Thai Food Recipe: Grilled Squid in Spicy & Sour Salad (Yum Pla Muk Yang)
Grilled Squid Spicy and Sour Salad in Thai, Yum Pla Muk Yang
Grilled Squid Spicy and Sour Salad
Yum Bpla Muek Yang
ยำปลาหมึกย่าง
Prepare:
1 big squid (1.5 pound)
7 red onions (sliced)
1 onion (sliced)
1 tbsp. fresh ginger (sliced)
1 group coriander
10 red chili peppers (minced)
3 tbsp. lemon juice
3 tbsp. fish sauce
2 tbsp. hot sauce
1 group Chinese celery (cut 1 inch long)
Cooking Instructions:
1. Clean the squid very well. Grill until it’s cooked. Don’t make it too dry because it will hurt your teeth.
2. After that, slice into a bite-sized pieces.
3. Mix red onion, onion, ginger, Chinese celery, and minced chili pepper altogether.
4. Add lemon juice, fish sauce and hot sauce with 5 tbsp. hot water. Mix well.
5. Now, arrange lettuce on the plate and put grilled squid on top.
6. Pour spicy and sour salad mixed over it and dress with coriander. Sliced tomato on a side is your choice.
I almost cried when I was eating ยำปลาหมึกย่าง (Yum Bpla Muek Yang) a restaurant somewhere. They over cooked the squid until it got brown, then they mix it with spicy and sour sauce. I thought I would loose my tooth when I chew it. The squid was so tough!
I think you should cook it until the squid gets a little hard. Cooking it in a microwave might work but this way you won’t get a unique smell like you would get from grilling.
For me, I have it done after 2 long breaths (10 seconds) because I don’t want the heat to shrink down the size of my big SQUID! Now you know how much I love it, don’t you? Anyway, I risk myself for a bad business in the next morning after eating uncooked squid.
Joy \(^v^)/
Thai Food Recipe: Deep Fried Squid (Bpla Meuk Tod Gratiam)
Deep Fried Squids with Garlic in Thai, Pla Muk Tod Gratiam
Deep Fried Squids with Garlic
ปลาหมึกทอดกระเทียม
Pla Muk Tod Gratiam
Prepare:
1 cup fresh squids (clean and cut it thick in circle pieces)
1/2 cup tapioca flour
2 cups vegetable oil
1/2 cup crushed garlic
2 tsp. pepper
1 tsp. salt
1/2 tsp. sugar
Sliced tomato, cucumber, lettuce as much as you want
1 small cup of hot sauce
Cooking Instructions:
1. Drop the squid into a bowl of tapioca flour when it’s still wet.
2. Deep fry the squids in hot oil until it turns gold and crunchy. Remove from the pan and leave it drain.
3. In a different pan, add 1 tbsp. oil and garlic. Fry the garlic until it turns yellow.
4. After that, add fried squids, pepper, salt, sugar and stir quickly.
5. Turn off the fire. Serve it with sliced tomato, cucumber, lettuce as much as you want. Don’t forget hot sauce or sweet plum sauce for the children. 
I love to eat squids! My husband knew that the best. When I saw fresh squids with clear and hard skin by the beach market, my eyes get big. Yummy! I have to eat more squids tomorrow!
Note from Vern: Oh my yes, this is a fact. When we go to the Korean BBQ - where we can fry the food on a grill type surface right at our table she covers her side with squid. She grills it, and there is another part of the pan that lets you heat it in the broth - she covers her side with squid in there too. It’s no exaggeration to say that she has a good 10 ounces of squid when we visit those places. It’s a wonder they make any money off us. It’s all you can eat for just 3 dollars a person. She eats all hers in Squid. I eat most of mine in the ice-cream after I eat a lot of vegetables and chicken. Thailand is so great for incredible food!
Thai Food Recipe: Yum Woon Sen (Spicy Glass Noodle Salad)
Thai Food Recipe: ยำวุ้นเส้น Yum Woon Sen (Cellophane Noodle Spicy Salad)
ยำวุ้นเส้น
Yum Woon Sen
(Mun Bean Noodle Spicy Salad)
Prepare:
1/2 minced pork
1/2 cup seafood (optional)
1 cup mung bean noodles (bean thread noodles)
2 tbsp. sliced onion
2 tbsp. sliced tomato
3 tbsp. scallion (cut 1 inch)
3 tbsp. Chinese celery (cut 1 inch)
2 tbsp. chopped carrot
1/2 tsp. salt
Prepare sauce:
2 tbsp. chopped red chili pepper
1 pickled garlic (sliced) with 1 tbsp. juice
7 tbsp. lemon juice
5 tbsp. fish sauce
1 tsp. sugar
2 crushed coriander roots
Cooking Instructions:
1. Boil minced pork and seafood in 1/2 cup of water for 5 minutes. Add salt.
2. While the pork is being cooked, soak mung bean noodles until it’s soft.
3. In a different pot, add water and wait until it’s boiling. Then, drop mung bean noodles and leave it for 3 seconds. Next, drain and leave it in a bowl.
4. Prepare the sauce, mix chopped red chili pepper, pickled garlic and its juice, lemon juice, fish sauce, crushed coriander roots and sugar altogether.
5. In the pot with minced pork, add the sauce from number 4 and mung bean noodle. Put Chinese celery, scallion, onion, tomato and carrot. Mix well.
6. Dress with lettuce, sliced cucumber and tomato.
Today at lunch, I made our Thai food favorite, Yum Woon Sen, again after a long time. I like to add a lot of vegetables and make it sour and spicy as usual. The color is so red because I crushed the pepper real good. To make it red like in the picture but keep the same spicy level, you should cut the red pepper in half and then throw away the seed. Some restaurants in Thailand use hot sauce to make it red, but I never try it. I think the hot sauce make Yum Woon Sen taste strange.
Joy^^
Hed Kem Thong Pad Cha Talay (Golden Mushroom and Spicy Seafood Stir-Fry)
เห็ดเข็มทองผัดฉ่าทะเล Hed Kem Thong Pad Cha Talay
(Golden Mushroom and Seafood Spicy Stir-Fry)
เห็ดเข็มทองผัดฉ่าทะเล
Hed Kem Thong Pad Cha Talay
(Golden Mushroom and Seafood Spicy Stir-Fry)
Prepare:
2 cups golden mushroom
1 cup cut squid (cooked)
5 shrimps (peeled, de-veined and cooked)
1 / 2 cup mussel
1 / 4 cup young pepper
15 cloves garlic
2 sweet yellow peppers
5 red chili peppers
1 / 4 cup basil
1 tbsp. olive oil
1 tbsp. fish sauce
1 / 2 tsp. sugar
2 tbsp. oyster sauce
Cooking Instructions:
1. Crush garlic, yellow pepper and red peppers finely.
2. Heat the pan and put olive or vegetable oil. When the pan is ready, put mix from number 1 in the pan. Stir for 5 seconds and then put squid, shrimps, and mussel. Mix it well.
3. Add fish sauce, sugar, oyster sauce, mushrooms, young peppers and basil. Turn off the fire.
I don’t know what do you call this kind of mushroom or do you have it in your country because I can’t find the name it a dictionary. However, golden mushrooms taste the best! It’s one of my favorites and I would suggest it to all mushroom lovers. It has a long and skiny shape like needle so Thai people call it needle mushroom. If you can’t find golden mushroom to cook this Thai food, I think common white mushroom will be fine.
Joy!! ^^
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