This week's folios:

- แกงกุ้งสำเภา — Junk-Ship Shrimp Curry (Maawm Ying Soophaa, 1949)
- ยำไก่ — Yam of Chicken (c. 1890) (Maawm Sohm Jeen , 1890)
- ผัดปูทะเลผสม — Stir-Fried Mixed Sea Crab (M.R. Tuang Sanitwong, 1935)
- ไข่ดวงเดือน — Full Moon Eggs (Maawm Ying Soophaa, 1949)
- ปลาร้าปลาดุกข้าวคั่วปิ้ง — Grilled Catfish-and-Roasted-Rice Pla Ra Relish (Lady Gleep Mahithaawn, 1949)
- ข้าวผัดนก — Bird Fried Rice (Lady Gleep Mahithaawn, 1949)

The post Heritage 29: Issue Tuesday, September 29, 2026 appeared first on Thaifoodmaster.

Catfish-and-roasted-rice pla ra grilled in banana leaf with shallots, galangal and coconut cream until the leaf chars. From Lady Gleep Mahithaawn, 1949.

The post Grilled Catfish-and-Roasted-Rice Pla Ra Relish (ปลาร้าปลาดุกข้าวคั่วปิ้ง; bplaa raa bplaa dook khaao khuaa bping) appeared first on Thaifoodmaster.

Phat bpuu tha laeh pha sohm: picked crab meat and fat stir-fried with shiitake, pork and peas in a flour-bound bone-stock sauce. Tamrap Sai Yaowapa, 1935.

The post Stir-Fried Mixed Sea Crab (ผัดปูทะเลผสม; phat bpuu tha laeh pha sohm) appeared first on Thaifoodmaster.

Khaao phat nohk, field fowl or any small bird stir-fried with pork ham and mustard powder. From Lady Gleep Mahithaawn, 1949.

The post Bird Fried Rice (ข้าวผัดนก; khaao phat nohk) appeared first on Thaifoodmaster.

Yam gai: chicken simmered in coconut milk until dry, then dressed with mint, kaffir lime and green mango. Maawm Sohm Jeen, Tamra Gap Khao, 1890.

The post Yam of Chicken (ยำไก่; yam gai) appeared first on Thaifoodmaster.

Full Moon Eggs, hard-boiled egg halves stuffed with ham, pork fat, and chicken, wrapped in caul fat and fried in lard. Maawm Ying Soophaa, 1949.

The post Full Moon Eggs (ไข่ดวงเดือน; khai duaang deuuan) appeared first on Thaifoodmaster.

Gaaeng goong sam phao, a palace phrik khing curry of whole shrimp soured with chebulic myrobalan. From Maawm Ying Soophaa's Divine Dishes, 1949.

The post Junk-Ship Shrimp Curry (แกงกุ้งสำเภา; gaaeng goong sam phao) appeared first on Thaifoodmaster.

This week's folios:

- แกงเผ็ดไก่ — Spicy Chicken Curry (Maawm Sohm Jeen, 1890)
- แกงบวนนกเป็ดน้ำ — Buaan Curry of Wild Duck (Maawm Sohm Jeen , 1890)
- ผัดเป็ดผัดไก่ — Stir-Fried Duck or Chicken with Peas (Maawm Sohm Jeen , c., 1890)
- เนื้ออร่อย — Tasty Beef in Thick Coconut Milk (Lady Gleep Mahithaawn, 1949)
- ยำเครื่องในโค — Yam of Beef Innards (Maawm Sohm Jeen , c., 1890)
- พล่ากุ้งฝอยสด — Phla of Fresh Transparent Shrimp (Maawm Sohm Jeen , c., 1890)
- เชื่อมขิง — Ginger in Syrup (Maawm Sohm Jeen , c., 1890)

The post Heritage 28: Issue Wednesday, September 23, 2026 appeared first on Thaifoodmaster.

Cheuuam khing: young ginger pricked with a needle, steeped six nights in brine and alum, scalded three times before sugar. Tamra Gap Khao, 1890.

The post Ginger in Syrup (เชื่อมขิง; cheuuam khing) appeared first on Thaifoodmaster.

Yam khreuuang nai kho:h, beef innards cleaned with slaked lime and dressed without coconut. From Maawm Sohm Jeen's Tamra Gap Khao, c. 1890.

The post Yam of Beef Innards (ยำเครื่องในโค; yam khreuuang nai kho:h) appeared first on Thaifoodmaster.

Phlaa goong faawy soht, raw transparent shrimp dressed whole and unpeeled with mint, from Maawm Sohm Jeen's Tamra Gap Khao, c. 1890.

The post Phla of Fresh Transparent Shrimp (พล่ากุ้งฝอยสด; phlaa goong faawy soht) appeared first on Thaifoodmaster.

Gaaeng buaan nohk bpet naam, wild duck fried in lard then boiled in lemongrass leaf juice with no coconut. From Tamra Gap Khao, 1890.

The post Buaan Curry of Wild Duck (แกงบวนนกเป็ดน้ำ; gaaeng buaan nohk bpet naam) appeared first on Thaifoodmaster.

Phat bpet phat gai, duck or chicken stir-fried over caramelized soybean paste and lard, peas kept crisp. Maawm Sohm Jeen, Tamra Gap Khao, 1890.

The post Stir-Fried Duck or Chicken with Peas (ผัดเป็ดผัดไก่; phat bpet phat gai) appeared first on Thaifoodmaster.

Gaaeng phet gai, chicken simmered in a pork-lard-fried red curry paste with optional brandy or sherry. From Maawm Sohm Jeen's Tamra Gap Khao, c. 1890.

The post Spicy Chicken Curry (แกงเผ็ดไก่; gaaeng phet gai) appeared first on Thaifoodmaster.

Neua aroy, beef tenderloin simmered in thick coconut milk with a roasted coriander-cumin paste. Lady Gleep Mahithaawn, 1949.

The post Tasty Beef in Thick Coconut Milk (เนื้ออร่อย; neuua a raawy) appeared first on Thaifoodmaster.