ยำเห็ดเข็มทองกุ้งสด Yum Hed Khem Thong Goong Sod (Needle Mushroom and Shrimp Dressed with Spicy Sour Salad)

ยำเห็ดเข็มทองกุ้งสด Yum Hed Khem Thong Goong Sod (Needle Mushroom and Shrimp Dressed with Spicy Sour Salad)

 

Prepare:

500g. Cooked Needle Mushroom
2 tbsp. minced chili peppers
2 tbsp. lemon juice
2 tbsp. fish sauce
1 tsp. sugar
1 tbsp. sliced pickled garlic
1 handful cut Chinese celery
1/4 cup sliced spring onion (thin and circle shape)
1/4 cup sliced tomatoes
500g. shrimps
3 tbsp. drinking water

 

 

Cooking Instructions: 

1. Clean, peal and de-veined the shrimps and soft boiled in boiling water.

2. In a bowl, add sugar, fish sauce, chili peppers, lemon juice, pickled garlic, water and mix well. Taste it the way you like. You may add more sugar if you like it sweet. However, it’s better to have sour and spicy flavor to lead.

3. When you get the taste you like, add tomatoes, onion, and celery. Mix well. Add more drinking water if you want it juicy.

Here is the trick, keep adding little by little until you get the right taste. After 3-4 recipes of spicy and sour salad, you can do it with out having to measure the amount. :)

4. Mix mushroom and shrimps on a plate and dress the salad on top. Or you can just throw them into a salad bowl, mix well and then serve.

 

I suggest the second way because it will make all the taste to take place in every bite to eat. :D Anyway, do you know what is it when I call that mushroom “Needle Mushroom”? It looks like needle to me and I translated it from Thai words. Don’t know what it’s called in English.. :(

I’d better not embarrass myself calling it in a wrong way like in my cooking video. (If you have seen that one)

:’(

Thai Food Recipe: ยำหอยดอง Yum Hoi Dong (Preserved Sea Mussel Salad)

ยำหอยดอง Yum Hoi Dong (Preserved Sea Mussel Salad)

 

Prepare:

1 cup preserved sea mussel
3 tbsp. sliced red onion
2 tbsp. ginger (cut thin and long)
1 tbsp. scallion (cut short)
1 tbsp. sliced coriander
2 tbsp. sliced chili peppers (sliced or add whole peppers up to you)
3 tbsp. sliced lemongrass

 

Cooking Instructions:

 1. Throw everything in a big bowl and mix well.

:p haha very easy. Any of you who do not get used to eating preserved food, pickled typed, I do not suggest this recipe :)

You should have a strong stomach like me! :P

Joy’s Strong Stomach = Big stomach with no muscle but fat + can eat anything!

Thai Food Recipe: หอยดอง Hoi Dong (Preserved Sea Mussel)

หอยดอง Hoi Dong (Preserved Sea Mussel)


Prepare:

1/2 Kg. fresh sea mussel
1 cup vinegar
1/2 cup fish sauce
1 big glass jar


Instructions:

1. Clean and throw away the hair part. Wash it again with clean water and leave it drain. You may put them on filter and leave it in the fridge to keep it fresh. Then let water drop into a big bowl. When the water stops running, it’s ready.

2. Put sea mussels in a glass jar container.

3. Next, mix fish sauce and vinegar together. Make the sour taste stronger than salty taste.

4. Pour it in the jar. After that seal it very well and leave in the strong sunshine for 3 days.

5. After 3 days, open the jar. If it has bad smell, please don’t eat that. The good one should not have any bad smell at all.

 

Preserved sea mussel can be added in Som Tum Plarah, omelet, Hoi Tod (Crispy fried sea mussel), or Yum Hoi Dong (Preserved Sea Mussel Salad) which I will tell you how to make tomorrow.

Seeing it in Tesco Lotus (grocery store in Thailand) made me drool enough.. haha. Writing its recipe will be uncontrollable for me. I can’t buy too much food :p..  as I already have Pla Raad Prik to eat for dinner..

  

\(^v^)/

Thai Food Recipe: ปลาราดพริก Bpla Raad Prik (Deep fried fish with 3 flavors sauce)

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. :)

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