Thai Food Recipe: Tom Yum Moo (Pork) Isaan Style

Tom Yum Pork, Isaan Style, Tom Sab Moo

Tom Yum Pork, Isaan Style

Tom Sab!! Moo

ต้มแซบหมู

 

Prepare:

1 cup pork, Choose soft bone and the rib about 600gram2 tbsp. sliced young galingale
1 group lemongrass (sliced 1 inch)
3 tbsp. cut red onion
5 kaffir lime leaves
5 crushed coriander roots
2 pickled garlic (sweet)
3 crystal sugar
7 tbsp. fish sauce
2 tsp. salt
3 tbsp. minced chicken breast
6 tbsp. lemon juice
3 tbsp. dried chili powder
3 tbsp. roasted and finely crushed uncooked rice
1/4 cup sliced scallion
1/4 cup sliced parsley
1/4 cup sweet basil

 

 

Cooking Instructions:

1. Clean the pork very well. Cut it to the bite size.

2. Add water to 1/2 of the pot. Boil the pork on medium heat until it’s boiling. After that use low heat and cook the pork for 1 hour or until the pork rib get soft.

3. While you are cooking the pork, in a different stove, use low fire to heat the pan. When the pan is hot, throw galingale, lemongrass, red onion, kaffir lime leaves and coriander root and roast.

4. Remove them from the pan when it has aromatic smell and crush them altogether.

How to make roasted and finely crushed uncooked rice is also the same. We just throw handful of uncooked rice into the hot pan and keep stirring. Wait until it gets yellow then remove and crush it with mortar.

5. Now get back to the boiling pot. Add the roasted and crushed galingale, lemongrass, red onion, kaffir lime leaves and coriander root and mix well.

6. Add pickle garlic (sweet), crystal sugar, salt, fish sauce and mix it very well.

7. Then, take 1/2 cup stock from boiling pot. Mix minced chicken into that stock and pour it back to the pot. Turn off the fire.

8. Add dried chili powder, roasted and crushed uncooked rice, scallion, coriander and sweet basil.

When you are ready to serve, add lemon juice in to the bowl. This way the heat will not destroy the taste and nice smell of the lemon.

Thai Food Recipe: Pla Som (Sour Fish)

Sour Fish in Thai, Pla Som!

Pla Som!

ปลาส้ม

Prepare:

1 fish of any kind (tilapia is recommended) scraped and clean very well
(Carp or cyprinid is the other choices) but any Fatty fish is the best.
1 tbsp. sea salt
1 cup steamed rice
6 cloves garlic (minced)
1 tbsp. rice flour
1 egg (beat)
1/2 cup sliced red onion or minced garlic (fried)
4 kaffir lime leaves (fried)
4 dried chili peppers (fried)
water
plastic bag
plastic container

Cooking Instructions:

1. Mix rice flour with water and clean the fish with it.

2. Clean inside the mouth and stomach really well.

3. Soak steamed rice in the water and drain it.

4. Put clean fish in a big bowl and sprinkle the salt all over the fish. After that, add minced garlic, steamed rice and mix it altogether.

5. Tuck the rice into the fish mouth and stomach. Then put the fish in a plastic bag and seal it.

6. Store the fish in plastic container and seal very well. Leave the fish outside refrigerator at the room temperature for 3 days.

7. On the forth day, move it into the fridge.

8. It should be sour about this time. :)

9. Remove all the rice that cover the fish but leave some of it inside the stomach.

10. The smell is going to be very smelly for someone but I know for Thais, we are going to finish 2 plates of rice with this recipe.

11. Dip the fish into a bowl of beaten egg then fry on medium heat while the vegetable oil is hot.

12. When you serve it, dress the fish with fried onion, fried garlic, fried chili peppers and fried kaffir lime leave. (Squeeze 1 piece of lemon if it is not sour enough)

Serve with steamed rice or sticky rice.

 

If the place where you live is usually cold, you should leave it in room temperature for a longer time, maybe 5 days. Make sure the fish was really clean before to process the preservation, or you will get rotten fish as a result. :)

In Yasothon, where I lived when I was 11, they produce the Pla Som as the main product for the whole province. If there is anybody wants to buy it, they know Pla Som from Yasothon is the best. :)

 

I don’t like the kind of preserved fish they made from carp. It has too many bones and really destroyed my appetite. Me and my grandma, we love the fish with fatty stomachs. :)

 

Not so healthy!

Thai Dessert: Khanom Sai Sai (Sweet Stuffed Dough)

Sweet Stuffed Dough, Kha Nom Sai Sai or Kha Nom Sod Sai

Kha Nom Sai Sai or Kha Nom Sod Sai
Sweet Stuffed
ขนมใส่ไส้ หรือ ขนมสอดไส้

Prepare the Flour:

2 cup black sticky rice flour
2 cup white sticky rice flour
1 and 1/2 cup warm water

Cooking instructions:

1. Mix two kinds of flour together. Pour only a small amount of warm water while you are kneading the dough. Knead until the flour gets soft and roll it to 1/2 inch size. Use wet white cloth to cover the dough.

Now prepare the topping part:

1 kg. Scrapped coconut
1 cup rice flour
1 tbsp. salt
6 cup flower water

2. Make coconut milk from 6 cup of flower water squeeze with scraped old coconut and pour on the filter to get just the milk part.

(Flower water: Soak the flower in water and keep it seal for one night)

I know this step sound messy. You can just use instant coconut milk. Choose the thick kind.

3. Add rice flour with the coconut milk and boil it on low heat. Keep stirring until it gets thick. Be careful, don’t let it gets sticky in a ball shape.

Leave the topping pot inside a bigger pot of hot water so that the topping will be warm all the time. It will be easier when you drop it over the white dough.

Prepare the inside stuffing:

1 cup scrapped old coconut
1 cup palm sugar
1/2 cup water

4. Mix scrapped old coconut with palm sugar and water altogether in a pot. Put it on low heat and boil. Keep stirring until it gets sticky enough to roll to a ball shape.

5. Remove from the stove. Leave it cool and make it a small ball shape of 1/2 inch. Put them in a big container and fumigate with candle smoke.

After you have prepared the 3 main ingredients, follow these steps.

1. Flatten the flour from number 1 and put the fumigated sweet stuffing in the middle. Make it in ball shape. Hide the stuffing inside the white dough.

2. Put 1 tsp. of topping on the banana leave and place the ball on it. Pour another 2 tsp. of topping over the ball.

3. Wrap the banana leaves. Attach the leaves with toothpick. (Consult a nearby wrapping supervisor for instructions… haha.. I don’t know how to explain)

So sad, I was not a professional video maker. I blocked the camera, when I tried to show how to wrap food with banana leaves.

Look for my Ho Mok Gai Sai No Mai video on youtube for how to wrap. To skip this difficult part, you can use a small cup made from ceramic.

4. After that, steam in boiling water for 10 minutes.

I introduced this dessert to my German colleague at lunch time after we finished our meal. She loved it and also when I introduced it to my husband he said the taste is good.

So, I shouldn’t miss introducing it to you!! :)

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