Stirred Fried Squid with roasted chilli paste

Pla Muek Phad Prik Phao ปลาหมึกผัดพริกเผา

Ingredients

squid cut in bite-sized pieces 400 g.
1/2 onion chopped
Holy Basil
Sliced Fresh Chilli
Roasted Chilli Paste 2 tablespoon
Fish sauce or Soya sauce
Sugar
Vegetable Oil
Chopped Garlic
Water

Preparation

Heat oil in a wok Add garlic and then squid and onion together, saute until cooked. Add roasted chilli paste, fish sauce(or soya sauce), sugar and abit of water. Taste it till you satify Add green onion,holy basil and stir fry. Serve with rice.

Ho Mok Talay (Seafood Curry)

ห่อหมกทะเลมะพร้าวอ่อน
Prepare:
Group1 Paste
2 lemongrass (sliced)
2 pieces galangal (cut finely)
2 red onions
1 clove garlic
2 tsp. shrimp paste
1 tsp. kiffir lime skin (sliced)
5 dried red chili peppers

Group 2
1 cup cooked shrimp (peeled and de-veined) squid and cooked snapper meat (slice and take out the bone)
1 egg (beat)
½ cup thickest part of coconut cream
1 cup soft coconut meat (sliced)
2 tbsp. milk
½ cup sweet basil
2 tbsp. fish sauce
½ tsp. sugar

Cooking Instruction:
Making the paste by grounding everything in group 1 ingredients together.

Heat the pan and put olive oil. Then, add the paste and stir it for 30 sec.

Add coconut cream. Mix it together.

Now, put shrimp, squid and fish. Add fish sauce and sugar.

Lastly, put coconut meat and mix it with beat egg. Then add milk and sweet basil.

Serve it on coconut shell.

by:thaigoodview,trythaifood.

SPICY COCKLE SALAD : yum hoy krang

ยำหอยแครง
Thai Recipe Ingredients

* 800 grams cockles

* 1 tablespoon shallot, sliced

* 1 teaspoon chili, sliced

* 1/4 cup mint leaves

* 1 tablespoon sliced lemongrass

* 1 1/2 teaspoon fish sauce

* 2 tablespoon lime juice

* 1/2 cup shredded green mango

* mint leaves (for garnishing)


Thai Food Preparations

1. Put cockles in clean water wait until the shells open up, then clean the dirt inside.

2. Heat water in a pot until boiling. Then scald cockles in boiled water for just a short time. Remove from heat, drain and shell.

3. In a big bowl, add cockles, chili, shallot, lemongrass, fish sauce, lime juice, mint leaves and green mango. Toss until all ingredients mixed well.

4. Transfer to a serving plate. Garnish with mint leaves on top and serve immediately.


by:http://www.ezythaicooking.com

Thai Seafood Spicy Soup (Tom Yam Por Tak ต้มยำโป๊ะแตก)

Ingredients :
1/2 swimming crab, choped in pieces
1/4 cup red sea bass , sliced in pieces 1/2 inch thick
1/4 cup squid, scored and sliced in pieces 1/2 inch length
1/4 cup shrimps, shelled and deviened
1/4 cup mushrooms, peel black skin and cut in half
1 lemom grass, sliced 1 inch crushed
2 kaffir lime leave, shredded
1/2 cup holy basil
1 1/2 cup chicken stock



Seasoming sauce ingredient
3 tablespoons fish sauce
3 tablespoons lime juice
1 tablespoom hot chillies crushed



Cooking Instructions
Bring chicken broth to a boiling pot, pour water over a medium heat and un cover. When boiling reduced to low heat for 30 minutes and remove bubbles. Add lemongrass, galanga and lime leaves until boiling for 5 minute. Add swimming crab,red sea bass, squid,shrimps and mushrooms and let it boil for 3- 5 minutes.Add holy basil and all seasoning sauce ingredients. When serve, lift into a serving bowl.


by:http://easythaifoodcooking.blogspot.com

Clams in Hot Basil - Hoy Pad Prig

Ingredients:

1 tablespoon vegetable oil
1 bunch Thai basil, picked
2 teaspoons sugar
1 tablespoon nam prig pow
2 lbs Manila Clams
2 cloves garlic
3 teaspoons fish sauce
2 chili peppers, crushed

Preparation:
Slice the chili pepper lengthwise into thin strips. You can also substitute red bell pepper, if you don't like it hot. Rinse and scrub (if needed) the clams and let them drain.

Add a tablespoon of oil to a wok over high heat. Add garlic and chili peppper. Immediately add clams and stir. The clam juice will start to come out. Stir until all the clams open. The clams I use open after 4 minutes of high heat. Add fish sauce, nam prig pow and sugar and stir to mix the seasonings in. Add Thai basil. Stir and quickly remove from heat. Serve hot



by:http://www.thaitable.com

Bu Ob Woon Sen (Crabs with Glass Noodles in Claypot)

ปูอบวุ้นเส้น

Recipe from: Royal Thai Cuisine
Servings: 4

2 whole crabs (about 2 pounds or 1 kg)
1 tablespoon oil
7 cloves garlic, peeled and left whole
2 slices lean bacon, cut into 1 inch (2 ½ cm) pieces
2 coriander roots, cut in half
2 inches (5 cm) ginger, sliced
1 teaspoon white peppercorns, crushed
8 ounce (250 g) dried glass noodles (bean threads or cellophane noodles) soaked in cold water to soften for 5 minutes and drained
1 teaspoon butter
1 tablespoon soy sauce
2 spring onions, cut in 1 ½ inch (4-cm) lenghts
1 spring coriander leaves (cilantro)

Stock
2 cups (500 ml) Thai Chicken Stock
2 tablespoons oyster sauce
1 tablespoon soy sauce
2 teaspoons fish sauce
1 teaspoon sesame oil
2 teaspoons brandy or whisky
2 teaspoons sugar

Place all the Stock ingredients in pan, bring to a boil and simmer for 5 minutes. Remove from the heat and set aside to cool.

Clean each crab by scrubbing it briskly with a brush. (If still alive, make sure the pincers are tied securedly.) Rinse well with cold water. Using a cleaver or a heavy knife, cut the crab in half, then halve it again. Chop off the pincers, crack them and set aside. Remove the shell, scrape it out and set aside any roe.

Heat the ol in a large claypot or heatproof casserole. Stir-fry the garlic over high heat till lightly brown. Add bacon and stir-fry for one minute. Add crab, coriander roots, ginger and peppercorns. Stir-fry for 3 minuters.

Add glass noodles, butter, soy sauce and Stock. Mix will, cover and cook over high heat for 15-20 minutes or until crabs are cooked. Stir in spring onions and rarnish with cilantro. Serve hot.

Hawy Tod (Fried Mussels) หอยทอด

Recipe from: Colonel Ian F. Khuntilanont-Philpott


Just the thing if you're in a hurry: and a tasty party food, or between meal snack as well. For a light snack, the mussels are eaten alone, using a convenient half shell as a spoon/knife. For a more substantial meal, the mussels are transferred to a platter, and the beans, bean shoots etc to another, then the veggies can be eaten with rice or noodles, accompanying the mussels. In many cases the mussels are eaten with the fingers, as this makes it easier to dip them in the chosen, and usually fierily hot, dipping sauce, such as nam prik kapi, nam prik kiga, or nam prik narok.


1 kilogram mussels
1 cup tua phak yao (long beans), cut into 1 inch pieces (optional)
1 cup tua ngok (bean sprouts) (optional)
½ cup hom daeng (shallots), thinly sliced
2 tablespoon kratiem (garlic), minced
1 tablespoon nam prik pao (toasted chilis in bean oil)
1 tablespoon prik ki nu daeng (red birdseye chilis), thinly sliced
1 teaspoon nan tan sai daeng (brown granulated sugar)
1 teaspoon prikthai (black pepper), freshly ground


Clean the mussels, carefully removing the beards. In a wok or skillet over medium heat, sauté the shallots and garlic until aromatic. Add the mussels, stir fry on high heat for 1 minute, add the remaining ingredients (except the beans and bean sprouts) and cover the pan, reducing the heat to medium, for a further 5 minutes. Shake the pan occasionally to move the mussels around and ensure even cooking. Check the cooking: discard any unopened mussels.


If you want a substantial meal, add the beans and stir fry until heated through, then remove from the heat and add the bean sprouts, stirring briefly, then transfer to the serving platter.

Seafood Mango Stir Fry

INGREDIENTS:
SERVES 2-3
1 lb. mixed seafood (e.g. shrimp, scallops, clams, mussels, and denser fillets of fish, such as halibut or salmon)
1 fresh ripe mango, cut into bite-size pieces, OR 1 cup canned mango (drained) or frozen mango (thawed )
1-2 cups snow peas
1 red bell pepper, sliced
2 shallots OR 1 small cooking onion, sliced
3 cloves garlic, minced

STIR FRY SAUCE:
1 fresh mango, peeled and sliced, or the equivalent of 1 cup canned mango (drained) or frozen mango (thawed)
1 red chili pepper, de-seeded, OR 1-3 tsp. chili sauce (depending on how spicy or mild you want it)
1 Tbsp. rice vinegar or white wine vinegar (OR substitute regular white vinegar)
3 Tbsp. soy sauce
1 Tbsp. fish sauce
squeeze of lime juice (about 1 tsp.) OR substitute lemon
2 Tbsp. brown sugar (more or less according to taste - this will also depend on how sweet your mangos are)
1/2 cup fresh coriander (plus a little more - save to use for garnish later)

Preparation:

1. Place all stir fry sauce ingredients together in a blender or food processor.
2. Taste-test the stir fry sauce for sweetness - you want a balance of flavors here: tangy, but definitely more sweet than sour. If needed, add 1 tsp. to 1 Tbsp. more sugar. Note: the sweetness of the sauce will depend on how sweet your mangos are.
3. Prepare all other ingredients for stir-frying, and place next to the stove. If using fillets of fish, gently cut them into cubes (cubes stay together better than strips). For shrimp, be sure to remove the shells (you can leave the tail on). For clams and mussels, rinse with cold water, removing any surface debris.
4. Pour 1-2 Tbsp. vegetable oil into a wok or large frying pan and place over medium-heat heat. Add the garlic, shallots/onion, and snow peas. If using clams, add them now as well (Note: clams require a longer cooking time than mussels). Stir-fry 1-2 minutes, or until snow peas turn bright green. Add up to 1/3 of the stir-fry sauce when your wok or frying pan becomes dry.
5. Add the rest of the stir-fry sauce, plus the red pepper and seafood. Stir-fry gently, so that you don't break any shells. Also, if using fish fillets, these require extra gentleness, or they will break apart.
6. Stir-fry 5-7 minutes, or until all the seafood is cooked (mussels and/or clams should open after 7 minutes - if not, discard). A minute or two just before serving, add the mango pieces (these just need warming).
7. Serve hot from the wok with rice on the side. Or, scoop the stir fry onto a serving platter. Sprinkle with fresh coriander and decorate with lime wedges, if desired. ENJOY!

Fried Squid with Chili and Hot Basil(ผัดกระเพราปลาหมึก)

Pad Gaprao Pla Muek

Ingredients:
3 tablespoon vegetable oil
1 garlic clove, chopped
5 prik ki nu
1 pound squid, sliced
1 tablespoon nam pla
1 tablespoon oyster Sauce
1 tablespoon sugar
1 tablespoon black soy sauce
5 tablespoon chicken stock
1 red chili, sliced
½ ounce holy basil leaves


Preparation:
Heat the oil in a wok, add garlic, chilli and squid and cook until done. Add chicken stock and season with fish sauce, oyster sauce, sugar and black soy sauce. Finally stir chilli and basil leaves inside and serve immediately.

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Hawy Malaeng Phu Awb (Steamed Mussels with Herbs) หอยแมลงภู่อบ

Recipe from: Thailand.com
Servings: 4

4 ½ pounds mussels, cleaned well
1 cup sweet basil leaves (bai horapah - See Glossary)
3 tablespoon kaffir lime leaves
3 tablespoon lemongrass, sliced into strips
3 tablespoon garlic, finely chopped
2 tablespoon shallot, finely chopped


Place the mussels in a steamer over boiling water and sprinkle with basil leaves, kaffir lime leaves, lemongrass, garlic, and shallot. Steam for 10 minutes. Remove from the heat and wait for a few minutes before opening the steamer. This is to let the herbs flavor the mussels.


Note:
Serve with nam jim talay (Spicy Seafood Dipping Sauce).

Hoi Nang Rom Sod (Fresh Oysters with Side Serving)

หอยนางรมสด


Ingredients

Prepare:

10 fresh and cold oysters (throw away the shell and pick only the fat one)
1 handful the horse tamarind tree top

Sauce:

1 tbsp. minced garlic
1 tbsp. minced chili pepper
1 tsp. salt
2 tbsp. lemon juice

Directions

1. Mix the sauce ingredients altogether.

2. Serve the fresh oyster and arrange horse tamarind tree top and the sauce on a side.

3. More fresh garlic, 2 pieces lemon and chili peppers serving on a side is your choice.


I'm thinking about seafood today as I saw them at the market. The shrimps, squids and oysters were really fresh as I can see they were shining under the early morning sun. Well, I already posted many recipes for shrimps and squids. I think today is the best day for oyster recipe.

If you like to eat fresh oysters, the recipe above is the way Thai people eat. The horse tamarind tree top can make the fresh and cold oysters unbelievably sweet.

Eating the uncooked oysters, you should be very careful and make sure they are clean. Food and Drug Administration (FDA) has announced that the uncooked oysters can bring you Vibrio Parahaemolyticus, which will cause stomach ache and diarrhea.

Gang Jued Bpla Muek Yud Sai (Stuffed Squids in Plain Soup)

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แกงจืดปลาหมึกยัดไส้

Ingredients

10 squids (small size)

1 cup minced pork

3 cucumbers (peeled and cut horizontally 4 times)

2 group scallion (cut 1 inch long)

1 group coriander (cut 1 inch long)

1/4 cup minced carrot2 tbsp. minced garlic

1 tbsp. light soy sauce

1 tsp. pepper

2 tbsp. vegetable oil

3 cups stock from pork or chicken bone

Directions

1. Clean the squids very well.

2. Mix minced pork with 1 tbsp. minced garlic, pepper, minced carrot and light soy sauce.

3. Stuff the squids with mixed pork and close the hole with its tentacles.

4. Peel the cucumbers and clean.

5. Fry 1 tbsp. minced garlic until it has aromatic smell.

6. Heat the stock. When it is boiling, add stuffed squids and cucumber. Cook for 8 minutes then remove from the stove.

7. Add scallion, coriander and mix well. When you serve, don't forget to sprinkle fry garlic in the soup. It will give the nicest smell that makes your stomach cry.

8.When I was writing this recipe, I was thinking about the time I studied at primary school, Anuban Yasothon. It was also where my aunt taught.

9.This Anuban School, I will call it a brand name school because in every provinces all over Thailand has this school located. They have the same pattern of rules and food, characteristic of teachers and students. I can compare it because I went to this brand name school to study in Yasothon and work in Ubon Ratchathani, where I first met my husband. :p hehe

10 years after I finished grade 6, I can't believe they have the same food and same taste to serve their students. The good thing is the food, stuffed cucumbers in plain soup, reminded me of the time in the passed 10 years.

However, the plain soup with cucumber in it always tastes so good. It has a little sweet taste from cucumber and great fragrance.

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