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ข้าวเม่าหมี่ - ข้าวเม่าทรงเครื่อง - ขนมข้าวเม่าราง
The Three Kings Curry
The Three Kings Curry (แกงเผ็ดสามกษัตริย์ ; gaaeng phet saam gasat)
แกงส้มเมืองใส่ไก่บ้าน
Northern Thai-style sour curry with free-range chicken, tomatoes and soap pod leaves (gaaeng sohm meuuang sai gai baan ; แกงส้มเมืองใส่ไก่บ้าน)
Southern Thai-style sour curry with grilled pork neck meat, pineapple and young tamarind leaves
Southern Thai-style sour curry with grilled pork neck meat, pineapple and young tamarind leaves (gaaeng sohm muu yaang yaawt ma khaam aawn lae aap bpa roht ; แกงส้มหมูย่างยอดมะขามอ่อนและสับปะรด)
chal sohm sour curry
Chak sohm sour curry (gaaeng chak sohm ; แกงชักส้มปลาช่อน)
The Art of Siamese Duck Curries - Theory and Practice (แกงเป็ด - ศิลปะ ทฤษฎี และ การปฏิบัติ)
khao-prasuri
Phra Suli - Three-Flavor Seasoned Rice with Shrimp, Firm Pork Fat and Pork Skin (ข้าวพระศุลี; Khaao Phra Soolee)
jungle curry
Kanchanaburi-Style Snakehead Fish Jungle Curry with Bitter Yellow Eggplants (แกงป่าปลา ; gaaeng bpaa bplaa)
angel
Angel Visiting the Chamber: A Salad of Pomelo, Pork Skin and Shrimp with Chili Jam Dressing, circa 1920s (ยำนางฟ้าเยี่ยมห้อง; yam naang faa yiiam haawng)
Roasted duck curry with prunes and apples
Duck Curry with Prunes and Apples (แกงเป็ดกับพรูนและแอปเปิ้ล อย่าง ม.ล. เติบ ชุมสาย; gaaeng bpet gap phruun lae aaep bpeern)
The Elegance of Khanohm Khaang Khaao (ขนมค้างคาว)
ยำส้มฉุน
Reading Historical Recipes
How to Read Historical Recipes: A Four-Dimensional Approach to Siamese Culinary
Aromatic Primer for Thai Cuisine - Part 1
Aromatic Primer for Thai Cuisine - Part 1
ก้อยปลานิลเวียงจันทน์
ขนมจีนญี่ปุ่น
Tasty Beef (เนื้ออร่อย ; neuua araawy)
Chuu Chee Curry of Stuffed Banana Chilies with Pork, Shrimp and Crab Meat (ฉู่ฉี่พริกสอดไส้ ; chuu chee phrik yuaak saawt sai)
ต้มข่าเป็ด จิ้มน้ำพริกเผาแบบโบราณ อย่างหม่อมซ่มจีน (ราชานุประพันธุ์) ร.ศ.๑๐๙
gaaeng raawn (แกงร้อน)
Gaaeng Raawn (แกงร้อน)
Citrus-Infused Crumbled Duck Egg Yolk Salad (ไขเค็มพล่า; Khai Khem Phlaa)
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