Friday, November 8, 2013

Thai steamed Bronzini fish with lime sauce

 Thai steamed Bronzini fish with lime sauce; "Pla  Bronzini Neung Ma Nao"  ปลาบรอนซินี่นึ่งมะนาว

Ingredients for the steamed fish
1) 1.2 Lb Bronizini 
2) 3 stalks Lemongrass
3) 5 Kaffirlime Leaves
4) 1/4 tsp salt
5) 2 and 1/2  " galangal roots

Ingredients for the lime sauce
1) 4Tbsp Tbsp lime juice
2) 10 fresh chillies
3) 12 cloves garlic
4) 4 Tbsp fish sauce
5) 2 Tbsp sugar
6) 2 sprigs cilantro
7) 1/8 tsp salt
8) 1 and 1/2 cup of water
9) 1 Tbsp soy sauce

1) Wash lemongrass, kaffir lime leaves and galangal roots.
 2)  Rinse Bronzini inside and out
 3) Tear kaffilime leaves, slice galangal and use the pestle to smash lemongrass then cut into 1.5 " length. 
 4) Score the Bronzini at an angle all the way to the bones on both sides to help it cook faster and the sauce get through the fish better.
 5)  Tuck lemongrass, kaffir lime leaves and galangal inside the cavity.
 6) Place a fish on a steaming dish, sprinkle with a salt.
 7) Heat water in a steamer until boiling. Then put the prepared fish in the steamer and leave it for 15-20 minutes or until the fish is cooked.

8) On the mean time while we are steaming the fish. I will make a lime sauce. Wash cilantro, peel garlic and pick up the stems of fresh chilies.

9) Bring water 1 and half cup to boil, add salt, soy sauce and cut cilantro root.

10) Chop garlic and fresh chillies into very pieces.
11) Add chopped garlic and fresh chillies. Turn off the heat. 
 12) Add sugar, fish sauce and lime juice. The taste should be sweet, sour and spicy.

 13) When the fish is cooked, remove from the heat,  place the steamed fish into a serving plate and  pour the spicy lime sauce over the steamed fish.

 14) Garnish with cilantro and serve immediately.

Monday, November 4, 2013

 Phad Kana tofu krob. Vegetarian stir fried crispy tofu with Chinese Broccoli. ผัดคะน้าโทฟุ

1) 1 package of fried tofu crispy
2) 5 stalks of Chinese broccoli
3)  6 fresh chillies 
4) 9 small cloves garlic
5) 2 Tbsp vegetarian mushroom oyster sauce
6) 1 Tbsp soy bean paste
7) 2 Tbsp seasoning sauce
8)  4 Tbsp water
9)  1/2 Tbsp sugar
10) 2 Tbsp canola oil

1) Discard yellow or hard leaves of Chinese broccoli , peel stems skin then wash dirt.

 2) Then cut leaves into 2" length, slice the stems into 2" length.
3) Cut fried tofu into a 1/2 centimeter.

 4) Peel garlic. Pick up the hot Thai chili from stems.
 5) Cut hot Thai chili in half and nice garlic.

6) Put canola oil into pan with medium heat.
 7) When oil is hot put cut chili and minced garlic on the pan, stir fry until fragrant.
 8) Add cut fried tofu. Keep stir well until tofu is getting cook and crispy.
 9) Add sugar, seasoning sauce, vegetarian mushroom oyster sauce and water.
 10) Stir fry until all ingredients get together.
 11) Add cut Chinese broccoli.
 12) Stir fry until Chinese broccoli is getting cook, then remove from the heat.

Sunday, November 3, 2013

Salmon fried rice ; ข้าวผัดปลาซามอน

1) 2 cups cooked rice
2) 1 salmon fillet
3) 2 eggs
4) 2 Tbsp seasoning sauce
5) 1/2 Tbsp sugar
6) 2 Tbsp canola oil
7) 1 carrot
8) 4 cloves of minced garlic
9) 1 green onion

1) I have frozen salmon fillet.

2) Peel carrot and garlic.
 3) Mince garlic and cut carrot into small dices.

 4) Wash green onion then cut into small pieces.

 5) Heat oil in a pan on medium heat.  
 6)  When oil is hot, add minced garlic and diced carrot then fry until fragrant.

 7)  Add eggs, scramble eggs with spatula and spread in a thin layer. .

 8) Add cut salmon in a pan, stir fry until the salmon is getting cook.

 9) Add cooked rice.
 10)  Add sugar and seasoning sauce.
 11)  Stir fry until all ingredients mix thoroughly.
 12) Add cut green onion. Stir quickly and remove from the heat.