Tuesday, July 18, 2006

Thai Sea Food Blog : Today recipe and tips "Kung Ten"

Kung Ten

"Charcoal-Broiled Prawns with Sour Dressing"
Thai Sea Food Blog : Ingredients
- 3 medium-sized spiny-clawed prawns
- 2 tbsp. chopped hot chillies
- 2 tbsp. lime juice
- 2 tbsp. chopped garlic
- 1.5 tbsp. fish sauce
- 1 small coriander leaves
- lettuce

Thai Sea Food Blog : Preparation
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.
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.
3. Garnish with coriander leaves and serve immediately.

Bai Pak Shee (Coriander Leaves)

Use : Tom Yam, Tomkha, soups and salads require coriander leaves as flavorful and colorful garnish.
Medicinal Properties : Aids digestion, prevents constipation, cures scurry, pellagra and beriberi, increases appetite, and relieves cold symptoms.
Method of Preparation : Coriander leaves taste best while fresh. It should be added last when the food is ready to serve.

Wednesday, July 12, 2006

Thai Sea Food Blog : Today recipe and tips "Hor Mok Pla"

Hor Mok Pla
Spice Mixture
Thai Sea Food Blog : Ingredients:
- Cod steak, sliced 1/2 kilogram
- Red curry paste (see attached recipe) 2 tablespoons
- Fish sauce 1 tablespoon
- Thick coconut cream 1 1/2 cups
- Egg, beaten 1 each
- Cabbage leaves or sweet-basil leaves, chopped 1 cup
- Spring onions, chopped 1 tablespoon
- Red chili, seeds removed and finely sliced 1 each
Thai Sea Food Blog : Directions:
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.
Thai Sea Food Blog : Red Curry Paste:
- Dried chilies, seeded and soaked 7-10 each
- Cumin seeds 2 teaspoons
- Coriander seeds 1 teaspoon
- Kaffir lime rind 1/2 teaspoon
- Salt 1 teaspoon
- Lemon grass, chopped 2 tablespoons
- Galangal roots, chopped 1 tablespoon
- Shallots, chopped 1 1/2 tablespoons
- Garlic, chopped 1 tablespoon
- Shrimp paste 1 tablespoon
Thai Sea Food Blog : Directions (Red Curry Paste):
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.
Correct Characteristics of Hor Mok Pla:
- Hor Mok Pla must be yellow brown, not red, from the colors of coconut milk and red curry paste.
- This dish must not be spicy, sweet or fishy but fragrant from the ingredients of red curry paste.
- The upper layer of Hor Mok Pla must bulge.
Cooking Tips:
- Big dried chilies, unseeded, are prefarable to ensure beautiful color and not spicy taste of Hor Mok Pla.
- Red curry paste must be finely ground first.
- Stir the ingredients slightly to prevent fish meat from breaking.
- Add coconut milk to the ingredients little by little and stir until the mixture becomes rich.
- Scald vegetables to be used as beds of Hor Mok Pla first and squeeze them to
remove water.
- Bring Hor Mok Pla to the heat when water is boiling.
- Pork, chicken meat, shrimps, seafood, mushrooms, and bamboo shots can be used in place of fish.
- Hor Mok can be placed in empty coconut shells, foil cups or ceramics cups besides banana leaf cups.
Eating Culture:
Hor Mok is eaten with the main meal with rice.
How to Serve:
Serve with the main meal for eating with rice.

Sunday, July 09, 2006

Thai Sea Food Blog : Today recipe and tips "ChoChee Kung"

Chuchee Kung

Thai Sea Food Blog : Ingredients:
- River shrimps 500 grams
- Coconut cream 1 cup
- Coconut milk 2 cups
- Fish sauce 3 tablespoons
- Cut sugar 2 tablespoons
- Kaffir lime leaves, finely sliced 1 tablespoon
- Vegetable oil 2 tablespoons

Thai Sea Food Blog : Curry Paste
- Big dried chilies(seeds removed and soaked in water) 5 each
- Shallots, sliced 5 tablespoons
- Garlic, chopped 2 tablespoons
- Galangal, finely sliced 1 teaspoon
- Kaffir lime peel, finely sliced 1/2 teaspoon
- Coriander roots, finely sliced 1 teaspoon
- Salt 1 teaspoon
- Shrimp paste (Kapi) 1 teaspoon

Thai Sea Food Blog : Directions:
1. Remove the shells and heads of the shrimps, and scald the shrimps in boiling water until they become 70% cooked.
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.
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.

Correct Characteristics of Chuchee:
- The curry must be orange and red in color as no spice is used in this dish.
- The curry must have a strong aroma of kaffir lime peel.
- The curry must taste sweet from coconut milk and little creamy but not spicy.

Cooking Tips:
- Cook chuchee paste in cooking oil until fragrant before adding coconut milk little by little, and continue cooking on low heat.
- 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.
- 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.

Eating Culture:
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.
2. To make it Western eating style, Chuchee can be served with bread or pasta such as spaghetti and macaroni.
3. At all times, Chuchee should be served warm.

How to Serve:
- 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.

Recipe Variations:
If desired, fish can be used in place of shrimps. Chuchee can also be eaten with bread or put on top of pasta.
Name Derivative : Chuchee is the sound of frying chili paste with shrimps or fish.

Nutritional and Medicinal Properties of Herbs used in Chuchee:
Kaffir Lime Leaves or Bai Ma Krood (in Thai):
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.
It aids digestion and relieves stomachache.
Chili Peppers or Prik Kee Nu (in Thai):
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.
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.
Shallots (Hom Lek or Hom Daeng (in Thai)) :
It gives sweet flavor and scent to the soup or stock.
It aids digestion, relives cold symptoms, increases appetite, and regulates menstruation.
Ka (Mature Galangal)
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.
Medicinal properties : Relieves skin rash, diarrheas, indigestion and body pain due to crash and fall.
Gratiem (Garlic)
Use : Almost all-Thai dishes contain garlic, in soups, curries, salads, sauces and pan-fried dishes.
Medicinal properties : Cures and prevent atherosclerosis, high blood pressure, aids digestion, relieves cold symptoms, and fights some intestinal parasites.
Coriander Roots (Cilantro Roots) or Rak Pak Chee (in Thai):
Coriander root is an important ingredient in soup and curry mixtures. It is also used in stewing soup stocks and most meat preparation.
It aids digestion, prevents constipation, cures scurry, pellagra and beriberi, increases appetite and relieves cold symptoms.

Friday, July 07, 2006

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

Pla Kaphong Khao Neung Si Lu

"Sea Perch Steamed in Soy Sauce"
Thai Sea Food Blog : Ingredients
- 1 sea perch weighing 500-600 grams
- 1 tbsp. long,thin slices of port fat
- 3 medium-sized shiitake mushrooms
- 2 spring onions cut into one-inch lengths
- 1/2 tsp. sugar
- 1 tbsp. shredded young ginger
- 1+1/2 tbsp. light soy sauce
Thai Sea Food Blog : Preparation
1. Scale,clean,and wash the fish. Plae it on a plate for steaming.
2. Soak the mushrooms until softened.
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.
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.

Tuesday, July 04, 2006

Thai Sea Food Blog : Today recipe and tips "Phad Thai Kung Sod"

Phad Thai Kung Sod

Thai Sea Food Blog : Ingredients
- Narrow rice noodles 300 grams
- Prawns, shelled 5 each
- Eggs 3 each
- Bean sprouts 500 grams
- Cake soybean curd, cut into small slivers 1 each
- Chinese leek leaves 50 grams
- Lime, whole 1 each
- Pickled white radish, chopped 50 grams
- Peanuts, roasted and ground 1/2 cup
- Dried chilies, ground 1 teaspoon
- Shallots, chopped 1 tablespoon
- Garlic, chopped 1 tablespoon
- Sugar 4 tablespoons
- Tamarind juice or vinegar 4 tablespoons
- Sauce 3 tablespoons
- Cooking oil 1/2 cup
Thai Sea Food Blog : Preparation
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.
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.
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.
Cooking Tips
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.
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.
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.
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.
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.

Hua Hom (Shallots)

Use : Shallots are ingredients of all kinds of curry pastes, hot sauces and salads.

Medicinal Properties : Aids digestion, relieves cold symptoms, increases appetite, and regulates menstruation.

Method of Preparation : Ground in curry pastes or sauces, cut up finely in salads and pan-fried dishes.