food asian the survey was completed, the original recipes of the 20 dishes were refined with the change of some ingredients i.e. beef instead of chicken in Green Curry and Massaman, beef instead of pork in Panaeng and chicken instead of pork in 20 Thai Food Menus Favored by foreigners Red Curry, fish meat instead of shrimp meat in Tod Man, shrimp instead of fish in Pla Tod Kratiam etc., to be identical to the ingredients in the original recipes. Dr. Naruemon said after the original recipes had been established, the dishes cooked under the original recipes were given to foreigners who live in Thailand to taste at more than 100 persons per dish for improvement. With some modification on ingredients taken from the comments of foreigners who live in Thailand, the new 20 standard menus of Thai dishes for foreigners were then recorded. The dishes cooked under the modified recipes from the first round of tasting were given to American, British and Japanese in their own country at 100 persons each to taste for the final refinement. Then the 20 standard menus of Thai dishes for foreigners were finalized and established with the change of the 20th dish in the list from Larb Mu to Nam Tok Nuea. “The established menus can be eaten by all foreigners. Most of the recipes in the standard menu are similar to original recipes except the change on the quantity of chili and shrimp paste and some ingredient i.e. beef and chickeninstead of pork,” Dr. Naruemon said. She said Thai food restaurant had the good market potential in more than 50 countries that she had visited so far. However the key to the success depends on the commitment of the investor. “Investor has to stay at the host country at least one year to comprehensively study the market and see that he is happy living there or not? The success is impossible if investor is not happy living at the country.”
ต้มยำกุ้งยังเป็นเมนูที่ได้รับความนิยมสูงสุด ของลูกค้าชาวต่างชาติ ถัดมาก็เป็น ผัดไทย, แกงเขียวหวานไก่, ต้มข่าไก่, ทอดมันกุ้ง, พะแนงหมู และส้มตำไทย
APRIL 2009 SMEs today