Traditional Thai Roasted Chili Paste (Nam Prik Pao) Nong & Joshua

 

Ingredients

• Dried Large Chilies: 50g (deseeded for a milder heat and vibrant color).

• Shallots: 1 cup

• Garlic: 1/2 cup

• Dried Shrimp: 1/2 cup (ground or pulverized into a fine powder).

• Shrimp Paste (Kapi): 1 tablespoon (wrapped in banana leaf and grilled for fragrance).

• Palm Sugar (or Coconut Sugar): 3-4 tablespoons.

• Tamarind Concentrate: 3-4 tablespoons.

• Fish Sauce: 2-3 tablespoons.

• Vegetable Oil: For roasting and frying.

Instructions

1. Roast the Aromatics: In a dry pan over low heat, roast the dried chilies, shallots, and garlic until fragrant and slightly charred. This step is essential to achieve that authentic smoky flavor.

2. Pound the Paste: Using a mortar and pestle, pound the roasted chilies, shallots, and garlic until fine. Add the grilled shrimp paste and continue to pound until fully combined.

3. Incorporate the Shrimp: Add the ground dried shrimp to the mortar and mix until well integrated.

4. Fry the Paste: Heat a little vegetable oil in a pan over low heat. Add the pounded mixture and stir-fry until the fragrance is released.

5. Season: Stir in the palm sugar, tamarind concentrate, and fish sauce. Continue to cook on low heat, stirring constantly, until the ingredients meld together into a rich, dark-colored paste. (If it becomes too thick, add a splash of water).

6. Cool and Store: Once the flavor is balanced (sweet, savory, with a hint of tang), remove from heat. Allow the paste to cool completely before transferring to a clean, airtight container.

Tips for Success

• Grilling the Shrimp Paste: Wrapping the shrimp paste in a banana leaf and grilling it is a traditional technique that removes raw "fishy" odors and deepens the earthy, umami profile.

• Storage: To keep it fresh for a long time, pour a thin layer of vegetable oil over the surface of the paste in the jar; this acts as a natural seal.

• The "Secret" Texture: Some old-school recipes involve pounding a little bit of "Thua Tat" (Thai peanut brittle) into the paste, which adds a wonderful crunch and nutty richness.

Cooked Fermented Fish Chili Paste (Nam Prik Pla Ra Sub) Nong & Joshua

Ingredients

• Fermented Fish (Pla Ra): 250g (use high-quality gourami or snakehead fish).

• Aromatics: * 1/2 cup finely sliced young galangal

  • 1 cup finely sliced lemongrass

  • 1/4 cup finely shredded kaffir lime leaves

  • 1 cup sliced shallots

  • 1/2 cup sliced garlic

• Chilies: 10–15 dried large chilies (soaked in water until soft) or adjust to your heat preference.

• Seasoning: 1–2 tablespoons palm sugar, 2–3 tablespoons tamarind concentrate (optional, for a hint of tang).

Gift box coffee by Nong_Josh

Instructions

1. Prepare the Fish: Simmer the fermented fish in a small amount of water until the flesh falls away from the bones. Strain out the bones, then mince or mash the fish meat until smooth.

2. Pound the Aromatics: In a mortar and pestle, pound the dried chilies, galangal, lemongrass, garlic, and shallots until they reach a coarse, uniform consistency. (Alternatively, use a food processor, but be careful not to over-blend into a mush).

3. Sauté: Heat a small amount of oil in a pan over medium-low heat. Add the pounded aromatics and stir-fry until incredibly fragrant.

4. Combine: Add the prepared fermented fish meat into the pan. Stir-fry thoroughly so the flavors incorporate well.

5. Season: Add the palm sugar (and tamarind concentrate, if using). Continue to stir-fry over low heat until the mixture reaches your desired level of dryness.

6. Finish: Stir in the shredded kaffir lime leaves at the very end to release their fresh, citrusy aroma. Remove from heat and let it cool completely.

Dark Horror Illustration – Surreal Monster Chest by Nong_Josh

Tips for Success

• Storage: Cooking the paste until it is relatively dry allows it to be kept in the refrigerator for up to a month without losing its quality.

• Extra Texture: For an elevated version, stir in some crispy pork cracklings (Gak Moo) right before serving. This adds a fantastic crunch and richness that perfectly complements the salty, funky profile of the fermented fish.

• Serving Suggestions: Serve alongside a generous platter of fresh raw vegetables such as cucumber sticks, long beans, baby eggplant, and fresh acacia or "Kra-thin" leaves.

Traditional Fish Cakes with Grated Coconut (Tod Mun Pla Mup-Prao) Nong & Joshua

 

Ingredients

• Fish Meat: 500g (Clown featherback or similar white fish; essential to get that firm, bouncy texture).

• Grated Coconut: 1/2 cup (Use semi-mature "thuean-thuek" coconut for the best balance of creaminess and structure).

• Red Curry Paste: 100–150g.

• Yardlong Beans: 1/2 cup (finely sliced).

• Kaffir Lime Leaves: 3–4 leaves (finely julienned).

• Egg: 1 large.

• Seasoning: 1/2 tbsp sugar, 1 tbsp fish sauce.

• Vegetable Oil: For deep-frying.

Instructions

1. Knead the Fish: In a large mixing bowl, combine the fish meat and the red curry paste. Knead the mixture by hand (using gloves) in a consistent circular motion. Continue until the texture becomes firm, elastic, and sticky.

2. Season: Add the egg, fish sauce, and sugar. Continue kneading until all ingredients are fully incorporated and the texture is uniform and tacky.

3. Add Aromatics: Gently fold in the grated coconut, sliced yardlong beans, and julienned kaffir lime leaves. Be careful not to mash the coconut too hard so it maintains its texture.

4. Chill: Cover the mixture and refrigerate for at least 30 minutes. This allows the curry spices to infuse the meat and ensures the fish cakes hold their shape during frying.

5. Fry: Heat oil in a deep pan over medium heat. Shape the mixture into small, flat patties with wet hands. Carefully slide them into the hot oil and fry until golden brown on both sides. Drain on paper towels before serving.

Ornate Traditional Thai Royal Elephant Art by Nong_Josh

Tips for Success

• Temperature is Key: Use ice-cold fish meat to ensure the fish cakes maintain their "bouncy" texture. If the meat warms up during kneading, place the bowl over a larger bowl of ice.

• Toasted Coconut: For an extra layer of flavor, lightly toast the grated coconut in a dry pan until it turns golden and fragrant before adding it to the mixture.

• Perfect Pairing: These are best served with a side of Ajad (a Thai dipping sauce made of vinegar, sugar, salt, sliced cucumbers, shallots, and chili).

The Little Ant's Tiny Bag of Love. by Nong_Josh

Kaeng Som Cha-om Tod (Sour Curry with Fried Acacia Omelet) Nong and Josh

 

Ingredients

1. Acacia Omelet (Cha-om Tod)

• Acacia leaves: 1 bunch (stems removed)

• Eggs: 3 large

• Cooking oil: For frying

2. Curry Paste

• Dried chilies: 5-7 pieces (seeds removed and soaked in water until soft)

• Shallots: 5 bulbs

• Shrimp paste (Kapi): 1 tablespoon

• Boiled fish meat: 1/2 cup (pounded into the paste to thicken the soup)

• Salt: A pinch

3. Soup Base

• Water or fish stock: 3-4 cups

• Tamarind concentrate: 1/2 cup (adjust to preferred sourness)

• Palm sugar: 1-2 tablespoons

• Fish sauce: 2-3 tablespoons

Ornate Traditional Thai Royal Elephant Art by Nong_Josh

Majestic Grey Tabby Cat with Green Eyes Illustrati by Nong_Josh

Instructions

1. Prepare the Acacia Omelet: Beat the eggs in a bowl and mix in the acacia leaves. Heat oil in a pan, pour in the egg mixture, and fry until golden brown on both sides. Remove from the pan, drain excess oil, and cut into bite-sized squares.

2. Make the Curry Paste: Pound the dried chilies, salt, and shallots together until fine. Add the shrimp paste and boiled fish meat, pounding until everything is well combined into a uniform paste.

3. Prepare the Soup: Bring the water or stock to a boil in a pot. Add the curry paste, stir until dissolved, and bring back to a boil.

4. Season: Season the soup with tamarind concentrate, palm sugar, and fish sauce. Adjust the flavor to achieve a balance of sour, salty, and sweet.

5. Assemble: Once the flavor is perfect, add the cut acacia omelets into the pot. Let it simmer briefly so the broth absorbs into the omelet, then turn off the heat and serve.

Tip: If you enjoy extra protein, you can add fresh shrimp to the curry soup before adding the acacia omelets.

Pastel Baby Animals with Floral Eggs by Nong_Josh

Gift box coffee by Nong_Josh

Yam Khai Dao (Thai Fried Egg Salad) Nong and Josh

Ingredients

• Eggs: 3-4 large eggs

• Vegetable Oil: For frying

• Shallots: 2-3 heads, thinly sliced

• Tomatoes: 1-2 medium, sliced

• Chinese Celery (or Coriander): 1-2 stalks, chopped

• Bird's Eye Chilies: 3-5, finely chopped (adjust for spice level)

• Lime Juice: 2-3 tablespoons

• Fish Sauce: 2 tablespoons

• Sugar: 1 tablespoon (adjust to taste)

• Fresh Cucumber: For serving

  
  

  
  Pastel Baby Animals with Floral Eggs by Nong_Josh

  
  

Instructions

1. Fry the Eggs: Heat a generous amount of oil in a pan over medium-high heat. Crack the eggs into the oil one by one. Fry them until the edges are crispy and golden brown, and the yolks are cooked to your desired doneness. Remove and drain on paper towels. Once cooled slightly, cut the fried eggs into bite-sized quarters.

2. Make the Dressing: In a mixing bowl, combine the lime juice, fish sauce, and sugar. Stir until the sugar is fully dissolved. Add the chopped chilies and adjust the taste to be spicy, sour, and slightly salty.

3. Mix the Salad: Add the sliced shallots, tomatoes, and Chinese celery to the dressing bowl. Toss gently to combine.

4. Combine and Serve: Add the cut fried eggs into the bowl. Carefully toss them with the dressing and vegetables so the eggs get coated without breaking them apart too much.

5. Garnish: Serve immediately on a plate, optionally accompanied by fresh cucumber slices for a refreshing crunch.

The Little Ant's Tiny Bag of Love. by Nong_Josh

Laab Ped (Thai Minced Duck Salad) Nong and Josh

Ingredients

1. Duck and Prep

• Minced Duck Meat: 200 - 400 grams (preferably from breast or leg)

• (Optional extras): Fried duck skin, sliced duck offal (liver, gizzard, heart)

2. The Seasoning Dressing

• Lime Juice: 2 - 3 tablespoons (adjust for desired sourness)

• Fish Sauce: 2 - 3 tablespoons (adjust for saltiness)

• Chili Flakes: 1 - 3 tablespoons (adjust for spice level)

• Khao Khua (Toasted Rice Powder): 2 - 3 tablespoons (Crucial ingredient)

3. Aromatics and Herbs

• Sawtooth Coriander (Culantro), sliced: 1 - 2 tablespoons

• Spring Onion (Scallion), sliced: 1 - 2 tablespoons

• Shallots, sliced: 2 - 3 small heads

• Kaffir Lime Leaves, very finely shredded: 2 - 3 leaves (for fragrance and to counteract gaminess)

• Mint Leaves: 1 small bunch (split between the salad and garnish)

• (Optional extras): Finely minced young galangal (a pinch), finely sliced lemongrass (a pinch)

4. Accompaniments

• Fresh Vegetable Platter: Cabbage wedges, yardlong beans, cucumber slices, Thai basil

• Sticky Rice

Instructions

Step 1: Prep the Duck Skin (Optional)

1. If you have extra duck skin, cut it into small pieces.

2. Render the fat and crisp the skin in a pan over medium heat until golden and crispy. Set the crispy skin aside, keeping some of the rendered fat.

Step 2: Cook the Duck

1. Place a pan over medium heat. You can use a teaspoon of the rendered duck fat or simply use a little water.

2. Add the minced duck meat (and offal if using) to the pan.

3. Stir frequently, breaking up the meat so it doesn't clump.

4. Cook until the duck is fully cooked and slightly dry, but still moist.

5. Turn off the heat and transfer the meat to a bowl, allowing it to cool slightly (it should be warm, not hot, for dressing).

Step 3: Mix the Salad

1. To the warm minced duck, add the Seasoning Dressing: chili flakes, fish sauce, and lime juice. Mix well and taste. It should have a balanced profile of sour, salty, and spicy.

2. Add the Khao Khua (Toasted Rice Powder) and mix thoroughly. The powder will absorb moisture and thicken the salad.

3. Incorporate the Aromatics and Herbs: shallots, culantro, spring onions, kaffir lime leaves, and minced galangal/lemongrass (if using).

4. Gently mix everything together.

5. Add most of the mint leaves and the fried duck skin (if using). Gently fold them into the salad.

Step 4: Serve

1. Transfer the Laab Ped to a serving dish.

2. Garnish the top with the remaining mint leaves and maybe some whole fried dried chilies (optional).

3. Serve immediately alongside sticky rice and the fresh vegetable platter.

Tips for Success

• Fresh Khao Khua: Homemade toasted rice powder makes a significant difference. Toast raw sticky rice with kaffir lime leaves and lemongrass until golden brown, then grind it in a mortar.

• Counteracting Gaminess: If the duck has a strong gamey flavor, the fresh herbs—especially the kaffir lime leaves and minced galangal—are essential to neutralizing it.

• Dress while Warm: Mixing the seasonings while the duck is warm allows the flavors to penetrate the meat better.

Som Tum Kor Moo Yang (Thai Papaya Salad with Grilled Pork Neck) by Nong and Josh

 

Ingredients

• Grilled Pork Neck: 200 grams (cut into bite-sized pieces)

• Shredded Raw Papaya: 1 cup

• Yardlong Beans: 2-3 pods (cut into small pieces)

• Cherry Tomatoes: 3-4 pieces (halved)

• Bird's Eye Chilies: 5-10 pieces (depending on your spice preference)

• Garlic: 3-4 cloves

• Fish Sauce: 2 tablespoons

• Lime Juice: 2 tablespoons

• Palm Sugar: 1 tablespoon

• Roasted Peanuts: 2 tablespoons

  
  

  
  A Little Pumpkin Is on the Way Baby Shower Card by Nong_Josh
  
  Mug Cat Valentine by Nong_Josh
  
  

Instructions

1. Prepare the Aromatics: In a mortar, pound the garlic and bird's eye chilies until bruised, then add the yardlong beans and pound gently.

2. Season: Add the palm sugar, fish sauce, and lime juice into the mortar. Mix well until the sugar is dissolved.

3. Mix Ingredients: Add the tomatoes and shredded raw papaya. Gently pound and mix everything together until well-combined with the dressing.

4. Add Protein: Add the grilled pork neck into the mortar and toss gently so the flavors soak into the meat.

5. Serve: Transfer to a plate, top with roasted peanuts, and it is ready to serve.

Tip: If you prefer a richer, more authentic "Nua" flavor, you can add 1 tablespoon of boiled fermented fish sauce (pla ra) to the dressing.