Kaeng Tai Pla

Main Ingredient

Cotton fish     1 fish
Fish viscera sauce     30 g.
Kaffir lime leaves     3 leaves
Chilli paste Ingredient
Sliced turmeric     3 bulbs
Slice galangal     16 g.
Shallot     8 g.
Garlic     4 g.
Chopped lemon grass     24 g.
Fresh hot chilli     30
Pepper seed     5 g.
Shrimp paste     7 g.
* 30 grams = 1oz. , 1kilogram = 2.24 lbs.

Chilli paste cooking

    * Pound all the mixture until ground
    * Wash and clean shrimps, cut off the heads before weight, cook with salt until fragrant and turn red.
    * Leave until warm then peel (edible amount is half of the original weight).
    * Cut shrimps in one-centimeter pieces for mixing with Nam Phrik.  
    * Prepare Nam Phrik by pound grilled (or by microwave) shrimp paste with garlic until fine, add hot chilli and bash.
    * Put pieces of shrimps, seasoning with lime juice, palm sugar, fish sauce and ma-kheua phuang.
    * Serve with side dish; cucumber, wing bean, white turmeric and crispy catfish according to proportion.

Cooking Method 

    * Clean the fish, grill and take the meat
    * Heat 2 cups of water until boiling, mix viscera sauce until boiled, strain and heat
    * Mix chilli paste, fish meat, after boiling add shredded kaffir lime leaves, serve with fresh vegetables; parkia, cha-om, yard-long bean, wing bean, cucumber