Yossi and Andy were signed up for the "Soy Milk It for All Its Worth with Us" workshop hosted by Ton Gluay, Thai Culinary Heritage cooking school. Our school kept the cuisine traditional, as it was 50 years ago. Plus, soy milk is best for most people (the lactose intolerant, vegetarians, vegans, diabetics...). So this class interested a number of people when I was announced that "we will make it the traditional way". I know, these days most people could have fresh soy milk and many more home made. And that's good. However our school had teach the magnificent way the Thai culture makes soy milk.
Yossi and Andy got even more excited when they got to grind and boil the soy milk. The traditional Thai grinder looked fascinating, they both said. With everyone's agreement, the process of grinding the soy beens was even more interesting for both learning culture and working out at the same time. The class can only teach 2 people at the same time as our school wants to keep it intense, but having two people here does help because when one's muscles get tired the other can take over. After the soy beans turned to soy milk they boiled the soy milk with pandan leaves. We served our soy milk sugar-free and that was amazing, they said.
Hearing about it isn't the same as seeing it.
Ms. Warangkana Masanga
Past Class's Dishes