Thai Food Recipe: Laab Ped Tod Grob (Crispy Mandarin Duck)

Crispy Mandarin Duck in Isaan Sour and Spicy Salad, Laab Bped Tod Grob

Laab Bped Tod Grob
(Crispy Mandarin Duck in Isaan Sour and Spicy Salad)
ลาบเป็ดทอดกรอบ

 

 

Prepare:

1 mandarin duck (1kg.)
5 cup vegetable oil
1/2 cup sliced red onion
1/2 cup sliced lemon grass
1/2 cup kaffir lime leaves
1 tbsp. chili powder
3 tbsp. lemon juice
2 tbsp. fish sauce
3 tbsp. fried or roast peanut
7 dry chili peppers (fried)
1/4 tsp. sugar
4 tbsp. roasted uncooked rice (ground finely)
Any vegetables you like

 

 

Cooking Instructions:

1. Clean the duck very well. Cut the meat part that attached to its skin. Boil it in boiling water cut it a bite size and rest them drain in a filter.

2. Heat the pan on medium flame. Fry red onions, lemongrass and kaffir lime leaves, one after each one. When they get crunchy, remove from the pan and leave it drain in the filter.

3. Next, in the same pan, fry the boiled mandarin duck. When it turns gold and crunchy, remove and leave it drain.

4. Now, in a big bowl, add chili powder, lemon juice, fish sauce and mix well. Add fried red onion, lemongrass, kaffir lime leave, peanut, fried dry chili peppers and roasted uncooked rice.

Making it taste more or less sour and spicy are up to you. Balance the taste with sugar. Arrange fried mandarin duck on the plate and dress the spicy and sour salad on top.

Put fresh vegetables on a side, any kind that you like. I would love to have cucumber, long string bean, cabbage, winged bean for sure, and eggplants. Laab Bped Tod Grob is one of my favorite recipes from Sisaket. :) You can either grill the duck or fry before you mix with Isaan spicy and sour salad.

Thai Food Recipe: Isaan Style Pork Ribs in Soup (Gang Si Krong Moo Phak Boong)

Pork Ribs in Isaan Style Soup in Thai, Gang Si Krong Moo Phak Boong

Pork Ribs in Isaan Style Soup
Gang Si Krong Moo Phak Boong

แกงซี่โครงหมูผักบุ้ง

Prepare:

300 g. soft pork ribs
2 cup cut morning glory (Phak Boong)
1/4 cup fermented fish juice (Pla Rah)
2 tbsp. vegetable oil
5 cup stock from pork bone
3 tbsp. fish sauce
2 tsp. salt
6 tbsp. concentrated tamarind juice
1/2 tbsp. palm sugar
2 kaffir lime leave

 

Prepare the paste:

1 tbsp. minced galingale
4 tbsp. finely cut lemongrass
3 kaffir lime leaves
4 tbsp. minced garlic
1 tbsp. minced turmeric

 

Cooking Instructions:

1. Ground galingale, lemongrass, garlic and turmeric together and rest them in a cup.

2. Boil fermented fish juice (Pla Rah) in a pot. When Pla Rah is boiling, turn off the fire and pour it on the filter to take just the juice part.

3. Next, heat the pan on medium fire. Add vegetable oil and fry the paste that we prepared from step 1. When the paste has aromatic smell, add stock from pork.

4. After that, add pork ribs. Lower the heat and cook for 15 minutes. Add morning glory, fish sauce, salt, tamarind juice, palm sugar and Pla Rah. Mix well.

5. Make the taste sour and salty. When it is boiling again, throw kaffir lime leaves and turn of the fire.

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 Isaan Food: Kao Ji (Grilled Sticky Rice)

Thai Isaan Food: ข้าวจี่ Kao ji

(Grilled Sticky Rice)

ข้าวจี่
Kao ji
(Grilled Sticky Rice)

Prepare:

1 cup cooked sticky rice
1 egg
1 tsp. fish sauce
2 tbsp. coconut milk (optional)

Cooking Instructions:

1. Mix sticky rice with coconut while the rice is still hot. Make sticky rice into a ball. (see the picture)

2. Beat the egg and add fish sauce.

3. Dip the ball of sticky rice into the egg and grill until the egg is cooked.

4. Do the same thing for the other side.

Kao Ji is influenced by Laos. You can find it in northeastern region of Thailand. Anyway, all of my Laos friends, I don’t really know if Kao Ji is one of yours recipe or not. I’m sure we can find this food in Laos too! :)

Sab Mak (delicious)

Joy^^

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