Main Dishes

Casseroled Crabs with Vermicelli
 

Poo Ob Woon Sen
     
  Ingredients:  
For 2 servings
200g. (7 oz.) vermicelli
1 crab
100g. (3 1/2 oz.) bacon, thinly sliced into pieces
3 coriander roots
2 tsp. peppercorns
1 1/2 tbs. garlic
4 tbs. white soya sauce
2 tbs. oyster sauce
2 tbs. sesame oil
1 tbs. dark soya sauce
1 tbs. palm sugar
2 stalks spring onion, cut into 5 cm. (2 in.) long pieces
2 stalks Chinese celery, cut into 5 cm. (2 in.) long pieces
1/2 cup bolied water
coriander leaves and red chillies for garnishing
 
  Preparation:
1. Soak the vermicelli in water until softened. Then drain.
2. Rinse the crab well and chop into bite size pieces.
3. Using a mortar, thoroughly pound the coriander roots, garlic and peppercorns. This is the herb mixture.
4. In a mixing bowl, season the vermicelli with white soya sauce, oyster sauce, sesame oil, dark soya sauce and palm sugar. Then, mix the ingredients.
5. Marinate the crab using the herb mixture for 5-10 minutes.
6. In a stew pot or a clay pot, place the bacon in first. Next, place the spring onion, Chinese celery, crab and vermicelli in the pot.
7. Pour in warm water and cover the pot with the lid. Then, heat for approximately 15-20 minutes.
8. When serving, garnish with coriander leaves and red chillies.

Note : Chinese cooking liqueur can be added to this dish, if available. This will enrich the herbal aroma.

Charcoal-broiled Fish with Spicy Seafood Sauce
 

Pla Phao
     
  Ingredients:  
  For 2-4 servings  
1 whole sea fish (eg. snapper, sea-bass), cleaned well
3 tsp. lemongrass, thinly sliced
2 tbs. garlic, finely chopped
5-6 coriander roots
1 tsp. whole black peppercorns
1/2 tsp. salt aluminium foil, to wrap the fish
4 red fresh chillies for garnishing
 
  Preparation:

 1. Remove the insides of the fish. Clean well.
2. In a mortar, pound lemongrass, garlic, coriander roots, peppercorns and salt together.
3. Stuff 2/3 of the pounded mixture (from step2) inside the fish. Rub the fish with the other 1/3 of the pounded mixture.
4. Wrap the whole fish with the aluminium foil. Place the fish on a barbecue and broil for approximately 15 minutes.
5. Serve with Nam Jim Thalay (Spicy Seafood Sauce).

Note : A large banana leaf can be used for wraping the fish instead of an aluminium foil. It should enrich the genuine "Thai Charcoal-broiled Dish" aroma.

Deep-fried Fish with Chilli Sauce
 

Pla Rad Phrik
     
  Ingredients:  
For 4 servings
1 whole freshwater fish
1/2 cup dried chillies, soaked in water and de-seeded
1/4 cup garlic, finely chopped
1/4 cup shallot, finely chopped
1/2 tbs. roasted chillie paste
4 cups vegetable oil
2 tsp. fish sauce
1 tsp. sugar
10 kaffir lime leaves, very finely sliced
 
  Preparation:

1. Clean the fish leaving the head if desired. Drain well. Soak in salted water for 10 minutes so that it will not stick to the pan when being fried.
2. Make cuts about 1 cm. (1/2 inch) deep along the back of the fish for decorative appearance.
3. To make the chilli sauce : in a frying pan, mix the garlic, shallot and roasted chillie paste together. Fry with 3 tablespoons of oil until you can smell the aroma.
4. Flavor with fish sauce and sugar. Remove from heat.
5. In a big frying pan, deep fry the fish until golden-brown. 6. When serving, place the whole fish on a serving plate
and top with the chilli sauce. Sprinkle with kaffir lime leaves for garnishing.

Fish Salad with Spicy Dressing
 

Pla Ma-now
     
  Ingredients:  
For 1 servings
100g. fillet of saltwater fish, cooked in a steamer.
20 g. potatoes, cut into long pieces
20 g. carrots, cut into long pieces
20 g. fresh roselle
20 g. babycorn, cut into long pieces
2 tbs. lemon juice
5 5 large chillies
4 cloves garlic
1 tbs. fish sauce
1/2 tsp. sugar
 
  Preparation:

 1. Boil the potatoes, carrots, fresh roselle and babycorns until just cooked, set on the plate with the cooked fish.
2. In the mortar, pound the garlic and chillies. Season with the lemon juice, fish sauce, and sugar.
3. Pour the dressing on the cooked fish.

Tip -This dish is suitable for a low calorie diet. It contains only 154.44 kilocalories.

Fried Chicken with Cashew Nuts
 

Gai Phad Med Ma-muang
     
  Ingredients:  
For 2 servings
200g. (7 oz.) chicken breast, diced
2 tsp. garlic , finely chopped
2 tbs. bell pepper, cut into bite size pieces
2 tbs. onion, cut into bite size pieces
2tbs. pineapple, cut into bite size pieces
100g. (3 1/2 oz.) cashew nuts
3 dried chillies, cut into bite size pieces
3 tbs. chilli sauce
1/2 cup tomato ketchup
1 tsp. white soya sauce
1/4 tsp. salt
1 tbs. sugar
2 tbs. vegetable oil
1 tbs. sesame oil
 
  Preparation:

1. Heat the oil in a frying pan. Fry dried chillies with cashew nuts until golden brown. Remove from pan.
2. In the frying pan, mix the vegetable oil and sesame oil over a moderate heat. Add garlic and stir-fry.
3. Add chicken slices to the stir-fry.
4. Put onion, bell pepper and pineapple into the pan. Continue stir-frying until the chicken is cooked.
5. Add chilli, tomato, and white soya sauce with salt and sugar to enhance the taste. Finally, add dried chillies and cashew nuts to the stir-fry.

Fried Clams in Roasted Chilli Paste
 

Hoy Lii Phad Phrik Phao
     
  Ingredients:  
For 2 servings
500 g. (1 lb.) fresh clams, cleaned well
2 tbs. roasted chilli paste
3-4 fresh chillies, cut into long strips
2 tsp. garlic, finely chopped
1 tbs. fish sauce
1 tsp. sugar
3 tbs. vegetable oil
1/2 cup sweet basil leaves
 
  Preparation:

1. In a frying pan, heat the oil. Saute garlic in the hot oil until it becomes golden.
2. Add clams and stir until they are cooked.
3. Season with fish sauce, sugar, and roasted chilli paste.
4. Before removing from heat, sprinkle with sweet basil leaves and red fresh chilli. Stir-fry for another 5 seconds. Remove.

Note : The clams will open when they are cooked.

Fried Eggs with Tamarind Sauce
 

Khai Look-Khoey
     
  Ingredients:  
For 2 servings
3 hard boiled eggs, peeled
3 tbs. finely chopped small shallots
3 tbs. palm sugar
1 tbs. fish sauce
3 tbs. tamarind juice
3 tbs. vegetable oil
4 dried chillies, fried, for garnishing
 
  Preparation:

1. In a pan, fry the eggs until golden. Cut into halves and set aside.
2. Using the same oil, stir-fry the shallot until golden. Set aside to cool so the shallot becomes crispy.
3. Leaving approximately 1 tablespoon of oil in the frying pan, put palm sugar into the oil and stir-fry until it becomes sticky. Add tamarind juice and fish sauce for taste. Remove from pan.
4. Place the eggs on a serving plate and top with the sauce. Garnish with crispy shallots and fried dried chillies.

Note : This dish is also known as "Son-in-law Eggs" because "Look-khoey" means son-in-law.

Fried Oysters with Eggs
 

Aor Suan
     
  Ingredients:  
For 2 servings
1 cup fresh oysters
4 tbs. tapioca flour
2/3-1 cup water
1 egg
1 tbs. spring onion, finely chopped
3/4 cup beansprouts
1/4 tsp. ground peppercorns
2 tbs. chilli sauce
3/4 cup vegetable oil
 
  Preparation:

1. In a frying pan, heat 2 tbs. of vegetable oil. Fry the beansprouts until cooked.
2. In a mixing bowl, mix the flour with water. Stir until thoroughly blended. Put the oysters in this batter.
3. In the frying pan, heat the remaining oil. Place the oysters and the batter in the hot oil. Stir-fry until the oysters become just cooked.
4. Add eggs and spring onions. Stir-fry for another 5-10 seconds or until the eggs are cooked. Remove from the heat.
5. When serving, sprinkle with beansprouts and peppercorns. Serve with chilli sauce.

Note : This dish should be served when very hot or on a sizzling plate.

Fried Prawns with Baby-corns
 

Goong Phad Khao Phao Orn
     
  Ingredients:  
For 2 servings
5-7 small prawns
50g. (1 1/2 oz.) baby-corns, cut into 2.5 cm. (1 inch) pieces
50g. (1 1/2 oz.) beansprouts
50g. (1 1/2 oz.) water chestnuts (optional), cut into small dices
1 medium size onion, cut into pieces
1 green bell pepper, cut into pieces
50g. (1 1/2 oz.) carrots, cut into 2.5 cm.(1 inch) pieces
1 tbs. garlic, finely chopped
4 tbs. chilli sauce
6 tbs. tomato ketchup
3 tbs. white soya sauce
1 tsp. ground peppercorns
5 tbs. vegetable oil
2 tbs. multi-purpose flour
1/2 cup water
 
  Preparation:

1. Rinse the prawns and remove the back vein. Slit the prawns lengthwise without cutting them in half.
2. Dissolve the flour in water. Dip the prawns in the batter. In a frying pan, fry the dipped prawns with 3 tablespoons of oil until golden. Set the prawns aside.
3. Use the same frying pan to fry the garlic until golden. Add all the vegetables and stir-fry on high heat until cooked.
4. Season with chilli sauce, tomato ketchup, peppercorns, white soya sauce and sugar. Remove from heat.
5. Pour the sauce over the deep-fried prawns.

Note : Baby-corns can be substitued by snow peas.

Fried Prawns with Garlic
 

Goong Grathiam
     
  Ingredients:  
For 2 servings
300g. (10 1/2 oz.) prawns
3-4 coriander roots
2 tbs. garlic, finely chopped
1 tbs. peppercorns
1/3 cup vegetable oil
2 tbs. white soya sauce
2 tbs. fish sauce
coriander leaves , for garnishing.
 
  Preparation:

1. Wash the prawns and then drain. Cut the center of each prawn from head to tail.
2. Using a mortar, pound the coriander roots, chopped garlic and peppercorns together. Mix thoroughly. Reserve some garlic for garnishing.
3. Marinate the prawns with the mixture from Step 2, white soya sauce and fish sauce for 30 minutes.
4. Put vegetable oil into a frying pan. Using medium heat, fry the prawns until they turn red. Remove the fried prawns from the pan.
5. For garnishing, sprinkle with some coriander leaves and crispy garlic. Crispy garlic can be made by frying the chopped garlic in vegetable oil using low heat. Fry until golden.

Note : Prawn can be substituted with fish, squid, pork or chicken.

Fried Prawns with Twisted Cluster Beans
 

Goong Phad Sator
     
  Ingredients:  
For 2 servings
5 small prawns, cleaned well
2 tbs. twisted cluster beans
1 tbs. red curry paste
2 tbs. carrots, cut into small pieces
2 fresh chilies, sliced into strips
1 tsp. palm sugar
1 tsp. fish sauce
1 tsp. white soya sauce
1 tbs. oyster sauce
1 tbs. vegetable oil
 
  Preparation:

1. Cut the back of the prawns lengthwise, but do not cut in half.
2. In a pan, use low heat to stir-fry the curry paste with the prawns. Then, season with palm sugar, fish sauce and oyster sauce.
3. Add twisted cluster beans. Quickly stir-fry for 5 seconds. Then, remove.

Note : "Sator" or twisted, cluster beans usually give an extremely strong smell. Squid can be included in this dish.

Fried Pumpkin with Chicken
 

Phad Fak Thong
     
     
  Ingredients:  
  For 2 servings  
  30g. (1 oz.) chicken breast, diced
  30g. (1 oz.) pumpkin, diced
  2 fresh chillies
  1 tbs. garlic, finely chopped
  1 tbs. red basil leaves
  2 tsp. fish sauce
  1/2 tsp. sugar
  1 tsp. vegetable oil
     
 
  Preparation:

 1. Using a mortar, pound the garlic and chillies together.
2. In a pan, heat vegetable oil over low heat. Fry the garlic and chillies mixture in hot oil until you can smell the aroma.
3. Increase the heat and add chicken and pumpkin to the pan. Fry all ingredients well and season with fish sauce and sugar.
4. Add red basil leaves to the pan. Stir well and remove.
5. Garnish with fresh chillies.

Note : This dish is suitable for a low calorie diet. It contains approximately 150 calories.

Fried Squid with Chinese Chives
 

Phad Gui-Chai Pla Muek
     
  Ingredients:  
For 2 servings
100 g.
(3 1/2 oz.) 		Chinese chives, cut into 2.5 cm.
(1 inch) pieces
50 g. (1 1/2 oz.) squid, cleaned well
2 tsp. garlic, finely chopped
1/2 tsp. oyster sauce
2 tsp. fish sauce
1/2 tsp. sugar
1 tsp. vegetable oil
1/2 cup water
 
  Preparation:

 1. Clean the squid, and take out all the insides. Make thin, small cuts on the squid for decorative appearance.
2. In a frying pan, use low heat to stir fry the garlic until brown. Add the squid, and increase to medium heat. Fry the squid until it is cooked.
3. Add oyster sauce, fish sauce, sugar and water. Stir fry until the water starts to boil. Add the Chinese chives. Stir-fry for another minute. Remove from heat.

Note: This dish contains only 125 calories

Fried Yellow Curry Crab
 

Poo Phad Phong Ga-ree
     
  Ingredients:  
For 2 servings
1 large fresh crab
1/2 cup coconut milk
1 tsp. curry powder
1/4 tsp. salt
2 tsp. fish sauce
spring onion and fresh chillies for garnishing
 
  Preparation:
1. Using a steamer, steam the crab until done. Cut the crab into bite-size pieces.
2. In a pan over high heat, heat the coconut milk and stir until it starts to boil. Add the curry powder. Fry until you can smell the aroma.
3. Add salt for flavor. Finally, put the crab in the pan and stir.
4. Quickly adjust the seasonings with fish sauce. It should give a sweet and salty taste.
5. When serving, garnish with spring onion cut into pieces and strips of fresh chillies.

Note : Add chinese calery when stir-fry for more aroma.

Mushroom Steak
 

Steak Hed
     
  Ingredients:  
  300g. black mushroom
2 tsp. white sesame seeds
1 tbs. white soya sauce
1 tsp. garlic, finely chopped
1/2 tsp. ground peppercorns
1 tsp. butter
 
  Preparation:
1. Steamed the black mushrooms until soft and cooked. Cut into halves.
2. Marinated with all the ingredients for 15 minutes.
3. In the pan, fried the marinated mushroom over the medium heat until well done.

Ox-tongue Stew
 

Sa-tu Lin Wua
     
  Ingredients:  
For 4 servings
500 g. (1 lb) ox-tongue, cleaned well
3 garn ploo or cloves
3 cardamom leaves
1 cassia, 1 inch-long piece
2 tsp. salt
3 tbs. tomato ketchup
1 tbs. white soya sauce
1 tsp. ground peppercorns
1 tbs. tapioca flour
1 tbs. wheat flour
3 onions, peeled and cut into quarters
3 potatoes, peeled and cut into bite-size pieces
2 carrots, peeled and cut into bite-size pieces
10 snow peas
3 tomatoes
1/2 cup oil
 
  Preparation:
1. Clean the ox tongue well. Boil for 5 minutes. With a knife, scrape the tongue so that it looks smooth and clean. Rub the tongue with 1 teaspoon of salt and 1/2 teaspoon of ground peppercorns.
2. In a frying pan, heat the oil. Fry the tongue in the hot oil until brown. Remove.
3. In a pot, place the fried tongue. Pour the water just to cover the tongue. Add garn ploo, cardamom leaves and cassia. Simmer over a low heat for approximately 3 hours.
4. Remove the simmered tongue. Slice into 1 cm. (0.5 inch) pieces. Filter the soup to remove all the spices. Return the soup back to the pot.
5.In the soup pot, add potatoes, onion, carrots, snow peas, ox tongue, tomatoes, tomato ketchup, 1 teaspoon of salt, 1/2 teaspoon of ground peppercorns and white soya sauce. Adjust the flavour.
6. Dissolve the tapioca flour and wheat flour with some water. Add the flour into the soup pot. Stir well until blended. Bring the soup to the boil again. Remove from heat.

Note : Garn phlu, cardamom leaves and cassia will give a real oriental aroma to this western-origin dish

Sauteed Beansprouts
 

Phad Thua Ngok
     
  Ingredients:  
  For 2 servings  
1 cup beansprouts
1/4 cup tofu, sliced into small pieces
1 tbs. garlic, finely chopped
1 tbs. white soya sauce
1/2 tsp. sugar
1 tbs. oyster sauce
1 tbs. vegetable oil
 
  Preparation:

 1. Wash and drain the beansprouts and tofu.
2. Heat the oil in a frying pan, and saute the garlic over high heat until golden.
3. Put the tofu in a pan and stir-fry. Add white soya sauce, sugar and oyster sauce to taste.
4. Add the beansprouts and stir-fry. Quickly remove from heat; otherwise, the beansprouts will not look white and fresh.

Note : This dish is suitable for a low calorie diet. It contains only 156 calories.

Sauteed Minced Pork with Chillies
 

Nam Phrik Ong
     
  Ingredients:  
For 4 servings
200 g. (7 oz.) minced pork
3-4 tomatoes, medium
7 dried chillies
2 tbs. shallots
2 tbs. garlic
2 coriander roots
2 tsp. shrimp paste
1/4 tsp. salt
 
  Preparation:

 1. In a small pot, boil the tomatoes until soft. Remove from heat and peel off the skin. Quickly stir the boiled tomatoes, and set aside.
2. Grill the dried chillies, shallots and garlic until you can smell the aroma (Leave some garlic for frying as well.)
3. In a mortar, pound the grilled chillies, garlic and shallots together with the coriander roots, shrimp paste, and salt. Add minced pork and the tomatoes. Mix them together well.
4. In a frying pan, saute the remaining garlic, and fry the well grounded mixture (from step 3) until the pork is cooked thoroughly. If the mixture becomes too dry, add a little water. It should be a little juicy.
5. Just before removing from the heat, adjust the taste with fish sauce.
6. Serve with long beans, crispy pork skin, and fresh vegetables. For example, cabbage, cucumber, and mint leaves.

Note : This is a Northern specialty. Originally, it is usually served with steamed sticky rice.

Sauteed Mixed Vegetables
 

Phad Phak Ruam Mit
     
  Ingredients:  
For 2 servings
1/2 cup cauliflower
1/2 cup baby-corns
1/2 cup snow peas
1/2 cup carrot
1/2 cup straw mushroom
1/2 cup broccoli
1 tbs. garlic, finely chopped
2 tbs. vegetable oil
2 tbs. oyster sauce
1/2 tsp. ground peppercorns
1 tsp. sugar
1 tsp. white soya sauce
 
  Preparation:

 1. Cut the vegetables into bite-size pieces. Mix them in a bowl and put them into boiling water for a few minutes to blanch. Drain and set aside.
2. Heat the oil in a frying pan, and saute the garlic. Then, add the vegetables and stir-fry for approximately 2-3 minutes using high heat. Quickly fry to ensure the right texture of the vegetable.
3. Add oyster sauce, white soya sauce and sugar to add flavor. Sprinkle with peppercorn. Fry for 1 minute.

Note : Hard-textured vegetables like cauliflower, carrot and broccoli should be pre-boiled to minimise the frying time.

Sauteed Morning Glory with Fermented Whole
 

Phad Phak Boong
     
  Ingredients:  
For 2 servings
120 g. (4 oz.) Morning Glory, cleaned
1 tsp. Fermented whole soybean sauce
2 small red fresh chillies, finely chopped
1 clove garlic, finely chopped
2 tbs. vegetable oil
1 tbs. oyster sauce
1 tbs. fish sauce
4 tbs. water or stock
1/2 tsp. sugar
 
  Preparation:

 1. In a frying pan, heat the oil over high heat. Saute the garlic until golden.
2. Add fresh chillies and fry. Then, quickly add the morning glory and stir-fry for 3-4 seconds.
3. Then, add fermented soybean sauce, oyster sauce, fish sauce, sugar and water or stock. Quick stir-fry together. Then remove from heat to maintain the fresh appearance of the morning glory.

Note : Use only red fresh chillies so that it will be outstanding from the fried morning glory.

Savoury Stuffed Omelets
 

Khai Yad Sai
     
  Ingredients:  
  For 2 servings  
200g. ( 7 oz. ) minced pork
3 eggs  
2 tsp. oyster sauce
1/3 cup snow peas
1/3 cup carrot, cut into small dices
3 tsp. garlic, finely chopped
1/2 tsp. ground peppercorns
1 tsp. sugar
3 tbs. vegetable oil
1 tsp. white soya sauce 1 tsp. fish sauce
1 tsp. tomato ketchup coriander leaves and red fresh chillies for garnishing
 
  Preparation:

 1. To make the stuffing, marinate the minced pork with peppercorns and white soya sauce for 20 minutes.
2. In a frying pan, heat the oil. Saute the garlic in the hot oil until it becomes golden.
3. Add the minced pork and carrots. Stir-fry until just cooked. Add the snow peas.
4. Season with sugar, fish sauce, and tomato ketchup. Remove and set aside .
5. To make the egg wrapper, heat 1 tablespoon of oil in a frying pan. Tilt the pan so that the oil covers the whole surface of the pan.
6. Whisk the eggs with oyster sauce. Pour the eggs to thinly cover the whole inner surface of the hot pan. Let the eggs cook until they form as a "crepe."
7. Place the minced pork mixture on the center of the egg crepe. Use a spatula to fold the sides of the egg crepe to wrap the filling.
8. When serving, garnish with coriander leaves and strips of red fresh chillies.

Note : Minced chicken can be used instead of minced pork.

Steamed Mixed Seafood Cake
 

Hor Mok
     
  Ingredients:  
For 4 servings
1 small young coconut, cut the top off to open
200 g. (7 oz.) fillet fish, cut into small pieces
2 tbs. white greens, boiled and cut into bite-size pieces
2 tsp. red curry paste
1 tbs. kaffir lime leaves, finely chopped
1 tbs. sweet basil leaves
2 tbs. coconut milk
1 tbs. fish sauce
1 red fresh chilli, cut into long strips for garnishing
1 tsp. coconut milk boiled with 1/2 tsp. rice flour, for garnishing
 
  Preparation:

1. In the coconut, place white greens and sweet basil leaves at the bottom.
2. Using a food processor, mix the fish, red curry paste, kaffir lime leaves, sweet basil leaves, coconut milk, and fish sauce until thoroughly blended. Gradually add coconut milk to the mixture. This becomes the fish filling. Let it stand for 10-15 minutes.
3. Fill the coconut with the fish filling. Steam for 15-20 minutes.
4. Top with red fresh chilli and boiled coconut milk. Return to steamer for another minute, then serve.

Note : Artichokes can also be used instead of coconut.

Steamed Morning Glory with Sauteed Red Curr
 

Phra Ram Long Song
     
  Ingredients:  
For 2 servings
250g. (8 oz.) chicken breast, sliced
1 tbs. garlic cloves, pounded
1 tsp. curry powder
1 tsp. butter, melted
3 cups morning glory, cut into 2 inch pieces
1 tbs. shallot, chopped
1 tbs. chilli powder
2 tbs. crushed peanuts
1 tbs. sugar
1 tsp. fish sauce
1/2 cup coconut milk
1 tsp. roasted chilli paste
2 tbs. vegetable oil
1 fresh chilli, for garnishing
 
  Preparation:

 1. In a mixing bowl, marinate the chicken with garlic, curry powder and butter for 1 hour.
2. Using a frying pan, saute the chopped shallot until golden over medium heat. Reduce the heat, and add chilli powder, peanuts , sugar, fish sauce, and coconut milk. Stir fry for 1 minute. Remove from heat.
3. In a pot, bring water to a boil. Put the morning glory in for 3 minutes. Drain, and place on a serving plate.
4. In a pan, brown the chicken using no oil until thoroughly cooked. Remove, and place on the bed of morning glory.
5. Pour the curry sauce over the chicken, and top with the roasted chilli paste, and chillies.

Note : The name, "Phra Ram Long Song," is derived from the hero, "Phra Ram," in Thai classical literature "Ramayana" . The green color identifies Phra Ram.

Steamed Spicy Fish in Banana Leaves
 

     
  Ingredients:  
For 4 servings
700 g. (1 1/2 lbs.) fillet of freshwater fish, cut into small pieces
3 tbs. instant red curry paste
1 cup coconut milk
1 egg
1 tsp. salt
2 red fresh chillies, cut into long strips
1/2 tbs. minced galingale
1/2 tbs. kaffir lime leaves, finely sliced
3 tbs. sweet basil leaves
2 tbs. coriander leaves
5 25 x 15 cm. (10 x 6 inches) banana leaves
10 toothpicks
 
  Preparation:

1. In a food processor, blend the fish with curry paste until mixed well. Remove. This becomes the fish paste.
2. In a mixing bowl, mix the fish paste with coconut milk, egg, salt and minced galingale. Stir until all blended well. Separate the fish paste into 5 portions.
3. On each banana leaf, place 1/5th of the sweet basil leaves, and top with one portion of the fish paste. Sprinkle with 1/5th of the kaffir lime leaves and fresh chillies.
4. Fold the banana leaf to wrap all the mixture into a rectangular shape. Secure the edges with toothpicks.
5. Repeat until all the fish paste is finished.
6. Steam the fish in the leaves in a steamer for approximately 20 minutes. Remove and charcoal-broil until the banana leaves become dark.
7. Serve when hot.

Note : "Ab" in Northern Thai dialect means steamed and then charcoal-broiled.

Sweet and Sour Fish

Pla Preow Wan
     
  Ingredients:  
For 2 servings
250 g. (8 oz.) fish, cut into pieces
2 tbs. multi-purpose flour
1/2 cup onion, cut into bite-size dices
1/2 cup pineapple, cut into bite size dices
1/2 cup bell pepper, cut into bite size dices
1/2 cup cucumber, cut into bite size dices
1/2 cup tomato, cut into bite size dices
2 tbs. vegetable oil
For sweet and sour sauce:
1/4 cup tomato ketchup
2 tbs. vinegar
2 tbs. sugar
1/2 tsp. salt
 
  Preparation:

 1. To make the sweet and sour sauce, mix tomato ketchup, vinegar, sugar, and salt together. Use a small pot and place over low heat. Keep stirring until it boils, and becomes caramelized. Remove from heat.
2. In a bowl, dissolve the flour with water. Dip the fish in the batter, then deep-fry with moderate heat until it becomes golden brown. Remove and place on absorbent papers.
3. In a frying pan, use moderate heat to warm half of the vegetable oil. When the oil becomes hot, add onions, pineapples, bell peppers, cucumbers, and tomatoes. Stir fry for 20 seconds, and remove from heat.
4. In the frying pan, use the remaining oil to saute the sweet and sour sauce until it becomes hot. Put the deep-fried fish in the pan, and stir fry for 10 seconds. Return the vegetables to the pan, and stir fry all ingredients together for another 5-10 seconds. Then, remove from heat.

Note : Prawns can also be used instead of fish.