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Recent Recipes

Thai Fried Mussels With Egg (Hoy Todd, หอยทอด)

Comments (0) | 1/28/11


From my point of view, this menu has never been cook in any house in Thailand because it is more easy to just wait till sun goes down and walk down the street and find some restuarant have this menu. Anyway I assume that you're not living in Thailand and it is hard to find a Thai restuarant so... you have to cook yourself :-)


Main Ingredients
1. Mussels : 10 - 15 ea.
2. Egg : 1 ea
3. Tapioca flour : 2 Table spoons
4. Wheat flour : 1 Table spoon
5. Fine chopped garlic : 1 Table spoon
6. Fish sauce : 1 Table spoon
7. Sugar : 1/2 Tea spoon
8. Soya sauce : 1 Tea spoon
9. Bean sprout : 1/2 Cup
10. Grinded pepper : 1/2 Tea spoon
11. Chopped onion stalk : 1 Table spoon
12. Fresh water : 3 Table spoons
13. Veg. oil
14. Parsley
Dipping Sauce Ingredients
1. Chilli sauce : 1/4 Cup
2. Sugar : 1/2 Table spoon
3. Salt : 1/4 Tea spoon
4. Vinegar : 2 Table spoon
5. Fresh water : 2 Table spoon

Direction
1. Wash and clean mussels then cald them in boiled water till they're nearly done, pick mussels meat outside and leave them.
2. In middle size bowl, mix flours and fresh water together.
3. Heat vegetable oil in shallow pan with medium heat then pour mixed flour from 2. and put mussels on the surface and don't stir or touch in till it nearly done.
4. Put egg into the pan till it turns to gold then flip it upside down, when it done move it into serving dish.
5. Use excess oil from the process to stir fry garlic, bean sprout, soya sauce and sugar together with medium heat, decorate the serving dish with these stuff
6. Put little bit pepper ontop and decorated with parsleys
Direction for Dipping sauce
Mix all required ingredients in small pot let it meets low level heating till boiled then serve it!

Tips
1. Bean sprout is a must, you cannot called "Hoy Todd"!!! believe me :D
2. You may think that dipping sauce is a non-necessary stuff but it is truly necessary for this menu because of its taste, Thai people usually eate something which has opposite taste together.
3. "Hoy" refers to shelled shape animal such mussel, oyster, shell etc,. "Todd" frying, to cook with oil.




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Sour Curry Paste (พริกแกง แกงส้ม)

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In order to cook sour curry proper and fast you should have some "ready to use" curry paste. It is the key of success in any Thai curry.

Ingredients
1. Dried big red chilli : 6 ea
2. Sliced red onion : 3 table spoons
3. Steamed fish meat or shrimp meat : 50 grams
4. Salt : 1 tea spoon

(If you don't want to cook this by yourself, you can buy it in any Thai grocery store.)


Direction.
1. Remove seeds inside that dried big red chilli
2. Soak it in water for a while
3. Grind it in food porcessor with salt
4. Put other ingredients althogether and grind it till fine :D

Storage

After you prepared this paste you can store it in the fridge for months.

Tips.
My mother like to use mackerel fish in tomato sauce in instead of fish meat because she likes it easy (no need to boil, no need to remove fish bones :D).


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Sour Curry (Gaeng Som, แกงส้ม)

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Sour curry is a menu originated from middle part of Thailand, quite spicy but doesn't like other spicy curry. This kind of curry usually cook with fish or shrimp and put some pounded dried chilli, red onion, shrimp paste, lemongrass, lesser ginger and fish which dissolved in boiled water. Vegetables used for this menu can be papaya(young), morning glory,radish, cow-pea, bean sprout etc., Thai people usually put whatever vegetables they like into this curry. Seasoned with sour tamarind juice, sugar, salt tohave tast of spicy, sweet, salty and sour respectively.

Ingredients
1. Medium size shrimp, cleaned and washed : 8-10
2. Fish meat : 200 grams
3. Sour curry paste : 4 table spoons
4. Sour tamarind juice : 4 table spoons
5. Fish sauce : 3 table spoon
6. Sugar : 1 tea spoon
7. Lemon juice : 1 tea spoon (more or less, pepend on you)

Direction
1. Scald fish meat in boiled water till fine done.
2. Grind the fish meat with curry paste till totally mixed then leave it.
3. Heat the water till boiled then put grinded fishmeat inside and season with fish sauce, tamarind juice, sugar.
4. Put shrimps then wait till it boiled again and serve.

Tips.
Some Thai people like to eat this menu with Cha-Om (Acacia) omelet.
Seafood is ok for this menu.
Never put meat when water is not totally boiled for great smell :D
For those who don't know "sour tamarind juice" please see "Thai Jing Jing" they (writer, editor) are my beloved friends :D
Gaeng = curry, Som = sour, orange, orange colour.

Short cut.


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