Lady Plean Passakornrawong’s Culinary Collection (1908)
Heritage: Lady Plean Passakornrawong’s Culinary Collection (1908)
Maae Khruaa Huaa Bpaa (แม่ครัวหัวป่าก์)
Year 1908
A pioneering Siamese noblewoman puts pen to paper. Lady Plean Passakornrawong (ท่านผู้หญิงเปลี่ยน) records the culinary heritage of late 19th-century Siam in her culinary bible, Maae Khruaa Huaa Bpaa (MKHP) (แม่ครัวหัวป่าก์). From intricate palace banquets and sacred temple offerings to everyday common dishes, her manuscript captures a culinary world that blends precise traditional measurements—often noted in archaic Thai anthropic weight systems—with recipes that occasionally feature rare or even extinct ingredients.
Some of her recipes weave in poetry and Siamese literature, enriching the culinary instructions with cultural narratives. Her work includes recipes for curries, soups, side dishes, chili relishes, desserts, fruits, snacks, curry pastes, and even provides detailed descriptions of the bustling markets of the late 1800s along with general cooking tips
Year 2024
Thaifoodmaster’s MKHP_as_is project makes these historical recipes accessible to modern chefs by leveraging our Thai food expertise and specially trained AI models. We are converting measurements to grams while retaining the original references, bridging the gap between traditional and modern cooking methods. We are also offering an alternative narrative in the third-person present tense to make the manuscripts more accessible and engaging for today’s chefs.
Now, you can experience Lady Plean Passakornrawong’s direct voice—the same voice that has guided Thai cooks for over a century—in its complete, unaltered form
A Lens for Authentic Siamese Cuisine
Maae Khruaa Huaa Bpaa (MKHP) stands as the most fundamental text for anyone passionate about Traditional Thai cuisine, offering a rare opportunity to explore early Rattanakosin Siamese cuisine in its purest form—untainted by modern reinterpretations or biases.
With MKHP_as_is translations, modern chefs and culinary enthusiasts can master the precise gestures and culinary techniques meticulously prescribed by Lady Plean Passakornrawong.
Through MKHP, readers can uncover the intricacies of traditional Siamese cooking, from the selection and preparation of ingredients to the nuanced methods of cooking that have been handed down through generations. The manuscript not only preserves the recipes but also the cultural narratives and poetic expressions that imbue each dish with historical and emotional significance. This blend of culinary art and literary elegance makes MKHP an indispensable resource for understanding the depth and richness of Siamese culinary heritage.
Experience the authentic rhythm of traditional Siamese cooking.
Maae Khruaa Huaa Bpaa (แม่ครัวหัวป่าก์)
A Cornerstone of Thai Culinary Heritage
In 1908, during the reign of King Rama V, Lady Plean Passakornrawong (ท่านผู้หญิงเปลี่ยน ภาสกรวงศ์) created what would become one of the most significant documentations of Siamese culinary arts. Her manuscript, Maae Khruaa Huaa Bpaa (MKHP), stands as the first comprehensive recording of late-19th century Siamese cuisine, capturing both royal court traditions and common household recipes.
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