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.