Archive for February 2018

We next head to the Royal Traditional Thai Crafts School for Women, a culinary school in Bangkok’s royal palace. Culinary Instructor Darunee Charkaptlan shows us how to make Latieng: Fried Prawns and Nut Wrapped in an Egg Net, typically served as an appetizer. Sunaree Tanmanatragul from Greenlight Production translates for Chef Einav Gefen.

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Northern Thai Khao Soi

At Four Seasons Chiang Mai’s Rim Tai Kitchen, Executive Chef Stéphane Calvert, Thai Cuisine Chef “An” Anchalee Luadkha, and Assistant Chef Instructor “Tor” Suwattana Boonyara Hananusorn, prepare Chiang Mai’s most internationally celebrated dish: Khao Soi. This classic chicken and noodle curry is topped with crispy fried noodles for a deliciously flavored and textured dish.

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Executive Chef Stéphane Calvert and Thai Cuisine Chef “An” Anchalee Luadkha at Four Seasons Chiang Mai’s Rim Tai Kitchen, prepare Cab Moo Pad Prig Thai Dum: Stir-Fried Crispy Pork Rind with Black Pepper Sauce. The dish’s use of black pepper reflects the region’s Chinese influence.  

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Executive Chef Stéphane Calvert and Thai Cuisine Chef “An” Anchalee Luadkha at Four Seasons Chiang Mai’s Rim Tai Kitchen, prepare Pla Sturgeon Nam Prik Ong. This is a northern Thai dish made with a pungent curry paste, salted shrimp paste, pounded sour tomatoes, and chiles.

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Stéphane Calvert, Executive Chef at Four Seasons Chiang Mai, talks to us about traditions of Northern Thai cooking. He takes us on a tour of their aromatic herb garden, and to Rim Tai Kitchen, a Thai cooking school, where Chef “An” Anchalee Luadkham prepares Gaeng Hang Lay Gai Korat. This is a Northern Thai chicken ginger curry dish typically served on special occasions, such as weddings and holidays.

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We talk to Chef Prin Polsuk at nahm Restaurant at Como Metropolitan Bangkok about two of his favorite dishes: Coral Catfish Curry with Sand Ginger, and Peppercorns; and Stir-fried Beef with Chili, Holy Basil and Cumin Leaves. Prin Polsuk is head chef of nahm Bangkok, named the number one restaurant in Asia in the San Pellegrino Asia’s 50 Best Restaurants Awards and number 13 in the San Pellegrino World’s 50 Best Restaurants.

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Southern Thai Pork Curry

At Bangkok’s Issaya Cooking Studio, Chef “Ann” Pavita Sae-Chao shows us how to make Southern Thai Curry with Minced Pork, and discusses the special flavors of the southern Thailand, including its famous heat.  

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At Bangkok’s Issaya Cooking Studio, Chef “Ann” Pavita Sae-Chao shows Einav Gefen, executive chef for Unilever Food Solutions, how to make Stir-Fried Shrimp with Salted Shrimp Paste and Bitter Beans. This dish is a classic recipe of southern Thailand, with bitter beans being a prized ingredient only available in February – early April.

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Chef “Ann” Pavita Sae-Chao is the Executive Chef at Chef Ian Kittichai’s international food and beverage consulting firm, Cuisine Concept Co., and has made many appearances on Iron Chef Thailand, Iron Chef America, and Iron Chef Japan. At Issaya Cooking Studio in Bangkok, a Thai culinary education center, she demonstrates several classic southern Thai recipes. She shows Einav Gefen, executive chef for Unilever Food Solutions, how to make a southern Thai-style curry with barracuda and rice noodles.

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Chefs Duangporn 'Bo' Songvisava and Dylan 'Lan' Jones take us on a 1 a.m. visit to Khlong Toei Market, Bangkok's largest fresh market. They then take us back to their restaurant, Bo.lan, which was named in San Pellegrino’s Asia’s 50 Best Restaurants in 2017. Here they show us how to make Young Jackfruit Relish. The jackfruit is boiled for an hour and pounded with dried sheep fish, shallot, garlic, sour tomatoes, dried shrimp paste and galangal, then stir-fried with ground pork. This is served with fresh vegetables and fried pork rind.

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In the kitchens of Bangkok’s Issaya Siamese Club, Chef Ian Kittichai shows us how to make a classic Green Curry with Beef, and how to cook the green curry paste properly to bring out all of its aromatic flavors. He adds palm sugar, fish sauce, Thai basil, eggplant, chilies and beef.  

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