Thai Dishes

The focus of my private thai cooking class is clearly on traditional dishes, original preparation methods and natural ingredients with the center of attention being on Classic Thai, as well as Southern Thai dishes.

The pictures of the dishes that you can see here are just intended as EXAMPLES, so that you can get an idea of what kind of dishes you can expect to cook at our cooking class. The dishes listed here are therefore not necessarily to be found on my menu list, as that menu list is constantly changing and being adapted.

It is very important to me to make sure that we use natural and seasonally available ingredients. Therefore, the list of dishes that I offer at the cooking class always varies – that’s why I will send the final list for your individual cooking experience by e-mail a few weeks before the actual cooking class.

The list, which includes around 20 to 30 dishes and from which you can choose a total of 3 dishes, includes an interesting mix of curries, soups, wok dishes and salads. – All of them being set aside from “mainstream Thai food”.

Gaeng Gai Yaang Lao

(แกงไก่อย่างลาว)

is a delicious yet intense curry with a strong Lao influence. The curry itself has a strong flavor of “plaa raa” (ปลาร้า – fermented freshwater fish) and lemongrass leaves which add a refreshing twist to the curry paste. Tender chicken as well as and chicken broth as a base ensure a well-rounded and balanced taste of this curry.

Green curry

(แกงเขียวหวาน อกเป็ดรมควันกับขมิ้นขาว)

“Green curry with smoked duck breast and white turmeric” (แกงเขียวหวาน อกเป็ดรมควันกับขมิ้นขาว) – a classic Thai dish with an aromatic touch of fresh chilies (Bird’s eye chilies for example). Green curry comes in many different versions and ingredients can vary a lot.

Gaeng Khua Som Bpet

(แกงคั่วส้มเป็ด)

“Gaeng Khua Som Bpet” (แกงคั่วส้มเป็ด) is a variant of “Gaeng Phed” which is often referred to as Red Curry in the western world. It is a thick curry – here with duck for example – that is rich in taste and comes with an interesting sour touch from tropical fruits such as pineapple or mangosteen.

Gaeng Khua Graduk Muu

(แกงคั่วกระดูกหมู)

“Gaeng Khua Graduk Muu”(แกงคั่วกระดูกหมู) is an old local Southern Thai recipe: A thick curry with braised pork ribs, in which special “hot-and-spicy” and peppery components such as Long pepper make for that unique Southern Thai taste.

“Keuy Tiaow Suut Samui”

(ก๋วยเตี๋ยวสูตรสมุย)

“Keuy Tiaow Suut Samui” (ก๋วยเตี๋ยวสูตรสมุย) is the name of a noodle soup that Chinese settlers introduced to the locals of Koh Samui many many decades ago. In this noodle soup, “moo daeng” is one of the main ingredients, which is pork that has been marinated with various spices of Chinese origin, such as red yeast rice, which gives the meat its significant red color.

“Khanom Jeen Nam Ngiaow”

(ขนมจีนน้ำเงี้ยว)

“Khanom Jeen Nam Ngiaow” (ขนมจีนน้ำเงี้ยว) – “Nam Ngiaow” is a typical Northern Thai curry from the Lanna period with influence from Burmese cuisine. Characteristics are the sour taste of tomatoes and the aromatic note of “dok ngew”, which is the blossom of the “Asian Kapoktree”.

Khao Phad Ragam

(ข้าวผัดระกำ)

“Khao Phad Ragam” (ข้าวผัดระกำ) – Fried rice with snake fruit. “Ragam” or snake fruit grows on a palm tree and has a rather sour taste. They fit very well into this old-style recipe of fried rice. Among other ingredients such as thinly sliced pork and omelet, crispy pieces of pork belly especially those “Ragam” fruit give our fried rice a unique tropical taste.

Khao Yum Paak Taai

(ข้าวยำปักษ์ใต้)

“Khao Yum Paak Taai” (ข้าวยำปักษ์ใต้) is a pleasantly fragrant rice salad from Southern Thailand. Plain rice is mixed with various fresh leaves and herbs and a variety of spices. We also mix ”Nam Budu” (น้ำบูดู) into the salad as a dressing. – This dressing gives the salad an exotic and typically Southern Thai touch.

Yum Thae Mung Mang

(ยำเท้มุงมัง)

“Yum Thae Mung Mang” (ยำเท้มุงมัง) – a local Samuian family recipe of a salad with coconut milk, Bilimbi and dried baby shrimps. Next to it you can see “Khoey Jee” (เคยจี) – a dry version of a dipping sauce or dip paste for which shrimp paste has been grilled on the inside of a coconut shell.

Khua Kling Nuea

(คั่วกลิ้งเนื้อ)

“Khua Kling” (คั่วกลิ้ง) is a classic dish of our Southern Thai cuisine. It is a stir-fried dry style of a curry with minced pork. A simple dish which has a distinctive, strong aroma from various herbs that come together in a typical “Prik Gaeng Dtai” which is a Southern Thai style of a curry paste.

“Yum Som O”

(ยำส้มโอ)

“Yum Som O” (ยำส้มโอ), or Pomelo Salad, follows the typical pattern of Thai salads, blending classic Thai flavours such as salty, hot, sour and sweet. The crunchy pomelo, with its characteristic acidity and slight sweetness, matches very well with other tropical ingredients such as roasted, grated coconut, finely pounded dry shrimps and the intense aroma of crispy fried shallots.

Massaman Curry

(แกงมัสมั่น)

Massaman Curry (แกงมัสมั่น) is arguably one of the most interesting Thai curries, both ingredient-wise and historically. Centuries ago, Persian traders brought spices from the Middle East to what was then the Kingdom of Siam. A very subtle blend of these dried and roasted spices provides an exceptional flavour that significantly differentiates Massaman Curry from any other Thai curry

Miang Kham

(เมี่ยงคำ)

“Miang Kham” (เมี่ยงคำ) is a classic Thai snack that was originally very popular in central Thailand. Wild Betelbush leaves (bai cha-pluu – ใบชะพลู) are being used for this snack, in which various finely chopped ingredients are then “wrapped” inside those leaves. Once we have put all these different ingredients on our Betelbush leaf, we top it with sweet “miang kham” sauce and just enjoy that flavour explosion that will follow…

Moo Khoh

(หมูโค)

“Moo Khoh” (หมูโค) are pieces or chunks of pork belly that have been braised until all the water has evaporated. Golden-brown fried crispy garlic adds some beautiful fragrance to the pork belly pieces. It is often served with “nam chub prik” (น้ำชุบพริก) – a dry “dipping sauce” with green pepper and shrimp paste.

Phad Kapi Sator

(ผัดกะปิสะตอ)

“Phad Kapi Sator” (ผัดกะปิสะตอ) – a dish very typical for Southern Thailand. “Sator” – also called stink beans – grow in bunches on a huge tree. With their intense bitter taste, they are matching perfectly with these little pieces of pork that have been stir-fried together with shrimp paste.

Sate Nuea

(สะเต๊ะเนื้อ)

Sate Nuea (สะเต๊ะเนื้อ) are skewers of beef that were marinated with various spices of Muslim origin. Centuries ago this dish was brought to what was then the Kingdom of Siam by immigrants from Java. Nowadays this popular dish comes in many different varieties. With the marinade being kept close to the original version, we get a tender and juicy consistency of beef, as well as an intensely fragrant aroma when grilling the skewers.

“Yum Tai Plaa Song Krueang”

(ยำไตปลาทรงเครื่อง)

“Yum Tai Plaa Song Krueang” (ยำไตปลาทรงเครื่อง) is a version of a Southern Thai salad with grilled Indo-Pacific mackerel (in Thai: Plaa Insee – ปลาอินทรี) and tropical herbs like young galangal, lemon grass, young ginger and Kaffir lime leaves. This salad gets its significant, aromatic flavour from ‘Tai Plaa’ (ไตปลา) – fermented fish innards.

TRADITIONAL

TRADITIONAL

THAI DISHES

PrivateTraditional Thai Cooking Class

Private
Traditional Thai Cooking Class