Home > Thai food recipes by their origin > Central Plains and Bangkok Cuisine
Mild soup with prawn balls and Chinese cabbage (แกงจืดลูกชิ้นกุ้งกับผักกาดปลี; gaaeng jeuut luuk chin goong gap phak gaat bplee)
Mild soup with prawn balls and Chinese cabbage (แกงจืดลูกชิ้นกุ้งกับผักกาดปลี; gaaeng jeuut luuk chin goong gap phak gaat bplee)
Gaaeng jeuut with steamed prawn-and-cabbage rolls in a clear shiitake broth with fried garlic, from Jeeb Bunnag's 1933 cookbook.
naam phrik roy rot
Fermented shrimp paste relish with grilled pea eggplants (น้ำพริกมะเขือพวง ; naam phrik ma kheuua phuaang)
Traditional Sampanee Confection (ขนมสำปะนีแบบเดิม; khanohm sam pa nee baep doem)
Traditional Sampanee Confection (ขนมสำปะนีแบบเดิม; khanohm sam pa nee baep deerm)
Khanom sampanee, dry-roasted glutinous rice flour and coconut milk set by sugar recrystallization, scented with jasmine. Jeeb Bunnag, 1933.
Salad of grilled pork and coconut-cooked pumpkin by Maawm Ying Soophaa
c1949 Salad of grilled pork and coconut-cooked pumpkin by Maawm Ying Soophaa (ยำฟักทองกะทิ ตำราการปรุงอาหารยำ หม่อมหญิงสุภา พ.ศ. 2492; yam fak thaawng Gathi)
Chicken Satay (สะเต๊ะไก่; sa dteh gai)
Chicken Satay (สะเต๊ะไก่; sa dteh gai)
Sa dteh gai: chicken on sugarcane skewers with bacon, basted with cream and breadcrumbs, served with a stewed-apple dip. Tamrap Sai Yaowapa, 1935.
Grilled banana leaf parcels with shrimp curried rice (ข้าวงบกุ้ง)
Grilled banana leaf parcels filled with curried rice, shrimp meat grated coconut, and herbs. (ข้าวงบกุ้ง อย่างพระวิมาดาเธอ หม่อมเจ้าสาย ลดาวัลย์ ; khaao ngohp goong)
The khaao ngohp goong (ข้าวงบกุ้ง) of Mom Chao Sai Ladawan (Princess Saisawali Phirom) is a dish of seasoned curried rice mixed with shrimp meat, shrimp tomalley, grated coconut, and herbs. The rice mix is then wrapped in banana leaves and grilled. Unwrapping the parcel reveals an intense orange- and russet-brown colored rice cake that is rich, savory and naturally sweet. It is served with a drizzle of thickened coconut cream and herbs.
Rose-petal-salad ; ยำกลีบกุพชกะ
Rose Petals Salad (ยำกลีบกุพชกะ ; yam gleep goop cha ga)
Chef Thapakorn Lertviriyavit (Gorn) brings us a rare perfumed and colorful starter [salad] dish that was rediscovered in a cookbook written by a former governor of Nakhon Ratchasima (พระยานครราชเสนี - สหัด สิงหเสนี), which contained a recipe that called for rose petals, called ‘Yum Gularb' or ‘Rose Petal Salad'. But I'd prefer to rename it, ‘Yum Gleep Kuppatchka'. You will soon understand why....
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.
Stir-Fried Mock Pakchoi with Pork and Offal (ผัดกวางตุ้ง; phat gwaang dtoong)
Stir-Fried Mock Pakchoi with Pork and Offal (ผัดกวางตุ้ง; phat gwaang dtoong)
Phat gwaang dtoong: mock pakchoi fried and plated, then covered with pork offal simmered in bone stock until thick. Maawm Ying Soophaa, 1951.
c1933 Manifold flavors curry – a chicken and pineapple spicy curry (แกงเผ็ดหลากหลายรส; gaaeng phet laak laai roht)
At first glance, this chicken and pineapple curry might seem ordinary or plain. After all, even though spicy curries with sour notes have been relished for ages, they feature repetitive patterns that could be viewed as common and perhaps uninteresting. However, with a calculated yet simple approach, this curry turns corners – quite literally –  into a dish with a new flavor melody. It is thus referred to by its author, Mrs. Samaknantapol (Jeep Bunnag) (นางสมรรคนันทพล, จีบ บุนนาค), as laak laai roht, a “curry with manifold flavors (หลากหลายรส)”. 
lohn
Fermented fish lohn relish (ปลาร้าหลน ; bplaa raa lohn)
Similar preparations of fermented fish lohn were likely enjoyed throughout the Central Plains, both in higher and common vernacular cuisines.
Vegetable Broth with Fried Bread Croutons (ชุบผักกับขนมปังทอด; choop phak gap khanohm bpang thaawt)
Vegetable Broth with Fried Bread Croutons (ชุบผักกับขนมปังทอด; choop phak gap khanohm bpang thaawt)
Choop phak gap khanohm bpang thaawt, six vegetables simmered and strained to a clear umami broth, topped with fried croutons. Jeeb Bunnag, 1933.
“International Style” Spicy Curry (แกงเผ็ด แบบสากล; gaaeng phet baaep saa gohn)
“International Style” Spicy Curry (แกงเผ็ด แบบสากล; gaaeng phet baaep saa gohn)
Gaeng phet baaep saa gohn — beef pre-seared with fish sauce, curry paste bloomed in cracked coconut cream. green tomatoes or hairy-fruited eggplant (maeuk) and dual basils - Gingganok Gaanjanaaphaa, 1935.
Shorea Flower Curry (แกงพวงพยอม; gaaeng phuaang pha yaawm)
Shorea Flower Curry (แกงพวงพยอม; gaaeng phuaang pha yaawm)
Shorea Flower Curry, a rare royal Thai dish combining floral notes with dried fish and pork belly. From Maawm Ying Soophaa's 1949 manuscript 'Divine Dishes'.
Grilled Rawaaeng Curried Rice Parcels in Banana Leaves (ระแวงขาวปิง; ra waaeng khaao bping)
Grilled Rawaaeng Curried Rice Parcels in Banana Leaves (ระแวงขาวปิง; ra waaeng khaao bping)
Ra waaeng khaao bping, rice parcels with duck and coconut cream wrapped in banana leaves and grilled. From Jeeb Bunnag's 1945 Thai appetizer cookbook.
Refined-Taste Roasted Duck Curry (แกงเป็ดรสนิยม; gaaeng bpet roht ni yohm)
Refined-Taste Roasted Duck Curry (แกงเป็ดรสนิยม; gaaeng bpet roht ni yohm)
Gaaeng bpet roht ni yohm, a coconut-cream curry of grilled duck soured with salt-soaked star gooseberries. From Maawm Ying Soophaa, 1949.
น้ำพริกนครบาล
Metropolitan Chili Relish: The 20-Ingredient Pinnacle of Thai Relishes (น้ำพริกนครบาล; Naam Phrik Na Khaawn Baan)
Originating in the early 1800s, Metropolitan Chili Relish is cheerful and complex, yet unassuming – a subtly epic relish composed of more than 20 ingredients, some of which are seasonal. The relative absence of this relish from contemporary menus could be attributed to its difficult-to-assemble ingredient list, coupled with a dwindling number of chefs who are adept at its preparation.   However, despite its intricate composition, the relish adheres to the same foundational culinary principles of other shrimp paste (kapi) chili relishes. Here, though, the savoriness is strengthened with smoke-dried fish, grilled shrimp and pork fat crackling; and the relish is seasoned to a citrus-infused, fruity, sour-sweet leading and salty to follow flavor profile, to which numerous sour and sour-sweet elements are mixed in – akin to a deep-rooted tree extending its branches to bear colorful fruits that shine in varying shades of a tartness.
roselle salad
c1890 Fresh roselle salad with acid-cured shrimp (ยำผลกระเจี๊ยบ อย่างท่านผู้หญิงเปลี่ยน ภาสกรณ์วงศ์ ร.ศ.๑๐๘ ; yam phohn gra jiiap;)
Spicy Curry of Fowl and Royal Sprout (แกงเผ็ด ระกาพระหน่อ; gaaeng phet ra gaap ra naaw)
Spicy Curry of Fowl and Royal Sprout (แกงเผ็ด ระกาพระหน่อ; gaaeng phet ra gaap ra naaw)
Gaaeng phet ra gaap ra naaw, a red coconut curry with chicken and bamboo shoot, its name a zodiacal cipher, from Gingganok Gaanjanaaphaa, 1935.
Mixed Clear Shrimp Soup with Salted Fish, Shrimp, Cucumber, Mango and Pickled Garlic (แกงนอกหม้อ ; gaaeng naawk maaw)
Gaaeng naawk maaw is a light and refreshing soup served at room temperature. The ingredients are meticulously sliced as if for a salad, placed in a serving bowl, and covered with a salty and naturally sweet shrimp broth. At the table, diners can adjust the soup to their preferred flavor profile using granulated sugar, lime juice, or pickled garlic brine; hence the name – gaaeng naawk maaw – which literally means "a curry dish outside the pot" or "to cook curry outside the pot".  (Note: The word gaaeng (แกง) in Thai is both a verb and a noun).
peanut-bar-salad
c1933 Sour bilimbi fruit and crispy candied peanut salad with pork, shrimp and pork fat (ยำตะลิงปลิง ; yam dtaling bpling)
A candied peanut bar might be considered an unlikely ingredient for an old-fashioned Siamese-style salad. Yet, peanut bars were familiar to the Siamese as early as the Ayutthaya period and were part of a broader set of Teochew Chinese sweets called, in Thai, “khanohm janap (ขนมจันอับ)”.
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