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Thailand
Chili Pickled Fish
3 shallots
2 tbs pickled fish
1/3 mudfish, grilled
1 lime
½ cup coconut milk
8 chili peppers
How
to cook:
1.
Grill fish first or grill it a day ahead. The aroma
from the charcoal gives the fish a wonderful distinct flavor. Remove
the bones and skin from the fish. In a mortar, pound the grilled
fish and shallots together until the shallots are no longer
recognizable.
2.
Add chili peppers.
3.
Over a low heat, add the coconut milk into a sauce pan
or small pot.
4.
Add pickled fish to the pot. Let boil and stir for 2-4
minutes. Turn off the heat.
5.
Add the pounded mixture to the pot. Squeeze lime juice
in. Stir the mixture together.
6.
Serve in a small bowl. I top it with a few chili
peppers for garnish.
7.
Served with fresh vegetables such as eggplant,
cucumber, olive leaves, banana flower, bamboo shoots, cabbage, wing
bean, bitter melon, radishes, and green beans.
Thai Chili Crab
1kg king crab
4 cloves garlic, minced
5 fresh red chili, minced
1 thumb-size piece ginger, sliced into pieces
1 tbs thai chili sauce
¼ cup ketchup
1 tbs soy sauce
3 tbs fish sauce
1½ cups chicken broth
1 tbs cornstarch powder, dissolved in 4 Tbsp. water
1 egg
3 spring/green onions, sliced
2 shallots, minced
4 tbs white cooking wine
How
to cook:
If frying the crab: 1 1/2 to 2 cups canola or other
good-quality oil for frying at high temperatures. If steaming the
crab: You will need a steamer. If you plan to fry the crab: you will
need a wok or very large frying pan for this recipe. If you prefer
to steam: you will need either a steamer.
To
fry the crab:
1.
Place 2 cups oil in wok over medium-high heat.
2.
Using tongs, fry the crab until the shells turn bright
red (1 minute or less). Fry the crab in batches of 4-5 legs, turning
them over in the oil with tongs.
3.
When all the crab is fried, pour used oil into a
measuring cup or other heat-resistant glass container. Allow oil to
cool before discarding. Return the wok to the stove and use it to
make the sauce.
To
steam the crab:
1.
Place crab in a steamer (you may have to break it into
smaller pieces) and steam for 7 to 9 minutes.
2.
Be careful not to over-steam, or the crab will turn
rubbery and no longer tender. While crab is steaming, make the
sauce.
To
make the sauce:
1.
Add 2 tbs fresh oil to the wok, plus the shallots or
onion, garlic, red chili, and ginger.
2.
Fry 2 minutes over medium to high heat, adding white
wine to the pan when it becomes dry.
3.
Add chicken broth, chili sauce, ketchup, soy sauce, and
fish sauce. Stir well over medium-high.
4.
Now add the cooked crab. Gently turn the crab in the
sauce as you cook.
5.
Break the egg into a cup and combine it with the
cornstarch powder dissolved in water. Stir with a fork, making sure
yolk is broken.
6.
Add the egg mixture to the wok. Stir well to combine
(the egg mixture will thicken the sauce). Turn down the heat to low,
but continue to stir and mix the chili crab.
7.
Season with salt and spice.
8.
Pour the sauce over the crab, and sprinkle with green
onion. Serve with plenty of Thai jasmine-scented rice and serviettes
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