fbpx

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.

Masterclass
kaffir_lime_fried_chili_relish

Fried Kaffir Lime Chili Relish (น้ำพริกมะกรูดผัด ; naam phrik magruut phat)

Article
Printable recipe

Kaffir lime fried chili relish is a tasty example of fried chili relishes (nam phrik phat, น้ำพริกผัด) , made with ordinary ingredients that are layered into a complex result. The body of the relish is composed mostly from garlic and shallots, both of which are roasted unpeeled.

See more...

Masterclass
ThreeKingsCurry

The Three Kings Curry (แกงเผ็ดสามกษัตริย์ ; gaaeng phet saam gasat)

15m 25s
Article
Printable recipe

The Three Kings Curry is a spicy-salty, sour and sweet coconut-based curry featuring beef, pork, and chicken. It is served with fresh ginger, shallots, and pickled garlic.

See more...

Masterclass
Tasty_Beef_Lesson_page_cover

Tasty Beef (เนื้ออร่อย ; neuua araawy)

11m 00s
Article
Printable recipe

An unusual and intriguing Siamese curry, from the house of the Thongthaem dynasty (ราชสกุล ทองแถม), featuring a thick whitish-gray sauce and glossy thin slices of beef pre-braised in coconut cream. The curry is served with crunchy fresh cucumber, cooling mint leaves, fresh fingerroot, and anise-scented lemon basil leaves.

See more...

Masterclass
heavenly clear soup

(c1941) Heavenly Clear Soup (แกงจืดสวรรค์; gaaeng jeuut saawan)

6m 12s
Article
Printable recipe

Inspired by a recipe by Thanom Palaboot (คุณถนอม ปาลบุต), circa 1941. Ms. Thanom Palaboot bestowed the name “Heavenly Clear Soup” upon this enthralling clear soup. The soup appeared in her rare trilogy of Siamese cookery, “The Kitchen Guide (khuu meuu gaan Khruaa; คู่มือการครัว)”, published in 1941. The broth of this calm, confident soup is a blend of well-layered basic chicken stock mixed with fresh young coconut water; the combination offers the broth a light and refreshing sweetness, a gentle acidity with nutty notes.

See more...

Masterclass

Clear soup with shredded chicken and rambutan stuffed with pork, shrimp and crab meat (แกงจืดก้อนแก้ว; gaaeng jeuut gaawn gaaeo)

8m 26s
Article
Printable recipe

Thai cuisine is renowned for its embrace of sour and sweet tastes into savory dishes. older Siamese recipes typically exploited fruit, drawing on its natural tones of sweetness and sourness to echo the flavor profile of savory dishes with a splendid freshness, color, and texture. In addition to the taste appeal, this astute use of fruit in cooking was considered luxurious; many of the common fruits we take for granted today were difficult to obtain and worth their weight in gold.

See more...

Masterclass
Beautiful curry แกงหงษา

“Beautiful curry” – Clear Soup of Beef and Salted, Pickled Chinese Plum (แกงหงษา ; gaaeng hohng saa)

13m 14s
Article
Printable recipe

Inspired by a recipe by Ms. Bootree Gralaksa (1898-1968)
A poetically named clear soup that has just a few ingredients, but presents startling flavor with a fresh and attractive appearance.

See more...

« » page 1 / 3

Articles and Recipes