Food Minia

Hor Mok (literally, wrap and hide and “Ta Lay” is from “Ah Han Ta Lay” means seafood) is a steamed curry custard in banana leaves. This dish is a common food in Cambodia , Laos and Thailand , each country’s Hor Mok has some slightly different ingredients but Thai Hor Mok is always with seafood and some kinds of fresh water fish. You can find this dish at Khoa Kheng Shop or and street food vendors to luxury Thai restaurants. The process is pretty straight forward even it has lots of different kinds of ingredients. It is better to use uncooked seafood for this dish so that it will mix and blend into fish and herb purée well. You can use any kind of seafood for examples (the popular ones in Thailand ) are shrimp, mussel and squid. You can either have only one kind of seafood or mix seafood in this dish. In traditional way we use banana leaves for wrapping or making bowls for the size of one serving, but nowadays many chefs use nice little glass or

Tod Man Pla or Thai Fish Cakes with red curry favour is a popular and well known dish. You can find this dish at street vendors to fancy restaurants in Bangkok . Original or in Thailand this dish is made from Clown featherback or Clown knifefish which is Southeast Asian fresh water fish. The textures of fish cakes from this kind of fish are tough, firm and resiling so this kind of fish is ideal for making fish cakes and fish balls. Fish balls in Thailand , are original from Chinese cuisine, and are made from king mackerel or mackerel family fish. Some Thai people use mackerel fish the kind that we have in Thai sea for making fish cake as well but it’s not that popular, because people have fixed the idea to the original one. Here we can find fresh king mackerel easily at a market so I use king mackerel for my fish cake recipe. The results from these two kinds of fish - Clown featherback and king mackerel, are very similar. For the curry paste, we use red curry paste for the favour but

Chu Chee or Choo Chee is the sound of sizzling in Thai, and because of the amount of curry is small comparing to other kinds of curry so the sound is loud.  The curry paste for this dish has the same ingredients as red curry paste, except it is not as hot as red curry because there are no fresh Thai chillies or Prik Kee Noo in Chu Chee curry paste, but there are only dried big chillies which are mild. If you’d like your Chu Chee dish spicy, you can always add some Prik Kee Noo in your curry paste. Chu Chee Curry is commonly with fish, but you may find some restaurants’ Chu Chee menu with shrimp as well. The curry sauce is supposed to be thicker, saltier and sweeter than ordinary curry as the fish is plain so you need the sauce to give some favours to the fish. Chu Chee dish is pretty common and popular dish in Thailand as you can find this dish from street vendors to luxury restaurants. For 2 - 3 servings  Spiciness: mild Ingredients 1  lb.            Salmon Steak, slice into 2 pieces

Yam Makua Yao or Eggplant Salad is one of healthy and yummy popular “YAM” Thai dishes. Some recipes may have hard boiled eggs in this dish. For people who can not eat pork or don’t like pork then you can just simply change it to be chicken. 3 - 4 Servings. Spiciness: Medium Ingredients 2                         Large egg plants (Chinese Eggplants) 200 g.                  Pork mince 1 tsp                   Soy sauce 2 cloves              Garlic mince Pinch of salt 12                       Shrimp (size 31 -40 or any size) 3                         Shallots, slice thin or ½ cup of red onion 3 tbsp                 Lemongrass, slice very thin 2 tbsp                Kaffir Lime leaves, cut into thin stripes (about 4-5 leaves) 10 – 15 leaves     Mint 3                        Fresh Thai chilli or Prik Kee Noo (spiciness is adjustable) 1 tbsp                 Nam Prik Pao or Chilli paste with soya bean oil 3 tbsp                Lime juice 2 tbsp                Fish sauce 2 tbsp                Wat