Aristocratic and Royal Thai Cuisines - Thai Food Recipes Collection - Thaifoodmaster

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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.

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.

Sweet Egg (ไข่หวาน; khai waan)

Sweet Egg (ไข่หวาน; khai waan)

Sweet Egg (khai waan): candied salted duck egg yolk encased in floral agar jelly, molded inside an eggshell. Jeeb Bunnag, 1933.

Clear Duck Soup with Straw Mushrooms, Another Method (แกงจืดเป็ดปะจิต อีกวิธี ๑; gaaeng jeuut bpet bpa jit eek wi thee neung)

Clear Duck Soup with Straw Mushrooms, Another Method (แกงจืดเป็ดปะจิต อีกวิธี ๑; gaaeng jeuut bpet bpa jit eek wi thee neung)

Gaeng jeuut bpet bpa jit — deboned duck simmered in stock with straw mushrooms and split spring onions. From Jeeb Bunnag, 1933.

Javanese-Style Dressed Glass Noodles (วุ้นเส้นชวา; woon seh chawa)

Javanese-Style Dressed Glass Noodles (วุ้นเส้นชวา; woon seh chawa)

Woon seh chawa: glass noodles in cinnamon-infused chicken broth with tangy dressing and layered toppings. From Jeeb Bunnag's 1945 cookbook of Thai snacks.

Fermented rice noodles with multi-sour aromatic chicken sauce by Lady Gleep Mahithaawn (ขนมจีนน้ำพริกไก่ อย่างท่านผู้หญิงกลีบ มหิธร พ.ศ. 2492; khanohm jeen naam phrik gai)

c1949 Fermented rice noodles with multi-sour aromatic chicken sauce by Lady Gleep Mahithaawn (ขนมจีนน้ำพริกไก่ อย่างท่านผู้หญิงกลีบ มหิธร พ.ศ. 2492; khanohm jeen naam phrik gai)

Roman Tube Noodles (Macaroni) (แป้งหลอดโรมัน; bpaaeng laawt ro:h man)

Roman Tube Noodles (Macaroni) (แป้งหลอดโรมัน; bpaaeng laawt ro:h man)

Roman Tube Noodles, a 1945 Thai-Western fusion dish with rich duck broth and macaroni. From Jeeb Bunnag's 'Cookbook of Desserts, Tea Accompaniments, and Snacks or Appetizers'.

Red Pickled Anchovies with Seasonings (ปลาแดงทรงเครื่อง; bplaa daaeng sohng khreuuang)

Red Pickled Anchovies with Seasonings (ปลาแดงทรงเครื่อง; bplaa daaeng sohng khreuuang)

Fermented anchovy relish with dual citrus, grilled shrimp, and salt-worked ginger served with raw vegetables and fried catfish. Jeeb Bunnag, 1933.

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.

Beef Tongue with Sauce Hussarde (ลิ้นอุสุราช; lin oo soo raat)

Beef Tongue with Sauce Hussarde (ลิ้นอุสุราช; lin oo soo raat)

Lin oo soo raat, saltpeter-cured braised beef tongue with mace and cinnamon, from Jeeb Bunnag's 1933 Cookbook of Rice Companion Recipes.

naam phrik roy rot

Kaffir lime chili relish and vegetables blanched in pork lard (น้ำพริกมะกรูดกับผักตีน้ำมัน ; naam phrik magruut gap phak dtee naam man)

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.

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.

The Ambassador’s House Style Noodle Soup (หมี่น้ำบ้านราชทูต; Mee Naam Baan Raat Thuut)

This soup dish features crispy rice vermicelli noodles, a chicken broth that has a three-flavor profile infused with the aroma of bitter orange, and a plethora of other ingredients such as crispy fried tofu, chicken, pork, crab and pickled garlic. In Thai, the phrase mee naam baan raat thuut refers to a rice vermicelli noodle soup in the style of the Ambassador’s house. The dish was not new when it appeared in the 1956 book Snacks, Tea Nibbles, Hors D’oeuvres and Drinking Food (ตำราอาหารว่าง - เครื่องน้ำชา และ เครื่องเคี้ยว หรือ กับแกล้ม) by Jeeb Bunnag (จีบ บุนนาค), as noodle dishes were often the preferred ingredient for light meals or snacks. In Grandparents Recipes: 100 Years Old Recipes (จานอร่อยจากปู่ย่า สูตรโบราณ 100 ปี), a volume printed in 2014 that highlights recipes from the kitchens of fifteen prominent families, a similar version of the dish is referred to as mee naam baan bpaak naai leert (หมี่น้ำบ้านปาร์คนายเลิศ) and is associated with Nai Lert.

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.

The Earliest Printed Recipe for Papaya Som Tum (ส้มตำมะละกอ; sohm dtam ma la gaaw)

Sohm dtam ma la gaaw, the first printed Siamese recipe for som tum — a Central Thai papaya salad with dried shrimp. Tamra Khraawp Lo:hk, 1929.

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.

chal sohm sour curry

Chak sohm sour curry (gaaeng chak sohm ; แกงชักส้มปลาช่อน)

Tamarind flesh chili relish

Tamarind flesh chili relish (น้ำพริกส้มมะขามเปียก; naam phrik sohm ma khaam bpiiak)

Chuu Chee Curry of Stuffed Banana Chilies with Pork, Shrimp and Crab Meat (ฉู่ฉี่พริกสอดไส้ ; chuu chee phrik yuaak saawt sai)

This chuu chee features avocado-green banana chilies and the pinkish mixture of pork, shrimp and crab meats. The chilies are sliced open and stuffed with a mixture of the meats, which is seasoned with the basic saam gluuhr (สามเกลอ) paste – the Siamese trio of coriander roots, Thai garlic and white peppercorns. The stuffed chilies are then steamed before being cooked in a thick, reddish, coconut cream-based curry. The liquids collected in the tray during the steaming process are packed with the light sweet fruitiness of the banana chilies; these liquids are reserved and added to the broth, producing a bright and light-bodied dish.

Chicken-Stuffed Taro (ผะอบไก่เผือก; pha ohp gai pheuuak)

Chicken-Stuffed Taro (ผะอบไก่เผือก; pha ohp gai pheuuak)

Pha ohp gai pheuuak: taro carved into a lidded vessel, filled with phrik khing paste, chicken, and sea crab. Jeeb Bunnag, 1945.

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