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Stir-fried Sheatfish with Phrik Khing Paste (ผัดพริกขิงเนื้ออ่อน; phat phrik khing neuua aawn)
Stir-fried Sheatfish with Phrik Khing Paste (ผัดพริกขิงเนื้ออ่อน; phat phrik khing neuua aawn)
Phat phrik khing neuua aawn: scored sheatfish deep-fried in lard, topped with dry-pounded phrik khing paste. Jeeb Bunnag, 1933.
Young Jackfruit Salad (ยำขนุนอ่อน; yam kha noon aawn)
Young Jackfruit Salad (ยำขนุนอ่อน; yam kha noon aawn)
Young Jackfruit Salad featuring tender jackfruit stir-fried with coconut cream and aromatic herbs and dressed with chili jam. From Maawm Ying Soophaa's 1949 manuscript on Thai salad recipes.
Spicy Curry of Single Catfish (แกงเผ็ดปลาดุกโสด; gaaeng phet bplaa dook so:ht)
Spicy Curry of Single Catfish (แกงเผ็ดปลาดุกโสด; gaaeng phet bplaa dook so:ht)
Gaaeng phet bplaa dook so:ht, spicy catfish curry with snakehead fish pounded into the paste, pickled bamboo shoots, and tamarind. Jeeb Bunnag, 1933.
Magical Turtle Egg Dumplings (ขนมไข่เต่าวิเศษ; khanohm khai dtao wiset)
Magical Turtle Egg Dumplings (ขนมไข่เต่าวิเศษ; khanohm khai dtao wiset)
Khanohm khai dtao wiset, oval rice flour dumplings in salty coconut cream with shrimp tomalley, from Jeeb Bunnag's 1933 cookbook.
Side dish: Dressed Fermented Shrimp Paste (เยื่อเคยทรงเครื่อง; yeuua kheeuy sohng khreuuang)
Side dish: Dressed Fermented Shrimp Paste (เยื่อเคยทรงเครื่อง; yeuua kheeuy sohng khreuuang)
Yeuua kheeuy sohng khreuuang — kapi wrapped in banana leaf, ground fine, tossed with three eggplant varieties. Jeeb Bunnag, 1933.
Sticky Rice with Golden Fish Topping (ข้าวเหนียวหน้าปลาทอง; khaao niaao naa plaa thaawng)
Sticky Rice with Golden Fish Topping (ข้าวเหนียวหน้าปลาทอง; khaao niaao naa plaa thaawng)
Sticky Rice with Golden Fish Topping features coconut-infused glutinous rice topped with crispy sweet-savory fish floss and fried shallots. From Jeeb Bunnak's 1945 cookbook of Thai desserts.
Termite Mushroom Tom Yam Curry (แกงต้มยำเห็ดโคน; gaaeng dtohm yam het kho:hn)
Termite Mushroom Tom Yam Curry (แกงต้มยำเห็ดโคน; gaaeng dtohm yam het kho:hn)
Gaaeng dtohm yam het khohn — termite mushrooms in reduced, strained stock with shredded chicken and crispy fried garlic. Jeeb Bunnag, 1933.
naam phrik roy rot
Tamarind flower chili relish inspired by Princess Jongjittanom Dissakul (น้ำพริกดอกมะขาม อย่าง หม่อมเจ้าหญิงจงจิตรถนอม ดิศกุล ; naam phrik daawk makhaam)
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.
Coconut Braised Sun-Dried Salted Beef with Bamboo Shoots (แกงต้มกะทิเนื้อโคเค็ม ; gaaeng dtohm gathi neuua khoh khem)
Coconut-Braised Sun-Dried Salted Beef with Bamboo Shoots (แกงต้มกะทิเนื้อโคเค็ม ; gaaeng dtohm gathi neuua khoh khem)
แกงต้มกะทิเนื้อโคเค็ม - In this dish, umami-charged, salted sun-dried beef is gently grilled over charcoal, adding smoke and caramelized elements that emerge in the core of the flavor profile, alongside the umami and the savor of fat. The meat is then cut into bite-size pieces, and slowly braised in thick coconut milk. The coconut fits perfectly onto the triangle of umami, fat and smoke. It brings its own umami and fatty shades, and introduces a rich sweetness that pairs seamlessly with the caramelized character of the grilled beef. The braising also rehydrates the beef and softens it. Bamboo shoots, shallots, galangal, lemongrass and kaffir lime leaves are added, perfecting the dish with a complementary sweetness, echoing the umami hues, and cutting citrusy notes while creating hidden astringent layers. The dish is finished with fresh chili peppers and hair-thin julienned kaffir lime for a fresh aroma and piquant bite.
Tom Yam of Snakehead Fish (ต้มยำปลาช่อน; dtohm yam bplaa chaawn)
Tom Yam of Snakehead Fish (ต้มยำปลาช่อน; dtohm yam bplaa chaawn)
Dtohm yam bplaa chaawn: snakehead fish in milled-rice broth, the chili jam pounded off the fire and dissolved in the bowl. Tamra Gap Khao, 1890.
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.
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.
Dry-Fried Salted Spanish Mackerel Relish (ปลาอินทรีคั่ว; bplaa in see khuaa)
Dry-Fried Salted Spanish Mackerel Relish (ปลาอินทรีคั่ว; bplaa in see khuaa)
Bplaa in see khuaa — grilled salted mackerel pounded with seven aromatics, fried in roasted coconut oil. Jeeb Bunnag, 1933.
Shrimp-Topped Canapes (ขนมปังหน้ากุ้ง; khanohm bpang naa goong)
Shrimp-Topped Canapes (ขนมปังหน้ากุ้ง; khanohm bpang naa goong)
Khanohm bpang naa goong: fried bread squares topped with coconut-cream shrimp, garnished with semi-matured coconut in a cross. Jeeb Bunnag, 1933.
Three-Flavor Crispy Egg Noodles (บะหมี่สามรส; ba mee saam roht)
Three-Flavor Crispy Egg Noodles (บะหมี่สามรส; ba mee saam roht)
Ba mee saam roht: deep-fried egg noodles topped with shrimp, pork fat, jicama, and pineapple in a sour-sweet-salty sauce. Jeeb Bunnag, 1945.
naam phrik roy rot
Jungle chili relish by Princess Jongjittanom Dissakul (น้ำพริกป่า อย่าง หม่อมเจ้าหญิงจงจิตรถนอม ดิศกุล ; naam phrik bpaa)
Shrimp Ball Soup (แกงลูกชิ้นกุ้ง; gaaeng luuk chin goong)
Shrimp Ball Soup (แกงลูกชิ้นกุ้ง; gaaeng luuk chin goong)
Gaaeng luuk chin goong, shrimp balls pounded and slapped for springy texture in clear broth with garland chrysanthemum. Jeeb Bunnag, 1933.
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Rice Seasoned with Shrimp Paste
(khaao khlook gabpi ; ข้าวคลุกกะปิ)
สูตรทำข้าวคลุกกะปิของ หม่อมเจ้าจงจิตรถนอม ดิศกุล - Rice Seasoned with Shrimp Paste Recipe - Each of the dish’s components is separately prepared and set aside, and mixed individually for each serving. A pleasant harmony of several flavors is created – complex and profound in taste, the dish is a stunning display of confidence. There are many variations of this dish: I have chosen to publish the version described by Prince Johngjit thanaawm Disagoon. This is the very same version prepared for King Chulalongkorn the Great during his unforgettable trip to Italy.
Snakehead Fish Curry with Pickled Madan (แกงปลาช่อนมะดันดอง; gaaeng bplaa chaawn ma dan daawng)
Snakehead Fish Curry with Pickled Madan (แกงปลาช่อนมะดันดอง; gaaeng bplaa chaawn ma dan daawng)
Snakehead Fish Curry with Pickled Madan incorporates the fish tail into its curry paste and balances pickled sour cucumber with kaffir lime. From Maawm Ying Soophaa, 1949.
Steamed Snakehead Fish Curry Parcels (ห่อหมกปลาช่อน; haaw mohk bplaa chaawn)
Steamed Snakehead Fish Curry Parcels (ห่อหมกปลาช่อน; haaw mohk bplaa chaawn)
haaw mohk pla chon: snakehead fish steamed in banana leaf with one coconut pressed into three grades of milk. Lady Gleep Mahithaawn, 1949.
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