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Steamed Big Shrimps Dressed with Lemon Juice Sauce,
Thai: Goong Raad Prig Manow Steamed Big Shrimps Dressed with Lemon Juice Sauce กุ้งราดพริกมะนาว Goong Raad Prig Manow
Prepare:
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!
ปลาราดซอสตะไคร้
Pla Raad Sauce Dtakrai
(Baked Whole Fish Dressed with Lemongrass Sauce)
Prepare:
1 whole fish (meduim size of any kind)
1/2 cup sliced lemongrass
20 red chili peppers (more or less as you prefer)
5 Thai white peppers
3 coriander roots (sliced)
5 cloves garlic
1/2 tsp. salt
2 tsp. fish sauce
1 tbsp. oyster sauce
2 tsp. lemon juice
1/4 cup stock
1 tbsp. olive oil
Cooking Instructions:
1. Clean the fish. Wipe the fish with paper towels.
2. Ground coriander roots, 2 cloves garlic, Thai white pepper, and salt altogether.
3. Spread it all over the fish. Leave the fish in refrigerator for 15 minutes.
4. Bake the fish at 350F for about 15 minutes.
5. Ground red chili peppers, lemongrass and 3 cloves garlic together.
6. Heat the pan and put olive oil. When the pan is hot, add paste from number 5 then stir-fry until it smells aromatic.
7. Add stock, fish sauce, oyster sauce. Mix well.
8. Now, dress the sauce over the baked fish. Serve with jasmine rice.
After you clean the fish very well, why is the fishy smell still there? I suggest that you should spread lemon juice all over the fish.Then, the fishy smell will go away.
Anyway, don’t put too much.
Many Thai food recipes use a lot of lemongrass because of its aromatic citrus flavor and health benefits. Especially Thai food: fish recipes, grill, bake or boil, lemongrass will help with fishy smells. It also helps cut down cholesterol and uric acid in the body which is better for your health. More than that, lemongrass has antibacterial and antifungal properties!
Thai food recipes have all kinds of herb ingredients in them. I will tell you more next time!
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.
Thai Food Recipe: ผัดต้มยำกุ้งแห้ง Pad Tom Yum Goong Hang
(Tom Yum Goong Stir-Fry) ผัดต้มยำกุ้งแห้ง
Pad Tom Yum Goong Hang
(Tom Yum Goong Stir-Fry)
Prepare:
1 cup shrimps (peeled, de-veined and cooked) 3 lemongrasses (slice diagonally) 3 kaffir lime leaves 1 tbsp. finely cut galingale 2 tbsp. sliced parsley 2 tbsp. Chinese celery (cut) 1 / 4 cup thick coconut milk 1 / 2 cup baby corn 1 tomato (slice) 3 tbsp. chili paste 10 straw mushrooms (cut and cooked) 1 tbsp. fish sauce 3 tbsp. lemon juice 5 red chili peppers (crush lightly) 1 / 4 tsp. sugar
Cooking Instructions:
1. Heat the pan and put coconut milk. When it’s boiling, add chili past, galingale, lemongrass, kaffir lime leaves. Mix well.
2. Put fish sauce, sugar, tomato, mushrooms corn. Mix it together.
3. Add shrimps, parsley, red chili peppers and Chinese celery. Turn off the fire.
4. Now, put lemon juice and make Pad Tom Yum Goong Hang tastes the way you like.
When you add lemon juice while the food is boiling on the stove, the strong heat will destroy the flavour from lemon. This Pad Tom Yum Goong Hang (Tom Yum Goong stir-fry) we like it sour and spicy but you may put more or less peppers as you prefer. If you add cooked jasmine rice later, then it will be called Kao Pad Tom Yum Goong, which is also a famous dish in Thai restaurants.
2. Dip bean curd in mixed corn flour. Fry it until it has yellowish color.
3. Put fried bean curd in a strainer.
4. In the pan, put 1 tablespoon of olive oil. Fry minced garlic and then put mince pork. Cook for 5 minutes.
5. Next, add fish sauce, oyster sauce, soy sauce. Put carrot, scallion, chinese celery, asparagus, shitake mushroom. Pour the mix 1/2 cup corn flour with 1/2 cup of water in the pan. Stir until the sauce get thick.
6. Turn off the fire. Dress the sauce mixed from number 5 over fried bean curd.
Thai I-Saan Food Recipe: ไส้กรอกอีสาน Sai Grok I-saan (I-saan Sausage)
ไส้กรอกอีสาน
Sai Grok I-saan
(I-saan Sausage)
Prepare:
2 pounds minced pork
2 pounds pork casing
1 cup pork fat
10 cloves garlic
20 Thai white peppers
3 coriander roots
1 / 2 cup cooked sticky rice
1 tbsp. soy sauce
1 tbsp. salt
1 / 2 tsp. sugar
15 strings (4 inches long each one)
Fresh vegetables as you like:
Scallion, cabbage, red chili peppers, young galangal or the pickle galangal will be great, cucumber or string beans
Cooking Instructions:
1. Clean casing very well. Ground coriander roots, garlic and Thai pepper together.
2. Mix minced pork, cooked sticky rice, coriander, garlic, and Thai pepper altogether. Knead it with hand.
3. Add soy sauce and salt.
4. Now, put the mix in to pork casing. Tie the string at the length you want. Usually we leave 1 inch long and tie the casing.
5. Put something to protect it from the flies over top like white cloth filter and leave it under the sun for 1 day. Then leave it inside the house for 2 days. The sausage will get sour and ready to cook.
Grill or fry when you cook. The taste will be perfect sour after leaving it for 3 days total. Serve with fresh vegetable above and pickled ginger. Sweet sauce or tomato sauce will be your choices. I have heard of collagen casing or fake casing. Anybody knows about it? Well, you can also use that stuff but I don’t know where to get it. If you want to know other Thai food recipe, you can leave me a request recipe here. Then, I will try to publish it the next day. Don’t hesitate!
1 kg. young ginger
4 cups water
3 tbsp. salt
3 lemon limes
1 cup vinegar
2 cups sugar
Cooking Instructions:
1. Peel the ginger and slice it very thin. Soak it in water mixed with 2 tbsp. of salt for 20 minutes.
2. After that, remove the ginger from the salted water. Squeeze it and drain.
3. Put lemon juice over the ginger. This way will make the ginger pink.
4. Next, boil vinegar, 1 tbsp. of salt and sugar together. When it’s boiling, turn off the fire and leave it cool off.
5. Arrange the ginger in a clean bottle. Pour the juice made from number 4 on it and seal the bottle. Keep it in the bottle for 1 week. Then it will be ready to eat.
Now, we have pickled ginger to eat with I-saan sausage that we made from yesterday. In Thailand, well actually in Ubon Ratchathani where I used to live, they put pickled ginger in my spicy squid salad and yum woon sen. I always asked them to put a lot. Yummy!! Fresh ginger is also good with I-saan sausage.
Thai Food Dessert: Sang Kaya Fuhk Thong สังขยาฟักทอง
(Steamed Whole Pumpkin Dessert with Egg Custard)
Prepare:
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.
1. Pick the best and young parts of pumpkin leaves, usually at the end. It’s better to rip the leaves for 1 inch by hand.
2. Heat the pan and put olive oil in it. Wait until the oil is hot. Use maximum heat.
3. Then fry garlic. Add fish sauce, soy sauce and pumpkin young leaves.
4. Next, add oyster sauce. Mix well. Turn off the fire.
You should cook this food quickly. Count 1 – 2 – 3 while you stir, and then finish it.
This is too much! There are too many pumpkin food recipes right?? In Thailand, Not only do we eat the rind, but we also eat the seeds, young leaves, flowers and shell. Especially the shell, it has beta-carotene that provides potent anti-cancer properties, vitamin C and a healthy dose of heart-protecting potassium.
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