FREE Thai Food E-Books! No purchase required…
Sawasdee Ka!
I just finished writing a new page here at the blog… in the upper left hand side you can see it - “FREE Thai Food E-Books!”.
We decided to just give away both of our e-books for free since we’ll be able to have more people see them and enjoy them!
If you don’t know what an e-book is, it’s simply a Word file with photos and nice formatting converted into an Adobe PDF format that you can read on your computer, PDA, phone, or maybe even your watch. It makes the files easy to read on electronic readers too - you may have heard about Microsoft’s and Amazon’s new readers. They are e-book readers designed specially for reading e-books.
If you want to get both e-books here are the links below…
Joy’s Thai Food Recipe E-book, 99 pages, fully illustrated, fully FREE!
Joy’s Top 20 Thai Desserts E-book, 38 pages, fully illustrated, also - fully FREE!
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!
Bpoo Nueng Gratiam (Steamed Sea Crab)
Steamed Sea Crab with Garlic Sauce in Thai, Boo Nueng Gratiam
Steamed Sea Crab with Garlic sauce
Boo Nueng Gratiam
ปูนึ่งกระเทียม
Prepare:
1/2 tsp. sugar
1/2 tsp. pepper
1 tbsp. oyster sauce
1 tbsp. light soy sauce
1/2 tbsp. sesame oil
5 cloves garlic (sliced)
Cooking Instructions:
1. Crack the shell and clean it very well. Cut the crab in to pieces and arrange them on the plate.
2. Mix oyster sauce with sesame oil, light soy sauce, pepper, sugar and mix well.
3. Spread the sauce all over the sea crab. Put sliced garlic on a side.
4. Steam in boiling water for 8 minutes and turn off the fire.
We spent time yesterday chasing the fiddler crabs at the beach. It was so much fun looking at how fast all of them can go, like they were blown off by the wind. We tried to trick them by going to different directions. The crabs got nervous since they didn’t know which way is going to be safe…haha
Finally, one of them got his way into the water and buried himself under the sand. Luckily, my husband knew the crab’s plan, so we waited until it stopped under the sand and my husband picked him up.
I had a lot of fun on that day. No! No! No! I didn’t plan to eat that crab. We let him go after taking a photo and touching him a couple times. I don’t think he has any meat though.
Anyway, it wouldn’t be a problem because I can eat the whole thing when I am hungry! Hahaha :p
In Isaan provinces (northeastern of
They found out that the crabs came all the way from
We really need that for Somtam, Thai most wanted food.
Whatsoever, cooking “ปูนึ่งกระเทียม Bpoo Nueng Gratiam (Steamed Sea Crab with Garlic)”, we use big sea crabs only. It has enough meat and I think all of you can find it in your country.
Joy \(^v^)/
Thai Food Recipe: Steamed Shrimps (Goong Nueng Nomsod)
Steamed Shrimps with Milk in Thai, Goong Nueng Nomsod
Goong Nueng Nomsod
กุ้งนึ่งนมสด
Prepare:
7 big shrimps
1 egg
1/4 cup fresh milk
1/2 stock
1/2 tsp. sugar
7 coriander roots
1/2 tsp. pepper
1 tsp. dried red chili pepper powder
Cooking Instructions:
1. Clean the shrimps very well. Cut them in half, keep the shell and de-veined.
2. Put them on a ceramic plate. You can also use any plate that can stand the heat.
3. Crush coriander roots, pepper and dried red chili pepper powder.
4. Sprinkle on the shrimps.
5. In a bowl, beat the egg and add the stock. Mix well.
6. Add salt and milk in the same bowl and mix it together.
7. Pour the mix over the shrimp and steam it for 15 minutes.
Do you know how to make seafood sauce? This Goong Nueng Nomsod (Steamed Shrimps with Milk) tastes so good together with seafood sauce.
1. Ground 1 coriander root with garlic and chili peppers together for a hot and spicy taste.
2. Add 1 tbsp. fish sauce, 1/4 tsp. sugar and 2 tbsp. lemon juice.
I’m craving it now! :p
