อาหารมุสลิม Archives

Butter Custard Pudding (ขนมหม้อแกงเนย; khanohm maw gaaeng noei)

Butter Custard Pudding, a saffron-infused coconut bread custard with raisins and almonds. From Ibrahim Haji Roshidin Tuan's 'The Muslim Cook,' 1938.

Guramaa Muslim Curry (แกงกุ๊ระหม่า; gaaeng gu ra maa)

Guramaa Muslim Curry, Spiced Chicken Curry with Yogurt and Potatoes

Indian-Style Rice (ข้าวแขก; khaao khaaek)

Khaao khaaek: lightly salted soft rice under a turmeric-tinted, jasmine-scented coconut cream, twice as thick as the rice. Jeeb Bunnag, 1933.

Chicken Biryani (ข้าวหมกไก่; khaao mok gai)

Khao mok gai, a Thai-Muslim chicken biryani featuring rice layered with yogurt-marinated chicken and steamed to allow flavor circulation. From Ibrahim's 1938 cookbook.

c1939 Chicken and Golden Raisin Curry - gaaeng khaaek yawaa - แกงแขกยะวา

c1939 Siamese-Javanese style coconut-based chicken and golden raisins curry (แกงแขกยะวา ; gaaeng khaaek yawaa)

ข้าวซอยไก่

This dish (Khao Soi Recipe) takes us back in time to the mid-19th century. The trade caravans were trailing the jungles of northern Thailand along the ancient routes between India and China. Those long caravans were carrying wealth of exotic goods, leaving rich aroma of spices and the sweet scent of opium as they passed.

The men on this long line of between fifty and one hundred mules would be Yunnanese Muslim Chinese, who dominated the trade routes and began to settle in Chiang Mai and the main towns of north Thailand at that time.

Steamed Cup Cake (ขนมถ้วยฟู; khanohm thuai foo)

Steamed Cup Cake, a fermented rice flour dessert using cuttlefish bone as a natural leavening agent. From Ibrahim Haji Roshidin Tuan's 'The Muslim Cook', 1938.

c1938 Sweet and Sour Offal in Coconut Cream Stir-Fry (วิธีผัดเปรี้ยวหวาน; wi thee phat bpriiaw waan)

Sweet and Sour Stir-Fry, a Thai-Muslim dish featuring offal cooked with curry powder and coconut cream. From Ibrahim Haji Roshidin Tuan's 1938 manuscript.

Roti (โรตี; ro:h dtii)

Roti, a flaky layered wheat flatbread fried in ghee and specifically crafted for dipping in Curry Kudie. From Ibrahim Haji Roshidin Tuan's 1938 Muslim Cook.

Chicken Saman (Malay-Style) (ไก่ซามัน แขก); (gai saa man - khaek)

Gai saa man, a Malay-style Thai-Muslim Saffron-Spiced Sweet-Savory Braised Chicken with Cardamom, Clove, Almond, and Mint. Rice Cooking and Curry, 1953.

White Curry (แกงขาว; gaaeng khaao)

White Curry (gaaeng khaao), a mild coconut-based curry without chili paste featuring aromatic spices. From Hibrahim Haji Rocheedee's Islamic Cookbook, 1933.

c1941 Magical beef curry (แกงเนื้อวิเศษ พ.ศ. 2484 ; gaaeng neuua wisaeht)

Turkish Stir-Fry (ผัดเตอรกี่; phat dtoe ra gii)

Turkish Stir-Fry, an aromatic offal dish prepared with saffron, yogurt and a curry-powder spice paste. From Ibrahim Haji Roshidin Tuan's 1938 'The Muslim Cook'.

Yanee Coconut Based Curry Stew (แกงตุนยานี; gaaeng dtoon yaa nee)

Coconut Based Curry Stew, a Thai Muslim dish featuring green eggplant simmered in a distinctly sour tamarind and coconut broth. From Ibrahim Haji Roshidin's 1938 cookbook.

Thai-Muslim Salad with Smoked Coconut Dressing (ยำสลัด; yam sa lat)

Thai Salad (yam sa lat) features a creamy coconut dressing infused with aromatic smoke from burning coconut shells. From Ibrahim Haji Roshidin Tuan's 1938 manuscript.

Biryani Rice - Spiced Rice with Fried Shallots and Cumin (ข้าวบุร๊ะยานี; khaao bu ra yaa nee)

Biryani Rice prepared with aromatic spices, fried shallots, and cumin seeds sprinkled on top. From Ibrahim Haji Roshidin Tuan's 1938 cookbook 'The Muslim Cook'.

Sweet Bread and Fried Banana (ขนมปังหวาน; kha nom bpang waan)

Sweet Bread, a traditional Arabian breakfast of crispy Cavendish bananas fried in egg-flour batter and served with sugar-sprinkled bread. From Ibrahim's The Muslim Cook, 1938.

Ajat Jattari (อาจาดจัตตารี; aa jaat jat taa rii)

Ajat Jattari, a Thai Muslim pickled condiment with eggplant, ginger, and warming spices in a sour-forward broth. From Ibrahim Haji Roshidin Tuan's 1938 cookbook.

Gudee Curry (แกงกุดี; gaaeng gu dee) - Muslim-Style Stuffed Chicken

Gudee Curry, a Thai Muslim stuffed chicken dish with rich aromatic spices and a coconut shell smoking technique from Ibrahim's 1938 manuscript.

เนื้อปูผัดผงกะหรี่

Most Thai curry dishes call for freshly prepared curry paste that is best used fresh just before cooking. Here is a delicious and simple exception - Stir-fried crab meat in curry powder, milk and eggs - A popular Thai seafood recipe which is unique in its use of commercially available curry powder. The dish was first created by Teochew Chinese chefs in the numerous Chinese restaurants in Bangkok who used to cater to the working class of Thai-Chinese immigrates, that came to the Kingdom from the Guangdong province in the southern coast of China.

Satay Lue - Grilled beef satay with thick Muslim style peanut sauce (สะเต๊ะลือ กับ น้ำจิ้มอย่างแขก ; sadteh leuu kap naam jim yaang khaaek)

Have a look at some of our favorite courses.

Aromatic Primer for Thai Cuisine - Part 1

Patterns – Decoding the Complexity of Siamese Curry Paste: A Multidimensional Exploration

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