Home > Thai food recipes by their origin > Aristocratic and Royal Thai Cuisines
Jatturaphan Dumplings — Bird Egg-Shaped Dumplings in Four Complexions (ไข่นกจัตุรพรรณ; khai nohk jat dtoo phan)
Jatturaphan Dumplings — Bird Egg-Shaped Dumplings in Four Complexions (ไข่นกจัตุรพรรณ; khai nohk jat dtoo phan)
Bird's Egg Jatturaphan: tapioca dumplings with salted egg yolk centers in four natural colors, served in chicken broth. From Jeeb Bunnag's 1945 royal court cuisine cookbook.
Dtohm Hohk Uuhr of Snakeskin Gourami (ต้มโฮกเออ; dtohm ho:hk uuhr)
Dtohm Hohk Uuhr of Snakeskin Gourami (ต้มโฮกเออ; dtohm ho:hk uuhr)
Dtohm hohk uuhr, snakeskin gourami soup soured with young tamarind leaves and twenty to thirty bruised bird chilies. From Maawm Sohm Jeen, 1890.
Three Companions Fish Salad (พล่าปลาสามเกลอ; phlaa bplaa saam gluuhr)
Three Companions Fish Salad (พล่าปลาสามเกลอ; phlaa bplaa saam gluuhr)
Phlaa bplaa saam gluuhr: three grilled fish — smoke-dried, dried, and snakeskin gourami — with a tableside herb dressing. Jeeb Bunnag, 1933.
แกงนพเก้า
(c1908) nohpa gaao sour curry (gaaeng nohp pha gaao ; แกงนพเก้า)
Thai Salad of Chicken and Seven Vegetables Blanched in Coconut Milk and Served With Sour-Salty and Sweet Coconut Curry Dressing, Crispy Fried Shallots and Roasted Sesame Seeds
(yam thawaai ; ยำทวาย)
This recipe would probably change your perception about the term "salad", maybe because its dressing has a multi layered, curry-like personality, rather than the common sour vinaigrette-like dressing, or maybe because it takes some good few hours to prepare, somewhat longer than simply opening a bag of hydroponic greens. This salad is the fruit of the dedication of court ladies from aristocratic households, that for centuries perfected and elaborated on the art of cooking through detailed and calculated process, to create sophisticated dishes that are not only delicious but also very healthy and visually pleasing. These ladies made a very large commitment for small things, and they attended all their time and efforts to make minor things better and getting the small things just right.
Arabian noodles
c1936 Arabian noodles – Princess Maao Thongthaem’s Siamese-Orientalist fermented rice noodles light meal (ขนมจีนอาหรับ อย่าง เม้า ทองแถม; khanohm jeen aarap)
phat-phrik-khing
Old-Fashioned Phat Phrik Khing, Yesteryear's Travel Food (ผัดพริกขิง อาหารคนเดินทาง)
Stir-Fried Wild Duck with Salted Duck Egg Dumpling and Mustard Greens (ผัดฟองวิหคโสภณ; phat faawng wi hohk so:h phohn)
Stir-Fried Wild Duck with Salted Duck Egg Dumpling and Mustard Greens (ผัดฟองวิหคโสภณ; phat faawng wi hohk so:h phohn)
Phat faawng wi hohk so:h phohn: wild duck stir-fried with ornamental salted egg yolk dumplings in naam khlook khlik sauce. Jeeb Bunnag, 1933.
Steamed Shrimp Curry Parcels (ห่อหมกกุ้ง; haaw mohk goong)
Steamed Shrimp Curry Parcels (ห่อหมกกุ้ง; haaw mohk goong)
Haaw mohk goong — giant freshwater prawns in fish haw mok paste, bound with one egg before wrapping and steaming. Lady Gleep, 1949.
The Elegance of Khanohm Khaang Khaao (ขนมค้างคาว)
If palaces represent grandeur and wealth within a society, and poems often focus on emotional experience or the beauty of language, then the significance of a dumpling may be inferred by its structured elegance and minimalism – each fold and pleat a deliberate act, and each filling a curated experience constructing comfort in its most elemental form. Khanom khaang khaao (ขนมค้างคาว) is a traditional Siamese fried, triangular-shaped dumpling with obvious Chinese origins. Its earliest recorded recipe can be traced back to Jao Khraawk Thaawng Yuu (เจ้าครอกทองอยู่), a distinguished aristocrat from the royal court of Ayutthaya. Historical records indicate that, from the early days of the Rattanakosin era, her recipe was a favored snack within the Siamese royal court. These dumplings are shaped like triangles and, according to some, resemble bats: For this reason, they are called khanom khaang khaao (ขนมค้างคาว) – ‘the bat’s treat’. The dumpling’s dough is made from rice and mung bean flours; its filling is prepared by combining grated coconut and shrimp meat, which are cooked together into a dense, flavorful mixture that brings out the nutty-sweet taste of the grated coconut and the savory-sweet flavors of the shrimp. Kaffir lime leaves, sliced into hair-thin juliennes, add a hint of citrus.
Extraordinary Fresh Rice Crackers (ข้าวเกรียบสดวิเศษ; khaao griiap soht wi saeht)
Extraordinary Fresh Rice Crackers (ข้าวเกรียบสดวิเศษ; khaao griiap soht wi saeht)
Khaao griiap soht wi saeht: rice porridge spread thin on a khanom khrok griddle, filled with minced prawn and kaffir lime. Gingganok, 1935.
Royal Puffed Rice Confection (ข้าวตูเสวย; khaao dtuu suay)
Royal Puffed Rice Confection (ข้าวตูเสวย; khaao dtuu suay)
Khaao dtuu suay: toasted sun-dried rice kneaded with coconut and palm sugar, then scented with jasmine and ylang-ylang. Jeeb Bunnag, 1933.
Yam "Goliath Special" (ยำ "โกไลพิเศษ"; yam go:h lai phi saeht)
Yam "Goliath Special" (ยำ "โกไลพิเศษ"; yam go:h lai phi saeht)
Yam Goliath Special: eight boiled proteins — shrimp, pork, squid — dressed with pounded coriander root and garlic. Delicious Side Dishes, 1935.
gaaeng raawn (แกงร้อน)
Gaaeng Raawn (แกงร้อน)
Gaaeng raawn (แกงร้อน) is a colloquial Thai term that refers to ‘hot curry’. Today, gaaeng raawn is used to denote soups or curries served with steamed rice. While the precise origin of the term is unclear, gaaeng raawn (แกงร้อน) was deployed in the 1800s for a specific dish – a Siamese soup featuring glass noodles, cooked as either a coconut or a water-based soup with an assortment of dry ingredients revered in Chinese cuisine. The soup’s potential health benefits, combined with its ease of preparation and subtle yet profound flavor, made it a popular choice for entertaining large groups of people, of all ages and backgrounds. The soup is often augmented with fresh proteins: in its more luxurious versions, multiple proteins may be added, including a combination of chicken, pork, shrimp, squid, and crab meat. Thus, over the years, gaaeng raawn (แกงร้อน) was established as a staple source of comfort and warmth for people of all walks of life in Siamese society.
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.
quail curry
Curry of yellow chilies with whole quail, fresh turmeric and lemon basil (แกงเผ็ดนกกระทาพริกเหลืองสด; gaaeng phet nohk grathaa phrik leuuang soht)
Salty leading and sour-sweet to follow, this coconut-based gaaeng phet spicy curry might be made of chilies, but it is fruitier than it is spicy, and lighter than it is dense. Originally cooked with the meat of game birds, it retains a surprisingly light body that opens space for the birds to fly. The curry is tinted golden orange from a paste imbued with fresh yellow chilies and turmeric; it is perfumed with lemongrass and lemon basil leaves.
“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.
Sweet and Sour Stir-Fried Giant Female Freshwater Prawn (ผัดเปรี้ยวหวานนางกุ้ง; phat bpriaao waan naang goong)
Sweet and Sour Stir-Fried Giant Female Freshwater Prawn (ผัดเปรี้ยวหวานนางกุ้ง; phat bpriaao waan naang goong)
Phat bpriaao waan naang goong, giant female freshwater prawns steamed then stir-fried with a cassava flour sweet-sour glaze. Jeeb Bunnag, 1933.
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.
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.
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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