Home > Thai food recipes > Snacks and light meals recipes (ตำราอาหารว่างอย่างไทย)
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.
Arabian noodles
c1936 Arabian noodles – Princess Maao Thongthaem’s Siamese-Orientalist fermented rice noodles light meal (ขนมจีนอาหรับ อย่าง เม้า ทองแถม; khanohm jeen aarap)
Delicious Rice Noodle Rolls (ฑำแรยำซ แป้งหลอดอร่อย; tham raae yam sa bpaaeng laawt a raawy)
Delicious Rice Noodle Rolls (แป้งหลอดอร่อย; tham raae yam sa bpaaeng laawt a raawy)
Delicious Rice Noodle Rolls, a Thai appetizer of rice sheets wrapped around seafood-pork filling and tied with spring onion. From Jeeb Bunnag's 1945 cookbook.
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.
Sticky Rice with Golden Fish Topping (ข้าวเหนียวหน้าปลาทอง; khaao niaao naa plaa thaawng)
Sticky Rice with Golden Fish Topping (ข้าวเหนียวหน้าปลาทอง; khaao niaao naa plaa thaawng)
Sticky Rice with Golden Fish Topping features coconut-infused glutinous rice topped with crispy sweet-savory fish floss and fried shallots. From Jeeb Bunnak's 1945 cookbook of Thai desserts.
phat-phrik-khing
Old-Fashioned Phat Phrik Khing, Yesteryear's Travel Food (ผัดพริกขิง อาหารคนเดินทาง)
Krayathip (กระยาทิพย์; gra yaa thip)
Krayathip (กระยาทิพย์; gra yaa thip)
Krayathip, spiced pork and coconut parcels wrapped in banana leaves and grilled. From Jeeb Bunnag's 1945 cookbook of Thai snacks and desserts.
Alternating Colored Conch Shells (สังข์สลับสี; sang sa lap see)
Alternating Colored Conch Shells (สังข์สลับสี; sang sa lap see)
Alternating Colored Conch Shells, multicolored dumplings tinted with natural dyes and shaped like conch shells. From Jeeb Bunnag's 1945 dessert 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.
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.
Siamese Fireback Chicken (ไก่พระยาลอ; gai phra yaa laaw)
Siamese Fireback Chicken, a deboned whole chicken stuffed with aromatic phrik khing (พริกขิง) paste and mung beans. From Jeeb Bunnak's 1945 royal Thai 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.
Beautiful Rice (ข้าวโฉมงาม; khaao chohm ngaam)
Beautiful Rice (ข้าวโฉมงาม; khaao chohm ngaam)
Beautiful Rice, turmeric-infused rice with crab and chicken served in hollowed tomato cups. From Jeeb Bunnag's 1945 Thai cookbook.
Islamic Khanom Bueang (ขนมเบื้องอิสลาม; khanom bueang itlaam)
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.
Chanthabuun Rice Noodles (ก๋วยเตี๋ยวจันทบูรณ์; guay dtiaao jan tha buun)
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.
c1908 Fermented rice noodles and golden coconut chicken sauce with an Indian flair (ขนมจีนแขก หรือ ไก่ต้มขนมจีน ; khanohm jeen khaaek)
Roman Tube Noodles (Macaroni) (แป้งหลอดโรมัน; bpaaeng laawt ro:h man)
Roman Tube Noodles (Macaroni) (แป้งหลอดโรมัน; bpaaeng laawt ro:h man)
Roman Tube Noodles, a 1945 Thai-Western fusion dish with rich duck broth and macaroni. From Jeeb Bunnag's 'Cookbook of Desserts, Tea Accompaniments, and Snacks or Appetizers'.
Shrimp-Topped Canapes (ขนมปังหน้ากุ้ง; khanohm bpang naa goong)
Shrimp-Topped Canapes (ขนมปังหน้ากุ้ง; khanohm bpang naa goong)
Khanohm bpang naa goong: fried bread squares topped with coconut-cream shrimp, garnished with semi-matured coconut in a cross. Jeeb Bunnag, 1933.
Decorated Corn (ข้าวโพดประดับ; khaao pho:ht bpra dap)
Decorated Corn (ข้าวโพดประดับ; khaao pho:ht bpra dap)
Decorated Corn, a palace-style appetizer featuring spiced chicken molded around baby corn and adorned with kernels. From Jeeb Bunnak's 1945 Thai cookbook.
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 (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.
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