When Bangladesh said “no” to plastic in 2002, more Asian countries and the European Union gradually followed suit, but the latest countries to jump on the green bandwagon are the Prime Ministers of New Zealand and Canada, Jacinda Ardern and Justin Trudeau, who have vowed to make the banning of single-use plastics a priority.
In Siam (Thailand’s former name), sustainable packaging has been a way of life all along, and the modern world can certainly take a leaf out of their book. Here are some inventive ways Thais have been relying on nature’s bounty when preparing and serving their food.
Pandan leaves
Pandan leaves essentially work as a wrapping for small chunks of marinated chicken which are placed over a charcoal grill. The leaves also double as a wrapping that help to retain the chicken’s moisture so they come out soft and succulent, simultaneously adding a refreshing aroma, and a hint of pandan flavour and smoky charcoal to the meat. Now that’s what we call a perfectly-hatched pandan!
These easy-to-grow pandan leaves – once described by Nigella Lawson as “the next big thing” in cooking, were also used to give fragrance to desserts and as a natural container. A number of Thai desserts such as the kanom taco are topped with a layer of decadent coconut cream and flour served in small pandan leaf vessels. Green and good for the soul!
Banana leaves
Because banana trees are so easy to grow, they’re found in abundance in Thailand. They say if you can’t grow a banana tree in your own back yard, gardening may not be your calling! Luckily enough, there’s always a banana tree growing somewhere around a Thai home and thankfully, every part of the tree is of use in the kitchen. The broad leaves are particularly handy as food wrappings because they’re supple and can be easily folded into a natural container, secured with wooden sticks or bamboo strips. Who needs plates when you can enjoy a tasty Thai dessert wrapped in a fragrant banana leaf?
Coconut shells
That coconut-milk ice cream should be served in an empty coconut is a no-brainer, but those who manage to make this connection to begin with truly deserve gold stars. Not only is it kind to the environment, but the fresh coconut meat enjoyed with dishes like coconut milk ice-cream or any coconut milk-based dish like hor mok are an ingenious match made in heaven.
Lotus leaves
Lotus flowers are usually offered to monks by devout Buddhists alongside alms or when praying at temples in front of statues of the Buddha. But what about the leaves? Broad, flat and rather durable, they’re especially ideal for cooking. The most famous dish? Khao hor bai bua (rice steamed in lotus leaves) – one of Thailand’s star poster dishes for green packaging. A mixture of Chinese sausages, mushrooms, dried shrimps, salted egg yolk and lotus seeds are placed on the lotus leaf alongside some rice and steamed to perfection. It’s the green packed lunch with a low impact on both energy consumption and on the environment.
Bamboo segments
Bamboo has always played a huge part in Thai life, whether it’s as construction material, as a drinking vessel or as a food container. Khao laam is probably one of the most well-known Thai desserts typically enjoyed in the northern and northeastern parts of Thailand, especially during the winter. Fresh bamboo segments are cleaned, before sticky rice, coconut milk and various other ingredients are poured into the segments, sealed with dried banana leaves and placed over a charcoal and bamboo fire. Who’s on washing up duty tonight? No one.
Thin strips of bamboo can also be woven into a basket called a chalom. These are perfect for carrying dry ingredients such as eggs, fruit or vegetables. Coconut leaves can also be woven into chalom baskets.
In parts of Thailand, bamboo segments are also used as drinking vessels, vases, toothbrush holders, you name it! Who needs plastic when nature does the job just as well?
