Home > Thai food recipes by their origin > Aristocratic and Royal Thai Cuisines
Mild Soup of Barramundi and Lily Bulbs (แกงจืดปลากะพงแป๊ะฮะ; gaaeng jeuut bplaa ga phohng bpae ha)
Gaaeng jeuut with barramundi and lily bulbs soaked until petals open. Thai-Chinese clear soup from Jeeb Bunnag's 1933 cookbook.
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.
roselle salad
c1890 Fresh roselle salad with acid-cured shrimp (ยำผลกระเจี๊ยบ อย่างท่านผู้หญิงเปลี่ยน ภาสกรณ์วงศ์ ร.ศ.๑๐๘ ; yam phohn gra jiiap;)
naam-yaa-nua
Naam Yaa Neuua – Northern Style Naam Ya according to Lady Plean Passakornrawong (น้ำยาเหนือ)
This fermented rice noodle dish is served with a slow-cooked, chili-less broth made from pounded fish meat and aromatics cooked in coconut cream. Creamy in color and velvety in texture, the broth is seasoned either with fish sauce, fermented fish or salted fish according to one’s preferences. The broth is allowed to slow-cook, achieving its full richness over a couple of hours. Once ready, the broth is poured over the noodles, which are then topped with a glossy-orangey layer of minced shrimp meat fried with their tomalley in pork lard. Complementing this richness are crunchy yellowish bean sprouts blanched in turmeric-tinted water, a sprinkle of sweet, golden crispy-fried shallots and, finally, green lemon basil leaves that endow the dish with a unique, rustic herbal persona.
naam phrik roy rot
Chili relish of coriander leaves (น้ำพริกผักชี ; naam phrik phak chee)
Spicy Swamp Eel Curry (แกงเผ็ดปลาไหล; gaaeng phet bplaa lai)
Spicy Swamp Eel Curry (แกงเผ็ดปลาไหล; gaaeng phet bplaa lai)
Gaaeng phet bplaa lai: swamp eel sliced and tossed with its own blood, simmered in a pork-lard-fried red curry paste. Maawm Sohm Jeen, 1890.
Tasty Beef (เนื้ออร่อย ; neuua araawy)
Shrimp Rice Soup (ข้าวต้มกุ้ง; khaao dtohm goong)
Shrimp Rice Soup (ข้าวต้มกุ้ง; khaao dtohm goong)
Khaao dtohm goong: garlic-fragrant rice soup with raw prawn cooked in the bowl and shrimp tomalley. From Jeeb Bunnag, 1933.
Three-Color Fried Rice (ข้าวผัดสามสี; khaao phat saam see)
Three-Color Fried Rice (ข้าวผัดสามสี; khaao phat saam see)
Three-color fried rice: pork, shrimp and chicken rices seasoned with fish sauce, tomato sauce and curry powder, plated in sections. From Sai Yaowapa, 1935.
Nang Laweng Sticky Rice (ข้าวเหนียวนางละเวง; khaao niaao naang la waehng)
Nang Laweng Sticky Rice (ข้าวเหนียวนางละเวง; khaao niaao naang la waehng)
Khaao niaao naang la waehng, black glutinous rice balls deep-fried in lard with spiced beef and potato filling. Delicious Side Dishes, 1935.
phrik Khing Phukam (พริกขิงภุกาม; phrik khing phoo gaam)
phrik Khing Phukam (พริกขิงภุกาม; phrik khing phoo gaam)
Phrik khing phukam, a crispy phrik khing (พริกขิง) of deep-fried smoke-dried fish and shrimp with lemongrass, bound in a fish sauce glaze. 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.
miang kham ; เมี่ยงคำ
Miang kham - A royal leaf wrap appetizer เมี่ยงคำ
Each leaf-wrapped parcel is a kaleidoscope of flavors and richness, textures, aromas and sensations. Fresh green-earthy-chlorophyll-herby-tobacco-peppery wild betel leaves enfold bursts of flavor from nutty roasted peanuts and crispy roasted coconut matches, the umami of savory dry shrimp, pungent-sweet diced shallots, small ginger cubes with a warm bite, sour and bitter unpeeled lime cubes, citrusy perfumed diced bitter orange (som za), naughty whole fresh tiny bird’s eye chilies, and small slices of the sharp and sour dtaling bpling (Averrhoa bilimbi, a relative of the carambola/starfuit). All of which is blended with a thick paste of sweet-sour and salty palm sugar and tamarind sauce. The miang kham takes every taste bud on a fascinating pleasure trip through sweetness, saltiness, sourness, bitterness, and umami, piquancy, sharpness and spiciness, with an array of textures that slowly subside as the journey ends, leading to a familiar post orgasmic expression, a smile and the desire for more.
Royal-Style Roselle Bud Salad (ยำผลกระเจี๊ยบเสวย; yam phohn gra jiiap sa weeuy)
Royal-Style Roselle Bud Salad (ยำผลกระเจี๊ยบเสวย; yam phohn gra jiiap sa weeuy)
Royal-Style Roselle Bud Salad combines wine-ruby roselle buds with pork and crispy aromatics in a bitter orange dressing. Components remain separate until serving, per Maawm Ying Soophaa's 1949 manuscript.
Whole Roasted Duck (เป็ดอบทั้งตัว; bpet ohp thang dtuaa)
Whole Roasted Duck (เป็ดอบทั้งตัว; bpet ohp thang dtuaa)
Bpet ohp thang dtuaa, whole duck brandy-rubbed and air-dried before roasting with a nutmeg butter paste. From Jeeb Bunnag, 1933.
chuu chee pork shrimp tomalley
Coconut Cream-Based Chuu Chee of Pork and Shrimp Glazed with Shrimp Tomalley (แกงฉู่ฉี่หมูกับมันกุ้ง;  gaaeng chuu chee muu gap man goong)
In the context of Siamese samrub meal planning, this thick chuu chee of pork and shrimp with a reddish coconut-based, curry-like sauce is considered a side dish (ของจาน; khaawng jaan). It consists of small, equal-sized slices of pork meat and shrimp fried in coconut cream together with a phrik khing curry paste. With no other vegetables or herbs, the dish is seasoned using fish sauce and palm sugar to a salty and only slightly sweet profile. Finally, it is glazed with shrimp tomalley poured on top and left unstirred, then cooked covered with the lid on, until the tomalley is baked-cooked. When serving, garnish with hair-thin juliennes of kaffir lime leaves and hand-picked coriander leaves.
Decorated Corn (ข้าวโพดประดับ; khaao pho:ht bpra dap)
Decorated Corn (ข้าวโพดประดับ; khaao pho:ht bpra dap)
Decorated Corn, a palace-style appetizer featuring spiced chicken molded around baby corn and adorned with kernels. From Jeeb Bunnak's 1945 Thai cookbook.
phat-phrik-khing
Old-Fashioned Phat Phrik Khing, Yesteryear's Travel Food (ผัดพริกขิง อาหารคนเดินทาง)
roasted-chili-am-for-salad-dressing
Ancient roasted chili jam (naam phrik phao bo:h raan ; น้ำพริกเผาโบราณ)
Date Palm in Coconut Milk (อินทผาลัมน้ำกะทิ; in tpha lam naam ga thi)
Date Palm in Coconut Milk (อินทผาลัมน้ำกะทิ; in tpha lam naam ga thi)
In tpha lam naam ga thi, date palm hand-torn and served in freshly pressed coconut milk, lightly salted. From Jeeb Bunnag, 1933.
Duck and Cabbage Salad (ยำกระหร่ำปลีเนื้อเป็ด; yam graram bplee neuua bpet)
Duck and Cabbage Salad (ยำกระหร่ำปลีเนื้อเป็ด; yam graram bplee neuua bpet)
Duck and Cabbage Salad featuring shredded roasted duck, dried squid, and tender cabbage with a balanced sour-sweet dressing. From Maawm Ying Soophaa's 1949 manuscript.
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