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|YAM THALE ROD DED
( Prawns, mussels, crab and squid in spicy salad )
200 grams of white prawns, 100 grams of shelled mussels, 100 grams of
squid, 4 steamed crab sculls, 10 hot chillies, 5 cloves of garlic, 3 tbsp. of lemon juice,
2 tbsp. of fish sauce, 1/2 tsp. of sugar, 1/2 cup of celery-cut short, 2 lettuce leaves, 1
Wash the lettuce and arrange on a serving plate. Shell, vein and wash
the prawns, clean the mussels meat. Clean and wash the squid, cut into bite-sized pieces.
Immerse in boiling water, the prawns, the squid and the mussels, each separately and boil
for one minute. Then put them in a mixing bowl with the steamed crab sculls, cut celery
and sliced onion mix them well. Pound the chillies and garlic well in a mortar, mix with
the lemon juice, fish sauce and sugar, pour over the prawns, mussels, crab, squid, celery
and onion, toss gently, then arrange over the lettuce on a serving plate and serve.
SOM TOM MALAKOR
( Papaya salad )
1 peeled and shredded green papaya (about 3 cups), 1/4 cup of ground
dried shrimp, 1 dried chilli soaked in water, 6 garlic cloves, 7 pepper corns, 1/4 cup of
lemon-cut into small cubes, 3 tbsp. of palm sugar, 3 tbsp. of fish sauce, 2 tbsp. of lemon
juice, 1 tbsp. of tamarind juice, 1 lettuce plant
Gently crush shredded papaya in mortar with pestle then remove and pour
in a big mixing bowl. Crush garlic, dried chilli and pepper corns in mortar, mix
thoroughly. Mix and boil tamarind juice, fish sauce and sugar in a pot. Remove from heat
and allow to cool, add lemon juice and mix with chilli paste in a mortar. Pour the mixture
over the crushed papaya in a bowl and add the dried shrimp, lemon cubes and mix
thoroughly. Spoon onto a plate, garnish with red spur chilli. Serve with lettuce.
Ps. this dish you can change the papaya to cucumber or carrot.
PHLA NEUA MA-KHEUA PRAW
( Broiled beef and eggplant spicy salad )
300 grams of beef sirloin, 10 Thai eggplants, 1/4 cup of mint leaves, 2 tbsp. of thinly
sliced parsley, 9 hot chillies-crushed, 1/2 cup of finely sliced lemon grass, 1 tsp. of
sugar, 3 tbsp. of fish sauce, 2 tbsp. of lemon juice
Clean the beef, wrap it in a foil or banana leaf and tie dense. Grill the beef over a
low fire until done. Cut it into bite-sized slice. Mix the fish sauce, lemon juice, sugar
and chillies-crushed together. Toss it with the grilled beef in a mixing bowl. Wash the
eggplants, cut top to bottom into thin wedge-shaped sliced and soak briefly in salt water
to prevent their darkening. Add the sliced eggplants, sliced lemon grass and sliced
parsley to the beef, toss to mix thoroughly and then sprinkle with the mint leaves.
Transfer to a plate and serve.
Ps. tsp. = tea spoon
tbsp. = table spoon
19-12-2000 / Nammi