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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.
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)
ไตปลาทรงเครื่อง ; Spicy Salad of Grilled Tiger Prawns, Mackerel, Lemongrass and Aromatics with Infused Fermented Fish Innards Dressing
Spicy Salad of Grilled Tiger Prawns, Mackerel, Lemongrass and Aromatics with Infused Fermented Fish Innards Dressing (ไตปลาทรงเครื่อง ; dtai bpla sohng khreuuang)
If we could strip away the spices, the seasonings, the vegetables and the herbs from savory dishes we could uncover their naked flavor profile core. There, we would encounter a strong savory-umami, sometimes coupled with other basic elements of smoke and fat. This flavor core is, for us humans, the sought-after taste of protein; our first sip of mother’s milk, and the primal experience of burned game meat on the fire. Today we would like to highlight a powerhouse for umami creation: the fermentation process. We will focus on fermented fish innards from southern Thailand (dtai bpla ไตปลา), one of about a dozen fermented products used in the country. We will show you how chefs for the capital’s elite, as early as or, before the reign of King Phra Phutthaloetla Naphalai (Rama II, 1767-1824), harnessed its wild nature and created a dish similar to what we present today - a salad with infused fermented fish innards dressing.
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.
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
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.
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.
pickled garlic
Three flavors pickled garlic (or elephant garlic) (กระเทียมหรือกระเทียมโทนดองสามรส ; gra thiiam daawng saam roht)
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.
seasoned fish sauce
18 Seasoned fish sauce condiments (น้ำปลาปรุงรส ; naam bplaap roong roht)
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)
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.
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.
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)
Introduction to Thai Clear Soups
Introduction to Thai Clear Soups - The complexity of simplicity
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.
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.
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.
how to make crispy shallots
How to make crispy fried shallots (วิธีทำหอมแดงเจียว ; haawm jiaao)
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