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Posts with Thai Culinary, Historical and Cultural References:

ก้อยปลานิลเวียงจันทน์
shrimp-cucumber-curry
c1889 Garee Curry with Shrimp and Cucumber (แกงกะหรี่กุ้งกับแตงกวา; gaaeng garee goong gap dtaaeng gwaa)
roasted-chili-am-for-salad-dressing
Ancient roasted chili jam (naam phrik phao bo:h raan ; น้ำพริกเผาโบราณ)
c1908 Fermented rice noodles and golden coconut chicken sauce with an Indian flair (ขนมจีนแขก หรือ ไก่ต้มขนมจีน ; khanohm jeen khaaek)
ผัดปลาแห้งแตงอุลิตอย่างปัจจุบัน และ ผัดปลาแห้งโบราณ อย่างคุณม่วง ราชนิกูล
แกงเผ็ดไก่จี่จ๋วน, แกงจีนจ๊วน, แกงจ๋วน
ส้มฉุน
ม้าอ้วน
แกงมัสมั่น – แกงมาชะแมน – แกงหมัดสมั่น
มังกรคาบแก้ว กับ ม้าฮ่อ
Pan Roasted Duck Breast and Hairy-Fruited Eggplant Curry (แกงเป็ดคั่วมะอึก; gaaeng bpet khuaa maeuk)
khao-prasuri
Phra Suli – Three-Flavor Seasoned Rice with Shrimp, Firm Pork Fat and Pork Skin (ข้าวพระศุลี; Khaao Phra Soolee)
Chiang Mai-Style Chicken Gaaeng Garee (แกงเผ็ดกะหรี่เชียงใหม่ ; gaaeng phet garee chiang mai)
gaaeng raawn (แกงร้อน)
Gaaeng Raawn (แกงร้อน)
Mixed Clear Shrimp Soup with Salted Fish, Shrimp, Cucumber, Mango and Pickled Garlic (แกงนอกหม้อ ; gaaeng naawk maaw)
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