Home > Thai food recipes by their origin > Aristocratic and Royal Thai Cuisines
Stuffed Whole Chicken (ไก่สำเร็จ; gai sam ret)
Stuffed Whole Chicken (ไก่สำเร็จ; gai sam ret)
Gai sam ret, whole chicken deboned through the neck, stuffed with pork, shiitake and lotus seeds, glazed with Maggi. 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.
miang-bplaa-naaem
bplaa naaem (ปลาแนม) - A Siamese aristocratic small plate snack
naam phrik roy rot
Salted Indian salmon chili relish (น้ำพริกปลากุเลาเค็ม; naam phrik bplaa goo lao khem)
Turtle Curry
The complete story of turtle curries in Siamese cuisine (เจาะลึกประวัติศาสตร์เรื่องแกงตะพาบน้ำ)
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.
Seasoned Rice Recipe
Rice Seasoned with Young Tamarind Relish, Sweetened Fish and Pickled Morning Glory (ข้าวคลุกน้ำพริกมะขามอ่อน ผักบุ้งดอง ปลาแห้งผัดหวาน และ ปลาดุกย่าง; Khaao Khlook Naam Phrik Makhaam Aawn Phakboong Daawng Bplaa Haaeng Phat Waan Lae Bplaa Dook Yaang)
Seasoned rice dishes have been a staple of rice-consuming societies almost since the first grains were cultivated. Adapted according to local resources, traditions and individual preferences, seasoned rice dishes are relished and savored across all walks of life. Within Siamese society, these dishes offer insight into the flavor instincts and eating habits across  all demographics, revealing which food items were locally available and valued. In this delicious seasoned rice recipe from the kitchens of the daughter of King Chulalongkorn, Princess Yaovabha Bongsanid (พระเจ้าบรมวงศ์เธอ พระองค์เจ้าเยาวภาพงศ์สนิท) (1884-1934), the Princess uses a variety of common preserved and inexpensive ingredients, clearly drawing inspiration from the cuisine of the Central Plains with nods to the rural and coastal living atmosphere.
sarama-shrimp-curry
c1920 Sarama Shrimp Curry with White Eggplants and Lotus Stems (แกงสะระหม่ากุ้งกับมะเขือขาว และ สายบัว พ.ศ. 2463; gaaeng saramaa goong gap makheuua khaao reuu saai buaa)
A dish of complex flavors and an aromatic brightness, this Sarama curry features shrimp and the smaller Thai white eggplant, or crunchy lotus stems, in a golden, salty leading broth with clear tangy-sweet notes. The broth is silky and combines the nutty richness of coconut cream with the subtle sweetness of butter, cooked with a blend of dry spices that include coriander, cumin and turmeric. This spice blend evokes the penetrating aroma of curry powder, reflecting Muslim culinary influences. Unlike spicy gaaeng phet (แกงเผ็ด) curries, which typically deploy dried chilies in the paste, Sarama curry contains fresh chilies. A mix of both red and yellow chili varieties are utilized, fusing the vibrant, fruity piquancy of the fresh chilies with the warm, earthy aromas of the spices. The red chilies contribute a ripe tropical fruitiness while the yellow offer citrusy and floral notes, creating a light yet layered curry with nuanced heat and depth of flavor.
The Art of Siamese Duck Curries - Theory and Practice (แกงเป็ด - ศิลปะ ทฤษฎี และ การปฏิบัติ)
faux-frog-salad
Faux Frog Salad – A Salad of Coconut Braised Chicken with Young Coconut and Chili Jam Dressing (ยำกบเทียม; yam gohp thiiam)
Faux frog salad is a rich, elegant dish featuring tender chicken braised in coconut cream and young coconut flesh with a chili-jam based dressing. Utilizing an old-fashioned salad assembly technique – the ‘mix and layer’ – this is a visually striking salad with alternating layers of reds and whites. The name of this vintage dish – Faux Frog Salad – could be a reflection of the swinging social norms in Siam during the roaring twenties, a period of significant social change; as the country sought to navigate the challenges of modernization, Siamese society was shifting its dietary preferences away from the frog, once a common, versatile and popular ingredient. Thus, through the desire for distinction, chicken, an ingredient often compared to the taste of everything, was preferable to frog.
lohn
Fermented fish lohn relish (ปลาร้าหลน ; bplaa raa lohn)
Similar preparations of fermented fish lohn were likely enjoyed throughout the Central Plains, both in higher and common vernacular cuisines.
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.
แกงไส้กรอกหมูแห้ง
c1935 Princess Yaovabha's Sweet Chinese Sausage in Coconut Cream Soup (แกงไส้กรอกหมูแห้ง; gaaeng sai graawk muu haaeng)
A 1935 Thai palace recipe preserving Princess Yaovabha's Chinese sausage coconut curry. This ivory-colored soup features sweet goon chiang sausage in creamy coconut with lemongrass, kaffir lime, and tamarind. The dish represents a historic culinary shift when Chinese ingredients entered royal Thai kitchens, transforming from street food to palace cuisine.
Delicious Rice Noodle Rolls (ฑำแรยำซ แป้งหลอดอร่อย; tham raae yam sa bpaaeng laawt a raawy)
Delicious Rice Noodle Rolls (แป้งหลอดอร่อย; tham raae yam sa bpaaeng laawt a raawy)
Delicious Rice Noodle Rolls, a Thai appetizer of rice sheets wrapped around seafood-pork filling and tied with spring onion. From Jeeb Bunnag's 1945 cookbook.
The art of Siamese old-school menu design
The art of Siamese old-school menu design สํารับอาหารไทย
the story of chuu chee
The Narratives of Aesthetics and Patterns in Chuu Chee Dishes (เรื่องฉู่ฉี่)
khao-phat-garee
Golden Chestnut Fried Rice with Mint and Tomato (ข้าวผัดกาหรี่; khaao phat garee), circa 1935
Dating from the early 1900s, this tempting fried rice dish highlights how the Siamese aristocracy savored their golden rice, perfumed with an alluring blend of imported spices. The dish can be enjoyed on its own or as part of a larger meal featuring curries and soups.
LohnMaKheuuaPhao หล่นมะเขือเผากุ้งสด
Grilled Eggplant Lohn Relish with Shrimp (หลนมะเขือเผากุ้งสด; Lohn Ma Kheuua Phao Goong Soht)
Lohn relish of grilled eggplant (หลนมะเขือเผากุ้งสด) captivates with its subtle contrasts and complex layering of flavors. Central to this dish is grilled eggplant, which is known for its inherent bitterness due to phenolic compounds like chlorogenic acid. However, this bitterness succumbs to a delightful transformation when the eggplant is simmered in coconut cream. The fats and sugars in the coconut cream effectively mask these bitter notes, resulting in a deep, satisfying savory relish that is both well-balanced and rounded. Accompanying the eggplant are roasted shallots and garnet-blushed grilled tomatoes. The grilled tomatoes not only add natural sweetness and brightness to the dish, but also contribute to its visual charm via their muted orangey reds. This color palette complements the eggplant’s earthy, slightly sweet taste, represented through rich, velvety white-green hues. The interplay of colors in the dish mirror the complexity of its flavors. The minced shrimp meat introduces a briny sweetness and a contrasting texture. The relish is seasoned to a sour-sweet leading salty to follow flavor profile, enhancing the smoky sweetness imparted by the grilled ingredients and creating a palette of flavor and color that is as attractive as it is delicious.
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.
Chuu Chee Curry with Climbing Perch (แกงฉู่ฉี่ปลาหมอ; gaaeng chuu chee bplaa maaw)
Chuu Chee Curry with Climbing Perch (แกงฉู่ฉี่ปลาหมอ; gaaeng chuu chee bplaa maaw)
Chuu chee curry with climbing perch — pan-fried fish in split coconut cream based chuu chee curry with kaffir lime leaves and coriander leaves. From Jeeb Bunnag's 1933 cookbook.
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.
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