YAM PLA FU
INGREDIENTS
2 broiled catfishes,1 lettuce plant
1 thinly sliced red spur chilli, 2 tbsp.
fried peanuts, oil for deep frying
DRESSING INGREDIENTS
5 hot chillies,pounded to break them open
1/4 cup shredded green mango
2 tbsp. thinly sliced shallot
2 tbsp. palm sugar, 3 tbsp. fish sauce
Mix the chillies, sugar, and fish sauce together, add the mango and shallot, and toss to mix thoroughly.Season obtain to a sweet, salty or sour flavor.
PREPARATION
1. Separate the flesh of the catfish from the skin and bones. Break the flesh into shreds with a fork, and then set aside to dry.
2. Place the oil in a wok on medium heat. When the oil is hot, put about half a cup of the catfish in the oil and spread it out into shreds. When the fish starts to brown, gather the shreds together, turn over, and fry until crisp and golden brown. Then, remove from the wok and set aside to drain and cool. Fry the rest of the fish in the same way, half a cup at a time.
3. Toss the cooled catfish with the dressing and the peanuts.
4. Place the catfish on a beb of lettuce arranged on a plate, garnish with chilli slices, and serve.
Thanks: international thai cooking: Spicy Thai Cuisine
label : international , thai cooking , spicy salad , mango , chillies , peanut
Thursday, March 13, 2008
Crispy shredded catfish spicy salad
Monday, March 10, 2008
Spicy jellyfish salad
YAM MAENG KAPHRUNINGREDIENTS
2 cups jellyfish, cleaned and cut bite-sized
1/2 thinly sliced onion
2 thinly sliced shallots
8-10 crushed hot chillies
1 tsp. thinly sliced red spur chillies
1 1/2 tbsp. fish sauce
2 tbsp. lime juice
PREPARATION
1. Immerse the jellyfish in boiling water then remove and immediately plunge into cold water for a few moment. After removing from the water, drain. Thia will give the jellyfish the right munchy texture.
2. Toss the jellyfish with the onion, shallot, and chillies, seasoning to taste with fish sauce and lime juice. Put onto a plate on which lettuce has been arranged and decorate with slices of red spur chilli
Thanks: international thai cooking : Spicy Thai Cuisine
Label : Spicy , jellyfish , salad , onion , International cooking , thaicooking
Thursday, March 6, 2008
Spicy cockle salad
1 tbsp. thinly sliced young ginger
1 tbsp. finely sliced lemon grass
1/4 cup mint leaves
1 tsp. thinly sliced kaffir lime leaves
2 tbsp. lime juice
1 1/2 tbsp. fish sauce
PREPARATION
1. Soak the cockle in water until they open up and expel any dirt inside. Wash well, cover with boiling water for a few minutes, and shell.
2. Mix the cockles with the lemon grass,shallot, chilli, fish sauce, and lime juice, varying proportions to taste.
3. Spoon the cockles onto the lettuce, sprinkle with mint leaves, kaffir lime leaves and serve.
Thanks: international thai cooking, Spicy Thai Cuisine
label : Spicy cockle salad , cockle , ingredients , thai cooking , sauce
Saturday, March 1, 2008
Prawns,mussels,crab and squid in spicy salad
YAM THALE ROD DED
INGREDIENTS
200 grams white prawns
100 grams shelled mussels
100 grams squid
4 steamed crab sculls
10 hot chillies
5 cloves garlic
3 tbsp.lime juice
2 tbsp. fish sauce
1/2 tsp. sugar
1/2 cup Chinese celery, cut short lettuce, onion
PREPARATION
1. Wash the lettuce, onion, then slice and arrange on a serving dish.
2. Shell, vein and wash the prawns, reserving the meat only. Clean and wash the squid, cut into bite-sized pieces, and score them attractively. Immerse in boiling water, the prawn, the squid, and the mussels, each seperately and for one minute.
3. Arrange the shell-fish on the serving dish.
4. Pound the chillies and garlic well in a mortar, mix with the lime juice, fish sauce,and sugar, pour over the shell-fish and celery, toss gently, then arrange on the dish and serve.
label : PREPARATION , Prawns , mussels , crab , squid in spicy salad , ime juice
Tuesday, February 26, 2008
Barbecued chicken spicy salad
3. Transfer to a plate,sprinkle with the spur chilli.Serve
label : Barbecued chicken spicy salad , chicken , spicy , salad , lime juice , peanuts , kaffir
Thursday, February 21, 2008
Thieves' spicy salad
YAM KHAMOI
INGREDIENTS
100 grams thin slices of boiled pork
100 grams thin slices of boiled prawn
1 hard-boiled egg, 1 lettuce plant
2 cucumbers, sliced
1 0nion, cut into thin slices
1 tbsp.coriander leaves
1/4 cup mint leaves
1 thinly sliced red spur chilli
DRESSING INGREDIENTS
2 red spur chillies, 1 garlic bulb
1/2 tbsp. pounded coriander root
3 pepper corns, 2 tbsp. sugar
2 tbsp. fish sauce
2 tbsp. lime juice,3 tbsp. vinegar
Pound the chillies, garlic,coiander root,and pepper corns until well ground,add the sugar,fish sauce,vinegar,and lime juice, and stir to mix. Taste and adjust as required.
PREPARATION
1. Wash the lettuce and cut into short pieces.Wash and peel the cucumber and slice diagonally.
2. Place the pork, prawn, lettuce, cucumber, onion, and coriander and mint leaves together in a bowl, add the dressing, and toss gently.
3. Transfer to a plate, garnish with slices of egg and spur chilli, and serve.
Thanks: international thai cooking : Spicy Thai Cuisine
label : Thieve\'s spicy salad , Thaifood , pork , prawn , egg , pepper corns , onion , cooking ,
Saturday, February 16, 2008
Spicy pork and prawn salad
YAM THAI NOI
INGREDIENTS
100 grams small thin slices of boiled prok
2 hard-boiled eggs, cut into thin slices
5 cucumbers, 1 tbsp. coriander leaves
1 onion, cut into thin slices
1 thinly sliced red spur chilli
DRESSING INGREDIENTS
2 red spur chillies
2 garlic bulbs, 7 pepper corns
1/2 tbsp. finely sliced coriander root
1/4 cup sugar, 1/4 cup fish sauce
2 tbsp. lime juice
1/4 cup tamarind juice
Pound the spur chilli, garlic, coriander root, and pepper corns until finely ground, add the pepper corns until finely ground, ass the sugar , fish sauce, and tamarind juice. When the mixture boils, remove from the heat and set aside. When the mixture is cool, add the lime juice and stir to mix
PREPARATION
1. Wash and peel the cucumbers, cut decorative grooves down the length of each, and cut across into thick slices.
2. Mix the pork, cucumber, onion, and coriander leaves together in a bowl, add the dressing, and toss gently.
3. Transfer to a plate, garnish with the egg slices, red spur chilli. Serve.
Thanks: international Thai cooking: Spicy Thai Cuisine
Label : Spicy , pork , prawn , salad , egg , pepper corns , chillies , lime juice , mix