Thai Food Recipe: Hoi Laai Pad Prik Phao (Stir Fried Clams with Thai Chili Paste)

Thai Food Recipe: Hoi Laai Pad Prik Phao (Stir Fried Clams with Thai Chili Paste)

Hoi Laai Pad Prik Phao (Stir Fried Clams with Thai Chili Paste)

Prepare:
400 grams clams
1 tbsp. minced garlic
1 tbsp. or as much as you like of sliced spicy red chilies
1 handful sliced long red chili
1 handful sweet basil

1 tbsp. vegetable oil
1 tbsp. oyster sauce
1 tbsp. soy sauce
1/2 tsp. sugar

Thai chili paste - Mae Pranom brand

Cooking Instructions:

1. Heat the pan with maximum heat. Add vegetable oil.
2. Wait until the oil gets hot and then add garlic and spicy chili.
3. Cook the chilies if you like this dish to be spicy. If you like it at a baby level, I suggest that after you add the red chilies, put the clams in the pan right the way.

When you cook the red chili with hot oil, you will get it more spicy in the food. Notice that you will sneeze when you cook the chili for a while. Everyone does in the whole restaurant when we go to eat out. It’s funny, my husband make exaggerated noises like he’s choking and the staff always look at him and laugh so hard!

4. Add oyster sauce, soy sauce, Thai chili paste and sugar.
5. Cook the clams for about 30 seconds or when you see the change of the shell color.
6. Add sweet basil and sliced long red chili. Now mix it well before you remove it from the stove . 🙂

Thai chili paste, the sound of the word chili is unbearable when it comes to spiciness, right? This chili paste is not spicy at all though. The color does look scary but the taste is quite sweet. That’s why we don’t need much sugar in this recipe.

Hoi Laai Pad Prik Phao or Stir Fried Clams with Thai Chili Paste is one of my favorite seafood. 🙂

I really like it when we travel to the ocean and we can get fresh seafood from the market not so far from the beach.

In Thai style, we don’t pull out the meat from clam and then cook. We just cook the whole thing. As same as, one recipe I like to eat back at home. It was the shell from fresh water which has almost round shape. We cut a small part of that shell’s bottom and stir fry the whole thing with sweet basil.

The funny thing is we made a noise “Joob!” when we try to get the meat out. The easiest way is to use toothpick to pull out the meat.

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

Kai Yiew Ma: Preserved Egg with Horse’s Pee!

Kai Yiew Ma - preserved eggs in Thailand is a Thai delicacy not seen much outside Thailand.

Kai Yiew Ma – Preserved Egg

Nah! You are fooled by the title of my post! Yes the name of this egg is literally translated as Preserved Eggs with Horse’s Pee! But it actually has nothing to do with the horse Pee.

As I looked up on the internet, Kai Yiew Ma is originally and accidentally found by Chinese people. It was discovered in the horse’s stall after it has been covered with hay over and over (of course the horses pee on it!). Someone, as they said, picked it up, tasted it and happened to “LIKE” it. Then, people created the instructions and process of how to make Kai Yiew Ma based on the way it was when found.

No one really knows if this story was true. 🙂

Honestly, I don’t know how to make it but I found the instruction in Thai language which I could translate it. However, it has many chemical ingredients. Make sure you don’t eat too much Kai Yiew Ma because those chemical will definitely collected in your body and course health problem. It used to be my favorite, but not anymore after I know this.

I used to think the way to make Kai Yiew Ma (preserved eggs) is as simple as making Salted Eggs  and has no chemicals. Especially the name that literary means Eggs with Horse’s Pee and pink color make me think this food is friendly to nature and friendly to human body!

If you insist that you have to make and eat them, here’s the recipe. 🙂

Source: http://www.chemtrack.org/News-Detail.asp?TID=4&ID=29
Credit to Department of Science Service, Thailand

 

Prepare:

32 duck eggs

Ingredients that were used to preserved the eggs:

5 liters of water
80 grams black tea leaves
500 grams salt (Sodium chloride (NaCl))
300 grams Sodium carbonate  (Na2CO3)
750 grams Calcium oxide (CaO)
2.5 grams Zinc oxide (ZnO)

Ingredients that were used to coat the eggs:
=== Please use instantly after you make it====

1 portion of Tapioca flour + water
5 portions of white Kaolin clay (same type that is used for beauty boost because it passed the test for bacteria infection process.)

 

Container must be tolerant to Base (chemistry)

1 big pot used for boiling the ingredients
8-10 liters Plastic container with lid
big flat sponge (use it to cover the eggs and push them under the mixed and boiled liquid)

 

Instruction on How to make Kai Yiew Ma/ Kai Yeow Ma:

1. Mix water, black tea leaves, salt (Sodium chloride (NaCl), Sodium carbonate  (Na2CO3) and Calcium oxide (CaO)
in a big pot that is tolerant to Base (chemistry).
2. Boil the liquid until it is boiling.
3. Let it cool off and then use a piece of thin white clothes to separate the liquid and its residue. Then, add Zinc oxide (ZnO).
4. Gently stir until the Zinc oxide is dissolved.

* Be aware that this mix has strong effect from Base. It could give reaction to your skin, so make sure you wear gloves, mask and glasses. *

5. Arrange the eggs in a plastic container. The eggs must be clean and not having any cracks in it.
6. Pour the mixed liquid from step 4 into the container. Use a flat sponge to cover the top or use anything to make sure the eggs stay under the liquid. Cover the container with the lid and keep it for 30 days. (Some say 45 days is ok)
7. After 30 days, remove the eggs and leave them to get dry.

Now, prepare the coating:

The eggs need to be coated in order to keep it moisture and not letting it evaporate.

1. Mix tapioca with water and stir quickly until the flour dissolved.
2. Pour the mix in boiling water and keep stirring until you get the clear and sticky liquid.
3. Now, add light Kaolin clay. Mix this extremely well. 🙂
4. Coat the eggs with this mix.

Now you can keep the eggs for 2 weeks. If you put the eggs in a closed plastic bad, you can also keep it for about a month.

Click to see Thai version TV show of how to make Kai Yiew Ma. Fast forward to 1:30.

 

Thai Food Recipe: Pad Priao Wan (Sweet and Sour Stir-Fried)

Prepare:

1 cup  sliced pork
1 cup  cut onion
1 cup  cut pineapple
1 cup  sliced sweet pepper (any color)
1 cup  cut tomato
2 cup sliced cucumber

1 tbsp. vegetable oil
1 tbsp. minced garlic
1 tbsp. fish sauce
1 tbsp. soy sauce
1 tbsp. oyster sauce
2 tbsp. tomato sauce (ketchup)
1 tsp. sugar

Cooking instructions:

1. In a hot pan, add vegetable oil and minced garlic. Fry it until it has aromatic smell. After that add pork. Cook pork for 2 minutes use maximum heat. If you don’t like pork you can use chicken, fish, shrimps as substitution or even skip the meat if you are vegetarian.

[For the fish, you should deep fried it first and add the fish last. Same with the shrimps, soft boiled them first.]

2. After the pork is done, add the vegetable that takes time to cook first, cucumber and pineapple. Then, add fish sauce, spy sauce, oyster sauce, tomato sauce, sugar. Mix well.

3. Next, add sweet pepper, onion, tomatoes. Turn of the fire and serve it with hot jasmine rice.

Thai Dessert Recipe: Bua Loy (Rice Dumplings in Coconut Milk)

PART ONE

Prepare Ingredients to cook filling:
2 cups of steamed mung bean
250 ML of scent of candle coconut milk (use regular one if you can’t find this)
1/4 tsp. salt
1 tbsp. palm sugar

…………………

PART TWO
Prepare the flour to make Bua Loy balls:

[Yellow Bua Loy Balls]
1 cup glutinous rice flour
2 pieces of steamed pumpkin
some hot water

[Purple Bua Loy Balls]
1 cup hot concentrated purple cabbage juice  (Slice then boil it with 1 cup of water to get the blue color out of it)
1 cup of glutinous rice flour

[Green Bua Loy Balls]
5 pandanus leaves (Slice then boil it with 1 cup of water to get the green color out of it)
1 cup of glutinous rice flour

…………………

PART THREE
Ingredients to prepare the coconut milk:

250 ml regular coconut milk
1 tbsp. palm sugar
1/4 tsp. salt

…………………

Cooking Instructions:
1. Take ingredients from Part One. Add mung bean into a hot pan use low heat. Pour scent of candle coconut milk just a little, don’t pour all of it. This is to make the mung bean turn soft and thick like a mash potato. So, adding little by little and keep stirring are the key. Now change the heat to medium, add palm sugar and salt, then keep stiring.

Keep doing this until the mung bean is look like a mash potato.

Now let’s call it mashed mung bean. (^_^) As you can see from the photo, it is not too soft and not to thick to make it into a small ball right?? Can you prepare small mung bean balls as in the next photo?

Anybody who doesn’t like the mung bean or too lazy to make it, just skip this step. 🙂

2. Now, mix the ingredients from Part Two. Start with yellow Bua Loy. Here, you only have to add very small amount of water because the pumpkin is juicy by itself. Knead the flour very well until it get soft. Last, cover it with wet white cloth for 10-15 minutes.

Next, purple Bua Loy, mix concentrated purple cabbage juice with glutenious rice flour. Add the juice little by little. Then, do the same as what we did with the yellow Bua Loy.

The green Bua Loy is also applied with the same cooking instructions.

3. After leaving the flour to raise for 10-15 minutes, make a small ball of your thumb size. Then flatten it. Add mung bean ball in the middle and wrap the flour around it. Now, do this until you finish either the mung bean balls or the flour.

4. Leave those Bua Loy with mung bean filling aside and let’s do the sweet coconut juice from the ingredients in Part Three. Heat up the coconut milk with low heat then add palm sugar and salt. Now Keep stirring until the sugar melt and the coconut milk is boiling. Then, turn off the fire and remove it from the stove.

5. Boil the Bua Loy balls in boiling water. Watch… the balls were first sink into the bottom of the pot. When it’s done, the Bua Loy balls will float to the top. As soon as it does that, remove it quickly and dump it in to the sweet coconut juice we made from step 4.

6. Serve when the dessert is cool off. 🙂

It took me 2 hours to make all of this for one dessert! 🙂 To have the picture in your mind of how to make this Thai dessert Recipe, here’s my video on Youtube.