Monday, June 26, 2006

Thai Sea Food Blog : Today recipe and tips "Pu Ja"

Pu Ja

"Stuffed Crab"
Thai Sea Food Blog : Ingredients
- 3 meaty crabs
- 1 cup ground pork
- 2 eggs
- 1 tbsp. minced coriander root
- 1 tsp. minced garlic
- 1/4 tsp. pepper
- 2 tbsp. light soy sauce
- 1/2 tbsp. salt
- 3 tbsp. fine breadcrumbs
- 2 cups cooking oil
coriander leaves and shreds of red spur chilli
Thai Sea Food Blog : Preparation
1. Wash the crabs and then steam them whole. When done, remove all the meat, saving the shells for stuffing.
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.
3. Pour the oil into a frying pan and place on medium heat.
4. Beat the remaining egg well, dab the beaten egg onto the exposed surface of the filling, and then sprinkle with breadcrumbs.
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.

Gratiem (Garlic)

Use : Almost all Thai dishes - soups, curries, salads, sauces and pan-fried dishes ? contain garlic.
Medicinal Properties : 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.
Method of Preparation : Garlic is ground in curry paste, crushed in salad dressings, or chopped and fried before adding to other ingredients in pan fried dishes.

Saturday, June 24, 2006

Thai Sea Food Blog : Today recipe and tips "Pla Kaphong Khao Neung Manao"

Pla Kaphong Khao Neung Manao

"Sea Perch Steamed in Lime Sauce"
Thai Sea Food Blog : Ingredients
- 1 sea perch weighing 500-600 grams
- 15 cloves garlic, chopped
- 2 tbsp. chopped spring onion
- 15 hot chillies
- 2 tsp. finely chopped coriander root
- 2 tbsp. fish sauce
- 2 tbsp. lime juice
- 1 cup chicken stock

Thai Sea Food Blog : Preparation
1. Scale, clean and wash the fish. Score both sides attractively with a knife and then place on a dish.
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.
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.

Thai Ingredients Today
"Nam Manao (Lime Juice)"

Use : as ingredient in Yam, Tom Yam and Kaeng Som and also as beverage.

Medicinal Properties: Relieves coughs, sore throat, swollen gum, tooth bleeding, constipation, dizziness, the lack of Vitamin C, and phlegm.
Method of Preparation: Squeeze limes for lime juice and add lime juice to food as desired.

Wednesday, June 21, 2006

Thai Sea Food Blog : Today recipe and tips "Pu Lon"

Pu Lon

"Pickled Crab in Coconut Cream"
Thai Sea Food Blog : Ingredients
- 2 cups pickled crabs
- 2 cups coconut cream
- 1 cup ground pork
- 1 tbsp. thinly sliced spur chilli
- 1/2 cup shredded green mango
- 1 tbsp. sugar
- 2 tbsp. fish sauce
- 1 tbsp. thinly sliced shallot
- fresh greens, cucumbers, and white turmeric

Thai Sea Food Blog : Preparation
1. Wash the crabs well, remove the shell, chop into quarters, and set aside.
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.
3. Add the chilli and shallot, and fish sauce and sugar to taste, sprinkle with the mango, and remove from the heat.
4. Serve with cucumber, white turmeric, and greens.

Monday, June 19, 2006

Thai Sea Food Blog : Today recipe and tips "Yam Yai"

Yam Yai

" Spicy Super Seafood Salad"
Thai Sea Food Blog : Ingredients
- 100 grams peeled and veined small spiny-clawed prawns
- 1 serrated crab cut into pieces
- 100 grams squid cut into bite-sized pieces
- 2 hard boiled eggs
- 100 grams sliced pork liver
- 3 tbsp. carrot shavings
- 3 tbsp. Chinese radish shavings
- 1 lettuce plant
- 3 tbsp. thinly sliced cucumber
Thai Sea Food Blog : Dressing Ingredients
- 2 hard boiled egg yolk
- 3 tbsp. lime juice
- 1 tsp. well-pounded hot chilli
- 1 tbsp. palm sugar syrup
- 1/2 tsp. salt

Thai Sea Food Blog : Preparation
1. Immerse the prawns,crab,squid,and liver in boiling water until just done.
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.
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.
4. Pour the dressing over the meats and vegetables on the dish, toss gently, and serve right away.

Wednesday, June 14, 2006

Thai Sea Food Blog : Today recipe and tips "Tom Yam Pla Ka Phong Khao"

Tom Yam Pla Ka Phong Khao

"Sour and spicy sea pea perch soup"
Thai Sea Food Blog : Ingredients
- 1 sea prech weighing about 500 grams
- 1 stalk of lemon grass
- 5 slices of galangal
- 10 hot chillies
- 1 coriander plant
- 5 kaffir lime leaves
- 100 grams rice-straw mushrooms
- 4 shallots
- 2 tbsp. lime juice
- 1 tbsp. fish sauce
Thai Sea Food Blog : Preparation
1.Scale,clean,and wash the fish,and than cut it across the body into pieces about a finger's width in thickness.
2.Put 3 cup of water in a pot and place on a medium heat.
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.
4.Clean and wash the mushrooms and cut each in half. When the water boil,put them and the fish into the pot.
5.Season to taste with the fish sauce and lime juice. Dip into a serving bowl,sprinkle with coriander leaves,and serve hot.

Tuesday, June 13, 2006

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 shallots
- 15 hot chillies
- 10 cloves garlic
- 1 tsp.chopped coriander root
- 3 tbsp.tamarind juice
- 2 tsp. curry powder
- 1 tbsp.palm sugar
- 2 tbsp. fish
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 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.
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.

Monday, June 12, 2006

Thai Sea Food Blog : Today recipe and tips "Pu Phat Phong Kari"

Pu Phat Phong Kari

"Fried Crab in Curry Sauce"
Thai Sea Food Blog : Ingredients
- 1 roe crab
- 1 onion
- 2 celery plants
- 3 spring onions
- 2 red spur chillies
- 1/4 tsp. pepper
- 2 tsp. curry powder
- 1/2 cup milk
- 1 tbsp. roasted chilli paste
- 1 egg
- 2 tbsp. oyster sauce
Thai Sea Food Blog : Preparation
1.Wash the crab,remove the shall,chop into pieces, and crack the claws and legs.
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.
3.Mix the milk and the chilli paste and then beat in the egg. Pour this into the pan and add the oyster sauce.
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.

Sunday, June 11, 2006

Welcome to Thai Sea Food Blog : Today recipe and tips "Tom Yam Gung"

I 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.

Tom Yam Gung

"Sour and Spicy Prawn Soup"
Thai Sea Food Blog : Ingredients
- 3 spiny-clawed prawns,together weighing about 400 grams
- 2 lemon grass stalks
- 5 slices of galangal
- 5 kaffir lime leaves
- 10 hot chillies
- 100 grams fresh mushrooms
- 2 tbsp. fish sauce
- 2 tbsp. lime juice
- 3 cups chicken stock
- 1 tbsp. roasted chilli paste
Thai Sea Food Blog : Preparation
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.
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.
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.