Thaifoodmaster – Celebrating the Art of Authentic Thai Home Cooking Cuisine

White Turmeric
(khamin khaao ; ขมิ้นขาว)

November 5, 2010 Ingredient Highlights

White turmeric is the underground stem (rhizome) of the tropical plant Curcuma zedoaria in the ginger family. About 80 species of Curcuma have been identified, including the better-known culinary member of the family, the turmeric, with its deep yellow pigment. Quite rare in the west, white turmeric is used in Thai, Indonesian and Indian cuisines. [...]

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Fresh Coconut Milk Tom Yum Soup of Grilled Banana Blossom and Chicken
(dtohm yam gathi huaa bplee yang sai gai ;
ต้มยำกะทิหัวปลีย่างใส่ไก่)

October 30, 2010 Banana and Banana Blossom

It will not be an overstatement to say that banana trees accompany Thai people from their birth to the afterlife. Starting with the decorative objects made out of banana leaves newborns receive to invite protective spirits, and continues their entire life with the endless uses for banana leaves, trunks and fruits; finally ending with the [...]

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Pork and Sweet Corn Snack
(thaawt man khaao phoht ; ทอดมันข้าวโพด)

October 24, 2010 Beans, Grains and Corn

If you are looking for a quick and tasty snack try this one. Like a beautiful jewel studded with gems, the yellow corn kernels are peeking through the golden crust… a festive choice for a party, afternoon brunch, or for a buffet table. The sweetness of the corn is beautifully enhanced by the aromatic seasoning; [...]

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Coriander Root, Garlic, and White Peppercorns Paste
(raak phak chee grathiiam phrik thai ; รากผักชีกระเทียมพริกไทย)

October 24, 2010 Basic Techniques

Many recipes call for coriander root, garlic, and white peppercorns paste. While I have seen commercial preparations available, there is really no excuse not to use freshly made paste when needed. Successful cooking has a lot to do with the attention one gives to the flavor base and these three kings of Thai cooking should [...]

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Cucumber and Shallots Relish
(Ajat ; อาจาด – น้ำจิ้มแก้เลี่ยน)

October 23, 2010 Basic Techniques

Ajat is extremely simple yet elegant, and when you include it side to deep-fry or oily dishes, it is a knockout. Ajat is commonly served alongside Satay, Murtabak, Fish cakes and other deep fried snacks. Its sweet and sour syrup helps to mellow down the oily richness. You can prepare the syrup ahead of time [...]

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Gabpi khuaa, An ancient dip from the central plains
(lohn gabpi khuaa ; หลนกะปิคั่ว)

July 22, 2010 Appetizer Recipes

Here is a dish that accompanies Thai cuisine for many centuries and has not been brainwashed by any foreign cuisine; Lon – an authentic Thai kind of a dip that is banking on tradition. Lon (lohn ; หลน) means in Thai to simmer. In this ancient style dip, minced pork, fermented shrimp paste along with [...]

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Roasted Chili Paste
(Nam Prik Pao ; น้ำพริกเผา หรือ น้ำพริกผัด)

July 18, 2010 Basic Techniques

Fried Chili Paste aka Nam Prik Pao Recipe

Relishes are perhaps one of the most ancient forms of Thai food. Served with rice and some fresh vegetables normally picked from fences around the house. However, Thai simplicity is never blend. nam phrik phao is designed to store well, almost indefinitely, and The Thai touch of ancient wisdom guarantees that besides being nutritionally balanced [...]

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