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Coconut-Braised Sun-Dried Salted Beef with Bamboo Shoots...
แกงต้มกะทิเนื้อโคเค็ม - In this dish, umami-charged, salted sun-dried beef is gently grilled over charcoal, adding smoke and caramelized elements that emerge in the core of the flavor profile,...
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Goong Saawn Glin – A Thai Royal Appetizer of Flaky Acid-Cooked Shrimp,...
กุ้งแนม" หรือ "กุ้งซ่อนกลิ่น - Goong naaem (goong saawn glin) according to the 1908 recipe in Lady Plean Passakornrawong’s “Maae Khruaa Huaa Bpaa (ตำราแม่ครัวหัวป่าก์)” cookbook. Flaky acid-cooked...
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Rose Petals Salad (ยำกลีบกุพชกะ ; yam gleep goop cha ga)
Chef Thapakorn Lertviriyavit (Gorn) brings us a rare perfumed and colorful starter [salad] dish that was rediscovered in a cookbook written by a former governor of Nakhon Ratchasima (พระยานครราชเสนี -...
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Beef Curry Seasoned with Fermented Shrimp Paste Chili Sauce (แกงรัญจวน ;...
Gaaeng Ranjuaan is spicy, sour, sweet and salty beef curry seasoned with no more than fermented shrimp paste chili sauce. It should be served steaming hot, and must possess three distinct flavors,...
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Naam Phrik Lohng Reuua (Boat Embarking Chili Relish), Relish of Fermented...
Naam phrik lohng reuua (น้ำพริกลงเรือ) - Literally translated as “boat embarking chili relish”, this particular boat seems to have drifted a long way from port and these days, the actual dish served in...
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Beef Phanaeng Curry and Ancient Grilled Phanaeng Chicken Curry (พะแนงเนื้อ...
Breaking news: The oldest Thai cookbook, as well as history’s first-ever recorded recipe for Phanaeng curry, are revealed for the first time on Thaifoodmaster.com - A 126-year-old cookbook written by...
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Miang kham – A royal leaf wrap appetizer เมี่ยงคำ
Each leaf-wrapped parcel is a kaleidoscope of flavors and richness, textures, aromas and sensations. Fresh green-earthy-chlorophyll-herby-tobacco-peppery wild betel leaves enfold bursts of flavor from...
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Jee (Jeen) Juaan Red Curry of Chicken, Banana Chilies, Peanuts and Indian...
Also known as: gaaeng jeen juaan (แกงจีนจ๊วน), or gaaeng juaan (แกงจ๋วน). Gaaeng jeen juaan is a coconut-based red curry. With primary ingredients of chicken, light green banana chili peppers and...
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Spicy Salad of Grilled Tiger Prawns, Mackerel, Lemongrass and Aromatics with...
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,...
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Swamp Eel Triple-Layered Red Curry with Fingerroot, Bitter Ginger, Sand...
This eel curry includes a greater-than-usual quantity of aromatics used over three stages. First, the eel is cleaned and sliced into segments; then it is fried with a generous amount of lemongrass,...
View ArticleMassaman Curry – The Untold Story (แกงมัสมั่น – แกงมาชะแมน – แกงหมัดสมั่น)
The post Massaman Curry – The Untold Story (แกงมัสมั่น – แกงมาชะแมน – แกงหมัดสมั่น) appeared first on Thaifoodmaster. Related posts: Jee (Jeen) Juaan Red Curry of Chicken, Banana Chilies, Peanuts and...
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Khanohm faawy or Khanohm handtraa A Forgotten Thai Dessert and Snack ขนมฝอย...
Known as Khanohm faawy (ขนมฝอย) or Khanohm handtraa, this sweet or savory packet can be a dessert or a snack. The dessert has a sweet filling of silky mung beans and a coconut marzipan-like paste,...
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Thai Relish of Fermented Fish, Grilled Catfish, Pork and Shrimp...
Fish fermentation consists of a simple salt-curing process: mixing or coating a whole fish, sliced fish or minced fish meat with salt and rice husks (or ground roasted rice). The mixture is then...
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Thai Chili Relish with Pork, Shrimp and Fresh Peppercorns (น้ำพริก พริกไทยสด...
Studded with small green peppercorns that burst with a mild peppery pungency, this relish is not as spicy as one might expect from a Thai chili relish - nor does the sour taste serve as a noticeable...
View ArticleRose Petals Salad (ยำกลีบกุพชกะ ; yam gleep goop cha ga)
Chef Thapakorn Lertviriyavit (Gorn) brings us a rare perfumed and colorful starter [salad] dish that was rediscovered in a cookbook written by a former governor of Nakhon Ratchasima (พระยานครราชเสนี -...
View ArticleBeef Curry Seasoned with Fermented Shrimp Paste Chili Sauce (แกงรัญจวน ;...
Gaaeng Ranjuaan is spicy, sour, sweet and salty beef curry seasoned with no more than fermented shrimp paste chili sauce. It should be served steaming hot, and must possess three distinct flavors,...
View ArticleNaam Phrik Lohng Reuua (Boat Embarking Chili Relish), Relish of Fermented...
Naam phrik lohng reuua (น้ำพริกลงเรือ) - Literally translated as “boat embarking chili relish”, this particular boat seems to have drifted a long way from port and these days, the actual dish served in...
View ArticleBeef Phanaeng Curry and Ancient Grilled Phanaeng Chicken Curry (พะแนงเนื้อ...
Breaking news: The oldest Thai cookbook, as well as history’s first-ever recorded recipe for Phanaeng curry, are revealed for the first time on Thaifoodmaster.com - A 126-year-old cookbook written by...
View ArticleMiang kham – A royal leaf wrap appetizer เมี่ยงคำ
Each leaf-wrapped parcel is a kaleidoscope of flavors and richness, textures, aromas and sensations. Fresh green-earthy-chlorophyll-herby-tobacco-peppery wild betel leaves enfold bursts of flavor from...
View ArticleJee (Jeen) Juaan Curry of Chicken, Banana Chilies, Peanuts and Indian Spices...
Also known as: gaaeng jeen juaan (แกงจีนจ๊วน), or gaaeng juaan (แกงจ๋วน). Gaaeng jeen juaan is a coconut-based red curry. With primary ingredients of chicken, light green banana chili peppers and...
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