Stuffed Fried Squid

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Stuffed Fried Squid 

 

Where we live in Paknam, it is close to the sea, so we have access to a large variety of seafood. Today we will show you how to cook "pla meuk yat sai tod". Our version here is stuffed with minced pork. In the picture of the ingredients below, you can see the washed squid on the right and the minced pork mixture on the left.





You need to wash the squid thoroughly and then slice it open at one end. Next, use a mortar and pestle to gently pound garlic, black pepper and the minced pork. We also added soy sauce and an egg to this mixture. This was then stuffed into the squid. We then used a matchstick to close the end and then deep fried it in hot oil. For the sauce we used bottled chilli sauce. But, you could also make one using a combination of vinegar, sugar, salt and spur chillies. Put the first three ingredients in a pot and stir until the sugar dissolves. Add the spur chilli and keep stirring until it thickens.

Stir-fried Chicken with Garlic Plant

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 Stir-fried Chicken with Garlic Plant



The Thai food recipe we have for you this week is Stir-fried Chicken with Garlic Plant. In Thai it is called "gai phat ton gra-thiam". As you can see in the picture below, there are only two main ingredients: chicken and garlic plant. This needs to be sliced diagonally and washed.

 

Heat some oil up in a pan and when it is hot add the chicken. Add some stock so that it doesn't dry out. When it is nearly cooked add the garlic plant. Season with oyster sauce and light soy sauce. To thicken the sauce, you need to add an equal amount of corn starch and water. Taste again and add more seasoning as desired.

Stuffed-Squid Soup

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Stuffed-Squid Soup 

 

Today we have a plain soup for you called "gaeng jeut plaa meuk yat sai". If you like seafood and don't like it to be spicy then you might like this. In the ingredients pictured below, you can see coriander, spring onion, minced pork mixture and washed squid.

You first need to wash and clean the squid. Then prepare the stuffing with a mortar and pestle. Gently pound together the pepper and garlic and then mix in the minced pork, soy sauce and one egg. In the meantime, bring a pot of stock to the boil. Add the stuffed squid and cook until done. Add the chopped coriander and spring onion. Season with soy sauce to match your taste. Sprinkle on top some fried garlic.

Deep-fried Prawn in Red Curry

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How to cook... Deep-fried Prawn in Red Curry 

 

The Thai dish this week is Deep-fried Prawn in Red Curry or "chu-chee koong tod". The word "chu-chee" comes from the sound when you put something into hot oil. If you don't have prawn you could use fish, pork or chicken as an alternative. In the ingredients pictured below, you can see shredded kaffir lime leaves, green chillies, palm sugar and red curry paste on the left, fresh shrimp in the middle, and coconut milk and flour on the right.

There are two stages to cooking this dish. First you need to mix the flour and water equally to make a batter. Dip the prawns into this batter and then deep fry them until golden brown. Set aside on some tissue paper. Next, heat some vegetable oil up in a pan and stir fry the red curry paste. Add some coconut milk so that it doesn't dry out. Season with fish sauce and palm sugar. This is a careful balance so you need to adjust to your own taste. The red curry paste is then poured into the serving dish. Add the fried prawns and sprinkle with shredded kaffir lime leaves and either green or red spur chilli.

Grow Dragon Fruit

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 How to Grow Dragon Fruit



Last year, I wrote a short blog with pictures about How to Eat Dragon Fruit. It proved to be quite popular with people searching on Google. The bright pink fruit is not native to Thailand and can be found in other regions of the world. I enjoy eating this fruit though in the supermarkets of Bangkok it can be expensive at about 40 to 60 baht a kilo depending on the time of year. The main season is May to October when you will find it at a cheaper price.

One of the main growing regions for dragon fruit in Thailand is Chanthaburi where I am now. We were driving down the road yesterday when I spotted this dragon fruit orachard. The fruit doesn't grow on a tree but on a cactus that likes to grow up a wall or a pillar as in this picture.

The cactus has a bright yellow flower that I am told only fully flowers at night-time. By morning it starts to wilt as you can see here. This then develops into the green fruit which you can see in the picture below. Finally it turns red when it is nearly ready to harvest. In town I saw them selling this fruit for 10-15 baht a kilo.

I haven't made an effort to grow one yet though I will try when I get back. There are apparently two options. One is to grow from a cutting of the cactus. The second way is to use the black seeds inside the fruit. It should be fairly easy to find this plant in town but I will also try growing from seed. Check out our Thai Food Forums for updates and also the latest pictures of my effort to grow pineapple and lemon grass.

Fried Spare-ribs Marinated in Pineapple Juice

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How to cook... Fried Spare-ribs Marinated in Pineapple Juice




The dish we are cooking this week is Fried Spare-ribs marinated in pineapple juice. In Thai it is called "si-khrong moo thot". It is not really much of a traditional Thai dish but I see it a lot on menus at restaurants. In the picture of the ingredients below you can see spareribs at the top and garlic and black pepper on the left with pineapple juice on the right.

Prepare the spare-ribs first by washing them and cutting them into bite-sized pieces. Next marinate them in fresh pineapple juice for about half an hour. While this is marinating, prepare a mixture of dark soy sauce, light soy sauce, fish sauce, crushed garlic, black pepper, sugar and ground coriander seeds. Then rub this into the spare-ribs and leave to marinate for a while longer. Prepare your wok with about an inch of oil. Once it is hot add the spare ribs a few at a time until golden brown. Serve on a plate with some lettuce and fresh pineapple.

Stuffed Omelet

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How to cook... Stuffed Omelet 

One of my favourite dishes in Thailand that isn't spicy is "stuffed omelet" or "khai yat sai" in Thai. It is a little tricky making the egg envelope. It works best with a big wok and a gas flame. In the ingredients pictured below, you can see carrots, onion, minced pork, tomato, coconut milk, 4 eggs and peas in the middle. Make sure that everything is chopped up small. You can also use garlic if you like.

Heat some oil up in the wok and then add the minced pork. Stir fry for a few minutes and then add the carrots, onions, peas and tomatoes. Season with light soy sauce, oyster sauce and a pinch of pepper and salt. If it tastes too salty then add some sugar. When cooked put to one side. Heat some oil in a wok again making sure that the sides heat up as well. Beat the eggs together with some coconut milk. Once the wok is hot enough, pour a small amount of egg into the wok and tip it back and forth in order produce a thin layer all around the wok. Once it is nearly done, add several spoonfuls of your minced pork mixture.