Recipe Archive
Main dishes anchor the meal. This category gathers poultry, seafood, meat, pasta, grains, and plant-forward recipes with clear methods and satisfying structure.
1844 recipes
A cooking platform built around craft, culture, and the stories behind what we eat.
Chef Takumi
Shunkan looks formal because it arrives as one generous mound, but the method is plain: good spring bamboo, temple dashi, patient simmering, and a light kuzu gloss that lets every piece keep its own face.
Chef Takumi
Fujinomiya yakisoba is street food with a scholar's trick: firm steamed noodles, a dry finish, pork-fat crunch, and sardine powder doing quiet work at the end.
Chef Takumi
Fukagawadon is the old Tokyo fisherman's bowl: asari opened in dashi, miso stirred in gently, scallions softened, then everything ladled over hot rice, exact enough to taste of the bay.
Chef Takumi
The fat roll looks like a test of nerve, but it is really a matter of order: season the fillings, spread the rice thinly, and roll once with confidence.
Chef Fai
Isan foraging in a bowl: wild taro stems stripped of their sting, simmered in padaek broth with a pounded chili paste and yanang leaf extract. The land feeds you if you know the rules.
Chef Fai
Lanna's kreung tam breaks from Central Thai rules: ginger over galangal, cumin and coriander from Burmese spice routes, tamarind for sour instead of lime. The North has its own system, and this curry is its crown.
Chef Fai
The kreung tam lives twice. Yesterday's gaeng hang le hits a screaming wok with glass noodles and bamboo, and the Lanna kitchen proves that a day-old curry isn't a leftover. It's a foundation waiting for its second life.
Chef Fai
The spice trade built this curry: turmeric, cumin, coriander seed pounded into a kreung tam that's unmistakably Thai. Indian spices, Thai principles, four pillars intact.
Chef Fai
A turmeric-stained kreung tam pounded hard, stirred into thin coconut milk with white fish. Southern Thai peninsula cooking where the paste is golden, the broth is sour, and sweetness barely registers.
Chef Fai
No coconut. No compromise. Lanna's jungle curry is built on a kreung tam of dried spices and ginger, simmered in water, and loaded with wild herbs your grandmother foraged from the mountain. The paste is the principle. The herbs are the land.
Chef Fai
No coconut palms grow in the northern highlands, so Lanna cooks built curries on water, pork stock, and a kreung tam loaded with ginger and Burmese-route spices. The young jackfruit soaks up every drop.
Chef Fai
Isan's bitter curry built on foraged cassia leaves, padaek funk, and a kreung tam that proves bitterness is a feature, not a flaw. The flavor dimension most of the world is too timid to embrace.
Chef Fai
The khua technique is the Southern kreung tam pushed to its limit: paste dry-fried in thick coconut cream until the fat breaks and the oil pools golden. Then the shrimp. Then silence at the table.
Chef Fai
The greenest paste in Thai cooking, the sweetest curry on the table, and a masterclass in why the kreung tam is everything. Nine essential ingredients pounded into one foundation. Coconut cream cracked in the wok. Principles, not recipes.
Chef Fai
The kua technique cracks coconut cream until the fat separates, then fries the kreung tam in pure coconut oil. Pineapple replaces lime as the sour pillar. This is the four-pillar system proving that the principle is tropical fruit acid, not just citrus.
Chef Fai
No coconut milk. No chili. White peppercorns run the heat in this stripped-down kreung tam of shallots, dried shrimp, and kapi, simmered into a clear broth packed with vegetables. Central Thai nourishment at its most honest.
Chef Fai
Southern Thailand's thin golden curry where turmeric dominates the kreung tam, tamarind leads the sour pillar, and the broth is clean, fierce, and coastal. No coconut. No sweetness. Just the peninsula.
Chef Fai
The kreung tam that absorbed the spice trade. Cardamom, star anise, cinnamon, cumin, all pounded into a Southern Thai paste, slow-braised with lamb in coconut cream. Muslim south. Indian roots. Thai principles intact.
Chef Fai
Persian dried spices enter the kreung tam and the four pillars hold. Cardamom, cinnamon, star anise pounded into a Thai paste foundation, slow-braised with beef in cracked coconut cream. The system bends. It doesn't break.
Chef Fai
Strip away the coconut milk and the kreung tam has nowhere to hide. This water-based Central Thai curry is the ultimate test of your paste: fierce, herbal, no safety net. The four pillars raw and exposed.
Chef Fai
The thickest curry in the Central Thai canon: kreung tam fried in cracked coconut cream until the oil separates, reduced until paste clings to every piece of chicken. No broth. No pool. Just concentrated principle.
Chef Fai
No paste. No mortar. Phak wan leaves, eggs, garlic, fish sauce, and water. Lanna home cooking stripped to the bone, and the four pillars still hold when everything else is gone.
Chef Fai
The mother curry of Central Thai cooking. Dried red chilies pounded into a kreung tam with galangal, lemongrass, and kapi, then fried in cracked coconut cream until the oil runs red. Every coconut curry you've ever eaten descends from this one.
Chef Fai
Southern red curry isn't Central red curry with a new name. The kreung tam is heavier on dried chili and turmeric, lighter on sweet, and built for a palate that doesn't flinch. The south doesn't hold back.
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