ตำรับอาหาร Archives

"Sang-de-Boeuf Porcelain" Fermented Rice Noodles (ขนมจีนครามแดง; khanohm jeen khraam daaeng)

Sang-de-Boeuf Porcelain Fermented Rice Noodles featuring a coconut sauce infused with roasted shallots, garlic and mung beans. From Jeeb Bunnag, 1945.

Siamese Fireback Chicken (ไก่พระยาลอ; gai phra yaa laaw)

Siamese Fireback Chicken, a deboned whole chicken stuffed with aromatic phrik khing (พริกขิง) paste and mung beans. From Jeeb Bunnak's 1945 royal Thai cookbook.

Old Fashioned Roasted Chili Jam (น้ำพริกเผา; nahm phrik phao)

Nam phrik phao prepared without any oil, using sun-dried and dry-roasted aromatics combined with boiled seasonings. From Jeeb Bunnag's 1945 cookbook.

Thanom Palaboot (ถนอม ปาลบุตร) - A Teacher's Compilation

Thanom Palaboot (ถนอม ปาลบุตร) was a teacher at the Girls' School (โรงเรียนสตรี) in Maha Sarakham Province (จังหวัดมหาสารคาม) when she compiled this four-volume kitchen manual (คู่มือการครัว) in May 1941 (พฤษภาคม พ.ศ. ๒๔๘๔). She wrote from the northeastern region (ภาคอีสาน), far from Bangkok (กรุงเทพฯ), producing a work intended for practical household instruction. She had researched and compiled cooking recipes (ตำราปรุงอาหาร), organizing them into categories as a household manual for her own use. Friends and fellow teachers (เพื่อนครู) urged her to publish, and she undertook further research to meet their expectations. Her sources were multiple: teachers and professors (ครูและอาจารย์), textbooks (ตำรา), explanations from those with expertise (ผู้ชำนาญ), and friends who shared her interest in cooking. The series totals approximately 800 recipes across four volumes covering curries (แกง), salads (ยำ), stir-fries (ผัด), fried dishes (ทอด), dipping sauces (เครื่องจิ้ม), side dishes (เครื่องเคียง), snacks (ของว่าง), sweets (ของหวาน), and beverages (เครื่องดื่ม).

The Pornthip Collection (รวมตำราพรทิพย์)

The author published under the name Mom Ying Supha (หม่อมหญิงสุภา), signing one preface as M.L. Ying Supha (ม.ล. หญิงสุภา)—a title indicating royal descent. No further biographical record has been located. On the cover of Pornthip's Savory Dishes (กับข้าวพรทิพย์), she advertised that her recipes were "Royal kitchen-tested" and had been cooked, savored, and enjoyed by high-ranking members of the Royal family. (เป็นตำรับจากห้องเจ้านายเสวยสบพระทัยมาแล้ว) In her prefaces, she set out a philosophy: Thai cooking relies on estimation, on tasting and adjusting, on what she called roht meuu (รสมือ)—one's delectable hands. Some cooks possess skill and knowledge of all ingredients, she wrote, yet lack "charm in the touch" (เสน่ห์ในรสมือ). Their cooking lacks deliciousness, lacks thoughtfulness, and fails to win appreciation from family and society. Between 1949 and 1950, she published four books through Chamroen Sueksa (จำเริญศึกษา) in Bangkok: Thai salads, savory dishes, sweets, and a five-volume set spanning Thai, Chinese, and Western cooking. The table of contents reveal dishes with names shaped by court culture—Egg of the Moon (เครื่องเคียงไข่ดวงเดือน), Three Kings (เครื่องเคียงสามกษัตริย์), Pretending to Be Delicious (เครื่องจิ้มแสร้งว่าอร่อย). The identity behind the pen name may remain unknown. The recipes do not.

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