Joy’s Thai Food Recipe & Dessert Blog!

Jason over at Isaanstyle.blogspot.com has sent Joy’s Thai Food blog a lot of traffic over the couple years we’ve been in existence.

If you haven’t seen Jason’s blog, head on over. He is an Australian guy teaching in Thailand’s Northeast – the Isaan region. He writes from the point of view of a foreigner coming to terms with all that’s different between western and eastern ways. He writes a LOT. He has a ton of photos.

You may not agree with him when he rants – but then that’s your choice… he really gives exceptional coverage of what it’s like to live in Ubon Ratchathani among Thais.

Cheers Jason!

Vern & Joy

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Joy was craving this meal for weeks, but we didn't (I didn't) want to go to the commercial restaurant. Then we found it here at my favorite restaurant.

It was 2:30pm when we realized we hadn’t eaten yet so I told Joy I want to go to my new favorite restaurant close to the park. Thai food of course.

We’ve eaten there once before and all the Thai food was good – and very reasonably priced ($1+).

Joy got Jim Jolm which was like a suki-yaki dish – we got a hot pot, vegetables (Khun Chai, Pak Bung, cabbage, scallions, sweet basil), clean cuts of beef, an egg,  glass noodles (woonsen). In Isaan where Joy is from they add more vegetables.

I got a Lahb Gai (spicy chicken uhm, like a chili almost). I really love Lahb gai, Lahb Moo (pork) or Lahp Bpla (fish).

We also got a dish of chicken fried rice that was made with a lot of black pepper – a unique way to have it that we never had before.

Joy looks happy enough!

Total cost? $6 USD. Including bottled water and Joy got a Minao Bpun (crushed ice lemon-sugar-salt) drink that I thought was great – like a margherita without the alcohol.

Jim Jolm - like a suki-yaki type dish.

Lahb Gai - a spicy Isaan style dish eaten with rice.

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Crispy Mandarin Duck in Isaan Sour and Spicy Salad, Laab Bped Tod Grob

Laab Bped Tod Grob
(Crispy Mandarin Duck in Isaan Sour and Spicy Salad)
ลาบเป็ดทอดกรอบ

Prepare:

1 mandarin duck (1kg.)
5 cup vegetable oil
1/2 cup sliced red onion
1/2 cup sliced lemon grass
1/2 cup kaffir lime leaves
1 tbsp. chili powder
3 tbsp. lemon juice
2 tbsp. fish sauce
3 tbsp. fried or roast peanut
7 dry chili peppers (fried)
1/4 tsp. sugar
4 tbsp. roasted uncooked rice (ground finely)
Any vegetables you like

Cooking Instructions:

1. Clean the duck very well. Cut the meat part that attached to its skin. Boil it in boiling water cut it a bite size and rest them drain in a filter.

2. Heat the pan on medium flame. Fry red onions, lemongrass and kaffir lime leaves, one after each one. When they get crunchy, remove from the pan and leave it drain in the filter.

3. Next, in the same pan, fry the boiled mandarin duck. When it turns gold and crunchy, remove and leave it drain.

4. Now, in a big bowl, add chili powder, lemon juice, fish sauce and mix well. Add fried red onion, lemongrass, kaffir lime leave, peanut, fried dry chili peppers and roasted uncooked rice.

Making it taste more or less sour and spicy are up to you. Balance the taste with sugar. Arrange fried mandarin duck on the plate and dress the spicy and sour salad on top.

Put fresh vegetables on a side, any kind that you like. I would love to have cucumber, long string bean, cabbage, winged bean for sure, and eggplants. Laab Bped Tod Grob is one of my favorite recipes from Sisaket. You can either grill the duck or fry before you mix with Isaan spicy and sour salad.

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