ข้าวเม่าทอด
แกงหมูเทโพใส่ผักบุ้ง
Chilies in Siam - Three Genomes, Four Trade Routes, One Culinary Revolution
gaaeng rawaaeng (แกงระแวง)
The Contrasting Histories of Gaaeng Rawaaeng (แกงระแวง) - Turmeric-Infused Coconut-Based Thick Curry of Braised Duck and Lemongrass
naam-yaa-jeen
Naam Yaa Jeen - Fermented Rice Noodles with Chinese Sauce by HRH Prince Krom Luang Pitak Montri (น้ำยาจีน อย่างกรมหลวงพิทักษมนตรี)
miang-bplaa-naaem
bplaa naaem (ปลาแนม) - A Siamese aristocratic small plate snack
Reflections on the Lifecycle of Heat: Mastering Vibrancy and Maturity in Green Curry (แกงเขียวหวาน)
peanut-bar-salad
c1933 Sour bilimbi fruit and crispy candied peanut salad with pork, shrimp and pork fat (ยำตะลิงปลิง ; yam dtaling bpling)
crab curry
Crab and Spring Onion Coconut-Based Curry (แกงคั่วปูกับต้นหอม; Gaaeng Khuaa Bpuu Gap Dtohn Haawm)
fish haaw mohk
Haaw mohk steamed savory curried fish cakes (ห่อหมกปลา ; haaw mohk bplaa)
แกงมัสมั่น – แกงมาชะแมน – แกงหมัดสมั่น
ผัดปลาแห้งแตงอุลิตอย่างปัจจุบัน และ ผัดปลาแห้งโบราณ อย่างคุณม่วง ราชนิกูล
naam-yaa-nua
Naam Yaa Neuua – Northern Style Naam Ya according to Lady Plean Passakornrawong (น้ำยาเหนือ)
น้ำพริกนครบาล
Metropolitan Chili Relish: The 20-Ingredient Pinnacle of Thai Relishes (น้ำพริกนครบาล; Naam Phrik Na Khaawn Baan)
minced-bird-style-pork-curry
Pork and Three Beans Minced-Bird Style Curry with Fingerroot and Holy Basil (แกงคั่วหมูสับถั่วพู; Gaaeng Muu Sap Thuaa Phuu)
Pan Roasted Duck Breast and Hairy-Fruited Eggplant Curry (แกงเป็ดคั่วมะอึก; gaaeng bpet khuaa maeuk)
Chili Choices in Curry - Crafting Flavor, Heat, and Aroma
haaw mohk and ngohp
Haaw Mohk and Ngohp (ห่อหมก และ งบ)
stuffed-roasted-duck-breast-
Roasted Stuffed Duck Breast with Chestnuts and Mackerel (เป็ดยัดไส้เกาลัดรมควัน; bpet yat sai gaolat rohm khwan), circa 1935
Trinarong salad with ruby pomegranate seeds, translucent pomelo segments, and golden fried shallots glistening with lime dressing on a white plate
c1935 Trinarong Salad - Thai Three-Fruit Yam from Pathum Thani (ยำตรีณรงค์; yam dtreen rohng)
ข้าวเม่าคลุก
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Aromatic Primer for Thai Cuisine - Part 1
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