Thai Food Recipe: Plakapong Nueng Manao (Snapper with Lemon Sauce)

Plakapong Nueng Manao - Steamed Whole Snapper Dressed with Lemon Juice Sauce


1 medium size snapper (scraped, cleaned)
1 group coriander
3 tbsp. lemon juice
3 tbsp. minced garlic
1 tbsp. minced red chili peppers (more or less as you prefer)
2 tbsp. fish sauce
1/2 tsp. sugar (optional)
1 turnip
1/4 cup mint
1/4 cup stock

Cooking Instructions:

1. First we will do the fish, cut the fin, open the stomach and throw away the stuffing. Now, clean it very well with water.

2. Add coriander inside the stomach.

3. Then, prepare the sauce. Mix fish sauce, lemon juice, garlic, red chili peppers, and sugar together.

4. To make the sauce smell aromatic, add minced coriander root.

5. Place the turnip leaves on a big plate. Then, put snapper over top.

6. After that, dress half of the sauce on the snapper.

7. Steam it on boiling water for 15 minutes (or use microwave on high for 6 minutes)

8. When the fish is done, dress with the other half sauce and top with mint.


To steam the fish by the stove, you should use maximum heat and wait until the water is boiling. Then, place the fish into a double boiler. Cooking “Plakapong Nueng Manao” like this is one of the ways to get rid of the fishy smell.

Oh! Add stock later to make it juicy. πŸ™‚

Sawasdee Ka - Joy

Thai Food Dessert: Sang Kaya Fuhk Thong

Thai Food Dessert: Sang Kaya Fuhk Thong
(Steamed Whole Pumpkin Dessert with Egg Custard)

Sang kaya fuhk thong - Steamed whole pumpkin dessert with egg custard.


1 pumpkin (500 grams)
4 eggs (from duck or chicken)
250 ml. coconut milk
3 big tbsp. palm sugar
1/4 tsp. salt
3-5 pandanus leaves


Cooking Instructions:

1. Clean the pumpkin very well. Use brush to move away the dirt.

2. Cut the top of pumpkin about 2-3 inches diameter.

3. Remove the seed inside, clean it very well. Put it upside down to drain the water out. Have to let is get completely dry because if you cook while it still wet, the filling won’t stick to the pumpkin after it’s done.

4. Next, beat the eggs and then add coconut milk, palm sugar, salt in a bowl. Tear the pandanus leaves and put into the bowl. Squeeze everything together.

5. Pour the mixed egg in strainer. After that, pour it into the pumpkin.

6. Steamed it for 1 hour or put in microwave for 15 minutes.

Sawasdee Ka - Joy

Bpoo Nueng Gratiam (Steamed Sea Crab)

Steamed Sea Crab with Garlic Sauce in Thai, Boo Nueng Gratiam


1 big sea crab (1 pound)
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.

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. πŸ™‚

I had a lot of fun on that day. πŸ™‚ 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 Thailand), there are not enough crabs (horse crabs, field crabs) for all of us anymore. One time on channel 9 (, the program is called Gob Nok Gala, tracked the way where were the rest of them from, so that the whole country has enough crabs to eat.

They found out that the crabs came all the way from Myanmar to central Thailand before all of them were spread out to feed Isaan people like me all over the country. Sorry I can’t remember the exact number of how many salted crabs we imported. I guess it was about 400,000.

We really need that for Somtam, Thai most wanted food. πŸ™‚

Whatsoever, cooking 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. πŸ™‚

Sawasdee Ka - Joy

Thai Food Recipe: Steamed Shrimps (Goong Nueng Nomsod)

Steamed Shrimps with Milk, in Thai, Goong Nueng Nomsod


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

Joy's signature line for Joy's Thai Food Blog

Goong Raad Prig Manao (Steamed Big Shrimp w/Lemon Sauce)

Steamed Big Shrimps Dressed with Lemon Juice Sauce,

Steamed Big Shrimps Dressed with Lemon Juice Sauce
Goong Raad Prig Manow


1 cup big shrimps (cleaned, peeled, and de-veined)
1 bitter gourd
2 tbsp. minced old ginger
15 small red chili peppers
1 tbsp. minced coriander root
1 tbsp. minced red onion
20 cloves (small size) if you have big size garlic, just use about 10 (minced)
3 pickled garlic (minced)
1/2 tsp. sugar
3 tbsp. fish sauce
5 tbsp. lemon juice

Cooking Instructions:

1. Cut the bitter gourd long ways, take out the inside part and clean very well.

2. Then, slice the end and throw it away. Continue to slice, make the pices abput 1 cm. long.

3. Soft-boil the sliced bitter gourd, then leave it drain.

4. Put the shrimps nicely on the dish. Put ginger over top and steamed in boiling water for 5 minutes.

5. When you finish, dress bitter gourd around the dish.

6. Next, mix red chili peppers, red onion, garlic, pickle garlic, coriander root, sugar, fish sauce and lemon juice.

7. Put the sauce over the steamed shrimps.

You may add lettuce, slice tomato, cucumber or pickled ginger. That will make it looks appetizing. Oh! one more thing! You can use this Thai cooking instrutions with lobster too!
Enjoy your Thai food!

Sawasdee Ka - Joy