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

Three-Flavor Crispy Egg Noodles (บะหมี่สามรส; ba mee saam roht)

Ba mee saam roht: deep-fried egg noodles topped with shrimp, pork fat, jicama, and pineapple in a sour-sweet-salty sauce. Jeeb Bunnag, 1945.

Phra Ram Long Song (Phra Ram Bathing) (พระรามลงสรง; phra raam long song)

Phra Ram Long Song, beef and morning glory blanched in stock over a tableside charcoal brazier, with coconut curry sauce. From Puang Bunnag, 1931.

Gaaeng Garee with Coconut Milk or Butter (แกงกะหรี่กะทิหรือน้ำมันเนย; gaaeng ga ree ga thi reuu naam man neeuy)

Gaaeng Garee, a Thai Islamic curry with aromatic spices in either coconut milk or butter base. From Hibrahim Haji Rocheedee Bin Dtwan's 1933 Islamic Cookbook.

Curry of yellow chilies with whole quail, fresh turmeric and lemon basil (แกงเผ็ดนกกระทาพริกเหลืองสด; gaaeng phet nohk grathaa phrik leuuang soht)

Salty leading and sour-sweet to follow, this coconut-based gaaeng phet spicy curry might be made of chilies, but it is fruitier than it is spicy, and lighter than it is dense. Originally cooked with the meat of game birds, it retains a surprisingly light body that opens space for the birds to fly. The curry is tinted golden orange from a paste imbued with fresh yellow chilies and turmeric; it is perfumed with lemongrass and lemon basil leaves.

Heritage: Issue 8, Wednesday, March 4, 2026

This week's folios: - แกงเผ็ด คาวีสวรรค์ — Celestial Beef Curry (กิ่งกนก กาญจนาภา, 1935) - แกงลูกชิ้นกุ้ง — Shrimp Ball Clear Soup (Jeeb Bunnag, 1933) - เครื่องในไก่กรอบ — Side-Dish: Crispy Chicken Offal (Jeeb Bunnag , 1933) - ผัดเปรี้ยวหวานนางกุ้ง — Sweet and Sour Stir-Fried Giant Female Freshwater Prawn (Jeeb Bunnag, 1933) - ยำ โกไลพิเศษ — Yam "Goliath Special" (Gingganok Gaanjanaaphaa, 1935) - ยำ ไวโอเล็ต — "Violet" Yam Salad with Cucumber, Pork and Dried Shrimp (Gingganok Gaanjanaaphaa, 1935) - เยื่อเคยทรงเครื่อง — Side dish: Dressed Fermented Shrimp Paste (Jeeb Bunnag, 1933)

History's first-ever recorded recipe for jungle curry by Lady Plean Passakornrawong, circa 1908 (ปลาดุกแกงป่า อย่าง ท่านผู้หญิงเปลี่ยน ภาสกรวงศ์ ตำราแม่ครัวหัวป่าก์; bplaa duuk gaaeng bpaa)

This is a coconut-based jungle curry of catfish featuring fresh green chilies, sand ginger and an upcountry herbal charm.

แกงหมูเทโพใส่ผักบุ้ง

"แกงหมูเทโพ" จึงจัดเป็นแกงที่ใส่กะทิก็ได้ หรือไม่ใส่ก็ได้ และเป็นแกงที่เน้นพริกแกงแบบแกงคั่ว (ไม่ใส่เครื่องเทศ แต่เพิ่มเนื้อปลากรอบลงในเครื่องน้ำพริก เพื่อให้น้ำแกงข้น) ตำรับที่นำเสนอวันนี้ จะเป็นตำรับของท่านผู้หญิงเปลี่ยน เป็นแบบไม่ใส่กะทิ แกงกับผักบุ้ง เพื่อให้แปลกไปจากที่ท่านคุ้นเคยเล็กน้อย และเพื่อสำหรับผู้ที่ต้องการจำกัดไขมันในอาหาร ขอนำตำรับมาบันทึกไว้เพื่อให้ท่านได้ศึกษาเปรียบเทียบและได้สังเกตแนวทางการปรุงพริกแกงและขั้นตอนวิธีแกงแบบดั้งเดิม

Fiery Red Collared Dove Curry with Two Basils (แกงเผ็ดนกเขาไฟ; gaaeng phet nohk khao fai)

Gaaeng phet nohk khao fai: red collared dove curry with carcass pounded into steamed meatballs, finished with two basils. Jeeb Bunnag, 1933.

Beef Rump Simmered Tender in Dark Soy with Mangosteen Flesh and Seeds (ต้มเนื้อโคกับมังคุด; dtohm neuua kho:h gap mang khoot)

Dtohm neuua kho:h gap mang khoot, lard-fried beef rump simmered in dark soy with peeled mangosteen, seeds and all. From Jeeb Bunnag, 1933.

Kaffir lime chili relish and vegetables blanched in pork lard (น้ำพริกมะกรูดกับผักตีน้ำมัน ; naam phrik magruut gap phak dtee naam man)

ขมิ้นขาว

White turmeric is the underground stem (rhizome) of the tropical plant Curcuma zedoaria in the ginger family. About 80 species of Curcuma have been identified, including the better-known culinary member of the family, the turmeric, with its deep yellow pigment. Quite rare in the west, white turmeric is used in Thai, Indonesian and Indian cuisines. It possess quite a long list of herbal remedies; maybe because its high levels of antioxidants.

Mandarine Orange Peel Salad (ยำผิวส้มจีน; yam phiu sohm jeen)

Yam phiu sohm jeen features carefully prepared mandarine orange peel combined with minced shrimp and pork. From Maawm Ying Soophaa's 1949 royal Thai culinary manuscript.

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.

The Ambassador’s House Style Noodle Soup (หมี่น้ำบ้านราชทูต; Mee Naam Baan Raat Thuut)

This soup dish features crispy rice vermicelli noodles, a chicken broth that has a three-flavor profile infused with the aroma of bitter orange, and a plethora of other ingredients such as crispy fried tofu, chicken, pork, crab and pickled garlic. In Thai, the phrase mee naam baan raat thuut refers to a rice vermicelli noodle soup in the style of the Ambassador’s house. The dish was not new when it appeared in the 1956 book Snacks, Tea Nibbles, Hors D’oeuvres and Drinking Food (ตำราอาหารว่าง - เครื่องน้ำชา และ เครื่องเคี้ยว หรือ กับแกล้ม) by Jeeb Bunnag (จีบ บุนนาค), as noodle dishes were often the preferred ingredient for light meals or snacks. In Grandparents Recipes: 100 Years Old Recipes (จานอร่อยจากปู่ย่า สูตรโบราณ 100 ปี), a volume printed in 2014 that highlights recipes from the kitchens of fifteen prominent families, a similar version of the dish is referred to as mee naam baan bpaak naai leert (หมี่น้ำบ้านปาร์คนายเลิศ) and is associated with Nai Lert.

Pran-Style Choo Chee Squid (ฉู่ฉี่เมืองปราณ; chuu chee meuuang bpraan)

Choo chee squid named for the town of Pran, stirred briefly in a boiling fish sauce, sugar and vinegar glaze. From M.R. Tuang Sanitwong, 1935.

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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