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Mae Khrua Hua Pa
''Mae Khrua Hua Pa'' () is a Siamese cookbook written by Than Phu Ying Plean Phatsakorawong in 1908. Description Widely considered to be the first written cookbook on Siamese cuisine, ''Mae Khrua Hua Pa'' includes the first recorded recipes for dishes including Massaman curry Massaman curry (, , ) is a rich, flavourful, and mildly spicy Thai curry. It is a Fusion cuisine, fusion dish, combining ingredients from three sources: Persia, the Indian Subcontinent, and the Malay Archipelago (e.g., cardamom, cinnamon, cloves, .... The book also included recipes with cannabis. In 2024, Thai food scholar Hanuman Aspler launched MKHP_as_is, a project to translate Mae Khrua Hua Pa into English for chefs. References Thai cuisine Thai non-fiction books 1908 books {{Thailand-stub ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Plian Phasakorawong
Thanphuying Plian Phatsakorawong (, also spelled Plean Passakornrawong) was a Siamese noblewoman and chef. In 1908, Plian wrote ''Mae Khrua Hua Pa'', considered to be one of the oldest and most influential cookbooks on late 19th-century Siamese cuisine. The book included the first recorded recipe for massaman curry Massaman curry (, , ) is a rich, flavourful, and mildly spicy Thai curry. It is a Fusion cuisine, fusion dish, combining ingredients from three sources: Persia, the Indian Subcontinent, and the Malay Archipelago (e.g., cardamom, cinnamon, cloves, ... "Chicken Massaman curry with bitter orange juice". Notes References 1847 births 1911 deaths Plian Phasakorawong Chefs of Thai cuisine Plian Phasakorawong Plian Phasakorawong {{Thai-bio-stub ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Massaman Curry
Massaman curry (, , ) is a rich, flavourful, and mildly spicy Thai curry. It is a Fusion cuisine, fusion dish, combining ingredients from three sources: Persia, the Indian Subcontinent, and the Malay Archipelago (e.g., cardamom, cinnamon, cloves, star anise, cumin, bay leaf, bay leaves, nutmeg, and Mace (spice), mace) with ingredients more commonly used in native Thai cuisine (e.g., chili peppers, coriander, lemongrass, galangal, white pepper, shrimp paste, shallots, and garlic) to make massaman curry paste. The substance of the dish is usually based on chicken, potatoes, onions, and peanuts. The richness comes from the coconut milk and cream used as a base, as for many Thai curries. Description Due to its Muslim roots and therefore Islamic dietary laws, this curry is most commonly made with Chicken meat, chicken, but there are also variations on this dish using Duck (food), duck, beef, venison, mutton, Goat meat, goat, or rarely, pork. As pork is ''haram'' (forbidden) in Islam, th ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Hanuman Aspler
Eyal (Hanuman) Aspler () is a French-Israeli physician and food scholar, known for his skill and expertise in Thai cuisine. Career In 1996, Aspler and goldsmith Charles Lewton-Brain co-founded the Ganoksin Project, an educational website for jewelers. Aspler moved to Thailand in 1989, and specializes in pre-war Siamese dishes. Aspler owns a 15 rai farm outside of Chiang Mai Chiang Mai, sometimes written as Chiengmai or Chiangmai, is the largest city in northern Thailand, the capital of Chiang Mai province and the List of municipalities in Thailand#Largest cities by urban population, second largest city in Thailan ..., Three Trees Doi Saket, where he operates a professional Thai cooking school. Previous students have included Dylan Eitharong, Bee Satongun, and Leah Cohen. Thaifoodmaster Aspler's extensive work oThaiFoodMaster.comdeeply engages with the history and culture of Thai cuisine. He digitizes ancient manuscripts, ensuring their preservation and public acces ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Thai Cuisine
Thai cuisine (, , ) is the national cuisine of Thailand. Thai cooking places emphasis on lightly prepared dishes with aromatics and spicy heat. The Australian chef David Thompson (chef), David Thompson, an expert on Thai food, observes that unlike many other cuisines, Thai cooking is "about the juggling of disparate elements to create a harmonious finish. Like a complex musical chord it's got to have a smooth surface but it doesn't matter what's happening underneath. Simplicity isn't the dictum here, at all." Traditional Thai cuisine loosely falls into four categories: ''tom'' (boiled dishes), ''yam'' (spicy salads), ''tam'' (pounded foods), and ''kaeng'' (curries). Deep-frying, stir-frying and steaming are methods introduced from Chinese cuisine. In 2011, seven Thai dishes appeared on a list of the "World's 50 Best Foods", an online poll of 35,000 people worldwide by ''CNN Travel''. Thailand had more dishes on the list than any other country: tom yum kung (4th), pad thai (5 ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Thai Non-fiction Books
Thai or THAI may refer to: * Of or from Thailand, a country in Southeast Asia. ** Thai people, Siamese people, Central/Southern Thai people or Thai noi people, an ethnic group from Central and Southern Thailand. ** , Thai minority in southern Myanmar. ** , Bamar with Thai ancestry in Central Myanmar. ** Sukhothai language, a kind of Thai topolect, by the end of the 18th century, they gradually diverged into regional variants, which subsequently developed into the modern Central Thai and Southern Thai. *** Central Thai language or Siamese language, the sole official language in Thailand and first language of most people in Central Thailand, including Thai Chinese in Southern Thailand. *** Southern Thai language, or Southern Siamese language, or Tambralinga language, language of Southern Thailand first language of most people in Southern Thailand *** Thai script *** Thai (Unicode block) People with the name * Thai (surname), a Vietnamese version of Cai, including a list of peop ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
