เทคนิคพื้นฐาน - Thai Food Recipes Collection - Thaifoodmaster

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How to prepare the basic fermented shrimp paste chili relish (น้ำพริกกะปิมาตรฐาน ; naam phrik gabpi maatdtrathaan)

kao_kua

How to prepare ground roasted rice (ข้าวคั่ว ; khaao khuaa)

how to grill catfish

How to grill a catfish (วิธีย่างปลาดุก)

Catfish are not too fussy about the waters in which they swim. They can even flourish in stagnant waters and flooded rice fields. Thus, they have a slimy, scaleless skin and oily meat with a muddy after taste. They are most suitable for grilling, deep-frying or in curries.

cooking with blood

Cooking with blood - How to prepare fresh blood วิธีเตรียมเลือดสดสำหรับการทำอาหาร

While the general assumption is that cooking with blood is associated with regional and rustic cuisine, in fact, animal blood was part of the aristocracy’s diet as well

chili kam

All-Purpose Sour, Sweet and Salty Chili Jam (Modern Version) (naam phrik phao; น้ำพริกเผาสมัยใหม่)

Thai Chili Jam - This is a chili jam similar to what is commonly sold under the name of roasted chili paste (naam phrik phao; น้ำพริกเผา). It is widely used as a condiment in salad dressings, soups, and seasoning for stir-fried dishes. I like to have control over my pantry ingredients, so I always use homemade naam phrik phao. Furthermore, since it is a basic ingredient used in so many dishes, anything less than the best will drastically impair the quality of your dishes.

pork skin for salads

How to prepare pork skin for salads (วิธีเตรียมหนังหมูสำหรับเมนูยำต่างๆ)

Introduction to Thai Clear Soups

Introduction to Thai Clear Soups - The complexity of simplicity

Enhanced Fried Garlic with Bird's Eye Chilies and White Peppercorns (กะเทียมเจียวรสสูง; grateam jiaao rot suung)

Enhanced Fried Garlic, garlic pounded with bird's eye chilies and white peppercorns, fried in lard as a universal flavor enhancer. From Mom Ying Supha, 1949.

pickled garlic

Three flavors pickled garlic (or elephant garlic) (กระเทียมหรือกระเทียมโทนดองสามรส ; gra thiiam daawng saam roht)

อาจาด - น้ำจิ้มแก้เลี่ยน

Ajat is extremely simple yet elegant, and when you include it side to deep-fry or oily dishes, it is a knockout. Ajat is commonly served alongside Satay, Murtabak, Fish cakes and other deep fried snacks. Its sweet and sour syrup helps to mellow down the oily richness. You can prepare the syrup ahead of time and assemble it just before serving.

How to render pork lard เจียวมันหมู

Rendering pork lard (เจียวมันหมู)

wrapping food with banana leaves

Wrapping food with banana leaves (การห่ออาหารและขนมด้วยใบตอง)

Wrapping food with banana leaves - including step by step tutorials of common wrapping styles (การห่ออาหารและขนมด้วยใบตอง)

The Direction of the Cut - Following the Structure Across Thai, Chinese, and Japanese Culinary Traditions: Verbs, Chemistry, and the Architecture of the Knife Cut

Pick up a shallot. The thin lines running from root to tip are not cosmetic - they are the bulb's structural axis, the direction along which its cells elongated as it grew. The choice you make at the cutting board is the angle at which your knife will sever those cells. The decision turns out to be governed by the same principle whether you are slicing shallots, butchering meat, preparing sashimi, or scoring squid. This essay follows that principle across the Thai, Chinese, and Japanese culinary traditions - through their verbs, their chemistry, and the architecture of the cut. It is one of the deepest patterns in cooking, and one of the least discussed.

how to make crispy garlic

How to make crispy fried garlic (วิธีทำกระเทียมเจียว ; haawm jiaao)

naa-pla-ra

How to prepare seasoned fermented fish sauce (น้ำปลาร้าปรุงรส ; naam pla rapruung roht)

To mellow the fishy-umami aggressiveness of the fermented fish, as well as to ensure hygiene, the fermented fish and its broth are boiled with equally strong aromatics until each element releases its aroma and together help to counter the fishy odor of the fermented fish.

Old Fashioned Roasted Chili Jam (น้ำพริกเผา; nahm phrik phao)

Old Fashioned Roasted Chili Jam (น้ำพริกเผา; nahm phrik phao)

Nam phrik phao prepared without any oil, using sun-dried and dry-roasted aromatics combined with boiled seasonings. From Jeeb Bunnag's 1945 cookbook.

Coconut Batter for Fried Accompaniments (แป้งชุบเครื่องทอด; bpaehng choop khreuuang thaawt)

Coconut Batter for Fried Accompaniments (แป้งชุบเครื่องทอด; bpaehng choop khreuuang thaawt)

Coconut Batter for Fried Accompaniments, a rice flour mixture kneaded with limestone solution until glossy. From Jeeb Bunnag's 1945 cookbook of Thai snacks and desserts.

lemongrass pomelo salad

How to prepare roasted coconut (วิธีทำมะพร้าวคั่ว ; maphraao khuaa)

Siamese Chili Relishes - The Professional Chef's Guide - น้ำพริก และ เครื่องจิ้ม

How to prepare Makwen-infused fish sauce (มะแขว่นดองน้ำปลา)

How to prepare makwen-infused fish sauce (มะแขว่นดองน้ำปลา)

A fish sauce infused with palate-numbing makwen is great for seasoning those dishes that draw their seasoning from phrik laap.

seasoned fish sauce

18 Seasoned fish sauce condiments (น้ำปลาปรุงรส ; naam bplaap roong roht)

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