Home > Thai food recipes by their origin > Thai-Muslim cuisine (อาหารไทยมุสลิม)
Stirred Wheat Flour Sweet (แป้งกัสรุยีกวน; bpaaeng gat sa ru yee guan)
Stirred Wheat Flour Sweet (แป้งกัสรุยีกวน; bpaaeng gat sa ru yee guan)
Stirred Wheat Flour Sweet, a Muslim Thai dessert where aromatic spices and saffron are toasted before continuous stirring with flour. From Ibrahim's 1938 cookbook.
Yanee Coconut Based Curry Stew (แกงตุนยานี; gaaeng dtoon yaa nee)
Yanee Coconut Based Curry Stew (แกงตุนยานี; gaaeng dtoon yaa nee)
Coconut Based Curry Stew, a Thai Muslim dish featuring green eggplant simmered in a distinctly sour tamarind and coconut broth. From Ibrahim Haji Roshidin's 1938 cookbook.
Butter Custard Pudding (ขนมหม้อแกงเนย; khanohm maw gaaeng noei)
Butter Custard Pudding (ขนมหม้อแกงเนย; khanohm maw gaaeng noei)
Butter Custard Pudding, a saffron-infused coconut bread custard with raisins and almonds. From Ibrahim Haji Roshidin Tuan's 'The Muslim Cook,' 1938.
Gaaeng Gudee (แกงกุดี; gaaeng goo dee)
Gaaeng Gudee (แกงกุดี; gaaeng goo dee)
Gaeng Gudee, a Thai Islamic curry prepared using a sealed-pot technique with saffron and yogurt. From Hibrahim Haji Rocheedee Bin Dtwan's 1933 Islamic Cookbook.
Southern Thai Herb Rice Salad (Muslim Kitchen, 1938) (ข้าวยำ; khaao yam)
Southern Thai Herb Rice Salad (Muslim Kitchen, 1938) (ข้าวยำ; khaao yam)
Khaao yam, a Southern Thai rice salad featuring eight medicinal herbs combined with coconut, peanuts, and pomelo. From Ibrahim's 1938 Muslim Cook manuscript.
Stuffed Long Eggplant (มะเขือเขียวทรงเครื่อง; ma kheuu khiaao song khreuuang)
Stuffed Long Eggplant (มะเขือเขียวทรงเครื่อง; ma kheuu khiaao song khreuuang)
Stuffed Long Eggplant filled with aromatic spiced meat and deep-fried in butter or ghee. From Ibrahim Haji Roshidin Tuan's Thai Muslim cookbook, 1938.
Savory Meat Pastry (มุ๊ตำบะเค็ม; muu dtam ba khem)
Savory Meat Pastry (มุ๊ตำบะเค็ม; muu dtam ba khem)
Muu dtam ba khem, a curry-spiced meat pastry folded into squares and double-fried until golden. From Ibrahim Haji Roshidin Tuan's Muslim Cook, 1938.
Bean Sprout Salad (ยำถั่วงอก; yam thuaa ngaawk)
Bean Sprout Salad (ยำถั่วงอก; yam thuaa ngaawk)
Bean Sprout Salad featuring blanched sprouts tossed with pounded roasted peanuts and coconut in a coconut cream-vinegar dressing. From Ibrahim's Islamic Cookbook, 1933.
Beef Phanaaeng Curry - พะแนงเนื้อ
Beef Phanaeng Curry and Ancient Grilled Phanaeng Chicken Curry (พะแนงเนื้อ และ ไก่ผะแนง จากตำราอาหารที่เก่าสุดในสยาม)
Breaking news: The oldest Thai cookbook, as well as history’s first-ever recorded recipe for Phanaeng curry, are revealed for the first time on Thaifoodmaster.com - A 126-year-old cookbook written by one of Siam’s most revered singers, Maawm Sohm Jeen (Raa Chaa Noopraphan) (หม่อมซ่มจีน, ราชานุประพันธุ์), has been rediscovered, offering a unique glimpse into the culinary repertoire of 19th-century Siam. In this chapter we examine the different forms of phanaeng curry from the 1800s to the present day, as we reconstruct the 19th-century version and craft step-by-step a traditional beef phanaeng curry.
Chicken Biryani (ข้าวหมกไก่; khaao mok gai)
Chicken Biryani (ข้าวหมกไก่; khaao mok gai)
Khao mok gai, a Thai-Muslim chicken biryani featuring rice layered with yogurt-marinated chicken and steamed to allow flavor circulation. From Ibrahim's 1938 cookbook.
Duck Egg Curry (แกงฟองเป็ด; gaaeng faawng bpet)
Duck Egg Curry (แกงฟองเป็ด; gaaeng faawng bpet)
Duck Egg Curry prepared with a curry powder base and white eggplant in a rich coconut or butter broth. From Ibrahim Haji's 1933 Islamic Cookbook.
Islamic Khanom Bueang (ขนมเบื้องอิสลาม; khanom bueang itlaam)
Islamic Khanom Bueang (ขนมเบื้องอิสลาม; khanom bueang itlaam)
Khanom bueang itlaam, a Thai-Muslim ghee-fried parcel of laminated wheat dough filled with turmeric-spiced chicken, potato, and onion. Jeeb Bunnag, 1945.
Sour Curry (Indian-Style Curry) (แกงเปรี้ยว (แกงแขก); gaaeng bpriaao (gaaeng khaaek))
Gaaeng bpriaao, Indian-style sour curry with a warm spice marinade, ghee-cooked chicken, and a clear yogurt-soured broth. Mrs. Paan Nanthaaphiwat, 1953.
Muslim Curry (แกงกุ๊ระหม่า; gaaeng gu ra maa)
Guramaa Muslim Curry (แกงกุ๊ระหม่า; gaaeng gu ra maa)
Guramaa Muslim Curry, Spiced Chicken Curry with Yogurt and Potatoes
Javanese nasi rice khaao naasi prajit
c1901 Siamese seasoned mix rice Javanese style (ข้าวนาซิประจิต หรือ ข้าวประดับ ; khaao naasi prajit or khaao bpradap)
green_cury_of_the_sultan
c1929 Green Curry of the Sultan (แกงเขียวหวานสุลต่าน อ่ยาง หะยี ฮิบรอเฮม และ จีบ บุนนาค พ.ศ. 2472 ; gaaeng khiaao waan soola dtaan)
Sweet Rice (ข้าวหวาน; khaao waan)
Sweet Rice (ข้าวหวาน; khaao waan)
Khaao waan, a saffron-infused rice dessert with dried fruits and aromatic spices like cinnamon, cardamom, and cloves. From Ibrahim Haji Roshidin Tuan's 'The Muslim Cook', 1938.
Chicken Saman (Malay-Style) (ไก่ซามัน (แขก); gai saa man (khaek))
Chicken Saman (Malay-Style) (ไก่ซามัน แขก); (gai saa man - khaek)
Gai saa man, a Malay-style Thai-Muslim Saffron-Spiced Sweet-Savory Braised Chicken with Cardamom, Clove, Almond, and Mint. Rice Cooking and Curry, 1953.
Steamed Cup Cake (ขนมถ้วยฟู; khanohm thuai foo)
Steamed Cup Cake (ขนมถ้วยฟู; khanohm thuai foo)
Steamed Cup Cake, a fermented rice flour dessert using cuttlefish bone as a natural leavening agent. From Ibrahim Haji Roshidin Tuan's 'The Muslim Cook', 1938.
Fresh Bamboo Shoot Curry (แกงขั้วหน่อไม้สด; gaaeng khuaa naaw mai soht)
Fresh Bamboo Shoot Curry (แกงขั้วหน่อไม้สด; gaaeng khuaa naaw mai soht)
Fresh Bamboo Shoot Curry featuring shredded bamboo shoots cooked with a distinctive technique of adding rice to enhance sweetness. From Ibrahim Haji Roshidin Tuan's 1933 Islamic Cookbook.
Khao Soi Recipe, Northern Style Curried Noodle Soup with Chicken
(khaao saawy gai ; สูตรทำข้าวซอยไก่)
This dish (Khao Soi Recipe) takes us back in time to the mid-19th century. The trade caravans were trailing the jungles of northern Thailand along the ancient routes between India and China. Those long caravans were carrying wealth of exotic goods, leaving rich aroma of spices and the sweet scent of opium as they passed. The men on this long line of between fifty and one hundred mules would be Yunnanese Muslim Chinese, who dominated the trade routes and began to settle in Chiang Mai and the main towns of north Thailand at that time.
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