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.
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.
(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.
Clear soup with shredded chicken and rambutan stuffed with pork, shrimp and crab meat (แกงจืดก้อนแก้ว; gaaeng jeuut gaawn gaaeo)
8m 26s
Article
Printable recipe
Thai cuisine is renowned for its embrace of sour and sweet tastes into savory dishes. older Siamese recipes typically exploited fruit, drawing on its natural tones of sweetness and sourness to echo the flavor profile of savory dishes with a splendid freshness, color, and texture. In addition to the taste appeal, this astute use of fruit in cooking was considered luxurious; many of the common fruits we take for granted today were difficult to obtain and worth their weight in gold.
“Beautiful curry” – Clear Soup of Beef and Salted, Pickled Chinese Plum (แกงหงษา ; gaaeng hohng saa)
13m 14s
Article
Printable recipe
Inspired by a recipe by Ms. Bootree Gralaksa (1898-1968)
A poetically named clear soup that has just a few ingredients, but presents startling flavor with a fresh and attractive appearance.
Introduction to Thai Clear Soups – The complexity of simplicity
Article
Printable recipe
The popularity of clear soups is gradually being eroded. Conversely, the most notable characteristics of fine clear soups – their simplicity, clarity and intense flavor – tend to paint them as boring in contrast to the thick, colorful and rich alternatives modern Thai cuisine knows to offer. Moreover, the name in Thai (gaaeng jeuut or dtohm jeuut) (ต้มจืด แกงจืด), translated into ‘mildly seasoned soup’, also can be read out of context as ‘uninteresting, tasteless and bland’.
Introduction to Culinary Codes – Understanding Deliciousness
Article
This article describes basic elements for the flavor understanding and introduces an alternative lexicon to the standard – and often meaningless – food-related jargon. My goal is to set up a communication tool to describe my culinary decisions as I examine and demonstrate recipes throughout the program.
Articles and Recipes
