Taste of Siam: Deep Fry

Today I am going to share my easy spicy fried shrimp recipe cooked in Southern Thai style, with red curry paste and a handful of thinly sliced kaffir lime leaves. This recipe is quick and very easy to make. I like making it one weeknights because it takes less than 15 minutes. I could eat this dish with a plate of simple steamed rice and that makes my day.

2 comments

I can't even begin to tell you how much I love this popular succulent fried chicken that originates in Hat Yai province, southern part of Thailand. Each bite explodes with luscious favor of the chicken and then there is a crispness of the fragrant crust. The thought of taste and texture of this chicken makes my mouth water.

I believe that there is many franchise style fried chicken restaurants in your neighborhood, but you will be better try this wonderful fried chicken out. It tastes better, it's cheaper and it's probably healthier--although I have no scientific proof of that.

No comments

When I was in Bangkok, I loved going to the local morning markets and get some prepared food for breakfast. I love those markets---it is so lively and full of delicious cheap eats. One of the foods I would away buy is Crispy Garlic Pork (หมูทอดกระเทียมพริกไทย).

The crispy garlic pork street stalls in Bangkok usually marinate their pork with garlic , black pepper and rice flour overnight, then deep fry it to golden crispy. The crispy garlic pork is often paired with freshly steamed glutinous rice-- they are so tasty and addicting. However, after turning 30, I found that it is almost impossible to ease my stomach after having deep fried foods with glutinous rice. So for the sake of my stomach, today I served it with steamed white rice and it worked just fine.

No comments

This is a Thai meatballs recipe with ground pork, fish sauce, oyster sauce, garlic and pepper. Fried meatball is a homey recipe, one that you can make it everyday without too much work--and this super easy recipe is great for both kids and adults. All you need to do is marinating the ground pork with fish sauce, oyster sauce, sugar, garlic and pepper, and let sit overnight then deep fry it. After marinating the saltiness from the oyster sauce will blend very well with the ground pork and the rest of ingredients giving the salty, garlicky, peppery deliciousness.

2 comments

Sweet Crispy Pork (Moo Foy Grob, หมูฝอยกรอบ) was one of my favorite on the go breakfast when I was a kid living in Bangkok. In case you are not familiar with, sweet crispy pork is one of popular street food Bangkokians love to have for breakfast. It is made with shredded pork seasoned with soy sauce and sugar, then deep fried to golden crispy. Sweet crispy pork is usually accompanied with steamed glutinous rice and wrapped with fresh banana leaves for fragrance and convenience. It is delicious, healthy, homemade, portable, not processed, dirt cheap breakfast to eat in the car and practically anywhere.

No comments

I have to admit.. I don't really like oysters, especially the raw ones. They have the textures that, frankly, I can't handle. The only way for me to enjoy these slippery shellfish is to hide them in the scrumptious thick batter and fry them. To me, fried oysters are splendid thing and super delicious. Am I confuse you a bit?

No comments

Nicely crisp fried fish with sweet spicy tamarind sauce is always highlight of any meal in our house. When it is served on the dining table, it is first one to go-- always.

I love all kind of fish but prefer smaller and tiny one, deep fried to golden goodness that I can enjoy the whole fish with bone. If you have tried it, you know how great it is.

2 comments

Tamarind must be one of the most versatile ingredients in Thai cuisine. The fruit pulp is used to make drinks, dips, sauces, etc. Many home cooks in Thailand added the immature tamarind 's leaves and flowers to their meat dishes for mild tamarind flavor.

When I was in Bangkok I always stocked various forms of delicious tamarind snacks : dried and salted, candied, rolled with white sugar and chili powder. I love them all (probably too much). Now that I moved to Tokyo, I couldn't have tasty tamarind snacks as often as I wish. However, I still stock tamarind pulp in my pantry at all time as I don't think there is any acceptable substitution for it.

2 comments

With over 2,500 km. of coastline, Thailand has no shortage of seafood. Take your pick: from surprisingly fresh -tasting made to order dishes in lowly street stalls and everyone’s favorite volcanic red Tom Yam choke full of seafood to crispy grouper with spicy sauce –sour, hot, salty with slight sweetness at the end. One of my favorite seafood dishes, though, is Poo Cha .

2 comments

Thais love to snack. In my office in Bangkok, there's a food ready to share all day. Whether it is slices of tangy unripe mangoes with spicy dipping sauce, grilled flatten bananas with caramelized sweet coconut sauce, there's never ending supply of snack. I know this is something weird for foreigners, at least for my husband ( he's a Japanese). He once asked, you can never eat just one?

No comments

The combination of lemongrass and kaffir lime leaves is a fantastic blast of flavor and aroma that my husband and I always love. While the lemongrass gives the dish a subtle lemon perfume, the kaffir lime leaves give a strong refreshing fragrance that can't really be substituted. They are digestive aid and powerful antioxidants with many health benefits.

I love anything with lemongrass and kaffir lime leaves. Although I don't eat them on daily basis, I do think of them many times a day and always look for new recipes using them. Then I know that apart from making Tom Yam and spicy salad, lemongrass chicken is an easy and great way to make use of them. So here I am sharing with you lemongrass chicken recipe.

2 comments

Son-In- Law Egg or Kai Look Kuey are ones of my kid big favorite foods. They are simply delicious, full of flavors : tangy, sweet with a hint of spiciness from dried chilies. I used to love them when I was a small kid and I believe a lot of Thai kids do. That's why Son-In-Law Eggs are very common in Bangkok primary school canteens.

Son-In -Law Eggs are very easy to make. All you need to do is boil some eggs, deep fried them and mix the sauce. It can be ready within 30 minutes.

2 comments

"Shrimp Cakes" or "Tod Mun Goong" is very famous dish in Thailand. They are loved by every one of all ages, especially kids. They are becoming immensely popular that manufacturers create a frozen version, which you can easily find in most supermarkets. All you need to do is to deep fry them.

Thai supermarkets in Tokyo stock pretty good frozen shrimp cakes. However, I do long for fresh crispy delicious shrimp cakes so today I am making my own. :-)

2 comments

When I was in Bangkok, I hardly ever cooked. As it was so easy to catch a quick bite to eat. There are food vendors on every street corner. They sell fresh fruits, freshly squeezed juices, noodles, fried rice, grilled meat and more. They are all pretty delicious and cheap!

Sometimes I have breakfast, lunch and dinner on Bangkok's street.

Thai Fish Cakes (ทอดมันปลากราย) are one of my favorite street foods. The fish cakes are very aromatic, juicy and flavorful. I usually have them with rice and accompany by Thai sweet chilies sauce, sliced cucumber and fresh coriander. Simply delicious!

No comments

Red Snapper is one of the most versatile fish. Its succulent meat has a distinctive, yet mild and sweet taste. This lean fish is great broiled, baked, grilled and served as Sashimi in Japan. It is one of my favorite fish. Whenever I chance upon this delicious seafood, I rarely let the chance to whip something tasty slip by.

Today I made Fried Red Snapper with Fish Sauce, one of the simplest recipes for fried fish but delicious nonetheless. I guarantee you'll love it. I used whole Japanese snapper or "Tai"for this recipe and I highly suggest you to do so. Why is that? Two reasons : better quality, lower price. Buying whole is the best way to determine freshness and get the most from your purchase (The bones and head are not only edible but taste great after deep frying.).Buy a fish with firm flesh that springs back when pressed; eyes should be shiny and clear; and it should smell like the ocean, not fish.

Now go and have your fishmonger to scale, gut and cut the fish for you. If you don't have a friendly fishmonger to cut the whole fish for you, follow my how-to below please!

No comments

Older Posts

Taste of Siam

About Me

Let's Be Friends:

Visit Sister Site

Categories

My Portfolio