Professional Thai Cooking Class at Thai Food Master Chiang Mai

À propos de votre expérience

What in the West is generally labeled ‘Thai cuisine’ actually comprises seven principal cooking styles, which in turn include hundreds of ethnic and regional varieties – all of which have been shaped and influenced by geopolitical factors, history, trade routes and the accessibility of various ingredients.

Royal Thai 
Central Thai 
Southern Thai 
Northern-style 
Northeastern-style
Muslim-Thai 
Chinese-Thai (Teochew, Hokkien & Yunnanese)

We also offer training in Laotian, Shan, Tai Lue and modern Thai cooking.

Because Thai cuisine is so varied, our workshops are highly focused, and specifically customized to the student’s preferences and tastes. We collaborate with workshop participants to identify their particular area of interest, and tailor the sessions accordingly.

Our intention is to create an environment where Thai food enthusiasts can thoroughly immerse themselves; where nearly all the ingredients can be obtained from around the home – as was common in Siam for so many centuries.

Menu

Sample Menu:

• Thai Royal Appetizer of Flaky Acid-Cooked Shrimp, Peanuts and Pickled Garlic, with a Sour-Salty-Sweet Shrimp Tomalley Dressing. (Goong Saawn Glin)

• Dtohm Khlo:hng Sour-Spicy Soup of Dry fish and Home Smoked Pork, Charred Tomatoes and Roasted Shallots (dtohm khlo:hng muu rohm khwan)

• Salad with Deep Fried Mackerel (yam bplaa thuu thaawt)

• Mackerel Chili Relish (naam phrik bplaa thuu phat)

• Fried Rice with Chili Relish of Fermented Shrimp Paste (khao padt nam prik kapi)

• Stir-Fried Minced Pork With Holy Basil (pad kaphrao moo sap)

• Northern Style Ohm Curry with Smoked Baby Pork Ribs (kaeng oam moo)

• Hot Salad of Young Jackfruit (tam khanoon)

• Salad of Young Ficus Lacor Buch Leaves (yam phak heuuat)

• Yam Jin Kai (yam jin kai)
• Northern Thai Style Tartar of Beef with Bitter - Bile and Blood (saa neuua dip / saa jin)

• “Kua Hem” Stir Fry of Chicken (khuaa haaem gai)

• Southern Thai Ancient Fermented Fish Innards Curry with Grilled Catfish (kaeng tai pla pla dook yaang)

• Spicy Salad of Grilled Tiger Prawns, Mackerel, Lemongrass and Aromatics with Infused Fermented Fish Innards Dressing (tai pla sohng khreuuang)

• Fermented Thai Pork (tam khanoon)

• Relish of Chicken Breast, Roasted Eggplants (nam prik kai neung)

• Green Thai Curry with Beef and Young Chili Peppers (kaeng khiaw wan neua prik khee noo)

• Kee Mao Style Stir Fry with Fluffy Crispy Catfish (plaa dook fuu pad kee mao)

• Sautéed Wild Mushrooms and Pan Seared Shrimp Salad (Yam kung phaow hed ruaan)

• Winged Beans Salad with Shrimp and Fried Chili Jam (yam thuaa phuu goong soht)

• Southern style roasted curry of beef and wild pepper leaves (kaeng khua neua bai cha phu)

• Sour Curry With Morning Glory And Crispy Deep-Fried Serpent Head Fish (kaeng som phak boong - bplaa chaawn thaawt graawp)

• Stir-Fried Mackerel, Pork Crackling and Acacia Young Leaves with Three Chilies (cha ohm pad plaa thuu gaak muu prik sod)

• Stir-fried Thai long eggplant with fermented soybean paste and Thai basil (ma kheuua yaao pad dtao jiaao)

• Stir-Fry Phrik Khing Curry With Pork Belly and Yardlong Beans (muu saam chan phat phrik khing)

• Deep Fried Sun-Dried Beef with Fish Sauce (neua thod nam pla)

• Sweet Pork Condiment (moo wan)

• Yam Sohm Choon Mango Salad with Sweet Pork Condiment, Fermented Shrimp Paste, Shallots, and Crispy Deep-Fried Fluffy Fish (yam som choon)

• Boat Embarking Chili Relish of Fermented Shrimp Paste Sauce with Sweet Pork Condiment and Crispy Deep-Fried Fluffy Fish (nam prik lohng reuua)

• Fermented Shrimp Paste Relish Curry with Pork Baby Spare Ribs (kaeng ran juaan)

• Rice Seasoned with Shrimp Paste, King Rama V Recipe (khao khlook gabpi)

• Curry of Pork Baby Spare Ribs and Young Ficus Lacor Buch Leaves (kaeng phak heuuat)

• Or Lam Gai – Velvety Laotian Stew of Chicken, Eggplants and Wild Pepper Vine (aw laam gai)

• Laap of Catfish - Issan (larb pla dook)

• Laap of Catfish – Lanna (larb pla dook beb muang)

• Koi Pla (gaawy bplaa nin wiiang jan)

• Garee curry with shrimp and cucumbers (c1908) (kaeng graree goong gap dtaaeng gwaa)

• Roasted Southern Thai Curry of Pork, Three Peppers and Young Galangal (kaeng ped luuk thoong phaak tai)

• Stir Fried Barramundi with Black Pepper and Pickled Elephant Garlic (Bplaa gra phohng phat phrik thai dam gra thiiam tho:hn[ daawng)

• Sour Spicy Salad of Raw Shrimp (Phlaa goong shot)

• Salad of Cucumber, Shrimp and Pork Belly with Dry Shrimp Snow (yam kung haeng tang gwa)

• Sohm Choon Lychee, pineapple, Jackfruit, green mango, and young ginger served with in jasmine-scented syrup, topped with somza lime and deep fried shallots

Programme

• 10:30 am: Meeting at Three Trees Doi Saket, welcome drink
• 11:00 am: Discussion and theoretical lecture
• 12:00 pm: Hands on cooking sessions. depending on the complexity of the menu we would cook 4-8 dishes
• 5:00 pm: end of the session