Wednesday, June 27, 2012

Grilled baby octopus with hot sauce

 Grilled baby octopus with hot sauce ; ปลาหมึกย่างกับน้ำจิ้มทะเล. I always have the grilled octopus at Greek resturant and I love to enjoy the rich, meltingly tender taste of the marinated octopus mixed with the smoky taste of the grill. Here is the Thai style grilled octopus with hot sauce that I would love to share with  you. This is one of my favorite seafood dishes to prepare when the weather gets hot.

Ingredients for the sauce:
1) 2 cloves garlic
2) 2 sprigs Thai basil
3) 8 Thai hot chilies
4)  1/2 Tbsp palm sugar
5) 3 Tbsp lime juice
6) 3 Tbsp fish sauce
7) 1/8 tsp salt

Ingredients for the grilled octopus:
1) 1 Lb. baby octopus
2) 1/2 Tbsp turmeric powder
3)  1/2 Tbsp black soy sauce
4)  skewers

1) Thaw the octopus if is is frozen.
 2) Clean the octopus, use a small sharp knife to remove the gut by either cutting off the head entirely or by slicing open the head and removing the gut. Pick up the body and use the index finger to push up the beak. Remove the beak and discard. Clean the octopus thoroughly.
 3) Toss the turmeric powder, black soy sauce and 1/2 cup of water.

 4) Combine the octopus and the marinade and put in the fridge while you are making a hot sauce.
5) Peel garlic, remove chillie stems, and pick up Thai basil leaves then wash dirt, pat dry.
 6) Cut into small pieces, and well pound in a mortar.
 7) Add fish sauce, lime juice and palm sugar.
 8) Mix well and taste for your own favor.

9) Fire up that grill. Please don't forget to add some kind of wood smoke. While your grill is heating up, skewer the octopus. 

 10) Grill over the smoky fire.

 11) Grill over the smoky fire - covered - for 3 minutes, then turn them over and grill for 3 minutes more.

 12) Serve while still hot with hot sauce.

Sweet Tapioca with cantaloupe

 Sweet Tapioca with cantaloupe or Sa Khu cantaloup.

1) 2 cup small tapioca pearls
2) 2 cup coconut milk
3) 1/4 tsp salt
4) 1 cantaloupe
5) 8 cups water
6) 1/2 cup sugar

1)  Tapioca pearl
2) Add 8 cups of water in a pot, bring to boil on medium heat, transfer tapioca pearls in a pot, stir regularly.

3)  Stir until it becomes transparent. Remove from the heat.
 4) Transfer cooked tapioca pearls into sifter, wash thoroughly and stir to remove sticky paste.
 5) Place in a bowl. Heat sugar 1/4 cup of sugar and 1/2 cup of water in a pot on medium heat, stir until dissolve, bring to boil for a few minutes, remove from heat and place it in a bowl then mix together.
 6) Divide cantaloupe in half, remove seed and spoon like a ball.

 7) Boil coconut milk on medium heat, add sugar and salt, stir until sugar dissolve. Remove from heat and place it in a bowl.
 8)  Spoon cooked tapioca pearls in dessert bowl.
 9) Add coconut milk.
 10) Top with  cantaloupe balls. Enjoy.

Wednesday, June 20, 2012

Shrimp Massaman Curry with avocado

 Shrimp Massaman Curry with avocado or Kaeng Massaman Gung; แกงมัสมั่นกุ้ง. I had Thai dinner with a friend of us in Bangkok Garden, Bethesda, MD. WE order Massaman Curry Shrimp and it came out with avocado. It took me for two years to try to make this recipe me in my kitchen. My husband loves avocado but he is not crazy to put on Thai curry but I really like it.

1) 15 Shrimps
2) 4 avocados
3) 2 Tbsp roasted peanut
4) 6 Green cardamom pods.
5) 3 shallots
6) 1 " Length roasted cinnamon stick
7) 2 1/2 Tbsp Tamarind juice.
8) 2 Tbsp fish sauce
9) 2 cup Coconut milk
10) 1/2 Tbsp palm sugar
11) 3 Bay leaves
12) 3 Tbsp Massaman curry paste
13) 1/2 Tbsp canola oil

1) Clean and peel shell of shrimp.
 2) This is roasted peanut, palm sugar, fish sauce and massaman curry paste.
 3) The picture of avocado is only three avocados but I actually use four avocados on this recipe.
 4) Cut avocados in half. Remove the seed.
 5) Cut into 4 pieces.
 6) There are roasted peanuts, cardamom seeds, bay leaves, shallots and cinnamon stick.
 7) Tamarind juice.
 8)  In a pot, heat canola oil in medium heat, when the oil is hot, add massaman curry paste. Stir for a minute.
 9) Add coconut milk then  Stir until a film of the oil on surfaces. Add roasted peanuts, cardamom seeds, bay leaves, shallots and cinnamon stick in to the pot.
10) Add shrimps continue cooking for 2-3 minutes until the shrimp is cooked through.

11) Add cut avocados.
12) Add palm sugar and fish sauce. Turn off the heat
13)  Place into a serving dish and Enjoy the curry with cooked rice.