Cockle Scald in boil water

For "Cockle Fan"  The days before I go to wet market and see fresh cockle.  In fact I like Cockle BBQ because more than the aroma of burnt.  But now no BBQ stove I should Scald Cockle in boil water instead of BBQ.  Scald cockle in boil water for 2 minutes. (safety for eat)   The cockle sweet blood-must be reduced.

INGREDIENTS:

• 1 kg. cockle medium size

SEAFOOD INGREDIENTS

• 5-6 chilies, crushed
  
• 3 cloves garlic, crushed
  
• 2 tbsp fish sauce
  
• 2-3 tbsp lime juice
  
• 1 tsp sugar palm
  

Preparation:

• Put fresh cockle in cold water for a few hours for cockle open mouth and to spit out shell dust.
  
• Boiling water to boil.
  
• Then put clean cockle into the boiling water for 2 minutes (for safety must boil minimum 2 minutes)
  
• When it pop off the cockle, into the cold water.
  
• Then the cockle to put in colander cockle is cooked lamb and easy fit with sweet blood.
  

Seafood Sauce preparation:

Mixed all the ingredients and toss gently.  And taste should be spicy, sour, salt and a little taste by sugar palm…

Kang som cha-om khai

Kang som cha-om khai this is hot and sour curry with shrimps and Acacia Omelette or Cha-om Omelette.  Cha-om Omelette is famous eaten with Chilly Dip. Cha-om vegetables is a high fiber. Eating, helps prevent cancer much beta Carol Rosenthal. Found in the vegetables.  Dark green leaves of Cha-om wait a lack of blood preventing heart disease.  

INGREDIENTS:

• 8-10 medium sized shrimps, cleaned, peeled and deveined
  
• 200 g. fish fillet (any meaty white fish)
  
• 4 tbsp hot and sour curry paste
  
• 4 tbsp of tamarind juice
  
• 3 tbsp of fish sauce
  
• 1 tsp of palm sugar
  
• Lemon juice
  
• 1 bunch of acacia leaf [thai : cha-om] 
  
• 3 eggs to make acacia omelette
  

PREPARATIONS:

• Put the fish fillet in a boiling water and wait until it cooked. Then take out (debone, if necessary), and crush the cooked fish in a mortar with hot and sour curry paste until mixed well. Remove and set aside.
  
• Heat water in a pot, wait until boiling. 
• Add the hot and sour curry paste and season with fish sauce, tamarind juice and sugar till tasteful. Try to often taste...yum..yum..my mouse watering...ding..ding..
  
• Add the shrimps and acacia omelette. 
• When the soup boiling, remove from heat. 
• Add lemon juice as desired taste. 
• Transfer to a serving bowl, and serve with hot steamed rice.
  

Acacia Omelette (khai jeaw cha-om)

PREPARATIONS: 

However, thai people love to eat this omelette with Chilli dip. (If you cannot find acacia in your local grocery store, you may try to use other fresh vegetables instead. Sometime I using mixed vegetable all I have in freeze..)

• Wash cha-om and nip the leaves and young leaves then cut into 1-inch portions.
  
• Add the beaten eggs in a bowl, and also add the acacia. Stir until all mixed well.
  
• Heat oil in a wok. Add the beaten eggs with acacia in the wok, fry until cooked and golden, then remove and drain. 
• Slice into cubes.
  

Chili shrimp paste (Nam prik ka-pi)

All Thais love Nam prik or chilli dip. With variations, it is eaten in every area and every house as it is the tastiest and least expensive accompaniment to a Thai rice meal. Nam phrik pla thu or chilli dip with Thai mackerel is popular throughout the country but especially in the central Thailand. Any Thai back from a long trip abroad is likely to request this favourite on the first day he is home. Newcomers to Thailand may take a while to get used to the taste and smell. Recipes vary according to regional preferences and the specific type of nam prik dip to be made, with the basic ingredients are garlic, chilli, shrimp paste or shrimp power, seasoned with fish sauce, lime and palm sugar. All these are pounded together into a lumpy paste. Nam prik is eaten with fresh or boiled vegetables, Fried mackerel fish and Acacia Omelette or khai jeaw cha-om..humm..yum…yum..

INGREDIENTS:

• 2 mackeral fishes, around 400 grams (or frozen salted mackeral)
• 1 tbsp shrimp paste
• 2 tbsp minced dried shrimps
• 3 red shallots, peeled
• 3 cloves garlic, peeled
• 10-15 chili peppers (depends on how spicy you like)
• 1 tbsp fish sauce
• 2 tbsp lime juice
• ½ tsp sugar
• steamed or fresh vegetables (cabbage, cucumber, tomato, lectuce, carrot, string bean, etc.)
  

PREPARATIONS:

• Heat oil in a wok and fry the mackeral fish until cooked. Remove and drain.
• Pound red shallots, chilies, garlic in a mortar and pestle or by using the food processor, until mixed well.
• Add dried shrimps, shrimp paste, fish sauce, lime juice and sugar.
• Mix all ingredients until the mixture becomes smooth paste.
• Transfer to a serving dipping bowl.
• Serve with fried mackeral fish and steamed vegetables.
• Thai people also love to eat this recipe with acacia omelette.

Acacia Omelette (kai jeaw cha-om)

PREPARATION:

This recipe is optional. (If you cannot find acacia in your local grocery store, you may try to use other fresh vegetables instead.)

• Wash acacia (cha-om) and nip the leaves and young leaves then cut into 1-inch portions.
• Add the beaten eggs in a bowl, and also add the acacia.
• Stir until all mixed well.
• Heat oil in a wok.
• Add the beaten eggs with acacia in the wok, fry until cooked and golden, then remove and drain.
• Slice into cubes.
  

Garlic Prawns

Garlic Prawns or Thai call "Koong Tod Kra-tium prik Thai"  Long time never cook for this menu. Children really like them.  I like to serve with hot steamed rice.  Not spicy menu but taste of pepper and garlic.  And it tasty one.  This time I using back pepper make taste change a little from ground pepper.

INGREDIENTS:

• 400 grams of Cleaned Prawns
  
• 1 tsp minced coriander root
  
• 3 cloves garlic, crushed
  
• 2 ½  tsp fish sauce
  
• ½  tsp back pepper
• 2 tbsp oil for frying
  

PREPARATIONS:

• Mix together, garlic, fish sauce, pepper, coriander root and cleaned prawn, then leave to marinate for 5 minutes.
  
• Heat oil in a wok over medium heat. 
• Add prawns and their marinade, then stir-fry for 2-4 minutes or until the color turns to pink.
  
• Transfer to a serving dish. 
• Garnish with sliced tomatoes and cucumber, then serve immediately with hot steamed rice.
  

Tip : to get the best taste of prawns, it must not be over cooked.

Spicy cockle salad (Yam Hoi Khraeng)

Spicy cockles salad or Yam Hoi Khraeng in Thai.  Almost we rare cooking still fresh cockles and already done in the mean time.  The taste are spicy, sour and salty and smooth and sweet taste by fresh cockles in your mouth.  By the way tradition thai spicy salad we don't use sugar.  The taste should be more spicy.  Want to taste?? heheheh...

INGREDIENTS:

• 800-1000 g. cockles
  
• 1 lettuce plant
  
• 1 tbsp.thinly sliced shallot
  
• 1 tbsp. thinly sliced hot chilli
  
• 1 tbsp. finely sliced young ginger
  
• 1/4 cup mint leaves
  
• 1 tsp thinly sliced kaffir lime leaves
  
• 2 tbsp lime juice
  
• 1 1/2 tbsp fish sauce
  

PREPARATION:

• Soak the cockles in water until they open up and expel any dirt inside.  Wash well.  
  
• Heat water in a pot until boiling
  
• Scald cockles in a boiling water for a few minutes and remove from heat, drain and shell.
  
• Mix the cockles with the sliced lemon grass, shallot, chilli, fish sauce, and lime juice, toss gentle until all ingredients mixed well and taste...it is tasty? hahaha..
  
• Spoon the cockles onto the lettuce, sprinkle with mint leaves, kaffir lime leaves.
• Serve immidately with fresh vegetable