Snacks and light meals recipes (ตำราอาหารว่างอย่างไทย) Archives

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.

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.

Baked Massaman (มัสหมั่นขาวอบ; mat man khaao ohp)

Baked Massaman, a molded rice dish with spiced beef and pickled garnishes. From Jeeb Bunnag's 1945 cookbook of Thai tea accompaniments and snacks.

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.

bplaa naaem (ปลาแนม) - A Siamese aristocratic small plate snack

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.

“Sang-de-Boeuf Porcelain” Fermented Rice Noodles by Princess Jongjittanom Dissakul (ขนมจีนครามแดง อย่าง หม่อมเจ้าหญิงจงจิตรถนอม ดิศกุล ; khanohm jeen khraam daaeng)

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.

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.

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.

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.

Vegetable Broth with Fried Bread Croutons (ชุบผักกับขนมปังทอด; choop phak gap khanohm bpang thaawt)

Choop phak gap khanohm bpang thaawt, six vegetables simmered and strained to a clear umami broth, topped with fried croutons. Jeeb Bunnag, 1933.

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.

Fermented Rice Noodles with Sweet Prawn-and-Mung-Bean Sauce (ขนมจีนน้ำพริก; khanohm jeen naam phrik)

Khanohm jeen naam phrik: fermented rice noodles with pounded prawn, roasted mung bean and tamarind-coconut sauce. Lady Gleep Mahithaawn, 1949.

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.

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.

Steamed Dumplings with Scalloped Edges (ปั้นขลิบนึ่ง; bpan khlip neung)

Steamed Dumplings with Scalloped Edges featuring a savory pork, chicken, and peanut filling wrapped in a special rice flour dough. From Jeeb Bunnag's 1945 royal cookbook.

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.

ม้งกรคาบแก้ว กับ ม้าฮ่อ ; mohng gaawn khaap gaaeo + maa haaw

Galloping horse & Crystal Dragon - Fruits Served with Sweet and Savory Peanut Sauce (มังกรคาบแก้ว กับ ม้าฮ่อ ; mohng gaawn khaap gaaeo + maa haaw)

Sweet and sour fruit slices are served with a nutty, sweet-savory peanut sauce condiment that balances the fruits’ natural tartness, and decorated with coriander leaves and julienned fresh long red pepper for a sophisticated finish. The paste-like condiment is typically made from the Three Kings of Thai cuisine (coriander root, garlic and ground white pepper) fried together with chopped shallots, minced pork belly and shrimp meat, along with crushed roasted peanuts, and seasoned with fish sauce [or salt], and palm sugar.

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.

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.

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