tag:blogger.com,1999:blog-295139952011-12-11T22:56:55.184+07:00I would like to invite you to the best cuisine of the world. Our food recipes are easy to create in your own kitchen and serve four. Not all Thai dishes are hot but chilis are essential to Thai cuisine. However all our recipes are medium hot. If you are already accustomed to hot food you can increase the chili proportions. I hope you enjoy my blog.P-mannoreply@blogger.comBlogger391100tag:blogger.com,1999:blog-29513995.post-20422869149404545122008-11-25T04:58:00.002+07:002008-11-25T05:20:02.301+07:00<strong>Kung Mangkon Phat Nam Phrik Phao</strong><br /><strong>( Lobster with Roasted Chilli Sauce )</strong> <br /><br /><strong>Thai Sea Food Blog : Ingredients</strong> <br />- 1 lobster weighing about 1,000 grams<br />- 1 tbsp. roasted chilli paste<br />- 1 tsp. sugar<br />- 2 tbsp. milk<br />- 20 grams bell pepper<br />- 10 grams sliced red spur chilli<br />- sliced tomato and coriander leaves<br /><br /><strong>Thai Sea Food Blog : Preparation</strong> <br />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.<br />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.<br />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.<div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/29513995-2042286914940454512?l=thaiseafood.blogspot.com' alt='' /></div>P-mannoreply@blogger.com4tag:blogger.com,1999:blog-29513995.post-35056844656059962008-11-05T20:43:00.002+07:002008-11-05T21:03:52.955+07:00<strong>Tom Yam Thale</strong><br /><strong>( Sour and Spicy Seafood Soup )</strong> <br /><br /><strong>Thai Sea Food Blog : Ingredients</strong> <br />- 100 grams shelled and veined prawns<br />- 100 grams shelled mussels<br />- 100 grams squid cut into pieces and scored<br />- 100 grams crabmeat<br />- 5 fresh hot chillies<br />- 1 lemon grass stem crushed and chopped into pieces<br />- 1 tsp. roasted chilli paste<br />- 3 tbsp. lime juice<br />- 5 dried chilles fried in oil<br />- 3 kaffir lim leaves<br />- 2 tbsp. fish sauce<br />- 3 cups water<br /><br /><strong>Thai Sea Food Blog : Preparation</strong> <br />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.<br />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.<div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/29513995-3505684465605996?l=thaiseafood.blogspot.com' alt='' /></div>P-mannoreply@blogger.com1tag:blogger.com,1999:blog-29513995.post-978009845772001732008-10-24T03:45:00.002+07:002008-10-24T04:07:47.781+07:00<strong>Kung Kula Dam Neung Krathiam</strong><br /><strong>( Tiger Prawns Steamed with Garlic )</strong> <br /><br /><strong>Thai Sea Food Blog : Ingredients</strong> <br />- 300 grams large tigerrawns<br />- 50 grams garlic<br />- 10 hot chillies<br />- 2 tsp. oyster sauce<br />- 1 tbsp. Japanese soy sauce<br />- 1 large shiitake mushroom<br /><br /><strong>Thai Sea Food Blog : Preparation</strong> <br />1. Wash, shell, and vein the prawns, leaving the tail fans attached, and arrange on a plate.<br />2. Mix the soy and oyster sauces together and pour over the prawns.<br />3. Place the chillies and half of the garlic in a mortar, pound well, and then sprinkle over the prawns.<br />4. Peel the remaining garlic and place on the plate with the prawns.<br />5. Soak the mushroom in water until softened and then place with the prawns.<br />6. When the water is boiling, place the plate of prawns in a steamer and steam for about 10 minutes. Then, remove and serve.<div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/29513995-97800984577200173?l=thaiseafood.blogspot.com' alt='' /></div>P-mannoreply@blogger.com0tag:blogger.com,1999:blog-29513995.post-13577153872855246822008-04-11T10:37:00.002+07:002008-04-11T10:53:13.415+07:00<strong>Pla Jalamet Phat Haeng</strong><br /><strong>( Fried White Pomfret with Cashew Dressing )</strong> <br /><br /><strong>Thai Sea Food Blog : Ingredients</strong> <br />- 300 grams filleted white pomfret<br />- 2 tbsp. corn flour<br />- 2-3 shiitake mushrooms soaked in water<br />- 2 tbsp. diced frankfurter<br />- 1 tbsp. diced carrot<br />- 1 tbsp. diced onion<br />- 2 tbsp. sliced baby corn<br />- 2 tbsp. cashews<br />- 2 tbsp. cooking oil<br />- 1-2 tbsp. light soy sauce<br />- 1/2 tsp. pepper<br /><br /><strong>Thai Sea Food Blog : Preparation</strong> <br />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.<br />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.<div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/29513995-1357715387285524682?l=thaiseafood.blogspot.com' alt='' /></div>P-mannoreply@blogger.com0tag:blogger.com,1999:blog-29513995.post-45025844480819260052008-03-15T12:17:00.002+07:002008-03-15T12:31:59.186+07:00<strong>Hoi Nang Rom Op Tao Si</strong><br /><strong>( Oysters Baked with Salted Bean )</strong> <br /><br /><strong>Thai Sea Food Blog : Ingredients</strong> <br />- 5-6 lage oysters<br />- 4 tbsp. salted beans<br />- 3 tbsp. finely diced pork fat<br />- 1 tsp. minced coriander root<br />- 6 garlic rounds<br />- 2 tsp. thinly sliced mature ginger<br /><br /><strong>Thai Sea Food Blog : Preparation</strong> <br />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.<br />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.<br />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<div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/29513995-4502584448081926005?l=thaiseafood.blogspot.com' alt='' /></div>P-mannoreply@blogger.com2tag:blogger.com,1999:blog-29513995.post-2436099559472057002008-03-06T01:12:00.002+07:002008-03-06T01:23:56.124+07:00<strong>Yam Kung</strong><br /><strong>( Spicy Prawn Salad )</strong> <br /><br /><strong>Thai Sea Food Blog : Ingredients</strong> <br />- 300 grams prawns<br />- 5 shallots, sliced<br />- 15 hot chillies just broken in a mortar<br />- 2.5 tbsp. lime juice<br />- 5-6 sprigs mint<br />- 1 tbsp. shredded ginger<br />- 1 tbsp. roasted chilli paste<br />- 1 tbsp. finely sliced lemon grass<br /><br /><strong>Thai Sea Food Blog : Preparation</strong> <br />1. Wash, shell, and vein the prawns. Dip into boiling water. When done remove from water and drain.<br />2. Mix the shallot, ginger, chillies, roasted chilli paste, lime juice, and fish sauce together; then, add the prawns and stir.<br />3. Add the lemon grass and mint leaves and mix gently.<br />4. Dip onto a serving dish with lettuce, tomato, pineapple, and onion.<div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/29513995-243609955947205700?l=thaiseafood.blogspot.com' alt='' /></div>P-mannoreply@blogger.com1tag:blogger.com,1999:blog-29513995.post-17513251435507488652008-02-19T23:03:00.003+07:002008-02-22T02:44:30.146+07:00<strong>Pla Kao Rat Phrik</strong><br /><strong>( Fried Grouper with Chilli Dressing )</strong> <br /><br /><strong>Thai Sea Food Blog : Ingredients</strong> <br />- 1 grouper weighing about 500 grams<br />- 10 shllots<br />- 15 hot chillies<br />- 10 cloves garlic<br />- 1 tsp. chopped coriander root<br />- 3 tbsp. tamarind juice<br />- 1 tbsp. palm sugar<br />- 2 tbsp. fish sauce<br /><br /><strong>Thai Sea Food Blog : Preparation</strong> <br />1. Scale, clean, and wash the fish, score both sides with a knife, and drain well.<br />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.<br />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.<div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/29513995-1751325143550748865?l=thaiseafood.blogspot.com' alt='' /></div>P-mannoreply@blogger.com2tag:blogger.com,1999:blog-29513995.post-22383489128494769272008-02-07T23:32:00.002+07:002008-02-22T02:44:54.438+07:00<strong>Pla Kaphong Khao Neung Phrik Sot Manao</strong><br /><strong>( Sea Perch Steamed With Chillies in Lime Sauce )</strong> <br /><br /><strong>Thai Sea Food Blog : Ingredients</strong> <br />- 1 sea perch weighing about 500 grams<br />- 6 peeled cloves of giant garlic<br />- 5 hot chillies<br />- 3 tbsp. lime juice<br />- 2 spring onions<br />- 1 cup chicken stock<br />- 1.5 tbsp. light soy sauce<br /><br /><strong>Thai Sea Food Blog : Preparation</strong> <br />1. Scale, clean, and wash the fish. With a knife, score the flesh along the length of the fish; then, place it in a deep bowl.<br />2. Chop the chillies and mix them with the chicken stock, lime juice, and soy sauce. The dominant taste should be sour.<br />3. Pour the mixture over the fish and place the spring onions cut into lengths and the garlic alongside.<br />4. After the water has begun boiling, place the fish in a steamer and steam over high heat for about 15 minutes. Remove from the steamer and serve hot.<div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/29513995-2238348912849476927?l=thaiseafood.blogspot.com' alt='' /></div>P-mannoreply@blogger.com1tag:blogger.com,1999:blog-29513995.post-62657618578269841942008-02-03T20:48:00.001+07:002008-02-22T02:43:15.531+07:00<strong>Phrik Khing Kung Yang</strong><br /><strong>( Spicy Baked Prawns )</strong> <br /><br /><strong>Thai Sea Food Blog : Ingredients</strong> <br />- 4 medium-sized spiny-clawed prawns<br />- 2 tsp. ground dried shrimp<br />- 3 tbsp. kaeng-phet chilli paste<br />- 6 green beans<br />- 1 tbsp. palm sugar<br />- 1 tbsp. very thin slices of kaffir lime leaf<br />- 1 tbsp. fish sauce<br />- 3/4 cup cooking oil<br /><br /><span style="font-weight:bold;">kaeng-phet chilli paste</span><br />If you wish to make the chilli paste yourself, place<br />- 5 spur chillies<br />- 4 shallots, finely chopped<br />- 10 small cloves of garlic<br />- 1 tsp. finely chopped galangal<br />- 1 tsp. finely chopped lemon grass<br />- 1/2 tsp. finely sliced kaffir lime rind<br />- 1 tsp. finely sliced coriander root<br />- 1 tsp. salt<br />- 1 tsp. shrimp paste<br />in a mortar and pound until ground and mixed thoroughly.<br /><br /><strong>Thai Sea Food Blog : Preparation</strong> <br />1. Wash the prawns. Cut off the feelers and the spines on the head, slit open down the back, peel the shell from the tail, leaving the tail fan attached, remove the vein, and make a series of cuts across the underside so the tail can be laid out straight.<br />2. Lay the prawns next to each other on an oven-proof dish and bake in a 350 F. oven until the shells redden.<br />3. Heat a little oil in a frying pan and fry the chilli paste until fragrant. Then, add the fish sauce, palm sugar, and dried shrimp and fry about a minute. When the mixture has the right sweet and salty taste, spoon it over the prawns tails.<br />4. Wash the green beans and cut off the ends. In a clean frying pan, heat 1 tbsp. oil. When hot, add the beans, and fry.<br />5. Arrange the fried beans with the prawns and serve.<div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/29513995-6265761857826984194?l=thaiseafood.blogspot.com' alt='' /></div>P-mannoreply@blogger.com0tag:blogger.com,1999:blog-29513995.post-11115354873864702992007-12-05T16:16:00.001+07:002008-02-22T02:42:42.574+07:00<strong>Tom Yam Thale</strong><br /><strong>( Sour and Spicy Seafood Soup )</strong> <br /><strong>Thai Sea Food Blog : Ingredients</strong> <br />- 100 grams shelled and veined prawns<br />- 100 grams shelled mussels<br />- 100 grams squid cut into pieces and scored<br />- 100 grams crabmeat<br />- 5 fresh hot chillies<br />- 1 lemon grass stem crushed and chopped into pieces<br />- 1 tsp. roasted chill paste<br />- 3 tbsp. lime juice<br />- 5 dried chillies fried in oil<br />- 3 kaffir lime leaves<br />- 2 tbsp. fish sauce<br />- 3 cups water<br /><strong>Thai Sea Food Blog : Preparation</strong> <br />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.<br />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.<div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/29513995-1111535487386470299?l=thaiseafood.blogspot.com' alt='' /></div>P-mannoreply@blogger.com1tag:blogger.com,1999:blog-29513995.post-18446567673970593812007-12-04T22:14:00.001+07:002008-02-22T02:41:47.791+07:00<strong>Kaeng Jeut Pla Meuk</strong><br /><strong>( Stuffed-Squid Soup )</strong> <br /><strong>Thai Sea Food Blog : Ingredients</strong> <br />- 5 medium-sized squid<br />- 1 cup ground pork<br />- 2 cucumbers<br />- 2 spring onions<br />- 1 coriander plant<br />- 1 tbsp. minced garlic<br />- 1 tbsp. light soy sauce<br />- 1/4 tsp. pepper<br />- 2 tbsp. cooking oil<br />- 3 cups chicken stock<br /><strong>Thai Sea Food Blog : Preparation</strong> <br />1. Clean and wash the squid.<br />2. Knead the ground pork with the pepper and 1/4 tsp. of the minced garlic. Stuff this mixture into the squid and then close the opening with the tentacles.<br />3. Wash and peel the cucumbers and slice into spears. Chop the spring onions into short lengths. Pick the leaves from the coriander plants.<br />4. Fry the remaining garlic in the oil until golden brown.<br />5. Heat the chicken stock to boiling, add the squid cucumber, and continue boiling until done, adding soy sauce to taste. Add the spring onion and coriander, sprinkle with the fried garlic, dip into a serving bowl, and serve hot.<div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/29513995-1844656767397059381?l=thaiseafood.blogspot.com' alt='' /></div>P-mannoreply@blogger.com0tag:blogger.com,1999:blog-29513995.post-11087155908693551352007-11-29T14:46:00.001+07:002008-02-22T02:40:58.870+07:00<strong>Yam Khai Maeng Da</strong><br /><strong>( Horseshoe Crab Eggs in Spicy Salad )</strong> <br /><br /><strong>Thai Sea Food Blog : Ingredients</strong> <br />- 1 cup steamed horseshoe crab eggs<br />- 1/2 cup shredded green mango<br />- 1 tbsp. thinly sliced shallot<br />- 1 tsp. thinly sliced chillies<br />- 1/2 tbsp. lime juice<br />- 1 tbsp. fish sauce<br />- 1/2 tsp. sugar<br /><strong>Thai Sea Food Blog : Preparation</strong> <br />1. You can buy steamed eggs in the market, or you can buy a female horseshoe crab, steam it about 20 minutes, and then, laying it on its back, cut around the body and scoop out the eggs.<br />2. Toss the horseshoe crab eggs, mango, shallot, and chillies, seasoning with the lime juice, fish sauce, and sugar to taste, and then serve.<div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/29513995-1108715590869355135?l=thaiseafood.blogspot.com' alt='' /></div>P-mannoreply@blogger.com0tag:blogger.com,1999:blog-29513995.post-62400943577053307462007-11-28T23:15:00.001+07:002008-02-22T02:40:35.648+07:00<strong>Pu Neung Krathiam</strong><br /><strong>( Crab Steamed with Garlic )</strong> <br /><br /><strong>Thai Sea Food Blog : Ingredients</strong> <br />- 1 serrated crab weighing 400-500 grams<br />- 1/2 tsp. sugar<br />- 1/2 tsp. pepper<br />- 1 tbsp. oyster sauce<br />- 1 tsp. light soy sauce<br />- 1/2 tbsp. sesame oil<br />- 5 cloves giant garlic<br /><strong>Thai Sea Food Blog : Preparation</strong> <br />1. Wash the crab thoroughly, remove the shell, chop into large pieces, and arrange attractively on a serving dish.<br />2. Mix the soy and oyster sauces with the sesame oil, salt and pepper, sprinkle this mixture onto the crab. Peel the garlic and place the cloves on the crab.<br />3. Place the dish in steamer in which the water is boiling, steam at high heat for about 8 minutes, and then remove and serve.<div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/29513995-6240094357705330746?l=thaiseafood.blogspot.com' alt='' /></div>P-mannoreply@blogger.com0tag:blogger.com,1999:blog-29513995.post-23726165182050599202007-10-29T16:18:00.001+07:002008-02-22T02:39:54.643+07:00<strong>Pla Kabok Tom Som</strong><br /><strong>( Spiced Mullet in Sour Soup )</strong> <br /><br /><strong>Thai Sea Food Blog : Ingredients</strong> <br />- 400 grams mullet (about five fish)<br />- 1/2 cup tamarind juice<br />- 2 tbsp. fish sauce<br />- 1 tbsp. palm sugar<br />- 1 tbsp. thinly sliced lemon grass<br />- 1 tsp. minced mature ginger<br />- 2 tbsp. cut lengths of spring onion<br />- 1 tbsp. coriander leaves<br />- 2 tbsp. shredded young ginger<br />- 1 spur chilli<br />- 1 tsp. shrimp paste<br /><br /><strong>Thai Sea Food Blog : Preparation</strong> <br />1.Scale, clean, and wash the fish.<br />2.Pound the lemon grass, mature ginger, and shrimp paste together in a mortar until thoroughly ground and mixed. Rub the fish with this mixture and allow to marinate for an hour or so.<br />3.Place 3 cups of water in a pot, heat to boiling, add the fish, and season with tamarind juice, palm sugar, and fish sauce so that the taste is, firstly, sour, secondly, sweet, and then, salty.<br />4.When the fish are done, sprinkle with the young ginger, spring onion, coriander leaves, and long, thin slices of the chilli, dip into a bowl, and serve hot.<div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/29513995-2372616518205059920?l=thaiseafood.blogspot.com' alt='' /></div>P-mannoreply@blogger.com0tag:blogger.com,1999:blog-29513995.post-65293518731603790162007-10-24T15:59:00.001+07:002008-02-22T02:38:55.241+07:00<strong>Pla Meuk Suam Kung</strong><br /><strong>( Fried Prawn-Stuffed Squid )</strong> <br /><br /><strong>Thai Sea Food Blog : Ingredients</strong> <br />- 500 grams squids<br />- 500 grams prawns<br />- 1 carrot<br />- 200 grams green beans<br />- 200 grams baby corn<br />- 1 tsp. pepper<br />- 1.5 tsp. salt<br />- 2 tbsp. tapioca flour<br />- 2 cups cooking oil<br /><br /><strong>Thai Sea Food Blog : Sauce Ingredients</strong><br />- 2 tbsp. ground pork<br />- 2 tbsp. minced onion<br />- 1 tsp. chopped coriander root<br />- 2 tbsp. catsup<br />- 2 tbsp. oyster sauce<br /><br /><strong>Thai Sea Food Blog : Preparation</strong> <br />1.Clean and wash the squids. Cut off the heads and tentacles, cut the bodies into one-and-a-half-inch lengths, and set aside.<br />2.Peel, vein, and wash the prawns; then, chop fine, mix with the salt and pepper, and knead until stiff. Next, fill the squid sections with prawn and then roll in the tapioca flour until completely covered and dry.<br />3.Round up the stuffed squid sections and fry in plenty of oil over medium heat. When crisp and golden, remove from the oil, drain, and place on a dish.<br />4.Cut the carrot into sticks and then slice the sticks, the baby corn and the green beans into pieces of equal length. Put 3 tbsp. oil into a frying pan on medium heat. When the oil is hot, add the vegetables, stir with the spatula as they fry, and then remove and place next to the squid.<br />5.Now fry the pork together with the onion and coriander root, and add the catsup and oyster sauce.<br />6.If desired, the serving platter may be heated. Then, the squid and the vegetables are arranged upon it, the sauce is spooned over the squid, and the dish is served.<div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/29513995-6529351873160379016?l=thaiseafood.blogspot.com' alt='' /></div>P-mannoreply@blogger.com0tag:blogger.com,1999:blog-29513995.post-40662191403782875322007-07-25T20:52:00.001+07:002008-02-22T02:38:13.110+07:00<strong>Pla Wai Nam</strong><br /><strong>( Steamed Sea Perch with Pickled Garlic )</strong> <br /><strong>Thai Sea Food Blog : Ingredients</strong> <br />- 1 sea perch weighing 500-700 grams<br />- 3 bulbs pickled garlic<br />- 2 tbsp. pickled garlic brine<br />- 1 bulb fresh garlic<br />- 15 hot chillies<br />- 3 coriander roots<br />- 3 roasted dried chillies<br />- 2 red spur chillies<br />- 4 tbsp. lime juice<br />- 1.5 tbsp. light soy sauce<br />- a few sprigs of mint<br />- 2 spring onions<br /><br /><strong>Thai Sea Food Blog : Preparation</strong> <br />1.Scale, clean, and wash the fish, and score both of its sides attractively. Lay upon a dish, sprinkle with the soy sauce, place in a steamer in which the water is already boiling, and steam over a high heat until done (about 20 minute).<br />2.Chop the pickled and the fresh garlic, the chillies, and coriander root up together fine and sprinkle over the fish after it has been removed from the steamer.<br />3.Next, spoon the pickled garlic brine and the lime juice over the fish. Garnish with broken roasted dried chillies, mint leaves, slices of spur chillies, and chopped spring onion, and serve immediately.<div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/29513995-4066219140378287532?l=thaiseafood.blogspot.com' alt='' /></div>P-mannoreply@blogger.com2tag:blogger.com,1999:blog-29513995.post-16634418388722448932007-07-24T20:12:00.001+07:002008-02-22T02:37:11.190+07:00<strong>Kung Phat Yot Maphrao On</strong><br /><strong>( Prawns Fried with Palm Heart )</strong> <br /><strong>Thai Sea Food Blog : Ingredients</strong> <br />- 200 grams coconut palm heart, cut into narrow strips<br />- 100 grams shelled prawns<br />- 1 tbsp. well-pounded hot chillies<br />- 10 cloves garlic thoroughly pounded in a mortar<br />- 1 tbsp. fish sauce<br />- 1/2 tsp. sugar<br />- 3 tbsp. cooking oil<br /><br /><strong>Thai Sea Food Blog : Preparation</strong> <br />1.Vein the prawns; then wash quickly and drain.<br />2.Heat the oil strongly in a frying pan. When it begins smoking, add the garlic and chillies and stir. Then, add the prawns and coconut heart and cook until done. Add sugar and fish sauce to taste.<br />3.Dip onto a serving plate and serve with rice.<div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/29513995-1663441838872244893?l=thaiseafood.blogspot.com' alt='' /></div>P-mannoreply@blogger.com0tag:blogger.com,1999:blog-29513995.post-38746427670265141222007-07-18T23:12:00.001+07:002008-02-22T02:36:48.444+07:00<strong>Tom Yam Pla Kaphong Khao</strong><br /><strong>( Sour and Spicy Sea Perch soup )</strong> <br /><strong>Thai Sea Food Blog : Ingredients</strong> <br />- 1 sea perch weighing about 500 grams<br />- 1 stalk of lemon grass<br />- 5 slices of galangal<br />- 10 hot chillies<br />- 1 coriander plant<br />- 5 kaffir lime leaves<br />- 100 grams rice-straw mushrooms<br />- 4 shallots<br />- 2 tbsp. lime juice<br />- 1 tbsp. fish sauce<br /><strong>Thai Sea Food Blog : Preparation</strong> <br />1.Scale, clean, and wash the fish, and then cut it across the body into pieces about a finger's width in thickness.<br />2.Put 3 cups of water in a pot and place on a medium heat.<br />3.Crush the lemon grass and chop into short lengths, crush the chillies and the shallots, tear the kaffir lime leaves, and add them all to the pot together with the galangal.<br />4.Clean and wash the mushrooms and cut each in half. When the water boils, put them and the fish into the pot.<br />5.Season to taste with the fish sauce and lime juice. Dip into a serving bowl, Sprinkle with coriander leaves, and serve hot.<div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/29513995-3874642767026514122?l=thaiseafood.blogspot.com' alt='' /></div>P-mannoreply@blogger.com1tag:blogger.com,1999:blog-29513995.post-72266842153247318162007-05-19T11:50:00.001+07:002008-02-22T02:36:00.962+07:00<strong>Pu Phat Phrik </strong><br /><strong>( Crab in Chilli Sauce )</strong> <br /><strong>Thai Sea Food Blog : Ingredients</strong> <br />- 1 meaty serrated crab weighing about 600 grams<br />- 1 cup bamboo shoot cut into long, narrow strips<br />- 4 medium-sized shiitake mushrooms soaked in water <br />- 3 spring onions cut into half-inch lengths<br />half an onion sliced thin<br />- 5 celery plants chopped into 1.5 inch lengths<br />- 2 red spur chillies<br />- 10 cloves garlic pounded well<br />- 1 tsp. light soy sauce<br />- 3 eggs<br />- 1/2 cup milk<br />- 1 cup chicken stock<br />- 1 tbsp. oyster sauce<br />- 1/4 cup medium-hot chilli sauce<br />- 2 tbsp. catsup<br />- 10 red hot chillies pounded well<br />- 1 tsp. sugar<br />- 2 tbsp. cooking oil<br /><strong>Thai Sea Food Blog : Preparation</strong> <br />1. Wash and crab, remove the shell, and chop into large pieces.<br />2. Heat the oil in a frying pan. When hot, add the chillies and garlic and fry until fragrant. Then, add the chicken stock and season to taste with oyster sauce, chilli sauce, catsup, sugar, and soy saue.<br />3. Add the crab and stir and turn in the pan until done.<br />4. Beat the milk and the eggs together, mix in the bamboo shoot, mushrooms, and onion , pour into the frying pan, stir and turn for about half a minute, and then add the celery, spring onion, and spur pepper. After a couple of more turns, dip onto a plate, and serve.<div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/29513995-7226684215324731816?l=thaiseafood.blogspot.com' alt='' /></div>P-mannoreply@blogger.com3tag:blogger.com,1999:blog-29513995.post-20591478600949136732007-05-19T00:04:00.001+07:002008-02-22T02:35:20.523+07:00<strong>Pla Samli Daet Diao</strong> <br /><strong>( Fried Sun-Dried Kingfish )</strong> <br /><strong>Thai Sea Food Blog : Ingredients</strong> <br />- 1 kingfish 500-700 grams<br />- 1 tbsp. finely sliced shallot<br />- 2 tbsp. shredded green mango <br />- 1 tsp. shredded hot chilli<br />- 3 tbsp. fish sauce<br />- 2 tbsp. lime juice<br />- 1 tsp. palm sugar<br />- 2 cups cooking oil<br /><br /><strong>Thai Sea Food Blog : Preparation</strong> <br />1. Wash and clean the fish. Fillet,leaving the two sides joined along the belly. Open the fish out flat so that the skin is downward, remove the bones, and sore the flesh with a knife.<br />2. Ater allowing it to dry, lay the fish opened out flat in strongsunshine for five to six hours, turning regularly so the sun strikes both the skin side and the interior.<br />3. Pour the oil into a deep frying pan and place on a medium heat. When the oil is hot, place the fish, still opened out, in the oil. When the lower side becomes crisp and golden, turn the fish and continue frying until it is done on both side; than, remove from the pan, drain, place on a serving dish, and arrange leaves of lettuce around it.<br />4. Toss the shallot, mango, and chilli together, seasoning with fish sauce, lime juice, and palm sugar so that a sour taste is the predominant one. Spoon into a bowl and serve with the fish.<div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/29513995-2059147860094913673?l=thaiseafood.blogspot.com' alt='' /></div>P-mannoreply@blogger.com1tag:blogger.com,1999:blog-29513995.post-43878497960512275612007-04-24T21:29:00.001+07:002008-02-22T02:34:25.629+07:00<strong>Kung Aweng</strong> <br /><strong>( Prawns in Salted Bean Sauce )</strong> <br /><strong>Thai Sea Food Blog : Ingredients</strong> <br />- 500 grams prawns<br />- 1 tbsp. salted bean<br />- 2 tsp. oyster sauce <br />- 1 tbsp. sesame oil<br />- 1 tbsp. sherry<br />- 1 tsp. sugar<br />- 1 cup cooking oil<br /> <br /><strong>Thai Sea Food Blog : Preparation</strong> <br />1. Shell and vein the prawns, leaving the tail fans on.<br />2. Fry the prawns in hot oil until golden, remove, drain and set aside.<br />3. Heat a little oil in a frying pan. Mash the salted beans, fry them with the cyster sauce, then add the sugar and cook until thick. add the sherry and sesame oil, turn off the heat, add the fried prawns and turn them in the sauce until coated. Then place them on the serving dish.<div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/29513995-4387849796051227561?l=thaiseafood.blogspot.com' alt='' /></div>P-mannoreply@blogger.com1tag:blogger.com,1999:blog-29513995.post-4272719778605913592007-02-26T23:00:00.001+07:002008-02-22T02:33:32.852+07:00<strong>Pu Op Wun Sen</strong> <br /><strong>(Pot-Roasted Crab with Mungbean Noodles)</strong> <br /><strong>Thai Sea Food Blog : Ingredients</strong> <br />- 1 serrated crab weighing about 600 grams <br />- 50 grams mungbean noodles <br />- 1 branch of mature ginger root <br />- 1 tsp. papper <br />- 1 coriander plant<br />- 50 grams pork fat<br />- 2 shiitake mushrooms<br />- 4 cloves garlic<br />- 1-2tbsp. oyster sauce<br />- 1 tbsp. light soy sauce<br />- 1/2 cup chicken stock<br /> <br /><strong>Thai Sea Food Blog : Preparation</strong> <br />1. Wash the crab,remove the shell, and slice the meat. <br />2. Cut the pork fat into slices and the ginger into discs. Place the fat slices separately on the bottom of a pot and put one of the ginger discs on each slice. Place the crab in the pot so that it is resting on the ginger and not on the bottom of pot.<br />3. Slice the mushroom and put the slices onthe crab. Peel the garlic and put the whole cloves on the crab. Add the chicken stock, oyster sauce, and soy sauce. Make sure there is enough liquid to form a shallow layer covering the entire bottom of the pot; if not, add a little more stock. Chop the coriander and sprinkle some over the crab. Finally, dust the contents of the pot with the pepper. <br />4. Fit the lid to the pot and place the pot over low heat for about five minutes. When the rab is done, transfer it to a serving dish. Discard the ginger but save the liquid in the pot.<br />5. Soak the noodles in water to soften; then, drain and cut into lengths.<br />6. Heat a frying pan containing the liquid from the pot in which the crab was cooked, add the noodles, cook with regular stirring until much of the liquid has evaporated, and then plae on a dish with the rab and serve.<div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/29513995-427271977860591359?l=thaiseafood.blogspot.com' alt='' /></div>P-mannoreply@blogger.com0tag:blogger.com,1999:blog-29513995.post-1169886486468652392007-01-27T14:32:00.001+07:002008-02-22T02:32:11.303+07:00<strong>Pla Kaphong Khao Rom Khwan</strong><br /><strong>(Smoked Sea Perch)</strong><br /><strong>Thai Sea Food Blog : Ingredients</strong><br />- 1 sea perch weighing 400-500 grams<br />- 10 hot chillies<br />- 2 tbsp. tamarind juice <br />- 1 tsp. chopped garlic<br />- 1 tsp. lime juice<br />- 1 tsp. salt<br />- 1/2 tsp. sugar<br /><br /><strong>Thai Sea Food Blog : Preparation</strong><br />1. Wash and clean the fish,removing entrail and gills, and then allen to drain. <br />2. Prepare a smoker consisting of a charcoal brazier, a gridiron about six inches above the fire, and a removable cover that will contain the smoke. Use dry coconut husk as fuel, for this gives a fragrant smoke. <br />3. Place the fish on the gridiron and smoke about 25 minute, turning it every five minute. Use a low fire. the fish will gradually turn golden brown. You can check whether the fish is done by slicing into it with a knife; if you see red blood, continue smoking; if there is no red blood, then it is ready. <br />4. Serve with a bowl of sauce made by pounding the chillies well in a mortar, mixing in the garlic, and then seasoning with the tamarind juice, lime juice, sugar, and salt.<div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/29513995-116988648646865239?l=thaiseafood.blogspot.com' alt='' /></div>P-mannoreply@blogger.com0tag:blogger.com,1999:blog-29513995.post-1158430378945039172006-09-17T00:38:00.001+07:002008-02-22T02:30:59.033+07:00<strong>Khao Phat Pu</strong><br /><a href="http://photos1.blogger.com/blogger/685/3069/1600/Khao_Phat_Pu.gif"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;" src="http://photos1.blogger.com/blogger/685/3069/320/Khao_Phat_Pu.png" border="0" alt="" /></a><br /><strong>"Fried Rice with Crabmeat"</strong><br /><strong>Thai Sea Food Blog : Ingredients</strong><br />- 1.5 cups cooked rice<br />- 1/2 cup crabmeat<br />- 1 tbsp. chopped spring onion<br />- 1 cucumber<br />- 1 coriander plant<br />- 1 tbsp. fish sauce<br />- 1/2 tsp. sugar<br />- 1 wedge lime<br />- 1 egg<br />- 2 tbsp. cooking oil<br /><br /><strong>Thai Sea Food Blog : Preparation</strong><br />1. The cradmeat should already be cooked.The rice should be raked to separate the grains before measuring.<br />2. Heat the oil in a frying pan. When hot,add the rice and the crabmeat and fry about 3 minutes,turning and stirring regularly.<br />3. Move the contents of the pan to one side,break the egg into the pan,quickly stir the egg,and then mix in the rice and crabmeat. Add the spring onion.<br />4. Season to taste with fish sauce,and sugar and stir. When the egg appears done,scoop onto a plate.If you like,place some additional crabmeat atop the fried rice.<br />5. Garnish with coriander,place spring onions,cucumber slices,and a wedge of lime on the side of the plate,and serve with a small bowl of finely sliced hot chillies floating in fish sauce,mixed with lime juice.<div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/29513995-115843037894503917?l=thaiseafood.blogspot.com' alt='' /></div>P-mannoreply@blogger.com1tag:blogger.com,1999:blog-29513995.post-1157643211121460512006-09-07T22:11:00.001+07:002008-02-22T02:30:21.065+07:00<strong>Kaeng Jeut Pla Meuk</strong><br /><a href="http://photos1.blogger.com/blogger/685/3069/1600/Kaeng_jeut_Pla_Meuk%20copy.0.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;" src="http://photos1.blogger.com/blogger/685/3069/320/Kaeng_jeut_Pla_Meuk%20copy.0.jpg" border="0" alt="" /></a><br /><strong>"Stuffed-Squid Soup"</strong><br /><strong>Thai Sea Food Blog : Ingredients</strong><br />- 5 Meduium-sized squid<br />- 1 cup ground pork<br />- 2 cucumbers<br />- 2 spring onions<br />- 1 coriander plant<br />- 1 tbsp. minced garlic<br />- 1 tbsp. light soy sauce<br />- 1/4 tsp. pepper<br />- 2 tbsp. cooking oil<br />- 3 cups chicken stock<br /><br /><strong>Thai Sea Food Blog : Preparation</strong><br />1. Clean and wash the squid.<br />2. Knead the ground pork with the pepper and 1/4 tsp. of the minced garlic. Stuff this mixture into the squid and then close the opening with the tentacles.<br />3. Wash and peel the cucumbers and slice into spears. Chop the spring onions into short lengths. pick the leaves from the coriander plants.<br />4. Fry the remaining garlic in the oil until golden brown.<br />5. Heat the chicken stock to boiling, add the squid and cucumber, and continue boiling until done, adding soy sauce to taste. Add the spring onion and coriander, sprinkle with the fried garlic, dip into a serving bowl, and serve hot.<div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/29513995-115764321112146051?l=thaiseafood.blogspot.com' alt='' /></div>P-mannoreply@blogger.com0tag:blogger.com,1999:blog-29513995.post-1157223930599375222006-09-03T01:37:00.001+07:002008-02-22T02:29:50.702+07:00<strong>Pla Jalamet Khao Op Lao Daeng</strong><br /><a href="http://photos1.blogger.com/blogger/685/3069/1600/red%20wine%20sauce1.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;" src="http://photos1.blogger.com/blogger/685/3069/320/red%20wine%20sauce1.jpg" border="0" alt="" /></a><br /><strong>"White Pomfret with Wine Sauce"</strong><br /><strong>Thai Sea Food Blog : Ingredients</strong><br />- 1 white pomfret weighing about 400 grams<br />- 2 tbsp. red wine<br />- 5 coarsely chopped shallots<br />- 9 coarsely chopped shallots cloves of garlic<br />- 1 tsp. salt<br />- 2 tbsp. water<br />- 1 tsp. sugar<br />- 5 tbsp. catsup<br />- 1/2 cup chicken stock<br />- 1 tbsp. wheat flour<br />- 2 cup cooking oil<br /><br /><strong>Thai Sea Food Blog : Preparation</strong><br />1. Clean and wash the fish and score both sides with a knife.<br />2. Put the oil in a frying pan and place on medium heat.<br />3. Mix the flour with the 2 tbsp. water in a wide bowl, turn the fish in the batter so that both side are coated, fry in the oil until golden brown, remove from the pan, and place on a serving dish.<br />4. Pour the chicken stock in a clean frying pan and heat. Add the catsup, sugar, salt, wine, shallot, and garlic. Season so the sauce is sweet, salty, and sour and cook until thickened.<br />Spoon the sauce over the fish and serve hot.<div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/29513995-115722393059937522?l=thaiseafood.blogspot.com' alt='' /></div>P-mannoreply@blogger.com0tag:blogger.com,1999:blog-29513995.post-1153232264346822322006-07-18T20:59:00.001+07:002008-02-22T02:29:16.085+07:00<strong>Kung Ten</strong><br /><a href="http://photos1.blogger.com/blogger/685/3069/1600/gung%20chae%20nampla.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;" src="http://photos1.blogger.com/blogger/685/3069/320/gung%20chae%20nampla.jpg" border="0" alt="" /></a><br /><strong>"Charcoal-Broiled Prawns with Sour Dressing"</strong><br /><strong>Thai Sea Food Blog : Ingredients</strong><br />- 3 medium-sized spiny-clawed prawns<br />- 2 tbsp. chopped hot chillies<br />- 2 tbsp. lime juice<br />- 2 tbsp. chopped garlic<br />- 1.5 tbsp. fish sauce<br />- 1 small coriander leaves<br />- lettuce<br /><br /><strong>Thai Sea Food Blog : Preparation</strong><br />1. Wash, shell, and vein the prawns. Remove the pouch, the stomach, in the body above the mouth. Broil over a low heat until about half done; then, remove, split the prawns in half from back to belly all along their length, and arrange on a bed of lettuce which has been prepared on a serving plate.<br />2. Mix the garlic, chillies, fish sauce, and lime juice in order to get a sauce as hot, sour, and salty as desired. Pour the sauce over the prawns.<br />3. Garnish with coriander leaves and serve immediately.<br /><hr><br /><strong>Bai Pak Shee (Coriander Leaves)</strong><br /><a href="http://photos1.blogger.com/blogger/685/3069/1600/bai%20pak%20shee.0.jpg"><img style="display:block; margin:0px auto 10px; text-align:left;cursor:pointer; cursor:hand;" src="http://photos1.blogger.com/blogger/685/3069/320/bai%20pak%20shee.0.jpg" border="0" alt="" /></a><br /> <u>Use</u> : Tom Yam, Tomkha, soups and salads require coriander leaves as flavorful and colorful garnish.<br /> <u>Medicinal Properties</u> : Aids digestion, prevents constipation, cures scurry, pellagra and beriberi, increases appetite, and relieves cold symptoms.<br /> <u>Method of Preparation</u> : Coriander leaves taste best while fresh. It should be added last when the food is ready to serve.<div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/29513995-115323226434682232?l=thaiseafood.blogspot.com' alt='' /></div>P-mannoreply@blogger.com0tag:blogger.com,1999:blog-29513995.post-1152713710241186492006-07-12T20:54:00.001+07:002008-02-22T02:28:26.658+07:00<strong>Hor Mok Pla</strong><a href="http://photos1.blogger.com/blogger/685/3069/1600/Hor%20Mok%20Pla.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;" src="http://photos1.blogger.com/blogger/685/3069/320/Hor%20Mok%20Pla.jpg" border="0" alt="" /></a><br /><strong>Spice Mixture</strong><br /><strong>Thai Sea Food Blog : Ingredients</strong>:<br />- Cod steak, sliced 1/2 kilogram <br />- Red curry paste (see attached recipe) 2 tablespoons <br />- Fish sauce 1 tablespoon <br />- Thick coconut cream 1 1/2 cups <br />- Egg, beaten 1 each <br />- Cabbage leaves or sweet-basil leaves, chopped 1 cup <br />- Spring onions, chopped 1 tablespoon <br />- Red chili, seeds removed and finely sliced 1 each <br /><strong>Thai Sea Food Blog : Directions:</strong><br />In a bowl, mix sliced fish with red curry paste, coconut cream and fish sauce. Add beaten egg, stirring all the time with a wooden spoon until the mixture thickens. Line a heat resistant pudding basin with chopped cabbage leaves or sweet-basil leaves. Spoon the curried fish mixture on top. Sprinkle with chopped spring onions and red chili slices. Cover and steam for 30-35 minutes. <br /><strong>Thai Sea Food Blog : Red Curry Paste:</strong><br /><strong>Ingredients:</strong><br />- Dried chilies, seeded and soaked 7-10 each <br />- Cumin seeds 2 teaspoons <br />- Coriander seeds 1 teaspoon <br />- Kaffir lime rind 1/2 teaspoon <br />- Salt 1 teaspoon <br />- Lemon grass, chopped 2 tablespoons <br />- Galangal roots, chopped 1 tablespoon <br />- Shallots, chopped 1 1/2 tablespoons <br />- Garlic, chopped 1 tablespoon <br />- Shrimp paste 1 tablespoon <br /><strong>Thai Sea Food Blog : Directions (Red Curry Paste):</strong><br />Toast coriander seeds and cumin seeds in a pan on a low heat. Fry and grind them in a pan on a low heat. Grind them in a mortar or an electric grinder and set aside. Grind chilies and salt together. Add the rest of the ingredients. Blend with the ground coriander seeds and cumin seeds and grind until the mixture becomes smooth paste. <br /><u>Correct Characteristics of Hor Mok Pla:</u><br />- Hor Mok Pla must be yellow brown, not red, from the colors of coconut milk and red curry paste. <br />- This dish must not be spicy, sweet or fishy but fragrant from the ingredients of red curry paste. <br />- The upper layer of Hor Mok Pla must bulge. <br /><u>Cooking Tips:</u><br />- Big dried chilies, unseeded, are prefarable to ensure beautiful color and not spicy taste of Hor Mok Pla. <br />- Red curry paste must be finely ground first. <br />- Stir the ingredients slightly to prevent fish meat from breaking. <br />- Add coconut milk to the ingredients little by little and stir until the mixture becomes rich. <br />- Scald vegetables to be used as beds of Hor Mok Pla first and squeeze them to <br />remove water. <br />- Bring Hor Mok Pla to the heat when water is boiling. <br />- Pork, chicken meat, shrimps, seafood, mushrooms, and bamboo shots can be used in place of fish. <br />- Hor Mok can be placed in empty coconut shells, foil cups or ceramics cups besides banana leaf cups. <br /><u>Eating Culture:</u> <br />Hor Mok is eaten with the main meal with rice. <br /><u>How to Serve:</u><br />Serve with the main meal for eating with rice.<div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/29513995-115271371024118649?l=thaiseafood.blogspot.com' alt='' /></div>P-mannoreply@blogger.com0tag:blogger.com,1999:blog-29513995.post-1152414160575818282006-07-09T09:51:00.001+07:002008-02-22T02:26:38.088+07:00<strong>Chuchee Kung</strong><br><br /><a href="http://photos1.blogger.com/blogger/685/3069/1600/chuchee01.0.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;" src="http://photos1.blogger.com/blogger/685/3069/320/chuchee01.0.jpg" border="0" alt="" /></a><br><br /><strong>Thai Sea Food Blog : Ingredients</strong>:<br />- River shrimps 500 grams <br />- Coconut cream 1 cup <br />- Coconut milk 2 cups <br />- Fish sauce 3 tablespoons <br />- Cut sugar 2 tablespoons <br />- Kaffir lime leaves, finely sliced 1 tablespoon <br />- Vegetable oil 2 tablespoons <br /> <br /><br /><strong>Thai Sea Food Blog : Curry Paste<br />Ingredients</strong>:<br />- Big dried chilies(seeds removed and soaked in water) 5 each <br />- Shallots, sliced 5 tablespoons <br />- Garlic, chopped 2 tablespoons <br />- Galangal, finely sliced 1 teaspoon <br />- Kaffir lime peel, finely sliced 1/2 teaspoon <br />- Coriander roots, finely sliced 1 teaspoon <br />- Salt 1 teaspoon <br />- Shrimp paste (Kapi) 1 teaspoon <br /><br /><strong>Thai Sea Food Blog : Directions</strong>: <br />1. Remove the shells and heads of the shrimps, and scald the shrimps in boiling water until they become 70% cooked. <br />2. Grind dried chilies and salt until delicate, add galangal, kaffir lime peel and coriander roots, and grind all until delicate. Add shrimp paste and grind until the mixture is well-blended. <br />3. Pour oil in a wok on a medium heat. Add chili paste. Lower the heat and fry until fragrant. Pour 1 cup of coconut cream into the mixture, fry until the mixture is fragrant and oil patches float on the surface. Add coconut milk and spoon onto a pot on a heat and bring to boil. Add shrimps and correct seasoning with fish sauce and sugar for the tastes of saltiness and mild sweetness. Top with kaffir lime leaves before serving. <br /><br /><strong>Correct Characteristics of Chuchee</strong>: <br />- The curry must be orange and red in color as no spice is used in this dish. <br />- The curry must have a strong aroma of kaffir lime peel. <br />- The curry must taste sweet from coconut milk and little creamy but not spicy. <br /><br /><strong>Cooking Tips</strong>:<br />- Cook chuchee paste in cooking oil until fragrant before adding coconut milk little by little, and continue cooking on low heat. <br />- If fish is used, choose only fillets and fry them for a while so the texture will not be mushy when cooked in the soup. <br />- In case of Chuchee Kung (shrimps) and Chuchee Pla (fish), shrimps and fish must be cooked in soup long enough to absorb the soup. Shrimps must be scalded first to prevent fishy smell and rubbery texture. <br /> <br /><strong>Eating Culture</strong>: <br />1. Thai food is eaten family style, where all kinds of dishes including soups, curries etc. are placed in the middle of a dining table and served with serving spoons. Each person is given a plate of rice and all can choose what to eat with rice according to their taste. According to the Thai traditional style, Chuchee can be eaten either with the main meal with rice rather than the first course. <br />2. To make it Western eating style, Chuchee can be served with bread or pasta such as spaghetti and macaroni. <br />3. At all times, Chuchee should be served warm. <br /><br /><strong>How to Serve</strong>:<br />- Put Chuchee in serving boils and top with kaffir lime leaves. Serve as a dish with the main meal in the middle of a dining table for eating with rice. <br /><br /><strong>Recipe Variations</strong>: <br />If desired, fish can be used in place of shrimps. Chuchee can also be eaten with bread or put on top of pasta. <br />Name Derivative : Chuchee is the sound of frying chili paste with shrimps or fish. <br /><br /><strong>Nutritional and Medicinal Properties of Herbs used in Chuchee</strong>:<br /><u>Kaffir Lime Leaves or Bai Ma Krood (in Thai)</u>: <br /> Kaffir lime leaf is a major ingredient of Tom Yam, Tam Kha, and all kinds of Thai curry which gives good aroma of Thai cooking. <br /> It aids digestion and relieves stomachache. <br /><u>Chili Peppers or Prik Kee Nu (in Thai)</u>: <br /> These small fresh Thai chili peppers whose essential oil and flavors give the characteristic hot taste and aroma of Thai cooking. It is the star ingredient of most dishes. Almost any dish will taste better with a small addition of these tiny hot peppers. Tom Yam and Tom Kha cannot be made without them. <br /> This kind of herb relieves diarrhea, stimulates digestion, the heat increases blood flow to taste buds and thus increases appetite, relieves infection, dissolves blood clot and prevents intestinal cancer. <br /><u>Shallots (Hom Lek or Hom Daeng (in Thai))</u> : <br /> It gives sweet flavor and scent to the soup or stock. <br /> It aids digestion, relives cold symptoms, increases appetite, and regulates menstruation. <br /><u>Ka (Mature Galangal)</u> <br /> Use : Beef and chicken tomyams need mature galangal root to improve the flavor of the beef and chicken. The dishes will have a better aroma and taste. <br /> Medicinal properties : Relieves skin rash, diarrheas, indigestion and body pain due to crash and fall. <br /><u>Gratiem (Garlic)</u> <br /> Use : Almost all-Thai dishes contain garlic, in soups, curries, salads, sauces and pan-fried dishes. <br /> Medicinal properties : Cures and prevent atherosclerosis, high blood pressure, aids digestion, relieves cold symptoms, and fights some intestinal parasites. <br /><u>Coriander Roots (Cilantro Roots) or Rak Pak Chee (in Thai)</u>: <br /> Coriander root is an important ingredient in soup and curry mixtures. It is also used in stewing soup stocks and most meat preparation. <br /> It aids digestion, prevents constipation, cures scurry, pellagra and beriberi, increases appetite and relieves cold symptoms.<div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/29513995-115241416057581828?l=thaiseafood.blogspot.com' alt='' /></div>P-mannoreply@blogger.com0tag:blogger.com,1999:blog-29513995.post-1152207695742128742006-07-07T00:17:00.001+07:002008-02-22T02:24:13.490+07:00<strong>Pla Kaphong Khao Neung Si Lu</strong><br><br /><a href="http://photos1.blogger.com/blogger/685/3069/1600/pla%20kapong%20neung%20si%20lu.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;" src="http://photos1.blogger.com/blogger/685/3069/320/pla%20kapong%20neung%20si%20lu.jpg" border="0" alt="" /></a><br /><strong>"Sea Perch Steamed in Soy Sauce"</strong><br /><strong>Thai Sea Food Blog : Ingredients</strong><br />- 1 sea perch weighing 500-600 grams<br />- 1 tbsp. long,thin slices of port fat<br />- 3 medium-sized shiitake mushrooms<br />- 2 spring onions cut into one-inch lengths<br />- 1/2 tsp. sugar<br />- 1 tbsp. shredded young ginger<br />- 1+1/2 tbsp. light soy sauce<br /><strong>Thai Sea Food Blog : Preparation</strong><br />1. Scale,clean,and wash the fish. Plae it on a plate for steaming. <br />2. Soak the mushrooms until softened.<br />3. Stir the sugar in the soy sauce untill dissolved and then pour the solution over the fish. Arrange the fat,mushrooms,spring onion,and ginger a top the fish.<br />4. After the water has begun boiling,put the fish into a steamer and steam over high heat about 15 minutes. The fish is at it best when served immediately.<div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/29513995-115220769574212874?l=thaiseafood.blogspot.com' alt='' /></div>P-mannoreply@blogger.com1tag:blogger.com,1999:blog-29513995.post-1152024933643956812006-07-04T21:15:00.001+07:002008-02-22T02:10:49.284+07:00<strong>Phad Thai Kung Sod</strong><br /><a href="http://photos1.blogger.com/blogger/685/3069/1600/Phad%20Thai%20Kung%20Sod.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;" src="http://photos1.blogger.com/blogger/685/3069/320/Phad%20Thai%20Kung%20Sod.jpg" border="0" alt="" /></a><br /><strong>Thai Sea Food Blog : Ingredients</strong> <br />- Narrow rice noodles 300 grams <br />- Prawns, shelled 5 each <br />- Eggs 3 each <br />- Bean sprouts 500 grams <br />- Cake soybean curd, cut into small slivers 1 each <br />- Chinese leek leaves 50 grams <br />- Lime, whole 1 each <br />- Pickled white radish, chopped 50 grams <br />- Peanuts, roasted and ground 1/2 cup <br />- Dried chilies, ground 1 teaspoon <br />- Shallots, chopped 1 tablespoon <br />- Garlic, chopped 1 tablespoon <br />- Sugar 4 tablespoons <br />- Tamarind juice or vinegar 4 tablespoons <br />- Sauce 3 tablespoons <br />- Cooking oil 1/2 cup <br /><strong>Thai Sea Food Blog : Preparation</strong> <br />1. Heat 3 tablespoons of oil in a frying pan and saut? garlic and shallots. When its color turns yellow, add the noodles softened with little water, and fry, turning constantly with a spatula to prevent the noodles from sticking to the pan. Move the noodles to a side of the pan. <br />2. Pour 3 tablespoons of oil into the pan. When hot, fry prawns, pickled white radish, bean curd, and dried chilies, sugar, tamarind juice or vinegar and fish sauce and bring back the noodles to the pan, mix thoroughly, and move to the side of the pan. <br />3. Pour 2 tablespoons of oil into the pan. When heated, break eggs into the pan and scramble with the spatula, spreading the egg in a thin layer over the pan. When set, bring back the noodles and mix together. Add half of the bean sprouts and the Chinese leek leaves and mix together.<br /><strong>Cooking Tips</strong><br />1. Cooking Phad Thai needs a lot of cooking oil, but not all at once. Cooking oil should be added little by little whenever noodles are too dry while on the heat. The whole portion of oil must not be used if the noodles are not dry. <br />2. Ready-to-use Phad Thai Dip can be cooked with ingredients stated in the recipe, cooked until rich and kept in containers with tightly closed lids for use. About 3-4 tablespoons of ready-to-cook Pad Thai Dip should be used with 100 grams of noodles. <br />3. Sprinkle water onto noodles until soft before adding the dip. If dry noodles are used, soak the noodles in water approximately for 15 minutes until soft before cooking. Small and thin noodles are preferable because they are not easy to break or become mushy. <br />4. Only mature parts of banana blossoms should be used, halved, sprinkled with lime, finely chopped and soaked in lime juice so the color will not turn dark. <br />5. Move the noodles to one side of the pan when adding eggs. Wait until the eggs are nearly cooked to mix the noodles with the eggs.<hr><br /><strong>Hua Hom (Shallots)</strong><br><br><br /><a href="http://photos1.blogger.com/blogger/685/3069/1600/Hua%20hom.1.jpg"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;" src="http://photos1.blogger.com/blogger/685/3069/320/Hua%20hom.1.jpg" border="0" alt="" /></a><br /> <u>Use</u> : Shallots are ingredients of all kinds of curry pastes, hot sauces and salads. <br /><br /> <u>Medicinal Properties</u> : Aids digestion, relieves cold symptoms, increases appetite, and regulates menstruation. <br /><br /> <u>Method of Preparation</u> : Ground in curry pastes or sauces, cut up finely in salads and pan-fried dishes.<div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/29513995-115202493364395681?l=thaiseafood.blogspot.com' alt='' /></div>P-mannoreply@blogger.com0tag:blogger.com,1999:blog-29513995.post-1151329893428425332006-06-26T20:24:00.001+07:002008-02-22T02:21:57.828+07:00<h3>Pu Ja</h3><br /><a href="http://photos1.blogger.com/blogger/685/3069/1600/pu%20ja.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;" src="http://photos1.blogger.com/blogger/685/3069/320/pu%20ja.jpg" border="0" alt="" /></a><br /><b>"Stuffed Crab"</b><br /><strong>Thai Sea Food Blog : Ingredients</strong><br />- 3 meaty crabs<br />- 1 cup ground pork<br />- 2 eggs<br />- 1 tbsp. minced coriander root<br />- 1 tsp. minced garlic<br />- 1/4 tsp. pepper<br />- 2 tbsp. light soy sauce<br />- 1/2 tbsp. salt<br />- 3 tbsp. fine breadcrumbs<br />- 2 cups cooking oil<br />coriander leaves and shreds of red spur chilli<br /><strong>Thai Sea Food Blog : Preparation</strong><br />1. Wash the crabs and then steam them whole. When done, remove all the meat, saving the shells for stuffing. <br />2. Knead together the crabment, port, coriander root, garlic, pepper, soy sauce, salt, and one egg. When well mixed, pack this filling into the crab shells. <br />3. Pour the oil into a frying pan and place on medium heat.<br />4. Beat the remaining egg well, dab the beaten egg onto the exposed surface of the filling, and then sprinkle with breadcrumbs.<br />5. When the oil is hot, put the crabs into it with the exposed surface of the filling downward. When the surface of the filling turns golden brown, lift the crabs from the oil, drain, garnish with coriander leaf and chilli shreds, and serve with chilli sauce.<hr><br /><h5>Gratiem (Garlic)</h5><br /><a href="http://photos1.blogger.com/blogger/685/3069/1600/Garlic%20%28Gratiem%29.0.jpg"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;" src="http://photos1.blogger.com/blogger/685/3069/320/Garlic%20%28Gratiem%29.0.jpg" border="0" alt="" /></a><br /> <u>Use</u> : Almost all Thai dishes - soups, curries, salads, sauces and pan-fried dishes ? contain garlic.<br /> <u>Medicinal Properties</u> : Cures and prevents atherosclerosis, high blood pressure, aids digestion, relieves cold symptoms, fights some intestinal parasites, helps heal wounds, fights infections, strengthens heart, and clears chest congestion.<br /> <u>Method of Preparation</U> : Garlic is ground in curry paste, crushed in salad dressings, or chopped and fried before adding to other ingredients in pan fried dishes.<div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/29513995-115132989342842533?l=thaiseafood.blogspot.com' alt='' /></div>P-mannoreply@blogger.com0tag:blogger.com,1999:blog-29513995.post-1151138215548293572006-06-24T15:13:00.001+07:002008-02-22T02:21:28.645+07:00<h3>Pla Kaphong Khao Neung Manao</h3><br /><a href="http://photos1.blogger.com/blogger/685/3069/1600/pla%20kapong%20nung%20ma%20nao.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;" src="http://photos1.blogger.com/blogger/685/3069/320/pla%20kapong%20nung%20ma%20nao.jpg" border="0" alt="" /></a><br /><b>"Sea Perch Steamed in Lime Sauce"</b><br /><strong>Thai Sea Food Blog : Ingredients</strong><br />- 1 sea perch weighing 500-600 grams<br />- 15 cloves garlic, chopped<br />- 2 tbsp. chopped spring onion<br />- 15 hot chillies<br />- 2 tsp. finely chopped coriander root<br />- 2 tbsp. fish sauce<br />- 2 tbsp. lime juice<br />- 1 cup chicken stock<br /><br /><br /><strong>Thai Sea Food Blog : Preparation</strong><br />1. Scale, clean and wash the fish. Score both sides attractively with a knife and then place on a dish.<br />2. Just break open the chillies in a mortar and then mix them with the chicken stock, coriander root, fish sauce, and lime juice so that a sour taste is predominant. Pour this sauce over the fish and then sprinkle with the garlic and spring onion.<br />3. After the water has begun to boil, place the fish in a steamer on high heat and steam until done (about 15 minutes). Serve hot.<hr><br /><strong>Thai Ingredients Today</strong><br /><strong>"Nam Manao (Lime Juice)"</strong><br /><a href="http://photos1.blogger.com/blogger/685/3069/1600/nam%20manao.jpg"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;" src="http://photos1.blogger.com/blogger/685/3069/320/nam%20manao.jpg" border="0" alt="" /></a><br /> <u>Use</u> : as ingredient in Yam, Tom Yam and Kaeng Som and also as beverage. <br /><br /> <u>Medicinal Properties</u>: Relieves coughs, sore throat, swollen gum, tooth bleeding, constipation, dizziness, the lack of Vitamin C, and phlegm. <br /> <u>Method of Preparation</u>: Squeeze limes for lime juice and add lime juice to food as desired.<div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/29513995-115113821554829357?l=thaiseafood.blogspot.com' alt='' /></div>P-mannoreply@blogger.com0tag:blogger.com,1999:blog-29513995.post-1150901189685270422006-06-21T21:24:00.001+07:002008-02-22T02:20:53.194+07:00<h3>Pu Lon</h3><br /><a href="http://photos1.blogger.com/blogger/685/3069/1600/pu%20lon%202.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;" src="http://photos1.blogger.com/blogger/685/3069/320/pu%20lon%202.jpg" border="0" alt="" /></a><br /><b>"Pickled Crab in Coconut Cream"</b><br /><strong>Thai Sea Food Blog : Ingredients</strong><br />- 2 cups pickled crabs<br />- 2 cups coconut cream<br />- 1 cup ground pork<br />- 1 tbsp. thinly sliced spur chilli<br />- 1/2 cup shredded green mango<br />- 1 tbsp. sugar<br />- 2 tbsp. fish sauce<br />- 1 tbsp. thinly sliced shallot<br />- fresh greens, cucumbers, and white turmeric<br /><br /><strong>Thai Sea Food Blog : Preparation</strong><br />1. Wash the crabs well, remove the shell, chop into quarters, and set aside.<br />2. Heat the coconut cream in a frying pan untill the oil comes to the surface; then ,add the crabs and pork and cook with stirring until they are done.<br />3. Add the chilli and shallot, and fish sauce and sugar to taste, sprinkle with the mango, and remove from the heat.<br />4. Serve with cucumber, white turmeric, and greens.<div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/29513995-115090118968527042?l=thaiseafood.blogspot.com' alt='' /></div>P-mannoreply@blogger.com0tag:blogger.com,1999:blog-29513995.post-1150731341686330012006-06-19T22:26:00.001+07:002008-02-22T02:20:26.234+07:00<h3>Yam Yai</h3><br /><a href="http://photos1.blogger.com/blogger/685/3069/1600/yam%20yai%20new%202.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;" src="http://photos1.blogger.com/blogger/685/3069/320/yam%20yai%20new%202.jpg" border="0" alt="" /></a><br /><b>" Spicy Super Seafood Salad"</b><br /><b>Thai Sea Food Blog : Ingredients</b><br />- 100 grams peeled and veined small spiny-clawed prawns<br />- 1 serrated crab cut into pieces<br />- 100 grams squid cut into bite-sized pieces<br />- 2 hard boiled eggs<br />- 100 grams sliced pork liver<br />- 3 tbsp. carrot shavings<br />- 3 tbsp. Chinese radish shavings<br />- 1 lettuce plant<br />- 3 tbsp. thinly sliced cucumber<br /><b>Thai Sea Food Blog : Dressing Ingredients</b><br />- 2 hard boiled egg yolk<br />- 3 tbsp. lime juice<br />- 1 tsp. well-pounded hot chilli<br />- 1 tbsp. palm sugar syrup<br />- 1/2 tsp. salt<br /><br /><b>Thai Sea Food Blog : Preparation</b><br />1. Immerse the prawns,crab,squid,and liver in boiling water until just done.<br />2. Wash the lettuce,cut into strips, and place on a serving dish. Arrange the scalded meats on the lettuce, then the carrot, cucumber, and radish, and finally slices of hard-boiled egg.<br />3. Slowly heat some palm sugar in a pot to obtain a clear syrup. Mix one tablespoon of this with the lime juice and then stir in the salt, chilli,and egg yolk.<br />4. Pour the dressing over the meats and vegetables on the dish, toss gently, and serve right away.<div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/29513995-115073134168633001?l=thaiseafood.blogspot.com' alt='' /></div>P-mannoreply@blogger.com0tag:blogger.com,1999:blog-29513995.post-1150308703422104022006-06-14T23:43:00.001+07:002008-02-22T02:19:52.330+07:00<h3>Tom Yam Pla Ka Phong Khao</h3><br /><a href="http://photos1.blogger.com/blogger/685/3069/1600/Tom%20Yam%20Pla%20Ka%20Phong%20Khao.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;" src="http://photos1.blogger.com/blogger/685/3069/320/Tom%20Yam%20Pla%20Ka%20Phong%20Khao.jpg" border="0" alt="" /></a><br /><b>"Sour and spicy sea pea perch soup"</b><br /><b>Thai Sea Food Blog : Ingredients</b><br />- 1 sea prech weighing about 500 grams<br />- 1 stalk of lemon grass<br />- 5 slices of galangal<br />- 10 hot chillies<br />- 1 coriander plant<br />- 5 kaffir lime leaves<br />- 100 grams rice-straw mushrooms<br />- 4 shallots<br />- 2 tbsp. lime juice<br />- 1 tbsp. fish sauce<br /><b>Thai Sea Food Blog : Preparation</b><br />1.Scale,clean,and wash the fish,and than cut it across the body into pieces about a finger's width in thickness.<br />2.Put 3 cup of water in a pot and place on a medium heat.<br />3.Crush the lemon grass and chop into short lengths,crush the chilles and the shallots, tear the kaffir lime leaves,and add them all to the pot together with the galangal.<br />4.Clean and wash the mushrooms and cut each in half. When the water boil,put them and the fish into the pot.<br />5.Season to taste with the fish sauce and lime juice. Dip into a serving bowl,sprinkle with coriander leaves,and serve hot.<div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/29513995-115030870342210402?l=thaiseafood.blogspot.com' alt='' /></div>P-mannoreply@blogger.com0tag:blogger.com,1999:blog-29513995.post-1150208888832367482006-06-13T21:14:00.001+07:002008-02-22T02:19:26.111+07:00<h3>Pla Kao Rat Phrik</h3><br /><a href="http://photos1.blogger.com/blogger/685/3069/1600/Pla%20Kao%20Rat%20Phrik.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;" src="http://photos1.blogger.com/blogger/685/3069/320/Pla%20Kao%20Rat%20Phrik.jpg" border="0" alt="" /></a><br /><b>"Fried Grouper with Chilli Dressing"</b><br /><b>Thai Sea Food Blog : Ingredients</b><br />- 1 grouper weighing about 500 grams<br />- 10 shallots<br />- 15 hot chillies<br />- 10 cloves garlic<br />- 1 tsp.chopped coriander root<br />- 3 tbsp.tamarind juice<br />- 2 tsp. curry powder<br />- 1 tbsp.palm sugar<br />- 2 tbsp. fish<br /><b>Thai Sea Food Blog : Preparation</b><br />1.Scale,clean,and wash the fish,score both sides with a knife, and drain well.<br />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 stick. Turn the fish when it is done on one side. When crisp and golden on both sides,remove from oil,drain,and then place on the serving dish.<br />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 palm sugar to make the mixture salty,sour,and sweet. Then,spoon the sauce over the fish and serve immediately.<div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/29513995-115020888883236748?l=thaiseafood.blogspot.com' alt='' /></div>P-mannoreply@blogger.com2tag:blogger.com,1999:blog-29513995.post-1150127379157665952006-06-12T22:48:00.001+07:002008-02-22T02:19:01.132+07:00<h3>Pu Phat Phong Kari</h3><br /><a href="http://photos1.blogger.com/blogger/685/3069/1600/Pu%20phat%20phong%20kari.1.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;" src="http://photos1.blogger.com/blogger/685/3069/320/Pu%20phat%20phong%20kari.1.jpg" border="0" alt="" /></a><br /><b>"Fried Crab in Curry Sauce"</b><br /><b>Thai Sea Food Blog : Ingredients</b><br />- 1 roe crab<br />- 1 onion<br />- 2 celery plants<br />- 3 spring onions<br />- 2 red spur chillies<br />- 1/4 tsp. pepper<br />- 2 tsp. curry powder<br />- 1/2 cup milk<br />- 1 tbsp. roasted chilli paste<br />- 1 egg<br />- 2 tbsp. oyster sauce<br /><b>Thai Sea Food Blog : Preparation</b><br />1.Wash the crab,remove the shall,chop into pieces, and crack the claws and legs.<br />2.Heat 2 tbsp. oil in a frying pan. When it is hot,put in the crab,fry unitl done,and then add the curry powder.<br />3.Mix the milk and the chilli paste and then beat in the egg. Pour this into the pan and add the oyster sauce.<br />4.Chop the onion,celery,spur chilli,and spring onion,add these to the mixture in the pan,sprinkle with pepper,and continue cooking untill done;then,dip onto a dish and serve.<div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/29513995-115012737915766595?l=thaiseafood.blogspot.com' alt='' /></div>P-mannoreply@blogger.com0tag:blogger.com,1999:blog-29513995.post-1149965122193279812006-06-11T01:31:00.001+07:002008-02-22T02:17:48.754+07:00I would like to invite you to the best cuisine of the world. Our food recipes are easy to create in your own kitchen and serve four. Not all Thai dishes are hot but chilis are essential to Thai cuisine. However all our recipes are medium hot. If you are already accustomed to hot food you can increase the chili proportions. I hope you enjoy my blog.<br><br /><a href="http://photos1.blogger.com/blogger/685/3069/1600/thaiseafood.0.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;" src="http://photos1.blogger.com/blogger/685/3069/320/thaiseafood.0.jpg" border="0" alt="" /></a><hr><br /><h3>Tom Yam Gung</h3><br /><a href="http://photos1.blogger.com/blogger/685/3069/1600/tom-yam-gung.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;" src="http://photos1.blogger.com/blogger/685/3069/320/tom-yam-gung.jpg" border="0" alt="" /></a><br /><b>"Sour and Spicy Prawn Soup"</b><br /><b>Thai Sea Food Blog : Ingredients</b><br />- 3 spiny-clawed prawns,together weighing about 400 grams<br />- 2 lemon grass stalks<br />- 5 slices of galangal<br />- 5 kaffir lime leaves<br />- 10 hot chillies<br />- 100 grams fresh mushrooms<br />- 2 tbsp. fish sauce<br />- 2 tbsp. lime juice<br />- 3 cups chicken stock<br />- 1 tbsp. roasted chilli paste<br /><b>Thai Sea Food Blog : Preparation</b><br />1.Heat the stock in pot until boiling. Crush the lemon grass,cut into section,and add to the boiling stock together with the galangal.<br />2.Wash,shell,and vein the prawns,leaving the tail fans attached,and add them to the boiling stock. Cut the mushrooms in half,add to the pot,and stir.<br />3.Season to taste with chilli paste,fish sauce,and lime juice. Just break the chillies in a mortar before adding. Tear the kaffir lime leaves into several pieces,add to the pot,and then remove the pot from the heat. Dip the tom yam into a bowl and serve hot.<div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/29513995-114996512219327981?l=thaiseafood.blogspot.com' alt='' /></div>P-mannoreply@blogger.com0