Food-Explorers-Cook-and-Lunch-Thai-Ingredients

Cook-and-Lunch session #93 (Thai)

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Date/Time
Date(s) - 06/06/2018
09:30 - 13:00

Categories


Sawasdee Ka!

Thai cuisine is essentially a marriage of centuries-old Eastern and Western influences harmoniously combined into something uniquely Thai.  It combines the best of several Eastern cuisines – the oriental bite of Szechuan Chinese, the tropical flavour of Malaysian, the creamy coconut sauces of Southern Indian, and the aromatic spices of Arabian food.  Other culinary influences include Portuguese, Dutch, French and Japanese.

The result is a “cuisine minceur” of the Orient, with small portions of lean meat, poultry and seafood, and plenty of fresh vegetables and salads.

When:  Wednesday, June 6th, starting at 9.30am till about 1.00pm thereabouts

Where:  Oramon’s home in Speyer (address will be provided to those attending)

What:  The ideal Thai meal is a harmonious blend of the spicy, the subtle, the sweet and sour, and is meant to be equally satisfying to eye, nose and palate.  Dishes are served family-style, so diners may enjoy complementary combinations of different tastes.

In this session, Oramon will show us how to make “Yum Woon Sen” (Glass Noodle Salad), “Pad Krapao” (Basil Stir-fry) and “Khao New Ma-muang” (Mango Sticky Rice).

There is space for 6 participants, online registration opens early May.

Kob Khun Ka!

Faeimm Tang

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