Monday, October 29, 2007

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.

Wednesday, October 24, 2007

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.