Thai Food Recipe: Yum Supparod (Spicy Pineapple Salad)

ยำสับปะรด Yum Supparod (Pineapple Spicy Salad)

ยำสับปะรด

Yum Supparod

(Pineapple Spicy Salad)


Prepare:

1 cup squid (clean, cut horizontally and fried)

1 cup sliced pineapple

1 / 4 cup sliced onion

3 tbsp. cashew nuts

3 tbsp. lemon juice

6 tbsp. sugar

3 tbsp. fish sauce

3 cloves garlic (slice thinly)

1 tbsp. minced red chili pepper

2 tsp. chili powder

1 cup crispy flour



Cooking Instructions:


1. Mix crispy flour with cold water. Gradually add the water until the flour is thick enough.


2. Dip the squid and deep fry it.


3. Now, mix onion, cashew nuts, lemon juice, fish sauce, sugar, chili pepper powder and

garlic altogether.


4. Add crispy squid and pineapple. Mix well and put over the lettuce. :)


I’m gainning more weight lately but I’m enjoy eating still. This fruit recipe will help me in
some way, I hope. :D hehe

/(^v^)/…..\(^v^)\…../(^v^)/

Joy

Thai Food Recipe: Madt Cha Samoonprai (Fish and Herbs)

มัจฉาสมุนไพร Madt Cha Samoonprai (Fish and herbs)

มัจฉาสมุนไพร
Madt Cha Samoonprai
(Fish and herbs)

Prepare:


1 cup sliced fish (make it 1/2 inch thick)
1 / 4 cup wheat flour
1 / 4 cup young lemongrass (sliced thinly)
1 tbsp. minced galingale
1 tsp. sliced kaffir lime leave
1 / 4 cup basil
2 tbsp. sliced galingale (thin long pieces)
2 tbsp. red chili peppers (slice it diagonally)
1 / 4 cup cashew nuts
1 tbsp. minced garlic
4 crushed chili peppers
2 tbsp. oyster sauce (Healthy Boy Brand, Recipe1)
1 tbsp. fish sauce
1/2 tsp. sugar
 1 tbsp. olive oil


Cooking Instructions:


1. Clean the fish very well. Dry it with paper towel. Drop it in a cup of wheat flour.


2. Deep fry the fish in boiling vegetable oil.


3. When the fish is crispy, remove from the pan. Next, fry cashew nuts, basil, lemongrass, galingale, kaffir lime leaves, and galangal. Remove and drain when it has yellow color.


4. Throw away the vegetable oil. Add olive oil in the pan. Wait until it’s hot.


5. Put minced garlic and 4 crushed chili peppers. Fry until it smells aromatic. Then add oyster sauce and some small amount of water.


6. Add crispy fish, crispy herbs, fish sauce and sugar. Quick stir-fry and remove it from the pan to keep the fish crispy.


To keep fish and herbs crispy, the food should be only a little bit juicy.

Joy^^

Thai Food Recipe: Gaeng Kiao Wan Gai (Green Chicken Curry)

แกงเขียวหวานไก่ Gaeng Kiao Wan Gai (Chicken Green Curry)

(the chicken isn’t green!)

แกงเขียวหวานไก่
Gaeng Kiao Wan Gai

(Chicken Green Curry)


Prepare:


1 cup chicken
1/2 cup fish balls (optional)
1 cup coconut thick cream
3 cups coconut milk
3 coriander roots
1 tsp. pepper
2 cloves garlic
4 tbsp. fish sauce
1/3 cup crisp eggplant
1/3 cup sweet basil
4 red chili peppers (cut diagonally)
1/2 cup sliced diagonally galingale
1/2 cup cooked chicken’s blood (optional)


Paste:


25 green chili peppers (more or less as you prefer)
1 tbsp. coriander seed
1 tbsp. cumin powder
10 dried peppers
3 red onions
5 cloves garlic
2 tsp. minced galangal
1 tsp. salt
1 tbsp. shrimp paste
1 tbsp. sliced lemongrass
1 tsp. sliced kaffir lime skin
1 tbsp. minced galingale (peel off the skin first)

Cooking Instructions:


1. Ground all the paste ingredients together and finely. To skip this step you can get instant green curry paste from the store. It’s up to you.

However, it is different between fresh paste and packed paste. :)


2. Ground coriander roots, dried peppers and garlic. Then mix it with the chicken.


3. Boil 1 cup of coconut cream with low heat until it’s boiling. Add paste and keep stirring until it smells nice.


4. Then, put chicken and add the rest of coconut milk. Cook for 15 minutes. Don’t stir.


5. After that, add fish balls, cooked chicken’s blood, eggplant, sliced galingale, sweet basil and red chili peppers.


6. Turn of the fire.

Tip!

To make the curry real green, add 1/4 cup sweet basil while you ground the paste.

Joy \(^v^)/

Thai Food Recipe: Kao Pad Nam Prig Sawan (Fried Rice & Deep Fried Crushed Fish with Chili Paste from Heaven!)

ข้าวผัดน้ำพริกสวรรค์ปลาดุกฟู Kao Pad Nam Prig Sawan Pla Dook Foo: (Fried Rice and Deep Fried Crushed Fish with Chili Paste from Heaven)

ข้าวผัดน้ำพริกสวรรค์ปลาดุกฟู
Kao Pad Nam Prig Sawan Pla Dook Foo
(Fried Rice and Deep Fried Crushed Fish with Chili Paste from Heaven)

Prepare:


1 cup fish meat (cooked and crushed)
1 cup steamed rice
1 / 4 cup carrot
2 tbsp. green bean
1 tbsp. minced garlic
1 tbsp. olive oil
1 tomato (sliced)
1 cucumber (sliced)
2 tbsp. chili paste (Nam Prig Sawan, Mae Pranom Brand)

Cooking Instructions:


1. Chop the fish meat and deep fry until it turn to golden brown color and set aside.


2. In a different pan, put olive oil and wait until the pan is hot.


3. Then, Add minced garlic and fry it until it has aromatic smell.


4. Put cooked jasmine rice, carrot, green bean, chili paste (more or less as you like). Now, mix well. Turn off the fire.


5. Put crispy fried fish over top. Dress with cucumber and tomato or any kind of vegetable. Let your imagination leads you. :) haha..


Nam Prig Sawan is literary mean Chili Paste from heaven. Try it then you will know why this paste came from up there! :) haha..

.

.

.

.

OK OK! I will tell you now, why we called it “Chili Paste from heaven”.

This paste is less spicy. That’s all.

 

There is also Nam Prig Narok, which means “Chili Paste from hell”. Can you imagine how spicy it would be? Mae Pranom Brand has both of them, if you want to try.

Joy…\(^o^)/

*Read about level of spiciness in Thailand : click Label SPICY, or better, do a search from UPPER Left side on “Spicy”

Next Page →