Masterclasses

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

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.

Masterclass
35 Medicinal plants to serve with laap

35 Medicinal plants to serve with laap, and why! – phak gap laap (ผักกับลาบ)

Article

In addition to the season and geographical region, the selection of phak gap laap was shaped by the flavor, aroma and, more important, the medicinal properties of the greens and vegetables. Phak gap laap is assembled from three main groups – aromatic herbs, sour leaves, and bitter herbs, each with its own role in the dish. The aromatics add a pleasant fragrance to counter the gamey taste of raw meat and blood, while the sours complement the taste of laap, and aid in the digestion of uncooked meat. The bitter herbs are believed to cure a wide range of ailments.
Masterclass
Siamese salads

Thai Salads, The Professional Chef’s Guide เรื่องยำๆ

In this inclusive masterclass, we cover everything you need to know about preparing Siamese salads creatively and authentically.
Modern-day Thai salads are often identified with a flamboyant appearance, and loud and often over-sweetened seasoning. In contrast, old-fashioned Siamese salads were gentle, soft and flavorful. In this immersive and uniquely designed masterclass, we decipher the intricacies of old-fashioned Siamese salads’ culinary codes, using Thaifoodmaster’s revolutionary visual approach to layering flavors.
Masterclass
dry curry แกงแห้ง

c1935 “Dry Curry” with beef over coconut infused jasmine rice (แกงแห้ง ตำรับสายเยาวภา พ.ศ. 2478 ; gaaeng haaeng)

Article
Printable recipe

Princess Yaovabha Bongsanid’s dry beef curry (แกงแห้ง), a meticulously prepared dish scented with sand ginger and presented with khaao bpradap (ข้าวประดับ) – a platter of mixed spice-infused rice.
Masterclass
green_cury_of_the_sultan

c1929 Green Curry of the Sultan (แกงเขียวหวานสุลต่าน อ่ยาง หะยี ฮิบรอเฮม และ จีบ บุนนาค พ.ศ. 2472 ; gaaeng khiaao waan soola dtaan)

Article
Printable recipe

Inspired by recipes from Hayee Ibrahim (c1929) and Jeeb Bunnag (c1933) – A green curry of stewed beef, okra, deep-fried potatoes, egg yolks, almonds, and raisins smoked-baked with butter and fennel seeds over charcoals…This rare and fascinating recipe for green curry appeared just three years after the first-ever written recipe for green curry appeared in Siamese culinary manuscripts in 1926, suggesting that green curries are Muslim in origin.
Masterclass
Thai Curries: The Professional Chef’s Guide

Thai Curries: The Professional Chef’s Guide – แกงไทย

In this unparalleled masterclass, we cover everything you need to know about cooking Thai curries creatively and authentically. This no-nonsense, comprehensive, and uncensored companion masterclass on Thai curries will transform the way you perceive and execute Thai curries, and you will experience a dramatic improvement in your skills upon completing the class. This masterclass covers Thai curries’ origins, classifications, regional varieties, curry paste composition, ingredients, spices, and color adjustments, along with essential and practical cooking techniques, and the superb flavor layering practices that master chefs use in crafting Thai curries.
Masterclass
c1939 Chicken and Golden Raisin Curry - gaaeng khaaek yawaa - แกงแขกยะวา

c1939 Siamese-Javanese style coconut-based chicken and golden raisins curry (แกงแขกยะวา ; gaaeng khaaek yawaa)

Article
Printable recipe

Old Bangkok was home to four distinct groups of Indonesian and Javanese Muslims, referred to interchangeably by the Siamese as khaaek yawaa. Gaaeng khaaek yawaa is a Siamese-Javanese chicken, peanut, and golden raisin curry that originated in the Yawaa market area, where the descendants of the Javanese Royal gardeners resided. It is a rich and joyful curry with a sour-sweet-salty flavor profile and fresh citrus notes.
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