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

The post Vegetable Broth with Fried Bread Croutons (ชุบผักกับขนมปังทอด; choop phak gap khanohm bpang thaawt) appeared first on Thaifoodmaster.

This week's folios:

- แกงปลาเทโพหรือปลาสวายกับใบแมงลัก — Curry of Black Ear Catfish or Iridescent Shark with Lemon Basil (Mrs. Paan Nanthaaphiwat, 1953)
- แกงไก่เจ๊ก — Chinese-Style Chicken Soup (Mrs. Paan Nanthaaphiwat, 1953)
- พริกขิงภุกาม — phrik Khing Phukam (Jeeb Bunnag, 1933)
- ขนมปังหน้ากุ้ง — Shrimp-Topped Bread Canapes (Jeeb Bunnag, 1933)
- เนื้อทิพย์ — Heavenly Beef (Jeeb Bunnag, 1933)
- ดุลด๊ะ — Dulda, a Raita-Style Yogurt Salad (Hibrahim Haji Rocheedee Bin Dtwan, 1933)
- ชมพู่สาแหรกต้มครีม — Malay Rose Apple in Glass Syrup and Cream (Jeeb Bunnag, 1933)

The post Heritage 14: Issue Thursday, April 9, 2026 appeared first on Thaifoodmaster.

Neuua thip, beef rump stir-fried in thick coconut milk with Indian turmeric, served on cabbage with a chili dipping sauce. Jeeb Bunnag, 1933.

The post Heavenly Beef (เนื้อทิพย์; neuua thip) appeared first on Thaifoodmaster.

Chohm phuu saa raaek dtohm khreem: Malay apple wedges simmered in strained glass syrup, served chilled with cream. Jeeb Bunnag, 1933.

The post Malay Rose Apple in Glass Syrup and Cream (ชมพู่สาแหรกต้มครีม; chohm phuu saa raaek dtohm khreem) appeared first on Thaifoodmaster.

Gaaeng bplaa thaeh phoh, water-based catfish curry with lemon basil, tamarind, and a pounded dry spice paste. Mrs. Paan Nanthaaphiwat, 1953.

The post Curry of Black Ear Catfish or Iridescent Shark with Lemon Basil (แกงปลาเทโพหรือปลาสวายกับใบแมงลัก; gaaeng bplaa thaeh pho:h reuu bplaa sawaai gap bai maaeng lak) appeared first on Thaifoodmaster.

Dulda, a raita-style yogurt salad with duck egg, mint, and coriander, from Hibrahim Haji Rocheedee Bin Dtwan's Islamic Cookbook, 1933.

The post Dulda (ดุลด๊ะ; doon da) appeared first on Thaifoodmaster.

Khanohm bpang naa goong: fried bread squares topped with coconut-cream shrimp, garnished with semi-matured coconut in a cross. Jeeb Bunnag, 1933.

The post Shrimp-Topped Canapes (ขนมปังหน้ากุ้ง; khanohm bpang naa goong) appeared first on Thaifoodmaster.

Phrik khing phukam, a crispy phrik khing (พริกขิง) of deep-fried smoke-dried fish and shrimp with lemongrass, bound in a fish sauce glaze. Jeeb Bunnag, 1933.

The post phrik Khing Phukam (พริกขิงภุกาม; phrik khing phoo gaam) appeared first on Thaifoodmaster.

Gaaeng gai jek, Sino-Thai chicken soup on skimmed bone broth with wood ear mushroom and chili lard finish. Paan Nanthaaphiwat, 1953.

The post Chinese-Style Chicken Soup (แกงไก่เจ๊ก; gaaeng gai jek) appeared first on Thaifoodmaster.

This week's folios:

- ไก่ซามัน (แขก) — Chicken Saman - Indian-Style (Mrs. Paan Nanthaaphiwat, 1953)
- แกงเปรี้ยว (แกงแขก) — Sour Curry (Indian-Style Curry) (Mrs. Paan Nanthaaphiwat, 1953)
- แกงส้มปลาหมอกับถั่วแขก — Sour Curry of Climbing Perch with Snap Beans (Jeeb Bunnag, 1933)
- แกงจืดลูกชิ้นปลา — Clear Soup with Fish Balls (Jeeb Bunnag, 1933)
- บะหมี่กรกฎ — Cancer Crab Egg Noodles (Jeeb Bunnag, 1933)
- เมี่ยงถาดทอง — Miang on Golden Trays (Jeeb Bunnag, 1933)
- ยำเล็ก — Small Salad (Ibrahim Haji Roshidin Tuan , 1933)

The post Heritage 12: Issue Thursday, April 2, 2026 appeared first on Thaifoodmaster.

Yam lek, a Thai-Muslim vinegar-dressed salad with cucumber, mint, and bruised bird's eye chili. From the Islamic Cookbook, 1933.

The post Small Salad (ยำเล็ก; yam lek) appeared first on Thaifoodmaster.

Gai saa man, a Malay-style Thai-Muslim Saffron-Spiced Sweet-Savory Braised Chicken with Cardamom, Clove, Almond, and Mint. Rice Cooking and Curry, 1953.

The post Chicken Saman (Malay-Style) (ไก่ซามัน แขก); (gai saa man – khaek) appeared first on Thaifoodmaster.

Ba mee gaaw ra goht, puffed deep-fried egg noodles topped with crab, shrimp, and salted duck egg yolk balls. Jeeb Bunnag, 1933.

The post Cancer Crab Egg Noodles (บะหมี่กรกฎ; ba mee gaaw ra goht) appeared first on Thaifoodmaster.

Gaaeng bpriaao, Indian-style sour curry with a warm spice marinade, ghee-cooked chicken, and a clear yogurt-soured broth. Mrs. Paan Nanthaaphiwat, 1953.

The post Sour Curry (Indian-Style Curry) (แกงเปรี้ยว (แกงแขก); gaaeng bpriaao (gaaeng khaaek)) appeared first on Thaifoodmaster.

Memorial Book Culinary Selections (หนังสืองานศพ) - A historical Thai recipe from our archives.

The post Memorial Book Culinary Selections (หนังสืองานศพ) appeared first on Thaifoodmaster.