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Depuis décembre 2025
Professeur depuis décembre 2025
How to cook Thai Food and recommend dishes with alternative ingredients
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Àpd 17.84 C$ /h
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Teaching about cooking Thai Foods in easy way and perfect way. Teaching how to use the kitchen tools for Thai foods. Recommends alternative ingredients from your country stores. You can create menu from the recipes you have. I will let you cook the dish which is you want.
Informations supplémentaires
Telephone only after the booking to provide the information or more extra options is having your own kitchen tools and ingredients for cooking.
Lieu
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En ligne depuis Thaïlande
Présentation
My sense of humor was so high. I enjoyed eating street food. I love nature, animals and local cities. My hobbies are singing, diversity learning and social media sharing.
Education
จบปริญญาตรี คณะบริหารธุรกิจ สาขาการจัดการอุตสาหกรรม จากสถาบันเทคโนโลยีไทย-ญี่ปุ่น ด้วยเกรดเฉลี่ย 3.21 วิชาที่ได้ A คือ บัญชี1-2, การเงิน1-2, Safety, ภาษาญี่ปุ่น1, English Multimedia และพระพุทธศาสนา

จบ English Intermediate Level B2 จาก Newcastle College, United Kingdom. คะแนน IELTS Academic สูงสุดที่ได้ คือ Listening 6 , Speaking 6 , Reading 5.5 , Writing 5.5
Expérience / Qualifications
Co-ordinator for schools in northern of Thailand / Accountant in the UK/ Project Manager / Event Organizer/ Thai food chef in the UK.
Age
Enfants (7-12 ans)
Adolescents (13-17 ans)
Adultes (18-64 ans)
Seniors (65+ ans)
Niveau du Cours
Débutant
Intermédiaire
Avancé
Durée
60 minutes
Enseigné en
anglais
thaï
Compétences
Disponibilité semaine type
(GMT -05:00)
New York
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Cours par webcam
Mon
Tue
Wed
Thu
Fri
Sat
Sun
00-04
04-08
08-12
12-16
16-20
20-24
1) สอนการบ้าน, เตรียมสอบ, ภาษาอังกฤษ สําหรับ ประถมศึกษาปีที่ 1 ถึง มัธยมศึกษาปีที่ 3
2) English Beginning Level
จากผู้สอนชื่อ ทีเจ จบภาษาอังกฤษ ระดับ Intermediate Level B2 จาก Newcastle College, United State Kingdom
ระดับภาษาของผู้สอน คือ B2 คะแนนสูงสุดที่สอบได้ คือ
IELTS Academic
Listening: 6
Speaking: 6
Reading: 5.5
Writing: 5.5

กําลังใช้ชีวิตและทํางานอยู่ที่ประเทศอังกฤษมาแล้วกว่า 6 ปี
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This service guides you through the process of preparing and submitting documents for a Schengen visa.
It provides detailed, step-by-step instructions, covering the entire process from start to finish, including the announcement of the result.
1) Prepare documents: personal information, employment, finances, insurance, travel arrangements, accommodation, invitation letters, etc.
2) Book a visa appointment.
3) Submit documents.
4) Take photos and fingerprint scan.
5) Receive your passport and visa.

Note:
- Full service fee is collected upon completion of the fingerprint scanning process.
- This service does not include the preparation of various letters (invitation letters, leave letters, payslips).
- We do not provide transportation to the embassy; applicants must attend on their own. However, online guidance is available.
Lire la suite
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Min
Have you ever travelled to Singapore, Malaysia, or other Southeast Asian countries and fallen in love with their food culture? Why not recreate the flavours in the comfort of your home, following easy-to-follow recipes with the guidance of a passionate Singaporean home cook?

Born into a family of Spice Makers, I am a third-generation Spice Girl based in Switzerland. I learned the nuts and bolts of spice mixing from my father and cultivated the love of cooking from the OG Spice Lady Boss, my paternal grandmother aka ahmah. From a young age, I was exposed to the vibrant colours and aroma of fresh spices then as I grew older, watching and assisting my ahmah in the kitchen for our daily dinners was my favourite time of the day.

Traditional Singaporean dishes such as Chicken Curry, Sambal Assam Fish, Rendang, and Sambal Prawns/Squid, Stir-fry KangKong (morning glory) are commonly found on our dinner table. For special occasions or not, we would also cook Nasi Lemak and Laksa and these two dishes have become my go-to comfort food whenever I miss my motherland.

1. Chicken Curry (non-vegetarian)
Chicken Curry is an iconic Peranakan dish in South East Asia. Chicken and potatoes are stewed in spicy, rich and creamy coconut gravy. Usually served with rice but it is also delicious to be eaten with a French baguette or bread.

2. Laksa with Prawns/Vegetables (vegetarian-friendly)
Traditional Laksa is a spicy noodle soup popular in the Peranakan cuisine of Southeast Asia. Laksa consists of thick wheat noodles or rice vermicelli in a thick broth made with spices, fresh aromatics and coconut milk. Common toppings include fried tofu puffs, fish cakes, shrimp, bean sprouts or other vegetables and minced fresh laksa leaves.

3. Meat Rendang (non-vegetarian)
Meat Rendang is a Singaporean, Malaysian and Indonesian “dry” curry commonly made with red meat, spices and coconut milk which makes it spicy, rich and creamy. Beef rendang is considered by many to be the king of all curries as they are packed with complex flavours.

4. Sambal Assam Fish (non-vegetarian)
Sambal Asam Fish is a classic Singapore, Malaysia and Indonesia dish which is addictively sour, tangy and spicy thanks to tamarind (Asam) and chilli. It is considered a healthy dish with lots of vegetables such as tomatoes, eggplant, lady’s fingers and fish with no coconut milk and tastes amazingly satisfying.

6. Bak Kut Teh (non-vegetarian)
Bak kut teh, or pork ribs soup, is a popular traditional Chinese dish in Singapore. The dish consists of pork ribs stewed with a mixture of aromatic spices such as garlic, white pepper, black pepper, star anise, cinnamon and other spices.

7. Kueh Salat / Seri Muka
It is a popular Singaporean and Malaysian Nyonya kueh (pastry) made with pressed glutinous rice layered with coconut egg custard (Kaya) flavoured with pandan. (steamer required)

You will need:
- Basic cooking equipment such as a saucepan, pots, knife, cutting board etc.
- Cooking hob
- A blender or a food processor
- Apron

Once a class is confirmed, I will be providing you:
- A recipe card
- An ingredient list. You will need to get the ingredients on your own before the class.
- A packet of Anthony The Spice Maker's Spice Blend depending on what we are cooking.
For local students (residing in Switzerland & Liechtenstein ) I will send you the spice blend free of charge.
For international students, I will send you the spice blend but shipping fees are at your expense.

The class will be conducted in English.
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Contacter Teejay
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Le premier cours est couvert par notre Garantie Le-Bon-Prof
Cours Similaires
arrow icon previousarrow icon next
verified badge
Min
Have you ever travelled to Singapore, Malaysia, or other Southeast Asian countries and fallen in love with their food culture? Why not recreate the flavours in the comfort of your home, following easy-to-follow recipes with the guidance of a passionate Singaporean home cook?

Born into a family of Spice Makers, I am a third-generation Spice Girl based in Switzerland. I learned the nuts and bolts of spice mixing from my father and cultivated the love of cooking from the OG Spice Lady Boss, my paternal grandmother aka ahmah. From a young age, I was exposed to the vibrant colours and aroma of fresh spices then as I grew older, watching and assisting my ahmah in the kitchen for our daily dinners was my favourite time of the day.

Traditional Singaporean dishes such as Chicken Curry, Sambal Assam Fish, Rendang, and Sambal Prawns/Squid, Stir-fry KangKong (morning glory) are commonly found on our dinner table. For special occasions or not, we would also cook Nasi Lemak and Laksa and these two dishes have become my go-to comfort food whenever I miss my motherland.

1. Chicken Curry (non-vegetarian)
Chicken Curry is an iconic Peranakan dish in South East Asia. Chicken and potatoes are stewed in spicy, rich and creamy coconut gravy. Usually served with rice but it is also delicious to be eaten with a French baguette or bread.

2. Laksa with Prawns/Vegetables (vegetarian-friendly)
Traditional Laksa is a spicy noodle soup popular in the Peranakan cuisine of Southeast Asia. Laksa consists of thick wheat noodles or rice vermicelli in a thick broth made with spices, fresh aromatics and coconut milk. Common toppings include fried tofu puffs, fish cakes, shrimp, bean sprouts or other vegetables and minced fresh laksa leaves.

3. Meat Rendang (non-vegetarian)
Meat Rendang is a Singaporean, Malaysian and Indonesian “dry” curry commonly made with red meat, spices and coconut milk which makes it spicy, rich and creamy. Beef rendang is considered by many to be the king of all curries as they are packed with complex flavours.

4. Sambal Assam Fish (non-vegetarian)
Sambal Asam Fish is a classic Singapore, Malaysia and Indonesia dish which is addictively sour, tangy and spicy thanks to tamarind (Asam) and chilli. It is considered a healthy dish with lots of vegetables such as tomatoes, eggplant, lady’s fingers and fish with no coconut milk and tastes amazingly satisfying.

6. Bak Kut Teh (non-vegetarian)
Bak kut teh, or pork ribs soup, is a popular traditional Chinese dish in Singapore. The dish consists of pork ribs stewed with a mixture of aromatic spices such as garlic, white pepper, black pepper, star anise, cinnamon and other spices.

7. Kueh Salat / Seri Muka
It is a popular Singaporean and Malaysian Nyonya kueh (pastry) made with pressed glutinous rice layered with coconut egg custard (Kaya) flavoured with pandan. (steamer required)

You will need:
- Basic cooking equipment such as a saucepan, pots, knife, cutting board etc.
- Cooking hob
- A blender or a food processor
- Apron

Once a class is confirmed, I will be providing you:
- A recipe card
- An ingredient list. You will need to get the ingredients on your own before the class.
- A packet of Anthony The Spice Maker's Spice Blend depending on what we are cooking.
For local students (residing in Switzerland & Liechtenstein ) I will send you the spice blend free of charge.
For international students, I will send you the spice blend but shipping fees are at your expense.

The class will be conducted in English.
Garantie Le-Bon-Prof
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Contacter Teejay