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Aromatic Primer for Thai Cuisine - Part 1
Aromatic Primer for Thai Cuisine - Part 1
KhaoMee
Khao Mee Seasoned Rice (ข้าวหมี่อย่างคลุก; khaao mee yaang khlook)
naam-yaa-jeen
Naam Yaa Jeen - Fermented Rice Noodles with Chinese Sauce by HRH Prince Krom Luang Pitak Montri (น้ำยาจีน อย่างกรมหลวงพิทักษมนตรี)
Arabian noodles
c1936 Arabian noodles – Princess Maao Thongthaem’s Siamese-Orientalist fermented rice noodles light meal (ขนมจีนอาหรับ อย่าง เม้า ทองแถม; khanohm jeen aarap)
minced-bird-style-fish-curry-mkhp
Minced-Bird Curry with Fish (ปลาช่อนแกงนก; Bplaa Chaawn Gaaeng Nohk)
Minced-Bird Style Curries - A Peek Into Traditional Ingredients and Cooking Methods (แกงสับนก; Gaaeng Sap Nohk)
ข้าวปลี khaao bplee
c1935 Char-grilled banana blossom stuffed and baked with tamarind relish fried rice (ข้าวปลี ตำรับสายเยาวภา พ.ศ. 2478 ; khaao bplee)
Seasoned Rice Recipe
Rice Seasoned with Young Tamarind Relish, Sweetened Fish and Pickled Morning Glory (ข้าวคลุกน้ำพริกมะขามอ่อน ผักบุ้งดอง ปลาแห้งผัดหวาน และ ปลาดุกย่าง; Khaao Khlook Naam Phrik Makhaam Aawn Phakboong Daawng Bplaa Haaeng Phat Waan Lae Bplaa Dook Yaang)
beef potato curry
Perfumed Braised Beef and Potato Curry with Three Gingers, Thai Basil and Bitter Orange (แกงเนื้อใส่เปราะหอมสดและส้มซ่า; Gaaeng Neuua Sai Bpraw Haawm Soht Lae Sohm Saa)
perfumed-beef-green-curry
Perfumed Muslim-style Curry of Fresh Chilies with Beef (แกงเขียวหวานเนื้อทรงเครื่อง; Gaaeng Khiaao Waan Neuua Sohng Khreuuang)
minced-bird-style-pork-curry
Pork and Three Beans Minced-Bird Style Curry with Fingerroot and Holy Basil (แกงคั่วหมูสับถั่วพู; Gaaeng Muu Sap Thuaa Phuu)
c1933 Gaaeng Khuaa Phrik Baang Chaang (แกงคั่วพริกบางช้าง) Thai kua curry served with khanom jeen fermented rice noodles topped with pickled garlic
c1933 Khuaa Curry with Bang Chang Chilies (แกงคั่วพริกขี้หนูหรือพริกชี้ฟ้า; gaaeng khuaa phrik baang chaang): Princess Dissakul's Smoky Fish Curry Recipe
Turtle Curry
The complete story of turtle curries in Siamese cuisine (เจาะลึกประวัติศาสตร์เรื่องแกงตะพาบน้ำ)
Thai Curries: The Professional Chef’s Guide
Thai Curries: The Professional Chef's Guide - แกงไทย
khanohm jeen naam ngiaao (ขนมจีนน้ำเงี้ยว)
Khanohm Jeen Naam Ngiaao - Shan-Style Tomato Broth over Fermented Rice Noodles with Pork, Chicken Feet and Chicken Blood Cakes (ขนมจีนน้ำเงี้ยว)
น้ำพริกลงเรือต้นตำรับ ; Naam phrik lohng reuua
Naam Phrik Lohng Reuua (Boat Embarking Chili Relish), Relish of Fermented Shrimp Paste Relsih with Sweet Pork and Crispy Deep-Fried Fluffy Fish - (น้ำพริกลงเรือต้นตำรับ ; naam phrik lohng reuua)
fish-and-two-basil
c1933 An Auspicious fish ball curry with two basils (แกงเผ็ดปลาเล็กปลาน้อย; gaaeng phet bplaa lek bplaa naawy)
Mixed Clear Shrimp Soup with Salted Fish, Shrimp, Cucumber, Mango and Pickled Garlic (แกงนอกหม้อ ; gaaeng naawk maaw)
Khao Krob
Crispy Rice - Khaao Graawp (ข้าวกรอบ อย่างหม่อมเจ้าสาย ลดาวัลย์)
Gaaeng Jao Dtao – An Aristocratic Sour Curry of Catfish with Young Tamarind Leaves, Fingerroot and Lemon Basil, with a Rustic Flare (แกงเจ้าเต่า)
Curry Paste Permeability
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Aromatic Primer for Thai Cuisine - Part 1
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