Thai food has been very popular this day. One of the identities of Thai food is its unique flavor come from many varieties of herbs and spices used in Thai cooking. To get that unique flavor and real taste of Thai food, it is best to serve Thai food when it is prepared from fresh ingredients. However, the method of Thai cooking is quite complicated. Our modern lifestyle also requires easy and more convenient method of cooking in daily life. Thus, with a benefit of up-to-date food production technology, varieties of processed food have been available in the market.

There are a lot of processed foods that require high-temperature technique so that the products can be stored at room temperature. For Thai food which consists of many herbs and spices, the high-temperature technique is more likely to alter the unique flavor and taste of the Thai food products. Thus, researchers have applied food processing technique that avoids using high-temperature condition for production of ready-to-cook Thai food sauces.

The purpose of this development is to make the products that preserve unique taste of Thai food similar to freshly made quality, while they can be kept at room temperature. Moreover, the technique allows the product to maintain its anti-oxidant action. The food processing avoiding high-temperature condition can be performed by multi-hurdles technology, which is a combination of several preservation methods.

The methods include thermal processing (pasteurization), lowering water activity, adding preservative, freezing, and lowering pH. These methods affect the growth of microorganism. Guidelines for a combination of hurdles with pasteurization depend on properties of the food. For example, adjusting the pH values in combination with pasteurization and hot filling in hermetically sealed packages are applied to products with low pH values (pH < 4.6; acid food) such as spicy salad dressing in order to extend its shelf-life at room temperature storage condition. On the other hand, adjusting water activity in combination with pasteurization and hot filling in hermetically sealed packages are applied to extend a shelf-life kept at room temperature of low acid food (pH > 4.6) such as curry sauces with coconut milk.

In addition, packaging is an important factor for preservation of the products. Using a package with optimum thickness, optimum heat resistant (at pasteurization temperature), air tight, and steam tight would extend the shelf-life of the products as well.

Ready-to-cook sauces developed in this research can be used in large-scale institutional food services such as hotels, restaurants (both in Thailand and other countries), and hospital. The products are convenient for large batch cooking in which quality control at the standard level is required, as well as are suitable for individual household consumptions.

The ready-to-cook sauces are easily and conveniently used in food services and also give the unique flavor and taste of Thai food comparable to freshly prepared authentic Thai food.

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  THAI HALAL FOOD

  
  

  Panang-Neua

  Panang is a well-known red curry among Thai people. Unique taste of Panang depends on the full-flavour and good aroma of the curry paste. Panang curry paste is made from red onion, garlic, dried chili, lemongrass, galangal, salt, coriander seed, dried Thai chili, peanut, ground pepper, and cumin.

  The step of cooking Panang Neua using ready-to-cook sauce starts with heating up a pan. Fry the ready-to-cook sauce in the oil, then stir in coconut milk into the sauce, and leave it over heat until fragrant and bring it boil. Add the beef and remaining coconut milk, stir in palm sugar and fish sauce. Simmer until the sauce is thickened, taste and adjust the taste. Garnish with sliced red chili peppers and kaffir lime leaves.

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  THAI HALAL FOOD

  
  

  Khao Mok Gai (rice with curried chicken)

  Khao Mok Gai, as known as chicken biryani, is well known among Muslim. It is full of spices which give unique flavour of Khao Mok Gai. Cooking methods , for both curried chicken and rice, for Khao Mok Gai is very meticulous. Khao Mok Gai sauce is made from red garlic, vegetable oil, ginger, red chili pepper, curry powder, sugar, salt, ground coriander seed, ground cumin, ground pepper, cardamom, bay leave, turmeric powder, and clove.

  The cooking method for Khao Mok Gai using the ready-to-cook sauce begins with preparation of chicken by cutting chicken into small pieces. Marinate the chicken with the sauce, then cook rice with chicken and the sauce in a rice cooker. Once it is cooked, it is ready to serve.

  In conclusion, development of Thai Halal food innovation has been performed by carefully following the Islamic law to make it acceptable. The ready-to-cook sauce production technology used in the Thai Halal food innovation has created another identity for Thai food, which provides nutritive values and increases economic values. This Halal food innovation has affected Thailand’s achievement in exporting of Thai food, which could lead to an improvement in market potential and increasing market values for Thai food production to the world market.

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