Makro HoReCa Thai Food@Makro Rungsit
| Thai Fusion Food Preparation Techniques
This Makro HoReCa workshop gave opportunities for entrepreneurs to learn how to prepare Thai fusion food as well as about ingredient management guidelines and techniques and cooking time. The workshop was led by Chef Job or Ms. Nattinee Plodthong, a Thai foods expert.
The Chef presented some basic Thai food menu items that could be easily modified to add value and create distinction. Makro understands well that most restaurateurs don’t have the time to find knowledge and come up with new menu items. Therefore, Makro has shared some great ideas to all the entrepreneurs who participated in the event in addition to providing techniques on equipment, ingredient and cooking preparations in order to provide kitchen management guidelines. Although the menu items each take time, entrepreneurs could learn and adopt them for their restaurants without difficulty.
The first menu item was traditional mutton Massamun curry with Roti. The recipe was modified to appear new and appetizing by preparing the Roti in the shape of a dome. The fragrant Roti pastry was used to cover the top of the bowl in a similar manner to Western pies. When baked, the Roti will rise up and become crispy with just the right amount of softness. It could be eaten alongside mutton Massaman reminiscently to Western cuisine, which increased its value.
The next dish was a cream spaghetti with lobster Tom Yum. It’s a spicy Tom Yum spaghetti made luxurious by lobster and enriched by mixing shrimp fat with different Tom Yum ingredients to transform into a menu item that’s easy to eat continuously without tasting greasy.
The final menu item was pork fillet steak wrapped in bacon with Jaew sauce. This main course was special for its sauce because the Chef proposed pouring semi-Isan Thai-style gravy called “Jaew gravy” onto the pork loin steak. Because the pork used was the least fatty part, bacon was wrapped around it to add fat and juiciness, providing the most appropriate blending of flavors. |
The event’s atmosphere was warm and casual as the Chef gave her introduction and provided knowledge to the participants with close supervision. It was as if they held their hands as they cooked together in the fragrance of the new Thai-style cuisine, and many passersby expressed their interest and flocked to take a look.
to different menu items, I learned about different ingredients and preparation methods along with some new ideas from the Chef.”
Another person who expressed great interest in the activities was Ms. Usa. She was just shopping but heard about the event from Makro’s employees, so she decided to join in and learn about some great techniques she could use in her restaurant. “Normally, I operate a fried scallops restaurant. While I won’t be able to use the menu items I learned today, I can apply my knowledge to do a lot of other things.”
Great events like this one are held year-round in a rotation through different Makro branches nationwide, so entrepreneurs who don’t want to miss out on these activities should follow the news on this website.
