Home > Thai food recipes by their origin > Aristocratic and Royal Thai Cuisines
Roasted Fish Pae Sa (แป๊ะซะปลาเผา; bpae sa bplaa phao)
Roasted Fish Pae Sa (แป๊ะซะปลาเผา; bpae sa bplaa phao)
Bpae sa bplaa phao: clay-roasted snakehead fish with chili jam and tamarind dressing, from Jeeb Bunnag's 1933 palace-style manuscript.
Chuu Chee Chicken Curry (แกงฉู่ฉี่ไก่; gaaeng chuu chee gai)
Chuu Chee Chicken Curry (แกงฉู่ฉี่ไก่; gaaeng chuu chee gai)
Chuu Chee Chicken Curry, a rich aromatic dish simmered in thick coconut cream with lemongrass and dried chilies. From Jeeb Bunnag's 1933 Cookbook of Rice Companion Recipes.
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)
Pan Roasted Duck Breast and Hairy-Fruited Eggplant Curry (แกงเป็ดคั่วมะอึก; gaaeng bpet khuaa maeuk)
The hairy-fruited eggplant, known as ‘maeuk’ in Thai, is similar to the tomato in its unique confluence of sweetness, fruitiness, and savoriness. This ingredient is used in a wide range of Siamese dishes, including curries, salads, relishes, and seasoned rice dishes. This recipe, from the central region of Thailand, is a traditional duck khuaa sohm curry (แกงคั่วส้มเป็ด) that commonly uses garden ingredients to achieve sourness, including the madan (garcinia schomburgkiana) (มะดัน), the sour bilimbi fruit (averrhoa bilimbi) (ตะลิงปลิง), and the hairy-fruited eggplant.
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.
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.
chal sohm sour curry
Chak sohm sour curry (gaaeng chak sohm ; แกงชักส้มปลาช่อน)
stuffed-roasted-duck-breast-
Roasted Stuffed Duck Breast with Chestnuts and Mackerel (เป็ดยัดไส้เกาลัดรมควัน; bpet yat sai gaolat rohm khwan), circa 1935
Smoked duck stuffed with a mackerel and chestnut filling is a dish that defies cultural boundaries. An exemplar of blended culinary influences, featuring inviting colors and an elegant presentation that serve as a prelude to the complex flavors and textures that await, the dish is an eloquent testament to the cooking style of Mrs. Samaknantapol (Jeep Bunnag, who went by the pen name “the granddaughter of Maae Khruaa Huaa Bpaa”). In the 1930s. Mrs. Jeep Bunnag published her first cookbook. Following in the footsteps of her revered grandmother-in-law, Lady Plean Passakornrawong, she continued to document the art of Siamese cuisine through the treasured books she published and was known for her ability to merge culinary traditions into beautiful and innovative dishes that represent an era. The rich, dark color of the smoked duck’s skin is visually striking and appetizing, evoking a sense of indulgence and luxury. The smoky flavors that permeate the meat reflect our deep connection to primal cooking techniques, a fascinating juxtaposition to the refined presentation of the dish. When the smoked duck is sliced, its succulent pink meat is revealed, surrounding the golden filling of chestnuts and mackerel.
Citrus-Infused Crumbled Duck Egg Yolk Salad (ไขเค็มพล่า; Khai Khem Phlaa)
This vibrant salad combines the richness of crumbled duck egg yolks with the zesty notes of citrus and aromatic herbs. Set against a backdrop of aromatics, the crumbled essence of cured duck egg yolks glow in a delicate orange-gold shade, evoking a shimmering sunlit dawn. The cured yolks bestow a rich, briny base that acquires even deeper undertones when seasoned with fish sauce and sugar. This base takes on a luxuriously silky texture, reminiscent of a finely whipped mousse, when mixed with juices of lime and kaffir lime, which also give the mix a crisp, clean citrusy finish.
"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.
Beef-Stuffed Potato Croquettes (มันสอดไส้; man saawt sai)
Beef-Stuffed Potato Croquettes (มันสอดไส้; man saawt sai)
Man saawt sai, mashed potato shells encasing a minced-beef filling pounded with ginger, turmeric and coriander, fried golden. Jeeb Bunnag, 1933.
Siamese Fireback Chicken (ไก่พระยาลอ; gai phra yaa laaw)
Siamese Fireback Chicken, a deboned whole chicken stuffed with aromatic phrik khing (พริกขิง) paste and mung beans. From Jeeb Bunnak's 1945 royal Thai cookbook.
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.
naam phrik roy rot
Kapi pla, an old-fashioned fermented shrimp paste relish (กะปิพล่า ; gabpi phlaa)
Gaaeng Khuaa Chicken with Shatavari (แกงคั่วไก่สามสิบ; gaaeng khuaa gai saam sip)
Gaaeng Khuaa Chicken with Shatavari (แกงคั่วไก่สามสิบ; gaaeng khuaa gai saam sip)
Gaaeng khuaa gai saam sip, chicken curry with young shatavari fruit; paste fried in rendered coconut oil. Jeeb Bunnag, 1933.
Steamed Stuffed Winter Melon Clear Soup (แกงจืดฟักเขียวตุ๋น; gaaeng jeuut fak khiaao dtoon)
Steamed Stuffed Winter Melon Clear Soup (แกงจืดฟักเขียวตุ๋น; gaaeng jeuut fak khiaao dtoon)
Steamed Stuffed Winter Melon Clear Soup, a refined royal Thai dish featuring hollowed winter melon filled with crab, pork, and egg sausage. From Jeeb Bunnag's 1933 cookbook.
Spicy Salad with Crispy Fish and Bird's Eye Chili (ยำปลากรอบกับพริกเม็ดเล็ก; yam bplaak raawp gap phrik met lek)
Spicy Salad with Crispy Fish and Bird's Eye Chili (ยำปลากรอบกับพริกเม็ดเล็ก; yam bplaak raawp gap phrik met lek)
Yam bplaak raawp gap phrik met lek - smoke-dried fish salad with fried aromatic herbs and salt-tempered bird's eye chilies. Jeeb Bunnag, 1933.
naam phrik roy rot
Fermented soybean paste chili relish (น้ำพริกเต้าเจี้ยว; naam phrik dtao jiaao)
Yam of Beef Innards (ยำเครื่องในโค; yam khreuuang nai kho:h)
Yam of Beef Innards (ยำเครื่องในโค; yam khreuuang nai kho:h)
Yam khreuuang nai kho:h, beef innards cleaned with slaked lime and dressed without coconut. From Maawm Sohm Jeen's Tamra Gap Khao, c. 1890.
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.
Swamp Eel Triple-Layered Red Curry with Fingerroot, Bitter Ginger, Sand Ginger and Thai Basil Flowers (แกงเผ็ดปลาไหลทรงเครื่อง ; Gaaeng Phet Bplaa Lai Sohng Khreuuang)
This eel curry includes a greater-than-usual quantity of aromatics used over three stages. First, the eel is cleaned and sliced into segments; then it is fried with a generous amount of lemongrass, galangal, kaffir lime leaves and shallots. These help to counter its muddy and somewhat iron-like odor, which disappears along with the liquids and the aromatics. This eel curry recipe is adapted from the vintage book: “Gap Khaao O:H Chaa Roht” by Ging Ga Nohk) (กับข้าวโอชารส โดย กิ่งกนก – กาญจนาภา พ.ศ. 2485). This rare book was written in 1942 during WWII, a period of global turmoil in which Thailand was invaded by the Japanese. That same year marked a decade from the ending of absolute monarchy rule in 1932, and one generation away from the peak of the Siamese culinary renaissance that flourished in the court of King Rama V (1868-1910): a nostalgic era for its children who are still with us to remember and reflect on those times.
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