Tom Som Pla Recipes

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TOM SOM PLA



Tom Som Pla image

Make and share this Tom Som Pla recipe from Food.com.

Provided by AmandaInOz

Categories     Clear Soup

Time 40m

Yield 6 serving(s)

Number Of Ingredients 14

2 tablespoons coriander roots, chopped
1/2 teaspoon peppercorn
3 shallots, chopped
1 pinch salt
1 teaspoon shrimp paste (optional)
7 cups water
2 tablespoons vegetable oil
2 cups fish, sliced
1 tablespoon palm sugar
3 tablespoons fish sauce
2 tablespoons tamarind juice
3 spring onions, finely sliced
2 tablespoons ginger, finely shredded
2 tablespoons cilantro (coriander leaves)

Steps:

  • In a mortar, pound the coriander root, shallots, salt and peppercorns to a smooth paste.
  • Add shrimp paste and pound well to blend.
  • Bring the water to a boil in a saucepan.
  • Heat oil in a frying pan and fry the paste mixture for a few moments until fragrant.
  • Add the fish to the frying pan and coat with the paste, but do not allow the fish to cook through.
  • Add the fish mixture to the boiling water and stir.
  • Season with the sugar, fish sauce and tamarind water and bring back to a boil. By this time the fish should be cooked.
  • Add the ginger and spring onions.
  • Serve hot, garnished with cilantro.

Nutrition Facts : Calories 74.3, Fat 4.8, SaturatedFat 0.7, Sodium 730.5, Carbohydrate 7.7, Fiber 1.2, Sugar 2.7, Protein 1.3

PHLA PLA MEUK



Phla Pla Meuk image

Make and share this Phla Pla Meuk recipe from Food.com.

Provided by Charishma_Ramchanda

Categories     Squid

Yield 1 serving(s)

Number Of Ingredients 7

300 g fresh squid
2 tablespoons finely sliced hot chili powder
3 tablespoons finely sliced shallots
3 tablespoons finely sliced lemongrass
1 teaspoon finely sliced kaffir lime leaf
3 tablespoons fish sauce
3 1/2 tablespoons lime juice

Steps:

  • Remove the inedible portions of the squid.
  • Wash well.
  • Score the flesh in a fish-scale pattern.
  • Cut into pieces one inch wide and 2 inches long.
  • Immerse the squid in boiling water until done.
  • Drain.
  • Mix the fish sauce and lime juice together.
  • Add the lemon grass shallot, kaffir lime leaf and chillies.
  • Stir very gently to avoid bruising.
  • Add the squid gently in the sauce and then put the squid and sauce up on to a plate.

Nutrition Facts : Calories 391.3, Fat 6.8, SaturatedFat 1.6, Cholesterol 699, Sodium 4457.8, Carbohydrate 32.6, Fiber 5.3, Sugar 4, Protein 52.5

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