Plakapong Nueng Manao -Â Steamed Whole Snapper Dressed with Lemon Juice Sauce
1 medium size snapper (scraped, cleaned)
1 group coriander
3 tbsp. lemon juice
3 tbsp. minced garlic
1 tbsp. minced red chili peppers (more or less as you prefer)
2 tbsp. fish sauce
1/2 tsp. sugar (optional)
1/4 cup mint
1/4 cup stock
1. First we will do the fish, cut the fin, open the stomach and throw away the stuffing. Now, clean it very well with water.
2. Add coriander inside the stomach.
3. Then, prepare the sauce. Mix fish sauce, lemon juice, garlic, red chili peppers, and sugar together.
4. To make the sauce smell aromatic, add minced coriander root.
5. Place the turnip leaves on a big plate. Then, put snapper over top.
6. After that, dress half of the sauce on the snapper.
7. Steam it on boiling water for 15 minutes (or use microwave on high for 6 minutes)
8. When the fish is done, dress with the other half sauce and top with mint.
To steam the fish by the stove, you should use maximum heat and wait until the water is boiling. Then, place the fish into a double boiler. Cooking “Plakapong Nueng Manao” like this is one of the ways to get rid of the fishy smell.
10 Pisang Awak banana (half ripe) if you get the one that is too ripe, the result you get will be too soft ( I like it like that though)
3/4 cup sugar
1 tsp. salt
1/2 thickest coconut cream
3 cup coconut milk
1. Peel and cut the bananas into 4 pieces.
2. Put coconut milk in a pot. Wait until it’s boiling, then add babana pieces. Cook for 7 minutes.
3. Now, add sugar and salt. Stir until the sugar is dissolved.
4. After that, add thick coconut cream. Turn off the fire.
5. You can serve it hot or cold as you like. We store it in the refrigerator for 15 minutes to make it cold.
Gluay Buad Chee or Banana Dessert, which means whole bananas boiled in coconut cream, is my favorite dessert since I was young. I like the banana not too soft so when I cook it I usually use bananas that only turn ripe for about 10%. However, to use 70-80% ripe banana will give you a naturally sweetness from itself and 90% ripe will make the food too soft. 🙂
We can also apply this menu with pumpkin and taro. 🙂
I love them all!!
Ps. Watch my video in youtube of how to make this recipe but with pumpkin.
Nah! You are fooled by the title of my post! Yes the name of this egg is literally translated as Preserved Eggs with Horse’s Pee! But it actually has nothing to do with the horse Pee.
As I looked up on the internet, Kai Yiew Ma is originally and accidentally found by Chinese people. It was discovered in the horse’s stall after it has been covered with hay over and over (of course the horses pee on it!). Someone, as they said, picked it up, tasted it and happened to “LIKE” it. Then, people created the instructions and process of how to make Kai Yiew Ma based on the way it was when found.
No one really knows if this story was true. 🙂
Honestly, I don’t know how to make it but I found the instruction in Thai language which I could translate it. However, it has many chemical ingredients. Make sure you don’t eat too much Kai Yiew Ma because those chemical will definitely collected in your body and course health problem. It used to be my favorite, but not anymore after I know this.
I used to think the way to make Kai Yiew Ma (preserved eggs) is as simple as making Salted EggsÂ and has no chemicals. Especially the name that literary means Eggs with Horse’s Pee and pink color make me think this food is friendly to nature and friendly to human body!
If you insist that you have to make and eat them, here’s the recipe. 🙂
Source: http://www.chemtrack.org/News-Detail.asp?TID=4&ID=29 Credit to Department of Science Service, Thailand
32 duck eggs
Ingredients that were used to preserved the eggs:
5 liters of water
80 grams black tea leaves
500 grams salt (Sodium chloride (NaCl))
300 grams Sodium carbonateÂ (Na2CO3)
750 grams Calcium oxide (CaO)
2.5 grams Zinc oxide (ZnO)
Ingredients that were used to coat the eggs:
=== Please use instantly after you make it====
1 portion of Tapioca flour + water 5 portions of white Kaolin clay (same type that is used for beauty boost because it passed the test for bacteria infection process.)
Container must be tolerant to Base (chemistry)
1 big pot used for boiling the ingredients
8-10 liters Plastic container with lid
big flat sponge (use it to cover the eggs and push them under the mixed and boiled liquid)
Instruction on How to make Kai Yiew Ma/ Kai Yeow Ma:
1. Mix water, black tea leaves, salt (Sodium chloride (NaCl), Sodium carbonateÂ (Na2CO3) and Calcium oxide (CaO)
in a big pot that is tolerant to Base (chemistry).
2. Boil the liquid until it is boiling.
3. Let it cool off and then use a piece of thin white clothes to separate the liquid and its residue. Then, add Zinc oxide (ZnO).
4. Gently stir until the Zinc oxide is dissolved.
* Be aware that this mix has strong effect from Base. It could give reaction to your skin, so make sure you wear gloves, mask and glasses. *
5. Arrange the eggs in a plastic container. The eggs must be clean and not having any cracks in it.
6. Pour the mixed liquid from step 4 into the container. Use a flat sponge to cover the top or use anything to make sure the eggs stay under the liquid. Cover the container with the lid and keep it for 30 days. (Some say 45 days is ok)
7. After 30 days, remove the eggs and leave them to get dry.
Now, prepare the coating:
The eggs need to be coated in order to keep it moisture and not letting it evaporate.
1. Mix tapioca with water and stir quickly until the flour dissolved.
2. Pour the mix in boiling water and keep stirring until you get the clear and sticky liquid.
3. Now, add light Kaolin clay. Mix this extremely well. 🙂
4. Coat the eggs with this mix.
Now you can keep the eggs for 2 weeks. If you put the eggs in a closed plastic bad, you can also keep it for about a month.
Click to see Thai version TV show of how to make Kai Yiew Ma. Fast forward to 1:30.
Thai I-Saan Food Recipe: Sai Grok I-saan (I-saan Sausage)
Sai Grok I-saan
2 pounds minced pork
2 pounds pork casing
1 cup pork fat
10 cloves garlic
20 Thai white peppers
3 coriander roots
1 / 2 cup cooked sticky rice
1 tbsp. soy sauce
1 tbsp. salt
1 / 2 tsp. sugar
15 strings (4 inches long each one)
Fresh vegetables as you like:
Scallion, cabbage, red chili peppers, young galangal or the pickle galangal will be great, cucumber or string beans
1. Clean casing very well. Ground coriander roots, garlic and Thai pepper together.
2. Mix minced pork, cooked sticky rice, coriander, garlic, and Thai pepper altogether. Knead it with hand.
3. Add soy sauce and salt.
4. Now, put the mix in to pork casing. Tie the string at the length you want. Usually we leave 1 inch long and tie the casing.
5. Put something to protect it from the flies over top like white cloth filter and leave it under the sun for 1 day. Then leave it inside the house for 2 days. The sausage will get sour and ready to cook.
Grill or fry when you cook. The taste will be perfect sour after leaving it for 3 days total. Serve with fresh vegetable above and pickled ginger. Sweet sauce or tomato sauce will be your choices. I have heard of collagen casing or fake casing. Anybody knows about it? Well, you can also use that stuff but I donÃ¢â‚¬â„¢t know where to get it. 🙂 If you want to know other Thai food recipe, you can leave me a request recipe here. Then, I will try to publish it the next day. Don’t hesitate! 🙂