Thai Food Soup: Gang Som Pla (Fish in Sour Soup)

Thai Food Soup: Gang Som Pla (Fish in Sour Soup)

Gang Som Pla (Fish in Sour Soup)

Prepare:

1 whole fish (clean and cut)
1 cup tamarind juice (non-dried tamarind+hot water)
1 cup sliced raw papaya
1 tbsp. fish sauce
2 tbsp. olive oil
2 cups water

Paste:
1 whole fish (small size)
7 dried red chili peppers (throw away the seed)
3 galingale
5 red onions
1 tbsp. shrimp paste
2 tbsp. LOBO gang som paste

 

Cooking Instructions:

1. Ground all the paste ingredients together.

2. Boil the fish for 10 minutes. Take its meat for 1/2 cup. Mix fish meat with the paste.

3. In a different pot, boil the water and add the paste from number 1. Until it’s boiling, add tamarind juice. Try 1/2 cup first. If you like it very sour then add more.

4. Add fish and papaya. Cook for 15 minutes.

8. In a bowl, prepare fresh vegetables (any kind). Pour hot soup with fish over the vegetables. This way will make the vegetable crunchy.

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Thai Food Recipe: Deep Fried Bass (Pla Grapong Tod Nam Pla)

Deep Fried Bass with Sweet Sauce in Thai, Pla Grapong Tod Nam Pla

 

Prepare:

1 bass
200 ml. fish sauce
1 sour mango (sliced)
1 tbsp. palm sugar
1 tsp. coriander leave
1 tsp. minced red chili pepper

 

Cooking Instructions:

  1. Clean the bass very well and dip it in a bowl of fish sauce.
  2. After that deep fry the fish on medium heat until it turn yellow and crunchy.
  3. Mix 2 tbsp. fish sauce with palm sugar. Add chili pepper and sliced mango.
  4. 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.

Yummy!

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Thai Food Recipe: Yum Tua Phuu (Wing Bean Spicy & Sour Salad)

Thai wing bean spicy salad from Thailand on a white plate.

Yum Tua Phuu – Wing Bean Spicy and Sour Salad

My husband says this is one of the best things he has ever eaten in is life. You will probably like it too!

Prepare:

500 g. Shrimp (peeled, de-veined)
250 g. Minced pork
500 g. Wing beans (Cut 0.5 cm)
10-15 Fresh red peppers (sliced)
5-10 dried red peppers (Fried)
4 tbsp. cut scallion (0.5 cm)
4-5 tbsp. cut coriander (1 cm)
12 tbsp. sliced red onion (or as much as you like)

300 ml Coconut milk – Chao Koh brand, I like 🙂
1 tsp. salt
4 tbsp. Chili paste for Tom Yum
Chili oil (Pantainorasingh Brand) – It doesn’t effect much on the taste, just put as much as you like to make the color red.
5 tbsp. Fish sauce
4 lemons
1/4 cup vegetable oil

Instructions:

Wing Beans, a popular Thai food ingredient and excellent in this wing bean salad
Wing Bean!

1. Heat the water in the pot until it is boiling then add 1 tsp. salt. Prepare very cold water.

2. Drop the wing bean in boiling water and quickly remove them to soak in a bowl of cold water. This will help keep the color green after it is cooked.

3. After that, heat the water again. Then cook minced pork (5 minutes) and shrimp (1-2 minutes). Don’t cook shrimp too long, as it usually gets too hard if you do.

4. In a different pot, boil coconut milk until it starts boiling. Then turn off the fire.

5. Fry half of the sliced red onion you have until it turn yellow or a little brown then remove it. You can fry red onion as much as you want if you like to add more.

6. Now, prepare a big bowl to mix everything together. Add wing beans, shrimps, pork, sliced red peppers, scallion, coriander, sliced red onion.

sauce7. After that, add coconut milk, chili paste for Tom Yum, chili oil. It doesn’t affect much of the taste, just put as much as you like to make the color red. Pantainorasingh is the brand I like for many different products they have but I don’t get paid for mentioning their products on my site. 😉

8. Add fish sauce (Actually, I don’t remember how much I add. So, start from 5 tbsp. if the taste is not right, then add more later) The thing is.. I add a big squeeze from the fish sauce bottle and say 2 or 5 tbsp. There is no exact amount though.. so, please add only a few if you don’t feel sure on this.

9. Add lemon juice. 🙂 and now mix it all up.

Thai wing bean spicy salad close-up.

After a long ~~ (drag your voice here and make high tone) long time I haven’t cook at home because of my full time job. My husband called it OVERTIME job as I usually work almost 11 hours a day and it is also taking away my days off at the moment.

Last time on my day off, I cooked this food as it is my friend’s favorite recipe. I have never cook this one for my husband yet. It is always the best to show him new food to eat after a long time eating dinner at Sawasdee restaurant that cook food to order. Vern orders Kao Phad, Pad Phak, Pad Si Iw (pad see you) every time. After one year we have been eating there, the owner remember us and can guess what Vern wants to eat by just looking into his eyes.

How sad is that. I have no time to cook anymore.

With this food, it takes me 2 hours to prepare.. haha. because I like to cook and clean and read newspaper at the same time. 🙂

It is worth waiting for 🙂 that day Vern was in tears.. and I am so happy to cook something for my husband too!

Update: 1/31/15 – She made it again for me today! Wow, I haven’t had it in about six months. Seems even more delicious when I’ve waited that long. Truth is, there are so many delicious Thai foods to eat in this country, that I don’t usually miss my favorite dishes much. There is always something good to eat. If you haven’t joined Joy’s blog, join now because this year we are taking it to a whole new level! Join us!

 

Thai Fruit: Mamuang Nam pla (Super Sour Mangoes)

Thai mangoes - prig nam pla

Thai Fruit: Mamuang Nampla Wan

(Super Sour Mangoes with Sweeten Fish Sauce)

Gather:

1/2 cup sugar
1/4 cup fish sauce
1 tbsp. shrimp paste
5 red onions (sliced)
2 tbsp. dried shrimp or crispy dried fish
2 red chili peppers (sliced)
3 small mangoes

Cooking Instructions:

1. Mix sugar, shrimp paste and fish sauce together until the sugar is dissolved.

2. Add dried shrimp or crispy dried fish, onions, and peppers.

3. Clean mangoes with water very well. Then cut it thin and small without peel the skin off.

4. Serve with the sweetened fish sauce.

It smells really nice when you also eat the skin. 🙂

Sawasdee Ka - Joy

Thai Food Soup: Gang Som Cha Om Kai

Thai gang som cha om kai - shrimp and fried egg sour soup.

Thai Food Soup: Gang Som Goong Kai Cha-om – Shrimp and Fried Egg Sour Soup

Prepare:

1 cup shrimp (big size, cut, de-veined)
1 cup tamarind juice (non-dried tamarind + hot water)
1 cup Leguminosae (see picture below)
2 eggs
1 cup sliced raw papaya
1 tbsp. fish sauce
2 tbsp. olive oil
2 cups water

Paste:

1 whole fish (medium size)
7 dried red chili peppers (throw away the seed)
3 galingale
5 red onions
1 tbsp. shrimp paste

Thai leguminosae.

Cooking Instruction:

1. Beat the egg. Add fish sauce and cha om in it. Mix well.

Thai kai jiao cha om.

Kai jiao cha om.

2. Heat the pan and then put olive oil. Use maximum heat. Fry mixed eggs until the egg turn gold.

3. Now cut the egg into small square pieces.

4. Next, ground all the paste ingredients together.

5. Fry the fish for 10 minutes. Take its meat for 1/2 cup. Mix fish meat with the paste.

6. In the pot, boil the water and add the paste. Until it’s boiling, add tamarind juice. Try 1/2 cup first. If you like it very sour then add more.

7. Add shrimp and cook for 1 minute.

8. In a bowl, prepare fried egg and grached. Pour hot soup with shrimp. This way will make the vegetable crunchy.

You may add carrot, radish, galum dok, pak gad kao and kinds of vegetable that you like. 🙂
Remember to boil some vegetables that take time to cook. For example, carrot papaya and radish.

In the picture, I was too lazy to peel the shell. As the result, we got smelly soup and no one ate the shrimp. haha 😀