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อาหารไทยจานพิเศษด้วย น้ำปลาพิไชย
| ขั้นตอนการเตรียม |
ในเมืองไทยมีอาหารหลากหลายชนิด
ซึ่งจะปรุงและทานในแต่ละมื้อนั้น จะประกอบด้วยอาหารหนึ่งจาน
หรือมากกว่า
ดังเช่น
ซุป แกง, สลัด, น้ำพริก และอาหารจำพวกข้าวต่างๆ |
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น้ำปลา
is ingredients necessary for Thai cookery are not easily attainable but the extra effort you make
to find them will be rewarded with wonderful exotic flavours.
Thai Fish Sauce :the basic, most essential Thai seasoning, this is a salty, very aromatic (fishy smell)
that provides a distinctive flavour. |
| FAMOUS THAI DISH |
 Dok
Kui Chai Phat Pla Meuk
Stir-fried squid and Chinese chive flower stalks |
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Ingredients: |
300
200
2
2
2
1 / 4
2 |
grams Chinese
chive flower stalks
grams Squid
tsp. Light soy sauce
tsp. Oyster sauce
tsp. FISH SAUCE
cup Water
tbsp Cooking oil |
| PREPARATION : |
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Remove any tough parts form the Chinese chive flower
stalks, wash , and cut the stalks into 3-inch lengths.
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Wash the squid, cut open, score the flesh in
a criss-cross pattern, and then cut into large pieces.
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Heat the oil in a wok. When hot, stir fry the
Chinese chive flower stalks a few moments and then add the squid, water,
FISH
SAUCE, soy sauce, and oyster sauce. Mix well, and when everything
is done, turn off the heat and dip out onto a platter.
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Tom
Jeut Hua Phakkat Khao Song Khreuang
(Radish soup) |
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Ingredients: |
2
200
1
10
1
2 |
Chinese radishes
grams Meaty pork bones
Medium-sized dried squid
Large dried shrimp
tbsp. FISH SAUCE
cup Water |
| PREPARATION : |
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Peel the radishes, cut them into 3-inch lengths,
and then cut each of these into quarters.
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Wash the bones and the squid. Cut the squid
crosswise into slics 1 / 2-inch wide.
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Bring the water to a boil, put in the bones, reduce
the heat, and simmer slowly, skimming off scum regularly to keep the soup
clear.
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After a short while, add the radish, squid, shrimp,
and FISH SAUCE, simmer until the radish is tender, and then turn
off the heat.
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Khao
Kung Phrik Khi Nu
Rice fried with prawns and hot chillies |
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Ingredients: |
2
200
2
1 / 2
1
1
2
1 / 4 |
cups Cooked
rice
grrams White or tiger prawns
tbsp. Crushed green and red hot chillies
cup Onion sliced lengthwise
tbsp. Chopped garlic
tbsp. Sugar
tbsp. FISH SAUCE
cup Cooking oil |
| PREPARATION : |
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wash and shell the prawns, leaving the tail fins
in place. Cut open down the back and remove the dark vein.
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Pour the oil into a wok and place on medium heat.
When it is hot, put in the garlic and fry until golden; then , add the
prawns, chillies, and onion.
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Season with the sugar and FISH SAUCE, and
continue stir frying until the prawns are done and fragrant.
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Now, add the rice and stir fry with the prawns.
Serve hot with cucumber and spring onion.
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