Tamra Kap Khao
- Year
- 1908
- Era
- 20th century
- Origin
- Thailand · Southeast Asia
- Language
- Thai
- Category
- Southeast Asia
Tamra Kap Khao, compiled by Mom Ratchawong Tuang Snidvongs and first issued in 1908, stands among the earliest printed Thai cookery books to record the refined dishes of the Bangkok court. Drawing on aristocratic kitchen practice, it helped transmit royal culinary traditions to a broader literate readership and remains a foundational reference for the study of Siamese gastronomy in the late absolute monarchy.
Cooking from this book
Mee Krob
Signature dishMee Krob, the lacquered tangle of crisp-fried rice noodles glazed in a sweet, sour and salty syrup scented with sour orange, stands as one of the emblematic dishes preserved in this early printed Thai royal cookbook. Long considered a showpiece of palace cookery, it captures the refined sweet-savoury balance prized in the Bangkok court kitchens of the late nineteenth century, and its inclusion here helped anchor the dish in the canon of classical Thai cuisine.
An editorial note on a dish associated with this book, written for The Coquinist. It is not a reproduction of the book's recipe.
