Deep fried fish with chlli sauce

INGREDIENTS:
1 grouper weighing 500 grams
15 hot chilies
10 shallots
10 garlic cloves
1 tsp chopped coriander root

1 tbsp palm sugar
3 tbsp tamarind juice
2 tbsp fish sauce

PREPARATION:
1. Scale, clean, and wash the fish, score the flesh on either side attractively, and allow to drain.

2. Heat the 2 cups of oil in a deep wok. When hot, fry the grouper over medium heat. Wait until the fish is golden brown on one side before turning it over to fry on the other : in this way, it will not stick to the work. When nicely done on both sides, remove from the oil, drain, and place on a serving dish.

3. Peel the shallots and garlic, chop finely together with the chilies and coriander root, and then stir fry, using the 2 tbsp. of oil, until fragrant.

4. Add the tamarind juice, fish sauce, and palm sugar, and then pour over the grouper and serve.

Nam Phrik Narok

Nam Phrik Narok

2 to 3 pound of catfish pieces
1 pound of dried prik ki nu haeng (dried greed birdseye chilis)
½ cup of garlic, chopped (including the skins)
½ cup of shallots, chopped (including the skins)
2 tablespoons of kapi (fermented shrimp paste)
¼ cup of fish sauce
3 tablespoons of sugar (preferably palm sugar).


The shallots and garlic are broiled/grilled until the skins blacken, and then peeled and chopped.

The dried chilis are also broiled until they just begin to blacken. This is very critical — overdo it and the vapor given off is highly irritating to the nose and eyes! (If nervous, follow the suggestion above about cooking on a cookie sheet, but do it outdoors.)

Deep fry the fish until crispy, then tease off the flesh, discarding the bones. You need 2 pounds of shredded cooked fish.

Combine all the ingredients in a blender or food processor.

Can be kept in a well stoppered jar, or refrigerated.

Gaeng Kiao Wan Gai (Chicken Green Curry)

Gaeng Kiao Wan Gai (Chicken Green Curry)

Prepare:

1 cup chicken

1/2 cup fish balls (optional)

1 cup coconut thick cream

3 cups coconut milk

3 coriander roots

1 tsp. pepper

2 cloves garlic

4 tbsp. fish sauce

1/3 cup crisp eggplant

1/3 cup sweet basil

4 red chili peppers (cut diagonally)

1/2 cup sliced diagonally galingale

1/2 cup cooked chicken's blood (optional)

Paste:

25 green chili peppers (more or less as you prefer)

1 tbsp. coriander seed

1 tbsp. cumin powder

10 dried peppers

3 red onions

5 cloves garlic

2 tsp. minced galangal

1 tsp. salt

1 tbsp. shrimp paste

1 tbsp. sliced lemongrass

1 tsp. sliced kaffir lime skin

1 tbsp. minced galingale (peel off the skin first)

Cooking Instructions:

1. Ground all the paste ingredients together and finely. To skip this step you can get instant green curry paste from the store. It's up to you.

However, it is different between fresh paste and packed paste. :)

2. Ground coriander roots, dried peppers and garlic. Then mix it with the chicken.

3. Boil 1 cup of coconut cream with low heat until it's boiling. Add paste and keep stirring until it smells nice.

4. Then, put chicken and add the rest of coconut milk. Cook for 15 minutes. Don't stir.

5. After that, add fish balls, cooked chicken's blood, eggplant, sliced galingale, sweet basil and red chili peppers.

6. Turn of the fire. Tip!To make the curry real green, add 1/4 cup sweet basil while you ground the paste.

Top 10 Thai Street Food

1. som tam - a spicy salad with shredded papaya
2. khao mun gai tod - fried chicken served on rice cooked in chicken broth
3. rat naa - noodles and pork in a thick gravey
4. ba mee nam - egg noodle soup with wonton
5. pad thai - fried noodles with dried shrimp and tofu
6. johk - a thick rice soup excellent for breakfast
7. pad see iew - pan-fried noodles
8. khao pad - fried rice
9. moo pad krapow - pork fried in basil
10. khao moo daeng - red pork with rice

Top 10 Thai Food

   1.  Hot and sour soup with shrimp
   2. Green curry with chicken
   3. Fried Noodles
   4. Pork fried in basil
   5. Red curry with roast duck
   6. Coconut soup with chicken
   7. Thai style salad with beef
   8. Satay pork
   9. Fried chicken with cashew
  10. Panang curry

Baan Krua Thai