Home > Thai food recipes by their origin > Aristocratic and Royal Thai Cuisines
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.
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.
Fish Miang Naem (เมี่ยงแนมปลา; miiang naaem bplaa)
Fish Miang Naem (เมี่ยงแนมปลา; miiang naaem bplaa)
Miiang naaem bplaa, grilled snakehead fish with fire-roasted galangal juice and bitter orange, served in lettuce cups. Jeeb Bunnag, 1933.
Javanese nasi rice khaao naasi prajit
c1901 Siamese seasoned mix rice Javanese style (ข้าวนาซิประจิต หรือ ข้าวประดับ ; khaao naasi prajit or khaao bpradap)
haaw mohk and ngohp
Haaw Mohk and Ngohp (ห่อหมก และ งบ)
Khaao Dtang Rice Crust Soup (แกงข้าวตัง; gaaeng khaao dtang)
Khaao Dtang Rice Crust Soup (แกงข้าวตัง; gaaeng khaao dtang)
Gaaeng khaao dtang, deep-fried rice crust paired with clear broth and egg-stuffed chicken intestines. From Jeeb Bunnag, 1933.
The Art of Siamese Duck Curries - Theory and Practice (แกงเป็ด - ศิลปะ ทฤษฎี และ การปฏิบัติ)
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.
pork skin salad
c1889 Faux Rhino Skin Salad (ยำโขนงเนื้อเทียม หรือ ยำหนังหมู ; yam kho:h nohng neuua thiiam reuu yam nang muu)
This old-fashioned Siamese pork skin salad is adapted from an 1889 rhino skin salad recipe. It features thin glossy slices of cooked pork skin, simmered in rich coconut cream, and mixed with dried shrimp, roasted coconut, sour fruits; it is seasoned with chili jam-based dressing.
Three-Flavor Crispy Egg Noodles (บะหมี่สามรส; ba mee saam roht)
Three-Flavor Crispy Egg Noodles (บะหมี่สามรส; ba mee saam roht)
Ba mee saam roht: deep-fried egg noodles topped with shrimp, pork fat, jicama, and pineapple in a sour-sweet-salty sauce. Jeeb Bunnag, 1945.
Spiced Fried Pork (หมูทอดเครื่องเทศ; muu thaawt khreuuang thaeht)
Spiced Fried Pork (หมูทอดเครื่องเทศ; muu thaawt khreuuang thaeht)
Muu thaawt khreuuang thaeht: pork tenderloin scored, rubbed with dry-roasted white peppercorns, coriander, cumin, and nutmeg, then breaded and fried. Jeeb Bunnag, 1933.
Golden Jackfruit Seeds
Thai Mung Bean Marzipan and Egg Yolk Dessert
(Met Khanoon ; ขนมเม็ดขนุน)
It is believed that this dish was introduced to the Siamese royal cuisine in the middle of the seventeenth century by Portuguese traders. Later, along with other egg yolk-based golden sweets like the golden drops (thong yot ทองหยอด), golden flowers (thong yip ทองหยิบ) and golden threads (foi thong ฝอยทอง), these royal desserts were passed to commoners outside the court. For the marzipan filling I am using, beside the mung beans, both the flesh and the water of fragrant young coconuts. It gives a rich, sweet and almost nutty flavor which works perfectly with the silky texture of the mung beans and the creamy golden egg yolks coating.
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.
Krayathip (กระยาทิพย์; gra yaa thip)
Krayathip (กระยาทิพย์; gra yaa thip)
Krayathip, spiced pork and coconut parcels wrapped in banana leaves and grilled. From Jeeb Bunnag's 1945 cookbook of Thai snacks and desserts.
Chicken and Tomato Curry (แกงไก่กับมะเขือเทศ; gaaeng gai gap ma kheuua thaeht)
Chicken and Tomato Curry (แกงไก่กับมะเขือเทศ; gaaeng gai gap ma kheuua thaeht)
Gaaeng gai gap ma kheuua thaeht: tomatoes cored and stuffed with pounded chicken neck and corn, simmered in bone stock. Jeeb Bunnag, 1933.
naam phrik roy rot
Fermented shrimp paste relish with bitter eggplant seeds (น้ำพริกมะเขือขื่น หรือ มะเขือเหลือง ; naam phrik makheuua kheuun)
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.
Yogurt-Based Ancient Green Curry with Chicken Offal (แกงเขียว; gaaeng khiaao)
Mrs. Yim Pichaiyat Bunnag (คุณยิ้ม พิชัยญาติ บุนนาค)'s 1920s aristocratic green curry reveals a forgotten chapter in Thai culinary history. This Muslim-style recipe uses ghee and yogurt instead of coconut milk, featuring chicken offal—liver, gizzard, and heart—each contributing distinct textures and concentrated flavors. Roasted spices like cinnamon, clove, and cardamom create warming aromatics, while fresh chilies provide signature heat. The dish documents how Bangkok's noble kitchens adapted Islamic cooking techniques before democratization, preserving methods that would shape modern Thai cuisine.
Capital-Style Sausage (ไส้กรอกกรุง; sai graawk groong)
Capital-Style Sausage (ไส้กรอกกรุง; sai graawk groong)
Capital-Style Sausage combines crab meat and pork with cinnamon and nutmeg, smoked over sugarcane peels and coconut husks. From Jeeb Bunnag's 1945 cookbook.
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.
Pork Liver Salad with Lemongrass (ยำตับหมูกับตะไคร้; yam dtap muu gap dta khrai)
Pork Liver Salad with Lemongrass (ยำตับหมูกับตะไคร้; yam dtap muu gap dta khrai)
Pork liver salad with lemongrass from Maawm Ying Soophaa's 1949 manuscript. Multiple blanching removes gaminess before mixing with aromatic lemongrass, toasted coconut, and peanuts.
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