Thai Food Recipe: Pla Som (Sour Fish)
Sour Fish in Thai, Pla Som!
Pla Som!
ปลาส้ม
Prepare:
1 fish of any kind (tilapia is recommended) scraped and clean very well
(Carp or cyprinid is the other choices) but any Fatty fish is the best.
1 tbsp. sea salt
1 cup steamed rice
6 cloves garlic (minced)
1 tbsp. rice flour
1 egg (beat)
1/2 cup sliced red onion or minced garlic (fried)
4 kaffir lime leaves (fried)
4 dried chili peppers (fried)
water
plastic bag
plastic container
Cooking Instructions:
1. Mix rice flour with water and clean the fish with it.
2. Clean inside the mouth and stomach really well.
3. Soak steamed rice in the water and drain it.
4. Put clean fish in a big bowl and sprinkle the salt all over the fish. After that, add minced garlic, steamed rice and mix it altogether.
5. Tuck the rice into the fish mouth and stomach. Then put the fish in a plastic bag and seal it.
6. Store the fish in plastic container and seal very well. Leave the fish outside refrigerator at the room temperature for 3 days.
7. On the forth day, move it into the fridge.
8. It should be sour about this time. 
9. Remove all the rice that cover the fish but leave some of it inside the stomach.
10. The smell is going to be very smelly for someone but I know for Thais, we are going to finish 2 plates of rice with this recipe.
11. Dip the fish into a bowl of beaten egg then fry on medium heat while the vegetable oil is hot.
12. When you serve it, dress the fish with fried onion, fried garlic, fried chili peppers and fried kaffir lime leave. (Squeeze 1 piece of lemon if it is not sour enough)
Serve with steamed rice or sticky rice.
If the place where you live is usually cold, you should leave it in room temperature for a longer time, maybe 5 days. Make sure the fish was really clean before to process the preservation, or you will get rotten fish as a result.
In Yasothon, where I lived when I was 11, they produce the Pla Som as the main product for the whole province. If there is anybody wants to buy it, they know Pla Som from Yasothon is the best.
I don’t like the kind of preserved fish they made from carp. It has too many bones and really destroyed my appetite. Me and my grandma, we love the fish with fatty stomachs.
Not so healthy!
Thai Food Recipe: Deep Fried Bass (Pla Grapong Tod Nam Pla)
Deep Fried Bass with Sweet Sauce in Thai, Pla Grapong Tod Nam Pla
Deep Fried Bass with Sweet Sauce
Pla Grapong Tod Nam Pla
ปลากะพงทอดน้ำปลา
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!
Thai Food Easy Recipe: Moo Manao (Grilled Pork with Sour Sauce)
Thai Food Easy Recipe: หมูมะนาว Moo Manao
(Grilled Pork Dressed with Sour Sauce)
หมูมะนาว
Moo Manao
(Grilled Pork Dressed with Sour Sauce)
Prepare:
1 pound pork (sliced into 1 cm. thick)
1 group lettuce
1 cucumber (sliced)
1 group Chinese kale (Brassica alboglabra Bailey)
1/2 cup sliced cabbage
Sauce:
3 tbsp. minced garlic
1 tsp. minced galingale
1/2 tsp. sugar
3 tbsp. fish sauce
3 tbsp. lemon juice
2 tbsp. water
Cooking Instructions:
1. Grill the pork for 10 minutes. After that, slice it again into small pieces. Make it thin but big piece.
2 Mix minced chili pepper, garlic, galingale, sugar, fish sauce, lemon juice and water. Adjust the taste as you like.
3. Boil Chinese kale (click to see the photo)
Slice it 1 inch long and keep it cold in the refrigerator.
4. Place lettuce on a place, put sliced cabbage and sliced pork on top. Pour the sauce. Then, put boiled Chinese kale and sliced fresh cucumber on a side.
You can order Moo Manao in Thai restaurants, the taste is like pork with seafood sauce so it is not difficult to make. For the one who likes spicy and sour, I will recommend that you should try this one.
We usually have it with boiled rice at 24 hours restaurants, or Thai people will eat as something to go with alcohol drink.
Joy^^
Thai Food Soup: Gang Som Pla (Fish in Sour Soup)
Thai Food Soup: แกงส้มปลา Gang Som Pla (Fish in Sour Soup)
แกงส้มปลา
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 cruchy.
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