Home > อาหารตามท้องถิ่น > อาหารมุสลิม
Malayu Beef Noodles (ก๋วยเตี๋ยวมาลายู; guay dtiaao maa laa yuu)
Malayu Beef Noodles (ก๋วยเตี๋ยวมาลายู; guay dtiaao maa laa yuu)
Malayu Noodles featuring tender beef simmered with cinnamon, cardamom, bay leaves, and cloves. From Jeeb Bunnag's Cookbook of Rice Companion Recipes, 1933.
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.

Fresh Bamboo Shoot Curry (แกงขั้วหน่อไม้สด; gaaeng khuaa naaw mai soht)
Fresh Bamboo Shoot Curry (แกงขั้วหน่อไม้สด; gaaeng khuaa naaw mai soht)
Fresh Bamboo Shoot Curry featuring shredded bamboo shoots cooked with a distinctive technique of adding rice to enhance sweetness. From Ibrahim Haji Roshidin Tuan's 1933 Islamic Cookbook.
Yogurt-Based Ancient Green Curry with Chicken Offal (แกงเขียว; gaaeng khiaao)
Mrs. Yim Pichaiyat Bunnag (คุณยิ้ม พิชัยญาติ บุนนาค)'s 1920s aristocratic green curry reveals a forgotten chapter in Thai culinary history. This Muslim-style recipe uses ghee and yogurt instead of coconut milk, featuring chicken offal—liver, gizzard, and heart—each contributing distinct textures and concentrated flavors. Roasted spices like cinnamon, clove, and cardamom create warming aromatics, while fresh chilies provide signature heat. The dish documents how Bangkok's noble kitchens adapted Islamic cooking techniques before democratization, preserving methods that would shape modern Thai cuisine.
Rose-Shaped Dessert (ขนมดอกกุหลาบ; kha nom daawk gu laap)
Rose-Shaped Dessert (ขนมดอกกุหลาบ; kha nom daawk gu laap)
Rose-Shaped Dessert, a layered multi-colored pastry that puffs into floral shapes when fried. From Ibrahim Haji Roshidin Tuan's 'The Muslim Cook,' 1938.
Arab Cake (ขนมเค๊กอาระบี; khanhom khek aarabee)
Arab Cake (ขนมเค๊กอาระบี; khanhom khek aarabee)
Arab Cake, a Thai Muslim bread pudding dessert made with bread, banana, and coconut cream infused with saffron. From Ibrahim Haji Roshidin Tuan's 1938 cookbook.
Ajat Jattari (อาจาดจัตตารี; aa jaat jat taa rii)
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.
Stirred Wheat Flour Sweet (แป้งกัสรุยีกวน; bpaaeng gat sa ru yee guan)
Stirred Wheat Flour Sweet (แป้งกัสรุยีกวน; bpaaeng gat sa ru yee guan)
Stirred Wheat Flour Sweet, a Muslim Thai dessert where aromatic spices and saffron are toasted before continuous stirring with flour. From Ibrahim's 1938 cookbook.
Stir-fried crab meat with curry powder and eggs - neuua bpuu phat phohng garee – เนื้อปูผัดผงกะหรี่
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.
White Curry (แกงขาว; gaaeng khaao)
White Curry (แกงขาว; gaaeng khaao)
Gaaeng khaao, a rich beef curry distinguished by pounded roasted coconut and lime juice sourness. From Ibrahim Haji Roshidin Tuan's Muslim Cook manuscript, 1938.
Khanohm Sai Gai (ขนมไส้ไก่; kha nom sai gai)
Khanohm Sai Gai (ขนมไส้ไก่; kha nom sai gai)
khanohm sai gai, a lacy wheat flour crisp drizzled in circular patterns, soaked in syrup, and infused with saffron. From Ibrahim Haji Roshidin Tuan, 1938.
Duck Egg Curry (แกงฟองเป็ด; gaaeng faawng bpet)
Duck Egg Curry (แกงฟองเป็ด; gaaeng faawng bpet)
Duck Egg Curry prepared with a curry powder base and white eggplant in a rich coconut or butter broth. From Ibrahim Haji's 1933 Islamic Cookbook.
How to Make Mutaba Flatbread (วิธีทำแป้งมุ๊ตำบ๊ะ; wi thii tham bpaaeng mu dtam ba)
How to Make Mutaba Flatbread (วิธีทำแป้งมุ๊ตำบ๊ะ; wi thii tham bpaaeng mu dtam ba)
Mutaba flatbread requires an hour of kneading and a special spinning technique to create a thin, elastic disc topped with raisins. From Ibrahim, 1938.
Savory Meat Pastry (มุ๊ตำบะเค็ม; muu dtam ba khem)
Savory Meat Pastry (มุ๊ตำบะเค็ม; muu dtam ba khem)
Muu dtam ba khem, a curry-spiced meat pastry folded into squares and double-fried until golden. From Ibrahim Haji Roshidin Tuan's Muslim Cook, 1938.
grilled-banana-leaf-parcels-with-chicken-fried-rice
Grilled banana leaf parcels filled with butter-fried rice with chicken, chicken offal and dried spices, served with a sour-sweet coconut-base vegetable relish (ข้าวงบไก่ อาจาดอังวะ ; khaao ngohp gai aajaat angwa)
The khaao ngohp gai (ข้าวงบไก่) recipe by Mom Chao Sai Ladawan (Princess Saisawali Phirom) evokes the flavor and aesthetics of Muslim-style cooking. First, cooked rice, chicken, and chicken offal are fried with butter and perfumed with whole spices. The buttery fried rice is wrapped in banana leaves and then grilled, forming a crispy outer crust of spiced-infused rice grains.
Chicken Saman (Malay-Style) (ไก่ซามัน (แขก); gai saa man (khaek))
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.
c1938 Sweet and Sour Offal in Coconut Cream Stir-Fry (วิธีผัดเปรี้ยวหวาน; wi thee phat bpriiaw waan)
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.
Malay-Influenced Sour Offal Dtaa Raa Jaa Curry (แกงดาราจา; gaaeng daa raa jaa)
Malay-Influenced Sour Offal Dtaa Raa Jaa Curry (แกงดาราจา; gaaeng daa raa jaa)
Gaaeng daa raa jaa, a Malay-influenced curry featuring beef or goat offal in a sour tamarind-vinegar base with soybeans. From Ibrahim's 1938 Thai Muslim cookbook.
Turkish Stir-Fry (ผัดเตอรกี่; phat dtoe ra gii)
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'.
Roti (โรตี; ro:h dtii)
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.
Javanese nasi rice khaao naasi prajit
c1901 Siamese seasoned mix rice Javanese style (ข้าวนาซิประจิต หรือ ข้าวประดับ ; khaao naasi prajit or khaao bpradap)
1
2
3
4

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

Get Access – Join Thaifoodmaster Today

Practical and kitchen-tested recipes with a mix of theory, history, psychology, and Siamese culture tidbits.

  • Get access to everything right away. Unlock more than 50 Masterclasses, over 700 recipes and Articles

    Access to Thaifoodmaster’s constantly growing library of prime professional classes, articles, recipes and videos on Siamese culinary topics, available nowhere else in English.

  • GET EXTRA - New Masterclasses and Daily Recipes

    Gain access to NEW masterclasses as they become available. Access DAILY translations of heritage-recipes.

  • 1-1 support from Hanuman

    1-1 support from Hanuman to help you achieve your professional Thai culinary goals

  • Live Q&A Sessions

    The opportunity to join a monthly live two-hour videoconference where I can answer your questions.

  • Great Value!

    one year access for the price of 3 days in-person training.

You will get everything you need to:

  • To Get inspired

    When you design or build a new menu for an event or restaurant or even prepare for dinner with friends.

  • To Satisfy your curiosity.

    Finally !

  • To Master Your Craft

    Master your Thai cooking skills and expand your repertoire.

It is truly brilliant with a revolutionary approach introducing aspects and concepts never broached by cookbooks.
Ian Westcott
Ian Westcott
Sourcing Wines for Discerning Private Clients
Click to Read More Reviews
© 2008 – 2026 Thaifoodmaster