Kae-Sa-Luk, the unique Thai art of carving fruit and vegetables into intricate shapes, originated in Thailand in 1346. The purpose of fruit and vegetable carving is to make food more attractive, more appetizing, and also easier to eat. Usually prepared to entice the guests, fruits and vegetables carefully pared, seeded, and perhaps cut into bite-size slices depending on the type. Vegetables are first delicately carved, then cooked, and finally arranged attractively to decorate the dish which they are part of. With a more creative presentations, guests are greatly pleased.
I am one of those who got interested with food carving when our guest during our live show this morning brought this beautifully carved side dish of a seafood recipe. I asked the chef if this can be bought anywhere. He said no. He made this by himself. He added, "decorating fresh, well-formed, and colorful fruits and vegetables through artistic carving is by no means difficult; all it takes is concentration. Starting out, there is no need for special carving knives; one sharp-pointed knife is enough to carve fruits and vegetables beautifully. The knife, however, must be sharp at all times."
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