Visual Index of Thaifoodmaster’s Authentic Thai Food Recipes

Are you a chef or food lover? Join our in-person workshops in Chiang Mai, Thailand. Learn traditional techniques from a Thai cuisine expert in a serene farm setting.  ✨ Reserve your spot now as spaces are limited!

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

faux-frog-salad
Faux Frog Salad – A Salad of Coconut Braised Chicken with Young Coconut and Chili Jam Dressing (ยำกบเทียม; yam gohp thiiam)
khao-prasuri
Phra Suli - Three-Flavor Seasoned Rice with Shrimp, Firm Pork Fat and Pork Skin (ข้าวพระศุลี; Khaao Phra Soolee)
003-2-05-25 Salt-Cured Oyster Salad (หอยอีรมดองเค็ม; haawy ee rohm daawng khem)
haaw mohk
c1908 Haaw Mohk steamed savory curried cakes featuring crab meat, chicken, and pork (ห่อหมกทรงเครื่อง อย่างท่านผู้หญิงเปลี่ยน ภาสกรวงศ์ แม่ครัวหัวป่าก์  พ.ศ. 2451 ; haaw mohk sohng khreuuang)
003-2-04-28 Deep-fried Clown Featherback Fish Fins (ทอดเชิงปลากราย; thaawt cheerng bplaa graai)
003-2-03-39 Braised Pork with Bamboo Shoots (หมูต้มกับหน่อไม้ไผ่ตง; muu dtohm gap naaw mai phai dtohng)
003-2-05-24 Fish in Bamboo Tube (วิธีหลามปลาแกล้ม; wi thee laam bplaa glaaem)
003-2-03-36 Pork and Bauhinia Flower Curry (แกงหมูกับดอกส้มเสี้ยว; gaaeng muu gap daawk sohm siaao)
Salad of White Turmeric, Salted Prawns and Pork
(yam khamin khaao goong khem ; ยำขมิ้นขาวกุ้งเค็ม)
003-2-08-42 Stuffed Mackerel (ปลาทูสดถอดสอดไส้; bplaa thuut doht oht saawt sai)
การห่อทรงเตี้ย
Low banana leaf wrap (การห่อทรงเตี้ย ; gaan haaw sohng dtiia)
003-2-04-49 Yam Salad of Mandarin Orange Peel (ยำเปลือกส้มจีน; yam bpleuuak sohm jeen)
003-2-04-02 Crab and Pork Sausage (ไส้กรอก; sai graawk)
003-2-01-07 Observations on Food and Eating (ความสังเกตเรื่องอาหารการกิน)
003-2-05-13 Fish to be Eaten with Rough Cocklebur (ปลาสำหรับรับประทานกับผักกระชับ; bplaa sam rap rap bpra thaan gap phak gra chap)
003-2-04-19 Pla Fresh Termite Mushroom (พล่าเห็ดโคนสด; phlaa het kho:hn soht)
003-2-08-02 Steamed Crab and Pork Dumplings (ขนมจีบอีกวิธีหนึ่ง; khanom jeep eek wi thee neung)
003-2-03-05 Nohpa gaao sour curry (แกงนพเก้า; gaaeng nohp gao)
003-2-06-14 Bua Loy - Rice Balls in Sweetened Coconut Milk (ขนมบัวลอย; kha nohm buaa laawy)
003-2-04-41 Pla Transparent Shrimp (พล่ากุ้งฝอยสด; phlaa goong faawy soht)
Snakehead Fish Nam Tok Recipe ; Spicy Issan Style Deep Fried Snakehead Fish Dressed with Fresh Herbs
(naam dtohk bplaa chaawn)
สูตรทำน้ำตกปลาช่อน
1
2
3
4
5
6
7
8
9
10
11
12
13
14
15
16
17
18
19
20
21
22
23
24
25
26
27
28
29

Have a look at some of our favorite courses.

Patterns – Decoding the Complexity of Siamese Curry Paste: A Multidimensional Exploration
The Golden Trails of Curry Powder – เรื่องราวของผงกะหรี่

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 350 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 Monthly Masterclasses and Recipes

    Gain access to NEW MONTHLY masterclasses as they become available. 

  • 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