Thai food recipes and cooking blog from authentic Thailand cook with instructions, photos, videos, and stories. Pad Thai, Tom Yum Goong, Tom Kha Gai, desserts and more!
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.
300 g. soft bone from pig (ribs)
2 tbsp. stock powder
2 branches lemongrass (diagonally sliced) 2 tbsp. sliced galangal
1 handful kaffir lime leaves
1 liter water
3 tbsp. fish sauce
2 tbsp. lime juice
1 tsp. dry chili powder
2 tbsp. sliced coriander and scallion
1 tbsp. sliced sawtooth coriander
1 crushed coriander root
1 handful beansprout (optional)
Cooking Instructions: (Video is at the bottom of this page)
1. Boil 1 liter of water. Once it is boiling, add stock powder, lemongrass, sliced galangal, kaffir lime leaves, coriander root.
2. Wait until it is boiling again. Then add soft bone from pig’s ribs.
3. Cook for 8-10 minutes with low heat. Let the lid open just a little bit, in case the water is leaking out when water gets too hot.
4. Now, turn off the fire. Scoop the soup and put it a a bowl. Add sliced coriander, scallion, sawtooth coriander, dry chili powder, fish sauce and lime juice.
5. Bean sprout is an optional when you want to have some veggies in your soup.
Remember to change the taste the way you like. I fight with mom all the time about the taste because mom doesn’t like it too sour but I like it super sour. If you don’t like soft bone then chicken, fish, mushroom can be used as substitution. I have never seen anywhere add seafood into this kind of soup though.
Again, for the stock powder I use, I choosed Rod Dee from Ajinomoto brand. This brand has 32% of MSG, if you allergic to it or doesn’t want to have it in your food, then you can look for a different one which I show in the photo. At the time when I shop for the ingredients, I couldn’t find the one without MSG. awe.. it seems like this recipe should be called MSG Spicy and Sour soup, doesn’t it?
Anyway, with or without MSG.. it is up to you.
Talking about the used of MSG in Thailand, I guarantee that all restaurant in Thailand use it in the food. Once you tell them “NO MSG PLEASE”, some restaurant get mad and scold at you. I once got scold from one restaurant for telling them no msg, they said “the food wouldn’t be any good without it”. hmmm… ok
You can’t avoid MSG if you are in Thailand, unless you cook by yourself at home.
6 chilli peppers / add less if you don’t like spicy
1 tsp. sugar
2 tbsp. fish sauce
2 tbsp. lime juice
2 big tsp. shrimp paste
2-3 cloves of garlic
1 tbsp. sliced shallot
6-10 small eggplants
Cooking Instructions:
1. In a mortar pound garlic, sugar, chili peppers. Add shallot and eggplants and hit them softly till the eggplants crack.
2. Add fish sauce, shrimp paste and lime juice. Mix it well. Garnish it with coriander leaves.
3. Serve this sauce with Cha-om omelet or soft boiled vegetables. Cucumber and long bean will be the best choice.
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.
1 fish of any kind (tilapia is recommended) scraped and clean very well
(Carp or cyprinid is the other choices) but any Fatty fish is the best.
1 tbsp. sea salt
1 cup steamed rice
6 cloves garlic (minced)
1 tbsp. rice flour
1 egg (beat)
1/2 cup sliced red onion or minced garlic (fried)
4 kaffir lime leaves (fried)
4 dried chili peppers (fried)
water
plastic bag
plastic container
Cooking Instructions:
1. Mix rice flour with water and clean the fish with it.
2. Clean inside the mouth and stomach really well.
3. Soak steamed rice in the water and drain it.
4. Put clean fish in a big bowl and sprinkle the salt all over the fish. After that, add minced garlic, steamed rice and mix it altogether.
5. Tuck the rice into the fish mouth and stomach. Then put the fish in a plastic bag and seal it.
6. Store the fish in plastic container and seal very well. Leave the fish outside refrigerator at the room temperature for 3 days.
7. On the forth day, move it into the fridge.
8. It should be sour about this time.
9. Remove all the rice that cover the fish but leave some of it inside the stomach.
10. The smell is going to be very smelly for someone but I know for Thais, we are going to finish 2 plates of rice with this recipe.
11. Dip the fish into a bowl of beaten egg then fry on medium heat while the vegetable oil is hot.
12. When you serve it, dress the fish with fried onion, fried garlic, fried chili peppers and fried kaffir lime leave. (Squeeze 1 piece of lemon if it is not sour enough)
Serve with steamed rice or sticky rice.
If the place where you live is usually cold, you should leave it in room temperature for a longer time, maybe 5 days. Make sure the fish was really clean before to process the preservation, or you will get rotten fish as a result.
In Yasothon, where I lived when I was 11, they produce the Pla Som as the main product for the whole province. If there is anybody wants to buy it, they know Pla Som from Yasothon is the best.
I don’t like the kind of preserved fish they made from carp. It has too many bones and really destroyed my appetite. Me and my grandma, we love the fish with fatty stomachs.
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.
Cockle Spicy and Sour Salad in Thai, Yum Hoi Crank
Cockle Spicy and Sour Salad ยำหอยแครง
Yum Hoi Crank
Prepare:
1 cup cockle (cook and take just the meat)
1/2 cup lemongrass (slice)
1/3 cup mint
4 cloves garlic
5 chili peppers (red and green)
2 tbsp. lemon juice
3 tbsp. fish sauce
2 tbsp. chili paste for Tom Yum
2 tbsp. sliced red onion
1/2 sliced sour mango
3 fried dried chili peppers
Cooking Instructions:
1. Ground garlic and chili peppers altogether.
2. In a big bowl, mix cockle, lemongrass, mango,garlic, peppers, lemon juice, fish sauce, and chili paste for Tom Yum. Add sliced red onion and sliced sour mango then mix well.
3. Chili paste for Tom Yum will make it a little bit sweet and sour from mango to go very well with the salad so when you add lemon juice, add some small amount and taste until it is right.
4. Dress the salad with fried dried chili peppers and mint. You may add roasted peanut if you like.
I and my friends from university went to the Isaan restaurant by victory monument in Bangkok. We had Yum Hoi Crank (Cockle Spicy and Sour Salad) which is a Bangkok style salad because they add chili paste for Tom Yum in it. It had a sweet taste more than spicy and sour taste. Well, I can say it was not spicy at all.
Maybe, we’re from Isaan region so we can taste the difference. I loved that they add a lot of fresh lemongrass and I enjoyed eating the whole thing.
I still ate it when everybody stopped…just want to finish the last piece…. haha :p Anyway, I got the lemongrass piece stuck in my throat. Make sure you slice it thinly and take only the young part.
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.
1 cup thinly sliced lemongrass
1 cup minced pork (cooked)
10 big shrimps (peeled, de-veined and cooked)
3 tbsp. sliced chili peppers (or as much as you like)
1 cup shallots (sliced)
1 cup sliced scallion and coriander
1 cup cashew nuts (or as much as you like)
1 handful mints
1/4 cup fried dry shrimps
1 tbsp. crushed coriander roots
3 and 1/2 tbsp. fish sauce
4 and 1/2 tbsp. lime juice
1/2-1 tbsp. palm sugar
Cooking Instructions:
1. In a big bowl, add fish sauce lime and palm sugar. Stir the mix until the palm sugar is dissolved. Taste and change it to the way you like. Make sure the balance of 3 tastes is right. We’ll add chili after we finish everything because the spiciness the stop your ability to taste the saltiness, sourness and sweetness.
2. Now, add pork and shrimps. Then add dry shrimps, lemongrass, scallion, coriander, mints, shallot and coriander roots.
3. Lastly, add the sliced chilli as mush as you like. Mix well and serve it with fresh betel leaves.
If you are asking me which are the healthy Thai food cuisine, I would recommend this one almost automatically. It consist of various herbs; lemongrass of course take the main lead in this recipe. Some of the herbs that you found in Thai food, galangal in Tom Yum Soup for example, I bet you wonder whether you can eat it or not. Thai people eat those galangal.
Same as lemongrass in this recipe, we eat them believing that it is good for our stomach and helps reduce uric acid, cholesterol, excess fats. Later, we have lemongrass juice. I am not so sure whether that is Thai or western recipe.
Anyway! Not many people know about this recipe. It is not as famous as Yum Woon Sen, or Pad Thai. If you like Thai Salad recipe, I really recommend this one.
If you don’t like soft bone then chicken, fish, mushroom can be used as substitution. I have never seen anywhere add seafood into this kind of soup though.
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