Home > อาหารตามท้องถิ่น > ตํารับอาหารชาววัง
naam phrik roy rot
Fried fermented shrimp paste relish with green apples by Princess Jongjittanom Dissakul (น้ำพริกลูกแอปเปิ้ลผัด อย่าง หม่อมเจ้าหญิงจงจิตรถนอม ดิศกุล ; naam phrik luuk aaep bpeern phat)
Special Seasoned Glutinous Rice with Crab and Chicken (ข้าวเหนียวปรุงพิเศษ; khaao niaao bproong phi saeht)
Special Seasoned Glutinous Rice with Crab and Chicken (ข้าวเหนียวปรุงพิเศษ; khaao niaao bproong phi saeht)
Special Seasoned Glutinous Rice, a royal Thai palace dish featuring coconut-infused sticky rice with crab and chicken. From Jeeb Bunnag's cookbook, 1945.
Chicken Corn (ข้าวโพดไก่; khaao pho:ht gai)
Chicken Corn (ข้าวโพดไก่; khaao pho:ht gai)
Chicken Corn, a delicate Thai snack where thinly sliced corn is simmered in chicken stock with shredded breast meat and salted egg yolk. From Jeeb Bunnag's 1933 cookbook.
Fish Miang Naem (เมี่ยงแนมปลา; miiang naaem bplaa)
Fish Miang Naem (เมี่ยงแนมปลา; miiang naaem bplaa)
Miiang naaem bplaa, grilled snakehead fish with fire-roasted galangal juice and bitter orange, served in lettuce cups. Jeeb Bunnag, 1933.
mee graawp (หมี่กรอบ)
Sour-Sweet Savory Crispy Rice Vermicelli with Bitter Orange (Mee Krob) (หมี่กรอบส้มซ่าทรงเครื่อง ; Mee Graawp)
mee graawp sohng khreuuang (หมี่กรอบทรงเครื่อง), is an exquisitely regal dish of crispy rice vermicelli. The delicate noodles strands are washed and dried, then fried to a crisp light-golden hue. They retain their brittle crunch and airy texture even after being stir-fried with a clinging sticky sauce that encases the noodles in a thin layer of sheen. This sauce, mixed into the noodles together with other ingredients such as thin slices of pickled garlic and bitter orange peel, impart the dish with a light, fresh sweet and sour, and slightly salty and citrusy glaze.
Tasty Beef (เนื้ออร่อย ; neuua araawy)
seasoned fish sauce
18 Seasoned fish sauce condiments (น้ำปลาปรุงรส ; naam bplaap roong roht)
The Elegance of Khanohm Khaang Khaao (ขนมค้างคาว)
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.
Fish Dumplings (เกี้ยวมัสยา; giaao mat sayaa)
Fish Dumplings (เกี้ยวมัสยา; giaao mat sayaa)
Fish Dumplings (giaao mat sayaa) featuring fish-shaped wrappers with salted egg yolk eyes served in broth. From Jeeb Bunnag's royal Thai cookbook, 1945.
Pork Stomach Soup (แกงกะเพาะหมู; gaaeng ga phaw muu)
Pork Stomach Soup (แกงกะเพาะหมู; gaaeng ga phaw muu)
Gaaeng ga phaw muu: pork stomach and chicken broth built in two stages with a fried coriander-root pounding. Tamrap Sai Yaowapa, 1935.
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.
Layered Savory Rice Cake (ข้าวแขกสลับสี; khaao khaaek sa lap see)
Layered Savory Rice Cake (ข้าวแขกสลับสี; khaao khaaek sa lap see)
Layered Savory Rice Cake features steamed rice, seasoned prawn filling, and golden turmeric-coconut custard. From Mrs. Samakkhanatthon's 1945 Thai cookbook.
grilled beef mangosteen salad
Grilled beef and mangosteen (or grape) salad with mint dressing, by Princess Jongjittanom Dissakul (ยำเนื้อย่างกับมังคุดหรือองุ่น; yam neuua yaang gap mangkhoot reuu angoon)
This grilled beef salad with luscious mangosteen (or grapes) is seasoned with a crisp, cooling dressing of fermented shrimp paste and mint. The mangosteen’s tropical character – a flavor redolent of many other fruits – dominates its fruity essence and is a perfect complement to both the grilled meat and the lingering, sour-salty-sweet, minty dressing. Furthermore, citrusy notes of thinly sliced lemongrass and kaffir lime leaves, coupled with richness of thickened coconut cream, unite the caramelized, meaty elements with the dish’s fruity spectrum.
haaw mohk and ngohp
Haaw Mohk and Ngohp (ห่อหมก และ งบ)
pork skin salad
c1889 Faux Rhino Skin Salad (ยำโขนงเนื้อเทียม หรือ ยำหนังหมู ; yam kho:h nohng neuua thiiam reuu yam nang muu)
This old-fashioned Siamese pork skin salad is adapted from an 1889 rhino skin salad recipe. It features thin glossy slices of cooked pork skin, simmered in rich coconut cream, and mixed with dried shrimp, roasted coconut, sour fruits; it is seasoned with chili jam-based dressing.
Emerald Yam (ยำมรกฎ; yam maawn goht)
Emerald Yam (ยำมรกฎ; yam maawn goht)
Emerald Yam (ยำมรกฎ; yam maawn goht) - A historical Thai recipe from Dtam Raa Gap Khao Naree Napparat (ตำรากับเข้านารีนพรัตน์).
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.
Stir-Fried Wild Duck with Salted Duck Egg Dumpling and Mustard Greens (ผัดฟองวิหคโสภณ; phat faawng wi hohk so:h phohn)
Stir-Fried Wild Duck with Salted Duck Egg Dumpling and Mustard Greens (ผัดฟองวิหคโสภณ; phat faawng wi hohk so:h phohn)
Phat faawng wi hohk so:h phohn: wild duck stir-fried with ornamental salted egg yolk dumplings in naam khlook khlik sauce. Jeeb Bunnag, 1933.
Chinese Water Chestnut Salad (ยำแห้วจีน; yam haaeo jeen)
Chinese Water Chestnut Salad (ยำแห้วจีน; yam haaeo jeen)
Chinese Water Chestnut Salad combining crisp water chestnuts with seafood and pork in a salty-sweet-sour dressing. From Jeeb Bunnag's 1933 cookbook.
Royal Puffed Rice Confection (ข้าวตูเสวย; khaao dtuu suay)
Royal Puffed Rice Confection (ข้าวตูเสวย; khaao dtuu suay)
Khaao dtuu suay: toasted sun-dried rice kneaded with coconut and palm sugar, then scented with jasmine and ylang-ylang. Jeeb Bunnag, 1933.
The Story of Gaaeng Buaan (แกงบวน) – The Oldest Siamese Dish?
1
2
3
4
5
6
7
8
9
10
11
12
13

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