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Prepare:
400 grams clams
1 tbsp. minced garlic
1 tbsp. or as much as you like of sliced spicy red chilies
1 handful sliced long red chili
1 handful sweet basil
1. Heat the pan with maximum heat. Add vegetable oil.
2. Wait until the oil get hot and then add garlic and spicy chili.
3. Cook the chilies if you like this dish to be spicy. If you like it at a baby level, I suggest that after you add the red chilies, put the clams in the pan right the way.
When you cook the red chili with hot oil, you will get it more spicy in the food. Notice that you will sneeze when you cook the chili for a while.
4. Add oyster sauce, soy sauce, Thai chili paste and sugar.
5. Cook the clams for about 30 seconds or when you see the change of the shell color.
6. Add sweet basil and sliced long red chili. Now mix it well before you remove it from the stove .
Thai chili paste, the sound of the word chili is unbearable when it comes to spiciness, right?.. This chili paste is not spicy at all though. The color does look scary but the taste is quite sweet. That’s why we don’t need much sugar in this recipe.
Hoi Laai Pad Prik Phao or Stir Fried Clams with Thai Chili Paste is one of my favorite seafood.
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I really like it when we travel to the ocean and we can get fresh seafood from the market not so far from the beach.
Thai style, we don’t pull out the meat from clam and then cook. We just cook the whole thing. As same as, one recipe I like to eat back at home. It was the shell from fresh water which has almost round shape. We cut a small part of that shell’s bottom and stir fry the whole thing with sweet basil.
The funny thing is we made a noise “Joob!” when we try to get the meat out. The easiest way is to use toothpick to pull out the meat. Y
Another recipe you will find in every Thai restaurant I bet but what they have there in vary from seafood mix Phad Cha or just salt water fish or even a type of clams. If you like Pad Ga Prao, you may also like this food too. The aromatic smell from galingale really makes you hungry! Prepare:
200-300 gram Squid (clean and cut to a bite size)
3 branches young pepper corn
1/2 cup sliced Galingale <<click to see photo
1 handful sweet basil
2 tbsp. vegetable oil
1 tbsp. fish sauce
1 tbsp. soy sauce
2 tbsp. oyster sauce (from Healthy boy brand, if you have Mae Krua brand then you will need just 1 tbsp.)
1. Crush shallot, garlic and chilies altogether.
2. Add vegetable oil in a hot pan. Add the paste we got from earlier. Fry it until you sneeze couple times.
3. Add squid and cook for 2-5 minutes depend on the heat you use. Don’t let it cook for too long because the squid will shrink and the meat will be quite tough to eat.
4. Add young pepper corn and galingale. Then add fish sauce, soy sauce and oyster sauce.
5. If you don’t like oyster sauce, just mix 1 tbsp. corn starch with 2 tbsp of water and pour it in. Let it get thick. This way you can slip the oyster sauce.
6. After you mix the sauce in the food well. Put sweet basil leaves and quickly stir. Then remove the food from the stove.
This recipe is called “Goong Sator Pad Gapi” in Thai. Here’s what you need to prepare for 1 serving.
Prepare: 10 big shrimps
100g fava beans
2 tbsp. sliced long red chili
1 tsp. shrimp paste (mix with 1 tbsp water)
1 tbsp. minced garlic
2 tbsp. sliced scallion
2 tbsp. vegetable oil
Sauce ingredients:
6-10 red chilli (depend on the level of spiciness you like)
10 cloves peeled garlic
1 tbsp. sliced coriander root
2 tbsp. fish sauce
3 tbsp. lime juice
1 tbsp. sugar
Cooking Instructions:
1. Making the sauce first by finely crush red chili, coriander root and garlic together. Add fish sauce, lime juice and sugar. Mix it well.
2. Now, heat up the pan. Add minced garlic and vegetable oil. Fry until the garlic has aromatic smell then add shrimps. Until the shrimps are cooked, add shrimp paste and fava beans. Add water if it gets too dry.
3. Then change the heat to low. Add the sauce we made earlier. Try 2 tbsp first, then taste it. If you like the stronger taste, add 1 tbsp at a time until you get the taste you like.
4. Next, add sliced long red chili and scallion. Quickly stir for 10 seconds.
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.
Fresh Oysters with Dipping Sauce) in Thai, Hoi Nang Rom Sod
Fresh Oysters with Dipping Sauce
หอยนางรมสด
Hoi Nang Rom Sod
Prepare:
10 fresh and cold oysters (throw away the shell and pick only the fat one)
1 handful the horse tamarind tree top
Sauce:
1 tbsp. minced garlic
1 tbsp. minced chili pepper
1 tsp. salt
2 tbsp. lemon juice
Cooking Instructions:
1. Mix the sauce ingredients altogether.
2. Serve the fresh oyster and arrange horse tamarind tree top and the sauce on a side.
3. More fresh garlic, 2 pieces lemon and chili peppers serving on a side is your choice.
I’m thinking about seafood today as I saw them at the market. The shrimps, squids and oysters were really fresh as I can see they were shining under the early morning sun. Well, I already posted many recipes for shrimps and squids. I think today is the best day for oyster recipe.
If you like to eat fresh oysters, the recipe above is the way Thai people eat. The horse tamarind tree top can make the fresh and cold oysters unbelievably sweet.
Eating the uncooked oysters, you should be very careful and make sure they are clean. Food and Drug Administration (FDA) has announced that the uncooked oysters can bring you Vibrio Parahaemolyticus, which will cause stomach ache and diarrhea.
I don’t know what to suggest you on how to look for the fresh oysters that don’t have this kind of bacteria but I know you should cook it first to be safe.
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