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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.

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.

Crispy pork or sweet beef threads (หมูเค็มผัดฝอย; muu khem phat faawy)

Crispy sweet pork or beef threads (หมูเค็มผัดฝอย ; muu khem phat faawy)

This is a modern version of a classic sweet meat threads condiment that often complements chili relishes or is served as a side dish in classic Siamese samrub meals.

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)

weight conversion calculator

Traditional Thai weight units calculator - มาตราชั่งน้ำหนักโบราณของไทย

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.

how to make crispy shallots

How to make crispy fried shallots (วิธีทำหอมแดงเจียว ; haawm jiaao)

Grilling Fish, Various Meats, and Large Birds (ย่างปลา เนื้อสัตว์ต่างๆ และนกใหญ่; yaang bplaa neuua sat dtaang dtaang lae nohk yai)

Grilling Fish, Various Meats, and Large Birds (ย่างปลา เนื้อสัตว์ต่างๆ และนกใหญ่; yaang bplaa neuua sat dtaang dtaang lae nohk yai)

Yaang bplaa: fish, meats, and large birds smoke-dried over smoldered coconut husk with banana leaf covering. Tamra Khraawp Lo:hk, 1929.

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.

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

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)

How to render pork lard เจียวมันหมู

Rendering pork lard (เจียวมันหมู)

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.

lemongrass pomelo salad

How to prepare roasted coconut (วิธีทำมะพร้าวคั่ว ; maphraao khuaa)

how to make crispy garlic

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

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.

Introduction to Thai Clear Soups

Introduction to Thai Clear Soups - The complexity of simplicity

สูตรทำแหนมหมู

Naem is a fermented sausage made with pork, pork skins, cooked sticky rice (glutinous), fresh garlic, salt, sugar and bird’s eye chilies. The sausage is wrapped in banana leaves or synthetic casings, and fermented for 3-5 days at about 30 degrees (C) and 50% humidity. The fermentation process enables the growth of lactic acid bacteria and yeasts, mostly lactobacilli, which accounts for the sourness of the sausage. The salt acts as an inhibitor - preventing the meat from going rotten, allowing the lactic acid bacteria and yeasts to feed on the rice and sugar, and fermenting the meat to perfection.

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

seasoned fish sauce

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

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