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Bakery

ไทย : eng

The bakery business: à bientôt

Free time of each person is follow by their own interesting. Someone use free time useless and some use it for decorate the new idea that will be useful for themselves. During the free time of the owner of the bakery business: à bientôt had taken the bakery course so from this time he begins his career.

Strategies to make the product worldwide
1. For making the bakery business the owner should provide the different idea that no one has done it before.
2. Do your best on your interesting thing.
3. Set up the plan and use the material useful.




Contact
Wilawan Peungsuk: à bientôt 38 Moo 2 Tambon Bangpoon Aumphor Muang, Pathumthani 12000
Tel. 081-363-3904

Chakangraw Grass Jelly

ไทย : eng

Chakangraw Grass Jelly

We had ever heard about the creation of the career for making more income to themselves and family. Many groups are success and become the main career. Finally, many people leave their main job and start to make the sideline business to be the main career like the “Chakangraw Grass Jelly”.

Process
Wash the Grass Jelly Tree and decoct about 3 hours then filter the Grass Jelly water pouring to the tray to make it cool, cut and packing the products.

Strategies to make the product worldwide
1. To make the research of the knowledge that you are interesting.
2. Have spirit and not to be weakness.
3. Knowing how to make the marketing.
4. To be honors.
5. To make the best quality and standard of the product.

Contact
Sermwud Suvarnaroj: 141/3 Moo6 Tambon Nongpling Umphor Muang, Gumpangpetch 62000
Tel. 055-717-450, 089-268-3157, 089-360-5092

Website : http://www.otopportal.com/preview_product.aspx?id=620100274701

Rice Crisp (Khoa Tan)

ไทย : eng

Rice Crisp (Khoa Tan) Products : Mae BuaChan

“The circle sticky rice put into the boiling oil, when they become suitable then decorate with the topping”
This is the way we make the “Khoa Tan” or we calls “Khanom Nang Led” Nowadays, Khanom Nang Led become to be the Khoa Tan decorate with many toppings. For example Cereals, Dried shredded pork, White sesame, and Black sesame. All of them are very healthy by the cheap price go along with the taste that everyone who are try should be fond. It will be possible to make them the best souvenirs that everyone likes.

Process
1. Put the sticky rice into the water and then steam.
2. Mix them with the watermelon juice.
3. Put them into the block.
4. Make them dry.
5. Fried them.
6. Decorate follow the customer request.
7. Packing.

Strategy to make brand worldwide
1. Design and update the product.
2. Present the product in the Trade Mart or public and private organization.

Contact
Khao Tan Mae Buachan 629/83 Bangkhunnon Bangkoknoi, Bangkok 10700
Tel. 02-882-4103/ 081-558-4983

Website :
http://www.thaitambon.com/tambon/tsmeplist.asp?ID=520114&SME=07130135450
http://www.otopportal.com/preview_product.aspx?id=520101754701

The honeydipped babana chips

ไทย : eng

The honeydipped banana chips : Product of Villager Bangsadet Sammakee

Banana is product of T. Samakee A. Moke Angthong province. Almost this village always sales fresh fruit but when the fresh fruit flood and get a low price. The solution is transformation babanas to the honeydipped babana chips , and also popular in Angthong too.

Processing
Banana chips are deep-fried and/or dried slices of banana, covered with sugar or honey. The chips are crispy and have a sweet taste. Variants of banana chips may be covered with chocolate salt instead.

The technique for the product to the world market
1. Finding the prominent point of product.
2. Making the identity ofor the brand.
3. Improve the packaging
4. Making in order.

Contact
Samakkee villager 45 Moo 1 T. bangsadet Angthong 14130
Tle: 035-662-559, 081-852-0598
Website : http://www.otop5star.com/pop_up01-th.php?id=60

Kra ya Sart

ไทย : eng

Kra ya Sart : Mae Chalong

The candy they made is called Kra-ya-sart in Thai. Traditionally, they make this type of candy during the Sarth ceremony (similar to memorial service for the deceased) in September of each year.
Krayasart is prepared from rice, bean, sesame and sugar cooked into a sticky paste and then wrapped with a banana leaf.

Technique to make the product to the world market
1. Improve the traditional method for costomizing the costomer.
2. Making different under the brand symbol.
3. Making high quality with cleaness and material.

Contact
Thanit khamthai : soi 22 16 thedsaban road mueng Kampanhaeng Call 0-5571-3791, 0-4667-8113
Website : http://www.otopportal.com/preview_product.aspx?id=620100294701

Variety of Thai Desserts

ไทย : eng

Stir flying

Stir means to agitate a liquid or powder mixture with a spoon to bring to consistency and prevent sticking during heating.

Steaming
Steaming means to cook in the vapor from boiling water by placing the ingredients on the steaming tray. Steaming tray contains 2 layers; the lower is to boil water and the upper is to place the food or ingredients on the tray. Food is cooked by the vapor from boiling water such as steaming Khanom Pui Fai and Khanom Chun.

Desserts made from Eggs

The main ingredients of this type of Thai desserts are eggs, sugar, and flour
such as Foy Thong, Thong Yip, and Thong Yod.

Boiling in Syrup


Boiling in syrup means to simmer fruits in syrup until soft and glossy. The syrup is clear at the beginning, and gradually thicker and thicker till the juice of the simmered fruits come out. The fruits become smaller in size and harder. If simmer hard fruits, or fruits with sticky substance, boil in water or soak in saturated red lime water before boiling in syrup.


Boiling

Boil means to cook in water or a water based liquid at its boiling point and with sufficient heat input to generate bubbles of steam. When cook such desserts as Bua Loy,Khanom Tom Daeng, Khahom Tom Khaow and Jelly with Coconut Cream Topping, ingredients can be added before or after water is boiling. Keep heat and lower to continuously boil.

Thai Dessert in Thai Style

ไทย : eng

Thai dessert has binding for the life of Thai people many years ago and became important ever since until at present. Thai dessert cannot be neglected for daily life of Thai people. Although selling Thai desserts are not widely seen like before still Thai knows to make their own sweets. Apart from the life of Thailand people are mostly agriculturist, sub-urban people having varieties of natural product such as coconut, palm planted in their own land, varieties of fruits such as banana, sugarcane, mango including rice, sticky rice, shredded rice grain, popped rice, etc. It wanted to use coconut milk then get their own coconut, grind to get milk out of it, if wanted to have flour, rice is also a flour because they plant their own rice, grind by mill or stone mill can seen at any houses. By grinding the rice then later they will have the flour making a delicious sweet in the family. If they make a lot they will distribute it to neighbors to taste delectably.

Khanom krok and banana sweet seems to be the best. Because of its ingredients which easy to find, and making is easy. The oven for khanom krok is sold since Ayudya period. For banana and coconut are widely eaten if not otherwise will throw the left over and it's wasting

Khanom num is another dessert, people like to eat, easy to do and the most famous to be eaten are kaeng buad such as pakthong buad (squash buad) kluay buatchi next with khanom num. It also preserve as food longer like khanom syrup and khanom kuan including the preserve fruits and fruits preserve in sugar.

Most of Thai people consume dessert are from the rural area. But don't say that people in the city will not eat. Because apart from bread such as doughnut, cake, cookie, pudding, waffles, custard, pie etc. Thai desserts like Thong Yib, Thong Yod, Foi Thong, Khanom Chan, Khanom Buang, Khanom Numdokmai, Thong Muan are also famous eaten by several people.

In brief Thai dessert has influence against the tradition of eating for Thai people just like no one could resist. However although later the dessert from Western country have influence with Thai people. That some of Thai desserts are vanished from being famous in Thai society. But still numbers of Thai desserts with colorful, tasty, aromatic in Thai culture. Therefore it is not strange or eating as so called internationally "Thai desserts never died" or as long Thai culture still existed Thai desserts still existed like ever before.

Legendary Thai Desserts

ไทย : eng

“Kaonom” Chaonom” “Khaonom” derived from the word “ Kanom” (Dessert) called by several people since the beginning, referred by several home economics that these word come from the word “Kaonom.” Because the main important ingredients of desserts are rice and milk. It should never be the origin since milk is not important for Thai desserts. Thai desserts used coconut or coconut milk.

Her Royal Highness Jarut Porn Patiyan had presumed that “Nom” had differing with the word “Kaonom.” Because “Nom” means sweet but the real definition of “Nom” did not appeared in Thai dictionary, only stating that in the North “Kanom” means sweets. However the definition of the word “Nom” being the golden word aside from the hearsay. In the dictionary another very interesting words is “Num” may derived from Khmer word as “Nom” means food made from flour. When come for consideration it was found that kanom is made from flour with combination of sugar and coconut milk.

May derived the word “Kanom” deferring from the word “nom” of Khmer language. Although desssert originated from any language or what defined as sweets had the important role in Thai society. Thais are proud to have these Thai desserts. Which Thai itself known that the country like to consume sweets.

The oldest way expressing the relationship between Thai desserts and Thai inherited the literature of Sukhothai about His Majesty Prajadhipok referring the boiled glutinous rice as another Thai dessert.

Thai desserts started to spread during ancient Ayutthaya period appeared in several letter. Until the period of His Majesty the King Narai Maharat renowned as the golden era of Thai desserts as seen in the letter from ancient foreigner, which recorded the making of dessert at that time of His Majesty Phra Narai the King period was very prosperous. Especially when the Portuquese like Thanying Visayin or sacred like “Tao Thong and House, the one who originated the dessets of sweets in the palace. Had teaches the servant in the palace to make various kind of sweets. Especially to introduce the used of eggs yolk and egg white as main ingredients that Portuguese. The sweets made by Tao Thong and Ma which is famous until these day are: Thong yod or gold drop, Foi thong or gold fibre, Moh Kaeng and Kanom Thong Prong, kanom tongplu, kanom sampan, kanom kai dao etc.

That lasted to Ratanagosin era. That during the celebration of Emerald Buddha and commemoration of Phra Sri Rataasasdaram temple. The offering for 2000 monks consist with sai kai, kanom foi, khaoniao kaew, kanom ping, kluay chab, latiang, rum, custard, foi thong or gold fibre and kanom talai.

In the picture of hall of klong boat row are the Kao wan, the literary work of His Majesty Loetla Nabhalai had visited the Thai dessert in various kind such as glutunious custard, kanom lum jiak, Thong yip or pinched gold, Thong yod or gold drop, kanom ping, kanom rangrai, kanom chom muang, kanom Bua Loi or balls in coconut cream etc.

During the dynasty of King Chulalongkorn the spreading of printing of recipe and making Thai desserts is one of the receipt of Thai. Therefore it was known that Thai dessert and Thai tradition stated to be recorded in written significantly. Mae Krua Hua Pak was the first Thai recipe book during Rama V Dynasty, composed by Than Puying Plian Pasakornwong. This first Thai recipe book contained the food offering for monk consist with thong yib or Foi thong or, kanom mookaeng, kanom hantrad, kanom tuay poh, glutinious crystal or kawniao kaew, kanom lum kluen, maprang jelly fruit etc. Elaborating that Thai used these meaningful desserts offering for merits making. That can seen at present since Ayuthaya period.