One Plate Dishes Archives

Naam Yaa Neuua – Northern Style Naam Ya according to Lady Plean Passakornrawong (น้ำยาเหนือ)

This fermented rice noodle dish is served with a slow-cooked, chili-less broth made from pounded fish meat and aromatics cooked in coconut cream. Creamy in color and velvety in texture, the broth is seasoned either with fish sauce, fermented fish or salted fish according to one’s preferences. The broth is allowed to slow-cook, achieving its full richness over a couple of hours. Once ready, the broth is poured over the noodles, which are then topped with a glossy-orangey layer of minced shrimp meat fried with their tomalley in pork lard. Complementing this richness are crunchy yellowish bean sprouts blanched in turmeric-tinted water, a sprinkle of sweet, golden crispy-fried shallots and, finally, green lemon basil leaves that endow the dish with a unique, rustic herbal persona.

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.

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.

Crispy Rice - Khaao Graawp (ข้าวกรอบ อย่างหม่อมเจ้าสาย ลดาวัลย์)

Suan Sunandha Palace was the permanent residence of Mom Chao Sai Ladawan (HRH Princess Saisawali Phirom, พระวิมาดาเธอ หม่อมเจ้าสาย ลดาวัลย์), the Royal Consort to Rama V. In the kitchen of Suan Sunandha Palace, the Princess presided over a peak era of culinary innovation until her passing on June 24, 1929. Reflecting her practicality, the Princess’ recipes frequently incorporated the era’s common pantry ingredients in new and surprising combinations. For example, in her boat-embarking chili relish (น้ำพริกลงเรือ; naam phrik lohng reuua), a relish still enjoyed today, the Princess pairs fermented shrimp paste chili relish with sweet pork, crispy fried fish, salted duck eggs and hairy-fruited eggplant (maeuk) (มะอึก). Another example is her gaaeng ran juaan (แกงรัญจวน) – the Princess prepares a vibrant spicy and sour soup, fragrant with the aroma of Thai basil, from the leftovers of a stir-fried beef dish and fermented shrimp paste chili relish, which she cooked together with lemongrass, shallots and garlic. Mom Chao Sai Ladawan’s recipes, many already recreated here at Thaifoodmaster, were recorded by Princess Sadap Ladawan (เจ้าจอมหม่อมราชวงศ์สดับลดาวัลย์), a key figure in the Palace’s culinary affairs, and subsequently compiled and published by Suan Sunandha Rajabhat University in a volume dedicated to seasoned rice dishes and chili relishes. In this dish called khaao graawp (ข้าวกรอบ), or “crispy rice” the Princess seasons cooked jasmine rice with chili jam, and adds four fried components, each highlighting a different element of the crispiness indicated by the dish’s name.

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.

Surya Rice (ข้าวพระสุรี่ย์; khaao phra soo ree)

Surya Rice, pandan-infused rice served with dried beef, shrimp, fish floss, and chili relish. From Jeeb Bunnak's 1945 Thai cookbook.

Fermented rice noodles with multi-sour aromatic chicken sauce by Lady Gleep Mahithaawn (ขนมจีนน้ำพริกไก่ อย่างท่านผู้หญิงกลีบ มหิธร พ.ศ. 2492; khanohm jeen naam phrik gai)

c1949 Fermented rice noodles with multi-sour aromatic chicken sauce by Lady Gleep Mahithaawn (ขนมจีนน้ำพริกไก่ อย่างท่านผู้หญิงกลีบ มหิธร พ.ศ. 2492; khanohm jeen naam phrik gai)

Khmer Rice Noodles with Fish Relish (ขนมจีนเขมร; jeen khaeh maawn)

Khmer Rice Noodles with Fish Relish features smoke-dried barb fish prepared through a four-stage process with aromatic herbs. From Jeeb Bunnak's 1945 cookbook.

Potato Rice Soup (ข้าวต้มันฝรั่ง; khaao dtohm man farang)

Potato Khao dtohm Rice Soup, featuring a clear seafood broth with pork meatballs, served with crispy fried potatoes on the side. From Gingganok's 'Delicious Side Dishes,' 1935.

Phra Suli - Three-Flavor Seasoned Rice with Shrimp, Firm Pork Fat and Pork Skin (ข้าวพระศุลี; Khaao Phra Soolee)

Mrs. Paan Nanthaathiwat (คุณปาน นันทาถิวัฒน์) (1893-1955) was known for her kitchen skills. She often cooked for friends and family, spending time in the kitchen with her best friend, Mrs. Yim Pichaiyat Bunnag (คุณยิ้ม พิชัยญาติ บุนนาค (1892-1976). Thus, it was not a surprise when in 1953 she authored a recipe book as part of her merit offering on her 60th birthday. Sadly, Mrs. Paan passed away a year later and the publication, titled Hoong Khaao Dtohm Gaaeng (หุ้งข้าวต้มแกง), was later printed as a memorial book for her funeral. In 1977, the volume was reprinted for the funeral of her best friend, Mrs. Yim. It is unclear why Mrs. Paan named this citrusy, sour, and salty seasoned rice dish after Lord Shiva, calling it “Phra Suli (พระศุลี ; phra soolee)”. Yet I believe the name of the dish is meant to evoke the elegance and delicacy of the deity rather than to reference cultural authenticity or tradition.

Royal-Style Stir-Fried Unripe Rice with Pork and Seafood (ข้าวเหม้าหมี่; khaao mao mee)

Royal-Style Stir-Fried Unripe Rice with Pork and Seafood, a dry-fried Thai royal dish using pounded unripe rice instead of vermicelli. From Jeeb Bunnak's 1945 cookbook.

Indian-Style Rice (ข้าวแขก; khaao khaaek)

Khaao khaaek: lightly salted soft rice under a turmeric-tinted, jasmine-scented coconut cream, twice as thick as the rice. Jeeb Bunnag, 1933.

Khanohm Jeen Naam Yaa (ขนมจีนน้ำยา) - Fermented Rice Noodles with Minced Fish in Aromatic Coconut Curry

In the Central Plains of the Kingdom, fermented rice noodles are inextricably linked to a dish known as naam yaa. Composed of a dense, coconut-based minced fish curry, the dish is infused with layers of salted fish and possesses the distinctive, invigorating and purifying notes of fingerroot. Typically, naam yaa is served with fresh lemon basil as the herb of choice along with an array of side dishes collectively known as meuuat khanohm jeen (เหมือดขนมจีน). These include blanched bean sprouts seasoned with a touch of turmeric for color, fresh lemon basil leaves, thinly sliced three colored chilies, and ground chili for added heat. More elaborate versions will add blanched Chinese bitter gourd slices, batter-fried young morning glory shoots, and fresh shrimp minced and fried with its tomalley in pork lard, as well as crispy-fried shallots as the finishing touch.

Fermented Rice Noodles with Sweet Prawn-and-Mung-Bean Sauce (ขนมจีนน้ำพริก; khanohm jeen naam phrik)

Khanohm jeen naam phrik: fermented rice noodles with pounded prawn, roasted mung bean and tamarind-coconut sauce. Lady Gleep Mahithaawn, 1949.

Fish Miang Naem (เมี่ยงแนมปลา; miiang naaem bplaa)

Miiang naaem bplaa, grilled snakehead fish with fire-roasted galangal juice and bitter orange, served in lettuce cups. Jeeb Bunnag, 1933.

grilled-banana-leaf-parcels-with-chicken-fried-rice

Grilled banana leaf parcels filled with butter-fried rice with chicken, chicken offal and dried spices, served with a sour-sweet coconut-base vegetable relish (ข้าวงบไก่ อาจาดอังวะ ; khaao ngohp gai aajaat angwa)

The khaao ngohp gai (ข้าวงบไก่) recipe by Mom Chao Sai Ladawan (Princess Saisawali Phirom) evokes the flavor and aesthetics of Muslim-style cooking. First, cooked rice, chicken, and chicken offal are fried with butter and perfumed with whole spices. The buttery fried rice is wrapped in banana leaves and then grilled, forming a crispy outer crust of spiced-infused rice grains.

Khaao man sohm dtam and the first-ever recorded recipe for papaya salad (ข้าวมันส้มตำ)

Southern Thai Style Savory Eggs Mousse
(khai dtoon gabpi naam ; ไข่ตุ๋นกะปิน้ำ)

Do you remember hearing the ocean through a large conch shell when you were a kid? This stylish yet simple dish is made from only a few ingredients and will dip your taste buds in flavorful, rich and creamy ocean's essence, like that conch shell. In the southern provinces of Thailand, those bordering the sunny beaches of the Andaman sea, one can find yet another type of fermented shrimp product, "liquid fermented shrimp" (gabpi naam ; กะปิน้ำ).

Special Seasoned Glutinous Rice with Crab and Chicken (ข้าวเหนียวปรุงพิเศษ; khaao niaao bproong phi saeht)

Special Seasoned Glutinous Rice, a royal Thai palace dish featuring coconut-infused sticky rice with crab and chicken. From Jeeb Bunnag's cookbook, 1945.

Chanthabuun Rice Noodles (ก๋วยเตี๋ยวจันทบูรณ์; guay dtiaao jan tha buun)

Guay dtiaao jan tha buun, flat rice noodles topped with aromatic coconut duck sauce and crispy potato garnish. From Jeeb Bunnag's 1945 cookbook.

Rice Seasoned with Shrimp Paste
(khaao khlook gabpi ; ข้าวคลุกกะปิ)

สูตรทำข้าวคลุกกะปิของ หม่อมเจ้าจงจิตรถนอม ดิศกุล - Rice Seasoned with Shrimp Paste Recipe - Each of the dish’s components is separately prepared and set aside, and mixed individually for each serving. A pleasant harmony of several flavors is created – complex and profound in taste, the dish is a stunning display of confidence. There are many variations of this dish: I have chosen to publish the version described by Prince Johngjit thanaawm Disagoon. This is the very same version prepared for King Chulalongkorn the Great during his unforgettable trip to Italy.

Have a look at some of our favorite courses.

Aromatic Primer for Thai Cuisine - Part 1

Patterns – Decoding the Complexity of Siamese Curry Paste: A Multidimensional Exploration

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