Thai cuisine: Tasty and healthy!<\/p>\n
Susanna Tjokro, Contributor, Jakarta<\/p>\n
These days, Thai food seems to be everywhere. But, not all of
\nthe restaurants serve authentic Thai cuisine, so if you are
\nwanting some genuine Thai cooking, try dropping by the Bogor Cafe
\nin the Borobudur Hotel.<\/p>\n
The Exotic Thai Food Festival is taking place from March 7 to
\nMarch 16. All food is prepared by four experienced Thai chefs,
\nChutchanok Boonchai (33), Teeraneth Boonnak (35), Aranya Mingkwan
\n(31) and Kritsana Ukritrat (42). All of them teach culinary arts
\nat the prestigious Suan Dusit International Culinary School.<\/p>\n
"Thai food is more than just Tom Yam soup. We would like to
\npresent the variety of Thai dishes to people around the world,"
\nsaid Teeraneth Boonak who has worked as a chef in Slovenia,
\nAustria, India and the Caribbean.<\/p>\n
Indeed, Thai food differs from region to region. Thai cuisine
\ncan roughly be divided on a regional basis into northern, north-
\neastern, central and southern cooking. Food tends to be spicier
\nin southern regions.<\/p>\n
"Today we are presenting food from the central region. The
\ncentral region also has what is called the Royal cuisine or
\nPalace cuisine, which is influenced by the Royal kitchen," said
\nTeeraneth Boonak.<\/p>\n
The complicated art of fruit and vegetable carving that grew
\nout of that Royal cuisine also completes this "Exotic Thai Food
\nFestival", with Aranya Mingkwan's beautiful fruit and vegetable
\ncarvings on display.<\/p>\n
Thai food is widely known for being very hot and spicy. But,
\ncontrary to this belief, not all Thai food is hot, including the
\nfood served at this festival. I had initially thought that the
\nchefs had toned down the hot spices, however, I was wrong. As a
\nperson who cannot stand hot and spicy food, I was pleasantly
\nsurprised.<\/p>\n
Thai food has a very distinctive flavor due to the abundance
\nof fresh herbs and spices used. Thai cuisine provides a balance
\nof hot, sour, salty as well as sweet flavors. Thai limes,
\ntamarind, coriander, lemon grass, kaffir-lime leaves, ginger and
\nshallot are just a few of the flavor-rich ingredients that
\ndominate Thai dishes. Laos, Indian, Malay and Chinese cuisines
\nhave also influenced Thai cooking.<\/p>\n
Som Tam (papaya salad) is a of the most popular Thai salads.
\nThai salads are cold dishes that almost always contain meat or
\nchicken, and include dishes such as Spicy Chicken Salad (Yam Kai
\nYang), Spicy Dry Beef Salad (Yam Nue Dad Deaw) and Spicy Seafood
\nSalad (Yam Talay).<\/p>\n
Krathong Thong, translated as "minced chicken stuffed in a
\ngolden cup", is a bite-sized mouth-watering appetizer that should
\nnot be missed.<\/p>\n
Meanwhile, Massaman Kae (Massaman Lamb Curry) is spicy curry
\nwith chunks of beef in coconut milk and a creamy curry paste.
\nI've never been crazy about beef, but I found the Massaman Kae
\nsimply delicious, reminding me of Indonesian rendang. Chicken
\nlovers should taste Pad Khing Kai, a delicious stir fried chicken
\ndish with ginger and mushroom in oyster sauce. Meanwhile, satay
\naficionados shouldn't miss their tasty Thai satay. The famed
\ntangy and sweet pad Thai (Thai fried noodles) is also on display.<\/p>\n
Cheese and chocolate cakes are not included on Thai menus,
\nwith most desserts being based on rice, coconut milk and fruits.
\nOne of the most popular desserts is Sticky Rice with Mango (Khao
\nNeow Mamuang). This dish combines the flavor of mango with sweet,
\ncreamy sticky rice. I found the sticky rice too sweet for my
\nliking. My favorite was the delicious Thai Coconut Pudding, which
\nwas not too sweet.<\/p>\n
I finished up by sipping luscious, creamy Thai Iced Tea, which
\nsomehow, oddly, reminded me of a milk shake -- but better. It was
\nrich, smooth and pleasant and served to balance the spicy meal.<\/p>\n
Thai food is known as healthy cooking, with natural herbs,
\nspices and flavorings, rather than artificial ingredients being
\nused to enhance the flavor of the dishes.<\/p>\n
"In Thai cuisine, you can have it all, delicious food and
\nbetter health. The ingredients used in Thai cooking carry
\nmedicinal benefits. It is a fact that Thai herbs are beneficial
\nto health," said Teeraneth Boonak. Indeed, a herb like basil is
\nknown to combat flus and coughs, while shallots are used to treat
\nstomach discomfort. Lemon grass is also known to combat flu.<\/p>\n
In addition, fresh fruits are also included in Thai menus.
\nMango, pineapple, durian, watermelon, and banana -- you name it.
\nThose fresh fruits, besides being delicious, also provide dietary
\nfiber and vitamins. No wonder then that the chefs claimed that
\neating Thai cuisine, from the appetizer to the dessert, is
\nactually good for your health.<\/p>\n
By the way, all four chefs look much younger than their real
\nages. I wonder, is it because they eat healthy Thai food every
\nday?<\/p>\n
Exotic Thailand
\nLunch: Rp 120,000++ per person
\nDinner: Rp 130,000++ per person
\nBogor Cafe, Hotel Borobudur Jakarta
\nJl. Lapangan Banteng Selatan
\nTel: 380 5555
\nwww.hotelborobudur.com<\/p>",
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"sponsor": "Okusi Associates",
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