Instructor Lecturer Juthamat Moonwong, Thai Food, Home Economics Department

On January 17, 2024, this week's Thai food course has 4 menus: Tom Kha Kai, Tom Yum Goong, Fried Shrimp Cakes, and Shrimp Stir-Fried with Curry Powder, students learn to select the correct fresh shrimp selecting raw materials of different sizes to reduce costs Let's cook food on different menus including the sequence of cooking steps and the correct sequence of flavors according to the characteristics of that type of food, this time we received good support for coconut milk "Amphawa Brand" as the main ingredient in cooking Helps the tom kha chicken with coconut milk and tom yum paste be white, thick, fragrant, and oily, according to the correct characteristics of Thai food.