Thai Dessert: Durian Chips
ทุเรียนทอด Durian Chips (Deep Fried Unripe Durian)
Durians are a Thai fruit. They might be hard to find in your Asian grocery - or they might have a whole stack of them. They are huge - watermelon size or larger. They have spikes on their brown skin. They are smelly like the most horrible smell you can imagine. Their flesh is tasty like nothing you’ve ever had when they’re ripe. Hope you find one!
ทุเรียนทอด
Durian Chips
(Deep Fried Unripe Durian)
Prepare:
1 Kg. Unripe durian (Sliced)
1 tsp. Salt
3 cups vegetable oil
Cooking Instructions:
1. Slice the durian into a very thin piece or think piece. The most important thing is to make it at the same thick size, so that when you fry them part of them won’t get burn first.
2. Separate the pieces into a group of same size. Leave it drain first. This way will help you save the cooking time.
3. Heat the pan and pour vegetable oil in it. Use medium fire.
4. When the oil is ready, fry the group of sliced unripe durian. Keep your eyes on it 
don’t let it burn. If it’s possible, flip the pieces every 2 breath. :p
5. I can’t tell how long it will take, depends on the thickness you slice the piece. Mostly, take short time. Pick up one piece and try it to make sure.
6. When durian chips is ready, remove from the pan and leave it drain on paper towels.
7. Sprinkle the salt all over and time to CHIM! (CHIM = taste)
Durian chips should be very thin when you slice. It’s made from the durian and maybe bugs took some part of it or big storm make it fall down from the tree before it get ripe.
It is one of my favorite snacks!
You can’t just eat a whole bag in one time, as it will make you feel sick of it. Never get sick from it.. However, it is not as famous as potato chips.
Thai Dessert: Fried Pig Skins (Cab Moo)
แคบหมู Cab Moo (Fried pigs skin)
แคบหมู
Cab Moo
(Fried pigs skin)
Once I have mentioned about this food Cab Moo and introduced that it was one of my unhealthiest Thai food lists (but I like it :p)
Cab Moo is made from pig’s skin, deep fry in the hot vegetable oil. We can save this food outside the fridge for a long time and it will still be okay to eat.
If you eat potato chips when you are watching T.V at home, my aunts and I eat Cab Moo as a snack.
Prepare:
2 Kg. pig’s skin
1 tbsp. Salt
1 tbsp. light soy sauce or 1/2 tbsp. black sweet soy sauce
Oil from pork
Cooking Instructions:
1. Cut pig’s skin 1.5 inches long. Clean very well, use a thin blade scrape the hair and unpleasant spot out. Clean with water again and leave it drain.
2. Boil in boiling water until the skin is cooked and then leave it drain. Make sure there’s no water left. You can use hand towel press on each piece, now we really know it is really dry out. After that, add salt and light soy sauce.
3. Fry pork skin in very hot oil (can be vegetable oil or pig’s oil). However, the oil from pig will leave strange smell on the food. When each piece turns gold, remove from the pan.
4. Next, eat with Som Tam. !!! My Favorite food.. Or serve with northern style dipping sauce, Nam Prig Ong.
The other kind of Cab Moo is called Gag Moo, this type has a lot of fat from pork and I think that makes it taste better.
To do this one, just choose the skin part that has lots of fat. Cut it to dice shape and fry on medium heat until it turns gold.
Don’t burn them. Be careful.
Lastly, sprinkle salt all over. It taste as good as Cab Moo when you eat with Som Tam.
Well, anything tastes good with my Som Tam!! Haha
Thai Food Recipe: Fried Thai Beef (Neu-uh Hang)
Thai Dry Beef (Neu-uh Hang)
Thai Dry Beef
เนื้อแดดเดียว
Prepare:
3 cloves garlic (crushed)
1 tbsp. fish sauce
1 tbsp. sugar
1 tsp. salt
1 tsp. grounded black pepper
Instructions:
1. Cut the beef in a long shape (about 7cm.). Make it as thick as your finger.
2. Crush garlic and black peppers altogether. I like to get the whole black peppers and ground them by myself because it has much better smell than the instant one.
3. Now, add crushed garlic and black peppers into a big bowl. Add fish sauce, sugar, salt and soak the beef in it.
4. Wrap the bowl with plastic and leave the bowl of beef inside refrigerator for 3-4 hours, it’s best if you leave it there the whole night.
5. Next, arrange them on the big plate or tray. Dry it with sunshine for about 3 hours. (Now, it’s your job to do whatever you can to keep it away from the flies.) :p
Don’t get disgusted yet. Use the thin white cloth or Fachee to cover the tray while we lay it outside in the sun.
Fry the dry beef in hot vegetable oil and serve with sticky rice…
I really miss it!!!
When I traveled a long trip with my aunt and uncle, we pack the fried dry beef and sticky rice in bamboo container. Yummy! The bamboo container can keep my sticky rice warm and soft for many hours. Order Somtam (Papaya Spicy Salad) from the restaurant and mom-made Pla rah dipping sauce from home!
Sab! Don’t tell anyone…… (or they to take it away from you).. haha…
I think this is what a common Thai Isaan family does when they travel.
Thai Food Recipe: Undercover Squids! (Pla Muk Suam Goong)
Undercover Squids in Thai, Pla Muk Suam Goong
Undercover Squids
Pla Muk Suam Goong
ปลาหมึกสวมกุ้ง
Prepare:
500 g. fresh squid (clean and cut to 1 ½ inch)
500 g. shrimp (peel, de-veined, and crush)
1 carrot (cut to 1 inch pieces)
1/2 cup green pea
1/2 cup baby corn (cut to 1 inch pieces)
1 tsp. pepper
1/2 tsp. salt
2 tbsp. tapioca flour
2 cup vegetable oil
2 tbsp. oyster sauce
Cooking Instructions:
1. Mix crushed shrimp meat with pepper and salt. Knead it until it gets soft.
2. After that, put the shrimp into the squid that we prepared.
3. Drop the squid into a bowl of tapioca flour. Make it round shape and deep fry in vegetable oil of medium heat.
4. When the squid turn gold and crunchy, remove from the pan and leave it drain.
5. During that time, heat the pan and add 1 tbsp. of vegetable oil. When the pan is hot, add carrot, green pea, baby corn and 2 tbsp. oyster sauce. Quick stir and remove into the plate.
Prepare the sauce:
2 tbsp. minced pork
2 tbsp. minced onion
1 tbsp minced coriander root
2 tbsp. ketchup
2 tbsp. oyster sauce
6. After you finished with the vegetable, in the same pan add 1 tbsp. vegetable oil.
7. When the pan is hot, add minced pork, onion, coriander root and stir fry for 4 minutes.
8. Next, add ketchup and oyster sauce. Mix well.
9. Place deep fried squid on a plate and dress the sauce on top. Don’t forget to serve stir fried vegetable on a side.
hehe… I have just came out with this name undercover squids for this recipe and think that it is a really cool name and maybe it will make some children, who are tired of the same food they have everyday, get excited.
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