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.
The Ambassador’s House Style Rice Vermicelli in Broth (หมี่น้ำบ้านราชทูต; mee naam baan raat thuut)
The Ambassador’s House Style Rice Vermicelli in Broth (หมี่น้ำบ้านราชทูต; mee naam baan raat thuut)
The Ambassador's House Style Rice Vermicelli features crispy rice noodles in a complex sweet-sour broth with multiple proteins. From Jeeb Bunnag, 1945.
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.
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.
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.
Fried Dried Fish with Watermelon (ผัดปลาแห้งแตงอุลิต ; phat bplaa haaeng dtaaeng oo lit)
Fried Dried Fish with Watermelon (ผัดปลาแห้งแตงอุลิต ; phat bplaa haaeng dtaaeng oo lit)
Here is a summer dish that showcases the wisdom of creating complex flavors through simplicity. Using just lightly salted semi-dried snakehead fish, golden deep-fried shallots and a sweetening agent (either sugar or coconut), we create a condiment that partners perfectly with pieces of sweet juicy watermelon.
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.
"Sang-de-Boeuf Porcelain" Fermented Rice Noodles (ขนมจีนครามแดง; khanohm jeen khraam daaeng)
"Sang-de-Boeuf Porcelain" Fermented Rice Noodles (ขนมจีนครามแดง; khanohm jeen khraam daaeng)
Sang-de-Boeuf Porcelain Fermented Rice Noodles featuring a coconut sauce infused with roasted shallots, garlic and mung beans. From Jeeb Bunnag, 1945.
Layered Savory Rice Cake (ข้าวแขกสลับสี; khaao khaaek sa lap see)
Layered Savory Rice Cake (ข้าวแขกสลับสี; khaao khaaek sa lap see)
Layered Savory Rice Cake features steamed rice, seasoned prawn filling, and golden turmeric-coconut custard. From Mrs. Samakkhanatthon's 1945 Thai cookbook.
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.
Rice Crust Crackers in Savory Broth (ข้าวตังล่องชล; khaao dtang laawng chohn) - Sauced Refreshments (อาหารว่างอย่างน้ำ)
Rice Crust Crackers in Savory Broth (ข้าวตังล่องชล; khaao dtang laawng chohn) - Sauced Refreshments (อาหารว่างอย่างน้ำ)
Khaao dtang laawng chohn, crispy rice crackers served with umami-rich seafood broth. From Jeeb Bunnag's 1945 cookbook of Thai appetizers.
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.
Bite-Sized Fried Shrimp-Rice Cake Parcels Wrapped With Fresh Garnishes in Cabbage Leaves
Bite-Sized Fried Shrimp-Rice Cake Parcels Wrapped With Fresh Garnishes in Cabbage Leaves (ส้มผักสด; sohm phak soht)
Sohm phak soht: coconut-battered fried shrimp-rice cakes wrapped in Chinese cabbage with pickled ginger, peanuts, shallots, lime and bitter orange. Jeeb Bunnag, 1945.
Royal Favorite Corn Soup (ข้าวโพดทรงโปรด; khaao pho:ht sohng bpro:ht)
Royal Favorite Corn Soup (ข้าวโพดทรงโปรด; khaao pho:ht sohng bpro:ht)
Khaao pho:ht sohng bpro:ht, a corn soup of thin-sliced waxy corn boiled in stock with pork, chicken and shrimp. From Jeeb Bunnag, 1933.
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.
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.
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'.
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.
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.
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.
Khanohm faawy or Khanohm handtraa - A Forgotten Thai Dessert and Snack ขนมฝอย หรือ ขนมหันตรา
Khanohm faawy or Khanohm handtraa A Forgotten Thai Dessert and Snack ขนมฝอย หรือ ขนมหันตรา
Known as Khanohm faawy (ขนมฝอย) or Khanohm handtraa, this sweet or savory packet can be a dessert or a snack. The dessert has a sweet filling of silky mung beans and a coconut marzipan-like paste, while the snack’s savory filling consists of shrimp and pork minced and seasoned with garlic, coriander root and white peppercorns. Each is theatrically wrapped in a striking nest of skillfully crafted duck’s egg thread.
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