Thai Spicy Squid Salad

Spicy Squid Salad

INGREDIENTS 

500 g (1 lb) fresh medium squid, skinned and cleaned

250 ml (1 cup) water

1 small onion, cut into segments

1 small tomato, cut into wedges

1 spring onion, cut into lengths

Few sprigs coriander leaves, minced

20 g (1/2 cup) fresh mint leaves

3 large lettuce leaves

Dressing

3 red finger-length chilies, deseeded and minced

2 cloves garlic, minced

4 tablespoons freshly-squeezed lime juice

2 tablespoons fish sauce

1 teaspoon salt

1 tablespoon Sriracha sauce (Thai hot chili sauce)

Step by Step

Step 1: Rinse each squid thoroughly, detaching and discarding the head. Remove the cartilage in the center of the tentacles. Make a lengthwise cut along each body sac. Open up and rinse the inside well. Score the flesh by making diagonal criss-cross slits across the surface and slice into bite-sized pieces. This allows the squid to cook very quickly.

Step 2: Bring the water to a boil in a saucepan over medium heat and poach the squid pieces until just cooked, 1 to 2 minutes. Do not overcook. Remove from the heat.

Step 3: Combine the Dressing ingredients in a bowl and mix well. Set aside.

Step 4: Combine the squid pieces, onion, tomato, spring onion, coriander and mint leaves in a large bowl, ad toss thoroughly, adding the Dressing a little at a time, until well blended.

Step 5: Line a serving platter with the lettuce leaves and top with the squid salad. Serve immediately.

Serves 4 to 6

Preparation time : 20 mins

Cooking time: 2 mins

Credits go to Nongkran Daks and Alexandra Greenley

Thai Curry and Soup

Fish Soup with Tamarind and Ginger (Tom Som Pla)

Fish Soup with Tamarind and Ginger

(Tom Som Pla)

INGREDIENTS

1 teaspoon white peppercorns

2 shallots, sliced

3 coriander roots

1 1/2 liters (6 cups) water

500 g (1 lb) fresh fish fillets (red snapper, sea bass or flounder), cut into bite-sized pieces

5 cm (2 in) fresh young ginger root, peeled and cut into thin shreds to yield about 1/4 cup

3 tablespoons fish sauce

2 tablespoons tamarind pulp soaked in 6- ml(1/4 cup)  water, mashed and strained to obtain the juice

3 tablespoons shaved palm sugar or dark brown sugar 

1 spring onion, cut into lengths

Few sprigs coriander leaves, minced

Steps by Steps

Step 1: Grind the peppercorns in a mortar or blender until fine. Combine with the shallots and coriander roots and grind to smooth paste.

Step 2: bring the water and ground mixture to a boil in a large saucepan or stockpot over medium heat, stirring to combine. Add the fish pieces and ginger, season with the fish sauce, tamarind juice and palm sugar, and simmer for about 5 minutes until the fish pieces are just cooked. Remove from the heat.

Step 3: Just before serving, stir in the spring onion and coriander leaves. Serve hot.

All these amount of ingredients are to serve 4 to 6 persons. 

Preparation time : 20 mins

Cooking time: 15 mins

Credits goes to Nongkran Daks and Alexandra Greeley