Home > Thai food recipes > Snacks and light meals recipes (ตำราอาหารว่างอย่างไทย)
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.
Vietnamese-Style Rice Noodles (ขนมจีนญวน; khanohm jeen yuaan)
Vietnamese-Style Fermented Rice Noodles (ขนมจีนญวน; khanohm jeen yuaan)
Vietnamese-Style Rice Noodles features fermented rice noodles layered with fresh shrimp, pork, and herbs, dressed with a tangy sauce. From Jeeb Bunnak's 1945 cookbook.
Khmer Rice Noodles with Fish Relish (ขนมจีนเขมร; jeen khaeh maawn)
Khmer Rice Noodles with Fish Relish (ขนมจีนเขมร; jeen khaeh maawn)
Khmer Rice Noodles with Fish Relish features smoke-dried barb fish prepared through a four-stage process with aromatic herbs. From Jeeb Bunnak's 1945 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.
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.
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.
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.
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.
Royal-Style Stir-Fried Unripe Rice with Pork and Seafood (ข้าวเหม้าหมี่; khaao mao mee)
Royal-Style Stir-Fried Unripe Rice with Pork and Seafood (ข้าวเหม้าหมี่; khaao mao mee)
Royal-Style Stir-Fried Unripe Rice with Pork and Seafood, a dry-fried Thai royal dish using pounded unripe rice instead of vermicelli. From Jeeb Bunnak's 1945 cookbook.
miang-bplaa-naaem
bplaa naaem (ปลาแนม) - A Siamese aristocratic small plate snack
naam-yaa-jeen
Naam Yaa Jeen - Fermented Rice Noodles with Chinese Sauce by HRH Prince Krom Luang Pitak Montri (น้ำยาจีน อย่างกรมหลวงพิทักษมนตรี)
Among the various curries that can be poured over khanom jeen fermented rice noodles, this broth, known as Chinese-style “naam yaa,” is unique in that it is a water-based curry that does not have chilies. As such, rather than the typical reddish-rust color of most coconut-based naam ya dishes from the Central Plains of the Kingdom, the sauce glows with a soft, light ivory hue, beautifully reflecting the dish’s natural sweet-savoriness, which is derived from slow-braising three proteins – chicken, pork and shrimp – along with a curry paste galvanized by smoke-dried fish and aromatic roots like galangal, fingerroot and sand ginger. The naam ya broth is served over a bed of fermented rice noodles and garnished with toppings such as delicate pulled chicken breast threads, golden-crispy fried shallots and garlic, and vivid green fresh coriander leaves and spring onion. All these elements add a visual grace and a hint of freshness to the robust broth – the signature dish of Prince Krom Luang Pitak Montri (กรมหลวงพิทักษ์มนตรี).
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.
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.
Miang Sot (เมี่ยงซด) - Miiang Soht, circa 1928
The word ‘miang’ is often used to designate Thai hors d’oeuvre-like snacks consisting of various ingredients wrapped in leaves. To chew on a miang parcel delivers a delightful melee of flavors and textures, each triumphing over the other in a continuous transformation, creating a captivating and ever-evolving taste experience throughout the bite. Miang sot is a fermented leaves dish that appeared in a cookbook published in honor of Thao Suphatigaanapakdee (also known as Prik Sirisamphan) (ท้าวสุภัติการภักดี (ปริก ศิริสัมพันธ์)), in 1928. Titled Gap Khaao Thai (กับข้าวไทย), the book features a collection of recipes that were once prepared and served to King Chulalongkorn Rama V. The author, Sohmboon Sirisamphan (เถ้าแก่ สมบุญ ศิริสัมพันธ์) a respected elder (known as thao gaae (เถ้าแก่) in Thai), was a distinguished businessman of Chinese origins. The dish is composed of fermented tea leaves; it is perhaps the closest tea leaves wrap to the ‘miang’ style introduced to the Siamese court by Princess Dara Rasami in the late 1800s. The dish gives us a glimpse of flavor of what her household, which participated in the informal marketplace events within the palace, might have to offer. The popularity of miang in Siamese cuisine is tied to the history of two kingdoms, Siam and Lanna, and the life of one princess, Princess Dara Rasami. The daughter of King Inthawichayanon of Chiang Mai and the fifth consort of King Chulalongkorn, the princess was selected at the age of thirteen, in 1886, to serve as a consort to King Chulalongkorn in the Inner Palace; the decision was shaped by both political strategy and personal transition. At the time, Siam was consolidating its power and extending its influence over neighboring regions, including Lanna. As the ruler of Chiang Mai, Princess Dara Rasami’s father, Intawichayanon, viewed the move as a strategic alliance. In return, King Chulalongkorn presented him with the medal of the Order of Chula Chom Klao, which is the Siamese equivalent of a knighthood.
Cantonese-Style Tofu (เต้าหู้แคนต้อน; dtao huu khaaen dtaawn)
Cantonese-Style Tofu (เต้าหู้แคนต้อน; dtao huu khaaen dtaawn)
Cantonese-Style Tofu, an elaborate Thai-Cantonese fusion dish featuring stuffed tofu and squid with pork offal in sweet-sour sauce. From Jeeb Bunnag's 1945 cookbook.
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.
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.
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.
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.
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'.
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.
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