Joy’s Thai Food Recipe & Dessert Blog!

Prepare dipping sauce ingredients:
1/2 cup dried shrimps
1/2 cup roasted minced coconut
1 tbsp. minced galangal
1 tbsp. minced ginger
1 tbsp.thinly sliced lemongrass
1/4 cup thinly sliced shallot
1 cup palm sugar
2 tsp. roasted shrimps paste
1 cup fish sauce

Side ingredients:
1 cup roasted cut coconut
1 cup dried shrimps
1 cup roasted peanut
1/2 cup shallot (sliced in small cube shape)
1/2 cup ginger (sliced in small cube shape)
1/2 cup sliced chiles
1/2 cup sliced lime (in small cube shapes)
15-20 betel leaves

Cooking Instructions:
1.  Crushed galangal, lemongrass, shallot finely. Add shrimps paste and mix well.
2. In a pot, add fish sauce and palm sugar. Boil it with medium heat.
3. Add the paste we got from step 1 and mix well.
4. Keep stirring. When it get thick, use low heat and add dried shrimps and roasted minced coconut.

5. Serve with the side ingredients. When you eat, add a little bit of everything on the leave and then pour the sauce on top. Then, wrap it up and eat it!

Share on Facebook

ยำปลาทู Yum Pla Tuu

(Tuna and Herbs in Spicy and Sour Salad)

Prepare:

1/2 cup tuna

1 tbsp. minced red and green chili peppers

2 tbsp. sliced lemongrass (small and thin circle)

2 tbsp. sliced ginger

2 tbsp. sliced galangal

2 tbsp. sliced galingale

2 tbsp. sliced red onion

2 tbsp. minced kaffir lime leaves

25 leaves of herb in the betel family Piperaceae

5 red chili peppers

Sauce:

1 tsp. minced chili pepper

1tbsp. minced coriander root

2 tbsp. fish sauce

3 tbsp. lemon juice

1/2 tsp. sugar

Cooking Instructions:

1. Mix all the sauce ingredients together in a bowl. Taste it the way you like. You may add more lemon juice if you like it very sour.

2. In another bowl, add tuna, minced chili pepper, lemongrass, ginger, galingale, galangal, kaffir lime leaves. Pour the sauce and mix well. You can skip any herbs that you think it has too strong taste of course.

3. Put lettuce on the plate. Arrange the salad and dress it with red chili peppers.

4. Serve with herb in the betel family Piperaceae on a side.

My mom used to make this recipe for us when we were young. We didn’t like herbs at all because we hate vegetable with smell and taste but this Tuna and Herbs in Spicy and Sour Salad changed our mind. We asked for more. My mom will use steamed Platuu with salt instead of tuna in a can.

I hated whenever my mom and my aunt introduced me new herb to eat. There are some kinds that I can’t make my mind to eat it yet. Anyway, I started to like more herbs since I get older.

My first aunt and my grandma were the winner of herb consumer. They told me it helped their asthma and aging. My grandma was 98 when she gone. My aunt is now 67 with no gray hair. Since she ate so many kinds of herb, she can’t tell me which one of them helps her about the hair never turn gray.

I don’t believe. I think she sneaked out to the hair salon, got her hair done and used that as a trick to make me eat more herbs.

I do believe, herbs have special essence to provide us great health but not without gray hair.

Joy…. \(^v^)/

Share on Facebook

มัจฉาสมุนไพร Madt Cha Samoonprai (Fish and herbs)

มัจฉาสมุนไพร
Madt Cha Samoonprai
(Fish and herbs)

Prepare:

1 cup sliced fish (make it 1/2 inch thick)
1 / 4 cup wheat flour
1 / 4 cup young lemongrass (sliced thinly)
1 tbsp. minced galingale
1 tsp. sliced kaffir lime leave
1 / 4 cup basil
2 tbsp. sliced galingale (thin long pieces)
2 tbsp. red chili peppers (slice it diagonally)
1 / 4 cup cashew nuts
1 tbsp. minced garlic
4 crushed chili peppers
2 tbsp. oyster sauce (Healthy Boy Brand, Recipe1)
1 tbsp. fish sauce
1/2 tsp. sugar
1 tbsp. olive oil

Cooking Instructions:

1. Clean the fish very well. Dry it with paper towel. Drop it in a cup of wheat flour.

2. Deep fry the fish in boiling vegetable oil.

3. When the fish is crispy, remove from the pan. Next, fry cashew nuts, basil, lemongrass, galingale, kaffir lime leaves, and galangal. Remove and drain when it has yellow color.

4. Throw away the vegetable oil. Add olive oil in the pan. Wait until it’s hot.

5. Put minced garlic and 4 crushed chili peppers. Fry until it smells aromatic. Then add oyster sauce and some small amount of water.

6. Add crispy fish, crispy herbs, fish sauce and sugar. Quick stir-fry and remove it from the pan to keep the fish crispy.

To keep fish and herbs crispy, the food should be only a little bit juicy.

Joy^^

Share on Facebook