Thai Food Recipe: Khanom Jeen Nam Ya Pa

Khanom Jeen Nam Ya Pa

ขนมจีนน้ำยาป่า

Prepare:

5 pieces thin sliced galangal (2mm)

10 Kaffir lime leaves

2 lemongrass (cut into 7cm long and crush them roughly)

1 handful of small red (purple) onions

8 cloves garlic

10-15 dried red chili peppers (this amount could burn your lips)

1 cup sliced scallion (1inch long)

fermented fish sauce (pla rah) – I think you can find the juice that is ready to use?

2 tbsp. fish sauce

7 crushed galingale

2 cups fish meat (cooked and crushed) don’t forget to pick out the bones it could be any kind of fish, but I think Tilapia is the best.

white rice noodle (Khanom Jeen) as much as you want to eat.

fish balls (2 cups)

1 tsp. sugar

1 handful sweet basil

dill (cut 1.5 inch long) as much as you like

Side vegetables:

pickled Chinese cabbage

normal cabbage

cucumber

long beans

bean sprouts

dill (cut 1.5 inch long) as much as you like

Instructions:

1. Mash red onion, garlic, 2 pieces galangal, 5 dried chili pepper altogether.

2. In boiling water, add 3 pieces galangal, stuff we have from number 1, Kaffir lime leaves, crushed galingale and the rest of dried red chili peppers. Wait until it is boiling again.

3. Now, add fermented fish sauce, fish sauce, sugar, fish balls, sweet basil, scallion and dill. Wait until it is boiling again then turn off the fire.

The trick is to start with adding small amount of fermented fish sauce. Add more if the test is not right yet. Keep adding little by little until you get the right test. I dare not putting the amount as I didn’t say how much water you should boil in the pot. I usually add half of the pot.

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Tags: fish curry, kanom gin, kanom jin, thai curry, thai soup

Category: curry, fish, soup