Home > Thai food recipes > Snacks and light meals recipes (ตำราอาหารว่างอย่างไทย)
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.
Special Egg Noodles (บะหมี่พิเศษ; ba mee phi saeht)
Special Egg Noodles (บะหมี่พิเศษ; ba mee phi saeht)
Ba mee phi saeht, egg noodles stir-fried with crab, chicken, and pork, garnished with scored carrots. From Jeeb Bunnag's 1945 cookbook.
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.
Fish Miang Naem (เมี่ยงแนมปลา; miiang naaem bplaa)
Fish Miang Naem (เมี่ยงแนมปลา; miiang naaem bplaa)
Miiang naaem bplaa, grilled snakehead fish with fire-roasted galangal juice and bitter orange, served in lettuce cups. Jeeb Bunnag, 1933.
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.
Arabian noodles
c1936 Arabian noodles – Princess Maao Thongthaem’s Siamese-Orientalist fermented rice noodles light meal (ขนมจีนอาหรับ อย่าง เม้า ทองแถม; khanohm jeen aarap)
Shanghai-Style Fried Rolls (ทอดมันเซี่ยงไฮ้; thaawt man siiang hai)
Shanghai-Style Fried Rolls (ทอดมันเซี่ยงไฮ้; thaawt man siiang hai)
Thaawt man siiang hai, pork and crab rolls in tofu skin with five-spice, steamed then fried. From Jeeb Bunnag's 1933 cookbook.
Baked Massaman (มัสหมั่นขาวอบ; mat man khaao ohp)
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.
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.
Perplexing Mee Suaa (หมี่สั้วฉงน; mee suaa cha ngohn)
Perplexing Mee Suaa (หมี่สั้วฉงน; mee suaa cha ngohn)
Mee suaa cha ngohn: wheat noodle bundles bound with shrimp-corn paste, steamed, served in clear pork-crab broth. Jeeb Bunnag, 1933.
mee graawp (หมี่กรอบ)
Sour-Sweet Savory Crispy Rice Vermicelli with Bitter Orange (Mee Krob) (หมี่กรอบส้มซ่าทรงเครื่อง ; Mee Graawp)
mee graawp sohng khreuuang (หมี่กรอบทรงเครื่อง), is an exquisitely regal dish of crispy rice vermicelli. The delicate noodles strands are washed and dried, then fried to a crisp light-golden hue. They retain their brittle crunch and airy texture even after being stir-fried with a clinging sticky sauce that encases the noodles in a thin layer of sheen. This sauce, mixed into the noodles together with other ingredients such as thin slices of pickled garlic and bitter orange peel, impart the dish with a light, fresh sweet and sour, and slightly salty and citrusy glaze.
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.
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.
KhaoMee
Khao Mee Seasoned Rice (ข้าวหมี่อย่างคลุก; khaao mee yaang khlook)
This article explores two methods of preparing Mee Fried Rice - the traditional Khao Mee Fried Rice and the lighter, seasoned rice alternative known as khaao mee yaang khlook. Discover the flavor chemistry at play and choose your preferred method for a delicious meal.
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.
miang-bplaa-naaem
bplaa naaem (ปลาแนม) - A Siamese aristocratic small plate snack
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.
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.
phat-phrik-khing
Old-Fashioned Phat Phrik Khing, Yesteryear's Travel Food (ผัดพริกขิง อาหารคนเดินทาง)
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.
Mushroom-Shaped Bread Appetizer (ขนมปังดอกเห็ด; khohn ma bpang daawk het)
Mushroom-Shaped Bread Appetizer (ขนมปังดอกเห็ด; khohn ma bpang daawk het)
Mushroom-Shaped Bread Appetizer features egg-filled chicken intestines crafted to resemble mushrooms, served in a clear garlic-coriander broth. From Jeeb Bunnag, 1945.
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