Phat mee graawp, rice vermicelli fried crisp in pork lard, seasoned salty–sweet–sour, finished with slivered bitter orange. Lady Gleep Mahithaawn, 1949.

The post Stir-Fried Crispy Rice Vermicelli (ผัดหมี่กรอบ; phat mee graawp) appeared first on Thaifoodmaster.

Khao phat kapi — black fermented shrimp paste tossed raw through cooked rice, with crisp grilled catfish. From Lady Gleep Mahithaawn, 1949.

The post Shrimp Paste Fried Rice (ข้าวผัดกะปิ; khaao phat ga bpi) appeared first on Thaifoodmaster.

Emerald Yam (ยำมรกฎ; yam maawn goht) - A historical Thai recipe from Dtam Raa Gap Khao Naree Napparat (ตำรากับเข้านารีนพรัตน์).

The post Emerald Yam (ยำมรกฎ; yam maawn goht) appeared first on Thaifoodmaster.

Dtohm yam bplaa chaawn: snakehead fish in milled-rice broth, the chili jam pounded off the fire and dissolved in the bowl. Tamra Gap Khao, 1890.

The post Tom Yam of Snakehead Fish (ต้มยำปลาช่อน; dtohm yam bplaa chaawn) appeared first on Thaifoodmaster.

Dtohm hohk uuhr, snakeskin gourami soup soured with young tamarind leaves and twenty to thirty bruised bird chilies. From Maawm Sohm Jeen, 1890.

The post Dtohm Hohk Uuhr of Snakeskin Gourami (ต้มโฮกเออ; dtohm ho:hk uuhr) appeared first on Thaifoodmaster.

Neuua samrit — beef tenderloin dry-braised in coconut milk with roasted coriander and cumin, glazed dry. Lady Gleep Mahithaawn, 1949.

The post Coconut-Braised Spiced Beef (เนื้อสัมฤทธิ์; neuua samrit) appeared first on Thaifoodmaster.

This week's folios:

- แกงเผ็ดปลาไหล — Spicy Swamp Eel Curry (Maawm Sohm Jeen, 1890)
- แกงพะแนงน้ำเป็ดย่างกับหอมเล็ก — Phanaeng Curry of Grilled Duck Stock with Shallots (Puang Bunnak, 1931)
- แกงต้มจิ๋ว — Dtohm Jiu Beef Soup (M.R. Tuang Sanitwong, 1935)
- ผัดเกาเหลาบูด — Stir-Fried Gao Lao Buut (Maawm Ying Soophaa, 1951)
- แกงกะเพาะหมู — Pork Stomach Curry (M.R. Tuang Sanitwong, 1935)
- ผัดกวางตุ้ง — Stir-Fried Mock Pakchoi with Pork and Offal (Maawm Ying Soophaa, 1951)
- สะเต๊ะไก่ — Chicken Satay (M.R. Tuang Sanitwong, 1935)

The post Heritage 25: Issue Saturday, August 29, 2026 appeared first on Thaifoodmaster.

Phat gwaang dtoong: mock pakchoi fried and plated, then covered with pork offal simmered in bone stock until thick. Maawm Ying Soophaa, 1951.

The post Stir-Fried Mock Pakchoi with Pork and Offal (ผัดกวางตุ้ง; phat gwaang dtoong) appeared first on Thaifoodmaster.

Phat gao lao buut, chicken offal and pork belly stir-fried in rendered pork fat, sweet-sour seasoned. From Maawm Ying Soophaa, 1951.

The post Stir-Fried Gao Lao Buut (ผัดเกาเหลาบูด; phat gao lao buut) appeared first on Thaifoodmaster.

Sa dteh gai: chicken on sugarcane skewers with bacon, basted with cream and breadcrumbs, served with a stewed-apple dip. Tamrap Sai Yaowapa, 1935.

The post Chicken Satay (สะเต๊ะไก่; sa dteh gai) appeared first on Thaifoodmaster.

Phanaeng curry from Mrs Puang Bunnag's 1931 manuscript, built on grilled duck stock and a paste of roasted coriander, cumin, and cinnamon.

The post Phanaeng Curry of Grilled Duck Stock with Shallots (แกงพะแนงน้ำเป็ดย่างกับหอมเล็ก; gaaeng pha naaeng naam bpet yaang gap haawm lek) appeared first on Thaifoodmaster.

Gaaeng phet bplaa lai: swamp eel sliced and tossed with its own blood, simmered in a pork-lard-fried red curry paste. Maawm Sohm Jeen, 1890.

The post Spicy Swamp Eel Curry (แกงเผ็ดปลาไหล; gaaeng phet bplaa lai) appeared first on Thaifoodmaster.

Tamra Gap Khao (ตำรากับเข้า) - The First Record and the First Cookbook - A historical Thai recipe from our archives.

The post Tamra Gap Khao (ตำรากับเข้า) – The First Record and the First Cookbook appeared first on Thaifoodmaster.

Dtohm Jiu Beef Soup: sirloin simmered soft with sweet potato, soured with tamarind, finished with bird's eye chili and lime. Tamrap Sai Yaowapa, 1935.

The post Dtohm Jiu Beef Soup (แกงต้มจิ๋ว; gaaeng dtohm jiu) appeared first on Thaifoodmaster.

Gaaeng ga phaw muu: pork stomach and chicken broth built in two stages with a fried coriander-root pounding. Tamrap Sai Yaowapa, 1935.

The post Pork Stomach Soup (แกงกะเพาะหมู; gaaeng ga phaw muu) appeared first on Thaifoodmaster.