Shrimp paste, spur chilies or hot chilies, garlic, fish sauce, sugar, lime or
shredded madan fruits, pickled garlic, salted egg, catfish or serpent head fish,
pork belly, crispy eggplant, and cooking oil.
Very finely pound the ingredients for chili
paste. Prepare sweet pork, set aside. Fry garlic in cooking oil until fragrant,
then fry it with the chili paste until it is cooked, set aside.
Cut sweet pork in small pieces. Squash the steamed serpent head fish meat, then fry it in hot cooking oil until crisp, set aside.
Coarsely cut pickled garlic. Split the salted egg into small pieces.
Split the eggplant and cucumber into bite sizes. Put all the prepared parts onto a deep plate, then nicely set it up for serve.
(Mom Luang Nuang Nilruttana. 2537 B.E: 238,256,274)
11 ส.ค 2546
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Som Tum |
Native Vegetables :
Krajeabmorn,Okra | Kratin Thai (horse tamarind) | Red Ginger | Kra dom | Kra don | Ore Larm (Thai northeastern food, Loei province) | Ivy Gourd(Tum Lung) | Red Aroid (Buk Daeng) | Cha Plue | Tiew Kao |
The Royal Palace Recipes :
Background of The Royal Palace Recipes | Miang Lao | Mee Krob (Cripy Sweet and Sour rice noodles) | Sa-Khu Sai Pla (Flour dumpling filled with minced fish) | Pla Tu Tom Khem Nua Kaeng Kang Puai (Salty mackerel soup; hard meat but soft bones) | Satay Lue (Barbecues) | Nam Prik Luk Nam Leab (Nam Leab Dip) | Yum Tua Pu (Winged pea salad) | Nam Prik Ma Kham Sod Pak (Tamarind Chili dip with Salads) | Kaeng Ped Sod Prik Thai Orn (Duck Curry with young green pepper) | Saeng Wha Kung (Like a Prawn) | Nam Prik Pla Tu tum (Mackerel Chili dip) | Kaeng Luang (Yellow Curry) | Miang Yak | Khaeng Mu Tapap Nam (Softened Pork Curry) | Prik Khing Kruang Tod (Fried Curry paste) | Yum Kai Yang Tao (Chicken salad) | Ka Pi Kua (Fried Shrimp Paste) | Khao Ping (Roasted Rice) | Tod Mun Singapore (Fried Mince-Cake Singaporean style) | Moo Ob Nam Daeng(Roasted pork in red sweet sauce) | Kaeng Run Juan (Agitated Beef Curry) | Pa Naeng Nua (Dried Beef Curry) | Rume(Pork wrapped in fried egg) | Lon Pla Ra(Simmered preserved fish) | Nam Prik Pla Krob(Crispy fish pounded with Chili) | Nam Prik Ma Prao and Nua Khem Sod (Coconut pounded with chili, served with fresh salted beef.) | Por Pia Tod (Fried Spring Rolls) | Prik Khing Tarm Sadej (Stir fried chili paste) | Nam Prik Ma Dun Pad (Stir fried Garcina Chili paste) | Kaeng Tai Plah (A spicy curry of sauce prepared from the viscera of fish) | Yum Ta Wai(Ta Wai Salad) | Nam Prik Long Rua (Hot chili sauce and sweet pork) | Kaen Pla Duk (Catfish Curry) | Khao Tom Kra Ti (Rice boiled in coconut milk) |