Home > Thai food recipes by their origin > Aristocratic and Royal Thai Cuisines
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.
gaaeng_sohm_raang_roong
(c1932) Sour water-based curry of pork, salted fish and vegetables blanched in pork lard (gaaeng sohm raang roong ; แกงส้มร่างรุ้ง แกงส้มหมูกับปลาเค็มใส่ผักตี่น้ำมัน )
Refined-Taste Roasted Duck Curry (แกงเป็ดรสนิยม; gaaeng bpet roht ni yohm)
Refined-Taste Roasted Duck Curry (แกงเป็ดรสนิยม; gaaeng bpet roht ni yohm)
Gaaeng bpet roht ni yohm, a coconut-cream curry of grilled duck soured with salt-soaked star gooseberries. From Maawm Ying Soophaa, 1949.
Beautiful Rice (ข้าวโฉมงาม; khaao chohm ngaam)
Beautiful Rice (ข้าวโฉมงาม; khaao chohm ngaam)
Beautiful Rice, turmeric-infused rice with crab and chicken served in hollowed tomato cups. From Jeeb Bunnag's 1945 Thai cookbook.
c1935 Stuffed Potatoes with Bitter Orange Fragrant Beef Gaaeng Garee (แกงกะหรี่บรรจุมัน ม.ล. เติบ กำภู ; gaaeng garee ban joo man)
In Anglo-Indian cuisine, potatoes were used liberally in the curries; alongside the favorite sour chutneys, curries were also accompanied by fried, baked, boiled or mashed potatoes. Although the potato gradually found its way into many iconic Indian dishes, and even into Siamese cuisine, the tuber never replaced the rice of South Asia, despite the intentions of both the British and East Indian company officials. In the 1935 book Sai Yaowapa (ตำรับสายเยาวภา), Princess Yaovabha Bongsanid (พระเจ้าบรมวงศ์เธอ พระองค์เจ้าเยาวภาพงศ์สนิท) reflects the Anglo-Indian style gaaeng garee in her composition of bitter orange-fragrant beef gaaeng garee, which she serves in individual bowls made of fried potatoes, per a recipe recorded by M.L. Terb Gamphu (ม.ล. เติบ กำภู) and M.R. Tuang Sanitwong (ม.ร.ว.เตื้อง สนิทวงศ์).
Gaaeng Jao Dtao – An Aristocratic Sour Curry of Catfish with Young Tamarind Leaves, Fingerroot and Lemon Basil, with a Rustic Flare (แกงเจ้าเต่า)
Chinese Water Chestnut Salad (ยำแห้วจีน; yam haaeo jeen)
Chinese Water Chestnut Salad (ยำแห้วจีน; yam haaeo jeen)
Chinese Water Chestnut Salad combining crisp water chestnuts with seafood and pork in a salty-sweet-sour dressing. From Jeeb Bunnag's 1933 cookbook.
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.
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.
naam phrik roy rot
Tamarind flower chili relish inspired by Princess Jongjittanom Dissakul (น้ำพริกดอกมะขาม อย่าง หม่อมเจ้าหญิงจงจิตรถนอม ดิศกุล ; naam phrik daawk makhaam)
Dtohm Jiu Beef Soup
Dtohm Jiu Beef Soup (แกงต้มจิ๋ว; gaaeng dtohm jiu)
Dtohm Jiu Beef Soup: sirloin simmered soft with sweet potato, soured with tamarind, finished with bird's eye chili and lime. Tamrap Sai Yaowapa, 1935.
Tasty Beef in Thick Coconut Milk (เนื้ออร่อย; neuua a raawy)
Tasty Beef in Thick Coconut Milk (เนื้ออร่อย; neuua a raawy)
Neua aroy, beef tenderloin simmered in thick coconut milk with a roasted coriander-cumin paste. Lady Gleep Mahithaawn, 1949.
c1933 Gaaeng Khuaa Phrik Baang Chaang (แกงคั่วพริกบางช้าง) Thai kua curry served with khanom jeen fermented rice noodles topped with pickled garlic
c1933 Khuaa Curry with Bang Chang Chilies (แกงคั่วพริกขี้หนูหรือพริกชี้ฟ้า; gaaeng khuaa phrik baang chaang): Princess Dissakul's Smoky Fish Curry Recipe
Princess Dissakul's 1933 royal Thai curry featuring secretly pounded smoked fish in rich coconut cream with Bang Chang chilies and aromatic phrik khing paste. This complex, smoky curry builds layers of earth and ember, traditionally served over khanom jeen fermented rice noodles and topped with tangy pickled garlic for a perfect balance of smoke, spice, and tang.
Old-Fashioned spicy curry of chicken with young chilies แกงเผ็ดแบบโบราณ
c1941 Old-Fashioned spicy curry of chicken with young chilies (แกงเผ็ดแบบโบราณอย่างคุณถนอม ปาลบุตร พ.ศ. 2484 ; gaaeng phet baaep bo:h raan)
This is a classical Siamese spicy curry that displays a spicy, salty and sweet flavor profile, and uses common curry ingredients such as pea eggplants and young green chilies with an interesting dry spice profile.
lemongrass salad
Pomelo salad with salted shrimp and a lemongrass-infused coconut cream dressing (ยำส้มโอกุ้งเค็ม ; yam sohm o:h goong khem)
แกงนพเก้า
(c1908) nohpa gaao sour curry (gaaeng nohp pha gaao ; แกงนพเก้า)
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.
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.
Jee (jeen) Juan Curry ; แกงเผ็ดไก่จี่จ๋วน, แกงจีนจ๊วน, แกงจ๋วน; Gaaeng Jee Juaan
Jee (Jeen) Juaan Curry of Chicken, Banana Chilies, Peanuts and Indian Spices (แกงเผ็ดไก่จี่จ๋วน, แกงจีนจ๊วน, แกงจ๋วน ; gaaeng phet gai jee juaan )
Also known as: gaaeng jeen juaan (แกงจีนจ๊วน), or gaaeng juaan (แกงจ๋วน). Gaaeng jeen juaan is a coconut-based red curry. With primary ingredients of chicken, light green banana chili peppers and peanuts, it is similar to Massaman curry (matsaman); and scented with the sweet aroma of dry Indian spices such as cumin, mace, nutmeg, clove, star anise and cinnamon. Pineapple adds sweetness and a thin layer of tartness. The sweet and sour flavors are echoed by the addition of fresh sugarcane juice and a squeeze of bitter orange juice (sohm saa). To enhance the aroma and texture of the curry, roasted grated coconut is added to the curry paste.
Decorated Corn (ข้าวโพดประดับ; khaao pho:ht bpra dap)
Decorated Corn (ข้าวโพดประดับ; khaao pho:ht bpra dap)
Decorated Corn, a palace-style appetizer featuring spiced chicken molded around baby corn and adorned with kernels. From Jeeb Bunnak's 1945 Thai cookbook.
dry curry แกงแห้ง
c1935 "Dry Curry" with beef over coconut infused jasmine rice (แกงแห้ง ตำรับสายเยาวภา พ.ศ. 2478 ; gaaeng haaeng)
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