Joy’s Thai Food Recipe & Dessert Blog!

Prepare:

500 g. Shrimps (peeled, de-veined)
250 g. Minced pork
500 g. Wing beans (Cut 0.5cm)
10-15 Fresh red peppers (sliced)
5-10 dried red peppers (Fried)
4 tbsp. cut scallion (0.5cm)
4-5 tbsp. cut coriander (1 cm)
12 tbsp. sliced red onion (or as much as you like)

300 ml Coconut milk -Chao Koh brand, I like
1 tsp. salt
4 tbsp. Chili paste for Tom Yum
Chili oil (Pantainorasingh Brand) – It doesn’t effect much on the taste, just put as much as you like to make the color red.
5 tbsp. Fish sauce
4 lemons
1/4 cup vegetable oil

Instructions:

Wing Bean!

1. Heat the water in the pot until it is boiling then add 1 tsp. salt. Prepare very cold water.

2. Drop the wing bean in boiling water and quickly remove them to soak in a bowl of cold water. This will help keep the color green after it is cooked.

3. After that, heat the water again. Then cook minced pork (5 minutes) and shrimp (1-2 minutes). Don’t cook shrimp too long, as it usually gets too hard if you do.

4. In a different pot, boil coconut milk until it starts boiling. Then turn off the fire.

5. Fry half of the sliced red onion you have until it turn yellow or a little brown then remove it. You can fry red onion as much as you want if you like to add more.

6. Now, prepare a big bowl to mix everything together. Add wing beans, shrimps, pork, sliced red peppers, scallion, coriander, sliced red onion.

7. After that, add coconut milk, chili paste for Tom Yum, chili oil. It doesn’t affect much of the taste, just put as much as you like to make the color red. Pantainorasingh is the brand I like for many different products they have but I don’t get paid for mentioning their products on my site. (>_<)!

8. Add fish sauce (Actually, I don’t remember how much I add. So, start from 5 tbsp. if the taste is not right, then add more later) The thing is.. I add a big squeeze from the fish sauce bottle and say 2 or 5 tbsp. There is no exact amount though.. so, please add only a few if you don’t feel sure on this.

9. Add lemon juice. and now mix it all up.

After a long~ ~(drag your voice here and make high tone). long time I haven’t cook at home because of my full time job. My husband called it OVERTIME job as I usually work almost 11 hours a day and it is also taking away my days off at the moment.

Last time on my day off, I cooked this food as it is my friend’s favorite recipe. I have never cook this one for my husband yet. It is always the best to show him new food to eat after a long time eating dinner at Sawasdee restaurant that cook food to order. Vern orders Kao Phad, Pad Phak, Pad Si Iw every time. After 1 year we have been eating there, the owner remember us and can guess what Vern wants to eat for just looking into his eyes.

How sad is that. I have no time to cook anymore.

With this food, again takes me 2 hours to prepare.. haha. because I like to cook and clean and read newspaper at the same time.

It is worth waiting that day Vern was in tears.. and I am so happy to cook something for my husband too!

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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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Spicy Salad with Fish Balls in Thai, Yum Sab Look Chin Pla

Fish Balls Spicy Salad ยำแซบลูกชิ้นปลา
Yum Sab Look Chin Pla

Prepare:

15 premium quality fish balls (cooked and cut half)
2 tsp. crispy fried garlic (minced garlic fry in vegetable oil. Remove when the color turns gold)
1 tsp. pickled radish
1 / 4 cup sliced Chinese celery
2 tbsp. fish sauce
2 tbsp. lemon juice
1 tsp. sugar
1 tbsp. minced chili pepper

Cooking Instructions:

1. Mix fried garlic and pickled radish with the fish balls

2. In a different bowl, mix fish sauce, lemon juice, sugar, minced chili pepper, more or less spicy as you prefer.

3. Arrange the fish balls on the plate and dress with spicy sauce. Decorate the plate with cabbage or sliced tomato.

Serve Spicy salad fish balls while it’s still hot.

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Grilled Squid Spicy and Sour Salad in Thai, Yum Pla Muk Yang

Grilled Squid Spicy and Sour Salad
Yum Bpla Muek Yang

ยำปลาหมึกย่าง

Prepare:

1 big squid (1.5 pound)
7 red onions (sliced)
1 onion (sliced)
1 tbsp. fresh ginger (sliced)
1 group coriander
10 red chili peppers (minced)
3 tbsp. lemon juice
3 tbsp. fish sauce
2 tbsp. hot sauce
1 group Chinese celery (cut 1 inch long)

Cooking Instructions:

1. Clean the squid very well. Grill until it’s cooked. Don’t make it too dry because it will hurt your teeth.

2. After that, slice into a bite-sized pieces.

3. Mix red onion, onion, ginger, Chinese celery, and minced chili pepper altogether.

4. Add lemon juice, fish sauce and hot sauce with 5 tbsp. hot water. Mix well.

5. Now, arrange lettuce on the plate and put grilled squid on top.

6. Pour spicy and sour salad mixed over it and dress with coriander. Sliced tomato on a side is your choice.

I almost cried when I was eating ยำปลาหมึกย่าง (Yum Bpla Muek Yang) a restaurant somewhere. They over cooked the squid until it got brown, then they mix it with spicy and sour sauce. I thought I would loose my tooth when I chew it. The squid was so tough!

I think you should cook it until the squid gets a little hard. Cooking it in a microwave might work but this way you won’t get a unique smell like you would get from grilling.

For me, I have it done after 2 long breaths (10 seconds) because I don’t want the heat to shrink down the size of my big SQUID! Now you know how much I love it, don’t you? Anyway, I risk myself for a bad business in the next morning after eating uncooked squid.

Joy \(^v^)/

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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^)/

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