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Stir-fried Crab with Seablite (ผัดกรกฏชะคราม; phat gaawn goht cha khraam)
Stir-fried Crab with Seablite (ผัดกรกฏชะคราม; phat gaawn goht cha khraam)
Phat gaawn goht cha khraam, sea crab stir-fried with seablite — a briny coastal herb — in garlic and pork lard. Jeeb Bunnag, 1933.
Wild Boar Curry with Salacca (แกงหมูบป่าระกำ; gaaeng muup bpaa ra gam)
Wild Boar Curry with Salacca (แกงหมูบป่าระกำ; gaaeng muup bpaa ra gam)
Gaaeng muup bpaa ra gam, wild Boar curry with sourness from both tamarind and crushed salacca. From Maawm Ying Soophaa's Divine Dishes, 1949.
perfumed-beef-green-curry
Perfumed Muslim-style Curry of Fresh Chilies with Beef (แกงเขียวหวานเนื้อทรงเครื่อง; Gaaeng Khiaao Waan Neuua Sohng Khreuuang)
The Indian and Muslim cuisines present distinct approaches to using dried spices in curries, both of which influence Siamese cuisine in different ways. Indian-inspired Siamese curries spotlight chilies for their vibrant color, fragrance, flavor and heat, while spices like cumin and coriander play a supporting role. The spices complement and temper the chilies’ intensity, creating a rounded, multi-layered flavor profile; nonetheless, the chilies remain the star ingredient, gently complemented by the spices. Conversely, Muslim-influenced curries, such as massaman curry, prioritize spices over chilies. Spices like cardamom, nutmeg and mace take center stage, while the chilies provide subtle background heat rather than being the primary flavor. In these curries, the focus is on the rich, warm and complex aromas created by the blend of spices, which is a defining characteristic of many Muslim dishes. Moreover, Siamese cuisine favors using rehydrated dried chilies in curries for their depth; this depth is highly appreciated, along with the complexity, and comparatively milder heat of the rehydrated dried chilies. As well, the harsh grassy notes of fresh chilies are not favored; they’re referred to in Thai as “green rank” or “men khiaao (เหม็นเขียว)”. Muslim curries often use fresh green chilies, tempering their vibrant, grassy taste with dry spices and thus shifting the flavor from bright and fresh to more subdued and earthy tones, resulting in a dish that is perceived to be layered, despite the burst of fresh chilies.
Grilled Duck Dtai Raao - Grilled Duck Stir-Fried with Fermented Bean Curd and Morning Glory (เป็ดย่างไตราว; bpet yaang dtai raao)
Grilled Duck Dtai Raao - Grilled Duck Stir-Fried with Fermented Bean Curd and Morning Glory (เป็ดย่างไตราว; bpet yaang dtai raao)
Bpet yaang dtai raao: smoky grilled duck stir-fried with fermented bean curd and morning glory, tenderized in papaya leaves. Jeeb Bunnag, 1933.
papaya salad ข้าวมันส้มตำ
Khaao man sohm dtam and the first-ever recorded recipe for papaya salad (ข้าวมันส้มตำ)
Spicy Salad with Crispy Fish and Bird's Eye Chili (ยำปลากรอบกับพริกเม็ดเล็ก; yam bplaak raawp gap phrik met lek)
Spicy Salad with Crispy Fish and Bird's Eye Chili (ยำปลากรอบกับพริกเม็ดเล็ก; yam bplaak raawp gap phrik met lek)
Yam bplaak raawp gap phrik met lek - smoke-dried fish salad with fried aromatic herbs and salt-tempered bird's eye chilies. Jeeb Bunnag, 1933.
khao-phat-garee
Golden Chestnut Fried Rice with Mint and Tomato (ข้าวผัดกาหรี่; khaao phat garee), circa 1935
Dating from the early 1900s, this tempting fried rice dish highlights how the Siamese aristocracy savored their golden rice, perfumed with an alluring blend of imported spices. The dish can be enjoyed on its own or as part of a larger meal featuring curries and soups.
Chuu Chee Chicken Curry (แกงฉู่ฉี่ไก่; gaaeng chuu chee gai)
Chuu Chee Chicken Curry (แกงฉู่ฉี่ไก่; gaaeng chuu chee gai)
Chuu Chee Chicken Curry, a rich aromatic dish simmered in thick coconut cream with lemongrass and dried chilies. From Jeeb Bunnag's 1933 Cookbook of Rice Companion Recipes.
c1908 Fermented rice noodles and golden coconut chicken sauce with an Indian flair (ขนมจีนแขก หรือ ไก่ต้มขนมจีน ; khanohm jeen khaaek)
roasted-chili-am-for-salad-dressing
Ancient roasted chili jam (naam phrik phao bo:h raan ; น้ำพริกเผาโบราณ)
Krayathip (กระยาทิพย์; gra yaa thip)
Krayathip (กระยาทิพย์; gra yaa thip)
Krayathip, spiced pork and coconut parcels wrapped in banana leaves and grilled. From Jeeb Bunnag's 1945 cookbook of Thai snacks and desserts.
The Story of Gaaeng Buaan (แกงบวน) – The Oldest Siamese Dish?
Trinarong salad with ruby pomegranate seeds, translucent pomelo segments, and golden fried shallots glistening with lime dressing on a white plate
c1935 Trinarong Salad - Thai Three-Fruit Yam from Pathum Thani (ยำตรีณรงค์; yam dtreen rohng)
Central-style Thai salad combining pomelo, rose apple, and pomegranate with shrimp, chicken, and pork. From Ms. Booree Thohnsak's 1935 Pathum Thani memorial cookbook.
haaw mohk and ngohp
Haaw Mohk and Ngohp (ห่อหมก และ งบ)
jungle-1908
History's first-ever recorded recipe for jungle curry by Lady Plean Passakornrawong, circa 1908 (ปลาดุกแกงป่า อย่าง ท่านผู้หญิงเปลี่ยน ภาสกรวงศ์ ตำราแม่ครัวหัวป่าก์; bplaa duuk gaaeng bpaa)
This is a coconut-based jungle curry of catfish featuring fresh green chilies, sand ginger and an upcountry herbal charm.
Modified Roasted Shrimp Paste Relish (แปลงกะปิคั่ว; bplaaeng ga bpi khuaa)
Modified Roasted Shrimp Paste Relish (แปลงกะปิคั่ว; bplaaeng ga bpi khuaa)
Bplaaeng ga bpi khuaa: shrimp paste relish with salted black olive and smoke-dried fish, fried in broken coconut oil. Jeeb Bunnag, 1933.
The Ambassador’s House Style Noodle Soup (หมี่น้ำบ้านราชทูต; Mee Naam Baan Raat Thuut)
This soup dish features crispy rice vermicelli noodles, a chicken broth that has a three-flavor profile infused with the aroma of bitter orange, and a plethora of other ingredients such as crispy fried tofu, chicken, pork, crab and pickled garlic. In Thai, the phrase mee naam baan raat thuut refers to a rice vermicelli noodle soup in the style of the Ambassador’s house. The dish was not new when it appeared in the 1956 book Snacks, Tea Nibbles, Hors D’oeuvres and Drinking Food (ตำราอาหารว่าง - เครื่องน้ำชา และ เครื่องเคี้ยว หรือ กับแกล้ม) by Jeeb Bunnag (จีบ บุนนาค), as noodle dishes were often the preferred ingredient for light meals or snacks. In Grandparents Recipes: 100 Years Old Recipes (จานอร่อยจากปู่ย่า สูตรโบราณ 100 ปี), a volume printed in 2014 that highlights recipes from the kitchens of fifteen prominent families, a similar version of the dish is referred to as mee naam baan bpaak naai leert (หมี่น้ำบ้านปาร์คนายเลิศ) and is associated with Nai Lert.
Steamed Stuffed Winter Melon Clear Soup (แกงจืดฟักเขียวตุ๋น; gaaeng jeuut fak khiaao dtoon)
Steamed Stuffed Winter Melon Clear Soup (แกงจืดฟักเขียวตุ๋น; gaaeng jeuut fak khiaao dtoon)
Steamed Stuffed Winter Melon Clear Soup, a refined royal Thai dish featuring hollowed winter melon filled with crab, pork, and egg sausage. From Jeeb Bunnag's 1933 cookbook.
Golden Baked Coconut and Lotus Seed Custard (ขนมกุมภแกงเมล็ดบัว; khanohm goom pha gaaeng ma let buaa)
Golden Baked Coconut and Lotus Seed Custard (ขนมกุมภแกงเมล็ดบัว; khanohm goom pha gaaeng ma let buaa)
Khanohm goom pha gaaeng ma let buaa, a lotus seed custard with caramelized coconut solids, radiant-baked until golden. Jeeb Bunnag, 1933.
lemongrass salad
Pomelo salad with salted shrimp and a lemongrass-infused coconut cream dressing (ยำส้มโอกุ้งเค็ม ; yam sohm o:h goong khem)
ต้มยำกะทิหัวปลีย่างใส่ไก่
It will not be an overstatement to say that banana trees accompany Thai people from their birth to the afterlife. Starting with the decorative objects made out of banana leaves newborns receive to invite protective spirits, and continues their entire life with the endless uses for banana leaves, trunks and fruits; finally ending with the female spirit ghost, maae praai taanee (แม่พรายตานี), who resides in banana trees and Thai beliefs.
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