Joy’s Thai Food Recipe & Dessert Blog!

Prepare:

7-10 sliced chicken breast
All purpose flour
1 tbsp. white pepper powder
1 egg
Vegetable oil

2 tbsp. sliced shallot
2 tbsp. sliced coriander and scallion
1 tsp. chilli powder
2 tbsp. fish sauce
2 tbsp. lime juice
1 tbsp. roasted and crushed uncooked rice
1 tsp. sugar (optional)
5-10 mint leaves

Cooking instructions:

1. Soak the chicken into the salted water for 10-20 minutes. After that remove and dry the chicken well with paper towel.

2. Dip the chicken in the egg that you already beat (Use spoon to beat it and make it less bubbles as possible0. After that drop the chicken into flour. Then, drop it into the egg again. Last, drop it in the flour for the second time. Do this piece by piece.

First thing is to fry the chicken. There is no right portion to prepare the tempura flour as all purpose flour would give the best result itself. You will only need to mix the flour with white pepper powder, add more or less in the way to like it.

3. Now, turn on the pan with maximum heat. Add a lot of vegetable oil (or just enough to soak the whole piece of chicken). When the pan and vegetable oil is really really hot, drop the chicken in and lower the stove down to minimum heat. Fry the chicken until the flour turn gold then remove in from the pan.

4. Next, add fried chicken a big bowl. Add shallot, sliced coriander and scallion, mint.

5. In a different bowl, add fish sauce, lime juice, sugar, roasted and crushed uncooked rice and chilli powder. Now pour it in a bowl of fried chicken.  Mix quickly and arrange in a plate.

6. Serve it with hot jasmine rice and sliced tomatoes.

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Undercover Squids in Thai, Pla Muk Suam Goong

Undercover Squids

Pla Muk Suam Goong

ปลาหมึกสวมกุ้ง

Prepare:

500 g. fresh squid (clean and cut to 1 ½ inch)
500 g. shrimp (peel, de-veined, and crush)
1 carrot (cut to 1 inch pieces)
1/2 cup green pea
1/2 cup baby corn (cut to 1 inch pieces)
1 tsp. pepper
1/2 tsp. salt
2 tbsp. tapioca flour
2 cup vegetable oil
2 tbsp. oyster sauce

Cooking Instructions:

1. Mix crushed shrimp meat with pepper and salt. Knead it until it gets soft.

2. After that, put the shrimp into the squid that we prepared.

3. Drop the squid into a bowl of tapioca flour. Make it round shape and deep fry in vegetable oil of medium heat.

4. When the squid turn gold and crunchy, remove from the pan and leave it drain.

5. During that time, heat the pan and add 1 tbsp. of vegetable oil. When the pan is hot, add carrot, green pea, baby corn and 2 tbsp. oyster sauce. Quick stir and remove into the plate.

Prepare the sauce:

2 tbsp. minced pork
2 tbsp. minced onion
1 tbsp minced coriander root
2 tbsp. ketchup
2 tbsp. oyster sauce

6. After you finished with the vegetable, in the same pan add 1 tbsp. vegetable oil.

7. When the pan is hot, add minced pork, onion, coriander root and stir fry for 4 minutes.

8. Next, add ketchup and oyster sauce. Mix well.

9. Place deep fried squid on a plate and dress the sauce on top. Don’t forget to serve stir fried vegetable on a side.

hehe… I have just came out with this name undercover squids for this recipe and think that it is a really cool name and maybe it will make some children, who are tired of the same food they have everyday, get excited.

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Deep Fried Squids with Garlic in Thai, Pla Muk Tod Gratiam

Deep Fried Squids with Garlic

ปลาหมึกทอดกระเทียม
Pla Muk Tod Gratiam

Prepare:

1 cup fresh squids (clean and cut it thick in circle pieces)
1/2 cup tapioca flour
2 cups vegetable oil
1/2 cup crushed garlic
2 tsp. pepper
1 tsp. salt
1/2 tsp. sugar
Sliced tomato, cucumber, lettuce as much as you want
1 small cup of hot sauce

Cooking Instructions:

1. Drop the squid into a bowl of tapioca flour when it’s still wet.

2. Deep fry the squids in hot oil until it turns gold and crunchy. Remove from the pan and leave it drain.

3. In a different pan, add 1 tbsp. oil and garlic. Fry the garlic until it turns yellow.

4. After that, add fried squids, pepper, salt, sugar and stir quickly.

5. Turn off the fire. Serve it with sliced tomato, cucumber, lettuce as much as you want. Don’t forget hot sauce or sweet plum sauce for the children.

I love to eat squids! My husband knew that the best. When I saw fresh squids with clear and hard skin by the beach market, my eyes get big. Yummy! I have to eat more squids tomorrow!

Note from Vern: Oh my yes, this is a fact. When we go to the Korean BBQ – where we can fry the food on a grill type surface right at our table she covers her side with squid. She grills it, and there is another part of the pan that lets you heat it in the broth – she covers her side with squid in there too. It’s no exaggeration to say that she has a good 10 ounces of squid when we visit those places. It’s a wonder they make any money off us. It’s all you can eat for just 3 dollars a person. She eats all hers in Squid. I eat most of mine in the ice-cream after I eat a lot of vegetables and chicken. Thailand is so great for incredible food!

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Deep Fried Bass with Sweet Sauce in Thai, Pla Grapong Tod Nam Pla

Deep Fried Bass with Sweet Sauce
Pla Grapong Tod Nam Pla

ปลากะพงทอดน้ำปลา

Prepare:

1 bass
200 ml. fish sauce
1 sour mango (sliced)
1 tbsp. palm sugar
1 tsp. coriander leave
1 tsp. minced red chili pepper

Cooking Instructions:

1. Clean the bass very well and dip it in a bowl of fish sauce.

2. After that deep fry the fish on medium heat until it turn yellow and crunchy.

3. Mix 2 tbsp. fish sauce with palm sugar. Add chili pepper and sliced mango.

4. Add the coriander leave in the sauce. Serve with deep fried bass.

I saw this recipe on TV this morning. It took just a few minutes, then finished, very easy. I love the sauce too, especially the sour mango in it.

Yummy!

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