Tag: Deep-fried

Deep-fried Pangasius with Lui-suan Sauce [ Pla Dory Thawt Lui-suan ]


This menu is very tasty but there are variety of herbal in sauce. Adapt with someone who love veggies.

Ingredients :
1 Pangasius fish
1/2 Mango
1 cup All purpose flour
1 Lemon
1 tbsp Ginger
3 Kaffir lime leaves
1 Lemon grass
1/2 Onion
1 tbsp Fish sauce
1 tbsp Lime juice
1/4 cup Palm sugar
6 Hot chillies
5 Dried chillies
1 tbsp Roasted peanuts
1 tbsp Roasted chilli paste

How to :
1.Cut pugnacious fish and chop into a bite-sized
2.Slice and cut mango into strips
3.Finely slice lemon
4.Cut outer skin and dice the ginger
5.Shred kaffir lime leaves
6.Slice the onion
7.Slice lemon grass into a small piece
8.Chop and mince hot chillies
9.Mix the fish with all purpose flour, then deep-fry until golden and fragrant
10.Flip to the other side and deep-fry until both sides are cooked
11.Remove from a wok and drain on sieve
12.Mix palm sugar, fish sauce, lime juice, roasted chilli pate and onion together
13.Followed by lemon grass, lemon, chilli , ginger, kaffir lime leave and mango. Stir until mixed
14.Transfer fried fish to a serving plate and serve with lui-suan sauce

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Deep-fried Nile Tiapia with Tamarind sauce [ Pla Tubtim Thawt Sam Rod ]


Thai recipe for Fried Fish with Tamarind Sauce. It’s provided with are sour, sweet and salty. So children can have it too. There are only 8 steps to follow, step by step. It is very easy, simple and quick to cook.

Ingredients :
1 Nile Tiapia fish
1 Carrot
1/2 cup Palm sugar
7 Dried hot chillies
1 tbsp Fish sauce
1/2 Shallot
1 cup Tamarind juice

How to :
1.Chop the fish into a piece
2.Slice carrot into strips
3.Peel and slice shallot
4.Deep-fry Nile tiapia fish in boiling oil then flip to the other side
5.When the fish is golden and brown or cooked, remove from a wok and drain on sieve
6.Heat oil over medium heat and stir-fry until fragrant
7.Season with tamarind juice, palm sugar and fish sauce
8.Transfer fried fish to a plate and serve with tamarind sauce

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Deep-fried Chicken Joint with Green Curry Paste [ En-kho-kai Thawt Phat Prik Ka-min ]


Deep fried chicken joint is a standard dish in Thailand which can be main dish or appetizer. This recipe has adapted by using yellow ginger to dip the crispy chicken.

Ingredients :
1 cup Chicken joint
1/4 cup All purpose flour
3 Pepper ball
2 Kaffir lime leaves
1 Red spur chilli
1 tbsp Green curry
1/2 tsp Fish sauce
1/2 tbsp Oyster sauce
1/2 tbsp Cooking oil
1 tbsp Water
1/4 cup Palm sugar

How to :
1.Finely shred kaffir lime leaves
2.Slice red spur chilli into a small piece
3.Mix the chicken joint with all purpose flour
4.Heat oil over medium heat and deep-fry chicken joint
5.When it’s golden or cooked, remove from a wok and drain on sieve
6.Add 1/2 tbsp cooking oil over medium heat, then add green curry, water and palm sugar. Stir-fry until mixed
7.Season with fish sauce and oyster sauce
8.Then add fried chicken joint and stir until mixed
9.Add shredded kaffir lime leave, red spur chilli and pepper ball. Stir until everything is done
10.Transfer to a serving dish

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Fried Eggs Tofu with Tamarind Sauce [Taohu Sauce Makham]


This dish is a deep fried tofu topped with tamarind sauce & fried shallots and using a soft tofu as the ingredient which is topped with sweet and sour tamarind sauce. Incredible tasty!

INGREDIENTS
* 3 egg tofus
* 1/4 cup chopped spring onion
* 1/4 cup minced garlic
* 6 gloves garlic
* 1/4 cup tamarind juice
* 2 tablespoons fish sauce
* 2 tablespoons palm sugar
* 4 tablespoons oil
* 2 tablespoons tropica flour

HOW TO:
1. Sliced egg tofu into well pieces.
2. Cut the garlic into small slices.
3. Heat oil in a wok and fry the sliced garlics until brown.
4. Dip the egg tofu with tropica flour.
5. Heat oil in a wok over medium heat. Then deep fry tofu until crispy and golden.
6. Remove and drain.
7. Heat oil in a pot over low heat.
8. Add the palm sugar, tamarind juice, fish sauce and mince garlic.
9. Stir until the sauce is thickened.
10. Arrange fried tofu in the serving plate. Pour the tamarind sauce over.
11. Garnish with fried garlic, spring onion and coriander leaves.

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Crispy Pea Flower with Sweet Prawn Sauce [ Yum Aun-Chan Thawt Sauce Koong Waan ]


This pea flower is native to tropical equatorial Asia. The most striking feature about this plant is the color of its flowers, a vivid deep blue. It has many advantages including cooking. This recipe is a deep-fried pea flower mixed with all purpose flower. It comes with a delicious sauce which is a sweet prawn sauce.

Ingredients :
1 cup Pea flowers
1/2 cup All purpose flour
1/4 cup Water
1 Egg

DRESSING :
1 tbsp Minced pork
3 Fresh prawns
1 and 1/2 tbsp Lime juice
1 tbsp Chopped spring onion
1 tbsp Fish sauce
1/2 cup Water
1/4 cup Sliced carrot
1/2 tsp Sugar

How to :
1.Clean the prawns, shell and de-vein. Remove heads and tails then slice into a small piece
2.Boil minced pork and sliced prawns until cooked
3.Transfer to a cup and drain out from water
4.Mix all purpose flour with egg and water and mix until it’s pretty prepared
5.Then mix pea flowers with mixed flour and deep-fry until golden and brown
6.Remove from a wok and drain on sieve
7.Dressing : mix sugar, water, fish sauce, lime juice, spring onion, carrot and boiled pork and prawn together
8.Transfer all fried pea flower and serve with sweet prawn sauce

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Deep-fried Spicy Fish with Spicy Lemon grass Salad [ Pla Thawt Lard Nam Yum Ta-krai]


This recipe is a popular dish in Thailand. You can make this recipe for dinner recipe or lunch recipe which is light and healthy. It is suitable with people who are on diet which provide you a low fat and low calories recipe.

Ingredients :
1 piece Pangasius fish
1 cup All purpose flour
1 cup Bread crumb
1/2 tsp Pepper
1 Egg
1/4 tsp Chilli powder
4 Kaffir lime leaves
1/2 Shallot
1 Lemon grass
1/2 tbsp Palm sugar
1 tbsp Sliced carrot
5 Thai hot chillies
1 and 1/2 tsp Fish sauce
1 tbsp Lime juice
Sliced cabbage for garnish

How to :
1.Finely slice kaffir lime leaves into long length
2.Peel and slice shallot
3.Slice lemon grass into a small piece
4.Chop and mince Thai hot chillies
5.Mix the pangasius fish with pepper and chilli powder, follow by mixing the fish with all purpose flour, stirred egg and bread crumb
6.Preheat oil over medium heat, deep-fry pangasius fish until golden and brown, flip to fry the other side until both sided are cooked then drain on sieve
7.Dressing : mix lime juice, palm sugar, carrot, fish sauce, chilli, kaffir lime leave, lemon grass and shallot together
8.Transfer fried fish on a serving plate then topped with spicy lemon grass salad

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Crispy Mushroom with Spicy Sauce [ Yum Hed-khem-thong Thawt ]


Crispy Mushroom with Spicy Sauce is a deep-fried enoki mushroom served with spicy sauce or topped with spicy sauce. They are crispy and tasty and you will love them so much that you’ll want to serve them always.

Ingredients :
200 grams Enoki mushroom
1 cup All purpose flour
1 cup Water
1 Egg
Dressing :
1 tsp Sugar
1 and 1/2 tsp Lime juice
1 and 1/2 tbsp Roasted chilli paste
1 Shallot
1 tsp Fish sauce
4 Hot chillies
1 and 1/2 tbsp Milk

How to :
1.Cut out the bottom of Enoki mushroom and tear into a small piece
2.Add water, all purpose flour and egg. Stir until mixed
3.Cut half, peel and slice shallot
4.Chop and mince hot chillies
5.Heat oil for deep-frying in a wok, mix enoki mushroom with the mixed flour then add in hot oil
6.When it’s brown and golden, remove from a wok and drain on sieve
7.Dressing : add roasted chilli paste, fish sauce, lime juice, sugar, milk, shallot and hot chillies. Mix until well
8.Transfer fried enoki mushroom to a serving dish and serve with the dressing

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Calamari with Herbal [ Pla-meuk Krob Sa-moon-prai ]


Calamari with Herbal [ Pla-meuk Krob Sa-moon-prai ] is quick, easy,deep fried and deeply delicious and definitely worth the effort. It uses only 2 squids for deep-frying with some more ingredients for the seasoning.

Ingredients :
2 Squids
1 Kaffir lime leave
2 Chopped Lemon grasses
1/4 tsp Seasoning powder
1/4 tsp Salt
1/2 cup All purpose flour
1 Spring onion
Coating :
1 All purpose flour
1/2 cup Water

How to :
1.Chop spring onion into a small piece
2.Chop 2 squids into a bite-sized
3.Slice and mince kaffir lime leave
4.Slice and mince lemon grass
5.Mix chopped squid with lemon grass kaffir lime leave, seasoning powder and salt. Stir until mixed then add all purpose flour and stir again
6.Mix all purpose flour with water and stir well
7.Preheat oil over medium-high heat, add prepared squid with the mixture flour then deep-fried them until brown and flip to another side
8.Remove from a wok and drain
9.Transfer to a serving plate and topped with chopped spring onion

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Crocket with Sausage [ Crocket Sai-krok ]


Crocket with Sausage [ Crocket Sai-krok ]
This recipe is the best appetiser ever! This crocket with sausage is the combination of chicken sausages, mashed potatoes, egg and bread crumb. Deep-fried mashed potatoes serves with mayonnaise.

Ingredients :
2 Chicken sausages
1 cup Mashed Potatoes
1 Egg
1 cup Bread crumbs

How to :
1.Cut sausages into a half and chop into a bite-sized
2.Crack the egg and stir well
3.Put the sausage inside a mash potato and roll into a ball then mix with egg and bread crumbs
4.Preheat the oil over medium heat, deep-fry all mashed potatoes until golden and brown then flip to another side and continue deep-frying
5.Remove from a wok and drain
6.Transfer to a serving dish and serve with mayonnaise

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Salad with Sour Pork [ Yum Nhaim Thawt ]


The bittersweet combination of cabbage,shallot and onion adds seasonings to simply fried sour pork. This recipe can be made in less than 15 minutes.

Ingredients :
8 Sour Pork
1/2 cup Water
1/2 cup al purpose flour
1 cup Slice cabbage
1/3 cup Pickled ginger
3-4 Thai hot chillies
1/2 Onion
1/2 Shallot
1/2 Carrot
1/2 cup Tamarind juice
1 tbsp Lime juice
1 tbsp Fish sauce
1 tbsp Palm sugar

How to :

1.Slice pickled ginger into long length
2.Chop and mince Thai hot chillies
3.Cut onion into half and slice them
4.Slice the shallot
5.Slice carrot into long length
6.Mix all purpose flour with water
7.Heat oil over medium heat, add sour pork into the flour and deep-fry in a wok. After it’s golden and brown, flip to another side
8.Remove from a wok and drain
9.Add tamarind juice, fish sauce, hot chillies, lime juice, palm sugar, onion, carrot, shallot, cabbage and pickled ginger into a mixing bowl. Stir until mixed
10.Transfer the mixture in a serving dish and topped with deep-fried sour pork

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