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the story of chuu chee

The Narratives of Aesthetics and Patterns in Chuu Chee Dishes (เรื่องฉู่ฉี่)

An ancient Siamese dish, the chuu chee (ฉู่ฉี่) on today’s menus is typically represented as a crisp, fried fish covered in a delightfully thick, warming and flavorful coconut-based curry. While this portrayal is certainly alluring to diners, it may surprise you to learn that chuu chee is not always prepared as a coconut-based dish and is not even considered a proper curry.

Rather, chuu chee is served in consistencies ranging from a thick, wet broth made with coconut cream to a dryer, stir-fry-like dish, in which the paste is fried in pork lard. Moreover, although fish is often the meat of choice, shrimp, chicken and pork were also popular in the past.

This Masterclass explores the path of chuu chee dishes from their first appearance in Siamese culinary literature, and investigates the dish’s narratives of aesthetics and patterns, as described by the cooks of the past.

Turtle Curry

The complete story of turtle curries in Siamese cuisine (เจาะลึกประวัติศาสตร์เรื่องแกงตะพาบน้ำ)

Printable recipe

This masterclass examines the exalted position once held by turtle curry, and follows through – using turtle meat substitutes – to recreate the venerable charm of a dish that slowly aged into obscurity.

Faux turtle curry recipes are common in old Siamese food textbooks; similarly, the objective of this masterclass is not to advocate for the consumption of turtle meat but rather to resurrect this dish using substitutes, as generations of Siamese cooking masters have done in the past.


Siamese Chili Relishes – The Professional Chef’s Guide – น้ำพริก และ เครื่องจิ้ม

At the intersection of culinary culture and traditional lifestyles are Siamese chili relishes – probably the oldest type of Siamese food. In ancient times, relishes were essential to the diet, providing a flavorful accompaniment to rice, the staple food. Then – and today – relishes also are served alongside meats or vegetables, producing a tasty meal as well as promoting healthy nutrition. Chili relishes are an expression of ancestral Siamese culinary emotions, and the foundations of modern Thai cuisine.

In this complete companion to chili relishes, we embark on a journey to discover the origins, classifications and regional varieties of chili relishes. Along the way, we will learn about their ingredients, food pairing rules, and essential and practical preparation techniques.

This comprehensive Masterclass covers everything you need to know about preparing chili relishes creatively and authentically.

haaw mohk and ngohp

Haaw Mohk and Ngohp (ห่อหมก และ งบ)

Printable recipes

This Masterclass covers grilled ngohp dishes and coconut-based steamed curried haaw mohk dishes, both ancient and modern, as well as other banana leaf-wrapped regional dishes. When you complete this Masterclass, you will be proficient in cooking creamy – yet light and airy – steamed, savory curried cakes that reflect the country’s regional variations.

papaya salad ข้าวมันส้มตำ

Khaao man sohm dtam and the first-ever recorded recipe for papaya salad (ข้าวมันส้มตำ)

Printable recipes

History’s first-ever recorded recipe for papaya salad is recreated in this Masterclass, along with all the other dishes that were part of the old-fashioned samrub (set meal) called khaao man sohm dtam (ข้าวมันส้มตำ). This Masterclass describes the evolution of the dish and revives the first-ever documented recipe for khaao man sohm dtam, dated 1935, to its finest details, restoring its former glory.

ข้าวปลี khaao bplee

c1935 Char-grilled banana blossom stuffed and baked with tamarind relish fried rice (ข้าวปลี ตำรับสายเยาวภา พ.ศ. 2478 ; khaao bplee)

Printable recipe

Princess Yaovabha Bongsanid’s delicious khaao bplee is a dish of stuffed banana blossom with sour, salty, sweet, and fragrant jasmine fried rice. The rice is fried with tamarind relish, semi-salted fish, amaranth leaves, eggplants and carrots; it is then stuffed into a smoky charred-grilled banana blossom, and baked.
This dish uses certain ingredients, such as milk and spinach, that are not usually associated with Siamese cuisine. Why did Princess Yaovabha Bongsanid use these ingredients, and how does this dish fit the Siamese taste awareness and the aristocracy’s culinary view regarding their own diet? Follow this masterclass to learn more!

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