Thaifoodmaster’s Professional Thai Cooking Courses in Chiang Mai

Our workshop participants gain strong foundations enabling them to create authentic Thai classic recipes; or use their own culinary creativity to modify, adjust and elevate, both ancient and modern, Thai dishes within a context that makes sense stylistically and taste-wise.

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อ่านหน้านี้เป็นภาษา อังกฤษ

Maawn Fermented Fish PasteIt is thought that gabpi maawn was introduced to Thai cuisine by the Mon people, an ethnic group of Burma.

gabpi maawn is made from the flesh of small fresh water fishes, such as Thai river sprat (ปลาชิว) and Siamese mud carp (ปลาสร้อย). The fishes are sun dried and then finely pounded. They are left to ferment with salt for a minimum of one month.

gabpi maawn is greenish-black in color and is less salty than shrimp made gabpi. It is an essential ingredient in curry pastes and can be substitute with only half the amount of fermented shrimp paste.

gabpi maawn refrigerated in a tight container last almost indefinitely.

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