Thaifoodmaster – Celebrating the Art of Authentic Thai Home Cooking Cuisine

Crispy Basic Thai Omelette
(ไข่เจียว ; khai jiaao)

March 6, 2010 Basic Techniques

Blessed are the Thais for their unique attention for details. They do no spare efforts in creating intricate work of arts and their cuisine harmonizes flavors of robust ingredients in ingenious recipes. However, there will be days that even the Thais would crave for an easy, simple, cheap and tasty meal – a laid back, [...]

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Hot and Sour Soup with Shrimp
(tom yum goong ; ต้มยำกุ้ง)

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

Tom Yam is a type of soup with distinct sharp hot and sour flavors, scented with pleasant citrusy aroma. Tom Yam is known to seduce many westerners to fall in love with Thailand, its people and food. Many trips memories to Thailand were written in diaries, others are etched on film but all are stained [...]

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Pork Liver Stir-Fried With Flowering Chives
(ดอกกุยช่ายผัดตับหมู ; daawk guy chaai phat dtap muu)

March 2, 2010 Central Plains and Bangkok Cuisine

A quick and tasty dish from the hot mouth of the dragon with only three ingredients! Flowering Chives, Pork Liver and Garlic Flowering Chives are all year round favorites for their mild garlicky flavor, and can be purchased inexpensively at almost any Asian market. In Thailand we like to fry them with pork, pork liver [...]

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Chicken Wings in Black Pepper Caramel
(ปีกไก่พริกไทยดำซอสคาราเมล ; bpeek gai phrik thai dam sauce caramel)

February 28, 2010 Appetizer Recipes

Here is a quick and tasty dish that allows me to be genuinely emotional, I shed tears every time I chop the mountain of shallots and I grin from ear to ear without an apparent reason when I see the beautiful deep amber color the chicken wears after less than 15 minutes of preparations, a [...]

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Making Fermented Thai Pork Sausage
(แหนมหมู ; naem moo)

February 24, 2010 Appetizer Recipes

Search the luggage of Thai people travelling aboard and you will surely find food items rolled with a newspaper or a piece of cloth, hidden deep in their bags. Thai students will never travel without a jar of their favorite Roasted Chili Jam and Thai Housewives will always carry their preferred Fermented Shrimp Paste. Both [...]

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Cured Pork Fried with Glass Noodles and Egg
(แหนมผัดวุ้นเส้นใส่ไข่ ; naem pat woon sen sai khai)

February 23, 2010 Eggs

Cured pork is made by fermenting a mixture pork meat, cooked pork skin julienne, salt, garlic and cooked sticky rice wrapped in banana leaves. During the summer we leave the wraps unrefrigerated until a rich savory and slightly sour flavor develops. This method of preserving meat goes back to the days before refrigeration was widely [...]

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Chili & Lime Fish Sauce
(พริกน้ำปลา or น้ำปลาพริก ; phrik naam bplaa)

January 6, 2010 Basic Techniques

Mixing finely chopped fresh chilies including their seeds with fish sauce and a splash of lime juice makes the staple sauce accompanying almost every Thai dish. Restaurants reserve it an honor place on the table, next to the tissue paper and the tooth picks. The debate is on. Some call it “phrik naam bplaa” other [...]

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