Home > Thai food recipes by their origin > Aristocratic and Royal Thai Cuisines
Seasoned Pickled Razor Clam Relish (หอยเสียบดองปรุง; haawy siiap daawng bproong)
Seasoned Pickled Razor Clam Relish (หอยเสียบดองปรุง; haawy siiap daawng bproong)
Haawy siiap daawng bproong, pickled razor clam relish seasoned with three acids—kaffir lime, lime, and tamarind. From Jeeb Bunnag, 1933.
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.
Gravid Female Sea Crab and Egg Roe Salad with Dried Squid, Cucumber and Roasted Peanuts (ยำนางปู; yam naang bpuu)
Gravid Female Sea Crab with Roe Salad features crab meat, roe, and roasted peanuts in a balanced sour-sweet-salty dressing. From Princess Supha's 1949 royal cookbook.
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.
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.
Bite-Sized Fried Shrimp-Rice Cake Parcels Wrapped With Fresh Garnishes in Cabbage Leaves
Bite-Sized Fried Shrimp-Rice Cake Parcels Wrapped With Fresh Garnishes in Cabbage Leaves (ส้มผักสด; sohm phak soht)
Sohm phak soht: coconut-battered fried shrimp-rice cakes wrapped in Chinese cabbage with pickled ginger, peanuts, shallots, lime and bitter orange. Jeeb Bunnag, 1945.
Thong Yip Naan Nueng (ทองหยิบนานนึ่ง; thaawng yip naan neung)
Thong Yip Naan Nueng (ทองหยิบนานนึ่ง; thaawng yip naan neung)
Thong Yip Naan Nueng, mold-fried wheat batter with crab, pork, and chicken, inverted mid-fry until golden. From Gingganok Gaanjanaaphaa, 1935.
Tamarind flesh chili relish
Tamarind flesh chili relish (น้ำพริกส้มมะขามเปียก; naam phrik sohm ma khaam bpiiak)
The Art of Siamese Duck Curries - Theory and Practice (แกงเป็ด - ศิลปะ ทฤษฎี และ การปฏิบัติ)
naam phrik roy rot
Chili relish of coriander leaves (น้ำพริกผักชี ; naam phrik phak chee)
Chiang Mai-Style Chicken Gaaeng Garee (แกงเผ็ดกะหรี่เชียงใหม่ ; gaaeng phet garee chiang mai)
I discovered this unusual curry recipe hidden in a 1970 memorial book for Ms. Bootree Gralaksa. Born in Bangkok in 1898, Ms. Bootree spent her entire life, from childhood on, in a wooden house on Maha Chak Road (Pra Nakorn). One could say that she was born to be a great cook; just fourteen years old when her mother died, Ms. Bootree became the sole caregiver for her four siblings, a duty that she performed with a love and attention that endowed her with remarkable cooking skills. Her memorial book showcases now-forgotten dishes that were popular in the Bangkok of the early 1900s, such as Beautiful Curry (แกงหงษา ; Gaaeng Hohng Saa), and also includes some of her one-of-a-kind culinary creations – such as this dish, which she dubbed “Chiang Mai-Style Spicy Curry”.
Crispy Chicken Offal (เครื่องในไก่กรอบ; khreuuang nai gai graawp)
Crispy Chicken Offal (เครื่องในไก่กรอบ; khreuuang nai gai graawp)
Khreuuang nai gai graawp, chicken offal spiced with white pepper and nutmeg, deep-fried and served with kapi relish. Jeeb Bunnag, 1933.
Beef Teochew Meatball and Pumpkin Coconut Curry (แกงบะช่อเนื้อโคกะทิ; gaaeng ba chaaw neuua kho:h ga thi)
Beef Teochew Meatball and Pumpkin Coconut Curry (แกงบะช่อเนื้อโคกะทิ; gaaeng ba chaaw neuua kho:h ga thi)
Gaeng ba chaaw, Teochew-style beef meatballs seasoned with coriander root paste, simmered in coconut milk with pumpkin. Jeeb Bunnag, 1933.
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.
Relish of Fermented Fish, Grilled Catfish, Pork and Shrimp ; ปลาร้าสับทรงเครื่องสูตรสายเยาวภา
Thai Relish of Fermented Fish, Grilled Catfish, Pork and Shrimp (ปลาร้าผัดทรงเครื่องสูตรสายเยาวภา ; bplaa raa phat sohng khreuuang, suut saai yao wa phaa)
Fish fermentation consists of a simple salt-curing process: mixing or coating a whole fish, sliced fish or minced fish meat with salt and rice husks (or ground roasted rice). The mixture is then allowed to rest and ferment for few months. This fermentation process creates deep, intense umami flavor agents accompanied by a strong stench. It is only with culinary sagacity and skill that cooks are able to harness and direct these powerful flavors within the context of an appetizing dish, and to constrain the odor to an agreeable intensity.
Trinarong salad with ruby pomegranate seeds, translucent pomelo segments, and golden fried shallots glistening with lime dressing on a white plate
c1935 Trinarong Salad - Thai Three-Fruit Yam from Pathum Thani (ยำตรีณรงค์; yam dtreen rohng)
Central-style Thai salad combining pomelo, rose apple, and pomegranate with shrimp, chicken, and pork. From Ms. Booree Thohnsak's 1935 Pathum Thani memorial cookbook.
IMG_0010
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.
แกงพะแนงน้ำเป็ดย่างกับหอมเล็ก - gaaeng pha naaeng naam bpet yaang gap haawm lek
Phanaeng Curry of Grilled Duck Stock with Shallots (แกงพะแนงน้ำเป็ดย่างกับหอมเล็ก; gaaeng pha naaeng naam bpet yaang gap haawm lek)
Phanaeng curry from Mrs Puang Bunnag's 1931 manuscript, built on grilled duck stock and a paste of roasted coriander, cumin, and cinnamon.
Fermented Rice Noodles with Sweet Prawn-and-Mung-Bean Sauce (ขนมจีนน้ำพริก; khanohm jeen naam phrik)
Fermented Rice Noodles with Sweet Prawn-and-Mung-Bean Sauce (ขนมจีนน้ำพริก; khanohm jeen naam phrik)
Khanohm jeen naam phrik: fermented rice noodles with pounded prawn, roasted mung bean and tamarind-coconut sauce. Lady Gleep Mahithaawn, 1949.
Fresh Shrimp Curry Soup (แกงต้มกุ้งปรุงสด; gaaeng dtohm goong bproong soht)
FShrimp Tom Bproong Soht Curry Soup (แกงต้มกุ้งปรุงสด; gaaeng dtohm goong bproong soht)
Gaaeng dtohm goong bproong soht: grilled shrimp with green mango and pickled garlic, seasoned at the bowl. Jeeb Bunnag, 1933.
Vegetable Broth with Fried Bread Croutons (ชุบผักกับขนมปังทอด; choop phak gap khanohm bpang thaawt)
Vegetable Broth with Fried Bread Croutons (ชุบผักกับขนมปังทอด; choop phak gap khanohm bpang thaawt)
Choop phak gap khanohm bpang thaawt, six vegetables simmered and strained to a clear umami broth, topped with fried croutons. Jeeb Bunnag, 1933.
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