Fish with Shitake Sauce ( Pa Tod Rad Sauce Had horm )

Another way to eat friend fish, shitake mushrooms, especially dried ones, add a delicious flavour to the fish, the vinegar adds a little bite and the soy a little saltiness.Ingredients 500 gms Fish Suitable for Frying2 Tablespoons FlourOil For Frying6-10 Shitake Mushroom ( soak overnight if dried )1 Grated Ginger3 Tablespoons Light Soy Sauce1 Teaspoon Vinegar1 Tablespoon Corn FlourShredded Chinese Cabbage (For the base)Preparation1. Clean the fish, gut and scrape the scales off. Your fishmonger will usually do this for you.2. Cut diagonal score marks over the fish, to increase the surface that touches the oil and make more crunch.3. Dry it with a piece of kitchen paper, cover with the flour, then shallow fry until the fish has a crunchy skin and is cooked through.4. Slice the mushrooms, add to a pan with soy sauce, vinegar, grated ginger and heat until boiling.5. Mix the corn flour, with a few tablespoons of water, mix into the pan with the soy mixture and stir until it thickens.6. Shred the raw cabbage, lay it in the base, put the fish on top and pour the source over the top.

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[Source: Appon's Thai Food Recipes]

Coconut Flower Biscuits (Ka Noom Ja Mong Gud)

These biscuits have a plain base, the sweetness comes from the sweet flower shapes and a little crunch and sweetness comes from the sugared pumpkin seed, or you can also use sugared almonds or sesame seeds if you can't get the pumpkin seeds.Ingredients Pai 240 gms Wheat Flour ( Cake flour )1 Egg Tolk100 gms Salty Butter100 ml WaterPreparation1. Mix flour and butter, and rub between your fingers to form a fine crumb.2. Add egg and water slowly and massage until mixed to a soft dough.3. Roll flat and very thin, and cut out 2cm diameter circles.4. Cook in a pre-heated oven at 160 degrees celsius and bake for 8 minutes.Ingredients for Ton Aigg 6 Egg Yolks 240 gms Wheat flour100 gms Sugar 220 ml Coconut MilkPreparation1. Heat a dry frying pan to make it hot.2. Put the flour in and toast it by stirring it for a few minutes (don't let it brown, just toast it a little). Set aside.3. Boil the coconut milk and add sugar boil until some of the liquid has boiled off and it's it's a slightly thick syrup. Leave to cool (it needs to be cooled enough before adding the egg yolks, warm is OK)..4. Stir in the eggs yolks into the syrup one by one, stirring them in as you do.5. Add the flour to this, stir it in and put on a medium heat.6. Keep stirring, this will thicken to a firm paste. Keep stirring and cooking and stirring and cooking to cook through the paste. Leave to cool.7. Form small balls of this paste in your hands, this forms the centre of your flour.8. Make the leave pattern with a toothpick in each ball.Ingredients for Nam Mong Gud 100 gms Pumpkin Seed (Almonds or Sesame seeds)50 gms Sugar50 ml Rose Water (Or water and vanilla essence)Preparation1. Toast the pumpkin seeds in a dry pan.2. Mix the water and sugar and heat until the sugar goes crystalized (at the fudge stage).3. Mix in the pumpkin seeds and leave to cool.AssemblyTake a base, place the seeds as leaves around the base, then place a ball of the yellow paste in the middle.

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[Source: Appon's Thai Food Recipes]

Spicy Dried Squid Salad ( Yum Pa Daw )

This uses the dried squid cut into pieces in a salad. When I visited Holland, all the salads were mayonnaise with chopped vegetables, in Thailand all the salads are chopped vegetables mixed with chillies! Normally a Thai salad would use fish sauce, but the squid in this one provides the salt and fish flavours.Ingredients 100 gms Dried Squid1-2 Onions40 gms Chopped Celery1-2 Chopped Large Chillies1-2 Tablespoons Lemon Juice1 Teaspoon SugarPreparation1. Fry the squid for 1 minute in hot oil, this will crunch it up and help bring out the flavour.2. Dray it carefully on kitch paper to remove surface oil.3. Chop it into strips.4. Mix all the ingredients together, serve.

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[Source: Appon's Thai Food Recipes]

Som Tam Mia Noi

Som Tam, the famous (or rather infamous) chilli-papaya salad has many variants. This is Som Tam Mia Noi, Mia Noi means minor wife. The name is because it has many ingredients the same as a wandering husband has many girlfriends! Here I've made it with cucumber as it's main ingredient. If you don't like the monosodium glutamate in this recipe, you can use sugar, but MSG is the correct thing to use here.Ingredients 100 gms Cucumber ( Grated )100 gms Carrots ( Grated )100 gms Bamboo ( Grated )100 gms Soya Bean Sprouts100 gms Sausage Sliced100 gms Cooked Shrimp 5-8 Large Chillies1-2 Garlic Cloves2-3 Cherry Tomatoes1 Tablespoon Shrimp Paste2-3 Tablespoons Fish Sauce (or old fish sauce)1/2 Teaspoon Monosodium Glutamate1-2 Tablespoons Lemon JuicePreparation1. Pounds the chillies, garlic and shrimp paste together in a Thai mortar.2. Add the fish sauce, cherry tomatoes, MSG, lemon juice and continue pounding.3. Add all the remaining ingredients and mix.4. Taste and adjust the seasoning.Serve with raw cabbage and lettuce

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[Source: Appon's Thai Food Recipes]

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[Source: Appon's Thai Food Recipes]