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Masterclasses
Practical and kitchen-tested recipes with a mix of theory, history, psychology, and Siamese culture tidbits.
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Reflections on the Lifecycle of Heat: Mastering Vibrancy and Maturity in Green Curry (แกงเขียวหวาน)
There’s an intriguing paradox at the core of Thai green curry. In making a curry paste, the traditional method – pounding an array of aromatics with a mortar and pestle – is intended to create a cohesive, well-blended aromatic profile. Yet, the green curry, at its essence, embodies vibrancy and liveliness, a spirit of growth and renewal – a telling contrast to the mature complexity of Siamese curries made with rehydrated red chilies.
To address this contradiction and preserve the dynamism of freshness while introducing complexity, we delve into advanced flavor layering techniques. These techniques are key to crafting a multidimensional flavor profile that captures the essence of nature and freshness. Our masterclass explores these methods in detail, introducing the innovative concept of animating flavor to ensure a dynamic, complex taste experience.
This exploration into Thai green curry extends beyond the kitchen, intertwining culinary techniques with historical and cultural insights. We examine the evolution of green curry, as well as its diverse influences, including its connection to Muslim cuisine, and its symbolism in the Siamese culinary tradition.
Join us for a sophisticated and enlightening session that is more than just a guide to preparing green curry. This masterclass is an immersive experience into the historical, cultural and gastronomical context of the dish. It is a tribute to the multifaceted nature of Thai green curry, in which participants will engage in the story behind every spicy, aromatic bite.
Patterns – Decoding the Complexity of Siamese Curry Paste: A Multidimensional Exploration
In this groundbreaking masterclass, I invite you to join me on a transformative journey through the complex world of Siamese curry paste. We’ll go beyond the culinary surface to examine the elaborate layers of cultural, philosophical and even metaphysical influences that shape the art of curry paste making. Utilizing a four-tier analytical framework, we’ll explore the concept of ‘sub-pastes’, each contributing its own set of cultural, medicinal and philosophical elements to the overall paste. This masterclass is designed to be more than an educational experience; it is a comprehensive guide for anyone who is committed to unraveling the intricate patterns hidden within curry paste and understanding their broader significance in Siamese culture.
Aromatic Alchemy – The Art and Science of Pounded Curry Pastes
This Masterclass is intended to give you, the modern Thai cook, the knowledge and tools to craft better curry pastes and the ability to have full control over flavor development in your curries, allowing you to create curries that are not only rounded, gentle and intense, but are mature and yet not overworked – and that therefore present an exquisitely complex taste.
Join me as I uncover the science behind the aromatic modifications and the intricate interactions that happen inside the mortar. I aim to provide a comprehensive understanding of the complex world of pounded pastes, from the release of oils and essences to the impact of moisture and the effect of heat, oxidation and the enzymatic reactions that bring forth the paste’s unique flavor identity.
The Story of Gaaeng Buaan (แกงบวน) – The Oldest Siamese Dish?
With a history dating to the 7th century, gaaeng buaan (แกงบวน) is one of the oldest known Siamese dishes and a significant culinary treasure offering a fascinating glimpse into the eating habits of a bygone civilization. The dark, hunter-green broth of gaaeng buaan is replete with various large animal offal, including heart, lungs, liver, stomach and intestines. These ingredients are simmered with a brew of medicinal leaf extracts, aromatic herbs, and a rustic paste featuring roasted ingredients, along with an array of salted and fermented fish ingredients. These elements bestow the dish with a complex, savory persona holding a range of different flavor notes, depending on the specific type of leaves used. This distinctive dish reflects the Mon-Dvaravati culture, pre-dating the mid-16th-century culinary revolution precipitated by the introduction of the spicy red chili peppers that brought a red-tinted gloss to Siamese cuisine.
Rather than relying on the heat of chili peppers, the pungency in gaaeng buaan comes from peppercorns and astringent roots. The dish’s savoriness is derived from fermented and salted fish products, a staple of the Mon-Khmer cuisine. Remarkably, the recipe for gaaeng buaan has remained almost unchanged for centuries, providing an authentic experience of old-school Siamese cuisine.
If you’re captivated by the intriguing history and forgotten flavors of Thai cuisine, then you’ll find the story of gaaeng buaan (แกงบวน) absolutely riveting. This dish not only represents the deepest culinary roots – the heart and soul of the region – but also serves as a reminder today for us to exert our best efforts to preserve its thousand-year legacy.
The Secret Healing Powers of Siamese Curries – A Closer Look at Gaaeng Yaa (แกงยา)
According to ancient medical inscriptions found at Wat Phra Chetuphon (Wat Pho), a temple in Bangkok’s Phra Nakhon district, curry dishes were once prescribed to treat various ailments. These curries were formulated with nutritious proteins, medicinal roots, and healing herbs, each possessing unique curative powers.
Gaaeng yaa (แกงยา), which translates to “medicinal curry”, is a thick water-based dish that was advised in treating a specific group of conditions collectively referred to as grasai sickness (โรคกษัย). Its broth is based on a sharp and distinctive curry paste; drawing its profound savoriness from salted fish, the dish is thickened with grilled fish meat, while wild pepper leaf gives it a long-lasting peppery-herbal aftertaste.
In this Masterclass, we explore gaaeng yaa culinary and medicinal blending theories as reflected in historic medical documents inscribed in the early 1800s but reflecting nearly five centuries of knowledge and certainly preceding the earliest Siamese cookbooks. As well, we unearth centuries-old recipes and classical methods for combining ingredients for both culinary and medicinal purposes.
The Art of Siamese Duck Curries – Theory and Practice (แกงเป็ด – ศิลปะ ทฤษฎี และ การปฏิบัติ)
Duck meat is flavorful, hearty and full-bodied but, to create sumptuous curries, Siamese cooks first had to master the art of deodorizing the meat’s fatty, gamey aroma. In traditional Siamese cuisine, gaaeng phet (แกงเผ็ด) and gaaeng khuaa sohm (แกงคั่วส้ม) are two coconut-based curry styles that frequently include duck as the main protein. Each cooking style complements the duck meat differently: gaaeng khuaa sohm pairs the duck with sweet and sour fruits, while gaaeng phet uses a blend of carefully chosen dry spices.
This masterclass presents a unique opportunity to delve into the taste awareness and culinary trends of a bygone era, and gain a deeper understanding and appreciation of traditional Siamese duck curries. By studying recipes found in some of the most reputable and trustworthy Siamese cookbooks from the early 1900s and by drawing on the teachings and personal cooking style of the authors – some of the greatest culinary masters of their time – participants will gain insight into the history and flavors of these dishes. As the culinary world continues to evolve, it is important for anyone who cooks Thai food to be attentive to the broader, more nuanced aromatic patterns conveyed by these recipes, so they may cook and imbue these dishes with a sense of longing for what their creators had envisioned.
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