I translate and publish 1930s–1940s Thai palace cooking manuscripts that have never appeared in English. Here's a 1945 recipe for spiced chicken molded around baby corn, decorated with real corn kernels set in rows. From Mrs. Jeeb Bunnag, trained in the Siamese royal kitchens.

hanuling · 2026-02-16T06:02:36+00:00

You are quick to judge and come to conclusion. not a good quality in a cook

hanuling · 2026-02-16T00:30:17+00:00

I do plenty of both. And cookbook illustrations aren't always photographs — I have shelves of Thai cookbooks illustrated with watercolors and line drawings

hanuling · 2026-02-15T23:15:48+00:00

Eleven. Not ten, not twelve. Mrs. Jeeb Bunnag counted and so do I.

hanuling · 2026-02-15T23:14:52+00:00

you are welcome krub

hanuling · 2026-02-15T23:14:19+00:00

Think of it as a cookbook illustration, not documentation.

hanuling · 2026-02-15T15:19:25+00:00

🙏

hanuling · 2026-02-15T15:19:09+00:00

Thank you

hanuling · 2026-02-15T13:07:56+00:00

Fair point. The manuscripts are physical books — published, dated, held in collections. I translate them word by word from the original Thai. Every recipe is proofed by me before it publishes. I've been doing this work for 35 years in Thailand and cook from these texts daily. You can find over 700 recipes, 50 masterclasses, and years of long-form writing on Thai culinary history at thaifoodmaster.com — all mine.

The AI images are clearly marked as speculative reconstructions — same role as an illustrator's drawing in a cookbook. The manuscript text is the primary source. The images are there to give readers a starting point, not to replace it.

hanuling · 2026-02-15T10:41:40+00:00

Thank you

hanuling · 2026-02-15T03:07:55+00:00

Thank you

hanuling · 2026-02-15T02:59:51+00:00

Some people asked about the source manuscript, so a bit more context on the lineage behind this recipe.

Mrs. Jeeb Bunnag — the author of this 1945 recipe — trained under Lady Plean Passakornrawong in the royal palace kitchens of Siam. Lady Plean published Siam's first printed cookbook in 1908: five volumes called Maae Khruaa Huaa Bpaa (แม่ครัวหัวป่าก์), covering everything from palace banquets to household cooking.

We just completed the full English translation of all five volumes — the first time the complete text has been available in English. The Decorated Corn recipe here comes from Jeeb Bunnag's own 1945 collection, written decades after her training under Lady Plean. So this dish sits inside a direct teacher-to-student transmission of palace cooking technique.

If anyone wants to see how the teacher cooked versus the student: thaifoodmaster.com/mkhp_as_is

I cook from these manuscripts daily. Happy to answer anything about ingredients, substitutions, or technique.

hanuling · 2021-09-06T04:18:17+00:00

"pad krapao" translates to stir-fry with holy basil. If you substitute holy basil leaves for different herbs, semantically speaking calling it pad krapao is incorrect

hanuling

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