Home > Thai food recipes > Snacks and light meals recipes (ตำราอาหารว่างอย่างไทย)
Steamed Dumplings with Scalloped Edges (ปั้นขลิบนึ่ง; bpan khlip neung)
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.
Jatturaphan Dumplings — Bird Egg-Shaped Dumplings in Four Complexions (ไข่นกจัตุรพรรณ; khai nohk jat dtoo phan)
Jatturaphan Dumplings — Bird Egg-Shaped Dumplings in Four Complexions (ไข่นกจัตุรพรรณ; khai nohk jat dtoo phan)
Bird's Egg Jatturaphan: tapioca dumplings with salted egg yolk centers in four natural colors, served in chicken broth. From Jeeb Bunnag's 1945 royal court cuisine cookbook.
New-Style Vietnamese Crispy Khanom Beuuang Crepes (ขนมเบื้องญวนใหม่; khanom beuuang yuan mai)
New-Style Vietnamese Crispy Khanom Beuuang Crepes (ขนมเบื้องญวนใหม่; khanom beuuang yuan mai)
Khanom beuuang yuan mai: a rice-mung bean crepe kneaded with limewater for crispness, filled with shrimp tomalley and lotus seeds. Jeeb Bunnag, 1933.
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.
Three Noodle Bundles (เส้นสามแซ่; sen saam saae)
Three Noodle Bundles (เส้นสามแซ่; sen saam saae)
Three Noodle Bundles feature rice vermicelli, Chinese egg noodles (mee sua), and glass noodles wrapped around mustard greens and bound with seasoned pork in Pumpkin Broth. From Jeeb Bunnag's 1945 cookbook.
Capital-Style Sausage (ไส้กรอกกรุง; sai graawk groong)
Capital-Style Sausage (ไส้กรอกกรุง; sai graawk groong)
Capital-Style Sausage combines crab meat and pork with cinnamon and nutmeg, smoked over sugarcane peels and coconut husks. From Jeeb Bunnag's 1945 cookbook.
Cantonese-Style Tofu (เต้าหู้แคนต้อน; dtao huu khaaen dtaawn)
Cantonese-Style Tofu (เต้าหู้แคนต้อน; dtao huu khaaen dtaawn)
Cantonese-Style Tofu, an elaborate Thai-Cantonese fusion dish featuring stuffed tofu and squid with pork offal in sweet-sour sauce. From Jeeb Bunnag'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.
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.
Italian Tube Pasta (แป้งหลอดอิตาเลียน; bpaaeng laawt i dtaa liian)
Italian Tube Pasta (แป้งหลอดอิตาเลียน; bpaaeng laawt i dtaa liian)
Bpaaeng laawt i dtaa liian, macaroni in clear bone broth with steamed pork meatballs, prawns, and shredded chicken. Jeeb Bunnag, 1933.
Heavenly Beef (เนื้อทิพย์; neuua thip)
Heavenly Beef (เนื้อทิพย์; neuua thip)
Neuua thip, beef rump stir-fried in thick coconut milk with Indian turmeric, served on cabbage with a chili dipping sauce. Jeeb Bunnag, 1933.
Taro and Crab Fritters (ทอดมันปูเผือก; thaawt man bpuu pheuuak)
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.
Nang Laweng Sticky Rice (ข้าวเหนียวนางละเวง; khaao niaao naang la waehng)
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.
khaao-bping grilled in banana leaves
Khaao bping - grilled banana leaf parcels filled with fermented shrimp paste relish seasoned rice, sweet pork, and crispy garlic (ข้าวปิ้ง อย่างพระวิมาดาเธอ หม่อมเจ้าสาย ลดาวัลย์)
Khaao bping (ข้าวปิ้ง) is a dish of seasoned rice mixed with sweet pork and crispy fried garlic, then wrapped in banana leaves and grilled. Unwrapping the parcel reveals a slightly charred rice cake that melts into a pleasantly chewy, smoky, and deliciously savory treat. Created by using basic ingredients of Siamese cuisine, the dish can be served on a bed of banana leaves or on fine porcelain plates, thus touching the hearts of diners from all walks of life.
Bite-Sized Fried Shrimp-Rice Cake Parcels Wrapped With Fresh Garnishes in Cabbage Leaves
Bite-Sized Fried Shrimp-Rice Cake Parcels Wrapped With Fresh Garnishes in Cabbage Leaves (ส้มผักสด; sohm phak soht)
Sohm phak soht: coconut-battered fried shrimp-rice cakes wrapped in Chinese cabbage with pickled ginger, peanuts, shallots, lime and bitter orange. Jeeb Bunnag, 1945.
Miiang Kha Nohm Laeh Lai (เมี่ยงขนมเลไลย; miiang kha nohm laeh lai)
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.
phat-phrik-khing
Old-Fashioned Phat Phrik Khing, Yesteryear's Travel Food (ผัดพริกขิง อาหารคนเดินทาง)
Fermented Rice Noodles and Golden Coconut Chicken Sauce with an Indian Flair (ไก่ต้มขนมจีบ; gai dtohm khohn ma jeep)
Fermented Rice Noodles and Golden Coconut Chicken Sauce with an Indian Flair (ไก่ต้มขนมจีบ; gai dtohm khohn ma jeep)
Gai dtohm khohn ma jeep, a coconut-simmered chicken sauce with Indian influences served with fermented rice noodles. From Jeeb Bunnag's 1945 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)
Extraordinary Fresh Rice Crackers (ข้าวเกรียบสดวิเศษ; khaao griiap soht wi saeht)
Extraordinary Fresh Rice Crackers (ข้าวเกรียบสดวิเศษ; khaao griiap soht wi saeht)
Khaao griiap soht wi saeht: rice porridge spread thin on a khanom khrok griddle, filled with minced prawn and kaffir lime. Gingganok, 1935.
Javanese Rice Noodles (ก๋วยเตี๋ยวชวา; guay dtiaao cha waa)
Javanese Rice Noodles (ก๋วยเตี๋ยวชวา; guay dtiaao cha waa)
Javanese rice noodles cut into fine strands with a jelly knife, topped with shrimp, salted turnip and peanuts in chicken stock. From Jeeb Bunnag, 1933.
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