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.

08/06/2026

Seven of Jeeb Bunnag's 1933 recipes are in the Archive this week — among them a chicken curry where fifteen whole lychees go in last, the reserved coconut cream poured over only as the pot leaves the heat. Pick one and cook it today. Let curiosity set the pace. Don't measure the result ag*inst anyone else's plate; the only question worth asking tonight is what you did to become a better Thai cook than you were this morning. It's a story between you and the food.

This week's folios:

- แกงจืดปลากะพงแป๊ะฮะ — Mild Soup of Barramundi and Lily Bulbs (Jeeb Bunnag, 1933)
- ข้าวต้มกุ้ง — Shrimp Rice Soup (Jeeb Bunnag, 1933)
- ไก่สำเร็จ — Stuffed Whole Chicken (Jeeb Bunnag, 1933)
- ยำกระท้อน — Santol Salad (Jeeb Bunnag, 1933)
- นกนอนรัง — Side dish - Birds Resting in the Nest (Jeeb Bunnag, 1933)
- ลิ้นระกาปรุง — Seasoned Chicken Tongue Relish (Jeeb Bunnag, 1933)
- ขนมโก๋ถั่ว — Mung Bean khanohm Go (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.

07/06/2026

แปลงกะปิคั่ว (bplaaeng ga bpi khuaa)
Transformed Roasted Shrimp Paste Relish
Jeeb Bunnag (จีบ บุนนาค), 1933

Salted Black Olives, Pounded into Shrimp

Wring the cream from one kilogram of coconut. Reduce until the oil breaks. Stir-fry the reserved tomalley from five fresh shrimp in that broken oil until red. Ten salted black olives, de-salted, pounded fine, pounded into the flesh of those shrimp. One smoke-dried fish—deboned, dry-roasted golden—pounded with five slices galangal, a tablespoon of lemongrass, eight tablespoons shallots, eight tablespoons fingerroot, two dried chilies, seeded and rinsed. Add the pounded paste. Stir-fry. Sweeten. Fish sauce only if it needs salt. The surface must rise with oil.

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.

06/06/2026

สังขยาเผือก (sang kha yaa pheuuak)
Taro Custard
Jeeb Bunnag (จีบ บุนนาค), 1933

Molded Taro, Molded Custard

Peel one small fragrant taro. Slice into thin rounds — not too thick. Press each with decorative molds, rinse in salted water, steam until cooked. Squeeze 1 chang of coconut for thick cream. Simmer 3 tablespoons of sugar until thick, strain clean. Beat 3 eggs until fluffy, fold in the cream and syrup, whip until fully risen. Fold the shaped taro in, stir. Into molds. Steam over high heat. Cool, unmold, arrange.

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.

05/06/2026

แกงไก่กับลิ้นจี่สด (gaaeng g*i gap lin jee soht)
Chicken Curry with Fresh Lychee
Jeeb Bunnag (จีบ บุนนาค), 1933

Fifteen Whole Lychees, Last

Half a kilogram of coconut, pressed twice — one tea-cup of thick cream reserved, the rest wrung thin. The thin milk simmers with the chicken and a little salt until the oil cracks and rises. Only then the paste: three large dried chilies seeded and washed, kaffir lime zest, coriander roots, one dessert spoon of lemongrass, three thin slices of galangal, five white peppercorns, one dessert spoon of coriander seed dry-roasted and ground. Pounded fine, then three shallots and five cloves of garlic pounded in. It fries in the cracked milk until fragrant. Fish sauce, sugar, tamarind. Fifteen whole lychees last, the reserved cream poured over as it leaves the heat.

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.

04/06/2026

แป๊ะซะปลาเผา (bpae sa bplaa phao)
Roasted Fish Pae Sa
Jeeb Bunnag (จีบ บุนนาค), 1933

Scales Lift with the Clay

Pack clay over the gutted snakehead, thick, until nothing shows. Build a fire. Roast until the shell dries and the flesh cooks through from inside. Peel it cold — the scales come away with the clay, leaving white flesh to debone onto lettuce. Around it: one large daikon julienned and soaked in salted water, 8 carrots blanched, 20 cucumbers scored to ridged rounds, 3 banana chilies carved into gerbera flowers. Dressing: 1 tablespoon chili jam, 3 tablespoons fish sauce, 2 tablespoons palm sugar, 1 teaspoon tamarind, lime to taste. Drizzle. Arrange however looks best.

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.

03/06/2026

เป็ดย่างไตราว (bpet yaang dtai raao)
Grilled Duck Dtai Raao
Jeeb Bunnag (จีบ บุนนาค), 1933

Grilled Duck in Fermented Bean Curd

Pick the meat from one whole grilled duck. Wrap it in papaya leaves and set aside to soften. Thoop fifteen cloves of garlic — crack each just enough to peel — and shallow-fry them whole until fragrant. Never yellow. Duck meat in with the garlic, stir-fried. One piece of pickled bean curd dissolved in five dessert spoons of its own brine, poured over, stir-fried to coat. Five bunches of morning glory, each cut in two, tossed through. Cover. A moment only. Lift the greens, plate hot.

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.

02/06/2026

หมี่สั้วฉงน (mee suaa cha ngohn)
Perplexing Mee Suaa
Jeeb Bunnag (จีบ บุนนาค), 1933

Shrimp-Corn Paste, Tied at the Middle

Pound five shrimp bodies fine. Slice three ears of young corn thin, pound, mix into the shrimp. Blanch the wheat noodles, cut to one inch, two tea cups; gather into bundles of ten strands. Spread the shrimp-corn paste across the middle of each, ends left free, tie. Steam. Reserve the tomalley with ground white pepper and salt. Strain the stock, mix in a little dark soy. At the boil: a tea cup of pork in long pieces, the picked meat of one sea crab, then fish sauce. Set the bundles over four to six stalks of tang o, ladle the broth, scatter coriander, white pepper, fried garlic. Cha ngohn (ฉงน)—perplexing, for the bundles bound at the center.

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.

01/06/2026

เต้าเจี้ยวพล่า (dtao jiaao phlaa)
Fermented Soybean Paste Dipping Relish
Jeeb Bunnag (จีบ บุนนาค), 1933

Squeeze, Bruise, Recombine the Tao Chiao

Squeeze the tao chiao dry. Reserve the liquid. Bruise the paste until it just breaks, then mix the reserved liquid back in. Two tablespoons. Combine with the aromatics: lemongrass finely sliced and shallot sliced, two tablespoons each; garlic sliced and ginger finely sliced, a dessert spoon each. One teaspoon nam dtaan maaw sugar (น้ำตาลหม้อ), A tablespoon of tamarind pressed with boiled water. One teaspoon of kaffir lime leaf, finely sliced, into the mix. Then the seasoning: vinegar, the juice of one kaffir lime, lime, and sugar simmered to syrup. Taste and adjust. More kaffir lime leaf and red chili scattered over.

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.

30/05/2026

Several folios this week work the same way: a small animal opened up and put back together whole. The whole chicken (ไก่สำเร็จ) gives up its entire skeleton through one cut below the head, skin unbroken, gets restuffed, and steams on its own bones. The weaver birds are stuffed and tied before steaming. The prawns go in raw and set under the hot rice soup.

This week's folios:

- แกงจืดปลากะพงแป๊ะฮะ — Mild Soup of Barramundi and Lily Bulbs (Jeeb Bunnag, 1933)
- ข้าวต้มกุ้ง — Shrimp Rice Soup (Jeeb Bunnag, 1933)
- ไก่สำเร็จ — Stuffed Whole Chicken (Jeeb Bunnag, 1933)
- ยำกระท้อน — Santol Salad (Jeeb Bunnag, 1933)
- นกนอนรัง — Side dish - Birds Resting in the Nest (Jeeb Bunnag, 1933)
- ลิ้นระกาปรุง — Seasoned Chicken Tongue Relish (Jeeb Bunnag, 1933)
- ขนมโก๋ถั่ว — Mung Bean khanohm Go (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.

29/05/2026

นกนอนรัง (nohk naawn rang)
Birds Resting in the Nest
Jeeb Bunnag (จีบ บุนนาค), 1933

Stuff the Weaver, Drape the Nest

Singe each baya weaver over the flame until the down lifts free. Trim the claws, pull the hard sheath from the beak, slit the belly, scoop out the entrails, wash clean. Mince pork; work in pounded coriander root, garlic, and white peppercorns — or nutmeg, white peppercorns, ground salt. Stuff firm, tie with dried banana fiber, steam until cooked. For crisp, deep-fry once more. Beat one duck egg with half a teaspoon flour, gently, just to combine. Drizzle in fine threads into a generous amount of oil over gentle heat. Lift them up, lay them down, coax with a pointed stick to drape each bundle. The nest.

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.