Seafood Salad Thai style (Yam Thale)

Seafood salad or Thai called "Yam Thale" Every bite of this seafood salad offers a taste-explosion of Thai flavors! At the same time, the dressing never overpowers the fresh taste of the seafood, but rather brings out all of its natural succulence. While nearly every nation bordering an ocean has its own type of seafood salad, you'll definitely find this Thai version to be one of the best! Makes a great appetizer, side dish, or even a main course.

INGREDIENTS:

• 200 g white prawns
• 100 g shelled mussels
• 100 g squid
• 4 steamed crab sculls
• 10 hot chillies
• 5 cloves garlic
• 3 tbsp. lime juice
• 2 tbsp. fish sauce
• 1/2 cup Chinese celery, cut short
• 1/2 tsp sugar
• lettuce, onion
• Fresh vegetable for side dish

PREPARATION:

• Wash the lettuce, onion, then slice and arrange on a serving dish
• Shell vein and wash the prawns reserving the meat only. Clean and wash the squid and cut into bite-size pieces and score them attractively. Immerse in boiling water, the prawn, the squid, and the mussels, for one minute.
• Arrange the shell-fish and steamed crab sculls on the big bowl.
• Pound the chillies and garlic well in a mortar mix with the lime juice, fish sauce and sugar and taste.
• Pour over the shell-fish and celery, toss gently, then arrange on the serving dish and serve with fresh vegetable.

Mussels Curry with Pineapple (Kaeng Khua Sapparod)

This Mussels Curry with Pineapple or Kaeng Khua Sapparod are does not take long to cook and the main characteristic of this curry is that it does not have very much sauce. The curry soup is fairly thick and creamy. The taste will be a little spicy sweet and sour by Pineapple.

INGREDIENTS:

• 2 tbsp. Vegetable oil
• 2 tbsp. red curry paste
• 1 cup Coconut milk
• 1 lb. Mussels
• 2 tbsp Fish sauce
• 2 tsp Sugar Palm.
• 1 cup Pineapple, peeled and cubed

PREPARATION:

• Using a sauce pan or a deep frying pan, heat up the vegetable oil until hot and add the red curry paste to the oil.
• Use a medium heat and take care not to burn the curry paste. Should the paste become lumpy and become difficult to spread and stirfry, add a little coconut milk.
• Cook the paste for 5 minutes over a low to medium heat.
• Add coconut milk and blend well. Bring the sauce back to a boil.
• Once the curry sauce is boiling, add the Mussels and quickly season the curry with fish sauce and sugar palm.
• When the mussels are almost cooked, add the pineapple and mix well.
• The curry should be fairly thick, almost the same consistency of white sauce.
• Spoon this curry into a bowl and serve with hot streamed rice.

Tips:
If you are unable to find kaeng khua curry paste, red curry paste is a good substitute. Should your curry be too runny when finished, spoon out the prawns and pineapple and cook the curry sauce until thick, Cream can be used to replace coconut milk but you will not get the coconut aroma in your curry. Again this dish should be eaten with steamed rice or crusty French bread.

Breaded Fried Fish (Pla Chup Paeng Thod)

Breaded Fried Fish or PLA CHUP PAENG THOD easy appetizer children like. My favorite weekend recipe my little girl, whole family are like and never forget to make a small set for my nighbourhood.

INGREDIENTS:

• 3 cups Vegetable oil for frying
• 1-1 1/2 lbs Whole fish, flounder or similar white flesh
• 2 Eggs (whole)
• 1 cup Flour
• 1 1/2 cups Bread crumbs.

PREPARATION:

• Clean and gut the fish. Using a sharp knife score each side of the fish into large diamond shapes. Wash and pat dry.
• Immerse the whole fish in flour and roll the fish in egg white, then dunk in bread crumbs.
• Once the bread crumbs stick firmly onto the fish, place the fish in the refrigerator for about 15 minutes before frying.
• Heat up oil in a frying pan and fry the breaded fish over a medium heat until it is golden brown and cooked.
• Take the fish out of the hot oil and drain on absorbent paper and serve the fish with Chilli sauce or Tomato sauce. It as you like.

Green Curry with Fish Ball (Kaeng Keaw Wan Luk Chin Pla Klay)

Green Curry with Fish Ball or kang keaw wan Luk Chin Pla klay. This fish ball made from Clown Knife fish.

INGREDIENTS:

• ¼ cup green curry paste
• 350 g Clown Knifefish ball
• 1 ¼ cups coconut milk
• ¼ cup thai basil leaves
• 2 eggplants, cut into small pieces.
• ½ cup chicken stock
• 2 tbsp palm sugar
• 3 tbsp fish sauce
• 2 red chilies, sliced diagonally
• 4 kaffir lime leaves
• 1 g. Slide Tumicuni (Kra CHai Soi)

PREPARATIONS:

• Bring ½ cup of coconut milk (use the thick cream off the top) to a boil in a pan. Cook over medium heat, stirring often for 3 to 5 minutes.
• Add green curry paste; continue to cook and stir until the mixture becomes dry and fragrant.
• Add the Clown Knifefish ball and stir for 1-2 minutes, add fish sauce, sugar, keep stirring for another minute then add cut eggplant, the remaining coconut milk and chicken stock.
• Cook over medium heat until the chicken is cooked and eggplant is tender.
• Add kaffir lime leaves and Thai basil.
• Transfer mixture to a larger pot to a boil.
• Remove from heat and adjust the seasoning and transfer to a serving bowl.