Monday, February 9, 2009

Spicy Triple Flavor Fish (Pla sam rod ปลาสามรส)


grouper or any marine fish 400 g 
red chilli 5  
finely sliced garlic 1 tbsn 
finely chopped coriander root 1 tbsn 
finely chopped galangal ½ tbsn 
finely sliced shallot 2 tbsn 
sugar ¼ c 
fish sauce 2 tbsn 
vinegar 2 tbsn 
tamarind juice 3 tbsn 
cooking oil ¼ c 

Preparation :

1. In case whole fish is used, scale, gut and rinse clean thoroughly. Score in strips on both sides. If fish steak is used, wash thoroughly. And drain well. 

2. Put wok over medium heat. Pour in cooking oil just enough to cover fish. When oil is very hot, add fish and fry until golden brown and crispy on both side. Remove from heat and drain well. 

3. Pound read large bird’s-eye chilli, garlic, coriander root, galangal and shallot together until smooth. 

4. Heat oil in wok using high heat. Add chilli paste in ( 3 ). Fry until fragrant. Add sugar, fish sauce, vinegar and tamarind juice to taste and stir fry. 

5. Pour mixture in ( 4 ) over fish. Serve garnished with coriander.

Fried Fish Cakes (Tod Mun Pla ทอดมันปลา)


fish, finely minced (Pla Krai)   1 kg. 

egg 1

string beans, finely chopped 2 ½ c.

kaffir lime leaves, slivered 7  

dried chillies, seeded and soaked 10  

shallots 10  

krachai, shredded 5  

slices galangal, finely chopped 5  

stalks lemon grass, finely chopped 2  

coriander roots   4-5  

kaffir lime rind, grated 1 ½ tsp.

ground peppercorn 1 tsp. 

salt 1 tsp.

shrimp paste ½ tsp.

vegetable oil for frying  

Preparation :

1. Pound dried chillies, lemon grass, galangal, krachai, coriander root and kaffir lime rind together until smooth. Add shallots and pound until smooth again. 

2. Knead minced fish by tossing against inside of mixing bowl to make firm paste, adding salt water while kneading. Fold in the mixture in 1. to the paste. Knead in salt, egg and kaffir lime leaves. 

3. Heat oil over low heat until hot. Form fish mixture into firm balls and flatten a little. Deep fry until cooked. Drain and remove to serving plate. Served accompanied with fresh vegetables and dipping sauce. 

Note : Add ground roasted peanuts into dipping sauce before serving.

Spring Roll (Por pia tod ปอเปี๊ยะทอด)


wonton pastry, 6-inch diameter 12 sheets
finely minced pork 1/4 c.
finely minced shrimp 1/4 c.
glass noodles, soaked in water and cut into 1-inch pieces 1/4 c.
ear mushrooms, finely sliced 1/4 c.
coriander root, garlic and pepper 1 tbsn.
wheat flour 2 tbsn.
water 2 tbsn.
cooking oil 1 tbsn.
egg 1

Preparation :

1. In a mixing bowl, dissolve wheat flour with water until condensed. 
2. In a wok, pour cooking oil over a low heat. Add coriander root, garlic, and pepper. Fry until delicious aroma over a medium heat to low. 
3. Add pork and shrimp and continue frying until well mixed and dried. Lift from a wok. Place wonton pastry sheet, put filling in the middle, and roll forward. 
4. Wrap both ends and continue rolling. Close both ends with wheat flour. In a wok, pour vegetable oil over a medium heat. When heat, deep-fry spring roll until golden and crispy. Lift     from the wok and let it drain then serve.

Sunday, February 8, 2009

Goong Tod Kra Thiam Phrik Thai (กุ้งทอดกระเทียมพริกไทย - Shrimp with garlic pepper)


3 shrimps shelled and deveined
2 tsp. chopped garlic
1 tbsp. scallion, cut into pieces
2 tsp. thin soy sauce
1 tsp. oyster sauce
¼ tsp. sugar
¼ tsp. ground pepper
2 ½ tbsp. vegetable oil


1.Stir fry garlic in the oil over medium heat. Add the shrimps and toss until they are coated with garlic.

2.Season with thin soy sauce, ground pepper, oyster sauce and sugar.

3.Add the scallion and mix well.

4.Serve on the plate with steamed vegetables.

Pla-meuk Pad Nam Prik Pao (ปลาหมึกผัดน้ำพริกเผา - Stir-Fried Squid with Roasted Chili Paste)


350 grams squid, cut into well pieces 

50 grams spring onion, cut into 1/2" long 

2 red or yellow chilies, cut diagnally 

1/2 onion, sliced 

1 1/2 teaspoon roasted chili paste 

1 teaspoon soy sauce 

1/2 teaspoon sugar 

cooking oil 

coriander leaves (for garnishing)


1. Heat oil in a wok over medium heat. Add squid and onion together, stir quickly until nearly cooked. (Be careful not to overcook. You will get the best taste of squid only when the squid is nearly cooked.) 

2. Add roasted chili paste, soy sauce, green onion, chilies, sugar and stir fry for another 2 minute and until all ingredients mixed well. 

3. Transfer to a serving dish. Garnish with coriander leaves on top and serve immediately with steamed rice.

Moo Ping (หมูปิ้ง - Thai Grilled Pork)


450 grams pork, slice into thin and long strips 

2 tablespoons sugar 

1 teaspoon salt 

3 cloves garlic, minced 

1 tablespoon coconut milk 

1 tablespoon fish sauce 

1 package bamboo skewer


1. Marinade all ingredients together about 2-6 hours before grilling (depending on how much time you have, longer marinade time will make the pork more aromatic and delicious).

2. When the pork is ready, thread a skewer through the pork. Grill the pork until it is well done. While barbequing, brush pork with marinade. 

3. When done, serve with fresh vegetables and slices of cucumber and tomato.

4.Thai people love to eat this dish with Sticky Rice. In this case, you can also serve with Sticky Rice

Hoy Tord (หอยทอด - Thai Fried Mussels with Eggs)


10-15 green mussels

1 egg, beaten

2 tablespoons tapioca flour

1 tablespoon rice flour

1 tablespoon limewater

1 tablespoon minced garlic

1 tablespoon fish sauce

1/2 teaspoon sugar

1 tablespoon soy sauce

1/2 cup bean sprout

1/2 teaspoon pepper powder

1 tablespoon scallion, chopped

3 tablespoons water

cooking oil

coriander leaves (for garnishing)

Dipping Sauce :

Mix all below ingredients in a small pot and heat it until boiling. Remove and set aside.
1/4 cup chili sauce

1/2 tablespoon sugar

1/4 teaspoon salt

2 tablespoons white vinegar

2 tablespoons water

1. Wash green mussels with clean water. Then scald it in boiling water. Remove and drain. Then remove shell, and set aside.

2. In a medium-sized bowl, add tapioca flour, rice flour, limewater and water together. Stir until mixed well.

3. Heat oil in a fry pan until hot. Pour in the flour mixture in the pan and add the green mussels over the mixture. Do not stir or try to flip it until nearly cooked.

4. Pour beaten egg over the mixture. Fry until the mixture is golden brown. Then turn it over to another side and fry until cooked. Remove from heat and transfer to a serving plate.

5. Heat oil in a fry pan until hot. Add garlic and stir until fragrant. Then add bean sprouts, scallion, soy sauce and sugar. Stir until cooked well then transfer to a serving plate (besides fried mussels).

6. Sprinkle with pepper powder and coriander leaves. Serve immediately with dipping sauce.

Pla Tod Num-pla (ปลาทอดน้ำปลา - Fried Fish with Fish Sauce)


1 fish (any meaty white fish) weight 400-500 grams (or fish fillets) 

2 teaspoons oyster sauce 

1 tablespoon fish sauce 

1 teaspoon sugar 

cooking oil 

fresh vegetable (tomato, cucumber, cabbage, etc. for garnishing)

1. Score the fish at an angle all the way to the bones on both sides to help it cook faster. 

2. Heat oil in a wok, about half a cup or at least to the side of the fish. Fry the fish on low heat, about 10 minutes on the first side. Don't try to loosen the fish from the pan until it is done, otherwise, the fish breaks up. 

3. When the first side is cooked, flip and fry the other side, for 5 minutes. When the fish is cooked thoroughly, remove and set it on a plate. 

4. To make the sauce : Heat one tablespoon of the leftover oil (after deep frying fish). Wait until hot then add sugar, fish sauce, and oyster. Stir until mixed well then remove from heat. 

5. Garnish the fresh vegetables with fried fish. Before serving, pour the sauce on top of fried fish then serve immediately with hot steamed rice.

Kai Toon (ไข่ตุ๋น - Thai Steamed Eggs)


4 eggs, beaten 

1/2 cup tomato, cube 

1 tablespoon soy sauce (of fish sauce) 

2 cups chicken stock (or water) 

1 tablespoon scallion, finely chopped 

1/2 teaspoon pepper powder 

1 teaspoon fried garlic (optional) 

coriander leaves (for garnishing)
1. Beat the eggs in the medium-sized bowl. Add the chicken stock (or water), tomato, pepper powder and soy sauce. Stir until all ingredients mixed well. 

2. Heat water in a steamer. Wait until boiling, then place the bowl and turn down to medium heat. Steam for 15 minutes or until cooked. 

3. Remove from heat. Sprinkle with chopped scallions and coriander leaves (and fried garlic : optional). Serve immediately with hot steamed rice.