Home > Thai food recipes by their origin > Aristocratic and Royal Thai Cuisines
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.
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.
miang kham ; เมี่ยงคำ
Miang kham - A royal leaf wrap appetizer เมี่ยงคำ
Each leaf-wrapped parcel is a kaleidoscope of flavors and richness, textures, aromas and sensations. Fresh green-earthy-chlorophyll-herby-tobacco-peppery wild betel leaves enfold bursts of flavor from nutty roasted peanuts and crispy roasted coconut matches, the umami of savory dry shrimp, pungent-sweet diced shallots, small ginger cubes with a warm bite, sour and bitter unpeeled lime cubes, citrusy perfumed diced bitter orange (som za), naughty whole fresh tiny bird’s eye chilies, and small slices of the sharp and sour dtaling bpling (Averrhoa bilimbi, a relative of the carambola/starfuit). All of which is blended with a thick paste of sweet-sour and salty palm sugar and tamarind sauce. The miang kham takes every taste bud on a fascinating pleasure trip through sweetness, saltiness, sourness, bitterness, and umami, piquancy, sharpness and spiciness, with an array of textures that slowly subside as the journey ends, leading to a familiar post orgasmic expression, a smile and the desire for more.
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.
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.
Royal Rice Porridge with Accompaniments (ข้าวต้มทรงเครื่อง; khaao dtohm sohng khreuuang)
Royal Rice Porridge with Accompaniments (ข้าวต้มทรงเครื่อง; khaao dtohm sohng khreuuang)
Royal Rice Porridge with Accompaniments features crispy dried shrimp, tofu, peanuts, and potato chips atop soft rice porridge. From Jeeb Bunnag's 1945 cookbook.
Three Companions Fish Salad (พล่าปลาสามเกลอ; phlaa bplaa saam gluuhr)
Three Companions Fish Salad (พล่าปลาสามเกลอ; phlaa bplaa saam gluuhr)
Phlaa bplaa saam gluuhr: three grilled fish — smoke-dried, dried, and snakeskin gourami — with a tableside herb dressing. Jeeb Bunnag, 1933.
Seasoned Chicken Tongue Relish (ลิ้นระกาปรุง; lin ra gaa bproong)
Seasoned Chicken Tongue Relish (ลิ้นระกาปรุง; lin ra gaa bproong)
Lin ra gaa bproong, pounded chicken tongue relish with ruaan shrimp and ginger, from Jeeb Bunnag's 1933 Cookbook of Rice Companion Recipes.
c1908 Chuu Chee with Mackerel (ฉู่ฉี่ปลาทู ; chuu chee bplaa thuu)
A salty-sweet, water-based chuu chee dish that features a thick, almost dry sauce. The deep burnt-red and shiny chuu chee sauce clings to the skin of the crispy mackerel, gold-colored from frying the fish in pork lard. The aromatic profile of the chuu chee complements the mackerel's rich, full-bodied flavor. Although chuu chee is usually made using freshwater fish, saltwater fish, especially mackerel, is featured in chuu chee dishes prepared along the coasts of the Central Plains. This is especially common during the rainy season, when the mackerel is plentiful and of excellent quality.
Chicken Sam-oi (ไก่สำออย; gai sam aawy)
Chicken Sam-oi (ไก่สำออย; gai sam aawy)
Gai sam aawy, whole chicken steamed with sugarcane inside, then simmered in coconut cream with coriander seed and cumin. From Tamrap Sai Yaowapa, 1935.
Khanohm jeen with Hindu Style Nam Ya Sauce (น้ำยาฮินดู; naam yaa hin duu)
Khanohm Jeen with Hindu Style Nam Ya Sauce (น้ำยาฮินดู; naam yaa hin duu)
Naam yaa hin duu, a coconut curry sauce with red and white beans, flavored with fermented soybean paste. From Jeeb Bunnag's 1945 cookbook.
Chicken Massaman Curry Recipe
Massaman Curry - The Untold Story (แกงมัสมั่น – แกงมาชะแมน – แกงหมัดสมั่น)
Considered by some to be the most famous, and the most delicious, dish in Thai cooking, the story of Massaman curry is interwoven with trade, politics and religion in 17th-century Siam. The story is filled with mighty kings, legendary explorers and unsolved mysteries, adding an air of magic and power to this already-heavenly perfumed dish, and thickening the plot of this full bodied, coconut-based curry’s birth.
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.
Sour Curry of Climbing Perch with Snap Beans (แกงส้มปลาหมอกับถั่วแขก; gaaeng sohm bplaa maaw gap thuaa khaaek)
Sour Curry of Climbing Perch with Snap Beans (แกงส้มปลาหมอกับถั่วแขก; gaaeng sohm bplaa maaw gap thuaa khaaek)
Gaaeng sohm bplaa maaw — tamarind-broth sour curry with poached climbing perch, fish flesh pounded into the paste. Jeeb Bunnag, 1933.
Grilled Pork Blood Sausage (ไส้กรอกเลือดสุกร; sai graawk leuuat soo gaawn)
Grilled Pork Blood Sausage (ไส้กรอกเลือดสุกร; sai graawk leuuat soo gaawn)
Sai graawk leuuat soo gaawn, pork blood sausage with calico plant, grilled over coconut husk. From Jeeb Bunnag, 1933, Rama II court.
shrimp and tomato curry
c1937 Shrimp and tomato curry (แกงกุ้งกับมะเขือเทศ คู่มือการครัว นางสาวฉลวย กันตวรรณี พ.ศ. 2480; gaaeng goong gap makheuua thaeht)
Stocked with a contemporary brew of umami-rich ingredients, this ancient, bright and slightly sour coconut-based shrimp and tomato curry demonstrates how simple – yet clever – flavor-layering techniques can spotlight the shrimp and the spectacular savory tomatoes over the curry background.
lohn
Giant river prawn lohn (กุ้งหลวงหลน ; goong luaang lohn)
This lohn recipe is made using fresh river prawns. The recipe was altered by Lady Plean Passakornrawong (ท่านผู้หญิงเปลี่ยน ภาสกรวงศ์) to provide an alternative to lohn recipes that used pla ra-like fermented shrimp products called กุ้งเจ่า (goong jao) and กุ้งจ่อม (goong jaawm).
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.
peanut-bar-salad
c1933 Sour bilimbi fruit and crispy candied peanut salad with pork, shrimp and pork fat (ยำตะลิงปลิง ; yam dtaling bpling)
A candied peanut bar might be considered an unlikely ingredient for an old-fashioned Siamese-style salad. Yet, peanut bars were familiar to the Siamese as early as the Ayutthaya period and were part of a broader set of Teochew Chinese sweets called, in Thai, “khanohm janap (ขนมจันอับ)”.
Mandarine Orange Peel Salad (ยำผิวส้มจีน; yam phiu sohm jeen)
Mandarine Orange Peel Salad (ยำผิวส้มจีน; yam phiu sohm jeen)
Yam phiu sohm jeen features carefully prepared mandarine orange peel combined with minced shrimp and pork. From Maawm Ying Soophaa's 1949 royal Thai culinary manuscript.
Magical Turtle Egg Dumplings (ขนมไข่เต่าวิเศษ; khanohm khai dtao wiset)
Magical Turtle Egg Dumplings (ขนมไข่เต่าวิเศษ; khanohm khai dtao wiset)
Khanohm khai dtao wiset, oval rice flour dumplings in salty coconut cream with shrimp tomalley, from Jeeb Bunnag's 1933 cookbook.
1
2
3
4
5
6
7
8
9
10
11
12
13
14

Have a look at some of our favorite courses.

Aromatic Primer for Thai Cuisine - Part 1
Patterns – Decoding the Complexity of Siamese Curry Paste: A Multidimensional Exploration

Get Access – Join Thaifoodmaster Today

Practical and kitchen-tested recipes with a mix of theory, history, psychology, and Siamese culture tidbits.

  • Get access to everything right away. Unlock more than 50 Masterclasses, over 700 recipes and Articles

    Access to Thaifoodmaster’s constantly growing library of prime professional classes, articles, recipes and videos on Siamese culinary topics, available nowhere else in English.

  • GET EXTRA - New Masterclasses and Daily Recipes

    Gain access to NEW masterclasses as they become available. Access DAILY translations of heritage-recipes.

  • 1-1 support from Hanuman

    1-1 support from Hanuman to help you achieve your professional Thai culinary goals

  • Live Q&A Sessions

    The opportunity to join a monthly live two-hour videoconference where I can answer your questions.

  • Great Value!

    one year access for the price of 3 days in-person training.

You will get everything you need to:

  • To Get inspired

    When you design or build a new menu for an event or restaurant or even prepare for dinner with friends.

  • To Satisfy your curiosity.

    Finally !

  • To Master Your Craft

    Master your Thai cooking skills and expand your repertoire.

It is truly brilliant with a revolutionary approach introducing aspects and concepts never broached by cookbooks.
Ian Westcott
Ian Westcott
Sourcing Wines for Discerning Private Clients
Click to Read More Reviews
© 2008 – 2026 Thaifoodmaster