c1908 Fermented rice noodles and golden coconut chicken sauce with an Indian...
A gold-tinted coconut-based broth featuring chicken simmered with a generous amount of galangal and turmeric. Warm, silky and soothing, the broth is served over fermented […] The post c1908 Fermented...
View Article“Sang-de-Boeuf Porcelain” Fermented Rice Noodles by Princess Jongjittanom...
From the kitchens of Varadis Palace, this light meal for the Royal Family is comprised of fermented rice noodles with a deep-red sauce, featuring cooked […] The post “Sang-de-Boeuf Porcelain” Fermented...
View Articlec1949 Salad of grilled pork and coconut-cooked pumpkin by Maawm Ying Soophaa...
The wonted flavor character of Siamese salad dressing is typically composed of short, layered phrases of flavor – sour, salty and sweet – at varying […] The post c1949 Salad of grilled pork and...
View Articlec1937 Shrimp and tomato curry (แกงกุ้งกับมะเขือเทศ คู่มือการครัว นางสาวฉลวย...
Stocked with a contemporary brew of umami-rich ingredients, this ancient, bright and slightly sour coconut-based shrimp and tomato curry demonstrates how simple – yet clever – flavor-layering...
View ArticleCurry of yellow chilies with whole quail, fresh turmeric and lemon basil...
Salty leading and sour-sweet to follow, this coconut-based gaaeng phet spicy curry might be made of chilies, but it is fruitier than it is spicy, and lighter than it is dense. Originally cooked with...
View ArticleGrilled beef and mangosteen (or grape) salad with mint dressing, by Princess...
This grilled beef salad with luscious mangosteen (or grapes) is seasoned with a crisp, cooling dressing of fermented shrimp paste and mint. The mangosteen’s tropical character – a flavor redolent of...
View Articlec1933 Water-based spicy curry of fatty chicken and seven spices...
This water-based, spicy chicken curry is made with corn-yellow rendered chicken fat instead of coconut cream. Dark reddish-brown in color, this full-bodied and fatty beak-to-tail curry presents the...
View ArticlePork liver and firm pork fat fried in batter (มันสลับตับสุกร; man salap dtap...
Slices of firm pork fat and pork liver are alternately layered on top of one another and tied into bite-sized bundles using green threads made […] The post Pork liver and firm pork fat fried in batter...
View Articlec1933 An Auspicious fish ball curry with two basils (แกงเผ็ดปลาเล็กปลาน้อย;...
Typically, in Central-style curries, different types of basil are not used together. In higher cuisine, it is an unstated – but understood – practice to avoid blending the definitive scents of various...
View Articlec1933 Manifold flavors curry – a chicken and pineapple spicy curry...
At first glance, this chicken and pineapple curry might seem ordinary or plain. After all, even though spicy curries with sour notes have been relished for ages, they feature repetitive patterns that...
View Articlec1908 Chuu Chee with Mackerel (ฉู่ฉี่ปลาทู ; chuu chee bplaa thuu)
A salty-sweet, water-based chuu chee dish that features a thick, almost dry sauce. The deep burnt-red and shiny chuu chee sauce clings to the skin of the crispy mackerel, gold-colored from frying the...
View ArticleChuu Chee Curry of Stuffed Banana Chilies with Pork, Shrimp and Crab Meat...
This chuu chee features avocado-green banana chilies and the pinkish mixture of pork, shrimp and crab meats. The chilies are sliced open and stuffed with a mixture of the meats, which is seasoned with...
View ArticleCoconut Cream-Based Chuu Chee of Pork and Shrimp Glazed with Shrimp Tomalley...
In the context of Siamese samrub meal planning, this thick chuu chee of pork and shrimp with a reddish coconut-based, curry-like sauce is considered a side dish (ของจาน; khaawng jaan). It consists of...
View ArticleHistory’s first-ever recorded recipe for jungle curry by Lady Plean...
This is a coconut-based jungle curry of catfish featuring fresh green chilies, sand ginger and an upcountry herbal charm. The post History’s first-ever recorded recipe for jungle curry by Lady Plean...
View ArticleMixed Clear Shrimp Soup with Salted Fish, Shrimp, Cucumber, Mango and Pickled...
Gaaeng naawk maaw is a light and refreshing soup served at room temperature. The ingredients are meticulously sliced as if for a salad, placed in a serving bowl, and covered with a salty and naturally...
View Articlec1889 Garee Curry with Shrimp and Cucumber (แกงกะหรี่กุ้งกับแตงกวา; gaaeng...
In this old-fashioned coconut-based curry, orangey shrimp and bright green cucumber shine in a golden haze of curry powder, caressed by the light breeze of Indian flare. Cucumbers are used in...
View ArticleChiang Mai-Style Chicken Gaaeng Garee (แกงเผ็ดกะหรี่เชียงใหม่ ; gaaeng phet...
I discovered this unusual curry recipe hidden in a 1970 memorial book for Ms. Bootree Gralaksa. Born in Bangkok in 1898, Ms. Bootree spent her entire life, from childhood on, in a wooden house on Maha...
View Articlec1935 Stuffed Potatoes with Bitter Orange Fragrant Beef Gaaeng Garee...
In Anglo-Indian cuisine, potatoes were used liberally in the curries; alongside the favorite sour chutneys, curries were also accompanied by fried, baked, boiled or mashed potatoes. Although the potato...
View ArticleDuck Curry with Prunes and Apples (แกงเป็ดกับพรูนและแอปเปิ้ล อย่าง ม.ล. เติบ...
When it comes to pairing fruits with meats in savory dishes, it’s hard to match the bold tangy-luscious combination of apples and prunes in this old-fashioned coconut-based spicy curry with braised...
View ArticlePan Roasted Duck Breast and Hairy-Fruited Eggplant Curry (แกงเป็ดคั่วมะอึก;...
The hairy-fruited eggplant, known as ‘maeuk’ in Thai, is similar to the tomato in its unique confluence of sweetness, fruitiness, and savoriness. This ingredient is used in a wide range of Siamese...
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