Chuu Chee Pla too – Mackerel Curry
1 fresh mackerel
3 cups coconut milk
3 tbsp. fish sauce
2 tbsp. palm sugar (or regular sugar)
2 tbsp. vegetable oil
3 kaffir lime leaves (sliced)
1/2 cup sweet basil
5 dried red chili peppers
6 red onions (sliced)
8 small cloves garlic (4 big cloves garlic)
1 galingale (finely cut)
1 lemongrass (finely cut)
1 tbsp. sliced kaffir lime skin
1 tbsp. minced coriander roots
1 tsp. salt
1 tsp. shrimp paste
1. Ground all the paste ingredients together.
2. Put vegetable oil in a hot pan. Use meduim heat. Fry the paste from number one until it smells aromatic.
3. Gradually add the first half coconut milk and mix it for about 5 minutes. Then add the other half and wait until it’s boiling.
4. Now, add the fish. Cook for 10 minutes.
5. During the fish is being cooked, add fish sauce, sugar. Taste it the way you like.
6. When the fish is done, add sweet basil and kaffir lime leaves.
7. Serve with jasmine rice.
Put less chili peppers, if you don’t like it spicy. Chuu Chee Pla too makes me hungry now. I have to go eat. 🙂
Sueh-ah Rong Hai (Weeping Tiger)
1 kg. beef (chest part with some fat stick to it)
3 tbsp. oyster sauce
3 tbsp. light soy sauce
1 tbsp. brandy
2 tbsp. lemon juice
1 tsp. chili power (as much as you like)
3 tbsp. fish sauce
1/2 tbsp. palm sugar
2 tbsp. Roasted uncooked rice
1. Slice the beef thick. Mix them with oyster sauce, light soy sauce and brandy in a big bowl. Wrap the bowl and leave it in refrigerator for 1 hour.
2. Grill in low heat for about 8 minutes. Make it medium cooked.
3. Cut it to a bite size. Serve with tomatoes, cucumber and lettuce. Dress the top with coriander leaves.
4. Make sour sauce with sour sauce ingredients. Roasted uncooked rice will make it smell so nice!
Why is our Tiger is crying??? – – – (>_<)- – – –
One upon a time, our Tiger is the king of the forest (sort of).
He loves to hunt for a cow.
Once he caught one cow, he would jump to the chest part first as it was the most testy piece of all.
“It was sweet and so soft”, the tiger said.
When it’s time for the human go hunting in the forest, crazy human love the chest part too!!
So, whenever Tiger saw the dead cow with its chest part already taken or when he was thinking
about human is eating the cow chest, he cried so hard as it was also his favorite.
Plakapong Nueng Manao – Steamed Whole Snapper Dressed with Lemon Juice Sauce
1 medium size snapper (scraped, cleaned)
1 group coriander
3 tbsp. lemon juice
3 tbsp. minced garlic
1 tbsp. minced red chili peppers (more or less as you prefer)
2 tbsp. fish sauce
1/2 tsp. sugar (optional)
1/4 cup mint
1/4 cup stock
1. First we will do the fish, cut the fin, open the stomach and throw away the stuffing. Now, clean it very well with water.
2. Add coriander inside the stomach.
3. Then, prepare the sauce. Mix fish sauce, lemon juice, garlic, red chili peppers, and sugar together.
4. To make the sauce smell aromatic, add minced coriander root.
5. Place the turnip leaves on a big plate. Then, put snapper over top.
6. After that, dress half of the sauce on the snapper.
7. Steam it on boiling water for 15 minutes (or use microwave on high for 6 minutes)
8. When the fish is done, dress with the other half sauce and top with mint.
To steam the fish by the stove, you should use maximum heat and wait until the water is boiling. Then, place the fish into a double boiler. Cooking “Plakapong Nueng Manao” like this is one of the ways to get rid of the fishy smell.
Oh! Add stock later to make it juicy. 🙂
Deep Fried Bass with Sweet Sauce in Thai, Pla Grapong Tod Nam Pla
200 ml. fish sauce
1 sour mango (sliced)
1 tbsp. palm sugar
1 tsp. coriander leave
1 tsp. minced red chili pepper
- Clean the bass very well and dip it in a bowl of fish sauce.
- After that deep fry the fish on medium heat until it turn yellow and crunchy.
- Mix 2 tbsp. fish sauce with palm sugar. Add chili pepper and sliced mango.
- Add the coriander leave in the sauce. Serve with deep fried bass.
I saw this recipe on TV this morning. It took just a few minutes, then finished, very easy. I love the sauce too, especially the sour mango in it.
Gra Po Bpla Nam Dang (Fish maw in brown sauce)
2 cups stock
2 cloves crushed garlic
1/2 cup fish maw (soaked then deep fried)
1 tbsp. corn flour dissolved with 1/3 cup water
2 coriander roots
1 cup straw mushroom
1 cup bamboo shoot (sliced)
1/2 cup cooked pork’s blood
1/2 cup peeled boiled partridge’s egg
1 tbsp. soy sauce
1 tbsp. oyster sauce
1 tsp. pepper powder
1 cup sliced lettuce
2 tbsp. sliced coriander
2 tbsp. sliced scallion
2 tbsp. crab meat
1 tbsp. mushroom soy sauce
1. Wash deep fried fish maw in water, squeeze the grease out and put away.
2. Heat the stock until it’s boiling. Add garlic, coriander roots, fish maw, bamboo shoot or young coconut tree top, shitake mushroom, pork’s blood and boiled partridge’s egg.
3. Cook for 10 minutes. After that, add light soy sauce, oyster sauce, pepper and mix well.
4. Add dissolved corn flour. Cook until the soup gets a little bit thick. Turn off the fire.
5. Place lettuce on a bowl and pour Gra Po Bpla Nam Dang in it. Add sliced coriander leaves and scallion. If you have crab meat, put it in the bowl too.
6. Don’t forget to serve with sour sauce for dimsum.
Don’t get too scared if I tell you we usually serve Gra Po Bpla Nam Dang in a Thai funeral. We arrange the funeral 1 day, 7 days, 10 days or 30 days-according to what caused that person to the death. During 7 days of funeral, as we invite a lot of people to come to pay respect and say goodbye to the dead person, we have to serve the guests dinner after the monks finished chanting. Monks always eat first in any ceremony and intimate guests will get a plastic bag to gather some food back home.
Gra Po Bpla Nam Dang is one of the various selections of food we always serve during the 7 days funeral arrangement. Other from that, we will have Lahp moo and coconut milk ice cream for example. Anyway, you can always find Gra Po Bpla Nam Dang in a night market.