Haawng curry of pork belly, chicken and duck in a star anise and tao chiao paste, finished with daylily flowers, sweet before salty. From Puang Bunnag, 1931.

The post Three Companions Haawng Curry with Dried Daylily Flowers (แกงหองสามสหาย กับดอกไม้จีน; gaaeng haawng saam sa haai gap daawk mai jeen) appeared first on Thaifoodmaster.

Phat saam dtap: pork, beef and chicken livers, boiled and mold-shaped, stir-fried with garlic and cracked corn. From Jeeb Bunnag, 1933.

The post Stir-Fried Three Livers (ผัดสามตับ; phat saam dtap) appeared first on Thaifoodmaster.

Khanom sam kloe, palm sugar, coconut and sesame balls pressed together in threes, battered and deep-fried. From Princess Jongjittanom Dissakul, 1978.

The post Three Companions Fried Coconut Balls (ขนมสามเกลอ; kha nohm saam gluuhr) appeared first on Thaifoodmaster.

Saam gohk siiang bee, chicken-bone stock with young cassava and steamed pork-and-sago balls. From Jeeb Bunnag's 1933 Cookbook of Rice Companion Recipes.

The post Saam Gohk Siiang Bee Soup (สามก๊กเซียงบี้; saam gohk siiang bee) appeared first on Thaifoodmaster.

Khaao dtohm naam woon saam see, glutinous rice tinted with pandan and butterfly pea, wrapped in banana-leaf triangles. From Jeeb Bunnag, 1933.

The post Three-Color Glutinous Rice Parcels in Syrup (ข้าวต้มน้ำวุ้นสามสี; khaao dtohm naam woon saam see) appeared first on Thaifoodmaster.

Three-color fried rice: pork, shrimp and chicken rices seasoned with fish sauce, tomato sauce and curry powder, plated in sections. From Sai Yaowapa, 1935.

The post Three-Color Fried Rice (ข้าวผัดสามสี; khaao phat saam see) appeared first on Thaifoodmaster.

This week's folios:

- ผัดขี้เมา — Drunkard's Stir-Fry (Puang Bunnag, 1931)
- ต้มกะบีเปลือกอุลิต — Dtohm Sohm Kapi with Watermelon Rind, Pork Belly and Asoka-Tree Flowers (Puang Bunnag, 1931)
- แกงเผ็ดกุ้งกับฟักเหลือง — Spicy Curry of Deep-Sea Shrimp and Pumpkin (Jeeb Bunnag (Mrs. Samaknantapol / นาง สมรรคนันทพล), 1933)
- ดอกแคบรรจุไส้ชุบแป้งทอด — Battered Stuffed Vegetable Hummingbird Flowers (M.R. Tuang Sanitwong, 1935)
- ข้าวผัดชาววัง — Palace-Style Fried Rice (Lady Gleep Mahithaawn, 1949)
- ก๋วยเตี๋ยวชวา — Javanese Rice Noodles (Jeeb Bunnag (Mrs. Samaknantapol / นาง สมรรคนันทพล), 1933)
- ก๋วยเตี๋ยวแขก — Muslim-Style Curry Noodles (Princess Jongjittanom Dissakul, 1978)

The post Heritage 33: Issue Tuesday, November 3, 2026 appeared first on Thaifoodmaster.

Gaaeng phet goong gap fak leuuang, soft-shell shrimp and skin-on pumpkin in coconut milk, the paste fried in coconut fat. From Jeeb Bunnag, 1933.

The post Spicy Curry of Deep-Sea Shrimp and Pumpkin (แกงเผ็ดกุ้งกับฟักเหลือง; gaaeng phet goong gap fak leuuang) appeared first on Thaifoodmaster.

Javanese rice noodles cut into fine strands with a jelly knife, topped with shrimp, salted turnip and peanuts in chicken stock. From Jeeb Bunnag, 1933.

The post Javanese Rice Noodles (ก๋วยเตี๋ยวชวา; guay dtiaao cha waa) appeared first on Thaifoodmaster.

Vegetable hummingbird flowers filled with pork pounded with coriander root, battered and fried, with a pink-bean chili dip. From Sai Yaowapa, 1935.

The post Battered Stuffed Vegetable hummingbird flowers (daawk khaae) (ดอกแค) (ดอกแคบรรจุไส้ชุบแป้งทอด; daawk khaae ban joo sai choop bpaaeng thaawt) appeared first on Thaifoodmaster.

Dtohm sohm kapi curry of Watermelon Rind, Pork Belly, Shrimp, Duck Egg and Asoka-Tree Flowers soured with kaffir lime and tamarind, sweet leading sour and salty. From Puang Bunnag, 1931.

The post Dtohm Sohm Shrimp Paste Curry with Watermelon Rind, Pork Belly and Asoka-Tree Flowers (แกงต้มส้ม ต้มกะบีเปลือกอุลิต; gaaeng dtohm sohm dtohm ga bee bpleuuak oo lit) appeared first on Thaifoodmaster.

Guay dtiaao khaaek, beef simmered in curry paste and thin coconut milk over rice noodles, seasoned only at the table. Favorite Dishes, 1978.

The post Muslim-Style Curry Noodles (ก๋วยเตี๋ยวแขก; guay dtiaao khaaek) appeared first on Thaifoodmaster.

Drunkard's stir-fry of shrimp-pork meatballs, fingerroot, and basil in coconut cream, with optional Shaoxing. From Lady Plean's 1931 collection.

The post Drunkard’s Stir-Fry (ผัดขี้เมา; phat khee mao) appeared first on Thaifoodmaster.

Khao phat chao wang, fried rice cooked in the rendered fat of salt-stewed pork with shrimp and egg. From Lady Gleep Mahithaawn, 1949.

The post Palace-Style Fried Rice (ข้าวผัดชาววัง; khaao phat chaao wang) appeared first on Thaifoodmaster.

This week's folios:

- แกงกระเทียมดอง — Pickled Garlic Soup with Pork or Shrimp and Fried Egg (M.R. Tuang Sanitwong, 1935)
- พระรามลงสรง — Phra Ram Long Song (Phra Ram Bathing) (Puang Bunnag, 1931)
- ยำแตงกวาทรงเครื่อง — Deluxe Cucumber Salad (Princess Jongjittanom Dissakul, 1978)
- พล่าปูทะเล — Sea Crab Phlaa with Crisp-Fried Potato (Puang Bunnag, 1931)
- ไก่สำออย — Chicken Sam-oi (M.R. Tuang Sanitwong, 1935)
- แกงต้มกะทิฟักเหลือง — Pumpkin Simmered in Coconut Milk with Pounded Dried Shrimp and Shrimp Scored to Lie Straight (Jeeb Bunnag (Mrs. Samaknantapol / นาง สมรรคนันทพล), 1933)
- ฉู่ฉี่เมืองปราณ — Pran-Style Choo Chee Squid (M.R. Tuang Sanitwong, 1935)

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