Phat faawng wi hohk so:h phohn: wild duck stir-fried with ornamental salted egg yolk dumplings in naam khlook khlik sauce. Jeeb Bunnag, 1933.

The post Stir-Fried Wild Duck with Salted Duck Egg Dumpling and Mustard Greens (ผัดฟองวิหคโสภณ; phat faawng wi hohk so:h phohn) appeared first on Thaifoodmaster.

Gaaeng phet bplaa dook so:ht, spicy catfish curry with snakehead fish pounded into the paste, pickled bamboo shoots, and tamarind. Jeeb Bunnag, 1933.

The post Spicy Curry of Single Catfish (แกงเผ็ดปลาดุกโสด; gaaeng phet bplaa dook so:ht) appeared first on Thaifoodmaster.

Naam phrik goong soht, a pounded shrimp relish with Songkhla tomalley paste, hairy eggplant, and salacca. From Jeeb Bunnag, 1933.

The post Fresh Shrimp Chili Relish (น้ำพริกกุ้งสด; naam phrik goong soht) appeared first on Thaifoodmaster.

Phat gai gap khaao phoht aawn, chicken and baby corn stir-fried with garlic, sauce thickened by pounded corn kernels. Jeeb Bunnag, 1933.

The post Stir-fried Chicken with Baby Corn (ผัดไก่กับข้าวโพดอ่อน; phat gai gap khaao pho:ht aawn) appeared first on Thaifoodmaster.

This week's folios:

- แกงไก่กับลิ้นจี่สด — Chicken Curry with Fresh Lychee (Jeeb Bunnag, 1933)
- หมี่สั้วฉงน — Perplexing Mee Suaa (Jeeb Bunnag, 1933)
- เป็ดย่างไตราว — Grilled Duck Dtai Raao (Jeeb Bunnag, 1933)
- แป๊ะซะปลาเผา — Roasted Fish Pae Sa (Jeeb Bunnag, 1933)
- เต้าเจี้ยวพล่า — Fermented Soybean Paste Dipping Relish (Jeeb Bunnag, 1933)
- แปลงกะปิคั่ว — Modified Roasted Shrimp Paste Relish (Jeeb Bunnag, 1933)
- สังขยาเผือก — Taro Custard (Jeeb Bunnag, 1933)

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Bplaaeng ga bpi khuaa: shrimp paste relish with salted black olive and smoke-dried fish, fried in broken coconut oil. Jeeb Bunnag, 1933.

The post Modified Roasted Shrimp Paste Relish (แปลงกะปิคั่ว; bplaaeng ga bpi khuaa) appeared first on Thaifoodmaster.

Sang kha yaa pheuuak, a steamed coconut cream custard with mold-pressed taro slices, from Jeeb Bunnag's 1933 Cookbook of Rice Companion Recipes.

The post Taro Custard (สังขยาเผือก; sang kha yaa pheuuak) appeared first on Thaifoodmaster.

Gaaeng gai gap lin jee soht: coconut chicken curry with whole fresh lychee, added last to preserve its floral aroma. Jeeb Bunnag, 1933.

The post Chicken Curry with Fresh Lychee (แกงไก่กับลิ้นจี่สด; gaaeng gai gap lin jee soht) appeared first on Thaifoodmaster.

Bpae sa bplaa phao: clay-roasted snakehead fish with chili jam and tamarind dressing, from Jeeb Bunnag's 1933 palace-style manuscript.

The post Roasted Fish Pae Sa (แป๊ะซะปลาเผา; bpae sa bplaa phao) appeared first on Thaifoodmaster.

Bpet yaang dtai raao: smoky grilled duck stir-fried with fermented bean curd and morning glory, tenderized in papaya leaves. Jeeb Bunnag, 1933.

The post Grilled Duck Dtai Raao – Grilled Duck Stir-Fried with Fermented Bean Curd and Morning Glory (เป็ดย่างไตราว; bpet yaang dtai raao) appeared first on Thaifoodmaster.

Mee suaa cha ngohn: wheat noodle bundles bound with shrimp-corn paste, steamed, served in clear pork-crab broth. Jeeb Bunnag, 1933.

The post Perplexing Mee Suaa (หมี่สั้วฉงน; mee suaa cha ngohn) appeared first on Thaifoodmaster.

Dtao jiaao phlaa, fermented soybean paste relish bruised with lemongrass, kaffir lime, and tamarind. From Jeeb Bunnag, 1933.

The post Fermented Soybean Paste Dipping Relish (เต้าเจี้ยวพล่า; dtao jiaao phlaa) appeared first on Thaifoodmaster.

This week's folios:

- แกงจืดปลากะพงแป๊ะฮะ — Mild Soup of Barramundi and Lily Bulbs (Jeeb Bunnag, 1933)
- ข้าวต้มกุ้ง — Shrimp Rice Soup (Jeeb Bunnag, 1933)
- ไก่สำเร็จ — Stuffed Whole Chicken (Jeeb Bunnag, 1933)
- ยำกระท้อน — Santol Salad (Jeeb Bunnag, 1933)
- นกนอนรัง — Side dish - Birds Resting in the Nest (Jeeb Bunnag, 1933)
- ลิ้นระกาปรุง — Seasoned Chicken Tongue Relish (Jeeb Bunnag, 1933)
- ขนมโก๋ถั่ว — Mung Bean khanohm Go (Jeeb Bunnag, 1933)

The post Heritage 20: Issue Sunday, May 31, 2026 appeared first on Thaifoodmaster.

Birds Resting in the Nest, baya weavers stuffed with peppery pork and draped in fine duck egg threads. From Jeeb Bunnag, 1933.

The post Side dish – Birds Resting in the Nest (นกนอนรัง; nohk naawn rang) appeared first on Thaifoodmaster.

Khanohm go thuaa, a molded palace confection of dry-roasted mung bean flour and coarse-grain sugar, scented with jasmine and ylang-ylang. Jeeb Bunnag, 1933.

The post Mung Bean khanohm Go (ขนมโก๋ถั่ว; khanohm go thuaa) appeared first on Thaifoodmaster.