Thaifoodmaster – Celebrating the Art of Authentic Thai Home Cooking Cuisine

Basic Red Thai Curry Paste
(น้ำพริกแกงเผ็ด ; nam phrik gaaeng phet)

April 5, 2010 Thai Curry Paste Recipes

I know it is easy to reach to the supermarket shelves and grab a pack of Thai curry paste. I hope that you will consider making your own and I think you should. Things often get lost in translation, and even worse if they are commercially pre-packed for five years of use. Thai cooking is [...]

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Fish Jungle Curry
(แกงป่าปลา ; gaaeng bpaa bplaa)

April 3, 2010 Curry

Forest dwellings communities and populations bordering forests relay on the forest as their main food source. They collect herbs and plants, fruits and vegetables, roots and nuts, and hunt for a wide range of game, such as wild boar, dear, small birds and frogs. Jungle food is quick and simple to prepare and contain only [...]

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Bitter Yellow Eggplant
(มะเขือขื่น ; ma kheuua khuen)

April 1, 2010 Ingredient Highlights

Botanic name: Solanum xanthocarpum Schrad. & Wendl. In Thai, khuen means nasty, and this member of the eggplant family has beyond words a wrong flavor. Thai people know how to bring the best out of their ingredients, even from those that in first glance seem helpless. Luckily, it is awful only in its greenish interior. [...]

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Maawn Fermented Fish Paste
(กะปิมอญ ; gabpi maawn)

March 31, 2010 Ingredient Highlights

It is thought that gabpi maawn was introduced to Thai cuisine by the Mon people, an ethnic group of Burma. gabpi maawn is made from the flesh of small fresh water fishes, such as Thai river sprat (ปลาชิว) and Siamese mud carp (ปลาสร้อย). The fishes are sun dried and then finely pounded. They are left [...]

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Stir-Fried Squid with Salted Duck Eggs
(ปลาหมึกผัดไข่เค็ม ; bplaa meuk phat khai khem)

March 23, 2010 Chinese

In this straightforward and rewarding stir-fried dish, I am using boiled salted duck egg, available from Asian markets, as my flavoring assistant. During stir-frying, the egg yolk dissolves to a velvety sauce that softly coats the squids, and complimenting their ocean’s flavor. The alternate reds and greens strips of the vegetables emerged from the buttery [...]

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Thai Style Fragrant Eggs and Pork Chinese Five-Spice Stew
(ไข่พะโล้หมูสามชั้นเห็ดหอม ; khai phalo muu saam chan het haawm)

March 22, 2010 Boiled, Stewed, Braised, Sautéd and Poached

Here is an aromatic stew that leans toward the sweet spectrum of the palate. An all time Thai favorite, that was introduced locally by the Chinese-Cantonese and Tae Chiew immigrants who flocked the kingdom in the early nineteenth century. “Pah Ziah” refers in Chinese to the art of medicinal herbal preparations and “Lou” means a [...]

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Tasty Thai Fried Eggs and Shrimp Salad
(ยำไข่ดาว; yam kai dao)

March 20, 2010 Eggs

When the age-old question “what is for dinner” pops up, I bet that many of us will prefer recipes with just few ingredients found on supermarket shelves, short on preparation and cooking time. A difficult request from an ethnic oriented food website. However, today I will surplus that request and bring you a recipe that [...]

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