Thursday, February 15, 2024

Yam Pla Krapong/Thai Spicy Canned Fish Salad

Embarking on a culinary adventure infused with the essence of Nava's Zen elevates my passion for cooking to new heights. The joy derived from working with organic ingredients, meticulously sourced from the vibrant tapestry of Nava's Zen, is unparalleled. Crafting Yam Pla Krapong/Thai Style Spicy Canned Fish Salad, I proudly declare that 70% of the ingredients are not just any herbs – they are carefully nurtured organic herbs from my very own garden. This culinary endeavor transcends a mere exercise in flavor; it's a soulful experience seamlessly integrated into my therapeutic gardening routine. Cultivating these herbs becomes a mindful practice, nurturing not just the body but also the mind and soul.

While many recipes incorporate various herbs, what distinguishes mine is the personal touch derived from cultivating each herb used in this delightful dish (Siamese Laksa). This uncomplicated salad, a harmonious blend of flavors and textures, surpasses conventional recipe boundaries. It invites you into a realm of culinary freedom, encouraging experimentation with ingredient quantities, making it uniquely yours. In a world of standardized recipes, this rendition of Yam Pla Krapong stands as a testament to embracing individual preferences, allowing you to tailor the dish to your liking. Join me on this flavorful odyssey as we celebrate the simplicity, freshness, and personalized touch defining the culinary tapestry of Nava's Zen.
By the way, if you've been following my culinary journey, you'd know I'm an avid fan of Thai foods, having shared numerous Thai dishes before (Thai Green Crab Curry). My Thai cooking skills, acquired during trips to Thailand (Thai Red Prawn Curry & Thai Green Egg Curry) and having covered the whole of Thailand, add an exciting dimension, especially now as I cultivate my own ingredients.


Ingredients:

1 can sardines in tomato sauce (separate sardines from sauce, keep the sauce)

Shallots - thinly sliced

Kaffir lime leaves - thinly sliced

Lemongrass - thinly sliced

Bird's eye chilies - thinly sliced

Ginger torch flower - thinly sliced

1 small tomato - remove seeds and thinly sliced

Powdered palm sugar

Lime juice

Salt

 

Method:

In a bowl, combine all ingredients except sardines and the sauce.

Pour in the tomato sauce (adjust quantity to preference) and stir.

Add sardines and gently toss to mix.

Line the serving tray or plate with betel leaves.

Place the salad on top before serving.

Enjoy this flavorful Thai-style salad as a perfect accompaniment to rice or as an appetizer. 

Adjust ingredient quantities according to taste preferences.

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