Joy’s Thai Food Recipe & Dessert Blog!

Spicy Seafood Stir-Fry in Thai, Phad Cha! Talay

Phad Cha! Talay
Spicy Seafood Stir-Fry
ผัดฉ่าทะเล

Prepare:

1/4 cup sea mussel
1/4 cup cooked cockle (throw away the shell)
1/2 cup cut squid (score the squid and soft boiled)
1/4 cup shrimp (peeled, de-veined, soft boiled)
5 pieces snapper (cut to bite size and boil)
2 bunches pepper corn
1 tbsp. minced chili pepper
1 tbsp. minced garlic
2 tbsp. sliced galingale
2 tbsp. chili paste for Tom Yum
1 tbsp. cut yellow or red sweet pepper
1 group scallion (cut 1 inch)
1/2 cup basil
1/2 tbsp. sugar
1 tbsp. oyster sauce
2 tbsp. fish sauce
2 tbsp. vegetable oil

Cooking Instructions:

1. Heat the pan start on low flame and add vegetable oil. Wait until it’s hot then fry minced garlic.

2. When the garlic smell aromatic, increase the flame. Add chili pepper, galingale, pepper corn, followed by squids, shrimp, snapper, cockles and sea mussel.

3. Mix well. Now, add fish sauce, oyster sauce, sugar, chili paste for Tom Yum.

4. Quick stir and then add sweet pepper, scallion and basil. Turn off the fire.

ผัดฉ่าทะเล is what I always order at the restaurant. With this recipe, I really like squid so I add a lot.

You can always add more or cut out the ones you don’t like.

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Cockle Spicy and Sour Salad in Thai, Yum Hoi Crank

Cockle Spicy and Sour Salad
ยำหอยแครง
Yum Hoi Crank

Prepare:

1 cup cockle (cook and take just the meat)
1/2 cup lemongrass (slice)
1/3 cup mint
4 cloves garlic
5 chili peppers (red and green)
2 tbsp. lemon juice
3 tbsp. fish sauce
2 tbsp. chili paste for Tom Yum
2 tbsp. sliced red onion
1/2 sliced sour mango
3 fried dried chili peppers

Cooking Instructions:

1. Ground garlic and chili peppers altogether.

2. In a big bowl, mix cockle, lemongrass, mango, garlic, peppers, lemon juice, fish sauce, and chili paste for Tom Yum. Add sliced red onion and sliced sour mango then mix well.

3. Chili paste for Tom Yum will make it a little bit sweet and sour from mango to go very well with the salad so when you add lemon juice, add some small amount and taste until it is right.

4. Dress the salad with fried dried chili peppers and mint. You may add roasted peanut if you like.

I and my friends from university went to the Isaan restaurant by victory monument in Bangkok. We had Yum Hoi Crank (Cockle Spicy and Sour Salad) which is a Bangkok style salad because they add chili paste for Tom Yum in it. It had a sweet taste more than spicy and sour taste. Well, I can say it was not spicy at all.

Maybe, we’re from Isaan region so we can taste the difference. I loved that they add a lot of fresh lemongrass and I enjoyed eating the whole thing.

I still ate it when everybody stopped…just want to finish the last piece…. haha :p Anyway, I got the lemongrass piece stuck in my throat. Make sure you slice it thinly and take only the young part.

Joy \(^v^)/

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