 |
For the past three years we have had the pleasure of co-organizing once a year a gastronomic seminar about the worldwide famous Thai cuisine with the Royal Embassy of Thailand in Athens for the students of the culinary specialties.
This year the seminar was hosted in LE MONDE’s renewed professional gastronomic laboratory in May 16th. Mrs. Penporn and Mrs. Sudaporn, professors at Ratchamon kon University in Thailand introduced our students to the spicy flavors and the refined combinations of Thai cuisine through the preparation of traditional recipes of their country.
Thai cuisine’s distinctiveness origins from the variety of spices and fragrant herbs which are used in most recipes. The two professors explained the characteristics of ingredients such as Nam Pla, galangal, takhrai (lemon grass), manao, nam tan pip, makham which are used frequently in Thai recipes but are not easy to find in Greece.
Some of the recipes that the professors prepared were: Tom Kha kai (chicken & coconut soup), Yam Nuea (Beef salad with spices), Phat Thai (fried noodles), Sangkhaya Fakthong (cucurbit à la crème).
Mr. Phasit Chudabuddhi, First Secretary of the Royal Embassy of Thailand in Athens and Mr. Dimitris Asteris from the Tourism Authority of Thailand who were present at the seminar, gave the students some supplementary information about the exotic Thailand. They also gave them a leaflet with traditional recipes…so that they could try preparing Thai recipes on their own.
We would like to express our gratitude to the Royal Embassy of Thailand in Athens for their collaboration.
|
