The art of plate presentation is as important in Thai food as the taste. Decoration and the proper use of dishes is a matter for serious consideration. Fruit and vegetable carving is a traditional and highly cultivated art which has been practiced in Thailand and throughout Asia for centuries. Here we present a simple carrot carving, which would be one of the first carvings that would be taught in a Thai fruit and vegetable carving class. Add it to your culinary skills and you will be happy you took the few minutes to learn this simple, inexpensive but impressive vegetable garnish.
Easy Cucucmber Leaf Carving
In Thailand, fruit and vegetable carving is often taught briefly at elementary school, especially to young girls. A cucumber leaf would be considered part of the most basic repertoire of carving skills. Give it a try and you will be surprised at how much it adds to the overall beauty of your plate presentation.
Cut the cucumber lengthwise into fairly thick slices. Cut the slices diagonally to obtain diamond-shaped pieces.
Trim each piece to shape it like a leaf.
On the green side, cut a groove to represent the mid-rib, and then cut diagonal grooves to represent the veins. These should be spaced to give an attractive alternating green and white pattern. Finally, cut notches around the edges of the leaf.
Notes: Prepare in advance and keep refrigerated well sealed until needed.