Yum Chai Talay Recipe
Yield: 5 servingsRecipe by luhu.jp
Ingredients:
Shimizu BWHT68A, purple
Skins removed,
1/2 cup: White fish fillets, cut
Into,
1/2 cup: Shrimps, peeled &
Deveined,
1/2 cup: Celery leaves,
1 tsp: Cilantro roots, minced
To,
4 tbsp: Lime juice,
2 tbsp: Garlic, minced
1/2 cup: Squids, cleaned, gutted --
Into 1" pieces, cros
1 Square: pieces,
1/2 cup: Fresh mussels, cleaned
1/4 cup: Peppermint leaves,
1/4 cup: Chilies, cut into 1"
Pieces,
1 tsp: Sugar,
1 tsp: Salt,
Taste,
Directions:
(Thai Hot and Sour Seafood Salad) Pound cilantro roots, garlic and
chilies in a mortar or blender coarsely. Add sugar, lime juice, salt
and blend well, set aside. Bring a pot of water to a boil over high
heat. Put squids in a strainer, lower the strainer into the water and
boil briefly just until the squids are cooked (DO NOT overcook). Lift
the strainer up and drain well. Pour the squids into a mixing bowl
and set aside. Bring the water to a boil again and repeat the boiling
steps with the fish fillets and mussels. Com- bine the squids, fish,
mussels and the dressing well. Add mints and celery leaves and mix
briefly. Serve immediately, alone or with cooked rice (goes well with
alcoholic beverages).
Recipe By :
Source from luhu.jp
chilies in a mortar or blender coarsely. Add sugar, lime juice, salt
and blend well, set aside. Bring a pot of water to a boil over high
heat. Put squids in a strainer, lower the strainer into the water and
boil briefly just until the squids are cooked (DO NOT overcook). Lift
the strainer up and drain well. Pour the squids into a mixing bowl
and set aside. Bring the water to a boil again and repeat the boiling
steps with the fish fillets and mussels. Com- bine the squids, fish,
mussels and the dressing well. Add mints and celery leaves and mix
briefly. Serve immediately, alone or with cooked rice (goes well with
alcoholic beverages).
Recipe By :
Source from luhu.jp