Online Thai cooking class: eight delicacies
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Cook with eight Thai delicacies, from sriracha caviar and candle smoke to ant larvae and giant river prawns, with Thitid “Ton” Tassanakajohn of one-star Le Du in Bangkok.
- 8 lessons
- 42 min
- Thai
- Advanced
Rated 4.8 ★ by 60.2K App Store users · App of the Day in 120+ countries
What you'll learn
8 lessons · 42 min total
Introduction FREE
#1 Sriracha Caviar FREE
#2 Candle-smoked Dessert FREE
#3 Thai Seafood Sauce Gel FREE
#4 Shrimp Paste Ice Cream 
#5 Ant Larvae 
#6 Pork Blood Rice 
#7 Fermented Pork 
#8 Giant River Prawns
At the end of this course you will be able to:
Set sriracha into caviar with agar, dripped from a bottle into very cold oil.
Smoke coconut milk with a traditional Thai herb candle for a sago dessert.
Blend nam jim seafood sauce and thicken it with xanthan gum into a gel.
Steam pork blood and seasoned rice in banana leaf into khao kan chin.
About this class
This online Thai cooking class is built around ingredients rather than set dishes. Each of the eight lessons takes one Thai delicacy, explains where it comes from and how it is used, then prepares it as a component for the plate.
Some are rare outside Thailand: ant larvae from the Northeast, pork blood for soups such as gao lao, and pork fermented with sticky rice in banana leaf. Shrimp paste is turned into an ice cream, and giant river prawns are grilled over low charcoal so the fat in the head takes on the smoke.
- Lessons
- 8
- Video
- 42 min HD
- Recipes
- 8
- Level
- Advanced
- Audio
- English (VO)
- Subtitles
- English, French, German, Spanish, Italian
““Usually, I will smoke this for 15 to 20 minutes, but it depends on how strong of a flavor you like to have in your dessert””
Thitid “Ton” Tassanakajohn · Lesson #2
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MEET YOUR INSTRUCTOR
Thitid “Ton” Tassanakajohn
Chef and founder, Le Du, Bangkok
- One starLe Du, Bangkok, since 2019.
- Top Thai chefOne of Bangkok’s leading Thai chefs.
Thitid Tassanakajohn, known as Chef Ton, is the chef behind Le Du in Bangkok. He is considered a leading authority on Thai food and works to promote Thai cuisine and culture.
His love of food comes from watching his grandmother cook. He trained at the Culinary Institute of America and cooked in restaurants across Thailand. In this class he works through eight Thai delicacies and how each one is used.
Nam jim seafood scaler
Example values. Lesson #3 blends everything, then adds xanthan gum to set the sauce into a gel.
Key concepts
Sriracha
A Thai hot sauce of chilli, vinegar, garlic, sugar and salt, named after Si Racha. Taught in lesson #1. (Wikipedia)
Agar
A jelly-like substance from red algae, used to set liquids. Taught in lesson #1. (Wikipedia)
Nam chim
Thai dipping sauces, often of chilli, lime juice, fish sauce and sugar. Taught in lesson #3. (Wikipedia)
Shrimp paste
A fermented condiment of ground shrimp and salt. Taught in lesson #4. (Wikipedia)
Frequently Asked Questions
Can I watch it for free first?
Yes. The introduction and lessons #1 to #3 are free to watch, no card required. To watch all 8 lessons with Ton, start a Gronda PRO trial. Cancel before it ends and you pay nothing.
Can I find these ingredients outside Thailand?
Some, yes: fish sauce, palm sugar, limes, bird’s eye chillies and shrimp paste are sold in Asian grocers and online. Ant larvae, pork blood and giant river prawns are harder to find, so use the lessons to see the technique and swap in what you can source.
What level is it, and what language?
Advanced level. Ton teaches in English, with subtitles in English, French, German, Spanish and Italian.
Do I get the recipes?
Yes. All 8 recipes are included and available in the Gronda app or on gronda.com.
Can I watch on my phone?
Yes. Watch in the Gronda app on iOS and Android, or on gronda.com in your browser.
Can I cancel my membership anytime?
Yes. App Store or Google Play: in your phone’s subscription settings. gronda.com: in your account settings. No fees, no calls.
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