Home > Thai food recipes > Snacks and light meals recipes (ตำราอาหารว่างอย่างไทย)
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 Krayakhu, Delicate Chicken and Crab Young Rice Porridge (ไก่กระยาคู; gai gra yaa khuu)
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.
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.
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.
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.
Rice Crackers with Sichuan Style Naa Dtang Savory Topping (น่าตั้งเสฉวน; naa dtang saeh chuaan)
Rice Crackers with Sichuan Style Naa Dtang Savory Topping (น่าตั้งเสฉวน; naa dtang saeh chuaan)
Naa dtang saeh chuaan, a seafood-meat umami topping served with assorted crispy accompaniments. From Jeeb Bunnag's 1945 cookbook of Thai appetizers.
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.
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.
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.
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.
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.
Mushroom-Shaped Bread Appetizer (ขนมปังดอกเห็ด; khohn ma bpang daawk het)
Mushroom-Shaped Bread Appetizer (ขนมปังดอกเห็ด; khohn ma bpang daawk het)
Mushroom-Shaped Bread Appetizer features egg-filled chicken intestines crafted to resemble mushrooms, served in a clear garlic-coriander broth. From Jeeb Bunnag, 1945.
miang kham ; เมี่ยงคำ
Miang kham - A royal leaf wrap appetizer เมี่ยงคำ
Each leaf-wrapped parcel is a kaleidoscope of flavors and richness, textures, aromas and sensations. Fresh green-earthy-chlorophyll-herby-tobacco-peppery wild betel leaves enfold bursts of flavor from nutty roasted peanuts and crispy roasted coconut matches, the umami of savory dry shrimp, pungent-sweet diced shallots, small ginger cubes with a warm bite, sour and bitter unpeeled lime cubes, citrusy perfumed diced bitter orange (som za), naughty whole fresh tiny bird’s eye chilies, and small slices of the sharp and sour dtaling bpling (Averrhoa bilimbi, a relative of the carambola/starfuit). All of which is blended with a thick paste of sweet-sour and salty palm sugar and tamarind sauce. The miang kham takes every taste bud on a fascinating pleasure trip through sweetness, saltiness, sourness, bitterness, and umami, piquancy, sharpness and spiciness, with an array of textures that slowly subside as the journey ends, leading to a familiar post orgasmic expression, a smile and the desire for more.
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.
Sand Noodles (ก๋วยเตี๋ยวทราย; guay dtiaao saai)
Sand Noodles (ก๋วยเตี๋ยวทราย; guay dtiaao saai)
Sand Noodles (guay dtiaao saai), featuring rice noodles cut fine as sand with aromatic coconut chili relish. From Jeeb Bunnag's 1945 cookbook.
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 Corn (ข้าวโพดไก่; khaao pho:ht gai)
Chicken Corn (ข้าวโพดไก่; khaao pho:ht gai)
Chicken Corn, a delicate Thai snack where thinly sliced corn is simmered in chicken stock with shredded breast meat and salted egg yolk. From Jeeb Bunnag's 1933 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.
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)
phat-phrik-khing
Old-Fashioned Phat Phrik Khing, Yesteryear's Travel Food (ผัดพริกขิง อาหารคนเดินทาง)
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.
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