A Recipe of Kasma Loha-unchit
Recipe 2000 Kasma Loha-unchit.
You may want to make Roasted Chilli Paste on your own with this recipe.
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Ingredients
- 2 lb. fresh clams
- 2-3 Tbsp .. peanut oil
- 8 cloves garlic clove, chopped
- 6-10 Thai chillies, decline in half crosswise and bruised having a knife blade
- 2-3 Tbsp .. roasted chilli paste (nahm prik bang) (See info on roasted chilli paste .)
- 2 Tbsp .. water, or soup stock
- 1-2 teaspoon. sugar, to taste
- 1 packed cup Thai tulsi leaves (bai horapa), flower buds could also be used
- 1 Tbsp .. fish sauce (nahm bplah). when needed to taste
Rinse the clams well, scrubbing any gritty sand from the shells. Absorb cold salted water for half to 1 hour. Discard any opened up shells that will not close together again when pressed between your fingers. Then rinse in a number of changes of awesome water and drain. Heat a wok over high temperature until its surface starts to smoke. Swirl within the oil to coat the wok surface and wait 15-20 seconds for this to heat. Add some garlic clove and Thai chillies, adopted a couple of seconds later using the roasted chilli sauce and water or soup stock. Sprinkle inside a teaspoon of sugar. Stir well so when the components within the wok look well blended, add in the clams. Stir to combine with seasonings. Stir-fry for any minute approximately, then cover and lower heat to medium. Uncover every 20 seconds approximately to stir.
Once the clams start to goes water, uncover while increasing heat to high, so when a number of them start to open, stir within the tulsi. Taste the sauce to find out if it's salty and sweet enough. Adjust with the addition of fish sauce and/or sugar to taste. Still stir-fry before the clams have fully opened up their shells. Don't overcook because they will shrink and be tough. Transfer to some serving dish and serve while still hot.
Serves 5-6 along with other dishes and steamed grain inside a shared family-style meal.
Notes and Pointers
Within my childhood and youth, I had been very keen on clams, specially the kind with pretty patterned shells known as hoi lai. They're smaller sized compared to Manila clams offered in sea food markets here about 50 % the dimensions, however their shells tend to be lighter and thinner, giving a lot more meat in a single kilogram compared to bigger clams. In addition, their meat is nice, tender and incredibly tasty. Since sometimes they may be full of sand, these clams are pried opened up in advance to wash their flesh before cooking. Their thin shells and small size make sure they are simple to pry open having a knife blade.
Sprigs of tulsi will always be complimentary whenever these clams are ordered in the market. Mother frequently stir-fried big wokfuls of these using the tulsi and also the premium roasted chilli paste produced by someone she understood. Regardless of how big a platter of clams was focused on the dining room table, every single one of these could be selected clean by my siblings and me. Additionally, the scrumptious sauce spooned over grain solved the problem polish in the mountain of grains on my small plate with lip-smacking satisfaction.
You may enjoy finding out how to Prepare Thai food from Kasma inside a Thai cooking class.
* Since the Thai language features its own script, there are various methods for transliterating Thai into British. One version is Hoi Pad Nahm Prik Pao the greater usual spelling is Hoi Pad Nam Prik Pao. Visit A Note on Thai Pronunciation and Spelling .
Recipe 2008 Kasma Loha-unchit in Dancing Shrimp . All legal rights reserved.
