Laab

Laab

Laap ( ลาบ ). Thai northeastern style chopped spicy meat.  It may be confused among culinary schools because it is slightly different to Naam Tok.

Ingredients

  • 200 g meat ( beef or pork ). Liver also preferred.
  • 1 tbsp roasted rice, ground
  • ½ tsp cayenne pepper, ground
  • 1 tbsp chopped shallot
  • ½ cup lemon balm leaves
  • 1 tbsp lime juice
  • 2 tsp fish sauce
  • vegetables ( cabbage, snake bean,..)


Directions

  1. Wash meat then chop.
  2. Cook chopped meat, mix with fish sauce, lime juice, roasted rice, cayenne pepper, shallot and lemon balm leaves. Eating with vegetables.

Chuu Chee Fish

Chuu Chee Fish ( ฉู่ฉี่ปลา ) is whole fish in kaeng chuu chee curry paste.

This very tasty distinctly Thai fish dish. This recipe serving for 4 persons.

Ingredients

  • 650g whole bream or similar fish
  • 1 metric cup vegetable oil (reserve 1 tblsp for stir-frying curry paste)
  • 1 tsp kaeng chu chee ( แกง ฉู่ ฉี่ ) curry paste
  • 6 dried Kaffir lime leaves
  • 1 metric cup coconut milk
  • 1 tbsp fish sauce
  • 1 tsp sugar
  • fresh cilantro
  • fresh red chili peppers

Directions

  1. In a wok or large frying pan, over high heat, fry fish using most of the vegetable oil, until golden on one side. It will take about five minutes.
  2. Lower heat and, using tongs, gently turn fish over.
  3. Turn up heat again and cook until golden. Using tongs again, lift fish gently onto a serving plate.
  4. In the wok, gently stir-fry the curry-paste and lime leaves in remaining tablespoon of oil.
  5. Add coconut milk and fish sauce. Simmer for about five minutes.
  6. Add sugar and simmer for another five minutes.
  7. Taste to see if extra coconut milk, fish sauce, or sugar is required.
  8. Pour sauce over fish and garnish with cilantro and chopped chili peppers.
Related Posts Plugin for WordPress, Blogger...