Pad-Cha-Talay (Seafood Spicy Stir-fry with Thai Herbs)

Ingredient

 
1. 100 grams of chopped fish meat.

2. Squid, cut into pieces 100 grams.

3. 100g medium shrimp (peeled and washed).

4. 1 tablespoon chopped garlic.

5. Crushed Chilli seeds 5-10.

6. Krachai( Galingale) chopped 50 grams.

7. Fish sauce 1 tbsp.

8. Sugar 1 tsp.

9. 50 grams of basil (Sweet basil)

10. Grain of pepper seeds 10-15.

11. 2 tablespoons chili paste.

 

 Method

1. Heat oil in a saucepan and bring to medium heat, then add chilli, galingale, garlic, and stir until fragrant.

2. Add the shrimp, fish, and squid and stir until almost cooked. Add fish sauce, sugar, chili paste, pepper grains and sweet basil.

3. The power to force it up and stir quickly until all ingredients are well off. Serving plate and serveimmediately with steamed rice.

Tom-yum-kung (Spicy shrimp soup)

Ingredients

  1. Shelled prawns 2 lbs.
  2. Clear broth 3 cups
  3. Lemon grass, cut 1 inch pieces, lightly pounded 1 stalk
  4. Kaffir lime leaves, torn 3
  5. Coriander roots 3
  6. Tomatoes (small) 5
  7. Canned mushrooms 1/2 cup
  8. Fish sauce 4 tablespoons
  9. Lime juice 4 tablespoons
 10. Coriander leaves 1 tablespoon
 11. Toasted chili paste, fried 2 tablespoons
 12. Small chilies, lightly pounded 5

Method

1. Boil the clear broth and add the chopped lemon grass, kaffir lime leaves and coriander roots.

2. Cover the pot until it begins to boil. Add the tomatoes, mushroom and fish sauce and leave to cook.

3. Add he prawns, wait for the broth to boil, remove the pot from the heat.

4. Put chili paste and lime juice into a bowl, spoon stir until mixed well, then add he small chilies.

5. Pour the Tom Yum soup into the bowl and stir gently until well blended. At this point, if required add additional spices to taste. Sprinkle the coriander leaves and serve while hot.

Som-Tum (Papaya salad)

ingredient

2 cups green papaya peeled and shredded
1/5 cups carrot peeld and shredded
4 cloves garlic
1-2 birds eye chilies
½ cup long been or green bean, cut into ½ to 1 inch lengths.
2 tbsp dried shrimp, rinsed and dried
1-2 tbsp Thai fish sauce
1 tbsp lime juice
1 tbsp tamarind water/juice
1 tbsp palm sugar
1-2 cherry tomatoes, quartered
2 tbsp crushed roasted peanuts

How to do step by step

1. Peel the papaya and rinse under running water, remove the seeds and shred the flesh with a grater and set aside. 

2. In the mortar and pestle add the garlic, chilies and beans, pound for just a minute. The add the papaya, dried shrimp, fish sauce, lime juice, palm sugar, tamarind water and tomatoes. Gently pound using a large spoon to mix as you pound until the palm sugar has melted. 


3. Put the ingredients on a serving plate then add the roasted peanuts on the top. 

4. Serving with fresh vegetables cabbage, beans, hot and sticky rice etc.

Tips: You can leave out the papaya and combine everything else and use as a salad dressing over fresh cucumber or crab, shrimp, hard fruits like apple are delicious to difference.