Spicy Mackerel Salad (Yam Pla Thu) - Thai Food -Nong and Josh

A refreshing, zesty, and spicy Thai salad featuring pan-fried or steamed short mackerel tossed with fresh herbs, shallots, and chili-lime dressing.

Ingredients:

1. Short Mackerel (Pla Thu): 2 fish (fried or steamed, with meat flaked off the bones)
2. Shallots: 3-4 bulbs (thinly sliced)
3. Bird's Eye Chilies: 5-10 (chopped, adjust to taste)
4. Lemongrass: 1 stalk (finely sliced)
5. Coriander & Mint Leaves: A handful (coarsely chopped)
6. Fresh Lime Juice: 2-3 tbsp
7. Fish Sauce: 1.5 - 2 tbsp
8. Palm Sugar: 1 tsp (to balance the flavors)
9. Cherry Tomatoes (Optional): 4-5 pieces (halved)

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Instructions:

1. Prepare the Fish: Cook the mackerels if raw, let them cool, then carefully flake the meat into bite-sized pieces while removing all bones.
2. Make the Dressing: In a mixing bowl, combine the lime juice, fish sauce, and palm sugar. Stir until the sugar dissolves completely, then mix in the chopped chilies.
3. Toss the Salad: Add the flaked mackerel, sliced shallots, lemongrass, cherry tomatoes, and fresh herbs into the bowl with the dressing.
4. Combine Gently: Toss everything together gently to ensure the flavors coat the fish and herbs evenly. Taste and adjust seasoning as needed.
5. Serve: Transfer to a serving plate and enjoy fresh alongside warm jasmine rice or sticky rice.

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Kapi Khua" (Spiced Shrimp Paste Dip) Nong and Josh

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Ingredients:

• Coconutmilk: 1/2 kg (Freshly squeezed, with the thick coconut cream and thin coconut milk separated).
• Fingerroot (Krachai): 10 Baht worth (Blended/grounded).
• Dried shrimp: 1 handful (Adjust to taste; add more if you prefer).
• Kaffir lime leaves: 2-3 leaves.
• Shrimp paste (Kapi): 2-3 tablespoons (Reduce the amount if you want it less salty).
• Thai curry paste: 5 Baht worth (Use less if you prefer a milder spice level).
• Palm sugar: 3 tablespoons.
• Yellow chili peppers: 2-3 peppers.

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Cooking Instructions:

1. Heat the oil: Pour vegetable oil into a pan and set it over medium heat.
2. Fry the curry paste: Add the curry paste and stir-fry continuously until fragrant. Slowly drizzle in a little bit of the thick coconut cream to keep the paste from burning.
3. Add fingerroot: Stir in the blended fingerroot. Keep stir-frying, and whenever the mixture starts to look dry, add a little more coconut cream.
4. Add shrimp paste: Add the shrimp paste, continuing to stir-fry and adding coconut cream whenever it dries up.
5. Add dried shrimp: Add the dried shrimp and keep stir-frying. Continue adding the remaining coconut cream at this stage until it is all used up.
6. Season and simmer: Add the palm sugar. Keep stir-frying while gradually adding the thin coconut milk. Simmer until the dip thickens into a rich consistency. (Note: You don't need to use all the thin coconut milk, as too much will make the dip too watery).
7. Final touch: Once the dip has dried down to your desired thick consistency, toss in the torn kaffir lime leaves and the sliced yellow chili peppers.

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Sweet Crispy Banana Chips (Gluay Nam Wa Chab) Nong & Josh

Ingredients

• Nam Wa Bananas: 2 hands (bunches)
• Salt: 2 tbsp
• Vinegar: 2 tbsp
• Granulated Sugar: 1 cup
• Vegetable Oil: 2 bottles (for deep frying)
• Water (for soaking): 4 liters
• Water (for syrup): 1/2 cup

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Instructions

1. Prepare Soaking Water: Divide the 4 liters of water into two separate bowls (2 liters each). In the first bowl, add the vinegar. In the second bowl, add the salt. Set aside the 1/2 cup of water for the sugar syrup.
2. Remove Sap: Cut the tips off the bananas. Use a knife to lightly score the peel without cutting into the flesh. Submerge the bananas in the vinegar-water bowl to remove the sap.
3. Peel: After soaking in the vinegar-water, remove the peels using the tip of a spoon to gently lift the skin away from the flesh. Immediately submerge the peeled bananas into the salted water bowl to prevent discoloration.
4. Slice and Fry: Thinly slice the bananas to your desired thickness. Let them air-dry briefly until slightly firm, then deep-fry in hot oil until golden and crispy. Remove from the oil and let them drain on a rack.
5. Glaze: In a pan, simmer the sugar and the 1/2 cup of water until the mixture becomes thick and syrupy. Add the fried banana chips and toss gently until they are evenly coated with the sugar syrup. Remove from heat, let them cool completely, and store in an airtight container.

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Tips for Success

• Selecting Bananas: It is best to use "half-ripe" bananas—the ones that are still firm and slightly green-yellow—to ensure the best texture and avoid sogginess.
• Crispiness: Air-drying the slices for a few minutes before frying helps ensure a crunchier final result.
• Coating: When tossing the bananas in the syrup, work gently to keep the slices from breaking.

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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.

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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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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

  
  

  
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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.

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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.

   
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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.

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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

  
  

  
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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.

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