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Cancer Crab Egg Noodles (บะหมี่กรกฎ; ba mee gaaw ra goht)

Cancer Crab Egg Noodles (บะหมี่กรกฎ; ba mee gaaw ra goht)

Ba mee gaaw ra goht, puffed deep-fried egg noodles topped with crab, shrimp, and salted duck egg yolk balls. Jeeb Bunnag, 1933.

KhaoMee

Khao Mee Seasoned Rice (ข้าวหมี่อย่างคลุก; khaao mee yaang khlook)

This article explores two methods of preparing Mee Fried Rice - the traditional Khao Mee Fried Rice and the lighter, seasoned rice alternative known as khaao mee yaang khlook. Discover the flavor chemistry at play and choose your preferred method for a delicious meal.

Braised Duck with Ginkgo Nuts or Lotus Seeds (เป็ดตุ๋นแบ๊ะก๊วยหรือเม็ดบัว; bpet dtoon bae guay reuu met buaa)

Braised Duck with Ginkgo Nuts or Lotus Seeds (เป็ดตุ๋นแบ๊ะก๊วยหรือเม็ดบัว; bpet dtoon bae guay reuu met buaa)

Braised Duck with Ginkgo Nuts, a Thai-Chinese dish where fried duck is slow-simmered with aromatic spices and ginkgo nuts. From Jeeb Bunnag's 1945 cookbook.

Vegetable Broth with Fried Bread Croutons (ชุบผักกับขนมปังทอด; choop phak gap khanohm bpang thaawt)

Vegetable Broth with Fried Bread Croutons (ชุบผักกับขนมปังทอด; choop phak gap khanohm bpang thaawt)

Choop phak gap khanohm bpang thaawt, six vegetables simmered and strained to a clear umami broth, topped with fried croutons. Jeeb Bunnag, 1933.

Torpedo Fish - Torpedo Fish - Steamed Stuffed Squid (ปลาตอปิโดตุ๋น; bplaa dtaaw bpi do:h dtoon)

Torpedo Fish - Torpedo Fish - Steamed Stuffed Squid (ปลาตอปิโดตุ๋น; bplaa dtaaw bpi do:h dtoon)

Torpedo Fish - Steamed Stuffed Squid features small squid filled with crab-pork mixture and sweet corn. From Jeeb Bunnag's 1945 cookbook of Thai appetizers.

Special Egg Noodles (บะหมี่พิเศษ; ba mee phi saeht)

Special Egg Noodles (บะหมี่พิเศษ; ba mee phi saeht)

Ba mee phi saeht, egg noodles stir-fried with crab, chicken, and pork, garnished with scored carrots. From Jeeb Bunnag's 1945 cookbook.

Clear Soup with Fish Balls (แกงจืดลูกชิ้นปลา; gaaeng jeuut luuk chin bplaa)

Clear Soup with Fish Balls (แกงจืดลูกชิ้นปลา; gaaeng jeuut luuk chin bplaa)

Gaaeng jeuut luuk chin bplaa, clear soup with Bronze featherback fish balls pounded and slapped until sticky. Jeeb Bunnag, 1933.

Delicious Rice (ข้าวน่าอร่อย; khaao naa a raawy)

Delicious Rice (ข้าวน่าอร่อย; khaao naa a raawy)

Delicious Rice, a royal Thai fried rice combining shrimp, pork and chicken with elaborate garnishes including pickled vegetables and salted egg. From Jeeb Bunnak's 1945 cookbook.

Islamic Khanom Bueang (ขนมเบื้องอิสลาม; khanom bueang itlaam)

Islamic Khanom Bueang (ขนมเบื้องอิสลาม; khanom bueang itlaam)

Khanom bueang itlaam, a Thai-Muslim ghee-fried parcel of laminated wheat dough filled with turmeric-spiced chicken, potato, and onion. Jeeb Bunnag, 1945.

The Elegance of Khanohm Khaang Khaao (ขนมค้างคาว)

If palaces represent grandeur and wealth within a society, and poems often focus on emotional experience or the beauty of language, then the significance of a dumpling may be inferred by its structured elegance and minimalism – each fold and pleat a deliberate act, and each filling a curated experience constructing comfort in its most elemental form. Khanom khaang khaao (ขนมค้างคาว) is a traditional Siamese fried, triangular-shaped dumpling with obvious Chinese origins. Its earliest recorded recipe can be traced back to Jao Khraawk Thaawng Yuu (เจ้าครอกทองอยู่), a distinguished aristocrat from the royal court of Ayutthaya. Historical records indicate that, from the early days of the Rattanakosin era, her recipe was a favored snack within the Siamese royal court. These dumplings are shaped like triangles and, according to some, resemble bats: For this reason, they are called khanom khaang khaao (ขนมค้างคาว) – ‘the bat’s treat’. The dumpling’s dough is made from rice and mung bean flours; its filling is prepared by combining grated coconut and shrimp meat, which are cooked together into a dense, flavorful mixture that brings out the nutty-sweet taste of the grated coconut and the savory-sweet flavors of the shrimp. Kaffir lime leaves, sliced into hair-thin juliennes, add a hint of citrus.

Javanese-Style Dressed Glass Noodles (วุ้นเส้นชวา; woon seh chawa)

Javanese-Style Dressed Glass Noodles (วุ้นเส้นชวา; woon seh chawa)

Woon seh chawa: glass noodles in cinnamon-infused chicken broth with tangy dressing and layered toppings. From Jeeb Bunnag's 1945 cookbook of Thai snacks.

Chicken Corn (ข้าวโพดไก่; khaao pho:ht gai)

Chicken Corn (ข้าวโพดไก่; khaao pho:ht gai)

Chicken Corn, a delicate Thai snack where thinly sliced corn is simmered in chicken stock with shredded breast meat and salted egg yolk. From Jeeb Bunnag's 1933 cookbook.

Miang on Golden Trays (เมี่ยงถาดทอง; miang thaat thaawng)

Miang on Golden Trays (เมี่ยงถาดทอง; miang thaat thaawng) (กระทงทอง)

Miang thaat thaawng, palm-pressed fried pastry cups filled with crab, pork, pickled garlic, and bitter orange zest. Jeeb Bunnag, 1933.

miang-bplaa-naaem

bplaa naaem (ปลาแนม) - A Siamese aristocratic small plate snack

Rice Crust Crackers in Savory Broth (ข้าวตังล่องชล; khaao dtang laawng chohn) - Sauced Refreshments (อาหารว่างอย่างน้ำ)

Rice Crust Crackers in Savory Broth (ข้าวตังล่องชล; khaao dtang laawng chohn) - Sauced Refreshments (อาหารว่างอย่างน้ำ)

Khaao dtang laawng chohn, crispy rice crackers served with umami-rich seafood broth. From Jeeb Bunnag's 1945 cookbook of Thai appetizers.

Grilled Rawaaeng Curried Rice Parcels in Banana Leaves (ระแวงขาวปิง; ra waaeng khaao bping)

Grilled Rawaaeng Curried Rice Parcels in Banana Leaves (ระแวงขาวปิง; ra waaeng khaao bping)

Ra waaeng khaao bping, rice parcels with duck and coconut cream wrapped in banana leaves and grilled. From Jeeb Bunnag's 1945 Thai appetizer cookbook.

Royal Favorite Corn Soup (ข้าวโพดทรงโปรด; khaao pho:ht sohng bpro:ht)

Royal Favorite Corn Soup (ข้าวโพดทรงโปรด; khaao pho:ht sohng bpro:ht)

Khaao pho:ht sohng bpro:ht, a corn soup of thin-sliced waxy corn boiled in stock with pork, chicken and shrimp. From Jeeb Bunnag, 1933.

Chicken Krayakhu, Delicate Chicken and Crab Young Rice Porridge (ไก่กระยาคู; gai gra yaa khuu)

Chicken Krayakhu, Delicate Chicken and Crab Young Rice Porridge (ไก่กระยาคู; gai gra yaa khuu)

Chicken Krayakhu, a refined porridge combining ground young rice with chicken, crab meat and fresh ginger. From Jeeb Bunnag's 1945 cookbook of aristocratic Thai cuisine.

Chicken in Pig's Stomach (ไก่ในกะเพาะ; gai nai ga phaw)

Chicken in Pig's Stomach (ไก่ในกะเพาะ; gai nai ga phaw)

Chicken in Pig's Stomach features minced chicken seasoned with cinnamon and nutmeg, stuffed into a pig's stomach and steamed with soy sauce basting. From Jeeb Bunnag's 1945 cookbook.

“Sang-de-Boeuf Porcelain” Fermented Rice Noodles by Princess Jongjittanom Dissakul (ขนมจีนครามแดง อย่าง หม่อมเจ้าหญิงจงจิตรถนอม ดิศกุล ; khanohm jeen khraam daaeng)

Decorated Corn (ข้าวโพดประดับ; khaao pho:ht bpra dap)

Decorated Corn (ข้าวโพดประดับ; khaao pho:ht bpra dap)

Decorated Corn, a palace-style appetizer featuring spiced chicken molded around baby corn and adorned with kernels. From Jeeb Bunnak's 1945 Thai cookbook.

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