Phla Pla Meuk Recipes

PHLA PLA MEUK

Steps:

• Remove the inedible portions of the squid.
• Wash well.
• Score the flesh in a fish-scale pattern.
• Cut into pieces one inch wide and 2 inches long.
• Immerse the squid in boiling water until done.
• Drain.
• Mix the fish sauce and lime juice together.
• Add the lemon grass shallot, kaffir lime leaf and chillies.
• Stir very gently to avoid bruising.
• Add the squid gently in the sauce and then put the squid and sauce up on to a plate.

NAM PRIK NAM PLA (TRADITIONAL THAI SAUCE)

Steps:

• Combine all ingredients in a bowl and mix until thoroughly blended.
• Store in airtight container up to two weeks.
• Serve with Thai Fried rice, grilled meats and satays, noodle soups or even with plain Jasmine rice.

PLA GOONG (SPICY THAI SHRIMP SALAD)

Steps:

• Bring a pot of 3 quarts of water to a boil. (I like to salt the water like pasta water; Kanittanon does not add salt.)
• In a large bowl, combine the lime juice, fish sauce, sugar, nam prik pao and chopped chiles. Taste, and adjust with any of the ingredients, including salt. The sauce's flavor should be led by sourness and savoriness, but with a good balance of sweetness and heat.
• Cook the shrimp in the water until it just turns opaque, medium or medium-rare, about 1 minute. For better flavor, cook the shrimp with heads or shells on; peel when just cooled enough to handle.
• Add the shrimp to the sauce while still warm and toss; the lime will continue to "cook" the shrimp like a ceviche. Add the lemongrass, shallot, cilantro, mint leaves and makrut lime leaves, reserving a little of each herb for garnish. Toss, and place on a dish; scatter the reserved herbs on top. Serve immediately with hot rice.