Larb Pla Meuk (Spicy Squid Salad)

Spicy Squid Salad or Larb Pla Muk is a Thai style salad. I adapt from larb mou. This is a dish of spicy squid is served as a snack at parties or at home with some beers. You might have a beer and pizza, but Thai people have a beer and spicy salad such as larb mou, larb gai, spicy sefood salad, and here we are spicy salad.  The chilli content in the dish spicy and sour 'cuts' through the beer. Medium hot..it wow... 

Ingredients serving for 2

• 500 g cleaned squid, cut into well pieces
• 3 tbsp lime juice
• 2 tbsp fish sauce
• 2 tbsp roasted sticky rice powder
• 1 tbsp ground dried red chilli
• 3 tbsp finely chopped spring onion
• 2 tbsp chopped fresh saw leaf coriander
• 2 shallot chopped 
• 0.5 cup chicken stock or water
• Mint leaf for garnish
• Fried dry chili for garnish
• White cabbage (side vegetable as desired)
• String bean (side vegetable as desired)
• Sweet basil (side vegetable as desired)

How to Cook:

• Heat water with some salt in a pot until boiling.
• Quickly blanch the squid in salted boiling water, then lift and knock out in cold water.
• Transfer the cooked squid in to pot with handle in stove low heat.
• Add the shallot, sticky rice powder, dried ground chili, lime juice, fish sauce to taste
• Then add spring onion, coriander. Then stir to combine everything well.
• Spoon in to serving plate and garnish with mint leave and fried dried chili.
• Serve together with fresh vegetables such White cabbage, string bean, sweet basil
• Thai people love to eat this dish with fresh vegetables.
• And then "Enjoy"

Fresh Squid Salad (Yam Pla Meuk)

Spicy squid salad or "Yam Pla Meuk" is tasty Thai salad combines squid (calamari), lime juice, sweet onions, mint, ginger and Chinese celery. Adjust the amount of red pepper to suit your personal spicy meter.

INGREDIENTS:

• 500 grams squid
• 1/2 cup thinly sliced young ginger
• 1 onion, cut into thin slices
• 1 cup short lengths of Chinese celery
• 1/4 cup mint leaves
• 1 thinly sliced red spur chilli

DRESSING INGREDIENTS:

• 10 tiny hot chillies, finely pounded
• 3 garlic bulbs, peeled and finely pounded
• 3 tbsp. fish sauce
• 1/4 cup lime juice

Mix all the ingredients together.

How to cook:

• Remove the skin and the inedible portions of the squids, wash well, crave the flesh in a crosshatch pattern, and then cut into bite-sized pieces.
• Immerse the squid in boiling water for a short time, then remove and drain.
• Place the squid in a bowl, add the onion, ginger, Chinese celery, and mint leaves, pour on the dressing and toss gently.
• Transfer to a plate, garnish with the spur chilli and you can add lettuce for aside salad and serve.

Enjoy~*

Stir-Fried Squid with Salted Eggs Yolk (Pla-Meuk Phad Khai-khem)

This Pla-Meuk Phad Khai-khem or Stir-Fried Squid with Salted Eggs Yolk it’s something familiar with Stir-Fried Squid With Roasted Chili Paste or Pla Meuk Pad Nam Prik Paw. But this Thai roasted chili paste recipe is less spicy! The taste are more smoot make it different by salted eggs yolk. But if you still like more spicy just check your spice-o-meter when preparing this paste, adding less fresh chili if you prefer less spicy dishes, adding more chili if you like more spicy. Roasted Chili Paste always makes for excellent Thai chili paste. 

INGREDIENTS:

• 350 gram squid, cleaned and cut into well pieces
• 3 egg yolks of salted egg, coarsely chopped and mix with 1/4 cup of water, stir until mixed well [egg yolk sauce]
• 1 spring onion, cut into 1" length
• 1 red chili, cut diagnally
• 5 garlic cloves, minced
• 2 tbsp oyster sauce
• ½ tbsp fish sauce
• ½ tbsp soy sauce
• 1 tsp sugar
• 1 tbsp roasted chili paste
• ¼ tsp pepper powder
• cooking oil

PREPARATIONS:

1. Heat water in a pot unitl boiling, then add squid and wait until nearly cooked. Remove and drain.
2. Heat oil in a wok over medium heat.
3. Add garlic and stir fry until golden.
4. Then add spring onions and squid.
5. Stir fry for 30 seconds and add oyster sauce, soy sauce, fish sauce, sugar, roasted chill paste, pepper powder and egg yolk sauce.
6. Stir fry until all ingredients mixed well, then add half of sliced red chili and stir for another 10 seconds.
7. Don't forget to taste before transfer to serving dish.
8. Transfer to a serving dish.
9. Garnish with sliced red chili and serve immediately with hot steamed rice.
10. Yum..Yum..

Stir-Fried Squid With Roasted Chili Paste (Pla Meuk Pad Nam Prik Paw)

Stir-Fried Squid With Roasted Chili Paste or Pla Meuk Pad Nam Prik Paw. This Thai roasted chili paste recipe is red hot! Check your spice-o-meter when preparing this paste, adding less fresh chili if you prefer less spicy dishes. Roasted Chili Paste makes for excellent Thai chili paste.

INGREDIENTS:

• 350 g squid, cut into well pieces
• 50 g spring onion, cut into 1/2" long
• 2 red or yellow chilies, cut diagnally
• 1/2 onion, sliced
• 1 1/2 tsp roasted chili paste
• 1 tsp soy sauce
• 1/2 tsp sugar
• cooking oil
• coriander leaves (for garnishing)

PREPARATIONS:

• Heat oil in a wok over medium heat.
• Add squid and onion together, stir quickly until nearly cooked.
• Be careful not to overcook. You will get the best taste of squid only when the squid is nearly cooked.
• Add roasted chili paste, soy sauce, green onion, chilies, sugar and stir fry for another 2 minute and until all ingredients mixed well.
• Transfer to a serving dish.
• Garnish with coriander leaves on top and serve immediately with steamed rice.

 

Fried Garlic Squids (Pla Muk Tod Kra-tium prik Thai)

Fried Garlic Squids or Thai called "Pla Muk Tod Kra-tium prik Thai" For those who like squid, this is an easy Thai dish with only a few ingredients. The main flavour is garlic and the squid is very easy to prepare. Children really like them. I like to serve with hot steamed rice. Not spicy menu but taste of pepper and garlic. And it tasty one. This time I using back pepper make taste change a little from ground pepper.

INGREDIENTS:

• 400 grams of Cleaned Squids
• 1 tsp minced coriander root
• 3 cloves garlic, crushed
• 2 ½ tsp fish sauce
• ½ tsp back pepper
• 2 tbsp oil for frying

PREPARATIONS:

• Cut the squid like squares clean the inside of the squid carefully, remove the beak if it is still present.
  
• Score the squid with diagonal criss-cross scoring, this will make it more tender and less chewy once cooked.
• Mix together, garlic, fish sauce, pepper, coriander root, then leave to marinate for 5 minutes.
• Heat oil in a wok over medium heat.
• Add clean squids and their marinade, then stir-fry for 2-4 minutes or until mixed.
• Transfer to a serving dish.
• Garnish with sliced tomatoes and cucumber, then serve immediately with hot steamed rice.

Tip : If you overcook squid it becomes chewy, so only light, short cooking is necessary.

Sweet and Sour Seafood (Pad Preaw Wan Tha-lay)

This sweet and sour seafood or “Pad Preaw Wan Tha-lay” in Thai provides lots of tangy taste and depth of flavor, owing to the unique Thai combination of herbs and spices. The recipe features fresh seafood combined with pineapple chunks and green bell pepper (or sweet green Anahein pepper) for a wonderful stir-fried seafood dish that is perfect any night of the week. For a special Thai treat, serve this hot streamed rice. ENJOY!

Ingredients:

• 10 Shrimp
• 10 slice squid 
• 2 medium tomatoes, cut into well pieces
• 1 medium onion, sliced
• 1 medium cucumber, sliced
• 1 bell pepper, cut into well pieces
• 1 tbsp fish sauce
• 1 tbsp sugar
• 4 cloves garlic, chopped
• 1 tbsp white vinegar
• 1 1/2 tbsp corn starch diluted in water

Ingredients for the battered shrimp:

• 10 medium shrimps, peeled and deveined
• 10 squid sliced
• 1 cup all purpose flour
• 1 cup cold water
• 1 egg
• 1/2 tsp salt
• 1/2 tsp white pepper
• oil for deep frying

Preparations:

• In a bowl, add salt, garlic powder and white pepper to flour.
• Pour in water and mix in beaten egg until batter is slightly lumpy.
• Batter shrimp (seafood) and fry until lightly golden brown.
• Set aside for the sweet and sour.
• Heat oil in a wok and fry the garlic until golen color.
• Add cucumber, onion and stir until nearly cooked, then add tomatoes.
• Stir until all cooked.
• Add the shrimp (or pork), white vinegar, fish sauce and sugar (add more vinegar, sugar and fish sauce according to your desired taste - the original taste should be a nice balance between sour, salty and sweet taste.)
• When it starts to boil, thicken with the diluted corn starch.
• Served with hot steamed rice.
  

Stuffed Squid in Clear Soup ( Gang Jued Pla Muk Yud Sai )

Thai soups are wonderfully flavored as well as being extremely healthy and nourishing. Perfect for chasing away a cold or flu bug, or simply for lifting your spirits and enhancing your mood. This is not a world famous and not much people cooking this recipe and I don’t think you can find in the restaurant also. I believe that you'll find all of these soups make terrific meal-in-a-bowl dinners any night of the week. ENJOY!

INGREDIENTS:

• 10 squids (middle size)
• 1 cup minced pork
• 2 group scallion
• 1 group coriander
• 1 tbsp. minced garlic
• 1 tbsp. light soy sauce
• 1 tsp. pepper
• 3 cups stock from pork or chicken bone

PREPARATION:

• Clean the squids very well.
• Mix minced pork with 1 tbsp. minced garlic, pepper and light soy sauce.
• Stuff the squids with mixed pork and close the hole with its tentacles.
• Heat the stock.
• When it is boiling, add stuffed squids.
• Cook for 8 minutes then remove from the stove.
• Add scallion, coriander and mix well.
• Taste your soup...how is it? Delicious?
• Serve hot...yum..yum..

Steamed squid with spicy lime sauce (Pla-Muk Nueng Ma-Now)

Steamed squid with lime sauce in Thai called "Pla Meuk Neung Ma-Nao" (Pla Meuk = Squid, Neung = Steam, Ma-Nao = Lime) This delicious squid preparation is an excellent fresh and healthy side dish to dinner. Use fresh squid for the best texture and flavor.

INGREDIENTS:

• 10 squids (about 500 g.)
• 1/4 cup finely chopped red and green tiny hot chilli
• 1/4 cup finely chopped peeled garlic
• 1/4 cup fish sauce
• 1/4 cup lime juice
• 1 tsp. sugar

COOKING:

• Wash the squid well after removing the inedible portions.
• Place a steamer half filled with water on medium heat. 
• When the water is boiling, steam the squid for between three and five minutes. 
• Remove them from the steamer, cut into bite-size pieces, and arrange these on a plate.
• Put the fish sauce, lime juice, and sugar in a bowl, stir until the sugar has dissolved. 
• Add the garlic, chilli, and stir to mix everything together. 
• Spoon this sauce over the squid and serve.

  

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Squid spicy salad (Yam Pla Meuk)

Spicy squid salad in Thai we called "Yam Pla Meuk"

INGREDIENTS:

• 500 grams squid
  
• 1/2 cup thinly sliced young ginger
  
• 1 onion, cut into thin slices
  
• 1 cup short lengths of Chinese celery
  
• 1/4 cup mint leaves
  
• 1 thinly sliced red spur chilli
  

DRESSING INGREDIENTS:

• 10 tiny hot chillies, finely pounded
  
• 3 garlic bulbs, peeled and finely pounded
  
• 3 tbsp. fish sauce
  
• 1/4 cup lime juice
• Mix all the ingredients together.

COOKING:

1. Remove the skin and the inedible portions of the squids, wash well, crave the flesh in a crosshatch pattern, and then cut into bite-sized pieces.
   
2. Immerse the squid in boiling water for a short time, then remove and drain.
   
3. Place the squid in a bowl, add the onion, ginger, celery, and mint leaves, pour on the dressing and toss gently.
   
4. Transfer to a plate with lettuce, garnish with the spur chilli, carrot and serve.
   
5. Enjoy~*

Stir-Fried Spicy Squid with Bamboo Shoot

Stir-fried squid with chilies and holy basil and bamboo shoot, or "Pla-meuk Phad Ka-Paow", is one of the classics of Thai food and is surprising easy to make. You know you've made Squid Basil right when the heat from the chili peppers plays just under the flavor of the basil (Ka-Paow leaves) and the fish sauce. Don't be afraid to use what seems like an excessive amount of Ka-Paow leaves it make the food great smell and more interesting...well...yumm..

Ingradients:

• 2 tbsp vegetable oil
• 4-7 Thai chili pepper, minced
• 1 packages holy basil
• 1/2 kg. squids
• 1 packages bamboo shoot
• 1 tbsp garlic, minced
• 2 tbsp fish sauce
  

Preparation:

• Clean squids and cutting board.
• Mince garlic and chili pepper together.
• Clean and pick gra-pow leaves from their stem. It may appear like a lot of leaves, but the leaves will shrink when cooked and this dish's flavor comes from the leaves.
• Fry the garlic and chili pepper in oil over high heat.
• When garlic starts to turn brown, drop the clean squid in. Stir constantly.
• The juice will start to come out.
• Keep stirring until all the juice is gone. It might take a couple of minutes.
• Add fish sauce. Then add Thai basil. Quickly turn it over a few times to mix the leaves with the meat and then remove from the fire and put the squid pad gra pow in the serving plate or dishes.
• Serve hot with rice. Normally in Thailand, squid pad gra pow is served with a small bowl of chili pepper in fish sauce.

Tips and substitutions:

• You can substitute ground turkey or pork or ground chicken or beef or sea food.
• Thai chilli 1-3 less spicy. 4-20 more spicy follow level.. ;P
• In the picture I use 15 chilli..heheh...my auntie and myself crying durling diner together..;P