spicy sour fish and okra curry

Spicy Sour Fish & Okra Curry : แกงส้มกระเจี๊ยบเขียว

I went to a new branch of "Taling Pling" restaurant in Sukhumvit 36 for lunch with my mate a few days ago. I saw this  "Gaeng Som with Okra" in their meu. Out of curiosity, I ordered this dish and I was not disappointed. Its absolutely delicious. I have to confess here that I had never tried okra before. (I know that I can be narrow-minded when it comes to food. I need to learn to be more open-minded. A lesson is well learned!) Then, I came back home and dreamt about it. Yes, its that good... I told myself that I need to cook it. Yesterday, I went out to find some okra and managed to cook this curry. Hence this recipe. 

Lots of fresh Seabass Fillets or Shrimps (shelled and deveined) 

Lots of organic Okra, trimmed and halved.

Tamarind Paste

Lime Juice/ Wedges

Fish Sauce

Palm Sugar 

Water, 5-6 cups 

Curry Paste

5-6 Dried Red Chillies, soaked in water till soft and roughly chopped (You can add as many chillies as you like. This depends on how you can handle spiciness.)

5-6 Medium Shallots, roughly chopped 

1-2 Grachai or "Lesser Ginger"- Rhizome grows in bunches of slender and long orange finger-like roots and, in Thailand, its normally used in fish or seafood dishes.), peeled and roughly chopped

1/2 or 1 Tablespoon of Shrimp Paste

Preparation 

Set a pot with water on high heat, bring to the boil. Add half of shrimp/seabass, leave till cooked through. Do not stir. Turn off the heat, remove and keep dried one side. 

First, we need to prepare the curry paste. Using stone mortar and pestle, pound all ingredients (for curry paste) till very fine. Add cooked shrimp/seabass and pound till everything is mixed well. By adding cooked shrimp/seabass meat into the paste, this will help to thicken the curry, so the broth will not be too watery (like in the cheap version of Gaeng Som that requires no effort that you often see on the street side, in the market or restaurants that the cooks couldn't care less for the quality.) and it helps to add more flavour to the broth as well. Keep the paste one side. (To make it easier, you can just put everything into a blender. Press a button and its done! Cooking the paste this way is very easy but the paste won't be as good. Oh well, you can't have it all.) 

Now the broth, set another large pot with water on medium-high heat, bring to the boil. Add curry paste, bring to the boil again. Add the second half of fresh shrimp/seabass. Do not stir and leave to cook. Wait till the broth is back to the boil. Add okra and add fish sauce, tamarind paste and a little of palm sugar. Taste if more seasoning is needed. The soup should taste spicy, salty, slightly sweet and very sour. To me its important to not leave the  okra in the hot broth too long as I like the okra green and crunchy. Turn off the heat. Squeeze some lime on top just before serving. (It needs to taste tangy to be delicious. If you added the lime while its cooking, the sour favour would be disappeared/ruined by the heat.) Serve hot with a cup of steamed wholegrain rice. Delicious!

salmon fillet with spicy green mango salad

Salmon Fillet served with Spicy Green Mango Salad : ปลาซาลมอนทอดยำมะม่วง

This dish is one of my "PMS" dishes. I mean it helps to ease PMS when my hormones is running wild inside of me. I seem to intensely crave for food that's  spicy, tangy and salty altogether... something like "Som Tum" or  any spicy salad dish aka "Yum" (I know that I should limit "salt" intake but what can I do.  I can't resist. I am helpless as I am just a woman with PMS... you know what I mean.)

This dish is very simple and easy. It takes 10 minutes to prep and then 5 minutes to put everything together. Its light and it has all of bold flavours in one dish.  To me, its just perfect. Find below my recipe

2 Salmon Fillets (Premium Quality is preferred.)

1 Medium Organic Green Mango, peeled & then julienned

1/2 Cup of Roasted Cashew Nuts

3-4 Medium Red Shallots, thinly sliced 

3-4 Red & Green Bird-eye Chilies, thinly sliced

1-2 Tablespoons of Organic Lime Juice (Depends on how tangy the raw mango is)

2-3 Tablespoons of Premium Quality Fish Sauce

2 Tablespoons of Olive Oil (Extra light & mild)

1 Tablespoon of Sugar Syrup (made from un-refine Brown Sugar is preferred.)

Organic Coriander Leaves

Preparation 

You can choose to grill or fry the fish. (Note : Normally, in Thailand, "Big-eye Trevally" fish is popularly used in this dish - its called "Pla Samlee" in Thai and the dish is called "Pla Samlee Yum Mamuang" but this time, I replaced it with salmon as I like salmon better with Omega 3 thing. ) I did choose to fry it lightly with olive oil. Brush  both sides of the salmon fillet with olive oil and seasoning with sea salt and ground black pepper. Set a saucepan over medium-low heat, wait till becoming hot (but not too hot) . Place salmon fillet into a pan skin-side down. Fry slowly till the skin is crispy. Turn and leave to cook to your liking.( I personally don't like to over-cook salmon.) Remove from a saucepan and keep one side.

In a small mixing bowl, add sugar syrup, fish sauce, lime juice & chopped chilies. Whisk to combine everything well. Taste if more seasoning is needed. (It should taste sweet, tangy, spicy and then a little salty. Then again there is no definite rule as its your salad. You should cook/dress it to your liking.) Then add some julienned green mango and sliced shallot. Keep one side.

In a serving plate, place a fried salmon fillet on a bed of julienned green mango.  (If you couldn't be able to find Thai green mango, any kind of raw mango will do. You can, as well, use green apple but you won't get an original taste of this dish.) Sprinkle with roasted cashew nuts and coriander leaves. Pour the dressing over the salad and serve immediately. This  dish will satisfyingly make a nice & light lunch on your "PMS" day. Oh well, it does for me.

Serve : 2

spicy rustic thai anchovy-relish served with boiled eggs and fresh mixed veggies

Nahm Prik Plara : น้ำพริกปลาร้า (เสิร์ฟกับไข่ต้มและผักสด)

Last weekend, I really missed "Nahm Prik Plara" that mum used to cook at home. I don't normally cook "Plara" not that I hate it or something but because I don't know where to get good "Plara" from. One of my good mates is from Isaan. Therefore, she always has good "Plara" stored in her fridge. I asked her to come over for dinner and asked her to bring a good cup of cooked "Nahm Plara" (She boiled it first and then (double) drained well and kept only fine "Plara" liquid in a cup.) So, I could put this rustic relish together and we could have delicious dinner together at my place. 

Find below my recipe of this rustic spicy Thai anchovy relish "aka" Nahm Prik Plara 

2 tablespoons of Plara liquid, boiled & drained well (You can always add as much as you like.)

1 fillet of sea-bass, poached/cooked

2-4 of organic red chilies, roasted & peeled 

2-4 of organic green chilies, roasted & peeled

3-4 of organic red Shallots, roasted & peeled 

2-3 of organic garlic, roasted & peeled

2-3 tablespoons of premium fish sauce

2-3 tablespoons of organic lime juice 

A dash of un-refined brown sugar 

3-4 organic eggs, boiled & halved 

Fresh organic coriander leaves & spring onion

Lots of mixed organic fresh or boiled vegetables (You can serve this delicious rustic relish with lots of vegetables that you like.)

Preparation

Pound roasted red & green chilies (I used mixed chilies because I want to achieve mixed colour in my relish but if you like  only green or red. You can choose to use only one colour of chili.), roasted red shallots and roasted garlic by using stone mortar & pestle till almost fine. Add fish fillet, pound roughly till mixed well. Add plara liquid, fish sauce, lime juice & a dash of brown sugar. Taste if more seasoning is needed. Sprinkle with chopped fresh coriander leaves & spring onion. Remove into a serving cup. Serve in a platter with mixed fresh or boiled organic vegetables and halved boiled eggs or fried pork and a good cup of  steamed whole grain rice. 

Serve : 2-3

Dtom Yam Pla Sai Woonsen : Thai Hot & Sour Seabass Soup with Vermicelli

Dtom Yum Pla Sai Woonsen : ก๋วยเตี๋ยวต้มยำปลาใส่วุ้นเส้น
 

Last month was a very hectic month for me. I was kept so busy with work and many things. I didn’t have time of my own at all. I was running around doing many things. Honestly, I have to say that I feel old this year. I feel like everything has changed. (People, who I had known for years, passed away. Kids have grown up, and good friends are now somewhere far away.) Life seems to be changed , stranger and tougher.

Last weekend, I just had time of my own for 2 days.. I decided to cook something at home as I ate out for a whole month and I miss cooking to bits. I went food shopping and found this fresh “Seabass”. Hence, this recipe of “Dtom Yum Pla”

This “Dtom Yum Soup with Vermicelli” is easy to cook & very delicious. 

Find below my recipe,

300-400 G. Fresh Seabass Fillet, thickly sliced.
2 Organic Lemon Grass, crushed and thickly sliced.
2-3 Organic Kaffir Lime Leaves, shredded.
3 Organic Red Chilies, crushed and roughly sliced.
A Handful of Organic Mushrooms. cleaned.
3-4 Cups of Chicken Stock
2-3 Tablespoons of Sweet Roasted Chili Paste
2-2 Tablespoons of Fish Sauce (Premium Quality is preferred.)
3 Tablespoons of Lime Juice
100 G. Vermicelli (Unbleached), soaked & cut.
Fresh Organic Spring Onion, Coriander Leaves & Thai Long Leave Parsley, roughly chopped.

Preparation

Set a large saucepan with water over high heat. Bring water to a boil, when it’s boiling, add vermicelli and mushroom. Leave to cook for a few minutes. Drain and keep warm one side.

Set the chicken stock over medium-high heat. Add lemon grass, kaffir lime leaves & chili, wait till the soup is boiling & aromatic. Add fish fillet (Leave too cook for a few minutes. Do not stir – you don’t want a fishy smelly soup.) and then wait till the soup is back to a boil again. Then add fish sauce, and sweet roasted chili paste. Lastly, add lime juice. Taste if more seasoning is needed. Turn off the heat.

Arrange pre-cooked vermicelli & pre-cooked mushrooms in a serving cup. Pour the soup on top and sprinkle with fresh spring onion, coriander leaves and long leave parsley.

Serve: 2

pan-fried salmon teriyaki

Pan –fried Salmon Teriyaki

I cooked a 4 course meal last weekend. The good thing about 3-4 course meal is that we can have cute, stylish & simple presentation like we see in those fancy restaurants as each portion contains little food - the reason is in order to protect our guests to not be too filled up since the 1st or 2nd course.

My 4 course started with exotic fruit salad, wanton soup, salmon teriyaki, & cheese plate with fresh fruit. The theme was “Asian Fusion”.

Find below my recipe of Pan-fried Salmon Teriyaki

3-4 fillets of fresh Salmon, I prefer premium - Scottish Salmon
½ cup of Shoyu – Japanese Soy Sauce
¼ cup of light & mild Olive Oil
3-4 tablespoons of Mirin
A dash of Brown Sugar

For Garnish
Yellow Lemon
Steamed Rice


Preparation

Heat a Griddle or a Fry-pan over medium-high heat
Brush the Griddle/ Fry-pan with Olive Oil
Place Salmon fillets on a hot Griddle/ Fry-pan, leave them for a few minutes and then turn (Cook to your liking, I personally like mine cook medium-rare as we can always eat it raw anyways. If it’s over cooked it becomes hard & not tasty.)
Remove the Salmon fillets and set one side

Remove the excess oil & leave some in the pan (about 1 tablespoon)
Put a Pan black on medium-high heat
Add Shoyu, Brown Sugar & Mirin, stir to blend well

Place a fried Salmon fillet on a serving plate, spoon Teriyaki sauce from the pan over the Salmon
Serve hot with a cup of Japanese Steamed Rice & 2 of yellow Lemon wedges.
...
Serves 3-4

yum pla-tuu : spicy fried mackerel salad

Yum Pla Tuu: Spicy Thai-Fried Mackerel Salad

I do like "Pla Tuu". I think 90% of Thai people like Pla Tuu. It’s something we have always eaten since we were young.

....

I really like Yum Platuu but for some reason I dont cook it very often. I guess its because of the reason that it needs to be "fried" that puts me off (too lazy to do it & I try to avoing cooking something that needs to be deep-fried).

I remember I used to cook this dish for my mates who were from Paris 6-8 years ago. They loved it and asked for a recipe. I felt very flattered.

Find below a recipe of “Yum Pla Tuu”

4 of medium fried Thai Mackerel -aka “Pla Tuu”, boned
1-2 of medium Raw Mango, finely shredded
2-4 of Red Chilies, finely chopped (deseeded if you can't handle hot & spicy)
2-3 of Lemon Grass, finely sliced
2-4 of Red Shallots, finely sliced
¼ Cup of Lime Juice
2 -3 Tablespoons of Fish Sauce (depends on how salty of the Platu)
¼ Cup of Coriander & Spring Onion, finely chopped
A handful of fresh Mint Leaves
A Dash of Brown Sugar

Preparation

In a big Salad Bowl, add Pla Tuu fillet
Add chopped raw Mango, Charlotte, Red Chili, Lemon Grass, Coriander & Spring Onion
Stir gently to mix everything well

Add Fish Sauce, Lime Juice & Brown Sugar

Toss lightly to combine well

Leave it to set for 5 mins
Remove into a serving plate
Sprinkle with Mint Leaves
Serve with Steamed Rice

fresh basil leaves salad with balsamic dressing

Fresh Basil Leaves with Balsamic Dressing

I kind of like cooking with Balsamic lately. Hmmm I am kind of being obsessed with Balsamic to be right…. I seemed to order Balsamic-related Food when I eat/dine out.

Anyway, find below my very own Fresh Basil Leaves Salad with Balsamic Dressing.

Actually, this recipe is very similar to "Salmon Skewers with Tomato & Basil Leaves Salad"

Salad
Fresh Basil Leaves, as much as you feel like
Fresh Japanese Cucumber, chopped
Fresh Tomatoes, halved & quartered
Red Onion, thinly sliced
Pine Nuts, roasted

Dressing
2 Tablespoons of decent Balsamic Vinegar
3-4 Tablespoons of Extra Virgin Olive Oil
2 Teaspoons of Sea Salt
1 Tablespoon of Fresh Ground Black Pepper

Garnish
Grilled Salmon Skewers



Preparation

• In a small cup, add Balsamic Vinegar, Olive Oil, Sea salt and Black Pepper
• Whisk them well and keep aside
• In a large bowl, add Fresh Basil, Cucumber, Tomatoes, Red Onion & Pine Nuts
• Toss the salad in Balsamic Dressing, mix them well
• Remove into the serving plate
• Serve with Grilled Salmon Skewers

sweet and sour fish : vietnamese style

Sweet & Sour Fish : Vietnamese Style

I have got a great Vietnamese cookbook called "Into the Vietnamese Kitchen" and I am loving it too bits. It's so inspiring.

If you get any chances to visit Vietnam, I highly recommend you to spend some time in "Nha Trang", especially at the "Evason Nha Trang - Ana Mandara Resort". You will love the time, food and everything.

Anyway, I am very much inspired by their food, hence the "Sweet and Sour Fish" Vietnamese version.
It's absolutely delicious. Very easy & simple to prepare and to cook.

Find below my recipe

4 Slices of Fish Fillet (Spanish Mackerel, Red Snapper or White Seabass, anything)
2 of Plump Medium Tomatoes, Sliced
1 of Medium Onion, Sliced
½ Cup of Cooking Oil (Olive Oil is optional)
1 Tablespoon of Sea Salt
1 Tablespoon of Ground Black Pepper
1 Teaspoon of Sugar

Spring Onion, cut
Long Leaf Cilantro, cut



Preparation

• put a wok / large cooking pan over medium to high heat
• fry the fish fillet till cooked or becoming golden yellow
• remove the fish, keep aside

• remove the excess oil from the pan
• add sliced onion, fry till soft
• add sliced tomatoes, fry till soft
• add sugar, salt and half of ground black pepper
• place the fried fish in the serving plate
• pour the sauce from the pan over the fish
• sprinkle the rest of ground black pepper
• sprinkle with spring onion leaves and long leaf cilantro
• serve with streamed whole-grain rice

Happy New Year!

spicy salmon salad : thai style

Spicy Fresh Salmon Salad

I just notice that I cook Salmon very often lately, almost every other day. Maybe that’s because it’s December. So, I feel festive.

If I were in France at this time, I would get to eat smoked Salmon, fresh Bordeaux Oyster, Cheese Platter, Foie Gras & Beluga Caviar … you know those fancy things almost every night.

Geez….. I really miss my time in France, especially in Paris. Very Happy Days…. I had.

Anyway, this is my very own recipe which was created to satisfy myself during PMS time. It’s probably hormones. This dish is absolutely 100% yummy and all of my mates love it too bits.

Find below my very own recipe of “Spicy Fresh Salmon Salad”



1 piece of Salmon Fillet, cut into bite-sized strips (ask the fishmonger to slice for you at the supermarket)

For Garnish
1 of medium Chinese Turnip, very thinly sliced
Mint Leaves

Spicy Dressing

1 of Lemon Grass, very thinly sliced
2 of small Red Shallott, very thinly sliced
2 of Red Chillie, thinly sliced
2 of small Cloves of Garlic, very thinly sliced
4 Tablespoons of Fish Sauce
4 Tablespoons of Lime Juice
½ Tablespoon of Palm Sugar

Preparation

• In a bowl, add Palm Sugar, Fish Sauce & Lime Juice, whisk to mix well
• Add Chillie, Red Shallott and Lemon Grass, stir gently to combine everything
• Remove into a serving cup & sprinkle with Mint Leaves
• Serve with chilled Slices of Salmon, Mint Leaves & thinly shredded Turnip

salmon skewers with tomato & basil salad

Salmon Skewers with Tomato & Basil Salad

Currently, I am on diet….
Ok Ok .. I am on diet all the time!!!

Anyway, I cut loads of carb from my menu recently… yeah I know it’s not a good thing doing Atkins Diet… but it really works!

This dish has become my favourite lately. I seem to have it almost every lunch (probably 3 times a week) only that I manage to change the fish – sometimes, with snow fish, white/red snapper or tuna.

Find below my very simple lunch “Grilled Salmon with Tomato & Basil Salad"

Salmon, cut into chunks
Bell Pepper, cut into the same size as salmon

Fresh Basil Leaves (Italian Basil only)
Plum Tomato, roughly sliced
Red Shallot, roughly sliced
Pine Nuts, Roasted(or Sunflower Seeds, Roasted)

Extra Virgin Olive Oil
Fresh Ground Black Pepper
Sea Salt

Lemon, cut into wedges


Preparation

• Marinate the salmon chunks with olive oil for 20 mins
• Season with Sea Salt and Black Pepper
• Line/thread them onto the soaked wooden skewers

• Heat the griddle over high heat
• Place the skewers on the griddle, reduce that heat to medium
• Leave the skewers for 3-5 mins, turn and leave them for another 3-5 mins

• While waiting for the Salmon to be cooked
• In a bowl, add Fresh Basil, Tomato and Red Shallot
• Drizzle with Olive Oil, season with Black Pepper and Sea Salt
• Sprinkle with roasted Sunflower seeds/Pine Nuts
• Squeeze a wedge of Lemon over salad
• Remove into a serving plate and serve with grilled salmon
• Garnish with a few of Lemon Wedges

scrambled eggs with smoked salmon & toast

Scrambled Eggs with Smoked Salmon & Toast

This is our most favourite Sunday's Brunch. It's very simple and easy to cook but it makes a fabulous Breakie or Brunch ever.

I seem to like to cook it on Saturday or Sunday as its too good that you need to share with someone not having alone.

Normally I would have my breakie with a few slices of whole grain / 7 grain toast but for this particular dish I prefer it with toasted French bread (sourdough) or Bagel, or with Brioche.

Find below a recipe of "Scrambled Eggs with Smoked Salmon"



4 Eggs (Chicken)
2 Tablespoons of Single Cream
2 Tablespoons of Whole Milk (Skim Milk is optional)
10 G of unsalted Butter (French butter is recommended)
Salt & freshly ground Black Pepper.

130 G of Smoked Salmon, Sliced
4 Slices of French Bread (Sourdough), toasted

To Garnish
Fresh Dill or Chive, chopped
Lemon Wedges (Optional)

Preparation

• Melt the unsalted butter in a pan over a gentle heat.
• When the butter has melted and begins to foam.
• Break the eggs into a pan, season with salt & black pepper
• Increase the heat slightly and, using a wooden spoon to stir continuously
• When the eggs begin to solidify, add milk and cream
• Keep on stirring for 3-4 mins
• Remove the pan from the heat, continue to stir until the eggs become soft
• Place the scrambled eggs on the serving plate with smoked salmon and toast.
• Sprinkle with dill or chive, then serve immediately

Note : serves 2

nahm prik platu

Nahm Prik Platu : Thai Mackerel Relish

"Platu Tod" - Fried Salted Thai Mackerel was my most favourite dish when I was young and it’s still my favourite now. It’s an easy dish just "Platu Tod" and Streamed Rice then you are filled up.

Thai seem to be confused when we talk about “Nahm Prik Platu” and “Nahm Prik Kapi Platu Tod”. People, in general, like to mistake “Nahm Prik Platu” for “Nahm Prik Kapi Platu Tod”, they are not the same dish the only thing they share in common is Platu : the latter has Platu Tod as one side dish not in the ingredients at all.

Personally, I like both of them evenly.

Anyway, find below my very own version of “Nahm Prik Platu”



2-3 of Big & Good Quality Platu (Thai Mackerel), fried or streamed and boned (you can find at Villa or at Central Food Hall – B 60 for each)
4-6 of Red Shallots, peeled and roasted
4-6 of Garlic, peeled and roasted
4-6 of Red Chillies, roasted
¼ Cup of Coriander leaves, finely chopped
¼ Cup of Spring Onion, finely chopped

4-6 Tablespoons of Fish Sauce
4-6 Tablespoons of Lime Juice
1 Teaspoon of Palm Sugar

Garnish
Long Bean, cut into 2 inch pieces
Carrot, cut into 2 inch pieces
Cucumber, cut into 2 inch pieces
Wing Bean, cut into 2 inch pieces
(Any Greens on hand depends on your liking)



Preparation

• Put boned Platu/ Platu fillet, roasted Red Onion, roasted Garlic and roasted Chillies in the blender, blend till almost fine (add ¼ cup of warm water)
• Add Fish Sauce, Lime Juice and Palm Sugar, blend for a bit more
• Remove in the a serving cup
• Sprinkle with chopped Coriander leaves and chopped Spring Onion
• Serve with Fresh or Streamed Veggies and Streamed Whole-Grain Rice

Note : Normally, Thai people pound "Nahm Prik" using a Mortar and Pestle but as you know that I am a product of my time : being a lazy & impetient person. So, I find its easier just to blend it.

grilled snowfish with green apple salsa

Grilled Snow Fish and Green Apple Salsa

What happened…. when I didn’t happen to have time to do grocery shopping and then someone happened to be hungry and asked for a light lunch.

As being a creative Chef –wannabe, I looked into the fridge to find what’s left and then think of what to do to cook for a proper lunch?

…here below is the Outcome of what’s left in my fridge.
Not bad… eh ?



1 piece of Snow Fish
Extra Virgin Olive Oil
Ground Black Pepper
sea salt

Green Apple Salsa
1 Medium Firm Tomato, diced
1 Medium Onion, diced
1 Medium Green Apple, diced
1 Small Red Onion, finely chopped
1 Small Green Chilli, de-seeded & finely chopped (optional)
3 Tablespoons of Coriander leaves, roughly chopped
1-2 Tablespoons of Lime Juice
Sea Salt
Ground Black Pepper

Garnish
Carrot, thinly sliced
Lime Wedges
Coriander Leaves


Preparation

• In a bowl, make the salsa by putting all of the mentioned ingredients in
• Give everything a thorough mixing, then cover and leave on one side for about an hour before serving.

• Season the Fish with sea salt and ground black pepper
• Heat the griddle over medium heat
• Slightly Brush the griddle with olive oil
• Place the fish on the griddle, reduce the heat to medium-low
• Grill the fish for 3-4 mins, turn and leave it for another 3-4 mins
• Remove into the serving plate
• Serve with the Salsa
• Garnish with Carrot and Lime Wedges

pla kapong phad khuen chai

Pla Kapong Phad Kheun Chai : Stir-fried Red Snapper with Celery
2 Cups of Red Snapper Fillet, thickly sliced
1 Cup of (Thai or Chinese) Celery, cut
1 Cup of Onion, cut
½ Cup of Ginger, thinly sliced
2 Tablespoons of Garlic, finely chopped
2 Tablespoons of Olive Oil
2 Tablespoons of Soy Sauce
1 Tablespoon of Oyster Sauce
1 Tablespoon of Fermented Soy Bean Paste
1 Teaspoon of Sugar


Preparation

• Heat a wok/cooking pan over medium heat
• Add Olive Oil
• Add Garlic, fry till aromatic
• Add Red Snapper Fillet, fry till cooked
• Remove into a plate, set aside
• In the pan with remaining oil, add onion & ginger
• Add soy sauce, bean paste, oyster sauce & sugar
• Add a bit of water, (only if you like more sauce)
• Add back the fried Red Snapper, mix gently to combine everything
• Add Celery and then turn off the heat
• Remove into a serving plate
• Serve with Streamed whole grain rice

yum pla kra pong : yum pla saa-deen

Yum Pla Kra-Pong : Spicy Canned-Sardines in Tomato Sauce Salad Thai Style

My former Assistant has been asking for this dish for weeks and I just got a chance to cook it for her this morning.
For some reason it has become here favourite dish. I assume its because the dish is very bold & full in favours : hot, salted, and sour... a typical Spicy Thai Salad.

Find below Khun May's most favourite dish "Yum Pla Sa-Deen Kra-Pong"



1 of big can/ 2 small cans of sardines in tomato sauce
6-8 of red shallots, thinly sliced
4-6 of small red chillies, thinly sliced (de-seeded is optional)
3 of fresh lemon grass, thinly sliced
6-8 tablespoons of lime juice
6-8 tablespoons of fish sauce
1-2 teaspoons of sugar
1 cup of spring onions & corainder leaves, roughly chopped

fresh cucumbers
lime wedges
corainder leaves
mint leaves


Preparation

* add canned sardines in a big salad bowl
* add fish sauce, lime juice and sugar
* mix well and gently to combine everything
* add sliced shallots, lemon grass, and red chillies
* sprinkle with coriander leaves & chopped spring onion

* remove to the serving plate
* garnish with lime wedges, mints, fresh coriander leaves
* serve with fresh cucumber and streamed rice

penne with tuna in tomato sauce

penne, tuna, fresh tomato in tomato sauce

1 pound of penne ( organic pasta from "waitrose" or "de cecco" is highly recommended) 1 tablespoon of extra-virgin olive oil ( i like extra mild and light from "waitrose")
1 stalk of celery, finely chopped
1 of onion, finely chopped
2 of fresh tomatoes, cut into small cubes
2 cans of tuna in spring water, drained
1 cup of canned strained tomatoes, chopped/ or passata
2 tablespoons of mixed herbs
ground pepper, salt

preparation

- bring a pot of water to a boil.
- add salt and the pasta, cook until al dente
- meanwhile, put a pan over medium heat, warm the olive oil
- saute the celery and onion for 2 minute
- add fresh tomatoes
- add tuna and cook until warmed through, about 2 mins
- add tomatoes/ passata, season with salt, mixed herbs and pepper and keep cooking for another 10 mins
- drain the pasta, add into the sauce, and toss over.

steamed salmon with lemon & chillis sauce

Streamed Salmon with Lemon & Chillis Sauce

salmon 130-150 g
coriander leaves
cherry tomatoes, halved

lemon & chillis sauce

chillis 30 g
garlic 20 g
corainder root 5 g
lime juice 20 g
fish sauce 20 g
sugar 20 g

preparation

sauce : put everythign into the blender, its done.

stream the salmon in microwave for 5 mins (as intructed at the microwave)
pour over the salmon with lemon & chillis sauce
garnish with conrainder leaves & cherry tomatoes

serve with streamed rice /whoe grain rice

pasta with tuna, anchovies, olives & mozzarella

Pasta with Tuna, Anchovies, Olives & Mozzarella

300 g of spaghetti or linguinie
2 tablespoons of olive oil
6 tomatoes, chopped
1 teaspoon of sugar
50 g of anchovies in olive oil, drained
4 tablespoons of dry white wine
20o g of a can of tuna in olive oil, drained
1/2 cup of pitted black olive, roughly sliced
125 g of fresh mozzarella cheese, drained and diced
salt & ground black pepper
fresh basil leaves

preparation

cook pasta as intructed on the packet.
heat the olive oil in a medium saucepan.
add tomotoes, sugar and peper to taste
toss over a medium heart for a few mins until the tomatoes soften and the juices run.
snip a few anchovies at a time into the pan of tomatoes with kitchen scissors.
add wine, tuna and olives, stir once or twice until they are evenly mixed into the sauce.
add mozzzarella, heat through without stirring.
taste and then add salt if necessary.
drain the pasta and tip it into a warmed bowl.
pour the sauce over, toss gently and sprinkle with fresh basil leaves

serve immediately.

makcerel in spicy tomato sauce - thai style

Makcerel in Spicy Tomato Sauce : Thai Style

a can of makcerel in tomato sauce
4-5 of cherry tomatoes, halved
2 of cucumbers, roughly sliced (optional)
3-4 of red shallots, finely sliced
3 tablespoons of lime juice
2-3 tablespoons of fish sauce
2 tablespoons of coriander, finely chopped
2 tablespoons of spring onion, finely chopped
a pinch of sugar

preparation

in a big bowl, gently mix everything together

serve with rice.

tuna omelette : thai style

Tuna Omelette : Thai Style

2-3 Eggs
1/2 a can of tuna
1-2 Tablespoons of Soy Sauce
1 Tablespoon of Oyster Sauce
3 Tablespoons of Olive Oil

Preparation

Cook the Omelette
Serve with whole grain rice with spicy thai dipping sauce.


Spicy Thai Dipping Sauce

5-8 of Chilis - roughly cut
3 cloves of Garlic - peeled and roughly cut
3 cariander's roots - roughly cut
4-5 tablespoons of lime juice
4 tablespoons of fish sauce
a pinch of sugar

Preparation

Put everything into the bender, and its done.