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: 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.
Yum Tua Puu: Wing Bean, Spicy and Sour
Wing Bean Spicy and Sour Salad in Thai, Yum Tua Poo
Wing Bean Spicy and Sour Salad
ยำถั่วพู
Yum Tua Poo
Prepare:
1/2 cup minced pork
1/2 cup shrimp (choose the biggest size)
4 cups wing bean (cut)
4 tbsp. lemon juice
4 tbsp. fish sauce
1 tbsp. palm sugar
1 tbsp. cut chili pepper (more or less as you like)
2 tbsp. roasted peanut (crushed)
3 tbsp. red onion (sliced and then fried)
3 tbsp. sliced garlic (fried)
2 tbsp. crushed dried shrimp
1 cup cut old coconut
2 tbsp. chili paste for Tom Yum
1/2 cup thick coconut milk
Cooking Instructions:
1. Cook the pork and shrimps in boiling water. Cut the shrimps into small pieces.
2. Cook the wing bean in boiling water and add only a little bit of salt. Drop the wing bean and quickly remove it into a bowl of cold water.
3. Roast the coconut until it smells nice. Be careful, don’t burn it.
4. In a bowl, mix the sauce. Add lemon juice, fish sauce, palm sugar, chili pepper, chili paste for Tom Yum and coconut milk.
5. Mix pork, shrimps, dried shrimp, wing bean, roasted peanut, fried onion and fried garlic, and roasted coconut altogether.
Thai Food Recipe: Potash Preserved Eggs in Spicy & Sour Salad (Yum Kai Jeauw Maa)
Potash Preserved Eggs with Spicy and Sour Salad, Yum Kai Jeauw Maa
Potash Preserved Eggs with Spicy and Sour Salad
ยำไข่เยี่ยวม้า
Yum Kai Jeauw Maa
Prepare:
2 eggs that were preserved in potash or ammonia (Kai Jeauw Maa)
1 cup crumb
1/2 cup water
3 tbsp. wheat flour
2 cups vegetable oil
3 tbsp. lemon juice
2 tbsp. fish sauce
1 tbsp. sugar
1 tbsp. minced chili pepper
1/4 cup sliced ginger
1/4 cup sliced red onion
1/4 cup sliced scallion
Cooking Instructions:
1. Cut the eggs into 4 pieces.
2. Mix wheat flour with water. Dip the egg into it and roll it over the crumbs.
3. Fry the eggs in hot vegetable oil until it turn gold. Rest it in the strainer.
4. Next, mix fish sauce, lemon juice, chili pepper and sugar together.
5. Add ginger, red onion and scallion then pour the sauce over fried eggs.
Here is another Yum Kai Jeauw Maa recipe;
Prepare:
3 Kai Jeauw Maa (cut into 4 pieces)
2 tbsp sliced lemon grass
2 tbsp. roasted peanut
3 tbsp. cut red onion
2 tbsp. cut chili pepper
1 tbsp. cut lemon (don’t peel)
2 tbsp. dried small shrimp
1 tbsp. chili paste for Tom Yum
2 tbsp. sugar
3 tbsp. lemon juice
2 tbsp. fish sauce
1 tbsp. sliced scallion
1 tbsp. sliced coriander
When you cook, just mix all the ingredients together and make it taste the way you like. Pour it over the egg. Let sour and spicy taste lead all other tastes, that way we call it Yum. You don’t have to cook the egg at all because it was already cook at the preservation process. What if you like it harder, boil it for 5 minutes before you peel off the shell.
Kai Jeauw Maa literally means eggs and horse’s urine. Hope that it won’t ruin your appetite. I never eat it because of the name until I turned to 20 years old. Since I tried it, I couldn’t stop eating it! Haha
It is so funny how the name and its color can ruin our appetite. I have just known why my uncle told me the name when they show me this recipe at someone’s wedding. It was because he didn’t want us, young children, to grasp all of Kai Jeauw Maa away from him. That way, he cut out all the rivals at the table because Kai Jeauw Maa tastes so good!
Anyway, don’t worry. The preservation process doesn’t have anything to do with horse’s urine. I just wanted to scare you. hahaha
Hope you can find Kai Jeauw Maa in Asian market.
Joy \(^v^)/
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