Home > Thai food recipes > Snacks and light meals recipes (ตำราอาหารว่างอย่างไทย)
Alternating Colored Conch Shells (สังข์สลับสี; sang sa lap see)
Alternating Colored Conch Shells (สังข์สลับสี; sang sa lap see)
Alternating Colored Conch Shells, multicolored dumplings tinted with natural dyes and shaped like conch shells. From Jeeb Bunnag's 1945 dessert cookbook.
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.
Khanohm jeen with Hindu Style Nam Ya Sauce (น้ำยาฮินดู; naam yaa hin duu)
Khanohm Jeen with Hindu Style Nam Ya Sauce (น้ำยาฮินดู; naam yaa hin duu)
Naam yaa hin duu, a coconut curry sauce with red and white beans, flavored with fermented soybean paste. From Jeeb Bunnag'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.
miang-bplaa-naaem
bplaa naaem (ปลาแนม) - A Siamese aristocratic small plate snack
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.
Steamed Dumplings with Scalloped Edges (ปั้นขลิบนึ่ง; bpan khlip neung)
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.
Magical Turtle Egg Dumplings (ขนมไข่เต่าวิเศษ; khanohm khai dtao wiset)
Magical Turtle Egg Dumplings (ขนมไข่เต่าวิเศษ; khanohm khai dtao wiset)
Khanohm khai dtao wiset, oval rice flour dumplings in salty coconut cream with shrimp tomalley, from Jeeb Bunnag's 1933 cookbook.
“Sang-de-Boeuf Porcelain” Fermented Rice Noodles by Princess Jongjittanom Dissakul (ขนมจีนครามแดง อย่าง หม่อมเจ้าหญิงจงจิตรถนอม ดิศกุล ; khanohm jeen khraam daaeng)
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.
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.
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.
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.
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.
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.
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.
Steamed Gelatinous Rice with Beef Topping (ข้าวเหนียวนึ่งหน้าเนื้อ; khaao niaao neung naa neuua)
Steamed Gelatinous Rice with Beef Topping (ข้าวเหนียวนึ่งหน้าเนื้อ; khaao niaao neung naa neuua)
Steamed Sticky Rice with Beef Topping features pandan-infused rice crowned with coconut-fried salted beef floss. From Jeeb Bunnak's 1945 Thai cookbook.
Extraordinary Fresh Rice Crackers (ข้าวเกรียบสดวิเศษ; khaao griiap soht wi saeht)
Extraordinary Fresh Rice Crackers (ข้าวเกรียบสดวิเศษ; khaao griiap soht wi saeht)
Khaao griiap soht wi saeht: rice porridge spread thin on a khanom khrok griddle, filled with minced prawn and kaffir lime. Gingganok, 1935.
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.
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.
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.
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