Food and Beverage Recipes from Local Ingredients Encouraging Prachuap Khiri Khan Tourism

Abstract

            This participatory action research (PAR) was conducted to develop standard recipes and examine nutrition values of food and beverages made from local ingredients. Brainstorming sessions with 12 culinary specialists and cooking experiments were employed to create standard recipes and expand to the special menu served at Cha-Phlu Restaurant, Rajamangala Chom Kheun Hotel.  Content analysis were used to analyze the data while nutrition values were analyzed by INMUCAL-Nutrients V3 Program.  The results indicated that there were 7 standard recipes created.   Those recipes included 4 meat dishes, namely shellfish and friends; Fisherman Rice; Kængsom Chom Phon (Sour Curry); and Kæng Khạ̀w Rạw Hmạd (Roasted Curry), 1 dessert: Pina Colada Banana Cake, and 2 beverages, i.e. Americano Pie and Pineapple Paradise. Most of the recipes were made from the vital local ingredients, pineapple and coconut, in Prachuap Khiri Khan. Concerning one amount of nutrients, it was found that the recipes consumed 101.83-605.74 kilocalories of energy, 25.33-66.36 grams of carbohydrate, 0.09-42.52 grams of fat, 0.03-21.32 grams of protein, and 0.03-6.06 grams of dietary fiber.  It revealed that all of the recipes created and expanded as a particular menu could encourage local tourism and generate more incomes to enterprises and communities involved tourism in Prachuap Khiri Khan.