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Welcome
\ Travel \ Thai Cuisine
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Ingredients: |
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For
2 servings |
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For
Tai Pla Paste: |
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10
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dried
chillies |
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1
1/2 tbs. |
fresh
chillies |
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1
tsp. |
galangal,
finely chopped |
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1
stalk |
lemongrass,
finely chopped |
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1
tbs. |
kaffir
lime skin, finely chopped |
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1
tbs. |
shallot,
finely chopped |
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2
tbs. |
garlic,
finely chopped |
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1
tsp. |
turmeric,
finely chopped |
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2
tsp. |
shrimp
paste |
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1
tsp. |
salt |
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For
Vegetables: |
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1/4
cup |
long
beans, cut into 1 cm. (1/2 inch) pieces |
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1/4
cup |
pumpkin,
cut into bite size pieces |
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4
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crisp
eggplants |
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4
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kaffir
lime leaves |
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For
the soup : |
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3
tbs. |
fish
maw |
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1
1/2 cup |
water |
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100
g. (3 1/2 oz.) |
mackerel,
grilled with head and bones removed |
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1
tbs. |
tamarind
juice |
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1
tsp. |
palm
sugar |
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Preparation:
1.
In a mortar, pound together all the Tai
Pla paste ingredients.
2. Using a pot, boil water with fish maw.
Then, strain. Add the paste mixture (from
step 1) into the soup. Cover and bring to
a boil.
3. Add the grilled mackerel, tamarind juice
and sugar. Adjust the taste if desired.
Then put all the vegetables into the soup.
Simmer until cooked.
Note
: This is a typical Southern dish which
contains approximately 350 calories.
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