
Learn Thai cooking from fresh market ingredients to basic techniques, sauces, and pastes, guided by a Bangkok-trained instructor through four videos on fresh ingredients, preparation, cooking demonstrations, and plating.
Learn to cook Thai dishes taught at a Bangkok cooking school, shared with thousands of students over the years, and begin a culinary adventure together.
Marinate beef, grill over charcoal, finish in chicken stock, then mix with fish sauce, palm sugar, plum juice, chilies, lime, coriander, spring onion, and mint for a spicy beef salad.
Arrange a spicy grilled beef salad plate by placing tomato halves and cucumber, arranging rice for visual appeal, and topping with mint for aroma.
Take a market tour of Bangkok's largest fresh market to discover Thai ingredients, chilies, herbs, ginger, coconut, and affordable produce.
Learn the art of making rice noodles from scratch. When freshly made, they are so tender and delicious.
When eating seafood, this dip is highly recommended. Typically limey and spicy but spiciness can be adjusted to your preference.
If you love seafood and peanuts, this dip is amazing. Try it with some herbs as well.
Freshly made chicken stock adds a deep savory flavor to dishes.
Learn to make this wonderful sweet Thai sauce. Great for spring rolls and fish cakes and other dishes as well.
Learn how to prepare sticky rice to be powdered. Great in Laab salads.
Never run out, learn how to make your own crushed red pepper powder.
Roasted peanuts are necesaary with some Thai dishes. Learn how to do it yourself.
Learn to roast seeds for use with curry pastes and other Thai dishes.
Learn to make delicious Thai fish cakes with sweet cucumber dip.
Prepare long beans and thinly sliced fish with red curry paste, fish sauce, and basil for fish cakes, then fry; mix cucumber dip with shallot, sugar, vinegar, and salt.
Prepare a cucumber dip by simmering vinegar, sugar, salt, and water, then add cucumber while hot. Shape fish cakes, fry until golden brown, and drain on paper towels.
Learn to plate Thai dishes with color and balance by arranging fishcake, banana leaves, dipping sauces, and vibrant garnishes on a plate, using sweet chili sauce and cucumber accents.
A great peanuty tasting curry paste made from scratch using the traditional granite mortar & pestle.
Soak and deseed chilies, prep lemongrass, galangal, coriander root, garlic, and shallot, then smash with a mortar and pestle to make panang curry paste.
Learn to make Panang curry paste from scratch by smashing lemongrass, galangal, garlic, shallot, chilies, coriander, and peanuts into a fragrant paste, then flavor curry; homemade paste tastes better.
One of the world's most popular Thai dishes with a bit of a peanut flavor.
Prepare ingredients for panang curry by cleaning and thin-slicing eggplant and pork, then mix coconut milk, water, palm sugar, and fish sauce for the seasoning base.
Heat oil, add curry paste to taste and stir fry. Simmer with coconut milk, eggplant, and beef or chicken, then season with palm sugar and fish sauce for Thai curry.
Plate a thick panang curry with pork, optionally drizzle coconut milk, and serve with rice for two, showcasing simple plating techniques and presentation.
Healthy and delicious coconut milk soup with chicken. Truly amazing, healthy, and very popular.
Chop chicken, mushrooms, and tomatoes with a 45-degree cut, then set aside and dry the chicken while preparing a salty seasoning with salt and sugar beet juice for coconut milk.
Boil chicken stock with galangal, lemongrass, lime leaves, chili, and coriander root; simmer mushrooms and chicken in coconut milk, add lime juice, salt, and tomato to keep white color.
Learn plating techniques for arranging edible ingredients and decorations in the bowl, with chili accents. Embrace the joy of cooking and eating.
Learn to make this northeast Thailand (Isaan) favorite with grilled beef and spices and herbs. Amazing!!!
Marinate beef with palm sugar, light soy sauce, and oyster sauce; massage and rest 30 minutes. Prepare a Thai salad with thin slices and a lime orange dressing.
Marinate meat for 30 minutes, grill over charcoal with oil, then finish in chicken stock; season with fish sauce, lime, sugar, chili, coriander, mint, spring onion, and sticky rice powder.
Elevate a Thai plate with plating techniques by arranging cabbage, long bean, cucumber, and mint around sticky or jasmine rice, then roll and garnish for a beautiful presentation.
Learn this simple and flavorful healthy dish with shrimp and asparagus.
Prepare ingredients for a stir-fry: trim asparagus, slice garlic and carrot, clean and tail-remove shrimp, then whisk oyster sauce, light soy sauce, sugar, sesame oil, and cornstarch slurry.
Learn to blanch carrot and asparagus, shock in ice water, then stir-fry with garlic and shrimp, finishing with soy sauce, sugar, sesame oil, and a cornflour and water mixture.
Learn plating techniques by shaping carrot into square and diagonal cross pieces, assembling with a vegetable stock, slicing components, and topping with a small carrot piece for presentation.
Learn this hugely popular street food featuring a minced meat plus a spicy basil.
Master Thai spicy basil pork prep: smash garlic and chilies, set spice level, and mix a quick soy-sugar sauce before cooking with minced pork and holy basil.
Add two tablespoons of cooking oil, stir-fry garlic and chilies until fragrant, add beef, chicken, pork, or seafood, simmer with stock, season with salt, finish with basil for two servings.
Learn plating techniques for a visually appealing stir-fry, featuring carrot elements, leaves, and a final touch of water drops to balance the plate, finishing with pork and spicy basil.
HAVE FUN LEARNING TO “COOK LIKE A THAI 2”
with Chef Dao
DO YOU WANT TO “COOK LIKE A THAI”?
Continue this culinary adventure with me in my 2nd fun Thai home cooking course and experience the exotic world of Thai cooking, one of the world’s most popular cuisines. Learn all about Thai ingredients, flavors, techniques, and dishes. Designed for ALL SKILL levels.
HAVE FUN LEARNING
Enjoy Chef Dao's fun teaching style which comes from years of experience teaching students in Bangkok. Relax, laugh, cook, and eat the best tasting Thai dishes--GUARANTEED!
MORE FOR YOUR MONEY
1. 5 hours of fun learning (compare and see for yourself)
2. Take a tour of a Thai fresh market and learn Thai ingredients
3. Learn basic cooking skills
4. Learn 10 of the most popular Thai dishes
ENHANCED QUALITY
Using high quality video recording equipment, professional lighting, skilled photographers, and good English, we endeavor to present the very best viewing presentation possible. Compare for yourself.
IS THIS COURSE FOR YOU?
This 2nd course by Chef Dao, a professional chef-instructor at Bangkok Thai Cooking Academy & Thai Chef Schools in Bangkok. Training is desinged for all skill levels. Each dish is taught in 4 video segments (total about 20 minutes):
1. Thai ingredients discussion with pictures
2. Preparation of all ingredients for cooking
3. Professional cooking demonstration
4. Food plating techniques
WHAT WILL YOU LEARN FROM THIS COURSE?
· Familiarity with Thai ingredients
· Confidence to prepare authentic tasting dishes
· Mastery of selected dishes, dips, sauces, pastes
· Achievement of correct Thai flavors and aroma
· Proper use of Thai cookware—woks, granite and clay mortars, metal and bamboo steamers
· AND lots more
WHO IS CHEF DAO? (Hint—she loves eating, cooking, and teaching)
I am a native of northeast Thailand, where my love for cooking was nurtured by my grandmother in her kitchen. After receiving my degree in Accounting, I moved to Bangkok. There I soon realized my love was for cooking and eating beans and not counting them! To expand my culinary skills, I enrolled in Le Cordon Bleu where I learned basic culinary skills and Western cooking. After graduation, I then enrolled in Dusit Thani Culinary College to further my Thai cooking knowledge.
For the past 6 years, I have been fortunate to work as a professional culinary instructor at Bangkok Thai Cooking Academy and Thai Chef School, leading Thai cooking schools in Bangkok. During this time, I have taught fun Thai cooking to many tourists as well as to professional culinary students (yacht chefs, executive chefs, cooks, and aspiring chefs) in weeklong private training courses. Additionally, I am a master fruit carver and a team building specialist.
I love eating, cooking, and teaching Thai cooking (oh, and my son too). Please join me in my 2nd cousse and let’s have fun learning together.
BANGKOK THAI COOKING ACADEMY & THAI CHEF SCHOOL
In affiliation with Bangkok Thai Cooking Academy & Thai Chef School (an online culinary training school), this 2nd course relies on tried and proven recipes and teaching techniques developed over 10 years and taught to thousands of students. We teach Thai cooking skills to beginners and professionals alike. Please feel free to visit our website.
MY PROMISE TO YOU
Instruction is clear and easy to follow. Recipes are authentic and accurate. Videos are well-lighted and high quality. Sound is good. If you have any questions about the course content, you can post a question in the course or send a direct message to me. I will answer your message promptly.
JUST CLICK THE ENROLL BUTTON, AND I’LL SEE YOU IN LECTURE 1.
THIS IS MY 2ND TRAINING COURSE. TO DOUBLE YOUR LEARNING, PLEASE VISIT MY OTHER THAI COOKING COURSE: COOK LIKE A THAI.