วันพฤหัสบดีที่ 25 ตุลาคม พ.ศ. 2555

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วันอังคารที่ 11 กันยายน พ.ศ. 2555

PrintPrint ImportFood.com Thai Recipes ImportFood.com Authentic Thai Recipes ImportFood.com Shopping Cart0 Items เลือกภาษา​▼ Products Fresh Produce Canned Goods Cookware Chili Paste Noodles & Rice Sauces & Condiments Spices Starter Sets Japanese Recipes Main Course Rice & Noodles Seafood Soups Street Vendor Vegetarian American-Thai Sauces Appetizers/Dessert Recipe Helper Videos Thai Street Vendor Videos Features Thai Street Vendors Thai Feature Stories Blog Current About Us ImportFood.com > Recipes > Seafood > Spicy Fried Fish Cakes, 'Tod Man Pla' Sign Up | Login Spicy Fried Fish Cakes, 'Tod Man Pla

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    Chili Pepper
    Fresh Thai chile peppers, 16 oz     15.95
    Kaffir Lime Leaves
    Fresh kaffir lime leaves, standard pack     14.95
    Red Curry Paste
    Red curry paste, Hand Brand, 7 oz     3.89
    Mae Ploy brand, red curry paste, 14 oz jar     3.99
    Maesri, red curry, 4 oz can     2.09
  
    Salt
    Thai sea salt, 10.5 oz     2.89
    Shallot
    Fresh shallot, 16 oz     11.95
    White Vinegar
    White vinegar, 6.7 oz bottle     2.89
See our convenient Thai cooking sets.

Tod man pla is one of the most famous Thai dishes but seems to be rarely offered on the menus of Thai restaurants in the United States. We're happy to show you how to make it, step-by-step, with great results. Get a good fresh piece of fish to ensure success.
Ingredients for fish cakes

1 lb fresh white fish, prefer cod or halibut
1 egg
3/4 cup finely sliced Chinese longbean, or stringbeans
6 fresh kaffir lime leaves, finely sliced
1 teaspoon sugar
1 teaspoon salt
1.5 tablespoons red curry paste
3 cups vegetable oil for frying
Ingredients for cucumber relish

1/2 cup white vinegar
1/2 cup sugar
1 cucumber, coarsely chopped
3 shallots, finely sliced
1-2 fresh Thai chile pepper, sliced
1 tablespoon roasted peanuts crushed in a mortar and pestle
Method for fish cakes

Cut the fish into small pieces, then grind it up in a food processor or pound it in a mortar and pestle until it's a paste. Transfer to a large mixing bowl, and add the rest of the ingredients (except the oil). For spicier taste, add a bit more red curry paste. Using your hands, knead the mixture until sticky enough to form it into a disc about 2 inches wide and 1/2 inch thick. Heat oil in a wok or frying pan at med/high heat. Add fishcakes and fry until golden brown on both sides. Remove with a slotted spoon and drain on paper towels. Serve warm with steamed jasmine rice, and a dish of cucumber relish which is to be spooned over the fish cakes at the table.
Method for cucumber relish

Cook vinegar and sugar in small saucepan over low heat until the sugar dissolves. Let cool. In a small serving bowl put cucumbers, shallots and Thai chile. Pour vinegar mixture over that, then top with roasted peanuts.

Thai Pork Satay, 'Moo Satay'

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    Chili Pepper
    Fresh Thai chile peppers, 16 oz     15.95
    Coconut Cream
    33.8 oz box Aroy-D All Natural Coconut Cream     5.89
    Savoy brand coconut cream, 14 oz     3.39
    Coconut Milk
    Aroy-D brand coconut milk, 14 oz     2.89
    Coconut Milk, 5.6 oz can, Chaokoh brand     1.39
    33.8 oz box Aroy-D All Natural Coconut Milk     5.89
    Curry Powder
    Madras Curry Powder, 4 oz     3.95
    Thai curry powder, Hand Brand, 1.75 oz     3.29
    Dried Chili Pepper
    Thai whole dried chile, 3.5 oz     3.39
    Fish Sauce
    Fish sauce, Tra Chang Gold Label, 7 oz     3.89
    Fish Sauce, Tiparos brand, 750 cc (25 oz)     3.89
    Fish sauce, Squid brand, 25 oz     5.95
    Fish sauce, Three Crabs brand 24 oz     6.89
    Fish sauce, Golden Boy brand, 24 oz     5.89
    Galangal
    Fresh galangal, 16 oz     17.25
    Kaffir Lime Leaves
    Fresh kaffir lime leaves, standard pack     14.95
  
    Lemongrass
    Fresh lemongrass, 10 stalks     12.95
    Massaman Curry Paste
    Matsaman curry paste, Hand Brand, 7 oz     3.89
    Maesri, massaman curry, 4 oz can     2.09
    Palm Sugar
    Palm Sugar, 16 oz package     3.49
    Salt
    Thai sea salt, 10.5 oz     2.89
    Sesame Seeds
    White sesame seeds, Wor-Fung brand, 7 oz     2.95
    Shallot
    Fresh shallot, 16 oz     11.95
    Shrimp Paste
    Shrimp paste, Tra Chang brand, 3.3 oz     3.75
    Tamarind Concentrate
    Tamarind concentrate, 16 oz jar     5.89
    Thin Soy Sauce
    Soy sauce, thin (light), Healthy Boy, 10 oz     4.69
    Turmeric Powder
    Turmeric Powder, 1.76 oz     2.85
    White Vinegar
    White vinegar, 6.7 oz bottle     2.89
See our convenient Thai cooking sets.

Pork satay consists of strips of marinated pork on bamboo skewers, charcoal barbequed then served with a tasty peanut sauce and a white vinegar cucumber sauce. It's often served in Thailand with squares of toast, as shown in our recipe here. We made pork satay in the true authentic Thai style, which is time-consuming. Be sure to baste your satay as it's on the barbeque, note from our street vendor video (below) he is constantly basting. It seems that most of the time, this style of satay is made with pork, but you can also find chicken satay and prawn satay. We offer a ready-made satay mix that's quite good for both chicken and pork.

There are four different things you need to make: marinade, basting sauce, satay sauce, and ajad.
Ingredients for pork and marinade

2 lbs pork tenderloin, sliced into 1/4" thick pieces
4 tablespoons lemongrass water (see below)
5 tablespoons thin soy sauce
1/2 teaspoon salt
1 tablespoon sugar
1 14 oz can coconut milk*
1 teaspoon turmeric powder
1/2 tablespoon Thai curry powder
1 teaspoon baking soda
Method for pork marinade

Thinly slice 1 stalk of fresh lemongrass, put in a bowl, then pour 1/2 cup boiling water over it. Remove 4 tablespoons of the water and set to cool.

For the can of coconut milk, don't stir it up, and some will have a thicker consistency. Measure 1/3 cup of the thicker part for the marinade. You will use the thinner part for your basting liquid below.

In a mixing bowl, combine the lemongrass water with the coconut cream, and the other ingredients. Mix well, then add the pork, and refrigerate for 1 hour or more.
Ingredients for basting liquid

Remaining coconut milk from above
1 tablespoon sugar
1/2 teaspoon salt
1 teaspoon turmeric powder
Method for basting liquid

Combine the four ingredients, mix well, and set aside.
Ingredients for satay sauce

5 whole dried chile, soaked in water to soften
1.5 tablespoons chopped fresh galangal
1.5 tablespoons thinly sliced lemongrass
5 fresh kaffir lime leaves, finely sliced
2 tablespoons fresh shallot, thinly sliced
3-4 medium cloves garlic
1/2 tablespoon shrimp paste
1 tablespoon matsaman curry paste
1/4 cup white sesame seed, toasted in a dry wok or skillet
1/4 cup dried roasted peanut
1 cup coconut cream
1 cup coconut milk
1/4 cup palm sugar
2 tablespoons fish sauce
1 tablespoon tamarind concentrate mixed with 1 tablespoon water
Method for satay sauce

Start by pounding your white sesame seeds in a mortar & pestle, into a thick paste. Set aside. Then pound the peanuts until fine, and set aside.

Next, put the whole dried chile, fresh galangal, lime leaves, and lemongrass into the mortar & pestle. Pound together well, then add shallot, garlic, and shrimp paste. Leave it in the mortar. Heat a wok or large pan to medium heat, and add this mixture from the mortar. Saute it with 1 cup coconut milk. Stir constantly, until all dissolved. Add matsaman curry paste, fish sauce, tamarind, palm sugar, and stir well.

Add the sesame seed paste and pounded peanuts to this mixture and cook over medium/low heat for 10 minutes or so. It should all blend together well.
Ingredients for Ajad

1/2 cup white vinegar
1/2 teaspoon salt
1/4 cup + 1 tablespoon sugar
1/2 cup thinly sliced cucumber
1/4 cup sliced shallot
2-3 fresh Thai chile peppers, sliced
Method for Ajad

In a small saucepan, mix vinegar, salt and sugar over medium heat. Stir until dissolves, then remove from heat and set to cool. Just before serving, add the cucumber, shallot and sliced chiles to this.

Preparing And Serving Your Pork Satay
Cook the marinated pork skewers over charcoal, constantly basting them with the basting liquid. Serve together with the satay sauce, ajad, and for an authentic twist--with sliced toast as shown.

Enjoy!