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Food

Recipes

Thai home cooking with Maew (part 2)

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Thai Southern style hot & sour soup

Ingredients

To make chili paste:

  • 10 dried chili pepper
  • 10 fresh chili pepper 
  • 1 tsp salt 
  • 2 tbsp chopped shallots 
  • 5-6 garlic cloves 
  • 1-2 inches piece fresh turmeric root
  • 2 tsp shrimp paste 

To make soup:

  • 100-150 grams chili paste 
  • 1 blue crab
  • 6-10 shrimps (medium-size, peeled)
  • 300 grams mixed vegetables 
  • 2 cups water
  • 1-2 tbsp palm sugar 
  • 2-3 tbsp fish sauce 
  • 2-3 tbsp tamarind paste 
  • 3-4 tbsp lime juice 

Method

  1. Pound all chili paste ingredients in mortar with pestle until smooth (or use food blender). 
  2. Remove and discard crab apron, rinse until clean. 
  3. Remove crab carapace (keep for cooking later), cut crab vertically.
  4. In pot, bring water to boil, add chili paste, cook until it dissolves. 
  5. Add crab, fish sauce, tamarind paste and palm sugar. 
  6. Add mixed vegetables and shrimps, cook for 3 minutes then turn off heat. 
  7. Add lime juice before serving. 

 

Thai Pumpkin Custard

Ingredients

  • 3 small pumpkins
  • 4 duck eggs
  • 1/2 cup palm sugar
  • 1 cup sugar
  • 1 cup coconut milk
  • 1/2 tsp salt
  • 7-8 pandan leaves

Method

  1. Pierce stem of pumpkin (as pictures above), scoop seeds out and discard, let pumpkin dry inside (about 20 minutes).
  2. Beat duck eggs and mix with all ingredients.
  3. Mix with hands until palm sugar melts.
  4. Strain mixture using fine mesh strainer or cheese cloth.
  5. Pour mixture inside pumpkins.
  6. Cover each pumpkin with its stem, steam in high heat until cooked (about 1 hour).
  7. Keep in refrigerator. Serve cold. 
Kim Anh Doan