THE STUDY SET MENU FOR KHAO SONGKRAN RECIPE BELONGS TO THE SALADAENG NUA, SOMKHOK, PATHUM THANI

Abstract

The purpose of this study was to create a set menu for Khao Songkran (i.e. cooked rice soaked in cold water) whose recipe belongs to the Saladaeng Nua community, Chiang Rak Noi, Somkhok, Pathum Thani. The quantitative method was used and data were collected through an in-depth interview. The informants were selected through the purposive sampling based on their knowledge, expertise, and experience of Mon cuisine. They also had to be at the age of 45 or above and were residents of the community. In total, there were 119 informants and most of them only cooked at home. Of the 119 informants, 30 (25%) were recruited. It was found that their popular side dishes included ground pork, watermelon, salted eggs, ground fish, pickled cabbage fried with eggs, pickled garlic fried with eggs respectively. The menu is eaten during the celebration of Songkran festival. The popular ingredients are also commonplace in the community. The local cook the menu at home as it is not difficult to prepare. The obtained data was then analysed to weigh out the ingredients for a standard recipe as well as the best cooking techniques.