Thaifoodmaster

Online Siamese Culinary Masterclasses for Professional Chefs and Thai food enthusiasts

Join my in-depth, inclusive, highly inspirational, and informative online courses. How would you like to master your Thai cooking skills and learn both familiar and unknown dishes from the Siamese culinary legends of the past? In my masterclasses, for the first time in the English language, I reveal the culinary secrets hidden in old and hard-to-find Siamese cookbooks and recipes dating from the late 19th century to modern days.

11/05/2026

วิธีเผาหัวสุกรป่า (wi thee phao huaa soo gaawn bpaa)
Method for Roasting Wild Boar's Head
Nor.Sor.Hor.Dor (น.ส.ห.ด), 1929

Boar's Head, Bamboo, Twenty Days

Light the fire. If firewood, wait until the smoke clears — any lingering will foul the meat. Wild boar's head — or muntjac, deer, cattle, water buffalo. Turn the head back and forth in the flames until every hair is singed and charred. Scrape. Wash. Slice thin. Bamboo shoots — dtohng, monastery, domestic, pai baa, any will do. Chopped or shaved thin, soaked in salt water until no bitterness or astringency remains. Drain. Khlook khlaao with the meat and enough salt to season and prevent spoiling. Twenty days to one month, until pleasantly sour. Lohn — a coconut-cream relish. Eaten raw like pla ra. Boiled into clear soup, gaaeng phet curry, gaaeng khuaa curry, sour curry, or any curry. Nor.Sor.Hor.Dor, 1929.

Now in the Archive →
thaifoodmaster.com/heritage

The Siamese Recipe Archive is a Thaifoodmaster preservation project. We digitize, translate, and publish historical Thai culinary manuscripts — primary sources from the Rattanakosin era.

10/05/2026

ลาบเลือดโคหรือสุกร (laap leuuat kho reu sukon)
laap with Beef or Pork Blood
Nor.Sor.Hor.Dor (น.ส.ห.ด), 1929

Three Cold-Water Glasses of Blood

Slice and squeeze two limes, three if small, seeds strained. Pour into three cold-water glasses of blood, cattle or pig. Stir. Then one tea cup toasted rice, dry-roasted golden and crisp, ground fine and brass-sifted. Fifteen shallot bulbs, twenty garlic cloves, thirty bird's-eye chilies, ten kaffir lime leaves, five stalks fresh shallot. Galangal and lemongrass, small amounts. A handful each of coriander, Vietnamese coriander, mint. A little tree basil. All chopped fine. One coffee spoon salt. One tea cup pla ra. Stir to combine. Taste. Eat suk-dip, raw, white pepper over the top, coriander around the plate. Or to the wok, stir-toss until the blood cooks through. Nor.Sor.Hor.Dor, 1929.

Now in the Archive →
thaifoodmaster.com/heritage

The Siamese Recipe Archive is a Thaifoodmaster preservation project. We digitize, translate, and publish historical Thai culinary manuscripts — primary sources from the Rattanakosin era.

10/05/2026

Dtam Raa Khraawp Lo:hk (ตำราครอบโลก) A Cookbook Encompassing the World
By Nor.Sor.Hor.Dor (น.ส.ห.ด, pseud.), Bangkok, 1929

Among the earliest Thai cookbooks to print northeastern, northern, central-Thai household, palace, and foreign preparations together under a single technique sequence. The volume opens with ox or pig blood laap on page 28 and closes with a palace-tradition khaao chaae samrub on page 244 — a bookend that frames the volume's geographic and social reach.

The author published under initials and left no biographical trace. Her preface is a speculative natural history of cooking — laap derived from laap (ลาภ, windfall) earned in forest, waterside, and stream; fermentation discovered in a forgotten bamboo tube; sausage born when hunters packed offal into cleaned intestines and grilled them. A separate twenty-seven-page introduction places the recipes inside the nutritional science of her moment, with daily carbon-and-nitrogen accounting, weight-and-measure tables converting between Thai and Western units, and infant feeding protocols.

The book contains the earliest published Thai recipe for sohm dtam in the form recognized today (page 70), six years before its appearance in Sai Yaowapa (1935). The technique chapters hold gaaeng sohm chiang mai, Lao-attributed miiang laao, fried silkworm pupae, ngohp in banana leaves, and corn soup side by side — regional, household, palace, and foreign repertoires sharing one framework.

Now in the Archive →
thaifoodmaster.com/heritage

The Siamese Recipe Archive is a Thaifoodmaster preservation project. We digitize, translate, and publish historical Thai culinary manuscripts — primary sources from the Rattanakosin era.

07/05/2026

แกงเผ็ด แบบสากล (gaaeng phet baaep saa gohn)
"International Style" Spicy Red Curry
Gingganok Gaanjanaaphaa (กิ่งกนก กาญจนาภา), 1935

Or It Becomes Turtle-Style Curry

Divide the coconut cream. One half cracks over heat until the oil separates — the fat where the paste fries until fragrant. The other half held back, returned mid-cook against scorching. The beef is stir-fried dry, then with fish sauce until the fish sauce dries. One heaped teaspoon of kapi pounded with soaked dried chilies, shallots, garlic, galangal, lemongrass, kaffir lime zest, coriander and cumin seeds. Kaffir lime leaves added with the beef. Fish sauce and sugar to season. One green tomato, six wedges, and the halved chilies added late. Hang kati (หางกะทิ) — the thin coconut milk — added to consistency. Two basils — holy, white variety, and Thai — at the last moment. Baaep saa gohn (แบบสากล) — international style. Keep the paste complete or it becomes turtle-style curry. — Ms. Gingganok Gaanjanaaphaa, 1935.

Now in the Archive →
thaifoodmaster.com/heritage

The Siamese Recipe Archive is a Thaifoodmaster preservation project. We digitize, translate, and publish historical Thai culinary manuscripts — primary sources from the Rattanakosin era.

06/05/2026

Creation begins with withdrawal. Room must be made before anything can occupy it. The cook who reaches for ingredients before clearing this room produces a dish that arrives crowded — full of ingredients, empty of intention.

The space is built in the mind, long before the kitchen. The cook holds the dish as a shape drawn between memory and imagination, between what is let in and what is kept out. Some of these decisions belong to the dish — ratios beyond which form breaks down, grammars from which certain ingredients are absent. Others belong to the cook — what serves the eater, what the moment can hold. Others still belong to the recipe's writer, whose own withdrawal shaped the page the cook now reads. Exclusion sets the boundary. What remains takes its order from the cook's intention, existing material rearranged into a form that did not exist before the cook imagined its absence.

Within the boundary, relationships form — between elements, between proportions, between the cook and the writer whose silences set the field, between the cook and the diner whose memory will complete it. The diner does not need these relationships explained; accumulated taste memory holds the shape that allows them to be read.

This is the order the work asks for: step aside, let the space settle, read what the writer's silences have already shaped, build only what the boundary will hold. What follows are seven such boundaries — drawn between 1933 and 1953, redrawn here, left readable for whoever comes next.

This week's folios:

- แกงโมง (แกงชาวชลบุรี) — Gaaeng Mong (Chonburi-Style Curry) (Mrs. Paan Nanthaaphiwat, 1953)
- แกงต้มส้มปลายี่สก — Sour Soup with Jullien's Golden Carp (Jeeb Bunnag, 1933)
- เมี่ยงแนมปลา — Fish Miang Naem (Jeeb Bunnag, 1933)
- ขนมหัวผักกาดแปลง — Modified Turnip Cake (Jeeb Bunnag, 1933)
- น้ำพริกซามาคารำ — Samaakaram Chili Sauce (2 Versions) (Hibrahim Haji Rocheedee Bin Dtwan, 1933)
- ไข่หวาน — Sweet Egg (Jeeb Bunnag, 1933)
- มันสำปะหลังยอหยา — Scented Cassava-Starch Diamonds in Coconut Milk (Jeeb Bunnag, 1933)

Now in the Archive →
thaifoodmaster.com/heritage

The Siamese Recipe Archive is a Thaifoodmaster preservation project. We digitize, translate, and publish historical Thai culinary manuscripts — primary sources from the Rattanakosin era.

06/05/2026

Traditional Thai Food at Three Trees Doi Saket

05/05/2026

แกงโมง (แกงชาวชลบุรี) — gaaeng mo:hng (gaaeng chaao chohn boo ree)
Gaaeng Mong (Chonburi-Style Curry)
Mrs. Paan Nanthaaphiwat (ปาน นันนทาภิวัฒน์), 1953

Two Fish in the Mortar

Catfish grilled whole, flesh picked from the bones. Three dried chilies first, pounded fine. One tablespoon dried garlic, three thin rounds of galangal, two tablespoons shallot. Then the catfish. Then fifty grams of salted Indian salmon, flesh only. One dessert spoon of yeuua kheeuy (เยื่อเคย) — fermented shrimp paste — pounded in last. Dissolved in prawn-shell broth. Not too thin. Young watermelon, tablespoon-sized, seeds intact. Fish sauce, then squeezed tamarind, a touch of palm sugar. Prawns last, three to four sections each. Pot off the heat as they hit. Chonburi cookery. Paan Nanthaaphiwat, 1953.

Now in the Archive →
thaifoodmaster.com/heritage

The Siamese Recipe Archive is a Thaifoodmaster preservation project. We digitize, translate, and publish historical Thai culinary manuscripts — primary sources from the Rattanakosin era.

04/05/2026

ขนมหัวผักกาดแปลง (khanom hua phak gaat bplaeng)
Modified Turnip Cake
Jeeb Bunnag (จีบ บุนนาค), 1933

Steam, Fry, Stir-Fry

Two cups rice flour. Quarter cup arrowroot. Sprinkle, knead, sprinkle, knead, until the dough loosens. Shredded fresh turnip soaked in salt water, rinsed, drained. One small chicken with innards, cut small, mixed in. Salt to slightly salty. Spoon into hot thuay talai, or steam on a tray and cut diamonds like khanohm bpiiak bpuun. Cool through. Unmold. Deep-fry in plenty of oil until golden. Jiaao garlic in oil until fragrant. Egg cracked in, beaten fine and fluffy. Shrimp with tomalley and the fried pieces in. Japanese fish sauce (น้ำปลาญี่ปุ่น) and good fish sauce (น้ำปลาดี) sprinkled. Bean sprouts tossed back and forth. Boiled breast torn to floss, scattered on top. — Jeeb Bunnag, 1933.

Now in the Archive →
thaifoodmaster.com/heritage

The Siamese Recipe Archive is a Thaifoodmaster preservation project. We digitize, translate, and publish historical Thai culinary manuscripts — primary sources from the Rattanakosin era.