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KhaoMee
Khao Mee Seasoned Rice (ข้าวหมี่อย่างคลุก; khaao mee yaang khlook)
This article explores two methods of preparing Mee Fried Rice - the traditional Khao Mee Fried Rice and the lighter, seasoned rice alternative known as khaao mee yaang khlook. Discover the flavor chemistry at play and choose your preferred method for a delicious meal.
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.
gaaeng sohm phak boong
Sour curry with morning glory (gaaeng sohm phak boong ; แกงส้มผักบุ้ง)
Santol and Shrimp Curry (แกงคั่วกุ้งกับกระท้อน; gaaeng khuaa goong gap gra thaawn)
Santol and Shrimp Curry (แกงคั่วกุ้งกับกระท้อน; gaaeng khuaa goong gap gra thaawn)
Gaaeng khuaa goong gap gra thaawn: santol double-soaked in salt water to draw out tannins, stir-fried with phrik khing paste. Jeeb Bunnag, 1933.
แกงไส้กรอกหมูแห้ง
c1935 Princess Yaovabha's Sweet Chinese Sausage in Coconut Cream Soup (แกงไส้กรอกหมูแห้ง; gaaeng sai graawk muu haaeng)
A 1935 Thai palace recipe preserving Princess Yaovabha's Chinese sausage coconut curry. This ivory-colored soup features sweet goon chiang sausage in creamy coconut with lemongrass, kaffir lime, and tamarind. The dish represents a historic culinary shift when Chinese ingredients entered royal Thai kitchens, transforming from street food to palace cuisine.
lemongrass salad
Pomelo salad with salted shrimp and a lemongrass-infused coconut cream dressing (ยำส้มโอกุ้งเค็ม ; yam sohm o:h goong khem)
jungle curry
Saen Tung-Style Jungle Curry with Beef and Bamboo Shoots  (แกงป่าเนื้อใส่หน่อไม้ แบบแสนตุ้ง; gaaeng bpaa neuua sai naaw mai baaep saaen dtoong)
This is my take on the famous jungle curry from the Saen Tung district in Trat province. In Trat it is usually cooked with game meat and thinly sliced pineapple shoots (แขนงสับปะรด).
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.
Arabian noodles
c1936 Arabian noodles – Princess Maao Thongthaem’s Siamese-Orientalist fermented rice noodles light meal (ขนมจีนอาหรับ อย่าง เม้า ทองแถม; khanohm jeen aarap)
Chicken Curry Steamed in Young Coconut (ห่อหมกไก่มะพร้าวอ่อน; haaw mohk gai ma phraao aawn)
Chicken Curry Steamed in Young Coconut (ห่อหมกไก่มะพร้าวอ่อน; haaw mohk gai ma phraao aawn)
Chicken Curry Steamed in Young Coconut, featuring chicken cooked inside a coconut shell with a curry base of unpeeled peanuts and fermented shrimp paste. From Gingganok's 1948.
The art of Siamese old-school menu design
The art of Siamese old-school menu design สํารับอาหารไทย
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)
khanohm goom gaaeng thuaa (ขนมกุมแกงถั่ว; khanohm goom gaaeng thuaa)
Golden Baked Coconut and Mung Bean Custard (ขนมกุมภแกงถั่ว; khanohm pha goom gaaeng thuaa)
Khanohm goom gaaeng thuaa, a baked coconut and mung bean confection using top-heat charcoal baking, from Jeeb Bunnag's 1933 manuscript.
Gaaeng Jao Dtao – An Aristocratic Sour Curry of Catfish with Young Tamarind Leaves, Fingerroot and Lemon Basil, with a Rustic Flare (แกงเจ้าเต่า)
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.
Tasty Beef (เนื้ออร่อย ; neuua araawy)
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.
salted fish pork mango-relish
Pork Belly Coated with Salted-Fish and Green Mango Chili Relish (น้ำพริกมะม่วง หมูเคลือบเค็ม พ.ศ. 2476; naam phrik ma muaang mu khleuuap khem)
In this dish, slices of pork belly are coated with a sticky sauce; the sauce is reduced from braising a slice of grilled salted fish with coriander roots, garlic and white peppercorns (saam gluuhr). The dish is served with a sour-leading green mango chili relish that adds tartness with fiery accents to the saltiness of the pork. The salted fish gives the pork an initial fishy aroma that, although robust, gives way to a sense of home as it merges into the sourness and fruitiness of the mango chili relish. As an ingredient commonly used in the kitchens of rice-growing communities, salted fish signifies a comforting familiarity that conveys simplicity and warmth to the table. I like to pair the salted, fishy pork with seasoned rice dishes in which sour-leading relishes are mixed with rice along with other condiments.
Sour Soup with Jullien's Golden Carp (แกงต้มส้มปลายี่สก; gaaeng dtohm sohm bplaa yee sohk)
Sour Soup with Jullien's Golden Carp (แกงต้มส้มปลายี่สก; gaaeng dtohm sohm bplaa yee sohk)
Gaaeng dtohm sohm bplaa yee sohk, a tamarind-ginger broth with Jullien's golden carp and pureed Bronze featherback. Jeeb Bunnag, 1933.
Side dish - Birds Resting in the Nest (นกนอนรัง; nohk naawn rang)
Side dish - Birds Resting in the Nest (นกนอนรัง; nohk naawn rang)
Birds Resting in the Nest, baya weavers stuffed with peppery pork and draped in fine duck egg threads. From Jeeb Bunnag, 1933.
Spiced Fried Pork (หมูทอดเครื่องเทศ; muu thaawt khreuuang thaeht)
Spiced Fried Pork (หมูทอดเครื่องเทศ; muu thaawt khreuuang thaeht)
Muu thaawt khreuuang thaeht: pork tenderloin scored, rubbed with dry-roasted white peppercorns, coriander, cumin, and nutmeg, then breaded and fried. Jeeb Bunnag, 1933.
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