Kung Mangkon Phat Nam Phrik Phao
( Lobster with Roasted Chilli Sauce )
Thai Sea Food Blog : Ingredients
- 1 lobster weighing about 1,000 grams
- 1 tbsp. roasted chilli paste
- 1 tsp. sugar
- 2 tbsp. milk
- 20 grams bell pepper
- 10 grams sliced red spur chilli
- sliced tomato and coriander leaves
Thai Sea Food Blog : Preparation
1. Wash the lobster and separate the body and he tail. Peel the shell from the tail, putting the tail fan aside. Cut the meat into chunks.
2. Heat the milk in a frying pan. As it is coming to a boil, stir in the chilli paste, and then the lobster meat and bell pepper, adding sugar to taste. Add the spur chilli, and stir and turn until done; then, dip onto a serving plate so as to form a long mound.
3. Broil the body and tail fan of the lobster. When done, place at either end of the mound on the serving plate to give a lobster-like appearance. Then, decorate with tomato slices and coriander, and it is ready to serve.
Tuesday, November 25, 2008
Wednesday, November 05, 2008
Thai Sea Food Blog : Today recipe and tips "Tom Yam Thale"
Tom Yam Thale
( Sour and Spicy Seafood Soup )
Thai Sea Food Blog : Ingredients
- 100 grams shelled and veined prawns
- 100 grams shelled mussels
- 100 grams squid cut into pieces and scored
- 100 grams crabmeat
- 5 fresh hot chillies
- 1 lemon grass stem crushed and chopped into pieces
- 1 tsp. roasted chilli paste
- 3 tbsp. lime juice
- 5 dried chilles fried in oil
- 3 kaffir lim leaves
- 2 tbsp. fish sauce
- 3 cups water
Thai Sea Food Blog : Preparation
1. Heat the water and add the lemon grass and the kaffir lime leaves torn into pieces to the pot. When the water boils, add the prawns, mussels, squid, and crabmeat.
2. When the water comes to a boil again, remove the pot from the heat and then stir in the lime juice, fish sauce, and chilli paste. Add both the fresh and the dried chillies, dip into a bowl, and serve.
( Sour and Spicy Seafood Soup )
Thai Sea Food Blog : Ingredients
- 100 grams shelled and veined prawns
- 100 grams shelled mussels
- 100 grams squid cut into pieces and scored
- 100 grams crabmeat
- 5 fresh hot chillies
- 1 lemon grass stem crushed and chopped into pieces
- 1 tsp. roasted chilli paste
- 3 tbsp. lime juice
- 5 dried chilles fried in oil
- 3 kaffir lim leaves
- 2 tbsp. fish sauce
- 3 cups water
Thai Sea Food Blog : Preparation
1. Heat the water and add the lemon grass and the kaffir lime leaves torn into pieces to the pot. When the water boils, add the prawns, mussels, squid, and crabmeat.
2. When the water comes to a boil again, remove the pot from the heat and then stir in the lime juice, fish sauce, and chilli paste. Add both the fresh and the dried chillies, dip into a bowl, and serve.
Friday, October 24, 2008
Thai Sea Food Blog : Today recipe and tips "Kung Kula Dam Neung Krathiam"
Kung Kula Dam Neung Krathiam
( Tiger Prawns Steamed with Garlic )
Thai Sea Food Blog : Ingredients
- 300 grams large tigerrawns
- 50 grams garlic
- 10 hot chillies
- 2 tsp. oyster sauce
- 1 tbsp. Japanese soy sauce
- 1 large shiitake mushroom
Thai Sea Food Blog : Preparation
1. Wash, shell, and vein the prawns, leaving the tail fans attached, and arrange on a plate.
2. Mix the soy and oyster sauces together and pour over the prawns.
3. Place the chillies and half of the garlic in a mortar, pound well, and then sprinkle over the prawns.
4. Peel the remaining garlic and place on the plate with the prawns.
5. Soak the mushroom in water until softened and then place with the prawns.
6. When the water is boiling, place the plate of prawns in a steamer and steam for about 10 minutes. Then, remove and serve.
( Tiger Prawns Steamed with Garlic )
Thai Sea Food Blog : Ingredients
- 300 grams large tigerrawns
- 50 grams garlic
- 10 hot chillies
- 2 tsp. oyster sauce
- 1 tbsp. Japanese soy sauce
- 1 large shiitake mushroom
Thai Sea Food Blog : Preparation
1. Wash, shell, and vein the prawns, leaving the tail fans attached, and arrange on a plate.
2. Mix the soy and oyster sauces together and pour over the prawns.
3. Place the chillies and half of the garlic in a mortar, pound well, and then sprinkle over the prawns.
4. Peel the remaining garlic and place on the plate with the prawns.
5. Soak the mushroom in water until softened and then place with the prawns.
6. When the water is boiling, place the plate of prawns in a steamer and steam for about 10 minutes. Then, remove and serve.
Friday, April 11, 2008
Thai Sea Food Blog : Today recipe and tips "Pla Jalamet Phat Haeng"
Pla Jalamet Phat Haeng
( Fried White Pomfret with Cashew Dressing )
Thai Sea Food Blog : Ingredients
- 300 grams filleted white pomfret
- 2 tbsp. corn flour
- 2-3 shiitake mushrooms soaked in water
- 2 tbsp. diced frankfurter
- 1 tbsp. diced carrot
- 1 tbsp. diced onion
- 2 tbsp. sliced baby corn
- 2 tbsp. cashews
- 2 tbsp. cooking oil
- 1-2 tbsp. light soy sauce
- 1/2 tsp. pepper
Thai Sea Food Blog : Preparation
1. Flour the fish with the corn flour. Heat about two cups of oil in a frying pan. When hot, fry the until crisp and golden, remove from the oil, and drain.
2. In a clean frying pan, heat 2 tbsp. of oil and fry the mushrooms, frankfurter, carrot, onion, baby corn, and cashews, seasoning with the pepper and soy sauce. When done, add the fish and quickly stir and turn with the spatula to mix with the other ingredients. Then, dip up onto a serving plate and decorate.
( Fried White Pomfret with Cashew Dressing )
Thai Sea Food Blog : Ingredients
- 300 grams filleted white pomfret
- 2 tbsp. corn flour
- 2-3 shiitake mushrooms soaked in water
- 2 tbsp. diced frankfurter
- 1 tbsp. diced carrot
- 1 tbsp. diced onion
- 2 tbsp. sliced baby corn
- 2 tbsp. cashews
- 2 tbsp. cooking oil
- 1-2 tbsp. light soy sauce
- 1/2 tsp. pepper
Thai Sea Food Blog : Preparation
1. Flour the fish with the corn flour. Heat about two cups of oil in a frying pan. When hot, fry the until crisp and golden, remove from the oil, and drain.
2. In a clean frying pan, heat 2 tbsp. of oil and fry the mushrooms, frankfurter, carrot, onion, baby corn, and cashews, seasoning with the pepper and soy sauce. When done, add the fish and quickly stir and turn with the spatula to mix with the other ingredients. Then, dip up onto a serving plate and decorate.
Saturday, March 15, 2008
Thai Sea Food Blog : Today recipe and tips "Hoi Nang Rom Op Tao Si"
Hoi Nang Rom Op Tao Si
( Oysters Baked with Salted Bean )
Thai Sea Food Blog : Ingredients
- 5-6 lage oysters
- 4 tbsp. salted beans
- 3 tbsp. finely diced pork fat
- 1 tsp. minced coriander root
- 6 garlic rounds
- 2 tsp. thinly sliced mature ginger
Thai Sea Food Blog : Preparation
1. Carefully clean the oysters by scrubbing them thoroughly with a scouring pad or a stiff brush; then, open and lay them on the half shell on an oven-proof serving plate.
2. Fry the salted beans with the pork fat until fragrant and then spoon the mixture over the oyster. Work some of the coriander root and ginger slices into the fried bean on each of the oysters and then set a peeled garlic round into each portion of beans.
3. Put the plate of oysters into an oven heated to 350 F. and bake for about 5 minutes; then, remove and decorate the plate before serving
( Oysters Baked with Salted Bean )
Thai Sea Food Blog : Ingredients
- 5-6 lage oysters
- 4 tbsp. salted beans
- 3 tbsp. finely diced pork fat
- 1 tsp. minced coriander root
- 6 garlic rounds
- 2 tsp. thinly sliced mature ginger
Thai Sea Food Blog : Preparation
1. Carefully clean the oysters by scrubbing them thoroughly with a scouring pad or a stiff brush; then, open and lay them on the half shell on an oven-proof serving plate.
2. Fry the salted beans with the pork fat until fragrant and then spoon the mixture over the oyster. Work some of the coriander root and ginger slices into the fried bean on each of the oysters and then set a peeled garlic round into each portion of beans.
3. Put the plate of oysters into an oven heated to 350 F. and bake for about 5 minutes; then, remove and decorate the plate before serving
Thursday, March 06, 2008
Thai Sea Food Blog : Today recipe and tips "Yam Kung"
Yam Kung
( Spicy Prawn Salad )
Thai Sea Food Blog : Ingredients
- 300 grams prawns
- 5 shallots, sliced
- 15 hot chillies just broken in a mortar
- 2.5 tbsp. lime juice
- 5-6 sprigs mint
- 1 tbsp. shredded ginger
- 1 tbsp. roasted chilli paste
- 1 tbsp. finely sliced lemon grass
Thai Sea Food Blog : Preparation
1. Wash, shell, and vein the prawns. Dip into boiling water. When done remove from water and drain.
2. Mix the shallot, ginger, chillies, roasted chilli paste, lime juice, and fish sauce together; then, add the prawns and stir.
3. Add the lemon grass and mint leaves and mix gently.
4. Dip onto a serving dish with lettuce, tomato, pineapple, and onion.
( Spicy Prawn Salad )
Thai Sea Food Blog : Ingredients
- 300 grams prawns
- 5 shallots, sliced
- 15 hot chillies just broken in a mortar
- 2.5 tbsp. lime juice
- 5-6 sprigs mint
- 1 tbsp. shredded ginger
- 1 tbsp. roasted chilli paste
- 1 tbsp. finely sliced lemon grass
Thai Sea Food Blog : Preparation
1. Wash, shell, and vein the prawns. Dip into boiling water. When done remove from water and drain.
2. Mix the shallot, ginger, chillies, roasted chilli paste, lime juice, and fish sauce together; then, add the prawns and stir.
3. Add the lemon grass and mint leaves and mix gently.
4. Dip onto a serving dish with lettuce, tomato, pineapple, and onion.
Tuesday, February 19, 2008
Thai Sea Food Blog : Today recipe and tips "Pla Kao Rat Phrik"
Pla Kao Rat Phrik
( Fried Grouper with Chilli Dressing )
Thai Sea Food Blog : Ingredients
- 1 grouper weighing about 500 grams
- 10 shllots
- 15 hot chillies
- 10 cloves garlic
- 1 tsp. chopped coriander root
- 3 tbsp. tamarind juice
- 1 tbsp. palm sugar
- 2 tbsp. fish sauce
Thai Sea Food Blog : Preparation
1. Scale, clean, and wash the fish, score both sides with a knife, and drain well.
2. Heat a deep frying pan containing enough oil to float the fish. When the oil is hot, lower the fish into the oil and fry at medium heat. Watch that it does not stck. Turn the fish when it is done on one side. When drisp and golden on both sides, remove from oil, drain, and then place on the serving dish.
3. Peel and wash the shallots, peel the garlic cloves, chop them fine with the chillies and coriander root, and then fry in about 2 tbsp. of oil. When fragrant, add the tamarind juice, fish sauce, and plam sugar to make the mixture salty, sour, and sweet. Then, spoon the sauce over the fish and serve immediately.
( Fried Grouper with Chilli Dressing )
Thai Sea Food Blog : Ingredients
- 1 grouper weighing about 500 grams
- 10 shllots
- 15 hot chillies
- 10 cloves garlic
- 1 tsp. chopped coriander root
- 3 tbsp. tamarind juice
- 1 tbsp. palm sugar
- 2 tbsp. fish sauce
Thai Sea Food Blog : Preparation
1. Scale, clean, and wash the fish, score both sides with a knife, and drain well.
2. Heat a deep frying pan containing enough oil to float the fish. When the oil is hot, lower the fish into the oil and fry at medium heat. Watch that it does not stck. Turn the fish when it is done on one side. When drisp and golden on both sides, remove from oil, drain, and then place on the serving dish.
3. Peel and wash the shallots, peel the garlic cloves, chop them fine with the chillies and coriander root, and then fry in about 2 tbsp. of oil. When fragrant, add the tamarind juice, fish sauce, and plam sugar to make the mixture salty, sour, and sweet. Then, spoon the sauce over the fish and serve immediately.
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