Home > Thai food recipes > Basic Thai cooking techniques
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)
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.
laap seasoning mix
Northern laap seasoning mix (น้ำพริกลาบ ; naam phrik laap)
seasoned fish sauce
18 Seasoned fish sauce condiments (น้ำปลาปรุงรส ; naam bplaap roong roht)
how to make crispy shallots
How to make crispy fried shallots (วิธีทำหอมแดงเจียว ; haawm jiaao)
How to render pork lard เจียวมันหมู
Rendering pork lard (เจียวมันหมู)
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.
Siamese Chili Relishes - The Professional Chef's Guide - น้ำพริก และ เครื่องจิ้ม
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
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.
pickled garlic
Three flavors pickled garlic (or elephant garlic) (กระเทียมหรือกระเทียมโทนดองสามรส ; gra thiiam daawng saam roht)
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 the basic fermented shrimp paste chili relish (น้ำพริกกะปิมาตรฐาน ; naam phrik gabpi maatdtrathaan)
dried_fish_scales
How to prepare dried fish scales (เกล็ดปลาแห้ง ; glet bplaa haaeng)
Dried fish scales can be used fried as a crunchy element for fish laap dishes or as a new crispy ingredient in your creative cooking.
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.
how to make crispy garlic
How to make crispy fried garlic (วิธีทำกระเทียมเจียว ; haawm jiaao)
Aromatic Alchemy - The Art and Science of Pounded Curry Pastes
Chili Choices in Curry - Crafting Flavor, Heat, and Aroma
The type of chilies – fresh, dried or rehydrated – and how they are processed into the curry paste have a significant influence on the dish’s flavor, color, aroma and heat profile. Fresh chilies inject an immediate, sharp spike of heat that rushes in with a piercing, punctuating intensity, a grassy aroma and fruity liveliness. Dried chilies, on the other hand, impart a subtle warmth alongside rich, earthy notes that gradually build up into a steady, lingering burn. The choice of the chili variety will also shape the curry’s flavor. Through an informed selection and processing of chilies, cooks can navigate between mild and spicy, fruity and earthy, and bright and mellow flavors, creating a complex and nuanced heart for their curries.
Introduction to Thai Clear Soups
Introduction to Thai Clear Soups - The complexity of simplicity
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.
kao_kua
How to prepare ground roasted rice (ข้าวคั่ว ; khaao khuaa)
1
2

Have a look at some of our favorite courses.

Aromatic Primer for Thai Cuisine - Part 1
Patterns – Decoding the Complexity of Siamese Curry Paste: A Multidimensional Exploration

Get Access – Join Thaifoodmaster Today

Practical and kitchen-tested recipes with a mix of theory, history, psychology, and Siamese culture tidbits.

  • Get access to everything right away. Unlock more than 50 Masterclasses, over 700 recipes and Articles

    Access to Thaifoodmaster’s constantly growing library of prime professional classes, articles, recipes and videos on Siamese culinary topics, available nowhere else in English.

  • GET EXTRA - New Masterclasses and Daily Recipes

    Gain access to NEW masterclasses as they become available. Access DAILY translations of heritage-recipes.

  • 1-1 support from Hanuman

    1-1 support from Hanuman to help you achieve your professional Thai culinary goals

  • Live Q&A Sessions

    The opportunity to join a monthly live two-hour videoconference where I can answer your questions.

  • Great Value!

    one year access for the price of 3 days in-person training.

You will get everything you need to:

  • To Get inspired

    When you design or build a new menu for an event or restaurant or even prepare for dinner with friends.

  • To Satisfy your curiosity.

    Finally !

  • To Master Your Craft

    Master your Thai cooking skills and expand your repertoire.

It is truly brilliant with a revolutionary approach introducing aspects and concepts never broached by cookbooks.
Ian Westcott
Ian Westcott
Sourcing Wines for Discerning Private Clients
Click to Read More Reviews
© 2008 – 2026 Thaifoodmaster