Khanom Jeen Nam Ya Pa

ขนมจีนน้ำยาป่า

Prepare:

5 pieces thin sliced galangal (2mm)

10 Kaffir lime leaves

2 lemongrass (cut into 7cm long and crush them roughly)

1 handful of small red (purple) onions

8 cloves garlic

10-15 dried red chili peppers (this amount could burn your lips)

1 cup sliced scallion (1inch long)

fermented fish sauce (pla rah) – I think you can find the juice that is ready to use?

2 tbsp. fish sauce

7 crushed galingale

2 cups fish meat (cooked and crushed) don’t forget to pick out the bones it could be any kind of fish, but I think Tilapia is the best.

white rice noodle (Khanom Jeen) as much as you want to eat.

fish balls (2 cups)

1 tsp. sugar

1 handful sweet basil

dill (cut 1.5 inch long) as much as you like

Side vegetables:

pickled Chinese cabbage

normal cabbage

cucumber

long beans

bean sprouts

dill (cut 1.5 inch long) as much as you like

Instructions:

1. Mash red onion, garlic, 2 pieces galangal, 5 dried chili pepper altogether.

2. In boiling water, add 3 pieces galangal, stuff we have from number 1, Kaffir lime leaves, crushed galingale and the rest of dried red chili peppers. Wait until it is boiling again.

3. Now, add fermented fish sauce, fish sauce, sugar, fish balls, sweet basil, scallion and dill. Wait until it is boiling again then turn off the fire.

The trick is to start with adding small amount of fermented fish sauce. Add more if the test is not right yet. Keep adding little by little until you get the right test. I dare not putting the amount as I didn’t say how much water you should boil in the pot. I usually add half of the pot.

Share on Facebook

Another tip about cooking with fish and to rid the room of the fish smells that might result if you’re using a very stinky fish…

Use lemon or lime juice while preparing the meal. If you don’t want the lemon or lime to flavor the dish very much just use a couple drops of lemon juice to cancel-out the fish smells.

– Joy

Share on Facebook

Have someone in the house that doesn’t like “fishy smell”?

When you bake or grill your fish stuff the abdominal cavity with long lemongrass wrapped tightly and tied  (with other lemongrass). Lemongrass has the power to kill the fish smell especially while baking in a closed oven in foil.

Another tip – use a different fish. Trout, catfish, and mullet seem to really have a fishy odor associated with them. “Tilapia” is a light tasting fish that, when properly cleaned and stuffed with lemongrass and dipped in some lemon, garlic, and chili sauce can be almost free of fishy odors.

Grilled Tilapia Fish – with photo of lemongrass stuffing.

Share on Facebook

Sawasdee Ka!

We decided to give away one of our eBooks for free when you purchase the original 101 page Thai food ebook.

Order Joy’s Thai Food Recipe Ebook here!

If you don’t know what an e-book is, it’s simply a Word file with photos and nice formatting converted into an Adobe PDF format that you can read on your computer, PDA, phone, or maybe even your watch. It makes the files easy to read on electronic readers too – you may have heard about Microsoft’s and Amazon’s new readers. They are e-book readers designed specially for reading e-books.

We are giving away a sample PDF file of the first 11 pages of Joy’s Thai Food Recipe eBook below. When you order you’ll receive 2 more free ebooks as well as a Buddhist pendant for your necklace and either two Buddhist bracelets or stickers.

Joy’s Thai Food Recipe E-book Sample, 11 pages, fully illustrated, fully FREE! This is to give you an idea what you’re getting. But there’s more…

If you order the above book you’ll get 2 more eBooks free:

• Joy’s Top 20 Thai Desserts eBook – 42 pages of the best desserts Thailand has to offer!
• Thai Photo Journal – a personal look at some of the amazing Thailand experiences we’ve shared.

and, a Buddhist pendant to wear on your necklace…

and, two woven Buddhist bracelets or stickers (you choose)…

Order here!

Share on Facebook

ผัดเผ็ดปลาดุก Phad Phed Pla Dook (Spicy Cat Fish Stir fry with Galingale)

Prepare:

500g. cat fish (cut and clean, mix with 1 tsp. salt and deep fried)
1 handful sliced galingale (in long shape)
5 kaffir lime leaves
1 handful young pepper corn
1/2 cup fried basil (wait until the oil is very hot first, then throw the basil in)
1 cup cut eggplant and soak in salted water (help the surface it not to become dark)
2 tbsp. instant chili paste
1 tbsp. sliced chili pepper
2 tbsp. sugar
3 tbsp. fish sauce
2 tbsp. Vegetable oil
1 tbsp. kaffir lime skin
1 tsp. minced galangal
1 tbsp. lemongrass
1 tbsp. sliced red onion
1 tbsp. minced garlic

Cooking Instructions:

1. Ground kaffir lime skin, galangal, lemongrass, red onion and garlic. After that, mix it with instant chili paste.

2. Next, heat the pan and add vegetable oil. Wait until the oil is hot then add chili paste from step 1.

3. When the chili paste has aromatic smell, add eggplants. If you like it medium cooked, then stir fry for 2 minutes. If you like it completely cook, you should stir fry it for 8 minutes.

4. Now, add some small amount of water, fish sauce and sugar.

5. Add fresh galingale, kaffir lime leave, crunchy cat fish, and chili peppers. Mix well.

6. Turn off the fire. Dress fried basil on top and serve with hot jasmine rice.

  

Food tips: 

When you fry the cat fish, use max heat to heat up the oil first then lower it to medium. Slowly drop the fish into the hot oil and wait until the other is done. When it’s crunchy, you can flip it over. Don’t rush it, just take time and use medium heat.

Share on Facebook

ปลาผัดผักกาดดอง Bpla Pad Phuk Gaad Dong (Stir Fry Fish and Pickled Mustard)

ปลาผัดผักกาดดอง
Bpla Pad Phuk Gaad Dong
(Stir Fry Fish and Pickled Mustard)

 

Prepare: 

500g. sliced fish meat from any kind of fish, fatty fish (thick and big pieces)

300g. cut pickled mustard

2 tbsp. crushed black pepper

3 tbsp. sliced sweet pepper (red color)

1 handful scallion (cut 1 inch)

1 cup vegetable oil

1 tbsp. fish sauce

1 tbsp. soy sauce

2 tbsp. oyster sauce

1/2 tsp. salt

1 tbsp. minced garlic

 

Cooking Instructions:

1. Heat the pan and add 1 cup of vegetable oil in it. Wait until it’s hot.

2. While you are waiting for the oil to get hot, mix salt and fish in a big bowl.

3. Now fry the fish in hot vegetable oil for 5-8 minutes. Don’t stir because the fish will break into small pieces. Just flip it over when the other side is done.

4. Remove from the pan when the fish get yellow or brown. Leave the oil drain.

5. Next, in a different pan, add 1 tbsp. vegetable oil. When it’s hot, add minced garlic.

6. Fry the garlic until it has aromatic smell.

7. After that, add pickled mustard, 2 tablespoon full of black pepper, sweet pepper, scallion, fish sauce, soy sauce, oyster sauce. Mix well and add some small amount of water, then add fried fish lastly.

8. Serve with jasmine rice, cucumber and green leave vegetable on a side.

 

I love this food!! I used to offer my husband to try it but he didn’t like to taste anything new.. haha so I enjoyed this food by myself. It’s good when my husband likes different food, or we will fight until the food is gone into someone’s stomach.   This recipe is quite new as I have never seen it anywhere else in Thailand except in the southern provinces.

 

When I first saw it at Aunt Aun Kitchen, my favorite restaurant, I thought maybe this food would be salty but actually it was not. The pickled mustard is sour and hot taste from black pepper is awesome. Fat from fish is also what I want!! Haha 

There are many new creative recipes from Aunt Aun Kitchen that I have never seen before. Promise that I will take a peak (taste it too haha) and will share the recipe here.

Mostly southern people cook pickled mustard with egg and serve it with boiled rice. I never have that with boiled rice back at home in Sisaket. So I think this must be southern style.

Try Thai Food, all Thai Food Recipes you can cook at home.

 

\(^v^)/

Share on Facebook

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. 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. 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

Share on Facebook

ปลาราดพริก Bpla Raad Prik (Deep fried fish with 3 flavors sauce)

ปลาราดพริก
Bpla Raad Prik
(Deep fried fish with 3 flavors sauce)

Prepare:

1 tilapia (or any kind of fish you like)
4 tbsp. sliced red onion
2 tbsp. roughly cut garlic
3 tbsp. cut chili pepper (more or less as you like)
4 big size chili peppers
(remove the seeds and ground finely, this pepper will help with color)
3 coriander roots
2 tbsp. palm sugar
3 tbsp. fish sauce
4 tbsp. concentrated tamarind juice
1 tbsp. tapioca flour
2 cups vegetable oil

 

Cooking Instructions:

1. Scrape the scales off, cut the stomach and remove the inside part, make stripe the whole fish and clean again. Wipe the fish with kitchen towels.

2. Heat the pan, use high volume. Add vegetable oil. Wait until the oil is very hot and then lower it to medium. Deep fried whole fish in vegetable oil until it is crunchy.

3. Remove from the pan when it’s cooked.

4. Next, in a small bowl we will make the sweet and sour sauce. Mix concentrated tamarind juice, palm sugar, fish sauce all together. Taste the sauce and make it 3 flavors (sour, sweet, salty). Mix tapioca flour with 1 tbsp. water then add into the sauce.

5. Boil the sauce on low heat until it get thick. Remove from the stove.

6. After that, in a small pan, add 2 tbsp. vegetable oil. When it’s hot add onion, chili peppers and coriander roots. Stir-fry for 30 seconds.

7. Then, add the sauce from step 4 and mix well. Turn off the fire.

8. Place lettuce on a big plate. When the fried fish cool off, put it on the lettuce. Arrange sliced tomatoes and cucumbers on a side and dress 3 flavors sauce on top of the fish. Serve with jasmine rice.

 

This recipe is very easy. I got one fresh Tilapia from Tesco Lotus and have them fried it for me (free) :p  It was only 16 Baht!!! I’m so excited to get it that cheap. Haha Anyway one fish was enough for me because my husband doesn’t like anything fried.

In Thailand, we fry the fish so crunchy that we will be able to eat the bone and head. I don’t eat the head but some people do.

Share on Facebook