All of the recipes follow the same convention as historical recipe books of listing only the ingredients without exact quantities. This is because Thai ingredients are not standard, for example different brands of palm sugar will vary in sweetness, or tamarind pulp will vary in sourness depending on each season and location. Therefore, it is best to learn to taste and adjust the balance of a dish to your own preference. The development of this skill is the most crucial part of Thai cooking. When mastered, there is much more freedom in adapting various ingredients to suit your own preference, seasonality and availability. Excellent Thai cooks of the past will not weigh all their ingredients out or measure seasonings exactly, but they cook with all their experience, knowledge, taste and most important of all, intuition.
Throughout this website, Royal Thai General System of Transcription (RTGS) has been used.
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