dry roasted peanuts
(optional)
 4 limes
 1 cup Fresh cilantro, chopped

6. Instructions
(So now we come to the next part, which is the cooking instructions for Pad Thai: )
1) First, Cook noodles according to package instructions, just until tender. Rinse under cold
water.
2) Then Mix the sauce ingredients together. Set aside.
3) After that, Heat 1½ tablespoons of oil in a large saucepan or wok over mediumhigh heat.
4) The forth step is: Add the shrimp, chicken or tofu, garlic and bell pepper. The shrimp will cook
quickly, about 12 minutes on each side, or until pink. If using chicken, cook until just cooked
through, about 34 minutes, flipping only once.
5) Next, Push everything to the side of the pan. Add a little more oil and add the beaten eggs.
Scramble the eggs, breaking them into small pieces with a spatula as they cook.
6) After that, Add noodles, sauce, bean sprouts and peanuts to the pan (reserving some peanuts
for topping at the end). Toss everything to combine.
7) Finally, Top with green onions, extra peanuts, cilantro and lime wedges. Serve immediately!

B. Khao Jee Pâté

1. Popularity (ppt)
Maybe it sounds strange to you, but Khao jee pâté, a Laotion baguettebased sandwich, is similar
to Vietnam’s bánh mì. In the Lao language, the word Khao means a grain preparation, which more
often than not would be sticky rice. The word Jee means that the rice is roasted or baked. Now, it is a
famous street food found throughout Laos as almost every street corner has a vendor selling this
FrenchLao fusion. To explain for its popularity, I think this is because of its diversity, convenience and
affordable price.

 First, you can easily find Khao Jee Pâté in any provinces on a map of Lao. The most interesting
thing is that in each place, Khao Jee has its variations that make people enjoy the unique taste.
 Second, there is no need for customers to park their vehicles to go into the shop. They do not need
a seat, jusst wait arround 5 or 10 minutes to buy some delicious ones to take away. Besides, in the
morning, students can sit behind their parents’ motorbikes to eat bread to make it time for school,
officers quickly eat bread for lunch, and workers can eat one in the evening for a hungry stomach.
 Finally, The price of baguettes is 1000 kip or 0.12 USD per one piece. It means we just have to
spend 2,760đ to have a meal. If you are hungry but not have much money, fly to Laos and buy one
:D
2. Nutrition
The Khao Jee Pâté is a sandwich that can be made in a multitude of ways depending on where you eat
it.

 More often, it contains a source of proteins (pork, chicken, ham), some vegetables (lettuce,
carrots, green bean sprouts), bread and sometimes industrial soft cheese. The white bread
used is not as filling as rice and noodles and is poor in good fat and fibers. You should be careful
in making sure the ingredients added are not processed food (pate, sausages, cheese) and that
not too much sauce is added (particularly if it sugar, or fat). And you could replace the
processed cheese with a yogurt (made of milk! It is not bad if the portion is reasonable and it
can complement well a Khao Jee Pâté, nutritionally speaking).
 However, the sweet and tangy pickled vegetables not only serve as a natural digestive aid but
also provide the most quintessential facet of what makes banh mi what it is. It makes a quick
and healthy lunch, they pack well and are a perfect departure from everyday sandwiches that
adventurous palettes of all ages can enjoy.
 In conclusion, Khao Jee Pâté, although a little high in carbs, is actually not bad at all. 560
calories coming from a pretty decent ratio of all three macronutrients. This is totally fine to
eat, just eat it in moderation as it does not hydrate the body well. You can accompany it with
a fresh drink while you eat such as a lime juice, coconut water or sugar cane juice.
3. History
Let’s see the history of this food. One common remnant of colonial culture left over in each of the
countries that formerly made up French Indochina is the French baguette. In Vietnam, it is called Banh
mi. In Lao, it is Khao Jee Pâté. In Laos though shows a process and a result very similar to banh mi but
with intriguing differences–a baguette is slit open, smeared with pâté, topped with more meat
products–bats of julienned pork roll, sausages, slices of ham, pinches of pork floss–along with
julienned carrots, cucumber, cilantro, and chili sauce. The vendors then smash this excess of fillings
down with their knife blade and wrap the sandwich in paper or stuff it into a bag before handing it off
to the customer.
4. Ingredients
To make a tasty Khao Jee Pâté, we should have
 Lao sausage, or Sai Oua or Sai Gog, grilled, and warmed. This’s made with a specific proportion
of pork and pork fat, and seasoned with the flavors we’ve come to know and love from this
part of the world: garlic, shallots, ginger, lemon grass and fish sauce. If you can’t find it in any
shops, use Ponny Sausage instead.
 In addition, we also need a sandwich roll (highly recommend Bolillo roll), sliced lengthwise but
not all of the way through and lightly toasted in the oven;
 2 tablespoon mayonnaise to slather both sides of the bun;
 1 tablespoon chili sauce;
 1 cup salad coleslaw;
 1/4 cup fresh cilantro;
 1/4 cup basil leaves.
5. Instructions
If everything are ready, let’s start
1) First, preheat your oven to 350 degrees, then place your sliced roll in there while the oven
preheats. We are really just lightly toasting this and will not go all of the way through the
preheat process. The goal is to get a lightly crunch exterior, while keeping a soft interior.
2) Once the roll is heated through, and lightly crisp on the outside, remove it from the oven.
3) The next step is to lather both sides of the interior with mayonnaise. Chili sauce on one side
(You can skip this step. It depends on you)
 4) Nearly finished. Now, lay on the sausage and fold in the coleslaw, cilantro, and Thai basil. Feel
free to use sliced radish, or cucumbers should you desire.
5) Okay, gently fold over to nestle in all of the ingredients, and we’ve finished! Dig in.
The textures, the punch of the sausage, and the balance of that mayonnaise really makes this sandwich
shine. It is great to taste Khao Jee sandwich in the morning with a cup of strong filtered coffee. Try
this at home and hope you enjoy!

C. Thai Green Papaya Salad Recipe (ส้มตํา)

1. Introduction
 Thai green papaya salad, which in Thailand is known as as ‘som tam’ (ส ้มตํา), is one of the most
commonly available and most popularly consumed dishes in all of Thailand.
 Originating in the northeastern part of Thailand (Isaan), bordering the country of Laos, the dish
is a staple for the entire area. Nowadays, you’ll now find green papaya salad everywhere
throughout Thailand, as well as on just about every street corner in the entire city of Bangkok.
 In this recipe for Thai green papaya salad, you’ll learn how to make an authentic version of
som tam, one that’s easy to make, and one that is sure to taste delicious.
 Variations of Green Papaya Salad
Before we get started with the Thai green papaya salad, I want to quickly give you an overview of
the different types of variety of green papaya salad available.
o Som tam Thai – This is one of the mildest versions, where the dressing is sweet and sour.
o Som tam boo pla ra – This is a very common version that uses fermented fish sauce and
pickled crab in the recipe.
o Tam ba – Literally translates to ‘jungle salad,’ this salad includes all sorts of things, like
freshwater snails, unripe Thai eggplant, and pickled bamboo shoots
o Tam sua – This version includes green papaya, fermented fish sauce, and rice noodles.
When you’re in Thailand, if you go to an Isaan restaurant or street food stall, you can choose to
order whatever type of green papaya salad you prefer. But for this recipe, we’ll be making som tam
Thai.
2. The Origins of Thai Papaya Salad
 When you think of Thai food, Som Tum is one of the first dishes that comes to mind. As such,
it comes as a real surprise to learn that this dish didn’t even originate in Thailand, but rather
in Thailand’s neighboring country of Laos! While papaya salad is a signature dish in Cambodia,
Laos, and Vietnam, it’s the Thai version that is the most famous.
 Of course, this doesn’t make Som Tum any less of a star in Thai cuisine, where they’ve
perfected the art of getting that balance of sweet, sour, salty, and spicy just right.
 This is because papaya salad is especially popular in Thailand’s northeastern region of Isaan,
which shares a border with Laos. What’s more, papaya and chili have been key ingredients in
Laotian cuisine since the 1800s. Although the Thai green papaya salad we all know and love is
a little different from the papaya salad, they serve in Laos, which often includes green eggplant
and fermented fish paste.
 In the Lao-Isaan dialect, Som Tum salad was originally called tum bak hoong. The ‘bak hoong’
part translates to mean ‘papaya’ while ‘tam’ means ‘pounded’. Since making green papaya
salad involves a lot of pestle and mortar action, it makes sense that it was once known as
‘pounded papaya’.
 The name change came as a result of mass migration from the Isaan region to Bangkok.
Migrant workers shared their love of the papaya salad they grew up eating, with both the
recipe and the name changing over time for Som Tum to become the street market staple it is
 today. Although, the ‘pounded’ part of the dish’s name has remained, as Som Tum translates
as ‘pounded sour.’
3. Ingredients
To make Thai green papaya salad, we have to prepare many ingredients

 2 cloves of garlic
 5 Thai chillies (up to you how many depending on how spicy you want it)
 2 tablespoons shelled roasted peanuts
 1 tablespoon fish sauce
 ½ - 1 tablespoon palm sugar (can also substitute brown sugar)
 1 - 2 limes (I used about 2, but I like things pretty sour)
 1 tablespoon of dried shrimp (optional)
 1 - 2 small tomatoes (the som tam tomatoes in Thailand are different from regular tomatoes -
they are known as sida tomatoes, but you could use just 1 roma tomato)
 1 big handful of slivered green papaya (depending on the size of your papaya, I used only about
⅓ of my papaya in this recipe, but papayas come in many different sizes and shapes)
To garnish: So, when garnishing, we also have some ingredients like:

 Long-beans or green beans

 Green cabbage
 Thai sweet basil
 More roasted peanuts
4. Instructions
Thai green papaya salad is very easy to make, so we have 7 basic steps to make it:
1) After washing the green papaya, peel off the skin using a carrot peeler (or a knife will do as
well). You can then either use a cheese grater to shave the papaya, or you can do it the
traditional way and hack at the papaya with your knife until there are numerous vertical cuts,
then shave off the top layer into thin slivers, and repeat. I like the traditional method as you
get bigger, un-even, pieces of green papaya. Cut enough green papaya to have a big handful
worth for this recipe.
2) Then, we should add 2 cloves of peeled garlic and 5 chillies (or however many you like) to the
mortar (krok). Pound them for a few seconds until the garlic is crushed and chilies are reduced
to small bits.
3) Additionally, add ½ tablespoon of palm sugar, 1 tablespoon of fish sauce, and then squeeze
the juice from 1 - 2 limes into the mortar. You can always start with less seasoning and add
more to your liking.
4) After that, mix and pound the dressing, making sure the palm sugar gets fully dissolved into
the liquid (so no one bites into a chunk of pure palm sugar).
5) The next step is adding about 1 tablespoon of roasted peanuts (no need to measure, just grab
some with your hand), 1 tablespoon of dried shrimp, and then roughly slice in the tomatoes
into the mortar.
6) Before come to the last step, it’s necessary to pound the mixture for about 30 seconds, lightly
breaking up the tomatoes, shrimp, and peanuts. No need to pound too hard.
7) The last step is to toss in a big handful of the green papaya shavings. Mix it all together, doing
a combination of using just a spoon and pounding lightly, but no need to pound hard. Make
sure the dressing is coating all the green papaya and that the salad is evenly mixed through
and through.
As long as you can get your hands on a green papaya, this Thai green papaya salad recipe is easy to make,
and tastes incredibly good.

Conclusion
For many people Asian food is not strange anymore, but still not on everday’s plate and therefore
extraordinary and exciting.what makes the cuisines of Southeast Asia unique is the diversity of flavor
within one experience. Asia is rich in taste experiences. There are plenty of flavours – “easier” ones,
means suitable to be everybody’s darling or more adventurous ones. What you see, what you feel,
what you taste, what you hear – it’s all five senses. And then the context of it, they, like no one else in
the world, build all those experiences into one bowl, one plate.