Thai Sea Food Blog : Today recipe and tips "Tom Yam Thale"

Tom Yam Thale
( Sour and Spicy Seafood Soup )
Thai Sea Food Blog : Ingredients
- 100 grams shelled and veined prawns
- 100 grams shelled mussels
- 100 grams squid cut into pieces and scored
- 100 grams crabmeat
- 5 fresh hot chillies
- 1 lemon grass stem crushed and chopped into pieces
- 1 tsp. roasted chill paste
- 3 tbsp. lime juice
- 5 dried chillies fried in oil
- 3 kaffir lime leaves
- 2 tbsp. fish sauce
- 3 cups water
Thai Sea Food Blog : Preparation
1. Heat the water and add the lemon grass and the kaffir lime leaves torn into pieces to the pot. When the water boils, add the prawns, mussels, squid, and crabmeat.
2. When the water comes to a boil again, remove the pot from the heat and then stir in the lime juice, fish sauce, and chilli paste. Add both the fresh and the dried chillies, dip into a bowl, and serve.

Thai Sea Food Blog : Today recipe and tips "Kaeng Jeut Pla Meuk"

Kaeng Jeut Pla Meuk
( Stuffed-Squid Soup )
Thai Sea Food Blog : Ingredients
- 5 medium-sized squid
- 1 cup ground pork
- 2 cucumbers
- 2 spring onions
- 1 coriander plant
- 1 tbsp. minced garlic
- 1 tbsp. light soy sauce
- 1/4 tsp. pepper
- 2 tbsp. cooking oil
- 3 cups chicken stock
Thai Sea Food Blog : Preparation
1. Clean and wash the squid.
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.
3. Wash and peel the cucumbers and slice into spears. Chop the spring onions into short lengths. Pick the leaves from the coriander plants.
4. Fry the remaining garlic in the oil until golden brown.
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.

Thai Sea Food Blog : Today recipe and tips "Yam Khai Maeng Da"

Yam Khai Maeng Da
( Horseshoe Crab Eggs in Spicy Salad )

Thai Sea Food Blog : Ingredients
- 1 cup steamed horseshoe crab eggs
- 1/2 cup shredded green mango
- 1 tbsp. thinly sliced shallot
- 1 tsp. thinly sliced chillies
- 1/2 tbsp. lime juice
- 1 tbsp. fish sauce
- 1/2 tsp. sugar
Thai Sea Food Blog : Preparation
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.
2. Toss the horseshoe crab eggs, mango, shallot, and chillies, seasoning with the lime juice, fish sauce, and sugar to taste, and then serve.

Thai Sea Food Blog : Today recipe and tips "Pu Neung Krathiam"

Pu Neung Krathiam
( Crab Steamed with Garlic )

Thai Sea Food Blog : Ingredients
- 1 serrated crab weighing 400-500 grams
- 1/2 tsp. sugar
- 1/2 tsp. pepper
- 1 tbsp. oyster sauce
- 1 tsp. light soy sauce
- 1/2 tbsp. sesame oil
- 5 cloves giant garlic
Thai Sea Food Blog : Preparation
1. Wash the crab thoroughly, remove the shell, chop into large pieces, and arrange attractively on a serving dish.
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.
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.

Thai Sea Food Blog : Today recipe and tips "Pla Kabok Tom Som"

Pla Kabok Tom Som
( Spiced Mullet in Sour Soup )

Thai Sea Food Blog : Ingredients
- 400 grams mullet (about five fish)
- 1/2 cup tamarind juice
- 2 tbsp. fish sauce
- 1 tbsp. palm sugar
- 1 tbsp. thinly sliced lemon grass
- 1 tsp. minced mature ginger
- 2 tbsp. cut lengths of spring onion
- 1 tbsp. coriander leaves
- 2 tbsp. shredded young ginger
- 1 spur chilli
- 1 tsp. shrimp paste

Thai Sea Food Blog : Preparation
1.Scale, clean, and wash the fish.
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.
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.
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.

Thai Sea Food Blog : Today recipe and tips "Pla Meuk Suam Kung"

Pla Meuk Suam Kung
( Fried Prawn-Stuffed Squid )

Thai Sea Food Blog : Ingredients
- 500 grams squids
- 500 grams prawns
- 1 carrot
- 200 grams green beans
- 200 grams baby corn
- 1 tsp. pepper
- 1.5 tsp. salt
- 2 tbsp. tapioca flour
- 2 cups cooking oil

Thai Sea Food Blog : Sauce Ingredients
- 2 tbsp. ground pork
- 2 tbsp. minced onion
- 1 tsp. chopped coriander root
- 2 tbsp. catsup
- 2 tbsp. oyster sauce

Thai Sea Food Blog : Preparation
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.
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.
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.
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.
5.Now fry the pork together with the onion and coriander root, and add the catsup and oyster sauce.
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.

Thai Sea Food Blog : Today recipe and tips "Pla Wai Nam"

Pla Wai Nam
( Steamed Sea Perch with Pickled Garlic )
Thai Sea Food Blog : Ingredients
- 1 sea perch weighing 500-700 grams
- 3 bulbs pickled garlic
- 2 tbsp. pickled garlic brine
- 1 bulb fresh garlic
- 15 hot chillies
- 3 coriander roots
- 3 roasted dried chillies
- 2 red spur chillies
- 4 tbsp. lime juice
- 1.5 tbsp. light soy sauce
- a few sprigs of mint
- 2 spring onions

Thai Sea Food Blog : Preparation
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).
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.
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.

Thai Sea Food Blog : Today recipe and tips "Kung Phat Yot Maphrao On"

Kung Phat Yot Maphrao On
( Prawns Fried with Palm Heart )
Thai Sea Food Blog : Ingredients
- 200 grams coconut palm heart, cut into narrow strips
- 100 grams shelled prawns
- 1 tbsp. well-pounded hot chillies
- 10 cloves garlic thoroughly pounded in a mortar
- 1 tbsp. fish sauce
- 1/2 tsp. sugar
- 3 tbsp. cooking oil

Thai Sea Food Blog : Preparation
1.Vein the prawns; then wash quickly and drain.
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.
3.Dip onto a serving plate and serve with rice.

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

Tom Yam Pla Kaphong Khao
( Sour and Spicy Sea Perch soup )
Thai Sea Food Blog : Ingredients
- 1 sea perch 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 then cut it across the body into pieces about a finger's width in thickness.
2.Put 3 cups of water in a pot and place on a medium heat.
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.
4.Clean and wash the mushrooms and cut each in half. When the water boils, 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.

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

Pu Phat Phrik
( Crab in Chilli Sauce )
Thai Sea Food Blog : Ingredients
- 1 meaty serrated crab weighing about 600 grams
- 1 cup bamboo shoot cut into long, narrow strips
- 4 medium-sized shiitake mushrooms soaked in water
- 3 spring onions cut into half-inch lengths
half an onion sliced thin
- 5 celery plants chopped into 1.5 inch lengths
- 2 red spur chillies
- 10 cloves garlic pounded well
- 1 tsp. light soy sauce
- 3 eggs
- 1/2 cup milk
- 1 cup chicken stock
- 1 tbsp. oyster sauce
- 1/4 cup medium-hot chilli sauce
- 2 tbsp. catsup
- 10 red hot chillies pounded well
- 1 tsp. sugar
- 2 tbsp. cooking oil
Thai Sea Food Blog : Preparation
1. Wash and crab, remove the shell, and chop into large pieces.
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.
3. Add the crab and stir and turn in the pan until done.
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.

Thai Sea Food Blog : Today recipe and tips "Pla Samli Daet Diao"

Pla Samli Daet Diao
( Fried Sun-Dried Kingfish )
Thai Sea Food Blog : Ingredients
- 1 kingfish 500-700 grams
- 1 tbsp. finely sliced shallot
- 2 tbsp. shredded green mango
- 1 tsp. shredded hot chilli
- 3 tbsp. fish sauce
- 2 tbsp. lime juice
- 1 tsp. palm sugar
- 2 cups cooking oil

Thai Sea Food Blog : Preparation
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.
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.
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.
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.

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

Kung Aweng
( Prawns in Salted Bean Sauce )
Thai Sea Food Blog : Ingredients
- 500 grams prawns
- 1 tbsp. salted bean
- 2 tsp. oyster sauce
- 1 tbsp. sesame oil
- 1 tbsp. sherry
- 1 tsp. sugar
- 1 cup cooking oil

Thai Sea Food Blog : Preparation
1. Shell and vein the prawns, leaving the tail fans on.
2. Fry the prawns in hot oil until golden, remove, drain and set aside.
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.

Thai Sea Food Blog : Today recipe and tips "Pu Op Wun Sen"

Pu Op Wun Sen
(Pot-Roasted Crab with Mungbean Noodles)
Thai Sea Food Blog : Ingredients
- 1 serrated crab weighing about 600 grams
- 50 grams mungbean noodles
- 1 branch of mature ginger root
- 1 tsp. papper
- 1 coriander plant
- 50 grams pork fat
- 2 shiitake mushrooms
- 4 cloves garlic
- 1-2tbsp. oyster sauce
- 1 tbsp. light soy sauce
- 1/2 cup chicken stock

Thai Sea Food Blog : Preparation
1. Wash the crab,remove the shell, and slice the meat.
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.
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.
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.
5. Soak the noodles in water to soften; then, drain and cut into lengths.
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.

Thai Sea Food Blog : Today recipe and tips "Pla Kaphong Khao Rom Khwan"

Pla Kaphong Khao Rom Khwan
(Smoked Sea Perch)
Thai Sea Food Blog : Ingredients
- 1 sea perch weighing 400-500 grams
- 10 hot chillies
- 2 tbsp. tamarind juice
- 1 tsp. chopped garlic
- 1 tsp. lime juice
- 1 tsp. salt
- 1/2 tsp. sugar

Thai Sea Food Blog : Preparation
1. Wash and clean the fish,removing entrail and gills, and then allen to drain.
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.
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.
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.