The world's largest Thai dinner at the Cebu City Marriott hotel

CEBU, Philippines - It was a feast for the record books! The Cebu City Marriott Hotel (CCMH) organized the World's Largest Thai Dinner with a magnificently exotic menu created by Thailand's top chefs and served in up to 3,400 Marriott Hotels and chains in 69 countries all at the same time. It was held last October 20 at the Garden Café.

The feast was intended to make it to the Guinness Book of World records. Here are a few of the favorite Thai dishes in the buffet spread:

TOM YAM GOONG

Traditional Thai Hot & Sour Prawn Soup

Ingredients

2 River prawns

15gmLemongrass

10gmGalangal

3gmKaffir lime leaves

10gmCherry tomato

20gmSliced young coconut meat

20gmStraw mushrooms

200mlChicken stock

1 ½ tbsp Lime juice

1 tbspFish sauce

1 tbspRoasted chili paste

½ tspSugar

3gm Coriander

Method

Bring the chicken stock to a boil in a soup pot. Add all the ingredients except the fish sauce, lime juice, coriander and prawn. Cook for several minutes, stirring frequently, then add the prawn and seasoning and simmer. Place in a serving bowl and add the coriander.

The spiciness of this most popular of dishes can vary according to taste - just add more or less chili.

Phad Thai

Stir-fried Noodles with River Prawns

Ingredients

75gmThai rice noodles

2 Whole river prawns

1Egg

10gmPickled turnip

15gmDiced bean curd

5gmSliced shallots

25gmBean sprouts

10gmChives

5gmGround peanuts

5gmDried shrimp

50mlChicken stock

3tbspVegetable oil

1tbspFish sauce

1tbspTamarind paste

½ tbsp Palm sugar

1tspSugar

1tspThai chili sauce (Sriracha)

Method

While the noodles are soaking, fry the river prawns and set aside, then place the shallots, pickled turnip and bean curd in the wok, followed by the egg, and stir. Add the noodles and chicken stock and stir-fry until the noodles are soft. Add all the seasoning, then the ground peanuts, dried shrimp, bean sprouts, chives and prawns. Quick-stir until the sprouts are cooked and place on a serving dish. Garnich with bean sprouts, chives and lime for one of the most popular dishes among visitors to Thailand.

Thod man pla

Savory Fish Cakes with Kaffir Lime Leaves,

Thai Sweet Chili Sauce & Cucumber

Ingredients

Fish Cakes

1kgMinced fish, preferably krai (freshwater fish used for fish balls and fish cake in Thailand) or mackerel

2tbspRed curry paste

2tbspSugar

1tbspFish sauce

1Egg

20gmDiced string beans

3 shredded Kafir leaves

2 cupsVegetable oil

Dipping sauce

10gmCucumber

5gmGround peanuts

2gmThai sweet chili sauce

3gmShallots

3gmCoriander

3gmChili

Garnish - fresh basil

Method

In a mixing bowl, combine the minced fish, red curry paste, fish sauce and sugar. Mix well and allow to marinate. Add the egg, kafir leaves and diced string beans and mix. Form the paste into a small coin-size portions and deep fry in oil over medium heat until cooked. Recommended serving: 5 fish cakes.

To make the dipping sauce, combine the cucumber, ground peanut and sweet chili sauce in a mixing bowl, then top with shallot, coriander and chili.

Garnish with a few springs of deep-fried basil and you've got one of the all-time Thai favorites.