Thai Food Recipe: หมกปลาซิว Mok Pla Siw (Fish and herbs wrapped in banana leaves)

หมกปลาซิว Mok Pla Siw (Fish and herbs wrapped in banana leaves)

Prepare:

2 cup very small fish (As small as you can find)
5 red chili peppers
5 dried red chili peppers
5 cloves garlic
5 red onions
1 handful basil (ใบแมงลัก)
2 tbsp. fish sauce
1/4 tsp. sugar
1 tbsp. minced galingale
1 handful cut scallion (1 inch long)
2 handful cut dill (1 inch long) I like this one so I added a lot
1 tbsp. slice lemongrass
3 kaffir lime leaves
2 tbsp. Pla Rah (fermented fish sauce)
Banana leaves

Cooking Instructions:

1. Ground chili peppers, red onions and garlic all together.

2. Clean the tiny fish very well and put in a big bowl.

3. Add fish sauce, sugar, pla rah, minced galingale, lemongrassm kaffir lime leaves, basil, dill and scallion.

4. Taste it. If you like how it taste then wrap it in banana leaves. If not, add more Pla Rah. At this step, you don’t have to make artistic banana wrap. :P haha Just do anything to keep it whole the food. Maybe use toothpick.  

Ah! I forgot you can use foil paper (for food). :) That would make it easier, huh? But banana leaves will give a unique smell though, if you would like to try.

5. With banana leaves, you can grill on fire. With foil paper, cook in microwave for 5-10 minutes.

6. Other option, add everything in a clay pot. It will also have a distinctive smell.

7. Serve with sticky rice. :)  

 

It is Isaan Style food and a farmer recipe from my mom. When you worked hard on the farm, in the heat, this recipe will increase your appetites. :)

Have you ever been offered to eat the whole fish by Thai People? Whole fish.. I mean its meat, its bones and its head. :D That’s how we eat it. The whole thing, especially a tiny fish would be easy to chew and swallow. I ate like that as well! :) because I am Isaan! Hahaha

Thai Food Recipe: Stewed Duck (Bped Pa Lo Bped Pa Lo) เป็ดพะโล้

เป็ดพะโล้ Bped Pa Lo Bped Pa Lo

(Stewed Duck)

 

Prepare:

1 big duck
1 pack Pa Lo instant mix (5 spices instant mix)
1 tbsp. black and sweet soy sauce
3 cloves garlic (Crushed)
3 crushed coriander roots
1/4 cup pickled garlic and juice
2 tbsp. crushed white pepper
1 handful whole shitake mushrooms
1 tbsp. light soy sauce
1/2 tsp. salt
1 tsp. Shao Hsing wine
1 crushed galangal
1 tbsp. lemon

   
Cooking Instructions:

1. Mix 1 tbsp. lemon and salt and dress it all over the duck. This way will help you get rid off duck’s strange smell.

2. Clean the duck very well. In a big bowl, dress black and sweet soy sauce all over the duck. Leave it dry and do it again a couple times. Add Shao Hsing wine and crushed white pepper, then, give it a body massage. :) I mean rub it.

3. Heat up a pot and add 3 cups of water. Add 5 spices instant mix, crushed garlic and coriander roots, crushed galangal, light soy sauce, and duck. Boil in low heat until the duck get soft.

4. While you wait for the duck to get soft, add salt and shitake mushrooms.

5. After about 45 - 50 minutes, add 1/4 cup pickled garlic and its juice. (I saw this trick at a restaurant I usually got stew duck noodle.) :P I stood in front of their cooking area and I was peaking at everything they did.

6. Next, add 4 cubes of ice and wait until it’s boiling again.

Now you can serve it with jasmine rice and pickled mustard or serve with noodle.

7. Add minced chili pepper and garlic, vinegar, sugar, salt. Serve it as sauce.

ยำเห็ดเข็มทองกุ้งสด Yum Hed Khem Thong Goong Sod (Needle Mushroom and Shrimp Dressed with Spicy Sour Salad)

ยำเห็ดเข็มทองกุ้งสด Yum Hed Khem Thong Goong Sod (Needle Mushroom and Shrimp Dressed with Spicy Sour Salad)

 

Prepare:

500g. Cooked Needle Mushroom
2 tbsp. minced chili peppers
2 tbsp. lemon juice
2 tbsp. fish sauce
1 tsp. sugar
1 tbsp. sliced pickled garlic
1 handful cut Chinese celery
1/4 cup sliced spring onion (thin and circle shape)
1/4 cup sliced tomatoes
500g. shrimps
3 tbsp. drinking water

 

 

Cooking Instructions: 

1. Clean, peal and de-veined the shrimps and soft boiled in boiling water.

2. In a bowl, add sugar, fish sauce, chili peppers, lemon juice, pickled garlic, water and mix well. Taste it the way you like. You may add more sugar if you like it sweet. However, it’s better to have sour and spicy flavor to lead.

3. When you get the taste you like, add tomatoes, onion, and celery. Mix well. Add more drinking water if you want it juicy.

Here is the trick, keep adding little by little until you get the right taste. After 3-4 recipes of spicy and sour salad, you can do it with out having to measure the amount. :)

4. Mix mushroom and shrimps on a plate and dress the salad on top. Or you can just throw them into a salad bowl, mix well and then serve.

 

I suggest the second way because it will make all the taste to take place in every bite to eat. :D Anyway, do you know what is it when I call that mushroom “Needle Mushroom”? It looks like needle to me and I translated it from Thai words. Don’t know what it’s called in English.. :(

I’d better not embarrass myself calling it in a wrong way like in my cooking video. (If you have seen that one)

:’(

Thai Food Recipe: ยำหอยดอง Yum Hoi Dong (Preserved Sea Mussel Salad)

ยำหอยดอง Yum Hoi Dong (Preserved Sea Mussel Salad)

 

Prepare:

1 cup preserved sea mussel
3 tbsp. sliced red onion
2 tbsp. ginger (cut thin and long)
1 tbsp. scallion (cut short)
1 tbsp. sliced coriander
2 tbsp. sliced chili peppers (sliced or add whole peppers up to you)
3 tbsp. sliced lemongrass

 

Cooking Instructions:

 1. Throw everything in a big bowl and mix well.

:p haha very easy. Any of you who do not get used to eating preserved food, pickled typed, I do not suggest this recipe :)

You should have a strong stomach like me! :P

Joy’s Strong Stomach = Big stomach with no muscle but fat + can eat anything!

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