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แกงพะแนงน้ำเป็ดย่างกับหอมเล็ก - gaaeng pha naaeng naam bpet yaang gap haawm lek
Phanaeng Curry of Grilled Duck Stock with Shallots (แกงพะแนงน้ำเป็ดย่างกับหอมเล็ก; gaaeng pha naaeng naam bpet yaang gap haawm lek)
Phanaeng curry from Mrs Puang Bunnag's 1931 manuscript, built on grilled duck stock and a paste of roasted coriander, cumin, and cinnamon.
LohnMaKheuuaPhao หล่นมะเขือเผากุ้งสด
Grilled Eggplant Lohn Relish with Shrimp (หลนมะเขือเผากุ้งสด; Lohn Ma Kheuua Phao Goong Soht)
Lohn relish of grilled eggplant (หลนมะเขือเผากุ้งสด) captivates with its subtle contrasts and complex layering of flavors. Central to this dish is grilled eggplant, which is known for its inherent bitterness due to phenolic compounds like chlorogenic acid. However, this bitterness succumbs to a delightful transformation when the eggplant is simmered in coconut cream. The fats and sugars in the coconut cream effectively mask these bitter notes, resulting in a deep, satisfying savory relish that is both well-balanced and rounded. Accompanying the eggplant are roasted shallots and garnet-blushed grilled tomatoes. The grilled tomatoes not only add natural sweetness and brightness to the dish, but also contribute to its visual charm via their muted orangey reds. This color palette complements the eggplant’s earthy, slightly sweet taste, represented through rich, velvety white-green hues. The interplay of colors in the dish mirror the complexity of its flavors. The minced shrimp meat introduces a briny sweetness and a contrasting texture. The relish is seasoned to a sour-sweet leading salty to follow flavor profile, enhancing the smoky sweetness imparted by the grilled ingredients and creating a palette of flavor and color that is as attractive as it is delicious.
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.
perfumed-beef-green-curry
Perfumed Muslim-style Curry of Fresh Chilies with Beef (แกงเขียวหวานเนื้อทรงเครื่อง; Gaaeng Khiaao Waan Neuua Sohng Khreuuang)
The Indian and Muslim cuisines present distinct approaches to using dried spices in curries, both of which influence Siamese cuisine in different ways. Indian-inspired Siamese curries spotlight chilies for their vibrant color, fragrance, flavor and heat, while spices like cumin and coriander play a supporting role. The spices complement and temper the chilies’ intensity, creating a rounded, multi-layered flavor profile; nonetheless, the chilies remain the star ingredient, gently complemented by the spices. Conversely, Muslim-influenced curries, such as massaman curry, prioritize spices over chilies. Spices like cardamom, nutmeg and mace take center stage, while the chilies provide subtle background heat rather than being the primary flavor. In these curries, the focus is on the rich, warm and complex aromas created by the blend of spices, which is a defining characteristic of many Muslim dishes. Moreover, Siamese cuisine favors using rehydrated dried chilies in curries for their depth; this depth is highly appreciated, along with the complexity, and comparatively milder heat of the rehydrated dried chilies. As well, the harsh grassy notes of fresh chilies are not favored; they’re referred to in Thai as “green rank” or “men khiaao (เหม็นเขียว)”. Muslim curries often use fresh green chilies, tempering their vibrant, grassy taste with dry spices and thus shifting the flavor from bright and fresh to more subdued and earthy tones, resulting in a dish that is perceived to be layered, despite the burst of fresh chilies.
Tasty Beef (เนื้ออร่อย ; neuua araawy)
Fermented Rice Noodles with Sweet Prawn-and-Mung-Bean Sauce (ขนมจีนน้ำพริก; khanohm jeen naam phrik)
Fermented Rice Noodles with Sweet Prawn-and-Mung-Bean Sauce (ขนมจีนน้ำพริก; khanohm jeen naam phrik)
Khanohm jeen naam phrik: fermented rice noodles with pounded prawn, roasted mung bean and tamarind-coconut sauce. Lady Gleep Mahithaawn, 1949.
Grilled Catfish Parcels (งบปลาอุย; ngohp bplaa uy)
Grilled Catfish Parcels (งบปลาอุย; ngohp bplaa uy)
Ngohp bplaa uy, pla uy catfish sealed in banana leaf with aromatic herb paste and coconut cream, then charcoal-grilled. Jeeb Bunnag, 1933.
Seasoned Chicken Tongue Relish (ลิ้นระกาปรุง; lin ra gaa bproong)
Seasoned Chicken Tongue Relish (ลิ้นระกาปรุง; lin ra gaa bproong)
Lin ra gaa bproong, pounded chicken tongue relish with ruaan shrimp and ginger, from Jeeb Bunnag's 1933 Cookbook of Rice Companion Recipes.
naam phrik roy rot
Jungle chili relish by Princess Jongjittanom Dissakul (น้ำพริกป่า อย่าง หม่อมเจ้าหญิงจงจิตรถนอม ดิศกุล ; naam phrik bpaa)
naam phrik roy rot
Tamarind flower chili relish inspired by Princess Jongjittanom Dissakul (น้ำพริกดอกมะขาม อย่าง หม่อมเจ้าหญิงจงจิตรถนอม ดิศกุล ; naam phrik daawk makhaam)
"Sang-de-Boeuf Porcelain" Fermented Rice Noodles (ขนมจีนครามแดง; khanohm jeen khraam daaeng)
"Sang-de-Boeuf Porcelain" Fermented Rice Noodles (ขนมจีนครามแดง; khanohm jeen khraam daaeng)
Sang-de-Boeuf Porcelain Fermented Rice Noodles featuring a coconut sauce infused with roasted shallots, garlic and mung beans. From Jeeb Bunnag, 1945.
“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.
Stir-Fried Duck or Chicken with Peas (ผัดเป็ดผัดไก่; phat bpet phat gai)
Stir-Fried Duck or Chicken with Peas (ผัดเป็ดผัดไก่; phat bpet phat gai)
Phat bpet phat gai, duck or chicken stir-fried over caramelized soybean paste and lard, peas kept crisp. Maawm Sohm Jeen, Tamra Gap Khao, 1890.
shrimp-cucumber-curry
c1889 Garee Curry with Shrimp and Cucumber (แกงกะหรี่กุ้งกับแตงกวา; gaaeng garee goong gap dtaaeng gwaa)
In this old-fashioned coconut-based curry, orangey shrimp and bright green cucumber shine in a golden haze of curry powder, caressed by the light breeze of Indian flare. Cucumbers are used in traditional Ayurvedic medicine as a coolant, to offset internal heat and to resolve fevers. Thus, like a refreshing oasis in the middle of a shimmering desert, the cucumber counterbalances the chili’s internal heat energy and mellows the fragrant, earthy undertones of the spice blend in the dish.
Fresh Shrimp Chili Relish (น้ำพริกกุ้งสด; naam phrik goong soht)
Fresh Shrimp Chili Relish (น้ำพริกกุ้งสด; naam phrik goong soht)
Naam phrik goong soht, a pounded shrimp relish with Songkhla tomalley paste, hairy eggplant, and salacca. From Jeeb Bunnag, 1933.
Mung Bean khanohm Go (ขนมโก๋ถั่ว; khanohm go thuaa)
Mung Bean khanohm Go (ขนมโก๋ถั่ว; khanohm go thuaa)
Khanohm go thuaa, a molded palace confection of dry-roasted mung bean flour and coarse-grain sugar, scented with jasmine and ylang-ylang. Jeeb Bunnag, 1933.
miang-bplaa-naaem
bplaa naaem (ปลาแนม) - A Siamese aristocratic small plate snack
Slow-Braised Pork Belly with Chinese Daylily Flower (แกงต้มหมูหอง; gaaeng dtohm muu haawng)
Slow-Braised Pork Belly with Chinese Daylily Flower (แกงต้มหมูหอง; gaaeng dtohm muu haawng)
Gaaeng dtohm muu haawng, pork belly slow-braised with Chinese daylily flower, star anise and tao chiao paste. From Jeeb Bunnag's 1933 Cookbook of Rice Companion Recipes.
ข้าวปลี khaao bplee
c1935 Char-grilled banana blossom stuffed and baked with tamarind relish fried rice (ข้าวปลี ตำรับสายเยาวภา พ.ศ. 2478 ; khaao bplee)
lohn
Salted duck eggs and shrimp creamy lohn (หลนไข่เค็ม ; lohn khai khem)
Lohn of salted duck eggs is a smooth, rich and creamy relish with a vibrant three-flavor profile of sour-salty-sweet. Unlike other lohn relishes, it does not contain any overbearing fermented ingredients, making it easy to enjoy, and it does not require an acquired taste.
c1933 Gaaeng Khuaa Phrik Baang Chaang (แกงคั่วพริกบางช้าง) Thai kua curry served with khanom jeen fermented rice noodles topped with pickled garlic
c1933 Khuaa Curry with Bang Chang Chilies (แกงคั่วพริกขี้หนูหรือพริกชี้ฟ้า; gaaeng khuaa phrik baang chaang): Princess Dissakul's Smoky Fish Curry Recipe
Princess Dissakul's 1933 royal Thai curry featuring secretly pounded smoked fish in rich coconut cream with Bang Chang chilies and aromatic phrik khing paste. This complex, smoky curry builds layers of earth and ember, traditionally served over khanom jeen fermented rice noodles and topped with tangy pickled garlic for a perfect balance of smoke, spice, and tang.
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