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Stir Fry Vegetables – Healthy Thai Recipe
Fried Noodles with Seafood
Shrimp Paste – Kapi-Terasi-Belacan-Hom Ha
Indonesian Stewed Chicken – Semur Ayam
Vegetable Stir Fry with Noodles – Korean Style
Thai Chili – Prik Kee Noo
Japanese Wasabi – Wasabia Japonica
Black Bean Beef with Noodles
Prik Nam Pla – Thai Sauce
Jackfruit – Artocarpus heterophyllus
Tapioca Pudding – Green Tapioca Pearls with Coconut
Mung Bean Recipe – Thai Dessert
Chinese Broccoli with Crispy Belly Pork – Kana Moo Grob
Crispy Pork Belly – Moo Grob
Chinese Broccoli – Gai Lan – Brassica Oleracea
Thai Fish Sauce – Nam Pla
Mushroom Curry
Garlic Shrimp Thai Recipe
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Thai Salad – Thai Yum Pla Grapong
By admin | February 26, 2010
This is a very easy Thai salad to make as the Thai Yum, Pla Grapong uses canned fish. We used Mackerel fillets in tomato sauce but you could also use Sardines in tomato sauce for this Thai Salad. As with most Thai salads, this is quite a spicy dish but the rich tomato sauce helps to counteract the chillies.
Ingredients for Thai Salad – Thai Yum Pla Grapong
2 Cans Mackerel/sardine fillets in tomato sauce (approx 300 gr)
1/4 Cup Shallots, finely sliced
2 Spring Onions (scallions) cut into 1″ lengths
1/4 Cup Mint leaves
1 Stem of Lemon Grass, finely sliced
2 Tbsp Fresh Ginger, finely sliced
1/2 Tsp Green Prik Kee Noo Chillies (or similar small hot chillies)
1/4 Tsp Salt
3 Tbsp Freshly squeezed Lime Juice
Method
1. Put the chillies, salt and lime juice into a small bowl and mix well to make the salad dressing. Set Aside
2. Put the mackerel/sardine fillets into a mixing bowl together with all the tomato sauce from the cans. Add the ginger, shallots and lemon grass. Stir well.
3. Add the salad dressing to the bowl with the fish and mix well. Place the contents of the bowl on to a serving dish.
4. Sprinkle the spring onions (scallions) and mint leaves over the fish. Serve.
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