The Development of Royal Thai Cuisine Standard Recipes According to Dusit Thani College Standards: A Case Study of The Savory Dishes in A Tribute to Savory and Sweet Fares
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Abstract
The main objective of this research was to develop the royal Thai cuisine standard recipes of savory cuisine based on the names appearing in A Tribute to Savory and Sweet Fares, composed by H. M. King Pra Bhuddha Lertla Napalai (King Rama II). Qualitative research methods were used to review literature for information related to various cuisines in A Tribute to Savory and Sweet Fares covering savory dishes. Then, standard recipes according to the standards of Dusit Thani College were developed through cooking experiments until standard recipes were obtained. The research results were presented in the form of standard recipes in 5 areas: ingredient standard, process standard, product standard, serving standard and consuming standard. The results were able to develop and present standard recipes for royal cuisine in A Tribute to Savory and Sweet Fares according to Dusit Thani College standards covering savory dishes. There were 15 recipes, namely Chicken Massaman Curry, Yum Yai (Salad), Tab Lek, Moo Naem, Koi Koong, Thepo Fish Curry, Khanom Jeen Nam Ya, Gaeng Aom, Khao Hoong, Kaeng Kua Moo Pa with Rakam, Phla Nua, La Tiang, Rhum, Rung Nok (Bird's Nest Soup), and Sang Wa. The presentation of research results included standards for ingredient proportions (recipes), cooking methods, Serving and decorating dishes, pictures of cooked food Including important notes about each food item.
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