This fish is best to deep fried and served with Thai chilli sauce.
The basic skill of cooking this dish is to butterfly or splitting or kiting the fish.
This will help to keep the fish whole but largely debones it.
An ideal technique for deep frying fish especially when the cooking pan is not able to accommodate the entire fish.
You will need a large cutting board using a very sharp fillet knife or a pair of kitchen shears.
How do you deep fry the fish?
Check this link for the detailed information
This is the end result of the deep fried Tilapa Fish drained over paper hand towel to remove excess oil.
In a separate pot, cook the chilli sauce and pour the hot sauce over the entire fish just before serving.
I like to garnish this Thai Sauce Deep Fried Tilapa Fish with some fresh basil leaves for that extra herbal flavour.
For more interesting fish dishes check out this link.
So far this is one of the best Thai green curry paste purchased from Bangkok.
A quick fixed meal with tender chicken drumsticks which goes well with a hot plate of new harvested Thai rice.
3 fresh large chicken drumsticks (chopped)
Bunch of lime leaves
2 to 3 stalks lemongrass (pounded, use the white portion only)
2 medium carrots (sliced)
1 packet Green Curry Paste
3 red chillies (sliced)
Home prepare chicken stock
In a pot, add some cooking oil over medium heat and add the green curry paste.
Add the chicken pieces into the pot and mixed well.
Cook for about 2 minutes or until the paste is fragrant.
Stir in the sliced carrots, pounded lemongrass stalks, sliced red chillies and lime leaves.
Add your desired home prepared chicken stock and finally the coconut milk.
Bring to a high boil and add fish sauce.
Taste and adjust the seasoning.
Cooked until the chicken meat is tender.
Serve hot with a plate of white rice.
For Thai dishes, I would normally served the dish in the traditional Thai ceramic hot pot.
Interested to know what types of Thai cuisine, I normally cooked at home, check out here.
Crunchy water chestnut cubes that resemble red rubies.
A simple concoction of red jellies.
12 pieces fresh water chestnuts
3 – 4 drops red colouring
1 cup tapioca flour
1 small packet coconut milk
1 tablespoon coarse sugar
350 ml water (estimated)
Washed and peeled the water chestnut and cut into small cubes.
Mix the red colouring with the water chestnut cubes and coat evenly.
In a bowl, add about three quarter cup of tapioca flour and coat the water chestnut cubes with a fork.
Its important that all the water chestnut are evenly coated.
Sieve away the excess flour.
In a sauce pot, bring water to a boiling point and add the coated water chestnut.
In the meantime, prepare a mixing bowl with ice water.
Scoop the boiled water chestnut from the sauce pot and pour in the ice water.
Prepare the syrup in a small pot by adding sugar and water and bring to a boil.
Adjust the sweetness to your desired taste bud.
Pour in the coconut milk and mixed well.
You can also add crushed ice before serving.
Check out at this link for more dessertilicious recipes.
Tom Yum pot perfect for herbs and most appropriate if you fear there may be some reaction with metal pots and also a great way to serve warm.
Tea light candles are recommended as oil burner may be too strong for this delicate pot.
12 pieces large fresh sea prawns
12 pieces medium sliced Red Garoupa
2 large pieces dried fish maw (soaked and drained)
1 can button mushrooms
2 large semi ripe tomatoes
2 pieces lemongrass (bruised) white portion only
1 packet Tom Yum paste
Home prepared fish/prawn stock
Heat an earthen pot with some cooking oil and fry the Tom Yum paste until fragrant.
Add the bruised lemongrass and quartered tomatoes.
Add four bowls of home prepared fish/prawn stock and bring to a boil.
Do not add too much stock if you prefer a concentrated soup base.
This paste is flavourful, you don’t need to add too much seasoning.
I find this paste sour, so I have added a tablespoon of coarse sugar.
Taste and adjust seasoning accordingly to your taste bud.
Before serving, add all the selected ingredients and bring to a boil.
This soup was served with a traditional Thai Tom Yum pot.
Check out at this link for other Thai dishes.
2 cups cooked rice (one cup Brown Rice and one cup white rice)
Quarter fresh pineapple (cut into small cubes)
A bowl of fresh sea medium size prawns (chopped)
One medium size Japanese sweet onion (chopped)
2 boiled Salted Egg Yolks (to be used as topping and garnishing)
1 piece Special Grade Pork Sausage
1 packet Spice Paste
Heat oil in non stick wok on medium high heat.
Add diced onions, chopped prawns and diced Chinese sausage and stir fry for 2 to 3 minutes.
Add the cooked rice and spice paste and stir fry for another 2 to 3 minutes.
Finally add the diced pineapple and stir thoroughly for another 2 minutes until all ingredients are well incorporated.
Transfer to the rice cooker to keep warm.
Top each plate of pineapple rice with a tablespoon of chopped salted egg yolk and crispy shallots before serving.
Check out here for more rice dishes.
One packet thin flat noodles
Few stalks of scallions
1 bowl of beansprouts
2 tablespoons minced garlic
2 tablespoons Fish Sauce
2 tablespoons Superior Dark Soy Sauce
2 pieces Chinese Heritage Yellow Tau Kwa
Cooked the prawns and yellow tau kwa separately with some minced garlic and set aside.
Place the two beaten eggs in the centre of the wok and scrambled in the eggs.
For a richer colouring, add the superior dark black sauce and cook for another minute before adding the cooked prawns and yellow tau kwa.
Mix all the ingredients until they are well incorporated.
Turn off the heat and dish the Phat Thai noodles into serving plates.
You can serve this dish with the Thai Sweet Chilli Sauce.
For more noodles dishes, check out here.
Eight fresh large prawns
2 stalks of lemongrass
5 shallots (minced)
Sea Salt to taste
4 tablespoons of Nam Prik (Sambal)
2 tablespoons of fresh lime juice
Bunch of fresh chopped cilantro
A can of mushroom
10 slices of fresh fish meat
1 big squid (cut and clean)
Shell and devein the fresh prawns leaving the tail in tact.
Retain the head and prawn shells to process the prawn stock for the soup.
Cut lemongrass into short lengths and pound slightly with the back of the knife.
Heat a pot, add the prawn shells and stir fry for 5 minutes. Add three quarter full of water and bring to boil.
Add the lemongrass and lime leaves and salt to taste.
Cover the pot, lower the heat and leave it to simmer for 15 minutes.
Pour the prawn stock through a fine strainer into a fresh saucepan and bring back to a boil.
Add all the seafood ingredients and cook until tender but still firm.
Combine the tom yum paste (nam prik) and minced shallots with the lime juice and add to the stock.
Stir to blend thoroughly and bring to a boil.
Serve into individual bowls and garnish with freshly chopped cilantro(coriander leaves).