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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
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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Masterclass

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.

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Masterclass
Beautiful curry แกงหงษา

“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.

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Masterclass
Introduction to Thai Clear Soups

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’.

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Masterclass
Introduction to Culinary Codes - Understanding Deliciousness

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.

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Masterclass
แกงนพเก้า

(c1908) nohpa gaao sour curry (gaaeng nohp pha gaao ; แกงนพเก้า)

10m 53s
Article
Printable recipe

nohpa gaao (แกงนพเก้า) – an aristocratic sour curry of nine ingredients, infused with the delicate fragrance of Asoka tree flowers that evoke the Royal Gardens – is truly a reflection of life inside the palace walls.

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Masterclass
แกงหมูส้ม

(c1949) Sour curry of pork belly and shrimp with smoke-dried fish and young tamarind leaves (gaaeng muu sohm ; แกงหมูส้ม)

8m 18s
Article
Printable recipe

This water-based sour curry with pork belly, shrimp and young tamarind leaves features prominent smoky notes. It is an expanded recipe based on a 1949 recipe by Maawm Ying Soophaa (หม่อมหญิงสุภา).

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Masterclass
แกงส้มเมืองใส่ไก่บ้าน

Northern Thai-style sour curry with free-range chicken, tomatoes and soap pod leaves (gaaeng sohm meuuang sai gai baan ; แกงส้มเมืองใส่ไก่บ้าน)

7m 08s
Article
Printable recipe

The mountainous region of Northern Thailand is home to diverse ethnic groups inhabiting both the valleys and the mountains. It is common for rural dwellers to enjoy a seasonal diet based on ingredients mostly grown or gathered around the house. Sour water-based dishes are a year-round favorite.

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Masterclass
Southern Thai-style sour curry with grilled pork neck meat, pineapple and young tamarind leaves

Southern Thai-style sour curry with grilled pork neck meat, pineapple and young tamarind leaves (gaaeng sohm muu yaang yaawt ma khaam aawn lae aap bpa roht ; แกงส้มหมูย่างยอดมะขามอ่อนและสับปะรด)

8m 03s
Article
Printable recipe

This is a water-based Southern sour curry featuring grilled pork neck, pineapple and young tamarind leaves. Southern sour curries are referred to by non-Southerners as yellow curries (gaaeng leuuang) because the dish is stained gold from the extensive use of turmeric...

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Masterclass
chal sohm sour curry

Chak sohm sour curry (gaaeng chak sohm ; แกงชักส้มปลาช่อน)

12m 07s
Article
Printable recipe

While chak sohm curry (ชักส้ม) is very much a part of the culinary codes of the central plains and eastern shores, the name is definitely not central...

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Basic Skills
How to render pork lard เจียวมันหมู

Rendering pork lard (เจียวมันหมู)

2m 46s
Article
Printable recipe

In this class we will learn how to render and deodorize pork lard, you will get acquainted with different pork fat cuts and how to use them in Siamese traditional cuisine.

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Masterclass

(c1932) Sour water-based curry of pork, salted fish and vegetables blanched in pork lard (gaaeng sohm raang roong ; แกงส้มร่างรุ้ง แกงส้มหมูกับปลาเค็มใส่ผักตี่น้ำมัน )

14m 03s
Article
Printable recipe

In this class we will examine and cook a sophisticated version of sour curry - gaaeng sohm raang roong, inspired by a recipe dating from 1932,

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Masterclass

Sour curry with morning glory (gaaeng sohm phak boong ; แกงส้มผักบุ้ง)

12m 56s
Article
Printable recipe

In this class will learn how to prepare sour curry with morning glory. We will also examine the origins of sour curries ‘gaaeng sohm’ (แกงส้ม) from Thailand’s central plains.

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Basic Skills

grilling fermented shrimp paste in banana leaves (ย่างกะปิในใบตอง)

5m 43s
Article


In this class, part of the basic skills collection, We will learn how to grill fermented shrimp paste (kapi) in banana leaves and discuss the benefits of grilling it.

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