Thaifoodmaster – Celebrating the Art of Authentic Thai Home Cooking Cuisine

Sand Ginger
(praw haawm ; เปราะหอม)

July 8, 2010 Ingredient Highlights

Sand Ginger (Kaempferia galanga), commonly known as kencur, aromatic ginger, cutcherry or resurrection lily, is known in Thai as praw haawm (เปราะหอม) or waan haawm (ว่านหอม) Sand ginger has a peppery camphory taste. It is one of four plants known as galangal, and is differentiated from the others by the absence of stem and dark [...]

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Salad of Thai Milkweed Flower
(yam daawk ; khajaawn ยำดอกขจร)

June 30, 2010 Edible Flowers

The first Thai restaurant in London was opened during the 1960′s by HRH Princess Jurairat Nasiriman (1910-2000) (พระเจ้าวรวงศ์เธอ พระองค์เจ้าจุไรรัตนศิริมาน), the granddaughter of HRH King Mongkut (Rama IV). Princess Jurairat chose to offer this salad on the menu and named it “Salad of Thai Milkweed Flower“. (Other names: Cowslip creeper, Telosma Cordata) This fresh and tasty [...]

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Northern Style Hang Lay Curry
(gaaeng hang laeh muu ; แกงฮังเลหมู)

June 6, 2010 Curry

This recipe comes all the way from India through the northern Burmese border. The masala spice mix is still sold in small packages with retro looking prints that seem to forever exist. There is no way in a recipe to communicate what’s going on in here; a thick red chili paste marinate, that bursts in [...]

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Rice Noodles with Shrimp and Aromatic Coconut Sauce
(khanohm jeen naam phrik goong; ขนมจีนน้ำพริกกุ้งสูตรมหาเด็ด)

May 10, 2010 Beans, Grains and Corn

Today’s menu will feed 30 – 40 hungry guests and will take more than 7 hours to complete. It is tasty and filling and requires tedious preparation and meticulous attention to details. You are probably correct. We do not cook it at home every day. We serve it in special occasions such as ordination ceremony, [...]

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Fermented Rice Flour Noodles
(เส้นขนมจีน ; sen khanohm jeen)

May 9, 2010 Ingredient Highlights

These fresh white noodles are made from rice that was allowed to ferment for three days before it was reduced to starch and than boiled, knead and finally cooked in the form of noodles . While some would think that khanohm jeen is Chinese in origin as the name suggest (jeen means Chinese in Thai), [...]

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Golden Beans or Dehusked Green Beans
(ถั่วทอง – ถั่วเขียวปอกเปลือก ; thuaa thaawng – thuaa khiaao bpaawk bpleuuak)

May 8, 2010 Basic Techniques

Mung beans, or green beans as they are known in Thailand, are ovoid in shape, and green in color. They are generally eaten either whole (with or without skins), as bean sprouts, or used in cooking – mostly in Thai desserts. Mung beans are green with the husk and called in Thai thuaa khiaao (ถั่วเขียว), [...]

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Sour and Spicy Smoked Dry Fish Soup
(ต้มโคล้งปลากรอบ ; dtohm khlohng bplaa graawp)

May 4, 2010 Boiled, Stewed, Braised, Sautéd and Poached

Here is a rustic sour soup recipe that is very light on ingredients. The broth is made by boiling dried smoked and lightly grilled freshwater fish. It is seasoned to the sour spectrum of the palate with the use of no more than tamarind. Semi ripe tamarind fruits were used in the early days as [...]

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