Spicy Salad of Grilled Tiger Prawns, Mackerel, Lemongrass and Aromatics with...
If we could strip away the spices, the seasonings, the vegetables and the herbs from savory dishes we could uncover their naked flavor profile core. There, we would encounter a strong savory-umami,...
View ArticleSwamp Eel Triple-Layered Red Curry with Fingerroot, Bitter Ginger, Sand...
This eel curry includes a greater-than-usual quantity of aromatics used over three stages. First, the eel is cleaned and sliced into segments; then it is fried with a generous amount of lemongrass,...
View ArticleMassaman Curry – The Untold Story (แกงมัสมั่น – แกงมาชะแมน – แกงหมัดสมั่น)
Considered by some to be the most famous, and the most delicious, dish in Thai cooking, the story of Massaman curry is interwoven with trade, politics and religion in 17th-century Siam. The story is...
View ArticleKhanohm faawy or Khanohm handtraa A Forgotten Thai Dessert and Snack ขนมฝอย...
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,...
View ArticleThai Relish of Fermented Fish, Grilled Catfish, Pork and Shrimp...
Fish fermentation consists of a simple salt-curing process: mixing or coating a whole fish, sliced fish or minced fish meat with salt and rice husks (or ground roasted rice). The mixture is then...
View ArticleThai Chili Relish with Pork, Shrimp and Fresh Peppercorns (น้ำพริก พริกไทยสด...
Studded with small green peppercorns that burst with a mild peppery pungency, this relish is not as spicy as one might expect from a Thai chili relish - nor does the sour taste serve as a noticeable...
View ArticleAncient ‘naam phrik laao’ chili relish (ripe garlic chili relish)...
In Lady Plean Passakornrawong’s book “Maae Khruaa Huaa Bpaa (MKHP) (ตำราแม่ครัวหัวป่าก์)”, naam phrik laao chili relish was employed in various recipes. Rarely used anymore this relish was used as a...
View ArticleAncient roasted chili jam (naam phrik phao bo:h raan ; น้ำพริกเผาโบราณ)
In today’s Thai food jargon, roasted chili paste is a mash-up of what were once two very distinct items: roasted chili paste (nam phrik phao; น้ำพริกเผา) and fried chili paste (nam phrik phat;...
View Articlec1889 Faux Rhino Skin Salad (ยำโขนงเนื้อเทียม หรือ ยำหนังหมู ; yam kho:h...
This old-fashioned Siamese pork skin salad is adapted from an 1889 rhino skin salad recipe. It features thin glossy slices of cooked pork skin, simmered in rich coconut cream, and mixed with dried...
View Articlec1890 Fresh roselle salad with acid-cured shrimp (ยำผลกระเจี๊ยบ...
If you can’t obtain fresh roselle fruits, I suggest that you try to grow some, or substitute them with any sour red fruit (such as cranberries). This is a wonderful salad that had fallen into...
View Articlec1933 Sour bilimbi fruit and crispy candied peanut salad with pork, shrimp...
A peanut bar might be considered an unlikely ingredient for an old-fashioned Siamese-style salad. Yet, peanut bars were familiar to the Siamese as early as the Ayutthaya period and were part of a...
View ArticlePomelo salad with salted shrimp and a lemongrass-infused coconut cream...
Multiple ingredients in a salad can produce structural noise and clutter that will disrupt the salad’s rhythm, resulting in a confusing disharmony. Therefore, it is our responsibility to understand and...
View ArticleSalad of smoked grilled duck breast with roasted shallots and bitter yellow...
A pla (พล่า) style salad of smoked grilled duck with roasted caramelized shallots, bitter yellow eggplants, and aromatics. The duck is smoke-grilled to medium-well doneness. Red, gamey and fatty, it is...
View ArticleTamarind flesh chili relish (น้ำพริกส้มมะขามเปียก; naam phrik sohm ma khaam...
A relish from chilies, dried shrimp, tamarind flesh, garlic and fermented shrimp paste (kapi), pounded, seasoned, and then fried in pork lard; then seasoned with palm sugar and fish sauce; and served...
View Articlec1941 Old-Fashioned spicy curry of chicken with young chilies...
This is a classical Siamese spicy curry that displays a spicy, salty and sweet flavor profile, and uses common curry ingredients such as pea eggplants and young green chilies with an interesting dry...
View ArticleGrilled banana leaf parcels filled with butter-fried rice with chicken,...
The khaao ngohp gai (ข้าวงบไก่) recipe by Mom Chao Sai Ladawan (Princess Saisawali Phirom) evokes the flavor and aesthetics of Muslim-style cooking. First, cooked rice, chicken, and chicken offal are...
View ArticleGrilled banana leaf parcels filled with curried rice, shrimp meat grated...
The khaao ngohp goong (ข้าวงบกุ้ง) of Mom Chao Sai Ladawan (Princess Saisawali Phirom) is a dish of seasoned curried rice mixed with shrimp meat, shrimp tomalley, grated coconut, and herbs. The rice...
View Articlec1908 Haaw Mohk steamed savory curried cakes featuring crab meat, chicken,...
This festive and rich recipe is for a coconut-based haaw mohk featuring chicken, crab and pork meats. This recipe was chosen from the various versions available at the time by Lady Plean...
View ArticleHaaw mohk steamed savory curried fish cakes (ห่อหมกปลา ; haaw mohk bplaa)
This recipe is for a coconut-based haaw mohk featuring clown featherback fish meat (เนื้อปลากราย) and slices of firm snakehead fish (ปลาช่อน). It is a classic recipe that follows the ancient haaw mohk...
View ArticleTamarind flower chili relish inspired by Princess Jongjittanom Dissakul...
This relish uses tamarind flowers – the flowers are in full bloom during the end of summer and the beginning of the rainy season. Tamarind flowers are mildly sour and give the relish a distinct floral...
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