Spicy salad, or “Yum” in Thai language, is a very popular dish. There are so many varieties of salad and you can add almost anything you like in the dish.
I love salad and this is one of the best. The dish is glass noodles salad(traditional style). The glass noodles are made from mung beans, and you can usually find a dried version.
Continue reading “Glass Noodles Salad ยำวุ้นเส้น”
Every Sunday afternoon at around 4pm at the fresh food market near my home, every shop will start to discount their products as they will be closed on Monday and Tuesday. I go there sometimes and usually get a lot of things at a very good price. It is also a good time to try something that I haven’t tried cooking with. If I like the new ingredient that is good, if not I only paid a little bit and have no regrets.
Last week I went there and got a bag of “Sand whiting fish” there were 3 fish in the bag for only $5. I brought it home and tried to think what to do with them. With other ingredients that I got I created the dish called “Pad Phed” which is spicy stir fry. Spicy stir fry can be used with many types of protein such as chicken, pork, beef and fish.
This is something that many Thai people, including me, like to have in the fridge. The chilli jam can go alongside many dishes to add hot flavour. I love to have it with some steamed vegetables, boiled egg or fried fish. The recipe here is just a guide, as Thai cuisine requires tasting while cooking and adjusting to your preference is more important than measurement.
Continue reading “Thai chilli jam (Nam prick pao) น้ำพริกเผา”
Ingredients
• ~200 g fresh tuna sashimi grade, diced
• 1/2 a lime juice, to taste
• ~2 tbsp fish sauce, to taste
• chilli powder as desired
• 1 tbsp roasted ground rice
• 1/2 cup of chopped coriander , spring onion and red onion mix
• 1/4 cup of garden mint leaves, with a bit extra as a garnish.
Method
1. Add juice of lime to the fish, mix well and leave for a few minutes.
2. Add fish sauce, chilli powder and roasted ground rice together and mix well.
3. Add chopped coriander, spring onion, red onion and mint leaves. Gently mix. Top with extra mint leaves before serving.
Charinya's Kitchen 