BABA FOOD

PHUKET, THAILAND

FOOD EXPERIENCES

WEBSITE :

https://www.phuketlocalfoods.com/

SERVICES

SERVICE DESIGN

BRANDING DESIGN

FOOD EXPERIENCES

EXPERIENTIAL GRAPHIC DESIGN

PHYSICAL BRAND DESIGN

DESIGN RESEARCH

EXPERIENCES

CAFE & RESTAURANT

HOTEL & RESORT

HEALTHCARE & WELLNESS

RETAIL & COMMERCIAL

FOOD VIDEOGRAPHY :

PAO LANG

CRAFTS OF PHUKET WAY

Pao lang is a traditional Baba-Peranakan identity. It is called Rampa Udang in Malay. It is made from cooked glutinous rice mixed with coconut cream, sugar and salt wrapped in banana leaves in cylindrical shape and grill with low heat. It has moderate salty and sweet taste with the aroma of pepper.

KANG TU-MEE

CURRY OF PHUKET SOUL

Kang Tu-me or Mun curry is named according to the cooking method that has to simmer the coconut cream until oil separates from the cream before stir frying with curry paste. This curry is influenced by Muslim culture so it contains much more spices than other curries. It is common to use large fish cutting into pieces. Then seasoning the curry to be sour with tamarind juice or dried Som-Kwai (Garcinia) and put the whole bunch of okra. The curry contains small amount of water with oily surface of red-orange color. It has the taste of sour, salty, sweet and slightly spicy. Not many local restaurants have this type of curry in their menu.

ANG KU

THE BRINGER OF LUCK AND PROSPERITY

Ang ku or Tortoise Patties is the traditional and auspicious dessert of Phuket identity. It is usually served in the ceremony and important festivals in Phuket such as offerings to the goddess and Chinese deities during Chinese New Year or prolonging the life in PorTor festival. It is also prepared for a newborn baby’s first month celebration. Ang ku contains outer shell made from glutinous rice flour with mungbean paste filling. It is moulded to resemble tortoise’s shell in red color and steamed.

BUE-THOD

THE BRINGER OF LUCK AND PROSPERITY

Fried Bue is an appetizer or a side dish which can be eaten with rice. This dish uses leaves of Blyxa octandra Planch, or Polyscias, Piper sarmentosum Roxb., with prawns on top, batter coat and then fry. The batter mix is typical in character because of the curry paste blending. The dipping sauce for this dish is made from bird’s eye chilies, garlic and tamarind juice. It has the taste of sour, salty, sweet and lightly spicy.

AJAD PHUKET

WHERE FOOD MEETS FAITH

Ajad Phuket (Salad-type curry) is a typical dish of Phuket identity. It is similar to YUM YAI (meaning in Thai: Big Salad) but in the curry form. It consists of 3 kinds of vegetables: cucumber, long bean and stem of morning glory mixed with Ajad sauce. The characteristic of Ajad Phuket is a combination of the crispy vegetables, the creaminess from the coconut with the aroma and taste of the roasted peanut, and roasted sesame emphasizing on the green, yellow and red color with the taste of sour, salty and sweet similar to salad khak.

FOOD PHOTOGRAPHY :

KARI MAI FUN

CURRY WITH VERMICELLI

Kari Mai fun is a one-dish meal similar to fermented rice noodle topping with chicken curry except Kari Mai Fun replaces fermented rice noodle with vermicelli. It is eaten with a side dish of blanched morning glory and bean sprouts together with pickle and fried tofu.

PONG PIA

Pong Pia is a puff pastry made from wheat and baked until ballooned and hollow inside. The inner surface of the pastry coats the filling made of flour and sugar. Pong Pia is locally known as snack for nursing mothers because the process of addition of egg and ginger in the core and deep frying can help increasing mothers’ milk.

Kien Tod is served as an appetizer or as a side dish to eat with rice. The ancient formula of making Kien Tod uses fat belly to wrap the filling. This dish is usually made during special and auspicious occasions and served as offerings to the Chinese deities or in the wedding ceremony, representing fertility.which is a unique fermented fish sauce.

KIEN TOD

FRIED PORK

NIEW HIEB

STEAMED GLUTINOUS RICE WITH EGG CUSTARD

Niew Hieb is a traditional and meaningful peranakan dessert which is served in the wedding ceremony, made of 2 layers of glutinous rice, white in the bottom and blue (from butterfly pea flower) on the top. In the past, glutinous rice must be pressed in the wooden presser but nowadays rice is compacted in a tray and cut into the diamond shape then serve with egg custard.

Khao Yam Bai Pa Hom or Khao Yam Pahom or Phuket –styled mixed herbs rice salad is a traditional recipe making use of the vegetables and herbs planted in the backyard garden. This dish has many different types of ingredients such as Asiatic Pennywort leaves, kaffir lime leaves, long bean, wing bean and other vegetables together with fried small fish (Pla Jing Jang) which are mixed with spices and rice. This kind of rice with mixed salad is served with shredded Paederia linearis Hook.f. leaves, a climber (Bai Pa Hom). Southern Thai people usually use these leaves to make rice mixed salad or batter-fried products. It is a high nutritional single dish which differs from other Khao Yam as it does not contain Budu (sauce/dressing) which is a unique fermented fish sauce.