Gaaeng jeuut with barramundi and lily bulbs soaked until petals open. Thai-Chinese clear soup from Jeeb Bunnag's 1933 cookbook.

The post Mild Soup of Barramundi and Lily Bulbs (แกงจืดปลากะพงแป๊ะฮะ; gaaeng jeuut bplaa ga phohng bpae ha) appeared first on Thaifoodmaster.

This week's folios:

- แกงเผ็ด แบบสากล — “International Style” Spicy Curry (Gingganok Gaanjanaaphaa, 1935)
- ล่าเตียง — Lattice-Wrapped Shrimp Bites (Jeeb Bunnag, 1933)
- แกงต้มยำเห็ดโคน — Termite Mushroom Tom Yam Curry (Jeeb Bunnag, 1933)
- ผัดกรกฏชะคราม — Stir-fried Crab with Seablite (Jeeb Bunnag, 1933)
- ขนมเบื้องอิสลาม — Islamic Khanom Bueang (Jeeb Bunnag, 1945)
- ทอดมันเซี่ยงไฮ้ — Shanghai-Style Fried Rolls (Jeeb Bunnag, 1933)
- ตับสุกกรอบ — Crispy Cooked Liver (Jeeb Bunnag, 1933)

The post Heritage 19: Issue Thursday, May 21, 2026 appeared first on Thaifoodmaster.

Phat gaawn goht cha khraam, sea crab stir-fried with seablite — a briny coastal herb — in garlic and pork lard. Jeeb Bunnag, 1933.

The post Stir-fried Crab with Seablite (ผัดกรกฏชะคราม; phat gaawn goht cha khraam) appeared first on Thaifoodmaster.

Dtap sook graawp, pork liver boiled then deep-fried in a coconut cream batter with garlic and coriander root. Jeeb Bunnag, 1933.

The post Crispy Cooked Liver (ตับสุกกรอบ; dtap sook graawp) appeared first on Thaifoodmaster.

Thaawt man siiang hai, pork and crab rolls in tofu skin with five-spice, steamed then fried. From Jeeb Bunnag's 1933 cookbook.

The post Shanghai-Style Fried Rolls (ทอดมันเซี่ยงไฮ้; thaawt man siiang hai) appeared first on Thaifoodmaster.

Khanom bueang itlaam, a Thai-Muslim ghee-fried parcel of laminated wheat dough filled with turmeric-spiced chicken, potato, and onion. Jeeb Bunnag, 1945.

The post Islamic Khanom Bueang (ขนมเบื้องอิสลาม; khanom bueang itlaam) appeared first on Thaifoodmaster.

Laa dtiiang: shrimp and coriander filling folded in a finger-drizzled duck egg lattice. From Jeeb Bunnag's 1933 Cookbook of Rice Companion Recipes.

The post Lattice-Wrapped Shrimp Bites (ล่าเตียง; laa dtiiang) appeared first on Thaifoodmaster.

Gaaeng dtohm yam het khohn — termite mushrooms in reduced, strained stock with shredded chicken and crispy fried garlic. Jeeb Bunnag, 1933.

The post Termite Mushroom Tom Yam Curry (แกงต้มยำเห็ดโคน; gaaeng dtohm yam het kho:hn) appeared first on Thaifoodmaster.

This week's folios:

- ส้มตำมะละกอ — Earliest printed recipe for Papaya Som Tum (Nor.Sor.Hor.Dor, 1929)
- ลาบเลือดโคหรือสุกร อีกวิธี ๑ — Laap with Cow or Pig Blood, Another Method (Nor.Sor.Hor.Dor, 1929)
- ลาบเลือดโคหรือสุกร — Laap with Beef or Pork Blood (Nor.Sor.Hor.Dor, 1929)
- ลาบปลาดุกหรือไก่หรือเนื้อวัว — Laap of Catfish, Chicken, or Beef (Nor.Sor.Hor.Dor, 1929)
- วิธีเผาหัวสุกรป่า — Fire-Roasted Wild Boar Head Fermented with Bamboo Shoots and Salt (Nor.Sor.Hor.Dor, 1929)
- วิธีปิ้ง — Method of Grilling (bping) (Nor.Sor.Hor.Dor, 1929)
- ย่างปลา เนื้อสัตว์ต่างๆ และนกใหญ่ — Grilling Fish, Various Meats, and Large Birds (Nor.Sor.Hor.Dor, 1929)

The post Heritage 18: Issue Thursday, May 14, 2026 appeared first on Thaifoodmaster.

Sohm dtam ma la gaaw, the first printed Siamese recipe for som tum — a Central Thai papaya salad with dried shrimp. Tamra Khraawp Lo:hk, 1929.

The post The Earliest Printed Recipe for Papaya Som Tum (ส้มตำมะละกอ; sohm dtam ma la gaaw) appeared first on Thaifoodmaster.

Yaang bplaa: fish, meats, and large birds smoke-dried over smoldered coconut husk with banana leaf covering. Tamra Khraawp Lo:hk, 1929.

The post Grilling Fish, Various Meats, and Large Birds (ย่างปลา เนื้อสัตว์ต่างๆ และนกใหญ่; yaang bplaa neuua sat dtaang dtaang lae nohk yai) appeared first on Thaifoodmaster.

Method of Grilling (วิธีปิ้ง): bamboo-clamped indirect charcoal grilling of fish and meat for preservation. From Tamra Khraawp Lo:hk, 1929.

The post Method of Grilling (วิธีปิ้ง; wi thee bping) appeared first on Thaifoodmaster.

Laap leuuat, cow or pig blood Laap with dry-roasted chili paste and reduced pla ra, served raw or cooked. Tamra Khraawp Lo:hk, 1929.

The post Laap with Cow or Pig Blood, Another Method (ลาบเลือดโคหรือสุกร อีกวิธี ๑; laap leuuat kho:h reuu soo gaawn eek wi thee neung) appeared first on Thaifoodmaster.

Laap bplaa dook, minced catfish, chicken, or beef with fire-roasted aromatics, hot pla ra, and toasted rice powder. Tamra Khraawp Lo:hk, 1929.

The post Laap of Catfish, Chicken, or Beef (ลาบปลาดุกหรือไก่หรือเนื้อวัว; laap bplaa dook reuu gai reuu neuua wuaa) appeared first on Thaifoodmaster.

Wi thee phao huaa soo gaawn bpaa: wild boar's head fire-roasted, then salt-fermented with bamboo shoots for 20 days. Tamra Khraawp Lo:hk, 1929.

The post Method for Roasting Wild Boar’s Head – Fire-Roasted Wild Boar Fermented with Bamboo Shoots and Salt (วิธีเผาหัวสุกรป่า; wi thee phao huaa soo gaawn bpaa) appeared first on Thaifoodmaster.