Home > Thai food recipes > Snacks and light meals recipes (ตำราอาหารว่างอย่างไทย)
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.
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.
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.
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 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.
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.
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.
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.
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.
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.
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.
Emperor's Hong Te Rice Vermicelli (หมี่ฮ่องเต้; mee haawng dteh)
Emperor's Hong Te Rice Vermicelli (หมี่ฮ่องเต้; mee haawng dteh)
Emperor's Hong Te Rice Vermicelli, a royal Thai dish combining delicate shredded chicken and crab meat over rice noodles. From Jeeb Bunnag's 1945 cookbook.
Javanese-Style Dressed Glass Noodles (วุ้นเส้นชวา; woon seh chawa)
Javanese-Style Dressed Glass Noodles (วุ้นเส้นชวา; woon seh chawa)
Woon seh chawa: glass noodles in cinnamon-infused chicken broth with tangy dressing and layered toppings. From Jeeb Bunnag's 1945 cookbook of Thai snacks.
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.
Three Noodle Bundles (เส้นสามแซ่; sen saam saae)
Three Noodle Bundles (เส้นสามแซ่; sen saam saae)
Three Noodle Bundles feature rice vermicelli, Chinese egg noodles (mee sua), and glass noodles wrapped around mustard greens and bound with seasoned pork in Pumpkin Broth. From Jeeb Bunnag's 1945 cookbook.
phat-phrik-khing
Old-Fashioned Phat Phrik Khing, Yesteryear's Travel Food (ผัดพริกขิง อาหารคนเดินทาง)
Cancer Crab Egg Noodles (บะหมี่กรกฎ; ba mee gaaw ra goht)
Cancer Crab Egg Noodles (บะหมี่กรกฎ; ba mee gaaw ra goht)
Ba mee gaaw ra goht, puffed deep-fried egg noodles topped with crab, shrimp, and salted duck egg yolk balls. Jeeb Bunnag, 1933.
Crispy pork or sweet beef threads (หมูเค็มผัดฝอย; muu khem phat faawy)
Crispy sweet pork or beef threads  (หมูเค็มผัดฝอย ; muu khem phat faawy)
This is a modern version of a classic sweet meat threads condiment that often complements chili relishes or is served as a side dish in classic Siamese samrub meals.
Spiced Skewers of Grilled Pork Neck and Firm Pork Fat with Fresh Pineapple (หมูปิ้งสัปปะรด; Muu Bping Sapbparoht)
Known as muu bping sapbparoht (หมูปิ้งสัปปะรด) and translated as grilled pork with pineapple, this dish showcases cubes of grilled pork meat and firm fat with fresh pineapple. The pork meat is marinated in light soy sauce and an array of dry spices, giving it earthy and slightly spicy notes. The cubes are then threaded onto skewers, interspersed with evenly sliced pieces of firm pork fat. When grilled, these pieces of pork fat introduce an additional layer of richness and juiciness to the meat. The preferred cut of choice for this dish is pork neck, a cut highly valued for its optimal ratio of lean meat to fat, culminating in a pleasingly succulent texture when grilled. In Thai cuisine, it is common practice to sprinkle grated coconut over glowing charcoal while grilling. The heat-induced combustion of aromatic fats within the coconut introduces an additional dimension of sweet, smoky richness to the dish. Meanwhile, the charring of the edges of the meat catalyzes the caramelization of its natural sugars, yielding a delightful sweetness that further enhances the smoky undertones of the meat.
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.
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.
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