Online Siamese Culinary Masterclasses for Professional Chefs and Thai food enthusiasts

In my masterclasses, for the first time in the English language, I reveal the culinary secrets hidden in old and hard-to-find Siamese cookbooks and recipes dating from the late 19th century to modern days.

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.

Online membership:
Masterclasses, Articles, Recipes, Daily Heritage Translations.
Professional Guides: Siamese Chili Relishes (น้ำพริก และ เครื่องจิ้ม), Thai Curries (แกงไทย), Thai Salads (เรื่องยำๆ) and The art of Siamese old-school menu design (สํารับอาหารไทย).

In-person workshops:
Chiang Mai, 2026. Limited spaces.

Masterclasses

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

Aromatic Primer for Thai Cuisine - Part 1

Curry Paste Permeability

Minced-Bird Style Curries - A Peek Into Traditional Ingredients and Cooking Methods (แกงสับนก; Gaaeng Sap Nohk)

Reflections on the Lifecycle of Heat: Mastering Vibrancy and Maturity in Green Curry (แกงเขียวหวาน)

Patterns – Decoding the Complexity of Siamese Curry Paste: A Multidimensional Exploration

Aromatic Alchemy - The Art and Science of Pounded Curry Pastes

The Story of Gaaeng Buaan (แกงบวน) – The Oldest Siamese Dish?

The Secret Healing Powers of Siamese Curries – A Closer Look at Gaaeng Yaa (แกงยา)

The Art of Siamese Duck Curries - Theory and Practice (แกงเป็ด - ศิลปะ ทฤษฎี และ การปฏิบัติ)

Articles and Recipes

Heritage 30: Issue Friday, October 9, 2026

This week's folios: - แกงจืดกุ้งสามสี — Three-Color Prawn Clear Soup with Carrot and Mock Pakchoi (Jeeb Bunnag (Mrs. Samaknantapol / นาง สมรรคนันทพล), 1933) - ต้มเนื้อโคกับมังคุด — Beef Rump Simmered Tender in Dark Soy with Mangosteen Flesh and Seeds (Jeeb Bunnag (Mrs. Samaknantapol / นาง สมรรคนันทพล), 1933) - ต้มกะทิกุ้งตะเข็บกับกะหล่ำปลี — Deep-Sea Shrimp and Cabbage Simmered in Coconut Milk (Jeeb Bunnag (Mrs. Samaknantapol / นาง สมรรคนันทพล), 1933) - ข้าวโพดทรงโปรด — Royal Favorite Corn Soup (Jeeb Bunnag (Mrs. Samaknantapol / นาง สมรรคนันทพล), 1933) - ข้าวผัดผักสามสี — Three-Color Vegetable Fried Rice (Mrs. Paan Nanthaaphiwat, 1953) - เมี่ยงขนมเลไลย — Miiang Kha Nohm Laeh Lai (Mrs. Paan Nanthaaphiwat, 1953) - หมูหวานอย่างห้องเครื่องต้น — Royal Kitchen Sweet Pork (Puang Bunnag, 1931)

Chuu Chee Chicken Curry (แกงฉู่ฉี่ไก่; gaaeng chuu chee gai)

Chuu Chee Chicken Curry, a rich aromatic dish simmered in thick coconut cream with lemongrass and dried chilies. From Jeeb Bunnag's 1933 Cookbook of Rice Companion Recipes.

Chili relish of coriander leaves (น้ำพริกผักชี ; naam phrik phak chee)

Malayu Beef Noodles (ก๋วยเตี๋ยวมาลายู; guay dtiaao maa laa yuu)

Malayu Noodles featuring tender beef simmered with cinnamon, cardamom, bay leaves, and cloves. From Jeeb Bunnag's Cookbook of Rice Companion Recipes, 1933.

สูตรทำน้ำพริกตะไคร้

น้ำพริกเป็นอาหารที่อยู่คู่กับชีวิตคนไทยมาตั้งแต่โบราณ ซึ่งสูตรน้ำพริกต่าง ๆ ที่เรารู้จักกันในปัจจุบันหลาย ๆ สูตรนั้นได้มีการพัฒนามาจากการโขลกพริกกับเกลือในสมัยอยุธยา ในวันนี้หนุมานมานำเสนอสูตร "น้ำพริกตะไคร้" ซึ่งเป็นน้ำพริกโบราณและเป็นอาหารที่รัชกาลที่ 5 ทรงโปรดปราณมากอย่างหนึ่ง

Northern Thai-style laap of chicken (ลาบไก่เมือง ; laap gai muang)

In the village environment, free-range chicken laap is made from a whole bird butchered and cooked on the spot. All the parts of the chicken are used, with nothing wasted or discarded. First, the meat is minced. Gradually, the still-warm chicken blood is added until the meat is saturated and becomes gooey and moist.

Roasted Shrimp Paste Relish (เครื่องจิ้ม - กะปิคั่ว; khreuuang jim ga bpi khuaa)

Khreuuang jim ga bpi khuaa, fermented shrimp paste roasted with smoke-dried featherback fish in split coconut cream. Jeeb Bunnag, 1933.

Heritage 27: Issue Thursday, September 17, 2026

This week's folios: - แกงสะท้อน — Santol Curry (M.R. Tuang Sanitwong, 1935) - ข้าวต้มหอยนางรม — Oyster Rice Soup (Lady Gleep Mahithaawn, 1949) - แกงบ้านนอก — Country-Style Curry (M.R. Tuang Sanitwong, 1935) - ปูทะเลผัด — Stir-Fried Sea Crab (Maawm Ying Soophaa, 1951) - ข้าวผัดลูกหนำเนี๊ยบหรือหนำพ๊วย — Fried Rice with Salted Chinese Black Olive, or Nam Phuay (Lady Gleep Mahithaawn, 1949) - กุญซ่า — Goon Saa Lime-Cured Pork (Maawm Ying Soophaa, 1949) - ทอดมันมันหมูแข็ง — Battered Fried Firm Pork Fat, also called Muu Gradoht (หมูกระโดด) (Lady Gleep Mahithaawn, 1949)

Stuffed Whole Chicken (ไก่สำเร็จ; gai sam ret)

Gai sam ret, whole chicken deboned through the neck, stuffed with pork, shiitake and lotus seeds, glazed with Maggi. Jeeb Bunnag, 1933.

Grilled Catfish-and-Roasted-Rice Pla Ra Relish (ปลาร้าปลาดุกข้าวคั่วปิ้ง; bplaa raa bplaa dook khaao khuaa bping)

Catfish-and-roasted-rice pla ra grilled in banana leaf with shallots, galangal and coconut cream until the leaf chars. From Lady Gleep Mahithaawn, 1949.

c1938 Sweet and Sour Offal in Coconut Cream Stir-Fry (วิธีผัดเปรี้ยวหวาน; wi thee phat bpriiaw waan)

Sweet and Sour Stir-Fry, a Thai-Muslim dish featuring offal cooked with curry powder and coconut cream. From Ibrahim Haji Roshidin Tuan's 1938 manuscript.

ดอกกุยช่ายผัดตับหมู

A quick and tasty dish from the hot mouth of the dragon with only three ingredients! Flowering Chives, Pork Liver and Garlic. Flowering Chives are all year round favorites for their mild garlicky flavor, and can be purchased inexpensively at almost any Asian market. In Thailand we like to fry them with pork, pork liver or shrimp. These flowering chives are actually the unopened bud stems of garlic chives, also known as Chinese chives.

Gudee Curry (แกงกุดี; gaaeng gu dee) - Muslim-Style Stuffed Chicken

Gudee Curry, a Thai Muslim stuffed chicken dish with rich aromatic spices and a coconut shell smoking technique from Ibrahim's 1938 manuscript.

Muslim-Style Curry Noodles (ก๋วยเตี๋ยวแขก; guay dtiaao khaaek)

Guay dtiaao khaaek, beef simmered in curry paste and thin coconut milk over rice noodles, seasoned only at the table. Favorite Dishes, 1978.

Santol and Shrimp Curry (แกงคั่วกุ้งกับกระท้อน; gaaeng khuaa goong gap gra thaawn)

Gaaeng khuaa goong gap gra thaawn: santol double-soaked in salt water to draw out tannins, stir-fried with phrik khing paste. Jeeb Bunnag, 1933.

Siamese Culinary Legends of the Rattanakosin period

Siamese cuisine is the accumulated wisdom of cooks at every level of the society – from housewives cooking at home and caring for their families, to cooks in the temple, to the culinary masters who created elaborate dishes behind the palace walls.

In this series of short articles highlighting their lives and work, we salute and pay homage to the most prominent individuals who influenced and shaped the Siamese culinary arts bpaa ga sin (ปากะศิลป์) of the Rattanakosin Era.

These background descriptions will put into perspective the dishes we present and cook here on Thaifoodmaster and will also help you to cook Thai dishes that taste like they have a solid bond to the culture, the land and its people.

The Spice Vault

Here you will find recipes for popular spice mixes that you can make yourself! Homemade spice blends not only taste better and cost less, but you’ll also be able to create unique spice blends based on your personal preferences. As a bonus, you’ll use spices with no preservatives or artificial colors!

For example, members can explore recipes for Chinese five-spice mix, masalas for khao soi and hang lay curries, homemade Thai curry powder, and a variety of the spice blends used in Northern and Muslim Thai cuisines.

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

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When you design or build a new menu for an event or restaurant or even prepare for dinner with friends.
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Master your Thai cooking skills and expand your repertoire.

It is truly brilliant with a revolutionary approach introducing aspects and concepts never broached by cookbooks.

Ian Westcott

Sourcing Wines for Discerning Private Clients