FAQ/Frequently asked questions. 

A few frequently asked questions that I thought would be good to clarify in a FAQ section.

What kind of camera equipment are you using?

For food photography I tend to use a Nikon D7000 with a 50mm f/1.8 and a Benro tripod. While traveling I often use a 17-55mm f/2.8 or a 16-85mm.

For walking in locations where a DSLR cam gets too much attention, the Panasonic Lumix LX7 is the best compact cam I tried so far.

I can’t find all the ingredients for making homemade curry pastes?

For creating that authentic Thai flavor it’s not recommended to play around with substitutes. A lot of households in Thailand don’t even make their own curry pastes anymore. Look for brands such as Lobo, Mae Ploy, Mae Anong or Thai Boy.

In thailand market vendors also sell freshly made curry pastes.

My stir-fry gets a burnt flavor?

Burnt garlic/ginger leaves a bitter/burnt taste and can spoil the outcome of a dish. If the garlic happens to burn, throw it away and start over again.

After preheating the wok and oil, simply turn of the stove then fry the aromatics. Crank the heat up again and immediately add the rest of your stir-fry ingredients to the wok. Aromatics don’t need more than 10-15 seconds.

Are you a professional chef?

Even if I did some private training at the Blue Elephant in Bangkok, I still consider myself a passionate and humble home-style cook.

Do you have any tips for food photography?

This humble Blogger is still going through a learning process. In other words I’m not a pro photographer. But here are a few tips.

Invest some cash into a good tripod and a 50mm f/1.8 lens.

Always shoot in natural day light, turn of all the lights in the room, do not mix light sources and look up  ways to bounce the light on google. Also do not shoot when the sun is the most intense, the light is too harsh.

The rest is composition and entirely for yourself to play around with.

A highly recommended book to read is Food photography for bloggers by Matt Armendariz.

Where did you learn about Thai cooking?

Primarily through observation, communicating with local Thai people and lots of trial and error at home.

Some recipes posted are adapted from other chefs/people/sources and will be respectfully stated in the recipe Blog post.