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Preview: Thai noodles and snacks

Thai noodles and snacks



Thai Food Blog, Find some of the best thai food receipe, Variety of thai food menu, thai food festivel, history of thai food and thai cuisine style offer free thai recipes curry, thai salad, thai soup, thai seafood, thai desert, thai rice, thai noodles, t



Updated: 2017-07-29T02:18:12.592-07:00

 



FRIED EGG IN CLEAR SOUP

2011-10-08T08:08:53.107-07:00

Ingredients
- 200 grams ground pork
- 100 grams vermicelli noodle (optional)
- 6 eggs, beaten
- ¼ cup oil
- 1 tablespoon. crispy fried chopped garlic (for topping)
- ½ cup thin sliced onions
- 6 cups chicken stock or water
- 1/ 3 cup fish sauce
- 1/8 teaspoon white pepper
- 300 grams chinese cabbage, cut into well pieces
- 2 spring onions cut into 1 inch long pieces

(image)
Fried egg in soup
Preparations
1. Heat oil in a wok over low heat, and add beaten eggs, fry until golden brown ( about 2 minutes on each side) and set aside, then cut into small strips.

2. In a pot, bring the chicken stock (or water) to boil. When boiling, add pork and stir until cooked.

3. Add onion, chinese cabbages and spring onions, the egg strips,and the remaining ingredients.

4. Remove to a serving bowl. Before serving, garnish with crispy fried chopped garlic on top of the bowl.(image)



RED CURRY WITH CHICKEN AND BAMBOO SHOOTS

2011-10-03T02:25:15.382-07:00

Ingredients
- 400 grams chicken, sliced into well pieces
- 2 1/2 tablespoons red curry paste
- 2 cups coconut milk
- 2 tablespoons fish sauce
- 1/4 teaspoon sea salt
- 3 fresh red chilies, sliced diagonally
- 1/2 cup basil leaves
- 1/4 cup kaffir lime leaves, torn
- 1 1/2 teaspoons palm sugar (or brown sugar)
- 1 can bamboo shoots, sliced

(image)
RED CURRY WITH CHICKEN AND BAMBOO SHOOTS  
Preparations
1. Heat coconut milk (1 cup only) in a wok over medium heat. Add red curry paste, and keep stirring until boiling.

2. Add the chicken and stir until cooked through.

3. Add the remaining coconut (1 cup), and bamboo shoots. Then add fish sauce, sugar, salt, and continue stirring until boiling again.

4. Sprinkle with kaffir lime leaves, and sweet basil leaves. Transfer to a serving dish and garnish with sweet basil leaves before serving.(image)



SWEET AND SOUR FRIED EGGS

2011-09-28T10:07:35.431-07:00

Ingredients
- 6 chicken or duck eggs
- 3/4 cup tamarind juice
- 1/4 cup palm sugar (or brown sugar)
- 1/4 cup fish sauce
- 1/4 cup of cooking oil
- 10-15 shallots, sliced thinly
- coriander leaves (for garnishing)

(image)
SWEET AND SOUR FRIED EGGS 
Preparations
1. Heat oil in a wok, and fry the all eggs (one at a time) until crispy and turns to yellow color. Then put the fried eggs in a serving plate and put it aside for now

2. Heat oil in a wok and fry the sliced shallots until brown. Be careful not to burn it, then put it in a bowl and put it aside as well.

3. Use the left over oil from eggs and onion. Add palm sugar,tamarind juice and fish sauce. You can taste and add more if you want. However, the original taste should be sweet and sour.

4. Pour the tamarind suace over fried eggs and sprinkle with the fried shallots. Before serving, garnish with fresh coriander leaves on top and serve immediately.(image)



Stir Fried Chinese Kale with Oyster Sauce

2011-09-26T02:36:21.805-07:00

Stir Fried Chinese Kale with Oyster Sauce called thai food : pad kana num mun hoy

Ingredients
- 400 grams chinese kale, cleaned and cut into well pieces
- 2 tablespoons garlic, coarsely chopped
- 1 teaspoon ground pepper
- 5 tablespoons oyster sauce
- 2 tablespoons soy sauce
- 1/4 teaspoon sugar
- 1/2 cup soup (or water)
- cooking oil

(image)
Stir Fried Chinese Kale with Oyster Sauce 
Preparations
1. Heat oil in a wok over medium heat. Add garlic and chinese kale. Stir until aromatic and the vegetable is soft.

2. Season with oyster sauce, soy sauce, and sugar. Add soup (or water) and turn up to high heat. Stir quickly until all ingredients mixed well. Remove from heat.

3. Transfer to a serving plate. Sprinkle with ground pepper. Serve immediately with hot steamed rice.(image)



SEAFOOD SPICY STIR-FRY

2011-09-21T04:41:24.198-07:00

Ingredients
- 100 grams snapper , sliced (any meaty white fish)
- 100 grams squid, scored and sliced
- 100 grams medium-sized shrimps, cleaned, shelled and deviened
- 1 tablespoon chopped garlic
- 5-10 chilies, crushed
- 1/2 red sweet pepper, sliced
- 50 grams wild ginger [kra-chai], finely sliced
- 1 tablespoon fish sauce
- 1 teaspoon sugar
- 50 grams sweet basil leaves
- 10-15 green peppercorns
- 2 tablespoons roasted chili paste

(image)
SEAFOOD SPICY STIR-FRY
Preparations
1. Heat oil in a wok over medium-high heat. Wait until hot, add crushed chilies, garlic, wild ginger. Stir until aromatic and golden.

2. Add shrimps, snapper, squid and stir until nearly cooked. Then add roasted chili paste, fish sauce, sugar, peppercorns, sweet pepper, and sweet basil leaves.

3. Stir quickly until all ingredients mixed well, then remove from heat. Transfer to a serving plate and serve immediately with hot steamed rice.(image)



SWEET AND SOUR SAUCE FRIED WITH PORK

2011-09-19T19:41:46.380-07:00

Ingredients
- 400 grams of pork, cut into bite sized pieces
- 3 tablespoons evaporated milk
- 1 cup all purpose flour
- 1/2 cup plum sauce
- 1/3 cup sugar
- 1 onion, sliced
- 2 tomatoes, sliced
- 5 pieces pineapple, cut into small cubes
- 1 tablespoon soy sauce
- 1/2 teaspoon concentrated tamarind paste
- 1 cup vegetable oil for deep frying

(image)
SWEET AND SOUR SAUCE FRIED WITH PORK 
Preparations

1. Cut pork into bite sized pieces, add evaporated milk and allow marinating for 2 hours. After marinated time, put all purpose flour in a plate, add marinated pork and toss until flour coats on pork surface.

2. Heat oil in a pan on medium heat, when oil is hot, add pork and deep-fry until cooked. Drain on paper towel.

3. Add plum sauce and sugar in another wok on medium-low heat, stir until sugar dissolved, add soy sauce and tamarind paste, mix well.

4. Add fried pork, onion, sliced tomatoes, pineapples in sweet & sour sauce, continue stirring in the sauce until they stick together. Transfer to a serving dish.(image)



Thai Spicy Sausage Salad

2011-09-17T05:57:40.613-07:00

Ingredients

- 300 grams sausage (pork or chicken)
- 10 - 15 chilies, thinly sliced
- 3 red shallots, thinly sliced
- 2 tablespoons lemongrass, thinly sliced
- 2 tablespoons minced garlic
- 2 tablespoons lime juice
- 2 tablespoons fish sauce
- 1 teaspoon sugar
- 3 tomatoes, cut into well pieces
- 2 cucumbers, sliced
- 1/2 teaspoon salt
- 2 scallions, cut into 1" long
- coriander leaves(for garnishing)

(image)
Thai Spicy Sausage Salad 
Preparations

1. Heat water in a pot until boiling. Then add sausage and scald it in boiled water until cooked. Remove, drain and cut into well pieces.

2. In a big bowl, mix together all ingredients. Season with fish sauce, lime juice, salt and sugar. Stir until all mixed well.

3. Transfer to a serving plate. Garnish with coriander leaves. Serve immediately with hot steamed rice (Note : after mixing all ingredients, serve immediately, otherwise the taste will change)(image)



Thai Clear Soup

2011-09-15T03:10:52.049-07:00

Ingredients

- 200 grams pig chitterling (small intestines of a pig)
- 5 - 8 medium-sized shrimps, cleaned, shelled and deviened
- 250 grams minced pork
- 5 - 7 eggs
- 5 cups soup (or water)
- 1 tablespoon minced garlic
- 1 tablespoon finely chopped coriander root
- 1/2 teaspoon ground pepper
- 2 tablespoons fish sauce
- 1 teaspoon fried garlic
- chopped scallions, coriander leaves, chopped chinese celery (for garnishing)

(image)
Thai clear soup
Preparations
1. Prepare Look-Rok by cleaning pig chitterling both inside and outside. Then soak with vinegar for 5 minutes in order to remove unwanted smell. Then pour in the water in order to check whether there is any crack. If there is any crack (water leaks out), then cut it out. Finally bind chitterling tightly one side.

2. Pour beaten egg in the prepared chitterling then bind it. Check again whether there is any leak or not.

3. Heat water in a pot over low heat. Add the prepared chitterling. Boil until the beaten egg is done. Remove and wait until cool down. Cut into 1.5 cm thick, and cross cut the upper and bottm side.

4. In a big bowl, mix together minced garlic, chopped coriander root, ground pepper and minced pork. Let marinate for at least 15 minutes. Then knead into small pieces of round shape (pork balls).

5. Heat soup (or water) in a pot over medium heat. Add pork balls, and shrimps then season with fish sauce.

6. Add prepared Look-Rok. Stir until all ingredients mixed well. Remove from heat.

7. Transfer to a serving bowl. Sprinkle with chopped scallion, coriander leaves, chopped chinese celery and fried garlic. Serve immediately with hot steamed rice.(image)



Stir Fried Pumpkin with Pork

2011-09-12T18:50:18.049-07:00

Ingredients

- 300 grams pork, cut into well pieces
- 400 grams sliced pumpkin
- 2 tablespoons minced garlic
- 6 tablespoons soup (or water)
- 2 tablespoons fish sauce
- 2 tablespoon oyster sauce
- 1/2 teaspoon sugar
- 2 eggs
- cooking oil

(image)
Stir Fried Pumpkin with Pork 
Preparations

1. Heat oil in a wok over medium heat. Add garlic, pumpkin and soup (or water). Leave it for 3-5 minutes or until the pumpkin is soft.

2. Add pork and stir until almost done, then season wth oyster sauce, fish sauce and sugar.

3. Add egg and break the yolk. Wait until nearly done then turn up to high heat and stir quickly until all ingredients mixed well. Remove from heat.

4. Transfer to a serving plate. Serve immediately with hot steamed rice.(image)



Thai Stir Fried Shanghai Noodle

2011-09-09T23:51:19.626-07:00

Thai Stir Fried Shanghai Noodle called Thai : pad sen shanghai

(image)
Thai Stir Fried Shanghai Noodle
Ingredients
- 300 grams shanghai noodle
- 3 - 5 medium-sized shrimps, cleaned, and shelled
- 50 grams squid, cut into well pieces
- 5 - 8 green mussels
- 1 tablespoon minced garlic
- 2 chinese celeries, cut into 1" long
- 2 tomatoes, sliced
- 2 teaspoon soy sauce
- 2 teaspoons sugar
- 2 teaspoons fish sauce
- 2 tablespoons roasted chili paste
- red chili peppers, sliced diagnally and coriander leaves (for garnishing)
- cooking oil

(image)
Thai Stir Fried Shanghai Noodle
Preparations
1. Heat water in a pot. Add shanghai noodle, stir until cooked thoroughly. Remove and drain. Add green mussels in the same pot. Scald until cooked. Then remove, shell and set aside.

2. Heat oil in a wok over medium heat. Add garlic and stir until golden and aromatic. Add shrimp and squid. Stir until almost done then add green mussels. Continue stirring until all ingredients almost done.

3. Add prepared shanghai noodle. Season with roasted chili paste, sugar, fish sauce and soy sauce. Then add chinese celery and tomato. Turn up to high heat. Stir until all ingredients mixed well. Remove from heat.

4. Transfer to a serving plate. Sprinkle with coriander leaves and red chili pepper. Serve immediately.(image)



Thai Fish Coconut Curry

2011-09-09T23:49:17.709-07:00

(image)
Thai Fish Coconut Curry 
Ingredients:
- 1 to 1.75 lbs. (500-800 g) white-fleshed fish fillets or steaks (talapia, halibut, cod, basa, etc...)
- 1/3 cup dry unsweetened shredded coconut, baking type
- 1 1/2 to 2 cups fresh pineapple chunks, or equivalent of canned pineapple chunks, drained
- 1 1/2 to 2 cups cherry tomatoes
- 1/2 tsp. whole cumin seed
- handful fresh coriander
- CURRY SAUCE:
- 1 can good-quality coconut milk
- 2 shallots OR 1/4 cup red onion, chopped
- 4 cloves garlic
- 1-2 fresh red chilies, sliced, OR 1/2 to 3/4 tsp. dried crushed chili from the spice aisle
- 1 thumb-size piece galangal or fresh ginger, grated
- 1/2 tsp. shrimp paste (available by the bottle at Asian/Chinese food stores)
- 3/4 tsp. turmeric
- 1/2 tsp. ground coriander
- 1.5 to 2 Tbsp. brown sugar (to taste)
- 1 Tbsp. ketchup OR tomato puree (if using puree, sweeten it with 1/2 tsp. sugar)
- 2 Tbsp. fish sauce
- 3 Tbsp. fresh-squeezed lime juice

Preparation:
1. Place shredded coconut in a dry frying pan over medium-high heat. Stir continuously until coconut turns light golden brown and fragrant. Tip toasted coconut into a bowl to cool.

2. Place all 'Curry Sauce' ingredients in a food processor, chopper, or blender. Blitz to create a fragrant yellow curry sauce. (If you don't have such a device, simply mince everything well and stir together.)

3. Pour sauce into a wok or deep frying pan over medium-high heat. Add the fish, pineapple chunks, tomatoes, cumin, and half the toasted coconut (reserve remainder for serving). Stir and bring to a gentle boil.

4. Once sauce is bubbling, reduce heat to medium-low and cover with a lid. Allow fish curry to simmer 15 to 20 minutes, or until cooked (fish will firm up, turn opaque, and flake easily).

5. Taste-test the curry for salt, spice, and sweetness, adding more fish sauce if not salty or flavorful enough. If not sweet enough for your taste, add more sugar. If too sweet, add another squeeze lime juice. Add more chili for more spice.

6. Portion curry out into individual bowls or plates with rice on the side. Sprinkle over some toasted coconut and fresh coriander. Lime wedges can also be added.(image)



Kao Yam Pak Tai

2011-09-09T23:47:50.659-07:00

Kao Yam Pak Tai is a one plate meal that originates in the South and consists of several ingredients such as rice, nam Budu mixed with coconut milk, grounded dried shrimps, sliced lemon grasses, thinly cut kaffir lime leaves, been sprouts, pomelo, thinly cut torch ginger flower, thinly cut cowpeas, chopped cucumber, ground roasted dried chilli and lime slices,

The ingredients are heaped onto the rice, nam Budu is poured on top, and all is mixed thoroughly together and eaten.The rice that is eaten with Khao Yam Pak Tai can be cooked in the usual way or it can be cooked with morinda leaves or the juice of butterfly pea flowers, which imparts a pleasing aroma and gray in color.

(image)
Kao Yam Pak Tai 
There are two types of Nam Budu, one that is made from prawns and the other from small fishes. The prawns or fishes are fermented with salt in an Earthen jar that is placed in the sun for several years. The sweet type of nam Budu is used for making Nam Yam Pak Tai, whereas the salty type is used for making various types of nam Prik.

(image)
Kao Yam Pak Tai 
- 1 1/2 cup cooked rice, at room temperature
- 1/4 cup fried sardine or smoked salmon, bone removed and cut into chunk
- 8 nasturtiums, removed petals by hand into small pieces
- 6 nasturtiums leaves, thinly sliced
- 1/4 cup chopped cilantro
- 1/4 cup chopped dill
- 2 tablespoons sliced shallot
- 1 teaspoon chili powder
- 1 tablespoon fish sauce, or more as needed
- 1 tablespoon lime juice
- 2 lime wedges, for garnish(image)



Fried crab with curry powder

2011-09-09T23:46:29.593-07:00

(image)
Fried crab with curry powder 

Ingredient
- 250 grams of crab meat.
- 2 chicken eggs (plating bowl and stir.)
- 1 tablespoon finely chopped garlic.
- Curry powder 1 tsp.
- City that white 1 tablespoon soy.
- 2 tablespoons fish sauce.
- 2 stalks of spring onion (cut into pieces about 1 inch long).
- 2 tablespoons shallots (sliced into thin pieces).
- 100 grams of celery (cut into pieces).
- Chilli 3 seed (cut into pieces lengthwise.)
- 1 teaspoon sugar.
- 2 tablespoons of the broth (or water).

(image)
Fried crab with curry powder 

Preparations
1. Pour oil into wok on medium heat. Add garlic and onion to. Stir until fragrant.

2. Add broth (or water), Sin Aew, fish sauce and fried chicken while (20 seconds) then add the crab meat into the pan.

3. Fried crab meat cooked until the close. (Crab meat cooked easily. Fried did not take long) then put all remaining ingredients and mix into the pan, stir for another 30 seconds to turn off the light

4. Lap plate Garnish with coriander leaves. Serve immediately with hot steamed rice.(image)



Tom sab neur

2011-09-09T23:37:54.988-07:00

(image)
Tom sab neur 
Ingredients
- 1 cup beef, cut into well pieces
- 10 - 15 chilies
- 2 lemongrass, smashed and cut into 1" long
- 6 pieces of sliced galangal
- 6 kaffir lime leaves
- 3 parsley, coarsely chopped
- 3 tablespoons fish sauce
- 3 tablespoons lime juice
- 3 tablespoons roasted rice, finely ground
- 3 cups beef stock

(image)
Tom sab neur 
Preparations
1. Heat beef stock in a pot over medium heat. Add lemongrass, galangal and kaffir lime leaves. Wait until boiling, turn down to low heat.

2. Add beef in the pot and simmer with low heat for at least 15 minutes until the beef is cooked and tender.

3. Season with lime juice, fish sauce and chili. Add parsley and roasted rice. Wait until the soup is boiling again, then remove from heat.

4. Transfer to a serving bowl. Serve immediately with hot steamed rice or sticky rice(image)



Thai Fried Sun-Dried Beef

2011-09-09T23:37:22.482-07:00

Thai Fried Sun-Dried Beef called Thai : Neur Dad Diew

(image)
Thai Fried Sun-Dried Beef 
Ingredients
- 500 grams beef, cut into well pieces ( thickness 1 cm x length 7 cm)
- 2 cloves garlic, crushed
- 5 coriander roots, crushed
- 1 teaspoon pepper powder
- 3 tablespoons white sesame seeds
- 2 teaspoons sugar
- 1 tablespoon fish sauce
- 2 tablespoons oyster sauce
- 1 tablespoon beef flavor soup base

(image)
Thai Fried Sun-Dried Beef 
Preparations
1. In a big bowl, add beef, garlic, coriander roots, pepper powder, sugar, fish sauce, oyster sauce, white sesame seeds and beef flovor soup base. Knead until all ingredients mixed well and leave it for one hour.

2. Arrange the marinated beef on a rack and leave in the sun for 3-4 hour. Turn the beef occasionally.

3. Heat oil in a wok. Until hot then fry the marinated beef until cooked. Remove and drain.

4. Transfer to a serving plate. Serve immediately with fresh vegetable (cucumber, tomato, cabbage, etc.), dipping sauce (chili sauce) and hot sticky rice.(image)



Fried Fish Steaks Seafood Recipe

2011-09-09T23:36:41.633-07:00

Fried Fish Steaks Seafood Recipe - Pla Thot Kleua

(image)
Fried Fish Steaks Seafood Recipe - Pla Thot Kleua

INGREDIENTS:
- 1 or 2 sea perch or Spanish mackerel steaks

- 1 tsp salt

- 2 Slices of Lime cooking oil for frying

(image)
Fried Fish Steaks Seafood Recipe - Pla Thot Kleua
PREPARATION:
1. Wash the steaks. Cut so they are about half the size of the palm of the hand. The pieces should not be too thick, for they would not become done all the way through. Rub the fish with the salt.

2. Fry the fish over medium heat. When done and golden, remove from the oil, place on a dish, squeeze a little lime onto the fish, and serve.(image)



Poorman's Pancake

2011-09-09T23:35:50.863-07:00

khanom tang taek - Poorman's Pancake

This is a roadside snack called khanom tang taek in Thai. It can be translated as Poorman’s Pancake. It is not really a snack because of its size. Nor is it like any pancakes that we would come across in the West. But, I suppose it is a good snack for a person who is broke because you certainly get your money’s worth. It only costs about 50 cents. The batter of the pancake has a mixture of flour and eggs and is cooked in a large deep pan. The pancake is topped with shredded coconut, sugar and sesame seeds. As you can see in the picture below, some versions are coloured green!

(image)
Poorman Pancake

(image)
Poorman Pancake
Poor Man's pancake - when I'm too lazy to make a batch of panckes but i want a maple syrup fix, I throw this together for desert.

(image)
Poorman Pancake
(image)



Custard Pudding

2011-09-09T23:34:29.864-07:00

khanom mor gaeng - Custard Pudding
I seem to be in the habit of blogging about Thai food and saying things like, “Oh, this is my favourite curry” or “This is my favourite Thai dessert”. Well, today I want to show you khanom mor gaeng which is definitely in my top 10 for Thai desserts. Probably quite close to the top though it is a little on the sweet side. You can find this dessert around Thailand (we have it in Paknam market sometimes) but the authentic dish can only be bought in Phetchaburi. When people from Bangkok go down to the beach resorts at Cha-am or Hua Hin, they will nearly always stop at these large roadside food shops selling Thai desserts. Phetchaburi is famous for this dessert and others too. Everyone knows I like this dessert so I was pleasantly surprised this morning when our local samlor driver knocked on the door with two bags of Thai desserts. No, he hadn’t just been to Phetchaburi! Around here people use samlor and motorcycle taxi drivers as their personal messengers.

(image)
Custard Pudding
This dessert is a bit like our custard pudding. In fact, some people reckon that it was introduced to Thailand by Portuguese traders in the 18th century. Or, at least it was influenced by Western visitors. The main ingredients are duck eggs, mung beans and coconut milk. There are different variations, but I will give you the directions from one recipe I have here. Beat together 4 chicken eggs with 2 duck eggs. Add 1 cup of palm sugar and 1 cup of coconut cream. Use pandanus leaves to knead this mixture until the sugar dissolves. Strain through a cheesecloth and add either mashed taro or mung beans and mix well. Put the oil from fried shallots into a wok and add your mixture. Stir until it becomes thicker. Transfer to a baking tray and bake for about 30 minutes or until the custard is set and the top is a golden brown.

(image)
Custard Pudding
You must really try it. They do export it to Bangkok and you might find it in Chinatown and some department stores. It is VERY delicious.(image)



Crispy Pancakes

2011-09-09T23:33:52.569-07:00

khanom buang - Crispy Pancakes

This is a nice snack you often see being cooked by the side of the road. It is called khanom buang.It looks a bit like Mexican tacos but the taste is of course very different. The pictures here were taken near Paknam market.

It looks simple but I assure you that it is harder than it looks. First he spread a batter mix onto the hot plate. When this was just starting to set, he then spread on top a generous helping of coconut cream.

(image)
khanom buang - Crispy Pancakes
He then placed on top of this a variety of different toppings. One version has shredded coconut and golden threads. This is made from strips of egg yolk. It is the lighter orange mixture. Another version has shredded coconut and either coriander or chopped spring onions. In the photos you can see a darker orange mixture which is in fact shredded coconut with a colouring agent.

(image)
khanom buang - Crispy Pancakes
Try some the next time you are next in Thailand. They are very tasty.(image)



Fried Mackerel with Shrimp Paste Sauce

2011-09-09T23:33:07.486-07:00

nam prik pla too - Fried Mackerel with Shrimp Paste Sauce
As you probably know by now, I live in Paknam which borders the Gulf of Thailand. As you can imagine, seafood features quite heavily in menus at numerous restaurants in this area. Even the roadside stalls sell plenty of dishes which have seafood as their main ingredients. Today I want to tell you about a popular dish in this area called "nam prik pla too". This basically translates as Fried Mackerel with Shrimp Paste Sauce.

(image)
Fried Mackerel with Shrimp Paste Sauce
As you can see from the above pictures, the meal is served ready cooked. You choose your fish, which raw vegetables you want and even the spicy sauce. This meal costs 15-30 baht depending on the size of your helping. The "nam prik pla too" sauce is made up from dried shrimp paste, garlic, green chili, shrimp paste, fish sauce, lime juice and palm sugar.

(image)
Fried Mackerel with Shrimp Paste Sauce
(image)



Boiled Mackerel Steak

2011-09-09T23:31:50.055-07:00

Boiled Mackerel Steak Recipe - Pla Tom Khem

INGREDIENTS:
- 500 grams one-half-inch thick Spanish mackerel steak
- 1 tbsp chopped coriander root
- 5 garlic cloves
- 1 tsp sugar
- 2 tsp salt
- 2 tsp sweet dark soy sauce
- 1 tbsp lime juice
- 2 cups water
- 1 tbsp cooking oil

(image)
Boiled Mackerel Steak
PREPARATION:
1. Dry the mackerel steak by wiping with absorbent paper, and then rub all surfaces with lime juice.

2. Pound the coriander root and garlic until finely ground.

3. In a wok, stir fry the pounded coriander root and garlic until fragrant, add the mackerel steak, fry until the flesh starts to shrink, and then add the soy sauce, salt, and sugar.

4. Transfer the contents of the wok to a pot, add the water, and simmer over low heat until the fish is tender and has absorbed the flavors of the soup.

5. Dip out onto a serving bowl, sprinkle with the coriander leaves.(image)



Seabass Fried with Leek Seafood

2011-09-09T23:30:45.158-07:00

Seabass Fried with Leek Seafood Recipe - Pla Kaphong Phat Ton Krathiam

INGREDIENTS:
- 1 seabass, about 500 grams
- 1 leek
- 2 tbsp chopped garlic
- 3 tbsp fish sauce
- 1/4 cup chicken stock
- 1/3 cup vegetable oil, for deep frying

(image)
Seabass Fried with Leek Seafood 
PREPARATION:
1. Scale the fish, slit down the middle and remove the insides. Wash throughly, cut across into slices about 1" thick. Drain and put aside.

2. Wash the leek well, cut diagonally and put aside.

3. Heat the oil in a wok over medium heat. Add the fish; fry until done and golden brown. Remove from the oil.

4. Drain ff the oil, leaving only 2-3 tbsp. Sauté garlic until golden, add the leek, fish sauce, chicken stock, and stir to combine. Add the fried fish, stirring well. Spoon onto a serving dish and garnish with green and red chili. Best when serve hot.(image)



Boiled Stuffed Bitter Gourd

2011-09-09T23:29:56.837-07:00

Boiled Stuffed Bitter Gourd Recipe - Tom Ma-Ra Yat Sai

INGREDIENTS:
- 2 Chinese bitter gourds

- 200 grams white prawns

- 200 grams pork

- 1 1/2 tbsp fish sauce

- 11/2 cups soup stock or water

(image)
Boiled Stuffed Bitter Gourd 
PREPARATION:
1. Wash the bitter gourds, cut them crosswise into 3- inch sections and remove the insides with a fork

2. Wash the prawn and shell them ; only the meat is used.

3. Chop the prawn and pork together, mix in the fish sauce, and fill the bitter gourd sectionswith the mixture.

4. Place the filled sections in a pot, pour in the stock, put the lid on the pot, and simmer until the gourd is tender, Taste, and add more fish sauce if you wish.(image)



Sour and Spicy Fresh Pork Hock Soup Recipe

2011-09-09T23:25:35.208-07:00

Sour and Spicy Fresh Pork Hock Soup Recipe - Tom Yam Kha Mu

INGREDIENTS
- 1 kilograms fresh pork hock
- 3 lemon grass stems
- 6 Kafflr lime leaves
- 6 roasted dried spur chilies
- 2 tbsp lime juice
- 3 tbsp fish sauce
- 5 cups water

(image)
Sour and Spicy Fresh Pork Hock Soup Recipe

PREPARATION
1. Singe the hock over a fire until the skin turns yellow. Scrape with a knife to remove any hair. Wash, and then cut into disk-shaped slices.

2. Pour the water into a pot. Crush the lemon grass, Slice into short lengths, and add to the pot. Tear the Kaffir lime leaves into pieces and add to the pot. Put in the pork and place the pot. Over low heat. When the water boils, skim off the fat floating on the surface, simmer slowly until the pork is tender, and then remove from the heat. Be careful not to overcook.

3. Place lime juice and fish sauce in a bowl with torn spur chili, dip the hot soup into the bowl, stir gently, taste and season additionally as you like, and then serve right away.(image)



Oyster Spicy Salad Seafood Recipe

2011-09-09T23:24:36.359-07:00

INGREDIENTS:
- 300 grams fresh oyster
- 2 bunches mimosa tip
- 1/2 cup sliced shallots
- 1 cup vegetable oil
- 1 coriander plant

(image)
Oyster Spicy Salad Seafood 

DRESSING:

- 35 hot chilies
- 1 tbsp chopped coriander roots
- 1 bulb small Thai garlic
- 1 tsp salt
- 1 tsp sugar
- 1 tbsp chili sauce
- 2 tbsp fish sauce
- 1/4 cup lime juice



PREPARATION:
1. Pound garlic, hot chilies, coriander roots and salt together well(use a pestle and mortar). Place in a bow, season to taste with fish sauce, sugar, lime juice and chili sauce; stir thoroughly

2. Clean the oysters and place on a bed of ice until cool.

3. Pick off the mimosa tips, wash well and set aside in a refrigerator for a few minutes to cool.

4. Fry shallots in oil over low heat until golden and fragrant, remove and drain.

5. Mix the oysters with the mimosa tips and the spicy dressing and toss lightly. Spoon onto a serving dish, and sprinkle fried shallots over top.(image)