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Khanohm Jeen Saao Naam Recipe
By Hanuman © Thaifoodmaster.com
Servings:
4
Private Notes:
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Ingredients
1x
2x
3x
fermented rice noodles (khanohm jeen) (ขนมจีน)
jaaeng lawn (แจงลอน)
jaaeng laawn bping (แจงลอนปิ้ง)
dried shrimp pounded to powder (กุ้งแห้งป่น)
pineapple (สัปปะรด)
cut into small pieces (preferably Thai Si-Racha variety)
pomelo (ส้มโอ)
separated into chunks.
salacca (สละ หรือ ระกำ)
cut into small threads
young ginger (ขิงอ่อน)
thinly-cut julienned
Thai garlic (กระเทียมไทย)
thinly sliced
kaffir lime leaves (ใบมะกรูด)
hair-thin julienned
boiled chicken eggs (ไข่ไก่ต้ม)
phrik naam bplaa
chili and fish Sauce
lime fruit (ลูกมะนาว)
green mandarin orange (ส้มเหม็น)
granulated sugar (น้ำตาลทราย)
For Making Jaaeng laawn bping
1
cup
clown featherback fish meat (เนื้อปลากราย)
2
tablespoons
fish sauce (น้ำปลา)
1/4
cup
coconut cream (หัวกะทิ)
Curry paste for Jaaeng laawn bping
2
dried red long chili (phrik chee fa) (พริกชี้ฟ้าแห้ง)
2
tablespoons
lemongrass (ตะไคร้)
2
tablespoons
coriander roots (รากผักชี)
2
tablespoons
Thai garlic (กระเทียมไทย)
2
tablespoons
shallots (หอมแดง)
4
tablespoons
grated coconut (มะพร้าวขูด)
1
teaspoon
sea salt (เกลือทะเล)
1
teaspoon
ground white pepper (พริกไทยป่น)
For Making Jaaeng laawn
1
cup
clown featherback fish meat (เนื้อปลากราย)
1 1/2
coconut cream (หัวกะทิ)
1
teaspoon
sea salt (เกลือทะเล)
1
teaspoon
fresh turmeric (ขมิ้นชัน)
Curry paste for Jaaeng laawn
2
tablespoons
Thai garlic (กระเทียมไทย)
2
tablespoons
fresh turmeric (ขมิ้นชัน)
1
teaspoon
sea salt (เกลือทะเล)
2
teaspoon
ground white pepper (พริกไทยป่น)
Instructions
Using a spoon, scrape the fish meat.
Making Grilled Curried Fish Cakes
Add salt to a pestle and mortar.
Add the curry ingredients, dry chilies soaked in water, chopped lemongrass, galangal, coriander root, garlic and shallots.
Pound the ingredients into a smooth paste.
Add fish meat.
Pound the fish meat in a pestle and mortar.
Add grated coconut.
Wet your hand with a concentrated salt and water solution.
Clean the fish off the pestle with your hand.
Season with fish sauce.
Knead the fish meat mixture.
Use two bowls, one filled with ice, to maintain cold temperatures.
The fish meat is ready.
On flat skewers, shape the fish meat into elongated balls.
Charcoal grill over low heat, brushing the fish balls with coconut cream, until done.
Making Fish Balls in Coconut Cream
In a pestle and mortar, pound together into a fine paste the salt, garlic and fresh turmeric.
Add fish meat.
Pound the fish meat in a pestle and mortar.
Season with ground white peppercorns.
Wet your hand with a concentrated salt and water solution and clean the fish from the pestle with your hand.
The fish meat is ready.
Place a pot with coconut cream over low heat, season with a pinch of salt.
Add few slices of fresh turmeric.
Shape the fish mixture into flat balls.
Cook them in the simmering coconut cream until done.
Plating The Dish
Serve and plate as described in the article.