#bangpoo

Story

This food is Local Lanna food from the north of Thailand. Cooked with the introduction of fresh pork brains and mixed with the other ingredients. It is then wrapped in a banana leaf Like Abs, Pork, Fish, and Prawn, cooked by grilling or grilling over low heat until the inside is cooked.

Ingredients

1 Pig brain 300 gram

2 Kaffir lime leaves 2 tablespoon

3 Slide Coriander 2 tablespoon

4 Slide spring onion 2 tablespoon

Curry paste

1 Dried red chilies 20 piece

2 Shallot 5 piece

3 Garlic cloves 20 piece

4 Slide lemongrass 2 tablespoon

5 Slide Galangal 1 tablespoon

6 Slide Turmeric 1 tablespoon

7 Shrimp paste 1/2 tablespoon

8 Salt 1/2 teaspoon

Method

1 Pound curry together thoroughly

2 Mix curry paste with pork brain mash together.

3 Put the kaffir lime leaves. Mix together.

4 With coriander, chopped spring onion

5 Prepare an 8-inch wide banana leaf, stacked in two layers, alternating at the end. Spoon the mixture into the center of the banana leaf.

6 Wrapped in a square

7 Bring to grill over low heat

Story

My favorite! As a little kid, I was fascinated by the Tod Mun stall at markets, seeing the fish cakes puff up and float in hot oil. Tod Mun is eaten as a snack or appetizer in Thailand. But as with many Thai appetizers, Tod Mun can be eaten with rice as a main course. The salty and spicy fish cakes go so well with the crunchy and nutty cucumber sauce.

Ingredients

350 g tender fish meat

Dried thoroughly if thawed from frozen

2–3 Tbsp red curry paste

1 egg yolk1 tsp sugar

½ cup long beans

⅓ cup Thai basil or holy basil

Sliced into ribbons if large

5 kaffir lime leaves

Finely julienned

Fish sauce as needed (taste mixture before adding!)

Sweet Chili Dipping Sauce

3 cloves garlic

1 spur chili (prik chee fah) or another type of big red chili pepper that’s not too spicy Thai chilies to taste (optional)

½ cup sugar

½ tsp salt

⅓ cup white vinegar

Cane vinegar or rice vinegar

3 Tbsp water

Cucumber slices for serving

Optional add-ins for the dipping sauce: roasted crushed peanuts, sliced shallots

Method

For the dipping sauce: Place both chilies, garlic, vinegar, water, sugar and salt in a blender and blend just until there are no more chunks. I like to use low speed to blend so I still have chili seeds and chili pieces for a nicer visual.

Pour the blended chilies into a small pot and bring to a simmer, then simmer for about 3-5 minutes or until it has a consistency of a thin syrup. The sauce will thicken as it cools, so if it is too thick once it is cool, you can add more water. Set aside until ready to use.

Tip: The dipping sauce, without the cucumber/shallots/peanuts, will last you months when kept sealed in the fridge, so only add the add-ins to as much of the dipping sauce as you will need for serving.

For the fish cakes:

Combine the fish, curry paste, egg yolk and sugar in a food processor. Process until fine, scraping the sides as needed. Then keep processing for a few minutes longer until the fish is firm enough that it holds its shape well when spooned. 

If this is your first time, cook up a bit of the mixture to taste for salt and spiciness. If you want a stronger curry flavour or more spiciness, add more curry paste, keeping in mind that it also adds more saltiness.

If you just want more saltiness, add a little fish sauce.

Transfer the fish paste into a mixing bowl and add chopped long beans, Thai basil and kaffir lime leaves; stir until well combined. (At this point you can deep fry the fish cakes like we traditionally do, or you can pan-fry them as per instructions below)

Get your station ready by having a bowl of cold water and some paper towel (for your hands) by the stove.

Heat a skillet over medium heat until hot, then add just enough oil to coat the bottom of the skillet. Wet your hands and a tablespoon in the cold water, then scoop a heaping tablespoon of fish paste with the wet spoon and place it in your hands. Gently pat the fish cakes to form into patties and place in a preheated skillet.

Fry until browned on both sides, about 2 minutes per side. You may need to add more oil as you go.

Tip: I find it easier to form the cakes as you fry them, as opposed to pre-forming them all because the mixture is quite soft and it’s hard to pick up a pre-formed cake.

Story

Because Thai people like to eat rice as a main dish, not bread, it’s a daily meal for us & this Fried Rice with Shrimp is a simple dish with small seafood that I love.

Ingredients

(Fried Rice with Shrimp)

a) 4 cups rice (cooked 1 to 3 days’ old, kept

in the refrigerator, or freshly made)

b) 8 to 12 shrimp (medium or 15 to 20 small shrimp,

shell removed tails can be removed or left on.

If frozen, thaw fast in tepid water)

c) 3 to 4 tbsp. cooking wine (white)

d) 1/4 cup onion (minced)

f) 3 to 4 garlic cloves (minced)

g) 2 eggs

h) 1/2 to 3/4 cup peas (frozen or frozen

Mixed vegetables, 1/2 cup cashews optional)

Method

Preparations of Fried rice with shrimps

1. Heat oil in a pan by medium heat. Add garlic

and cook for 10 sec.

2. Add shrimps to cook for 1 minute. Don’t

take long a time to stir shrimp. After that put

eggs into the pan and stir around for 30 seconds.

3. Next add rice to stir and add fish sauce then stir

it together

4. Add onions and tomato and stir. Next,

stir until it combines for around 30 sec.

5. Serve to a dish and add coriander and cucumber