Thai Food Recipe: Fresh Shrimps in Fish Sauce (Goong Shair Nam Pla)
Fresh Shrimps in Fish Sauce in Thai, Goong Shair Nam Pla
Fresh Shrimps in Fish Sauce
กุ้งแช่น้ำปลา
Goong Shair Nam-Pla
Prepare:
1 pound big shrimp
15 red and green chili peppers (finely minced)
1 tbsp. minced garlic
10 cloves garlic
1 tsp. sugar
1 tsp. minced coriander root
2 tbsp. fish sauce
1 and 1/2 tbsp. lemon juice
2 tbsp. mint
1 Momordica
Cooking Instructions:
1. Peel the shrimps but leave the shell by its tail part. Throw away the head and de-veined. Clean it very well.
The shrimps have to be real fresh.
2. Arrange them on a plate.
3. Next, mix chili pepper with minced coriander root and minced garlic. Add fish sauce, sugar and lemon juice. You can add more or less, as the way you like.
4. Place 10 cloves garlic by the shrimps.
5. Now, Cut momordica in half and throw away the inside part. Clean it very well, cut in to thin pieces and soft boil it in boiling water.
6. Put momordica around the shrimps.
7. Pour the sauce we made from step 3 over the shrimps and dress it with mint.
Eating the shrimps fresh and uncooked like that is Thai Isaan Style.
Bpoo Nueng Gratiam (Steamed Sea Crab)
Steamed Sea Crab with Garlic Sauce in Thai, Boo Nueng Gratiam
Steamed Sea Crab with Garlic sauce
Boo Nueng Gratiam
ปูนึ่งกระเทียม
Prepare:
1/2 tsp. sugar
1/2 tsp. pepper
1 tbsp. oyster sauce
1 tbsp. light soy sauce
1/2 tbsp. sesame oil
5 cloves garlic (sliced)
Cooking Instructions:
1. Crack the shell and clean it very well. Cut the crab in to pieces and arrange them on the plate.
2. Mix oyster sauce with sesame oil, light soy sauce, pepper, sugar and mix well.
3. Spread the sauce all over the sea crab. Put sliced garlic on a side.
4. Steam in boiling water for 8 minutes and turn off the fire.
We spent time yesterday chasing the fiddler crabs at the beach. It was so much fun looking at how fast all of them can go, like they were blown off by the wind. We tried to trick them by going to different directions. The crabs got nervous since they didn’t know which way is going to be safe…haha
Finally, one of them got his way into the water and buried himself under the sand. Luckily, my husband knew the crab’s plan, so we waited until it stopped under the sand and my husband picked him up. 
I had a lot of fun on that day. No! No! No! I didn’t plan to eat that crab. We let him go after taking a photo and touching him a couple times. I don’t think he has any meat though.
Anyway, it wouldn’t be a problem because I can eat the whole thing when I am hungry! Hahaha :p
In Isaan provinces (northeastern of
They found out that the crabs came all the way from
We really need that for Somtam, Thai most wanted food.
Whatsoever, cooking “ปูนึ่งกระเทียม Bpoo Nueng Gratiam (Steamed Sea Crab with Garlic)”, we use big sea crabs only. It has enough meat and I think all of you can find it in your country.
Joy \(^v^)/
Thai Food Recipe: Grilled Tilapia Fish (Pla Nin or Phao)
Salted, Grilled Fish (Tilapia) in Thai, Pla Phao, Pla Pow, Pla Nin
Salted and Grilled Fish stuffed with Lemongrass
ปลาเผา
Pla Phao, Pla Pow or Pla Nin (Tilapia or Nile Perch)
Prepare:
1 tilapia fish (also known as Nile Perch) Can use any other gentle tasting fish as substitute.
1/2 cup rock salt
1/3 cup wheat flour
1 group lemongrass
2 pandanus leaves
Sauce:
2 tbsp. minced garlic
2 tbsp. minced chili pepper
1/2 tsp. sugar
2 tbsp. lemon juice
2 tbsp. fish sauce
1 tbsp. hot water
1 tsp. minced coriander root
Cooking Instructions:
1. Clean the fish very well. Open its stomach, throw away the inside parts and clean.
2. Crush the lemongrass and pandanus leaves. Fold and tuck it inside the stomach.
3. Mix wheat flour and salt together. Add 3 tbsp. water.
4. Cover all over the fish with the mixed.
5. Grill it. You should check it often because cooking time is vary, depending the heat you make.
6. If the meat still clear, the fish is not ready yet. The meat should be totally white but make sure the meat is still soft. When you over cook it the meat will be hard and it doesn’t taste sweet at all.
7. Mix the sauce ingredients altogether. Add more or less spice as you like. Then, dress it with mint or coriander leaves.
This is one of our favorite food in northeast of Thailand. We always got it once a week and it was not expensive at all. My husband told me I should put the recipe in my blog because most people don’t know how to cook it this way. I think you should try if you can find some fresh fish, doesn’t matter what kind but tilapia will taste the best. It doesn’t have many bones. When the fish is fresh, you can taste the sweetness from the meat and there’s no fishy smell because lemongrass helped get rid of it. Be careful not to overcook it as the meat has a burnt taste.
I remembered the Crown Prince Akihito from Japan gave this 50 Nile Tilapia to His Majesty King Bhumibol Adulyadej, which was the first time that Nile tilapia got into Thailand. Then the King introduced it to us, Thai people, to do tilapia farm. Now, we can have it all year and cheap!
Joy….. \(^v^)/
Thai Food Recipe: Gang Kiow Wan Kai Jeauw Maa Tod Grob
Crunchy Kai Jeauw Maa in Green Curry in Thai, Gang Kiow Wan Kai Jeauw Maa Tod Grob
Crunchy Kai Jeauw Maa in Green Curry
Gang Kiow Wan Kai Jeauw Maa Tod Grob
แกงเขียวหวานไข่เยี่ยวม้าทอดกรอบ
Prepare:
1 cup thick coconut milk
1/2 cup cut eggplant
1/2 cup young coconut tree top
1/4 cup fresh and young pepper
1 tbsp. sliced red chili pepper
1/2 cup sweet basil
1/4 cup fish ball (optional)
4 potash preserved eggs (cut in half)
1 cup tempura flour
1 cup bread crumbs
1 tbsp. fish sauce
1 tbsp. palm sugar
Vegetable oil
Cooking Instructions:
1. Mix half of tempura flour with cold water. Drop potash preserved eggs in the dry tempura flour.
2. Then, Soak it in the tempura flour that was mixed with water.
3. After that, mix the egg with bread crumbs and deep fry until the bread is crunchy. Rest them on the plate.
4. Now, let’s cook the green curry.
5. Mix green curry paste with coconut milk and boil it until you see oily bubbles float on the surface. I think 5-10 minutes is fine.
6. Add fish ball, eggplants, coconut tree top, young pepper, red chili pepper. Cook for another 2 minutes.
7. Add fish sauce and palm sugar. Adjust the taste as the way you like. Turn off the fire.
8. After that, add sweet basil and mix well. Pour the green curry on top of crunchy eggs.
Potash preserved eggs lovers?!? I saw this recipe on the TV that my husband has just allowed me to watch it recently. Haha :p
Vern note: huh? Oh boy, she is exaggerating. She can watch TV when we have time… we just don’t have time. I like to put everything else as priority before that.
Anyway, do you feel sick after eating them too much? Dizzy?
