Snacks and light meals recipes (ตำราอาหารว่างอย่างไทย) Archives

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.

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.

Steamed Gelatinous Rice with Beef Topping (ข้าวเหนียวนึ่งหน้าเนื้อ; khaao niaao neung naa neuua)

Steamed Sticky Rice with Beef Topping features pandan-infused rice crowned with coconut-fried salted beef floss. From Jeeb Bunnak's 1945 Thai cookbook.

Miiang Kha Nohm Laeh Lai (เมี่ยงขนมเลไลย; miiang kha nohm laeh lai)

Miiang kha nohm laeh lai, split sweets topped with boiled prawn and pork fat, with a sour tomalley dressing. From Mrs. Paan Nanthaaphiwat, 1953.

Mock Chicken Biryani (ข้าวหมกไก่จำแลง; khaao mohk gai jam laaeng)

Mock Chicken Biryani, a Thai-Indian fusion dish with cardamom-scented rice steamed in banana leaves. From Jeeb Bunnag's 1945 cookbook of tea accompaniments.

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.

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.

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.

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.

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

Old Fashioned Pounded Unripe Rice Snack (ข้าวเม่าหมี่ ; khaao mao mee)

Unripe rice snack - “Khao Mao Mee” (ข้าวเม่าหมี่ ) also known as “Khao Mao Song Kreuang” (ข้าวเม่าทรงเครื่อง) or by it's royal name “Khanom Khao Mao Rang” (ขนมข้าวเม่าราง) is a delicious snack. It makes an unusual use of the unripe rice grains, which are normally used for desserts making. The following recipe describes an ancient and hard to find version of it. These days, there is a tendency to add other ingredients like peanuts or to deep fry the unripe rice grains until fluffy and crispy.

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.

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.

Naam Yaa Jeen - Fermented Rice Noodles with Chinese Sauce by HRH Prince Krom Luang Pitak Montri (น้ำยาจีน อย่างกรมหลวงพิทักษมนตรี)

Among the various curries that can be poured over khanom jeen fermented rice noodles, this broth, known as Chinese-style “naam yaa,” is unique in that it is a water-based curry that does not have chilies. As such, rather than the typical reddish-rust color of most coconut-based naam ya dishes from the Central Plains of the Kingdom, the sauce glows with a soft, light ivory hue, beautifully reflecting the dish’s natural sweet-savoriness, which is derived from slow-braising three proteins – chicken, pork and shrimp – along with a curry paste galvanized by smoke-dried fish and aromatic roots like galangal, fingerroot and sand ginger. The naam ya broth is served over a bed of fermented rice noodles and garnished with toppings such as delicate pulled chicken breast threads, golden-crispy fried shallots and garlic, and vivid green fresh coriander leaves and spring onion. All these elements add a visual grace and a hint of freshness to the robust broth – the signature dish of Prince Krom Luang Pitak Montri (กรมหลวงพิทักษ์มนตรี).

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.

Spiced Skewers of Grilled Pork Neck and Firm Pork Fat with Fresh Pineapple (หมูปิ้งสัปปะรด; Muu Bping Sapbparoht)

Known as muu bping sapbparoht (หมูปิ้งสัปปะรด) and translated as grilled pork with pineapple, this dish showcases cubes of grilled pork meat and firm fat with fresh pineapple. The pork meat is marinated in light soy sauce and an array of dry spices, giving it earthy and slightly spicy notes. The cubes are then threaded onto skewers, interspersed with evenly sliced pieces of firm pork fat. When grilled, these pieces of pork fat introduce an additional layer of richness and juiciness to the meat. The preferred cut of choice for this dish is pork neck, a cut highly valued for its optimal ratio of lean meat to fat, culminating in a pleasingly succulent texture when grilled. In Thai cuisine, it is common practice to sprinkle grated coconut over glowing charcoal while grilling. The heat-induced combustion of aromatic fats within the coconut introduces an additional dimension of sweet, smoky richness to the dish. Meanwhile, the charring of the edges of the meat catalyzes the caramelization of its natural sugars, yielding a delightful sweetness that further enhances the smoky undertones of the meat.

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.

Mushroom-Shaped Bread Appetizer (ขนมปังดอกเห็ด; khohn ma bpang daawk het)

Mushroom-Shaped Bread Appetizer features egg-filled chicken intestines crafted to resemble mushrooms, served in a clear garlic-coriander broth. From Jeeb Bunnag, 1945.

Emperor's Hong Te Rice Vermicelli (หมี่ฮ่องเต้; mee haawng dteh)

Emperor's Hong Te Rice Vermicelli, a royal Thai dish combining delicate shredded chicken and crab meat over rice noodles. From Jeeb Bunnag's 1945 cookbook.

Royal Rice Porridge with Accompaniments (ข้าวต้มทรงเครื่อง; khaao dtohm sohng khreuuang)

Royal Rice Porridge with Accompaniments features crispy dried shrimp, tofu, peanuts, and potato chips atop soft rice porridge. From Jeeb Bunnag's 1945 cookbook.

Steamed Dumplings with Scalloped Edges (ปั้นขลิบนึ่ง; bpan khlip neung)

Steamed Dumplings with Scalloped Edges featuring a savory pork, chicken, and peanut filling wrapped in a special rice flour dough. From Jeeb Bunnag's 1945 royal cookbook.

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