Snacks and light meals recipes (ตำราอาหารว่างอย่างไทย) Archives

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.

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.

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.

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.

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.

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.

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

Baked Massaman (มัสหมั่นขาวอบ; mat man khaao ohp)

Baked Massaman, a molded rice dish with spiced beef and pickled garnishes. From Jeeb Bunnag's 1945 cookbook of Thai tea accompaniments and snacks.

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

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.

Khanohm faawy or Khanohm handtraa A Forgotten Thai Dessert and Snack ขนมฝอย หรือ ขนมหันตรา

Known as Khanohm faawy (ขนมฝอย) or Khanohm handtraa, this sweet or savory packet can be a dessert or a snack. The dessert has a sweet filling of silky mung beans and a coconut marzipan-like paste, while the snack’s savory filling consists of shrimp and pork minced and seasoned with garlic, coriander root and white peppercorns. Each is theatrically wrapped in a striking nest of skillfully crafted duck’s egg thread.

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.

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.

Pork liver and firm pork fat fried in batter (มันสลับตับสุกร; man salap dtap soogaawn)

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.

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.

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.

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.

ม้งกรคาบแก้ว กับ ม้าฮ่อ ; mohng gaawn khaap gaaeo + maa haaw

Galloping horse & Crystal Dragon - Fruits Served with Sweet and Savory Peanut Sauce (มังกรคาบแก้ว กับ ม้าฮ่อ ; mohng gaawn khaap gaaeo + maa haaw)

Sweet and sour fruit slices are served with a nutty, sweet-savory peanut sauce condiment that balances the fruits’ natural tartness, and decorated with coriander leaves and julienned fresh long red pepper for a sophisticated finish. The paste-like condiment is typically made from the Three Kings of Thai cuisine (coriander root, garlic and ground white pepper) fried together with chopped shallots, minced pork belly and shrimp meat, along with crushed roasted peanuts, and seasoned with fish sauce [or salt], and palm sugar.

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.

Magical Turtle Egg Dumplings (ขนมไข่เต่าวิเศษ; khanohm khai dtao wiset)

Khanohm khai dtao wiset, oval rice flour dumplings in salty coconut cream with shrimp tomalley, from Jeeb Bunnag's 1933 cookbook.

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