Home > Thai food recipes > Snacks and light meals recipes (ตำราอาหารว่างอย่างไทย)
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.
Clear Soup with Fish Balls (แกงจืดลูกชิ้นปลา; gaaeng jeuut luuk chin bplaa)
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.
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.
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.
phat-phrik-khing
Old-Fashioned Phat Phrik Khing, Yesteryear's Travel Food (ผัดพริกขิง อาหารคนเดินทาง)
Grilled Rawaaeng Curried Rice Parcels in Banana Leaves (ระแวงขาวปิง; ra waaeng khaao bping)
Grilled Rawaaeng Curried Rice Parcels in Banana Leaves (ระแวงขาวปิง; ra waaeng khaao bping)
Ra waaeng khaao bping, rice parcels with duck and coconut cream wrapped in banana leaves and grilled. From Jeeb Bunnag's 1945 Thai appetizer 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.
Grilled Seasoned Rice Crust (ข้าวตังปิ้งปรุง; khaao dtang bping bproong)
Grilled Seasoned Rice Crust (ข้าวตังปิ้งปรุง; khaao dtang bping bproong)
Khaao dtang bping bproong, rice crust grilled with garlic-lard and fish sauce, brushed on with a banana leaf. Jeeb Bunnag, 1933.
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.
Delicious Rice (ข้าวน่าอร่อย; khaao naa a raawy)
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.
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.
c1908 Fermented rice noodles and golden coconut chicken sauce with an Indian flair (ขนมจีนแขก หรือ ไก่ต้มขนมจีน ; khanohm jeen khaaek)
Arabian noodles
c1936 Arabian noodles – Princess Maao Thongthaem’s Siamese-Orientalist fermented rice noodles light meal (ขนมจีนอาหรับ อย่าง เม้า ทองแถม; khanohm jeen aarap)
Battered Fried Firm Pork Fat, also called Muu Gradoht (ทอดมันมันหมูแข็ง; thaawt man man muu khaeng)
Battered Fried Firm Pork Fat, also called Muu Gradoht (ทอดมันมันหมูแข็ง; thaawt man man muu khaeng)
Muu gradoht — firm pork fat boiled, sliced, and fried in a rice-flour coconut batter tinted with red limestone solution. Lady Gleep Mahithaawn, 1949.
Khao Yoi Hill-Style Crispy Rice (ข้าวเหม้าเขาย้อย; khaao mao khao yaawy)
Khao Yoi Hill-Style Crispy Rice (ข้าวเหม้าเขาย้อย; khaao mao khao yaawy)
Khao Yoi Hill-Style Crispy Rice, a royal Thai snack mix combining puffed rice with crispy pork, aromatic herbs, and tofu. From Jeeb Bunnag's cookbook, 1945.
cured oysters
c1949 Quick-cured oysters with ginger and kaffir lime zest by Maawm Ying Soophaa (หอยนางรมดอง โดย หม่อมหญิงสุภา พ.ศ. 2492; haawy naang rohm daawng)
Fat Horse - A Thai appetizer with an amusing name: (ม้าอ้วน ; maa uaan)
Fat Horse - A Thai appetizer with an amusing name: (ม้าอ้วน ; maa uaan)
Maa ouan is a Thai appetizer with clear Chinese characteristics. It resembles the filling of khanohm jeep dumplings (ขนมจีบ), the crab and pork meat fillings of haawy jaaw (ฮ่อยจ๊อ), or the shrimp and pork meat mix of haae geun (แฮ่กึน). Minced pork and shrimp meat are seasoned with garlic, coriander roots, white peppercorns and salt, then mixed with duck egg and a bit of coconut cream, placed in small ceramic cups (thuay dta lai, ถ้วยตะไล), and steamed. It can be served either as a starter, an hors d'oeuvres, or even as a side dish to curries.
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.
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.
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.
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.
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