ทอด Archives

Coconut Batter for Fried Accompaniments (แป้งชุบเครื่องทอด; bpaehng choop khreuuang thaawt)

Coconut Batter for Fried Accompaniments, a rice flour mixture kneaded with limestone solution until glossy. From Jeeb Bunnag's 1945 cookbook of Thai snacks and desserts.

Fried Minced Beef and Potato Cakes with Nutmeg and Chinese Celery (ทอดมันเนื้อสับ; thaawt man neuua sap)

Thaawt man neuua sap, minced beef cakes with boiled potato, nutmeg and Chinese celery, fried in egg and flour. From Jeeb Bunnag, 1933.

ปลาทรายแดงทอดขมิ้น สูตรปักษ์ใต้

If you are a fish lover, than you know that there are only few things in life that taste better than absolutely fresh fish, deep-fried to perfection with a crispy skin that brakes open to reveal the irresistible, steamy, firm white flesh.

Thai fried fish recipe originated from fishing communities of the south of Thailand, were fishes are being cooked as it arrive almost directly from the fishing boats.

Taro and Crab Fritters (ทอดมันปูเผือก; thaawt man bpuu pheuuak)

Thaawt man bpuu pheuuak: finely shredded taro and sea crab in coconut-cream batter, fried in flat molds. From Jeeb Bunnag, 1933.

Golden Chestnut Fried Rice with Mint and Tomato (ข้าวผัดกาหรี่; khaao phat garee), circa 1935

Dating from the early 1900s, this tempting fried rice dish highlights how the Siamese aristocracy savored their golden rice, perfumed with an alluring blend of imported spices. The dish can be enjoyed on its own or as part of a larger meal featuring curries and soups.

ข้าวคลุกกะปิ อย่างหม่อมเจ้าจงจิตรถนอม ดิศกุล

สูตรการทำข้าวคลุกกะปิของ หม่อมเจ้าจงจิตรถนอม ดิศกุล ซึ่งในสมัยนี้หาทานได้ค่อนข้างยาก โดยความเค็มเราจะได้จากกะปิ ความเปรี้ยวได้จากมะม่วงดิบ หรือ มะดัน ความมันจากปลาดุกย่างทอด และ กุ้งแห้ง ความหวานได้จากหมูหวาน สูตรนี้ มหาเสวกเอก พระยาบุรุษรัตนราชพัลลภ ได้เขียนลงในบันทึกชื่อ "บุรุษรัตน" ว่า ในครั้งสมัยรัชกาลที่ 5 เสด็จประพาสยุโรปครั้งที่สองในปี พ.ศ. ๒๔๕๐ ได้ทรงนำกะปิไปด้วย และรับสั่งกับพระยาบุรุษรัตนราชพัลลภว่า...

Thong Yip Naan Nueng (ทองหยิบนานนึ่ง; thaawng yip naan neung)

Thong Yip Naan Nueng, mold-fried wheat batter with crab, pork, and chicken, inverted mid-fry until golden. From Gingganok Gaanjanaaphaa, 1935.

Old-Fashioned Phat Phrik Khing, Yesteryear's Travel Food (ผัดพริกขิง อาหารคนเดินทาง)

Beef-Stuffed Potato Croquettes (มันสอดไส้; man saawt sai)

Man saawt sai, mashed potato shells encasing a minced-beef filling pounded with ginger, turmeric and coriander, fried golden. Jeeb Bunnag, 1933.

Modified Turnip Cake (ขนมหัวผักกาดแปลง; khanom hua phak gaat bplaeng)

Khanom hua phak gaat bplaeng: steamed turnip cake, deep-fried golden, then stir-fried with shrimp and egg. Jeeb Bunnag, 1933.

ยำแหนมข้าวทอด

The dish was introduced to me by a street vendor in forsaken part of town some twenty years ago. Auntie Yai was a true character. She was wearing intensive makeup and I still remember her talkative hilarious manner. I and other customers waiting in line were regularly subjected to nonstop "interrogations" or "interviews". I must admit I enjoyed the peek into other people lives while waiting over an hour for her mouth watering curried rice croquettes. I loved how the pungent, vibrant swirl of ginger was setting off the fermented pork sourness just perfectly, how the nutty crunch of those peanuts was balanced by the vivid tone of fresh herbs.

สูตรทำน้ำพริกอ่อง

nam phrik ong chili relish traces its origins to the "Tai Yai" minority (ไทยใหญ่ Shan people) and is traditionally made with a local variety of grape tomatoes ( บะเขือส้ม; ba kheuua sohm) and fermented soybeans cakes (Tua Nao ; ถั่วเน่า). The local tomatoes variety is especially sour and juicy but you can safely substitute them with cherry tomatoes and skip the Tua Nao if not available.

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.

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.

Crispy Cooked Liver (ตับสุกกรอบ; dtap sook graawp)

Dtap sook graawp, pork liver boiled then deep-fried in a coconut cream batter with garlic and coriander root. Jeeb Bunnag, 1933.

Shanghai-Style Fried Rolls (ทอดมันเซี่ยงไฮ้; thaawt man siiang hai)

Thaawt man siiang hai, pork and crab rolls in tofu skin with five-spice, steamed then fried. From Jeeb Bunnag's 1933 cookbook.

Sour-Sweet Savory Crispy Rice Vermicelli with Bitter Orange (Mee Krob) (หมี่กรอบส้มซ่าทรงเครื่อง ; Mee Graawp)

mee graawp sohng khreuuang (หมี่กรอบทรงเครื่อง), is an exquisitely regal dish of crispy rice vermicelli. The delicate noodles strands are washed and dried, then fried to a crisp light-golden hue. They retain their brittle crunch and airy texture even after being stir-fried with a clinging sticky sauce that encases the noodles in a thin layer of sheen. This sauce, mixed into the noodles together with other ingredients such as thin slices of pickled garlic and bitter orange peel, impart the dish with a light, fresh sweet and sour, and slightly salty and citrusy glaze.

ต้มยำกุ้งทอดมันดอกโสน

เมนูในวันนี้ที่หนุมานจะมานำเสนอคือ “ต้มยำกุ้งทอดมันดอกโสน” ซึ่งรสชาติความหวานอมขมของดอกโสนนั้น สามารถเข้ากันได้ดีกับความหวานของเนื้อกุ้งและความแซบของต้มยำอีกด้วย หรือแม้กระทั่งทอดมันดอกโสนเปล่า ๆ ยังสามารถทานเป็นอาหารว่างได้อีก

Pork liver and firm pork fat fried in batter (มันสลับตับสุกร; man salap dtap soogaawn)

Battered Fried Firm Pork Fat, also called Muu Gradoht (ทอดมันมันหมูแข็ง; thaawt man man muu khaeng)

Muu gradoht — firm pork fat boiled, sliced, and fried in a rice-flour coconut batter tinted with red limestone solution. Lady Gleep Mahithaawn, 1949.

Full Moon Eggs (ไข่ดวงเดือน; khai duaang deuuan)

Full Moon Eggs, hard-boiled egg halves stuffed with ham, pork fat, and chicken, wrapped in caul fat and fried in lard. Maawm Ying Soophaa, 1949.

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