Monday, February 28, 2011

Thai Spicy ground Fish with toasted rice ( 2nd )

Thai spicy ground fish with toasted rice or "Larb Pla: ลาบปลา" in Thai. This is my second time that I did entry on my blog. Here is the first one.
I learn how to make the dish look more colourful and I toasted the rice with lemongrass and kaffir lime leaves. That made the toasted rice is aromatic. I did learn to cook Larb on the pan same like the street vendor in Bangkok. I am so satisfied with my Larb Pla this time. This recipe is good for person who love hot hot spicy food.

1) 2 filet's tilapia
2) 5 sprigs cilantro
3) 2 green onions
4) 2 springs mint
5) 2 kaffir lime leaves
6) 2 Shallots
7) 1/4 red pepper ( optional)
8) 2 Tbsp lime juice
9) 2 Tbsp fish sauce
10) 1/2 Tbsp ground dried chili pepper
11) 1 Tbsp toasted rice powder

1) Wash lemongrass and kaffir lime leaves.
2) Bring 1 cup of uncooked sticky rice to toast on medium heat. Tear kaffir lime leaves and cut lemongrass stem into 1" length on the pan.
3) Stir constantly to avoid the sticky rice get burn.
4) When the sticky rice turn changed colour to gold.
5) Take the kaffir lime leave and lemongrass out from the toasted rice.
6) Bring to toasted rice to grind with the mortar and pestle or you can use the blender for more convenient. .

7) I made the toasted rice is more than I use in this recipe. But I save in the container for the future.

8) Put 2 cups of dried chili pepper on the pan with medium heat.
9) Stir constantly to avoid burning until dried chili pepper turn to dark colour.
10) Use the blender to grind the dried chili pepper.

11) Place into a container and set aside.

12) Wash all vegetables.
13) Chop mint, cilantro, red pepper and green onions. Slice shallots and thinly slice kaffir lime leaves.
14) Wash the filet's tilapia and pat to dry.
15) Use the cleaver to grind the tilapia.
16) Pour a cup of water to boil on high heat to cook the fish.When the water is boiling.
17) Put the ground fish into the pan.
17) Let it boils for 4-5 minutes until the fish is cooked. Take some water out from the pan and left very small amount.
18) Add fish sauce, lime juice, ground dried chili pepper, toasted rice powder.
19) Stir well until all ingredients get together.
20) Add chopped vegetables.
21) Toss thoroughly and taste your Larb Pla. It should be a little bit hot and sour. You should be able to taste tartness from the lime juice and the fish sauce.
22) Spoon the Larb Pla onto a serving plate, sprinkle with the remaining mint leaves, then serve immediately with steamed sticky rice.

Friday, February 25, 2011

Thai spicy shrimp salad with lemongrass

Thai spicy shrimp salad with lemongrass or "Plah Gung: พล่ากุ้ง" in Thai. I had it before last time we went to Bangkok. I have Thai friend came to visit me at the house and she teach me how to cook Pla Gung. It is hot and sour shrimp salad with lemongrass. Thank you Peepom for inspired me to cook Plah Gung. Very yummy.

1) 25 Shrimps
2) 5 stalks lemongrass
3) 2 kaffirlime leaves
4) 2 shallots
5) 3 fresh chilies
6) 5 sprigs cilantro
7) 2 sprigs mint
8) 1 Tbsp chilli paste in soy bean oil (Namprik Pao)
9) 2 Tbsp lime juice
10) 1 tsp sugar
11) 1 and 1/2 fish sauce

1) Peel shell of shrimps and wash very well and set aside.
2) Pour 3 cups of water into the pot on high heat.
3) When the water is boiling.
4) Add shrimps to scald in the boiling water for a minute. Please make sure, don't over cook shrimps.
5) This is Chilli paste in soy bean oil or "Namprik Pao" in Thai.
6) Wash all vegetables.

7) Thinly slice vegetables.
8) In mixing bowl, add 1 Tbsp Namprik Pao.
9) Add fish sauce, sugar and lime juice. Stir well until all ingredients get together.
10) Add scalded shrimps.
11) Mix the shrimps into the sauce.

12) Add all sliced vegetables into the bowl.
13) Then toss to mix well.
14) Spoon the Thai spicy shrimp salad with lemongrass onto a plate and serve immediately.

Wednesday, February 23, 2011

Stir-Fried Calamari with Prik Khing Curry Paste

Stir-Fried Calamari with Prik Khing Curry Paste or "Phad Prik Khing Plamuk: ผัดพริกขิงปลาหมึก" in Thai. I made Stir-Fried Calamari with Prik Khing Curry Paste several times for my family and friends. They love it. I really like the combination between Prik Khing curry paste, calamari ( squid ) and green beans together. It is very easy to make Phad Prik Khing. I hope you try to make it sometime.

1) 1 Lb frozen calamari
2) 2 kaffir lime leaves
3) 20 green beans
4) 2 Tbsp canola oil
5) 3 Tbsp Prik Khing curry paste
6) 3/4 Tbsp sugar
7) 1/2 Tbsp fish sauce

1) This is frozen calamari. It is fully cleaned trimmed and ready to be cooked. You can thaw overnight in bag in the refrigerator, or place the package under cold water for 10-15 minutes until thawed.
2) Prik khing curry paste made with ginger as a main ingredient. Prik king literally means chilli ginger. But in fact this paste is prepared with dried red chillies, shrimp paste, onion, garlic, lemongrass, kaffir lime peel and galangal.
3) Wash green beans and cut the both end of green beans.
4) Cut green beans into 1.5 " length.
5) Wash kaffir lime leaves.
6) Tear the kaffir lime leaves and thinly slice.
7) When the calamari thawed, wash it very well and drained.
8) Pour 2 cups of water to boil on high heat.
9) When the water is boiling, add calamari to scald for 1-2 minutes.
10) When the calamari is half way to cook then drain and set aside.
11) Heat canola oil in a pan on medium heat.
12) When the oil is hot, add Prik Khing Paste into the pan. Stir well for a minute.
13) Add scalded calamari.
14) Add thinly sliced kaffir lime leaves. Stir well for another minute until ingredients mix thoroughly.
15) Add cut green beans. Stir well until green beans are getting soft.
16) Season with fish sauce and sugar.
17) Place the stir-Fried calamari with prik khing curry paste on a plate, and serve immediately.