Home > Thai food recipes > Snacks and light meals recipes (ตำราอาหารว่างอย่างไทย)
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.
Perplexing Mee Suaa (หมี่สั้วฉงน; mee suaa cha ngohn)
Perplexing Mee Suaa (หมี่สั้วฉงน; mee suaa cha ngohn)
Mee suaa cha ngohn: wheat noodle bundles bound with shrimp-corn paste, steamed, served in clear pork-crab broth. Jeeb Bunnag, 1933.
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.
“Sang-de-Boeuf Porcelain” Fermented Rice Noodles by Princess Jongjittanom Dissakul (ขนมจีนครามแดง อย่าง หม่อมเจ้าหญิงจงจิตรถนอม ดิศกุล ; khanohm jeen khraam daaeng)
Three Buddies Sago Dumplings (สาคูสามเกลอ; saa khuu saam gluuhr)
Three Buddies Sago Dumplings (สาคูสามเกลอ; saa khuu saam gluuhr)
Three Buddies Sago Dumplings combine chicken, pork, and shrimp coated in translucent sago pearls and served in clear broth. From Jeeb Bunnag's 1945 cookbook.
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.
Steamed Gelatinous Rice with Beef Topping (ข้าวเหนียวนึ่งหน้าเนื้อ; khaao niaao neung naa neuua)
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.
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.
Magical Turtle Egg Dumplings (ขนมไข่เต่าวิเศษ; khanohm khai dtao wiset)
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.
Royal Rice Porridge with Accompaniments (ข้าวต้มทรงเครื่อง; khaao dtohm sohng khreuuang)
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.
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.
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.
miang-bplaa-naaem
bplaa naaem (ปลาแนม) - A Siamese aristocratic small plate snack
Arabian noodles
c1936 Arabian noodles – Princess Maao Thongthaem’s Siamese-Orientalist fermented rice noodles light meal (ขนมจีนอาหรับ อย่าง เม้า ทองแถม; khanohm jeen aarap)
Khao Krob
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.
Surya Rice (ข้าวพระสุรี่ย์; khaao phra soo ree)
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.
Baked Massaman (มัสหมั่นขาวอบ; mat man khaao ohp)
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.
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.
Chicken-Stuffed Taro (ผะอบไก่เผือก; pha ohp gai pheuuak)
Chicken-Stuffed Taro (ผะอบไก่เผือก; pha ohp gai pheuuak)
Pha ohp gai pheuuak: taro carved into a lidded vessel, filled with phrik khing paste, chicken, and sea crab. Jeeb Bunnag, 1945.
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.
Mock Chicken Biryani (ข้าวหมกไก่จำแลง; khaao mohk gai jam laaeng)
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.
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