ยำทะเล - Spicy Thai Seafood Salad
ขนมต้ม - Coconut Dumplings
บัวลอยเผือก - Bua Loi Peuk
Pad Cha Pla
Thai Shallots, peeled and sliced thin 3 heads
Thai Garlic, Peel and chopped 1 head
Fresh large Thai Chili peppers 5 each
Fish Sauce 2 tbsp
Pork Spareribs, cut into bite size pieces 400 grams
Green papaya, peel and shredded 1 cup
Kaffir lime leaves 5 leaves
Water 4 cups
Dill 1 cup
Green Onions,cut into two inch lengths 1 cup
Large fresh Thai Chili Peppers, cut on a bias 5 each
Fresh Thai Lemon Basil leaves, picked 1 cup
Golden Mountain Brand seasoning sauce 2 tbsp
Fermented Fish sauce 1 tbsp
1.Pound together roughly, the shallots, garlic and chili peppers in a pestle and mortar.
2.Put a pot on heat and add the pounded paste to the hot pot. Add a little water
and stir to cook the paste, until it is fragrant but not burnt.
3.Add the spareribs and torn kaffir lime leaves to the pot stir to cook and sear the
4.When the spareribs are almost cooked, add the shredded papaya, stir to mix.
Add the water and bring the soup to boil.
5.When the soup boils, add the dill, green onions, chili peppers and lemon basil
leaves. Bring back to a boil.
6.Season the soup with the seasoning sauce and fermented fish sauce (pla rah).
Bring the soup back to boil again and serve this soup in a bowl. To be eaten with
steamed rice or sticky rice.
October 2016 (22)