Thai Spicy Bamboo Shoot in Bai Yanang Juice Salad

Thai Spicy Bamboo Salad or Soup Nor Mai: ซุบหน่อไม้ in Thai. This is another Esarn food that I want to learn to make for myself at once. I like the taste of Soup Nor Mai, very sour and hot. I got a bottle of bamboo shoot in Bai Yanang Juice. Let's see how can I make my new dish.

Ingredients:
1) 1 bottle of bamboo shoot in Bai Yanang Juice.
2) 4 shallots.
3) 2 Green onions
4) 3 sprigs cilantro
5) 5 Lao cilantro (Optional)
6) 1/2 Tbsp lime juice
7) 1/2 Tbsp fish sauce
8) 1 Tbsp toasted rice powder
9) 1/2 Tbsp ground dried chili pepper
10) Mint and sesame seed for garnish

Preparation:
1) Prepare the ground dried chili pepper. Those photos show you big amount because I made for the next time . It's easy to find and you can buy any store. Put dried chili pepper on the pan with medium heat.
2) Stir constantly to avoid burning until dried chili pepper turn to dark red.
3) Here I used mortar and pestle to grind the dried chili pepper. You can use the electric grinder for more convenient.
4) Set aside ground dried chili pepper for the dish.
5) Bring 1/2 cup uncooked rice to toast.
6) Stir constantly to avoid burning until rice turn to dark colour.
7) Bring toasted rice to grind , you can use the grinder to save sometime and more convenient
8) Set aside toasted rice powder.
9) Peel shallots and wash dirt.
10) Then slice into small pieces.
11) Wash green onions, cilantro and Lao cilantro.
12) Cut into very small pieces.
13) This is a bottle of bamboo shoot in Bai Yanang juice. You can get in Asian grocery.
14) Open the bottle and bring to boil for 10-15 minutes.


15) Add toasted rice powder, ground dried chili pepper, fish sauce and lime juice.
16) Mix well until all ingredients get together.

17) Add sliced vegetables.
18) Stir well and taste. It should be a little bit hot and sour. I hope you enjoy my new dish.

North Eastern Thai Spicy Mackerel Dip

North Eastern Thai Spicy Mackerel Dip or " น้ำพริกปลาทู Num Prik Pla Tu" in Thai or you can call in Esarn Pon Pla Tu; ป่นปลาทู. Pon Pla Tu or Num Prik Pla Tu is Northeast of Thailand food. It is Thai spicy mackerel dip that we like to serve with rice or sticky rice. There is so many ways to make Num Prik Pla tu but I will show you how to make it with Esarn style that I remember from the street vendor. I am pretty sure I have the main ingredients to make it really good and healthy dish. We like to serve with fresh vegetables like cabbage, cucumber, Thai eggplants or long green beans. This is very simple to make it and I am really like the dish. This is one of favorite of Esarn food in our kitchen.

Ingredients:
1) 1 steamed mackerel (You can see 2 of mackerels in the photos but I used only one)
2) 5 Roasted Thai chili
3) 7 Roasted shallots
4) 8 Cloves Roasted Garlic
5) 1 and 1/2 cup of water
6) 3 sprigs cilantro
7) 1 green onion
8) 1 and 1/2 Tbsp fish sauce
9) any fresh vegetables to serve with like Thai eggplant, cabbage or cucumber.

Preparation:
1) This is steamed mackerel that I got it from the Asian market.
2) Then bring the mackerel to defrost.
3) Peel garlic, shallots, remove chili stems, wash dirt, and pat dry.
4) Bring mackerel, garlic, shallots and chili to grill. Here I used an oven to roast the steamed mackerel garlic, shallots and chili with 350 F for 45 minutes or until cooked.



5) Wash dirt from cilantro and green onion.
6) Slice cilantro and green onion into small pieces.
7) While you are roasting the mackerel, garlic, shallots and chili in the oven, pour 1 cup and half of the water into the pot, add pinch of salt, cilantro root to boil. When the water is boiling add 1 and 1/2 Tbsp of fish sauce into the pot and turn on the low heat.
8) In a pestle and mortar, pound together the roasted chilies, garlic, shallots into a paste.

9) Pick out only the meat of one grilled mackerel and put into the mortar.
10) And pound everything together.
11) Add the soup from the pot for 3/4 cup.
12) Adjust the seasoning with fish sauce for saltiness.
13) Add sliced of green onions and cilantro.
14) Then mix all ingredients together. If the paste is too thick add a little soup from the pot to the paste to make it soupier.
15) Spoon Spoon the dip into a bowl and serve with fresh vegetables you like.

Thai Wide Noodle in thick sauce with Shrimp

Thai Wide Noodle in thick sauce with Shrimp "Kuaytiao Rad Na Gung" This is my first recipe in two months that I had been gone to the outdoor festival with my husband and we are just back from a trip to Southeast Asia. We had a wonderful time with the place that we have never been to and nice time to visit my family and friends. We went to the Angkor Wat in Cambodia and Vientiane is the capital city of Laos and we stayed in the very nice hotel and we had tried so many kinds of Southeast Asia food. Every dishes we had from this trip was so amazing. I will go back to look at my photos and think about the food I had on last trip and I will try to make all of it with my own version. I had Rad Na Gung some restaurant in Bangkok. I want to try to make this recipe in my kitchen. Let's try my Rad Na Gung.

Ingredients for thick sauce:
1) 25 medium shrimps
2) 10 baby corns
3) 2 carrots
4) 4 stalks Chinese broccoli
5) 2 Tbsp oyster sauce
6) 2 Tbsp lite soy sauce
7) 1/2 Tbsp sugar
8) 1 tsp lime juice
9) 1 Tbsp canola oil
10) 2/3 cup of water
11) 1 Tbsp tapioca flour and 1/3 cup of water
12) 1 and 1/2 Tbsp. soy bean paste
13) 3 cloves garlic
14) 1 tsp dried pepper

Ingredients for the noodles:
1) 1 package wide noodle
2) 1 Tbsp canola oil
3) 1 Tbsp dark soy sauce

Preparation:
1) Add 1 Tbsp tapioca flour and 1/3 cup of water in a small bowl and set aside.
2) Peel the shell shrimps and clean it well then set aside.
3) There are my favorite vegetables that I like to have on my Rad Na Gung, carrots, baby corn and Chinese broccoli.
4) Wash Chinese broccoli, discard yellow or hard leaves and peel stems' skin. Cut leaves into 2" lengths, and slice peeled stems.

5) Peel garlic, wash dirt, and mince.
7) Place wide rice noodle on a plate, heat in microwave about 2 minutes, and separate clumped noodles into single strips or sometime I can get fresh wide noodle from the market that it is still soft and I don't need to heat in the microwave. I can separate clumped noodles.

8) Heat oil in pan with medium heat.
9) When pan get hot and put separated wide rice noodles into the pan .
10) Add dark soy sauce.
11) Stir fry until dark soy sauce cover all noodles and set cooked noodles aside.
12) Heat oil about 1 Tbsp in a pan on medium heat when pan get hot put minced garlic into a pan until fragrant.

13) Add shrimps.
14) Then season with lite soy sauce , soy bean paste, sugar and oyster sauce.
15) Stir fry all ingredients until the shrimp is cooked.
16) Add 2/3 cup of water into the pan and all of vegetables.
17) Add tapioca flour water into the pan and stir quickly until sauce is getting thicker.
18) Add lime juice, sugar and dried pepper then then taste as you like.
19) You have the gravy sauce and cooked noodle.
20) Put cooked wide rice noodles on plate.
21) Then top with the sauce, sprinkle some ground pepper, and serve hot. Enjoy :-)