Thai Masterclass: 8 Delicacies
Eight Thai delicacies, sourced and prepared for a professional kitchen: sriracha caviar, shrimp paste ice cream, ant larvae, fermented pork.
Thitid “Ton” Tassanakajohn
Chef & Owner, Le Du · Bangkok
No payment due now. Every masterclass, 50,000+ recipes, 1,500+ chefs.
What you'll learn
8 Lessons, 42 min total
About this course
This thai cooking masterclass is built around eight ingredients rather than eight dishes: sriracha caviar, a candle-smoked dessert, a Thai seafood sauce gel, shrimp paste ice cream, ant larvae, pork blood rice, fermented pork and giant river prawns. Each lesson covers where the ingredient comes from and how it is prepared.
The reasoning is that the ingredient decides the dish. Ant larvae, shrimp paste and candle smoke are things a Bangkok kitchen keeps as standard and a European one rarely does, so the order of work is origin first, preparation second, then the applications each one opens up once it is on your section.
Plating ideas run through every lesson, so each delicacy arrives with a way to serve it rather than as a curiosity. You finish able to drop one into a dish you already send and know what it does to the balance. The same ingredient-first thinking drives Pam Pichaya Soontornyanakij's Asian dried ingredients class.
"Once you understand an ingredient's character, you know exactly how to let it lead the dish."
Thitid “Ton” Tassanakajohn · Chef & Owner @ Le Du
Lessons
8
Video
42 min HD
Recipes
9
Level
Audio
English (VO)
Subtitles
English, French, German, Spanish, Italian
At the end of this course you will be able to
Set sriracha caviar into spheres that hold their shape through a full service.
Smoke a dessert over a scented candle, one of the oldest authentic Thai techniques.
Churn shrimp paste into an ice cream and thicken a Thai seafood sauce gel.
Ferment pork and cook pork blood rice with the texture each one needs.
Thai delicacies today, ceviche tomorrow.
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Meet your instructor
Thitid “Ton” Tassanakajohn
Chef & Owner, Le Du, Bangkok · One star since 2019 · trained at the CIA
Thitid Tassanakajohn, known as Chef Ton, opened Le Du in Bangkok in 2007 and the restaurant took a star in 2019. He learned to cook from his mother and grandmother, then trained at the Culinary Institute of America before returning to Thailand.
He is regarded as a leading authority on Thai food and works to push it past the short list of dishes most menus abroad settle for. In this class he takes eight Thai delicacies and shows how each one is sourced, prepared and used.
What chefs say
“Gronda has excellent content from extremely talented chefs. I absolutely insist that all in house culinary personnel have Gronda on their phone. It is a valuable learning tool.”
Markus
Who is this course for?
Familiar with Thai food or brand new
First-time and practised Thai cooks who want each delicacy explained before it is cooked.
Plates that surprise the table
Cooks who want sriracha caviar, candle smoking, gels and fermentation explained technique by technique.
Anyone curious about Thai flavour
Ant larvae, river prawn and fermented pork enthusiasts who want Thai cooking past the familiar.
Frequently Asked Questions
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