Thai Food Recipe: Fresh Shrimps in Fish Sauce (Goong Shair Nam Pla)

Fresh Shrimps in Fish Sauce in Thai, Goong Shair Nam Pla


1 pound big shrimp
15 red and green chili peppers (finely minced)
1 tbsp. minced garlic
10 cloves garlic
1 tsp. sugar
1 tsp. minced coriander root
2 tbsp. fish sauce
1 and 1/2 tbsp. lemon juice
2 tbsp. mint
1 Momordica


Cooking Instructions:

1. Peel the shrimps but leave the shell by its tail part. Throw away the head and de-veined. Clean it very well.

The shrimps have to be real fresh.

2. Arrange them on a plate.

3. Next, mix chili pepper with minced coriander root and minced garlic. Add fish sauce, sugar and lemon juice. You can add more or less, as the way you like.

4. Place 10 cloves garlic by the shrimps.

5. Now, Cut momordica in half and throw away the inside part. Clean it very well, cut in to thin pieces and soft boil it in boiling water.

6. Put momordica around the shrimps.

7. Pour the sauce we made from step 3 over the shrimps and dress it with mint.


Eating the shrimps fresh and uncooked like that is Thai Isaan Style.

Sawasdee Ka - Joy

Thai Food Recipe: Hoi Nang Rom Sod (Fresh Oysters with Dipping Sauce)

Fresh Oysters with Dipping Sauce) in Thai, Hoi Nang Rom Sod


10 fresh and cold oysters (throw away the shell and pick only the fat one)
1 handful the horse tamarind tree top


1 tbsp. minced garlic
1 tbsp. minced chili pepper
1 tsp. salt
2 tbsp. lemon juice


Cooking Instructions:

1. Mix the sauce ingredients altogether.

2. Serve the fresh oyster and arrange horse tamarind tree top and the sauce on a side.

3. More fresh garlic, 2 pieces lemon and chili peppers serving on a side is your choice.


I’m thinking about seafood today as I saw them at the market. The shrimps, squids and oysters were really fresh as I can see they were shining under the early morning sun. Well, I already posted many recipes for shrimps and squids. I think today is the best day for oyster recipe.

If you like to eat fresh oysters, the recipe above is the way Thai people eat. The horse tamarind tree top can make the fresh and cold oysters unbelievably sweet.

Eating the uncooked oysters, you should be very careful and make sure they are clean. Food and Drug Administration (FDA) has announced that the uncooked oysters can bring you Vibrio Parahaemolyticus, which will cause stomach ache and diarrhea.

I don’t know what to suggest you on how to look for the fresh oysters that don’t have this kind of bacteria but I know you should cook it first to be safe.

Sawasdee Ka - Joy

Bpoo Nueng Gratiam (Steamed Sea Crab)

Steamed Sea Crab with Garlic Sauce in Thai, Boo Nueng Gratiam


1 big sea crab (1 pound)
1/2 tsp. sugar
1/2 tsp. pepper
1 tbsp. oyster sauce
1 tbsp. light soy sauce
1/2 tbsp. sesame oil
5 cloves garlic (sliced)


Cooking Instructions:

1. Crack the shell and clean it very well. Cut the crab in to pieces and arrange them on the plate.

2. Mix oyster sauce with sesame oil, light soy sauce, pepper, sugar and mix well.

3. Spread the sauce all over the sea crab. Put sliced garlic on a side.

4. Steam in boiling water for 8 minutes and turn off the fire.


We spent time yesterday chasing the fiddler crabs at the beach. It was so much fun looking at how fast all of them can go, like they were blown off by the wind. We tried to trick them by going to different directions. The crabs got nervous since they didn’t know which way is going to be safe.

Finally, one of them got his way into the water and buried himself under the sand. Luckily, my husband knew the crab’s plan, so we waited until it stopped under the sand and my husband picked him up. 🙂

I had a lot of fun on that day. 🙂 No! No! No! I didn’t plan to eat that crab. We let him go after taking a photo and touching him a couple times. I don’t think he has any meat though.

Anyway, it wouldn’t be a problem because I can eat the whole thing when I am hungry! Hahaha :p

In Isaan provinces (northeastern of Thailand), there are not enough crabs (horse crabs, field crabs) for all of us anymore. One time on channel 9 (, the program is called Gob Nok Gala, tracked the way where were the rest of them from, so that the whole country has enough crabs to eat.

They found out that the crabs came all the way from Myanmar to central Thailand before all of them were spread out to feed Isaan people like me all over the country. Sorry I can’t remember the exact number of how many salted crabs we imported. I guess it was about 400,000.

We really need that for Somtam, Thai most wanted food. 🙂

Whatsoever, cooking Bpoo Nueng Gratiam (Steamed Sea Crab with Garlic), we use big sea crabs only. It has enough meat and I think all of you can find it in your country. 🙂

Sawasdee Ka - Joy

Thai Food Recipe: Khanom Gui Chai (Chinese Chives in a Ball)

Khanom Gui Chai – Chinese Chive Balls

(Chinese Chives in a Ball, made from rice flour, Served with 3 flavors Black and Sweet Soy Sauce)


1 cup rice flour
1 cup glutinous rice flour
1/4 cup tapioca flour
1/2 cup vegetable oil
1 cup drinking water


Cooking Instructions:

1. In a big bowl, sift together rice flour, glutinous rice flour and tapioca flour.

2. Add water and vegetable oil and mix well.

3. In Teflon pan, heat the flour on medium fire. Use paddle to sir until it’s cooked. Notice that the flour is not stick to the pan anymore.

4. Remove from the stove.

5. When it is less warm, knead it well with another 1/4 cup of tapioca flour.

6. Leave it in a bowl, cover with wet white cloth and lets cook the stuffing part.


Stuffing Recipe 1 (Chinese Chives)


1 cup Chinese chives (cut 1 cm.)
1/4 tsp. Sodium bicarbonate (commonly known as baking soda)
1 tbsp. black and sweet soy sauce
2 tbsp. light soy sauce
2 tsp. sugar
1 tbsp. vegetable oil
1 tbsp. minced garlic


Cooking instructions:

1. Heat the pan. Add vegetable oil. Wait until the pan is hot.
2. Add garlic, Chinese chives, baking soda, black and sweet soy sauce, light soy sauce and sugar. Stir fry until the Chinese chives is soft. Remove from the stove.

Stuffing Recipe 2 (Bamboo)


1/2 cup cooked bamboo (cut long and thin shape)
1/2 cup minced pork or chicken
1/4 cup dried shrimps (optional)
2 tbsp. vegetable oil
1 tbsp. light soy sauce
1 tbsp. minced garlic
1 tsp. pepper powder
1 tsp. salt


Cooking Instructions:

1. Heat the pan. Add vegetable oil. Wait until the pan is hot.
2. Add garlic and fry until it has aromatic smell.
3. Add chicken or pork. Cook for 5 minutes.
4. Add light soy sauce, pepper, salt and dried shrimps. Mix well and remove from the stove.

Dipping Sauce:

1 tbsp. sliced chili pepper of all color
1/2 cup black and sweet soy sauce
3 tbsp. light soy sauce
5 tbsp. vinegar
1 tbsp. sugar

Mix them altogether.

7. Now, get back to the dough we prepare from the very first step.

Make a ball from the dough. Tuck any stuffing you like and roll it back to the ball shape. Use your two hands squeeze it a little bit to make it flat. Make sure you don’t see the stuff coming out.

8. Dress vegetable oil on steaming pot. Place the balls in it and steam for 20 minutes. After that, remove from the pot and put fried garlic on top. Dress some oil from fried garlic on them too, so each piece won’t stick to each other.

Stuffing can be varying upon your imagination. You may add boiled taro or potato then add some pepper and salt. Shrimps and tofu are your choices but not the whole fish with its head and Pla Rah from my previous recipe. 🙂 haha

It won’t taste good together.

Thai Food Recipe: Northern Thailand Pork Sauce (Nam Prik Ong)

Northern Thailand Pork Sauce in Thai, Nam Prik Ong


1/4 cup minced pork (cooked)
5 dried chili peppers (soaked in water)
1 tbsp. sliced lemongrass
3 tbsp. sliced red onion
5 cloves garlic
3 tbsp. fermented soybean (wash with water until it has no salty taste)
1 cup small tomatoes
2 tbsp. minced garlic
1 group coriander
2 tsp. salt
2 tsp. water
2 tbsp. vegetable oil

Prepare side vegetable, for example, cucumber, long bean, wing bean, cabbage, soft boiled vegetable, eggplants,


Cooking Instructions:

1. Finely ground peppers, lemongrass, and salt. Add red onion, garlic and then ground them very well.

2. After that, add tomatoes and cooked pork. Mix well. Remove it into a small bowl.

3. Now, add vegetable oil into the pan. Remember to used low heat. Wait until the pan is hot then add minced garlic.

4. Fry the garlic until it has aromatic smell. Add northern pork paste from number 2 into the pan and stir fry.

5. When the northern pork paste is quite dry, turn off the fire and remove it from the pan.

6. Serve with fresh vegetables as many as you like, or soft boiled vegetable will also taste very good. This pork paste will have spicy, sour and sweet from tomatoes. There’s no sugar added.


My friend at work came all the way from Chiang Rai all the way to work here in the south for almost 10 years. She is the main chef for Thai and Italian dishes at the hotel, where I work.

It was my first time for this sauce after I have heard of the name for many many years and couldn’t find anywhere to get it.

Now I can’t believe I had a chance to take this good food at the hotel.

As everyday, the staff can order whatever we want eat. This time we ran out off the ideas and there were too much fighting on choices. She ignored all the demands from us and made this recipe as a surprise!

However, before I got to eat my lunch, it was already 2 p.m. well, it was worth it!
Seem like it was better that she just cook it, rather than waiting for us to come up with the name of food we want.

Sawasdee Ka - Joy