Luang Prabang Style Fish Salad Recipe (Koi Pla)สูตรทำก้อยปลาหลวงพระบาง
Hanuman from Thaifoodmaster
A marvelous Luang Prabang style fish salad recipe (Koi Pla), which is very easy to prepare. Even though it looks simple, its flavors are complex and clever
Place the wok on low heat, add oil together with the chopped garlic, shallots and the finely sliced lemon grass. ตั้งกระทะไฟอ่อน ใส่น้ำมันลงไป พร้อมด้วย หอมแดงซอย กระเทียมซอยหยาบ และ ตะไคร้ซอยบาง ๆ
Fry on low heat, until light brown, strain and removed from the heat immediately. Be careful not to burn the ingredients เจียวโดยใช้ไฟอ่อน ๆ ใช้ตะหลิวคนไปคนมา พอสีเริ่มเหลือง ให้ตักขึ้นทันที
Set aside พักเครื่องเจียวเอาไว้
Slice the fish fillet, skin on, into thin strips. Discard any bones นำเนื้อปลามาหั่นเป็นชิ้นบาง ๆ
In a wok bring water with lemon grass to a strong boil ตั้งกระทะไฟแรง เติมน้ำเปล่าลงไป ตามด้วยตะไคร้ทุบพอหยาบ ๆ ใส่ลงไป
Place the fish meat on a handled strainer or a slotted spoon and blanch the fish just until almost done. เมื่อน้ำเดือดจัดแล้ว นำเนื้อปลาที่หั่นไว้แล้วลงไปลวกในน้ำเดือดจนเกือบสุก
Transfer the fish into a mixing bowl, shake the strainer lightly leaving some cooking water นำเนื้อปลาใส่ลงในอ่างผสม
Add the fried garlic mixture นำเอาเครื่องเจียวที่เตรียมไว้ใส่ลงไป
Mix lightly, ผสมคลุกเคล้าเครื่องปรุงเบา ๆ
Add the fresh red chilies ใส่พริกขี้หนูหั่นบาง ๆ ลงไป
Add ground roasted rice เติมข้าวคั่วลงไป
Add fish sauce เติมน้ำปลา หรือ น้ำปลาร้า ลงไป
Add lime juice เติมน้ำมะนาวลงไป
Add green onions ใส่ต้นหอมลงไป
Add coriander ใส่ผักชีลงไป
Add mint leaves ใส่ใบสะระแหน่ลงไป
Toss all the ingredients together ผสมคลุกเคล้าเครื่องปรุงเบา ๆ
Serve with steaming hot sticky rice เสริฟพร้อมข้าวเหนียวร้อน ๆ
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In 1833 Prince Mongkut, who later became King Rama IV, found a square stone inscription, known today as “The Ramkhamheang’s Inscription”, believed to be written 541 years earlier, in 1292, by King Ramkhamheang – the third king of The Sukhothai Dynasty (1279-1298).
In this inscription King Ramkhamheang tells the story of the Sukhothai regime; He includes details of the systems of law and describes how he ruled the people wisely, in a kind and personal, like father and son manner. King Ramkhamheang – (who was an outstanding warrior, statesman, scholar and diplomat who expanded his control from the Khmer kingdom of Angkor in the east, through much of what is today central and southern Thailand, to northern parts of Laos and Burma) – gives a picture of his kingdom as idyllic and free of constrains.
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Practical and kitchen-tested recipes with a mix of theory, history, psychology, and Siamese culture tidbits.
Access to Thaifoodmaster’s constantly growing library of prime professional classes, articles, recipes and videos on Siamese culinary topics, available nowhere else in English.
Gain access to NEW MONTHLY masterclasses as they become available.
1-1 support from Hanuman to help you achieve your professional Thai culinary goals
The opportunity to join a monthly live two-hour videoconference where I can answer your questions.
one year access for the price of 3 days in-person training.
You will get everything you need to:
When you design or build a new menu for an event or restaurant or even prepare for dinner with friends.
Finally !
Master your Thai cooking skills and expand your repertoire.