The Thai capital is a street food haven, and here are some recipes you can rustle up at home.
Phad Pla Krapow
Ingredients
A whole fish (cleaned and gutted) 1 number
Oil to fry the fish
Garlic (chopped) 2 tsp
Chilli (chopped) 2 tsp
Peppers (chopped) 15 gm
Hot basil leaves 10 nos
Oyster sauce 2 tbsp
Fish sauce 1 tsp
Soy sauce 1 tsp
Black pepper 1 tsp
A pinch of sugar
Method
Take a whole fish and fillet, or use small steaks of the fish.
Marinate with salt, pepper and corn flour and keep aside for 10 minutes for the marinade to set in.
Now, deep fry the fish in hot oil until cooked.
For the sauce, heat oil in a pan, add garlic, chili and pepper.
Add oyster sauce and sauté.
Now, add some chicken stock, fish sauce, soy sauce and black pepper.
Adjust seasoning with sugar.
Arrange the fried fish in a plate and pour the hot sauce over the fish. Serve.
Larb Gai
Ingredients
Chicken stock 150 ml
Chicken mince 500 gm
Fish sauce 80 ml
Ginger (chopped) a piece
Red chilli (chopped) 2 nos
Sugar 1 tsp
Lime juice 2 tbsp
Mint leaves 1/3 bunch
Basil leaves 1/3 bunch
Coriander leaves ¼ bunch
Cucumber 2 pieces
Salted peanuts 20 gm
Salt to season
Method
Heat chicken stock in a wok or large frying pan over medium-high heat, then add chicken mince, fish sauce and ginger. Cook while breaking up meat with a wooden spoon, until the meat has browned, and is cooked through.
Add chilli and sugar, and cook, stirring for two minutes, and then transfer the mixture to a large bowl.
Add lime juice and most of the mint, basil and coriander to the warm mince mixture, and then gently fold through, allowing the herbs to wilt. Taste and adjust the lime juice, fish sauce and salt.
Arrange cucumber and lettuce leaves on four serving plates. Use a slotted spoon to pile the larb gai over the top.
Scatter with peanuts and remaining mint, basil and coriander. Then serve with lime wedges.
