Om Pla Duk or catfish

Main Ingredient
Catfish, weight 300 grams     1 fish
Fermented fish sauce     50 g.
Lao coriander plants     3
Spring onion plants     2
Ma-kheua puang     60 g.
Ma-kheua pro     5 fruits
Sweet basil, maeng lak     10 g.
Cha-ploo leaves     10 g.
Glutinous rice, soak in water     30 g.
Fresh hot chillies     15
Lemon grass plant     1
Shallot     16 g.
Fish sauce     30 g.
* 30 grams = 1oz. , 1kilogram = 2.24 lbs.

Cooking Method

    * the catfish, cut in pieces
    * Boil 2 cups of water, boil the fish, add fermented fish sauce
    * Pound shallot, fresh chilli, glutinous rice, mix in the fish soup, seasoning with fish sauce
    * Add ma-kheua pro, ma-kheua puang, cha-ploo leaves, sweet basil, lemon grass, spring onion, serve with coriander

Larb

     Laab, also known as Larb and Laap, is a northeastern food. It usually eaten as a part of a set (laab, papaya salad and sticky rice.) The set is accompanied by string beans, sliver of cabbage, water spinach and Thai basil. It can be served as an appetizer. It can also be served as a main course along with other non-northeastern food.

     There are variations of laab, duck laab, chicken laab. Some people like my brother love to include a few pieces of liver in laab.

1    tablespoon    toasted rice   
1/4        shallot, thinly sliced   
1-2        limes   
1/2    lbs    ground pork   
1/4    tablespoon    ground dried chili pepper   
3    tablespoons    fish sauce   
5    sprigs    cilantro, sliced   
3    sprigs    spearmint    Optional
1        green onion, sliced    Optional

     Squeeze juice from 1/3 of the lime on to the ground pork. Mix well and let it marinade for just a couple of minutes until you are ready to cook it.

     For this dish, people normally use a small pot; I use my cast iron pans because they can be heated up really hot, they retain heat well and heat evenly.

     Heat up a pan on high until it is very hot. Add two tablespoons of water and then immediately add your marinated pork and stir. The pork will stick to the pan at first, but then the juice will come out and the meat will loosen from the bottom. Keep stirring until the pork is well done. Traditionally, the pork is undercooked, but I do not recommend undercooking pork for health reasons.

     Put the pork in a bowl a large mixing bowl that will hold all the ingredients. Add fish sauce, green onion, shallot, cilantro, the rest of the lime juice, ground chili pepper and almost all of toasted rice into the bowl. Save some toasted rice to sprinkle on top for garnish. Mix well and taste. It should be a little bit hot. You should be able to taste tartness from the lime juice and the fish sauce. If you need to add more fish sauce or lime juice, don't be afraid. Getting the flavor balance right is a trial and error process.

     Put the mixed ingredients in a serving bowl, garnish with spearmint and sprinkle the rest of toasted rice on top. Serve with vegetables like cabbage, green beans, lettuce and Thai basil.
     Learn more about this and other similarly prepared Salads (Yum) recipes

Squid Pad Ki Mao

Ingredients

1 whole head of garlic cloves, chopped
10-12 fresh Thai chile peppers
3 tablespoons vegetable oil
2 cups fresh squid, use tubes cut into bite-size rings
4 tablespoons fish sauce
3 teaspoons sugar
8-10 kaffir lime leaves
1/4 cup fresh Thai basil leaves

Method

     Coarsely pound the Thai chile and garlic in a mortar and pestle to form a coarse paste. Set aside in a small bowl. In a wok or skillet, heat the oil on medium heat. Add chile paste mixture and stir-fry until the garlic begins to brown (at this stage the chile heat will hit your nose also). Stir in the squid, and cook until done (be careful not to overcook the squid, if you overcook it the squid will lose it's liquid content and become rubbery). Season it with fish sauce and sugar, using more or less as you prefer. Let the chile heat lead the flavor, followed by the salty flavor of fish sauce.

     Add lime leaves and basil, and stir-fry another few minutes. Remove from heat, transfer to dish, and serve with fresh-steamed jasmine rice.

Chicken in Pandan Leaves

Ingredients for chicken:
3 cups chicken breast, cut into dice
5 coriander root (or 1 tablespoon coriander seed), washed and chopped
2 tablespoons fresh garlic, peeled
2 tablespoons thin soy sauce
2 teaspoons Thai pepper powder
5 tablespoons oyster sauce
1 tablespoon sesame oil
1 tablespoon whiskey
60 fresh pandan leaves for wrap
oil for frying

Ingredients for sauce:
4 tablespoons water
1/2 cup sugar
6 tablespoons thin soy sauce
2 tablespoons black soy sauce
1/2 teaspoon salt
2 tablespoons toasted sesame seeds

Method:

     Cut off the root of pandan leaves and clean off the dirt, set aside to dry. In mortar and pestle add coriander root, garlic and Thai pepper powder, pound until becomes fine paste. Put chicken in large mixing bowl, add garlic mixture, soy sauce, oyster sauce, sesame oil and whiskey, mix well then marinade for 2 hours.

     Wrap each piece of marinaded chicken with pandan leaf using the video above as a guide. Make sure each piece of chicken is completely covered. Lay each bundle of pandan chicken into the stacked steadmer. Steam the chicken over boiling water for 10 minutes.

     While chicken is steaming, make the dipping sauce. In a small sauce pan, add water, sugar, thin soy sauce, black soy sauce and salt. Stir until the sugar dissolves. Set aside to cool. Remove the sauce to serving bowl, top with toasted sesame seeds.

     After chicken is steamed, fry chicken in oil on medium heat until cooked through. Serve with sauce and fresh pineapple. Enjoy!

HOT AND SOUR CURRY WITH SHRIMPS + ACACIA OMELETTE

Ingredients

The medium shrimp 8-10 (cleaning, shell).
200 g fish muscle.
Chilli beef 4 tbsp.
Makamepiik water 4 tbsp.
Fish sauce 3 tbsp.
Sugar 1 tsp.
Lime juice.
1 Chaam grip.
3 egg foam (used for making omelette Chaam).

How to do step by step.

     1. The fish to meat cooked in boiling water to scald. Then fish out the meat to be soft ground (if the bone is removed as well), then the fish meat to pound the mortar into the chili as well Chilli beef Are prepared to bring forth the next step.
     2. Boil water in pot wait until boiling. Add chili is mixed with meat, fish Chilli beef (Step 1) Wait until boil seasoning with fish sauce, tamarind water and sugar.
     3. Chaam add shrimp and omelet. (How to make omelette Chaam see below), wait until boiling kang som again if power is off like sour lemon water may be added. When seasoning as needed and then get put cup. And serve immediately with hot cooked rice.

How to make omelette Chaam:

 
     1. Chaam clear, clean and cool to take out a leaflet. Split a length of approximately 1 inch.
     2. The egg to the strike and put in bowl. People yolk and egg white together. Then add the split Chaam already. People to re-Chaam and eggs and mix well.
     3. Set in the oil pan on a medium fire. Add eggs and fry into Chaam. Wait until well cooked yellow. Turn off the light and bring it to drain oil. Split a small square. And used in cooking with kang som. Eat with chili or any other time.

plah koong

Ingredients
* 400 grams medium-sized shrimps, cleaned, shelled and deviened

* 2 lemongrasses, finely sliced

* 1 onion, sliced

* 2 spring onions, sliced

* 1 tablespoon chopped coriander

* 2 kaffir lime leaves, finely sliced

* 10 mint leaves

* 5-10 chilies, chopped

* 2 tablespoons roasted chili paste

* 3 tablespoons lime juice

* 2 tablespoons fish sauce

* 1 teaspoon sugar
 

Preparations

     1. Heat water in a pot until boiling. Then scald the shrimps in boiled water for just a short time. Remove and drain.


     2. In a small bowl, prepare the sauce by adding lime juice, fish sauce, sugar and roasted chili paste. Stir until all ingredients mixed well.


     3. In a big bowl, add the shrimps, prepared sauce, lemongrass, onion, chili, spring onion, coriander, kaffir lime leaves and mint leaves. Stir until all ingredients mixed well.


    4. Transfer to a serving plate. Garnish with coriander leaves and serve immediately.

SWEET AND SOUR FRIED EGGS

Ingredients

* 6 chicken or duck eggs

* 3/4 cup tamarind juice

* 1/4 cup palm sugar (or brown sugar)

* 1/4 cup fish sauce

* 1/4 cup of cooking oil

* 10-15 shallots, sliced thinly

* coriander leaves (for garnishing


Preparations

     1. Heat oil in a wok, and fry the all eggs (one at a time) until crispy and turns to yellow color. Then put the fried eggs in a serving plate and put it aside for now

     2. Heat oil in a wok and fry the sliced shallots until brown. Be careful not to burn it, then put it in a bowl and put it aside as well.

     3. Use the left over oil from eggs and onion. Add palm sugar,tamarind juice and fish sauce. You can taste and add more if you want. However, the original taste should be sweet and sour.

     4. Pour the tamarind suace over fried eggs and sprinkle with the fried shallots. Before serving, garnish with fresh coriander leaves on top and serve immediately.