num prik noom - Thai Chili Dipping Sauce - น้ำพริกหนุ่ม

Ingredients


1. 10 - 15 green chili peppers

2. 60 grams garlic

3. 7 - 10 red shallots

4. 1/4 teaspoon thai shrimp paste

5. 1/4 teaspoon salt

6. 1 teaspoon fish sauce

* fresh vegetables for serving with dipping sauce (cabbage, baby corn, string bean, cucumber, etc.)



Preparations


1. Grill chili pepper, garlic and red shallots until done and aromatic, then peel off the outside skin.

2. Use mortar and prestle to crush all ingredients. Season with salt and fish sauce. You may add lime juice a little bit if you want.

3. Transfer to a dipping sauce bowl. Serve with prepared fresh vegetagles (or steamed vegetables) and hot steamed rice (or sticky rice).


Clip cooking....num prik noom - Thai Chili Dipping Sauce - น้ำพริกหนุ่ม

som tum fruit - Thai Fruit Spicy Salad - ส้มตำผลไม้

Ingredients


1. 1 cup fresh fruit, cut into well pieces (apple, pineapple, rose apple, pomelo, grape, guava, etc.)

2. 1/4 cup shreded carrot

3. 3-5 sherry tomatoes

4. 1 tablespoon dried shrmp

5. 5 cloves garlic

6. 3 chilies

7. 1 1/2 tablespoons fish sauce

8. 1 1/2 tablespoons lime juice

9. 3 teaspoons palm sugar

10.1 tablespoon peanut

* fresh vegetable for serving with salad (cabbage, string bean, etc.)



Preparations


1. Use mortar and prestle to crush the chilli and garlic.

2. Add fruit, tomato, carrot, peanut and dried shrimp into mortar, continue beating with the prestle.

3. Season with fish sauce, lime juice, tomato, and palm sugar. The original taste this dish should be the balance taste between sweet, hot, salty, and sour. Then continue beating until all ingredients mixed well.

4. Transfer to a serving plate. Serve with vegetables (e.g. cabbage, string bean, napa, etc.). and sticky rice.



Clip cooking....som tum fruit - Thai Fruit Spicy Salad - ส้มตำผลไม้

yum pla dook foo - CRISPY CATFISH WITH GREEN MANGO SALAD - ยำปลาดุกฟู

Ingredients


1. 1 catfish (or any meaty white fish) weight 400-500 grams

2. 3 tablespoons fish sauce

3. 4 tablespoons lime juice

4. 1 tablespoon sugar

5. 5-10 chilies, chopped

6. 1/4 cup shallot, sliced

7. 1 mango, julienned (or sour green apple)

8. 1/4 cup fried cashew nuts, or peanut

9. coriander leaves (for garnishing


Preparations


1. Roast the fish in an oven (at 450f) until cooked. Remove from oven and wait until cool. Then use a fork to fluff the cooked fish meat.

2. Heat oil in a wok over medium heat. Wait until hot then fry the fluffed meat in batches until golden. Remove and drain. Transfer to a serving plate.

3. In a medium-sized bowl, add fish sauce, lime juice, sugar, chilies, shallots and mango. Stir until all ingredients mixed well. You can adjust the taste according to your desired one, but the original taste should be sour, hot, and salty, with a slight sweetness at the end.

4. Before serving, sprinkle fried cashew nuts and coriander leaves on top of crispy fish. You can pour in the salad over fried fish and serve immediately. Or you can serve by putting the crispy fish on a plate and serve the salad mixture in another dipping sauce bowl.



Clip cooking....yum pla dook foo - CRISPY CATFISH WITH GREEN MANGO SALAD - ยำปลาดุกฟู


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