Fermented Rice Noodles with Sweet Prawn-and-Mung-Bean Sauce (ขนมจีนน้ำพริก; khanohm jeen naam phrik)
Fermented Rice Noodles with Sweet Prawn-and-Mung-Bean Sauce (ขนมจีนน้ำพริก; khanohm jeen naam phrik)
cured oysters
c1949 Quick-cured oysters with ginger and kaffir lime zest by Maawm Ying Soophaa (หอยนางรมดอง โดย หม่อมหญิงสุภา พ.ศ. 2492; haawy naang rohm daawng)
Siamese Fireback Chicken (ไก่พระยาลอ; gai phra yaa laaw)
Fried Dried Fish with Watermelon (ผัดปลาแห้งแตงอุลิต ; phat bplaa haaeng dtaaeng oo lit)
Fried Dried Fish with Watermelon (ผัดปลาแห้งแตงอุลิต ; phat bplaa haaeng dtaaeng oo lit)
Chicken in Pig's Stomach (ไก่ในกะเพาะ; gai nai ga phaw)
Chicken in Pig's Stomach (ไก่ในกะเพาะ; gai nai ga phaw)
Mock Chicken Biryani (ข้าวหมกไก่จำแลง; khaao mohk gai jam laaeng)
Mock Chicken Biryani (ข้าวหมกไก่จำแลง; khaao mohk gai jam laaeng)
Cantonese-Style Tofu (เต้าหู้แคนต้อน; dtao huu khaaen dtaawn)
Cantonese-Style Tofu (เต้าหู้แคนต้อน; dtao huu khaaen dtaawn)
Rice Crackers with Sichuan Style Naa Dtang Savory Topping (น่าตั้งเสฉวน; naa dtang saeh chuaan)
Rice Crackers with Sichuan Style Naa Dtang Savory Topping (น่าตั้งเสฉวน; naa dtang saeh chuaan)
Krayathip (กระยาทิพย์; gra yaa thip)
Krayathip (กระยาทิพย์; gra yaa thip)
Shanghai-Style Fried Rolls (ทอดมันเซี่ยงไฮ้; thaawt man siiang hai)
Shanghai-Style Fried Rolls (ทอดมันเซี่ยงไฮ้; thaawt man siiang hai)
Royal-Style Stir-Fried Unripe Rice with Pork and Seafood (ข้าวเหม้าหมี่; khaao mao mee)
Royal-Style Stir-Fried Unripe Rice with Pork and Seafood (ข้าวเหม้าหมี่; khaao mao mee)
Thong Yip Naan Nueng (ทองหยิบนานนึ่ง; thaawng yip naan neung)
Thong Yip Naan Nueng (ทองหยิบนานนึ่ง; thaawng yip naan neung)
Shrimp-Topped Canapes (ขนมปังหน้ากุ้ง; khanohm bpang naa goong)
Shrimp-Topped Canapes (ขนมปังหน้ากุ้ง; khanohm bpang naa goong)
Battered Fried Firm Pork Fat, also called Muu Gradoht (ทอดมันมันหมูแข็ง; thaawt man man muu khaeng)
Battered Fried Firm Pork Fat, also called Muu Gradoht (ทอดมันมันหมูแข็ง; thaawt man man muu khaeng)
Heavenly Beef (เนื้อทิพย์; neuua thip)
Heavenly Beef (เนื้อทิพย์; neuua thip)
Steamed Dumplings with Scalloped Edges (ปั้นขลิบนึ่ง; bpan khlip neung)
Steamed Dumplings with Scalloped Edges (ปั้นขลิบนึ่ง; bpan khlip neung)
Sand Noodles (ก๋วยเตี๋ยวทราย; guay dtiaao saai)
Sand Noodles (ก๋วยเตี๋ยวทราย; guay dtiaao saai)
Magical Turtle Egg Dumplings (ขนมไข่เต่าวิเศษ; khanohm khai dtao wiset)
Magical Turtle Egg Dumplings (ขนมไข่เต่าวิเศษ; khanohm khai dtao wiset)
Savory Filled Cockle Shell Dumplings (คลางแคลงทรงเครื่อง; khlaang khlaaeng sohng khreuuang)
Nang Laweng Sticky Rice (ข้าวเหนียวนางละเวง; khaao niaao naang la waehng)
Nang Laweng Sticky Rice (ข้าวเหนียวนางละเวง; khaao niaao naang la waehng)
Cancer Crab Egg Noodles (บะหมี่กรกฎ; ba mee gaaw ra goht)
Cancer Crab Egg Noodles (บะหมี่กรกฎ; ba mee gaaw ra goht)
1
2
3
4
5

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