Stir-Fried Sato with Shrimp and Shrimp Paste (Sato Pad Kapi Goong) Nong & Josh

Ingredients

• Stink Beans (Sato): 1–2 pods (shelled and halved)

• Fresh Shrimp: 200 g (peeled and deveined)

• High-Quality Shrimp Paste (Kapi): 1–2 tbsp

• Bird's Eye Chilies: 10–15 (adjust according to your spice preference)

• Garlic: 5–7 cloves

• Shallots: 2–3 bulbs

• Palm Sugar: 1 tsp (to balance the saltiness)

• Lime Juice: 1/2 – 1 tbsp

• Vegetable Oil: For stir-frying

• Minced Pork (Optional): 50 g (for extra depth of flavor)

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Instructions

1. Prepare the Paste: Using a mortar and pestle, pound the bird's eye chilies, garlic, and shallots until crushed. Add the shrimp paste and continue to pound until the ingredients are well-combined into a smooth paste. Set aside.

2. Sauté the Paste: Heat a small amount of vegetable oil in a pan over medium heat. Add the prepared shrimp paste mixture and sauté until fragrant. (If using minced pork, add it now and stir until cooked).

3. Cook the Shrimp: Add the fresh shrimp to the pan. Stir-fry quickly until just cooked through (do not overcook, or the shrimp will become tough).

4. Season: Add the palm sugar to balance the flavors. If the mixture is too dry, add a small splash of water to loosen the sauce.

5. Add the Sato: Toss in the stink beans and stir-fry for a short time—just long enough for them to be coated and slightly cooked while retaining their signature crunch.

6. Finish: Turn off the heat. Add the lime juice and toss briefly. Taste and adjust to achieve a perfect balance of savory, spicy, and a hint of tanginess. Serve hot with steamed jasmine rice.

Pro-Tips for Success

• The Shrimp Paste: Choose a high-quality shrimp paste with a smooth, fine texture and a clean, fresh aroma for the best results.

• The Crunch: The secret to a perfect Sato Pad Kapi is not overcooking the beans. They should remain crisp and vibrant.

• Managing the Aroma: Stink beans have a strong, lingering scent. Many locals enjoy eating fresh basil leaves after the meal to help freshen their breath!

 

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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.

  
  

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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.

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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.

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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).

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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.

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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.

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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).

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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

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  Fish sauce: 2-3 tablespoons

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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.


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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.

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