ABSTRACT
The underlying Thai culinary tradition and scientific principles explained in earlier chapters are applied to selected savory dishes (gub-khao). Mae-Krua-Hua-Pa, the Thai cookbook from 1908, was used as a primary resource for vintage recipe re-creation. Development from vintage to a contemporary recipe of each gub-khao was explored where available. The essential components and techniques, which are the main characters of each dish, are listed with references to the reactions during cooking, and sensory properties where applicable. Variation of the recipe related by similarity of ingredients or techniques is suggested. This chapter includes tom-yum-koong, green curry, massaman curry, som-tum, shrimp paste chili dip, stir-fried cabbage and shrimp, spicy herbal soup, red curry, spicy mixed salad, and fermented freshwater fish chili dip.
