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lemongrass pomelo salad

How to prepare roasted coconut (วิธีทำมะพร้าวคั่ว ; maphraao khuaa)

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

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.

Method of Grilling (วิธีปิ้ง; wi thee bping)

Method of Grilling (วิธีปิ้ง; wi thee bping)

Method of Grilling (วิธีปิ้ง): bamboo-clamped indirect charcoal grilling of fish and meat for preservation. From Tamra Khraawp Lo:hk, 1929.

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.

pork skin for salads

How to prepare pork skin for salads (วิธีเตรียมหนังหมูสำหรับเมนูยำต่างๆ)

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.

pickled garlic

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

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.

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.

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.

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

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.

How to prepare firm pork fat for salads (วิธีเตรียมมันหมูแข็งสำหรับเมนูยำต่างๆ)

How to render pork lard เจียวมันหมู

Rendering pork lard (เจียวมันหมู)

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.

Aromatic Alchemy - The Art and Science of Pounded Curry Pastes

how to make crispy shallots

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

how to make crispy garlic

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

weight conversion calculator

Traditional Thai weight units calculator - มาตราชั่งน้ำหนักโบราณของไทย

kao_kua

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

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