สมเด็จพระอมรินทราบรมราชินี (ท่านผู้หญิงนาค)
Queen Amarindra (อมรินทรา) was the Queen Consort of King Rama I (Phutthayotfa Chulalok) and thus the first queen of the Rattanakosin Kingdom.
Queen Amarindra was the daughter of Thong and Fan Na Bang Chang, a wealthy family from Samut Songkhram province. When the young couple met, she was known as Nak (นาค” หรือ “นาก) and the King was not yet king, but an Ayutthayan nobleman. Both were of Mon descent.
In the Ayutthaya society, love marriages were not uncommon. The couple married for love and, although their marriage eventually became rocky, they maintained mutual respect throughout their lives.
Under King Taksin of Thonburi kingdom, Nak held the title of a Lady while her husband served as a military leader. On a mission to Vientiane he met and later wed a second wife from the Vientiane royal dynasty – this wife was called Jao Jaawm Waaen or Jao Khoon Seuua (เจ้าจอมแว่น หรือ เจ้าคุณข้างใน หรือเจ้าคุณเสือ).
Queen Amarindra (อมร […]
Seasoned rice dishes have been a staple of rice-consuming societies almost since the first grains were cultivated. Adapted according to local resources, traditions and individual preferences, seasoned rice dishes are relished and savored across all walks of life. Within Siamese society, these dishes offer insight into the flavor instincts and eating habits across all demographics, revealing which food items were locally available and valued.
In this delicious seasoned rice recipe from the kitchens of the daughter of King Chulalongkorn, Princess Yaovabha Bongsanid (พระเจ้าบรมวงศ์เธอ พระองค์เจ้าเยาวภาพงศ์สนิท) (1884-1934), the Princess uses a variety of common preserved and inexpensive ingredients, clearly drawing inspiration from the cuisine of the Central Plains with nods to the rural and coastal living atmosphere.
If palaces represent grandeur and wealth within a society, and poems often focus on emotional experience or the beauty of language, then the significance of a dumpling may be inferred by its structured elegance and minimalism – each fold and pleat a deliberate act, and each filling a curated experience constructing comfort in its most elemental form.
Khanom khaang khaao (ขนมค้างคาว) is a traditional Siamese fried, triangular-shaped dumpling with obvious Chinese origins. Its earliest recorded recipe can be traced back to Jao Khraawk Thaawng Yuu (เจ้าครอกทองอยู่), a distinguished aristocrat from the royal court of Ayutthaya. Historical records indicate that, from the early days of the Rattanakosin era, her recipe was a favored snack within the Siamese royal court.
These dumplings are shaped like triangles and, according to some, resemble bats: For this reason, they are called khanom khaang khaao (ขนมค้างคาว) – ‘the bat’s treat’. The dumpling’s dough is made from rice and mung bean flours; its filling is prepared by combining grated coconut and shrimp meat, which are cooked together into a dense, flavorful mixture that brings out the nutty-sweet taste of the grated coconut and the savory-sweet flavors of the shrimp. Kaffir lime leaves, sliced into hair-thin juliennes, add a hint of citrus.
Jao Jaawm Waaen was a member of the Vientiane royal dynasty. She was brought to Thonburi by a military commander named Chao Phraya Chakri, who met her during a mission to Vientiane. This commander later became King Rama I.
Jao Jaawm Waaen was a member of the Vientiane royal dynasty. She was brought to Thonburi by a military commander named Chao Phraya Chakri, who met her during a mission to Vientiane. This commander later became King Rama I.
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