|
Thai / Asian Ingredients Substitute List
(Pla Jian) |
Ingredients
- 2 lb Firm white fish - whole, fillets, cutlets or steaks
- 1 tsp Salt
- 1 tsp Turmeric ground
- 1/2 tsp Black pepper ground
- Peanut oil for shallow frying
- 1/2 tbsp Garlic chop fine
- 1/4 cup Tamarind liquid
- Soya sauce or Fish sauce to taste
- 1 tbsp Palm sugar
- 1/2 tsp Chili paste
- 3 tbsp Green onions sliced thin
- 2 tbsp Coriander leaves whole
Directions
Heat the oil and fry the fish over medium heat until golden brown on both sides. Drain on paper towels.
Pour all but 1 tbsp of the oil from the wok and add the garlic. Stir fry until the garlic is slightly browned.
Add tamarind liquid, soya sauce, fish sauce, palm sugar and chili paste, and bring to a boil.
Add the fish and simmer until sauce thickens slightly, spooning it over the fish as it cooks.
Add green onions and simmer 1 minute.
Serve garnished with coriander leaves.
|
Ingredients
- 2tbs/30ml oil
- 2 garlic cloves, finely chopped
- 1in/2.5cm piece ginger, finely chopped
- 6-8 large prawns, peeled and deveined
- 1tbs/15ml light soy sauce or fish sauce
- 1tsp/3ml sugar
- 2tbs/30ml stock
- 2 spring onions
- 1 small onion, sliced
Directions
(Poo Cha) |
Stuffed Crabs
(Poo Cha)
is removed and mixed with the other ingredients, the mixture stuffed back into the
cleaned crab shells, and then fried. If you would like to make the recipe with
canned crab meat, you can stuff the mixture into crab shells if you can find
them, or any other type of seafood shells, or you can simply form the crab
mixture into cakes without any shell.
Ingredients
- Fish sauce to taste
- 3 tbsp Lime juice
- 1 tbsp Garlic chop fine
- 1 tbsp Palm sugar
- 1 tbsp Chili paste
- 6 Crabs, small OR
- 1/2 lb Crab meat
- 1/2 lb Ground pork
- 1/2 lb Shrimp or Prawns chop fine
- 1/4 cup Green onions chop fine
- 1 tbsp Coriander leaves chop fine
- 1 tbsp Garlic chop fine
- 1 tbsp Fish sauce
- 1 tbsp Corn starch
- 1 tsp Soya sauce
- 1/2 tsp Black pepper ground
- 1/2 tsp Salt
- 1/2 tsp Chili paste
- 1 Egg
- Peanut oil for deep frying
Directions
If using fresh crabs, steam for 30 minutes or until cooked. Remove crab meat from shell, being careful not to destroy the shells.
Mix crab meat, ground pork, shrimp or prawns, green onion, coriander leaves, garlic, fish sauce, corn starch, soya sauce, black pepper, salt, chili paste and egg.
If using crab shells, stuff shells with mixture. If not, form mixture into 6 cakes about 3/4 inch thick.
Heat oil to 350F and deep fry shells / cakes for 8-10 minutes until golden brown.
Drain on paper towels and serve with sauce on the side.
|
Ingredients
1. 2 cups of uncooked long grain rice2. 1 pound of lean ground beef
3. 3-4 table spoons of thin soy sauce (sii- iw^ khaao+)
Condiments:
1. "gra'thiem- jiaaw"- (chopped garlic, cooked in hot oil til yellow)
2. "hawm daeng- soi"- (sliced shallots)
3. "ton hawm soi"- (cut-up scallions or green onion)
4. "prig^ khii nuu haeng" thawd" (fried, dried mouse-shit pepper)
Directions
1. Cook rice with a tiny-bit little less water than usual. (normal is 1 1/4 cup water to 1 cup rice)
2. Empty cooked rice into a big bowl, put beef and thin soy sauce.
Mix it well (your hand can be the best tool:>).
3. Devide the mixed ingredients in to portions. Wrap each portion
with aluminum foil.
4. Steam them for 25-30 minutes
P.S. If you use fresh or frozen banana leaves to wrap it instead of
aluminum foil...you'll get a much better taste!
|
|
Sai Grog Issan Sausage
If you have sausage casing you can of course make this in conventional sausage form, however as this is a messy job you can also do as we do and form the sausage meat into patties the size of small hamburgers and eat them that way.
Thai sausages use rice as the filler/binder to extend the meat.
Sai Grog (the actual sausage)
Ingredients
- 1 pound minced pork
- quarter cup minced garlic
- half cup of steamed sticky rice
- 1 teaspoon black pepper
- 1 teaspoon salt
- 1 teaspoon MSG (optional)
- quarter cup lime juice
- 2 tablespoons of fish sauce
Directions
Stuff your sausage casings, or form patties or meat balls from the mixture.
Steam for 30 minutes.
Sai Grog Tod (a sausage meal)
Ingredients
- Sausages (see above)
Quarter cup each of:
- freshly roasted peanuts
- ginger, sliced very thinly
- shallots, sliced very thinly
- lemon grass, bruised and sliced very thinly
- prik ki nu (green birdshit chilles), julienned
Directions
If you have formed sausages, they should be sliced on the diagonal into quarter inch thick slices.
Arrange on a platter with the accompaniments, and serve with your favorite dips such as nam jim satay and nam prik narok perhaps).
If you've made patties of the sausage meat, then serve as "Thai
hamburgers" and add your favorite relish.
