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.
Masterclasses
Practical and kitchen-tested recipes with a mix of theory, history, psychology, and Siamese culture tidbits.
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’.
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.
(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.
(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).
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.
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...
Articles and Recipes
