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Thai food masterclass

Online Siamese Culinary Masterclasses for Professional Chefs and Thai food enthusiasts

In my masterclasses, for the first time in the English language, I reveal the culinary secrets hidden in old and hard-to-find Siamese cookbooks and recipes dating from the late 19th century to modern days. 

Get unlimited access to Thaifoodmaster’s constantly growing library of prime professional masterclasses, articles, recipes and videos on Siamese culinary topics, available nowhere else in English.

Masterclasses

Practical and kitchen-tested recipes with a mix of theory, history, psychology, and Siamese culture tidbits.

Masterclass
satay lue - grilled thai beef satay

Satay Lue – Grilled beef satay with thick Muslim style peanut sauce (สะเต๊ะลือ กับ น้ำจิ้มอย่างแขก ; sadteh leuu kap naam jim yaang khaaek)

Article
3 Printable recipes

Satay Lue, (grilled beef satay skewers) is not like your average street food Satay. This recipe is a slightly modified version of the Balinese recipe from the kitchen of Princess Sai Ladawan which better suits the Siamese palate. In the Palace, there was so much chatter about the tastiness of this dish that it was nicknamed “satay lue (สะเต๊ะลือ)”, which literally translates into “the gossip satay”.

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Masterclass

King Chulalongkorn’s travels and culinary collections from Java

Article

King Rama V made three trips to Java in 1871, 1896, and 1901, where local rulers and Dutch officials welcomed him warmly. As a result of these visits, Javanese food was introduced to the Siamese aristocracy's awareness and taste. In this series of recipes and articles, we will trace the origins and recreate these dishes based on manuscripts and cookbooks written by several individuals who had a first-hand account of King Chulalongkorn's travels and were known for their culinary skills.

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Masterclass
kaffir_lime_fried_chili_relish

Fried Kaffir Lime Chili Relish (น้ำพริกมะกรูดผัด ; naam phrik magruut phat)

Article
Printable recipe

Kaffir lime fried chili relish is a tasty example of fried chili relishes (nam phrik phat, น้ำพริกผัด) , made with ordinary ingredients that are layered into a complex result. The body of the relish is composed mostly from garlic and shallots, both of which are roasted unpeeled.

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Masterclass
ThreeKingsCurry

The Three Kings Curry (แกงเผ็ดสามกษัตริย์ ; gaaeng phet saam gasat)

15m 25s
Article
Printable recipe

The Three Kings Curry is a spicy-salty, sour and sweet coconut-based curry featuring beef, pork, and chicken. It is served with fresh ginger, shallots, and pickled garlic.

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Masterclass
Tasty_Beef_Lesson_page_cover

Tasty Beef (เนื้ออร่อย ; neuua araawy)

11m 00s
Article
Printable recipe

An unusual and intriguing Siamese curry, from the house of the Thongthaem dynasty (ราชสกุล ทองแถม), featuring a thick whitish-gray sauce and glossy thin slices of beef pre-braised in coconut cream. The curry is served with crunchy fresh cucumber, cooling mint leaves, fresh fingerroot, and anise-scented lemon basil leaves.

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Masterclass
heavenly clear soup

(c1941) Heavenly Clear Soup (แกงจืดสวรรค์; gaaeng jeuut saawan)

6m 12s
Article
Printable recipe

Inspired by a recipe by Thanom Palaboot (คุณถนอม ปาลบุต), circa 1941. Ms. Thanom Palaboot bestowed the name “Heavenly Clear Soup” upon this enthralling clear soup. The soup appeared in her rare trilogy of Siamese cookery, “The Kitchen Guide (khuu meuu gaan Khruaa; คู่มือการครัว)”, published in 1941. The broth of this calm, confident soup is a blend of well-layered basic chicken stock mixed with fresh young coconut water; the combination offers the broth a light and refreshing sweetness, a gentle acidity with nutty notes.

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Siamese Culinary Legends of the Rattanakosin period

Siamese cuisine is the accumulated wisdom of cooks at every level of the society – from housewives cooking at home and caring for their families, to cooks in the temple, to the culinary masters who created elaborate dishes behind the palace walls.

In this series of short articles highlighting their lives and work, we salute and pay homage to the most prominent individuals who influenced and shaped the Siamese culinary arts bpaa ga sin (ปากะศิลป์) of the Rattanakosin Era.

These background descriptions will put into perspective the dishes we present and cook here on Thaifoodmaster and will also help you to cook Thai dishes that taste like they have a solid bond to the culture, the land and its people.

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Articles and Recipes

Goong Saawn Glin - A Thai Royal Appetizer of Flaky Acid-Cooked Shrimp, Peanuts and Pickled Garlic, with a Sour-Salty-Sweet Shrimp Tomalley Dressing. (กุ้งซ่อนกลิ่น)
Goong Saawn Glin - A Thai Royal Appetizer of Flaky Acid-Cooked Shrimp, Peanuts and Pickled Garlic, with a Sour-Salty-Sweet Shrimp Tomalley Dressing. (กุ้งซ่อนกลิ่น)
Coconut Braised Sun-Dried Salted Beef with Bamboo Shoots (แกงต้มกะทิเนื้อโคเค็ม ; gaaeng dtohm gathi neuua khoh khem)
Coconut-Braised Sun-Dried Salted Beef with Bamboo Shoots (แกงต้มกะทิเนื้อโคเค็ม ; gaaeng dtohm gathi neuua khoh khem)
Thae Phoh Thai Red Curry with Pork Neck and Water Spinach - แกงหมูเทโพใส่ผักบุ้ง
Thae Phoh Thai Red Curry with Pork Neck and Water Spinach (แกงหมูเทโพใส่ผักบุ้ง ; Gaaeng Muu Thaeh Phoh Sai Phak Boong)
Southern Thai Ancient Fermented Fish Innards Curry with Grilled Catfish ; แกงไตปลาปลาดุกย่างโบราณ
Southern Thai Ancient Fermented Fish Innards Curry with Grilled Catfish (แกงไตปลาปลาดุกย่างโบราณ ; gaaeng dtai bplaa bplaa dook yaang)
Fat Horse - A Thai appetizer with an amusing name: (ม้าอ้วน ; maa uaan)
Fat Horse - A Thai appetizer with an amusing name: (ม้าอ้วน ; maa uaan)
Ancient Siamese Recipe for Tom Yum Soup with Snakehead Fish, Roasted Chili Jam and Green Mango (First Published in 1890) (Dtohm Yam Bplaa Chaawn, ต้มยำปลาช่อนแบบโบราณ อย่างหม่อมซ่มจีน ราชานุประพันธุ์ ร.ศ.๑๐๙)
An Ancient Siamese Recipe for Tom Yum Soup (First Published in 1890). Sour Spicy Tom Yum Soup with Snakehead Fish, Roasted Chili Jam and Green Mango (Dtohm Yam Bplaa Chaawn, ต้มยำปลาช่อนแบบโบราณ อย่างหม่อมซ่มจีน ราชานุประพันธุ์ ร.ศ.๑๐๙)
Chili Relish with Pork, Shrimp and Fresh Peppercorns ; น้ำพริก พริกไทยสด
Thai Chili Relish with Pork, Shrimp and Fresh Peppercorns (น้ำพริก พริกไทยสด ; naam phrik phrik thai soht)
Relish of Fermented Fish, Grilled Catfish, Pork and Shrimp ; ปลาร้าสับทรงเครื่องสูตรสายเยาวภา
Thai Relish of Fermented Fish, Grilled Catfish, Pork and Shrimp (ปลาร้าผัดทรงเครื่องสูตรสายเยาวภา ; bplaa raa phat sohng khreuuang, suut saai yao wa phaa)
แกงเขียวหวานเป็ดย่าง - Thai Green Curry with Roasted Duck and Young Chilies
Thai Green Curry with Roasted Duck and Young Chilies (แกงเขียวหวานเป็ดย่าง ; gaaeng khiaao waan bpet yang)
Khanohm faawy or Khanohm handtraa - A Forgotten Thai Dessert and Snack ขนมฝอย หรือ ขนมหันตรา
Khanohm faawy or Khanohm handtraa A Forgotten Thai Dessert and Snack ขนมฝอย หรือ ขนมหันตรา
Chicken Massaman Curry Recipe
Massaman Curry - The Untold Story (แกงมัสมั่น – แกงมาชะแมน – แกงหมัดสมั่น)
Swamp Eel Triple-Layered Red Curry with Fingerroot, Bitter Ginger, Sand Ginger and Thai Basil Flowers (แกงเผ็ดปลาไหลทรงเครื่อง ; Gaaeng Phet Bplaa Lai Sohng Khreuuang)
แกงเผ็ดลูกทุ่งภาคใต้ ; Southern Thai Curry of Pork, Three Peppers and Young Galangal
Roasted Southern Thai Curry of Pork, Three Peppers and Young Galangal (แกงเผ็ดลูกทุ่งภาคใต้ ; gaaeng phet luuk thoong phaak dtai)
ไตปลาทรงเครื่อง ; Spicy Salad of Grilled Tiger Prawns, Mackerel, Lemongrass and Aromatics with Infused Fermented Fish Innards Dressing
Spicy Salad of Grilled Tiger Prawns, Mackerel, Lemongrass and Aromatics with Infused Fermented Fish Innards Dressing (ไตปลาทรงเครื่อง ; dtai bpla sohng khreuuang)
แกงเหลืองสายบัวปลากะพง ; Southern Thai Spicy Sour Yellow Curry with Lotus Stems and Sea Bass
Southern Thai Spicy Sour Yellow Curry with Lotus Stems and Sea Bass (แกงเหลืองสายบัวปลากะพง ; gaaeng leuuang saai buaa bplaa ga phohng)
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