Thai Fish Cakes With Spicy Sauce ( Todman Bla )

Thai fish cakes are made from soft meat fish, green beans and starch and cooked by deep frying. They are served as a side dish with a spicy dipping or pouring sauce. Any soft meat fish will do and it's a great way to use often ignored smaller and cheaper fish.
To remove the meat of the fish: remove the head, slice it down the belly, and remove any entrails. Pull out the backbone, in soft fish this will also remove the bones. Then remove the top and bottom fins. Finally hold the fish by the skin and scrape off the meat from the skin with a flat bladed knife.

Ingredient for 2 People
150 gms Fish Meat
2-3 Tablespoons Thai Red Curry Paste
100 gms Long Green Bean
1 Tablespoon Cassava or Potato Starch
Oil for frying

Ingredient for Sauce
20 gms Cucumber
10 gms Peanut
2 Big Red Chillis
3 Tablespoons Sweet Chicken Sauce
(A sweet sauce normally used for chicken, it does not contain chicken!)



Preparation
Fish Cakes
1. Pre heat a deap fat fryer to 150 degrees celsius (Medium).
2. Add the fish meat, red curry paste, cassava starch, to a blender and blend it.
3. Cut the green beans into very short pieces and mix into the mixture.
4. Take a spoonful of mixture and form it into flat round 'cookie' shaped fish cakes.
5. Drop the fish cakes into the hot oil, when the fish cake is cooked it will float back to the surface.
6. Remove from the oil onto kitchen paper to dry out the excess oil.

Preparation
Dipping Sauce
1. Chop the cucumber and chilles, and mixed with sweet chicken sauce.
2. Pound the peanuts in a mortar into smaller pieces.
3. Top the sauce off with the peanuts.
4. Serve as a side dish, or you can pour it over the fish cakes as we've done in the top photograph.

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[Source: Appon's Thai Food Recipes]

Northern Style Spicy Chicken Soup (Tom Yum Guy)

This version of Tom Yum soup (the popular Thai spicy soup) is eaten in the North of Thailand, it is made with chicken rather than the shrimp (tom yum gung) eaten in the south and coast. If you prefer chicken its a good spicy soup.

Ingredients for 2 People
150 gms Corn Fed Chicken
8 Bird Chillies
2 Garlic Cloves
20 gms Lemon Grass
20 gms Galanga
4 Kaffir Citrus Leaves
2 Teaspoons Salt
2 Tablespoons Fish Sauce
3 Tablspoons Tamarind Water
1 Tablespoon Lemon Juice
50 gms Straw Mushrooms
300 ml Water

Preparation
1. Put water in a saucepan and bring to the boil.
2. Chop the lemon grass and galanga into 3cm lengths and add to the pot to make a soup base.
3. Pound the garlic and bird chillies and add into the soup.
4. Chop the chicken into bite sized pieces, then add to the soup and cook for 3 minutes.
5. Cut the straw mushrooms into half and add to the soup.
6. Add the fish sauce, salt, tamarind water, lemon juice, and kaffir leaves into the soup and cook for an additional 30 seconds.

Serve With
Hot fragrant Rice

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[Source: Appon's Thai Food Recipes]

Glass Noodle, Pork & Nut Spicy Salad ( Yum Woon Sain )

This is another 'gop-gam' style dish, a small spicy dish designed to be eaten with beer or whiskey to cut through the alcohol. Its bulk comes from glass noodle and nuts, with pork mince and spicy onion salad to add the strong flavours.

Ingredients for 2 People (Medium Hot)
100 gms Pork Mince
100 gms Glass Noodle
50 gms Peanut
20 gms Bird Chillies
1 Spring Onion
1 Sprig Coriander
2 Tablespoons Lemon Juice
3 Tablespoons Fish Sauce
1 Teaspoon Salt
1/2 Teaspoon Sugar
200 ml Water
2 Garlic Cloves

Preparation
1. Boil water in the saucepan, add the salt and chop the garlic and add it into the pan.
2. When the water is boiling, add the pork mince and glass noodle and simmer for 4 minutes. Then pour out half of the water.
3. Chop the chillies, spring onion, and coriander into a pot with glass noodles.
4. Toast the peanuts in a dry frying pan to bring out the flavour.
5. Add the fish sauce, sugar, lemon juice, and peanuts and then mix.

Serve With
Lettuce
Tomato
Beer or Spirits!

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[Source: Appon's Thai Food Recipes]

Pan Cooked Sweet Thai Ribs ( Sy Krong Mu Aop )

If you don't have an open barbeque grill, this is the perfect way to cook ribs on the stove top. It's cooked in a boiling pan, sort of part-boil part-fry. It has a suprising semi-sweet, creamy rib taste, and is perfect to serve with rice. For this recipe its better to have cross cut ribs, ribs cut into short lengths, so that the sauce coats more of the meat.

Ingredients for 2 People
600 gms Pork Rib
3 Garlic Cloves
1 Teaspoon White Pepper
1 Teaspoon Salt
2 Tablespoons Sugar
3 Tablespoons Light Soy Sauce
100 ml Coconut Milk
50 ml Condensed Milk
100 ml Tamarind Water
3 Tablespoons Oyster Sauce
3 Tablespoon Red Wine

Preparation
1. Pound the garlic in a mortar into a fine pulp.
2. Cut the pork ribs into short lengths.
3. Mix all the remaining ingredients together in a bowl to form a sauce.
4. Marinade the pork ribs in the sauce for at least 10 hours in the fridge.
5. Put all the mixture (including the sauce) into a boiling pan and simmer slowly for approximately 2 hours, until all the water has evaporated and only the oil remains.
6. The ribs are then ready to serve.

Serve With
Salads
Lettuce
Orange

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[Source: Appon's Thai Food Recipes]

Pan Cooked Sweet Thai Ribs ( Sy Krong Mu Aop )

If you don't have an open barbeque grill, this is the perfect way to cook ribs on the stove top. It's cooked in a boiling pan, sort of part-boil part-fry. It has a suprising semi-sweet, creamy rib taste, and is perfect to serve with rice. For this recipe its better to have cross cut ribs, ribs cut into short lengths, so that the sauce coats more of the meat.

Ingredients for 2 People
600 gms Pork Rib
3 Garlic Cloves
1 Teaspoon White Pepper
1 Teaspoon Salt
2 Tablespoons Sugar
3 Tablespoons Light Soy Sauce
100 ml Coconut Milk
50 ml Condensed Milk
100 ml Tamarind Water
3 Tablespoons Oyster Sauce
3 Tablespoon Red Wine

Preparation
1. Pound the garlic in a mortar into a fine pulp.
2. Cut the pork ribs into short lengths.
3. Mix all the remaining ingredients together in a bowl to form a sauce.
4. Marinade the pork ribs in the sauce for at least 10 hours in the fridge.
5. Put all the mixture (including the sauce) into a boiling pan and simmer slowly for approximately 2 hours, until all the water has evaporated and only the oil remains.
6. The ribs are then ready to serve.

Serve With
Salads
Lettuce
Orange

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[Source: Appon's Thai Food Recipes]

Chilli Cheese ( Experiment )

I always wanted to learn cheese making, and a friend of mine sent me a kit from cheesemaking.com, following on from my Tofu experiment, so I thought I'd have a go. I like cheese, even though it is not traditional Thai food, but it seems to miss one essential flavour. The spice of chilli, naturally!
As you can see the result is not as good as I'd hoped for. It's clear to me I should have left a little more moisture in the curd and then used more weight during the mould pressing stage. My fault, I cut that corner and the result is a crumbly cheese rather than a more homogeneous cheese. Never mind, Ricki's site has lots of tips for cheese making, and you can experiment yourself. She sells everything you'll need for your cheese making experiments.
I'm going to try cheese making again soon.

Ingredients
7.5 litres fresh or pasteurized milk (not UHT)
1 packet Mesophilic direct set culture (bacteria culture)
1/2 rennet tablet
1 tbls salt
1 very large pan
6-8 large red chillies

Preparation
1. Heat the milk to 90 degrees F, (32 degrees Celsius, room temperature in Thailand).
2. Add the bacteria culture, mix it well and leave for 45 minutes.
3. Dissolve the rennet in 1/4 cup water, and mix this well into the mixture.
4. Take a large ladle and push it down and up in the pan to ensure the rennet gets down to the bottom.
5. Cover for at least 45 minutes to let a curd form.



6. Take a long knife and make cuts diagonally down into the curd. Do not cut vertically down, as you will end up with long strands of curd, rather than cubes.
7. Next to warm it, it needs to be warmed very slowly to 100 degrees Fahrenheit (body temperature, 37.7 celsius). I just took it outside, covered into the sun and let that warm it up!
8. Stir occasionally, the curd will shrink and can be separated from the whey.
9. Pour through a cheesecloth. to separate the curds and leave them to drain further for an hour.
10. Break up the curds with your fingers, blend the chillies into fine pieces and mix them into the cheese evenly together with the salt.



11. Line a cheese mould with cheese cloth, press the curds into the mould.
12. Apply 5kg weight to the top of the mould, for 15 minutes, the 10kg for 12 hour and turn it over applying another 10kg for 12 hours. This is what I failed to do properly!
13. Remove the cheese from the mould, peel off the cheese cloth, leave under a net to air dry the cheese for 3-5 days, turning it to dry all sides.



14. Melt cheese wax in a pan, I found the easiest way is to turn the cheese in the pan rather than brush it on.
15. Mature in a coolish room for 3 months minimum.



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[Source: Appon's Thai Food Recipes]

Isan Chicken 'Spaghetti' ( Ka Noom Jean Nam Ya Gai )

This is a Isan style of 'spaghetti' made using a thin rice noodle and a hash sauce made from shredded chicken, fish sauce and other Isan flavours. Isan is the North East province of Thailand and makes heavy use of spicy fish sauce recipes like this one.
This dish uses Krachai, a root vegetable grown widely in Thailand that creates a mild spicy flavour. You can sometimes find bottled Krachai in Asian supermarkets, but if you cannot find this, omit it.

Ingredients for 4 People
800 gms Thin Rice Noodle
500 gms Chicken Leg or Breast with Skin
7 Dried Chillies
4 Garlic Cloves
2 Red Onions
10 gms Chopped Krachai
4 Kaffir Lime Leaves
4 Tablespoons Old Fish Sauce
4 Tablespoons Fish Sauce
2 Tablespoons Red Curry Paste
1 Teaspoons Sugar
500 ml Water
500 ml Coconut Milk

Preparation of Sauce
1. Boil the water together with the old fish, whole garlic cloves, red onion cut into halves, krachai and whole dried chillies.
2. Once it's boiling add the chicken pieces and cook for 30 minutes.
3. Remove the chicken from the sauce and set aside.
4. Remove the garlic, red onion, chilli, krachai from the stock and pound them with the red curry paste.
5. Remove the meat of the chicken and shred it using two forks.
6. Add the pulped paste and shredded chicken back into the stock.
7. Add the coconut milk, sugar, fish sauce, kaffir leaves and spring onion, and boil for 10 more minutes.

Preparation for Noodles
1. Boil a pan of water, add the rice noodle and cooking for 3 minutes.
2. Drain and rinse with cold water.
3. Take a fork and twist the noodles into small bundles of noodle and pile the bundles onto a plate.

Serving
Stack the plate with the noodles, and vegetables and spoon the sauce with the chicken meat over the top.

Serve With
Soya Beansprouts
Chopped Green Beans
Chopped Cucumber
Chopped Lettuce

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[Source: Appon's Thai Food Recipes]

Sweet Chicken on a Fried Ginger Bed ( Gai Wan Noon Rung )

The point of sitting this chicken on a bed of fried ginger is the sharpness of the ginger cuts through the sweetness of the chicken source. As ever, serve this dish with rice, and eat mainly the rice using the expensive meat as a flavoring rather than the bulk of the meal.

Ingredients
200 gms Chicken Breast
1 Tablespoon Light Soy Sauce
1 Tablespoon Sugar
1/2 Teaspoon Ground Pepper
80 gms Sliced Ginger
Oil
Sesame Seeds

Preparation
1. Chop chicken to cubes, mix it with light soy sauce, sugar, and ground pepper and leave to marinade for 10 minutes.
2. Peel and thinly slice the ginger, fry until golden brown.
3. Coat the chicken in the sesame seeds, and fry (with it's marinade) until cooked, at the end, add the ginger and fry it in the pan to pick up any remaining juices from the pan, lay it on the place and the chicken on top.
4. Eat, as ever, with fragrant rice.


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[Source: Appon's Thai Food Recipes]

Crispy Chicken Mince Parcels ( Mang Gai Tod )

The crunchy mix you see in these leaves is fried chicken flavoured with fried baby shrimp. I've used lettuce in the photograph, but traditionally we'd use betel leaves. These leaves are an acquired taste but very popular in Asia. They are the same plant that betelnuts come from, the nuts they sell on the street in Taiwan. Unfortunately they are popular because they are a legal stimulant, and I avoid them because it makes my heart flutter as though I'm nervous.

Ingredients
100 gms Chicken Breast
Oil

Ingredients for Sauce
70 gms Sour Tamarind Pulp
250 ml Water
50 gms Sugar

Side Dish
Betel leaves
Dried Small Shrimps
Dried Chillies
Peanuts

Preparation
1. Slice the chicken breast thinly and grill or fry dry (without the oil!) until cooked. This is the first stage of cooking the chicken.
2. Blend the chicken in a food processor to small pieces.
3. Now fry the chicken fragments in the hot oil until browned. Because the chicken was pre-cooked, it will not stick together and you end up with separate grains of crunchy chicken.
4. Then fry the small shrimp, dried chillies and peanuts for 30 seconds and take it out.
5. To make the sauce, mix tamarind pulp and water, squeeze the tamarind to get the sour juice out, then sieve to remove the pulp leaving only the liquid.
6. Place this liquid in a pan and boil, add the sugar and stir till dissolved.
7. Serve it by, put all fried stuff on the leaves. When you eat, you roll it up and dip it in the sauce.


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[Source: Appon's Thai Food Recipes]

Sweet and Sour Pork in Batter ( Mu Chup Bang Pad Peaw Wan )

The traditional Chinese favorite, that you see in many different countries, is in Thailand too. The pork is fried in batter to make it crunchy, but also because pork is expensive and batter is cheap! When I make this, I add Rosdee to the batter, this is a pork seasoning powder, similar to a stock cube in powder form. It helps bring out the pork flavours but is not essential.

Ingredients Sauce

2 Tablespoons Light Soy Sauce
2 Tablespoons Sugar
2 Tablespoons Ketchup
1 Tablespoon Vinegar
40 ml Pineapple Juice (or the liquid from a tin of pineapple slices)
1 Tablespoon Cornflour
Green & Red Peppers
Tinned Pineapple
Carrot

Ingredients Pork

100 gms Pork Loin
100 gms Flour
50 gms Cornflour
1 tsp Rosdee Powder
100 ml Water
1 tsp Baking Powder
1 Small Egg
1 Tablespoon Oil
Pinch of Salt
Oil for deep frying

Preparation
1. Make the batter by mixing all the batter ingredients together except for the pork. When adding the water add it slowly and mix it in. You want a thick sticky batter, so adjust the water to give you the correct texture.
2. Leave the batter to rest for 15 minutes, the baking powder needs time to make bubbles.
3. Slice the pork into small thin strips. Not too large, it needs to cook quickly.
4. Mix the pork into the batter.
5. Heat the oil to 180 degrees celcius (medium), drop the pork into the oil and fry until golden. Split one to make sure the pork inside is cooked.
6. For the sauce:
7. Clean and chop all vegetables and stirfry with tablespoon of oil. The vegetables should be crisp, they only need fried for a minute in a hot pan.
8. Add light soy sauce, sugar, vinegar, pineapple juice and bring the sauce and vegetables to the boil.
9. Mix the cornflour with a little water, and stir into the sauce, simmer and stir to thicken the sauce.
10. Pour over the fried pork pieces.



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[Source: Appon's Thai Food Recipes]

Rambutans ( Ngor )

Rambutans are very pretty Thai fruit, slightly sweet but with a fairly bland taste and jelly texture. Cut around the middle of the skin twist and the skin will come off. Eat the flesh, leave the stone.

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[Source: Appon's Thai Food Recipes]

Spicy Mince Tomato Salsa ( Num Prik Ong )

This dish looks like a salsa but is actually a meat accompaniment to rice. It is a thick course mince sauce with a strong tomato flavor and lots of spice. The measurements here are for a medium hot dish. Serve it in a shared dish together with Thai rice, your guests should take some of the sauce and mix it into the rice on their plate and eat the rice. This has the effect of diluting the hotness, so don't be too worried about making it spicy!

Ingredients for 2 people
100 gms Pork Mince
2 Medium Sized Tomatoes
5 Cherry Tomatoes
1 Onion head
30 gms Garlic
20 gms Coriander Leaves
1 Tablespoon Chilli Powder
1 Teaspoon Sugar
1 Teaspoon Kapi Paste
1 Teaspoon Sour Curry Paste
1 Teaspoon Chilli Paste
3 Tablespoons Fish Sauce
1 Teaspoon Salt
1 Tablespoon Tamarind Water
3 Tablespoons Oil

Serve With
Cucumber
Aubergine (Eggplant)
Baby Corn
Lettuce
Hot rice

Preparation
1. Put the garlic, onion, chilli powder, kapi paste, sour curry paste, chilli paste into a blender, blend it to a paste and set it aside.
2. Blend the medium tomatoes to pulp and set them aside.
3. Put the oil in a frying pan and turn heat on medium.
4. When the oil hot add the pork mince and cook until the mince is brown.
5. Add the paste of spices you blended earlier and continue frying the mix for a minute to release the flavours.
6. Add the tomato pulp you blended earlier and cook until the tomatoes are cooked into the sauce.
7. Add the fish sauce, sugar, salt, chilli paste, tamarind water, and cook it for 1 minute.
8. Switch the heat off, add the cherry tomatoes.
9. Serve in a bowl with a sprig of coriander leaves.

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[Source: Appon's Thai Food Recipes]

Spicy Frizzy Pork Cups ( Nam Prick Mu Yung Kratong )

These pastry cups are made using frizzy pork hair, the shredded dried pork meat fibre that looks like hair when you take it out of the packet. You will also need pastry cups, known as Kratongs for this, that recipe is here. This can also be eaten simply as a side dish with rice instead of in a pastry cup.

Ingredients
50 gms Frizzy Pork Hair
50 gms Chopped Onion
5 Garlic Cloves
20 gms Chopped Chillies
50 ml Oil
1 Teaspoon Salt
1/2 Teaspoon Sugar
5 Pastry Cups

Preparation
1. Chop the garlic finely, add to a frying pan together with the chopped onion and oil. Fry for a few moments to soften them.
2. Add the chopped chillies, fry over a medium heat for 30 seconds.
3. Drain the excess oil off.
4. Place all the ingredients into a blender and blend to form a paste.
5. Spoon into the pastry cup.

Serve With
Thai Fragrant Rice
Lettuce
Cucumber
Cabbage
Long Green Beans

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[Source: Appon's Thai Food Recipes]

Chicken & Seaweed Parcels ( Miang Sa Rai Gay Kome )

Christmas is coming, although we don't celebrate it as much as we celebrate the Thai new year. Everyone in the west is wrapping parcels and in the Appon household we're wrapping chicken and seaweed parcels instead.
These parcels are wrapped in rice paper with a filling of chicken, onion and seaweed. You can see one cut open in the front of the photograph. Either serve them with the sauce poured over the top, or use the sauce as a dip for the parcels.

Ingredients
200 gms Chicken Breast
600 ml Water
1 Tablespoon Salt
1 Teaspoons White Pepper
4 Medium Onions
100 ml Oil
Seawead Sheets
Rice Paper

Ingredients for Sauce
2 Tablespoons Chopped or Crushed Peanuts
2 Tablespoons Fish Sauce
1 Teaspoon Salt
4 Tablespoons Palm Sugar
100 ml Water
1 Tablespoons Dried Flaked Chillies
1 Tablespoon Chopped Coriander Leaves
1 Tablespoon Lemon Juice

Preparation
1. First the sauce: Put 100ml of water into a small saucepan, add the palm sugar and bring to the boil.
2. Add fish sauce, salt, flaked chillies and boil for 1 minute.
3. Remove from the heat and add the chopped peanuts, coriander and lemon juice and leave the sauce to cool.
4. Next we will cook the chicken, put a saucepan of water on to boil. Add the salt and pepper.
5. Add the chicken breast and boil for 10 minutes, until it is cooked. Dice the chicken finely.
6. Put oil in a frying pan, slice the onions finely and fry them until golden brown.
7. Cut the seaweed sheets into thin short strips.
8. Soak the rice paper in warm water until it is soft. This takes only a few minutes. When you add the rice paper into the water, drop it in sheet by sheet, to keep the sheets separated. Don't just throw the whole packet in, in one go!
9. Take a sheet of the softened rice paper, put a little chicken, a little onion and a little seaweed and place them in the centre of the rice paper. Fold over the edges to wrap up the filling.
10. Serve the parcels with green salad vegetables, and the sauce.

Serve With
Mint Leaves
Green Lettuce
Coriander Leaves

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[Source: Appon's Thai Food Recipes]

Isaan Rice Wine ( Sato )

Sato is a home made rice wine, made from fermenting sticky rice with water and yeast. You will need the dried yeast culture to make this. It's much more like a beer than a wine, and it need not be alcoholic, you can make a sweet Sato by fermenting for only a short period of time.
The golden rule is cleanliness! Any mould contamination will ruin the Sato, so you much clean everything in hot water and clean your hands carefully. The water should also be boiled and then cooled to make it sterile. If your water is chlorinated it can affect the yeast, so leave the water to stand for the chlorine to escape before using it.
When in Thailand, try the commercially made Sato, or one of the commercial Thai Beers.

Ingredients
100 gms. Sticky Rice
1 Call of Dried Yeast
Cold Boiled Water
1-2 ltr Jar

Preparation
1. Soak the sticky rice overnight.
2. Steam the rice until cooked (abount 15 minutes), rinse it with cool water until the rice is cool and no longer sticky.
3. Put the sticky rice in to clean jar add yeast in. Stir until mixed, fill the jar with the water to the top and stir.
4. Keep in a dark place at room temperature. After 1 week taste the sato and it should be sweet, at this point you can filter it through muslin, and drink it. You can also leave it longer, the longer you leave it, the less sweet and more alcoholic it gets.



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[Source: Appon's Thai Food Recipes]

Dried Yeast

In Thailand we use dried yeast rather than fresh, traditionally we didn't have fridges in Thailand and some upcountry villages do not have electricity, so dried yeast keeps where fresh yeast would go off.

Yeast is used sometimes as a raising agent as in the west, but mostly to ferment rice to make alcoholic beers and wines! You'll need this and sticky rice to make next weeks Rice Wine (Sato) recipe.


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[Source: Appon's Thai Food Recipes]

Bituoy & Pumpkin Dessert ( Won Fug Thong Bia Tai )

This is a two layer dessert, a jelly bottom layer and a top creamy layer that comes from mashed pumpkin. It's the combination of the two textures that make this a nice dessert. The flavouring for the green one is Bi-Tuoy (the bubblegum flavouring made from Pandan leaves). You can also buy pandan essence in shops if you can't get the leaves.Ingredients For Lower Layer 20 gms Bi Tuoy (Pandan) Leaves300 ml Water100 gms Sugar5 gms Agar Agar Jelly PowderIngredients for Pumpkin Layer 230 ml Coconut Milk100 gms Pumpkin20 gms Sugar A Pinch of Salt5 gms Agar Agar JellyPreparation1. Lower Layer: Blend the bituoy leaves with water, bring the mix to the boil and simmer for a minute. Strain into a second pan you keep the green liquid and throw away the leaf pulp.2. Add the sugar and agar to the hot green liquid and stir until dissolved. Pour into a tray and leave to cool and set with the tray at a slant, it makes for a prettier effect.3. Pumpkin Layer: Cut the pumpkin into large cubes and boil in water until soft. Drain and mash.4. Mix the mashed cooked pumpkin, coconut milk, sugar, agar, and salt and heat while stirring till the sugar has dissolved and the mix is smooth.5. Leave to cool a little and pour over the bituoy layer, but be careful, agar sets very quickly, you want it to be cool enough to pour on the bituoy layer, but not to let it set. If you are more use to using gelatin as the setting agent agar can be a surprise - it sets above room temperature.

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[Source: Appon's Thai Food Recipes]

Sweet Glazed Fish ( Bla Wan )

This is traditionally one of the ways we preserve fish in Thailand. In other countries they salt fish, and even though we can now freeze fish, they keep the salted fish for the flavour they remember from their childhood. The same happens in Thailand, we can freeze fish, but the sweetened taste of dried sweet fish has become a tradition.You can use most types of fish. Fillet and flatten the fish, or get your fish monger to do it and hang it to dry for a day in a cool dark place before beginning to remove excess moisture.Ingredients 200 gms Dried Fish Fillets150 gms Brown Sugar 1 Tablespoon Sesame Seeds Preparation1. Boil the brown sugar in a little water until it completely dissolves.2. Add the sesame seeds and fish, and continue boiling off any water to form a thick sugar syrup.3. Make sure the fish is well coated with the sugar, then hang them up to dry.4. I hang mine in my kitchen, you can see from the photo below my string and clothes peg solution to drying fish! Underneath the fish is a plate for the excess sugar to drip onto.5. Leave for 1-2 days to dry out, then store them in the fridge or a cool dark place away from flies. Once preserved like that they can usually be eaten up to 6 months later provided they haven't gone moldy.

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[Source: Appon's Thai Food Recipes]