Showing Tag: "fish sauce" (Show all posts)

Hashbrown Fish Burger

Posted by Kroocrew on Monday, May 23, 2011, In : Malaysian (Malay) 

  • Burger buns - sliced
  • Cabbage - sliced thin (¼ cup)
  • Wheat flour - coat hashbrown (2 tablespoons)
  • Potatoes - baked half-cooked and finely mashed (½ cup)
  • Fish dori - diced small (1 / 3 cup)
  • Tartare sauce (1 tablespoon)
  • Chillie sauce (a little)
  • Fish Sauce (small)
  • Olive oil (a little)
  • Black pepper powder
  • Salt
  1. Mix the fish with black pepper, salt, fish sauce and potatoes. Mix the ingredients.
  2. Make patties from the mixture and compress these so that they will retain their shape whe...

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Avocado Juice

Posted by Kroocrew on Friday, March 4, 2011, In : Myanmar 

  • 1 avocado
  • 1 cup fresh milk
  • 1/2 cup plain yogurt
  1. Extract the avocado pulp and place in blender.
  2. Add fresh milk and yogurt into the blender and blend it
  3. This can be sweetened with sugar or seasoned with Nuoc Mam and ground black pepper

and while looking for an image of Avocado juice this jumped out at me:

Truite Fumee sur Lit d'Avocat Pimente

  • 2 avocats / 2 avocados
  • 1 citron / 1 lemon
  • 4 tranches de truite fumée / 4 slices of smoked trout
  • 20 cl de crème fraîche épaisse ...

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Burmese Dressing

Posted by Kroocrew on Saturday, January 8, 2011, In : Myanmar 

Assortment of oils and mixes for various Burmese Dressings

  • 3 Tbsp . peanut oil,
  • 3 Tbsp. fish sauce,
  • 4 Tbsp. rice vinegar (or lime juice),
  • 1 Tbsp. sugar,
  • 1/2 tsp diced red chillies.

  1. Mix together and serve in a small bowl

Maybe made and stored for no longer than 1 week refrigerated.

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Lao Salad Dressing (Nam Chim Lao Pak)

Posted by Vincent Fischer-Zernin on Monday, December 27, 2010, In : Laos 

  • Egg, hard boiled
  • Pork & garlic - minced
  • Fermented fish (pa daek)
  • Lime juice
  • Fish sauce & sugar
  • Fresh herbs

Optional : "olive oil & vinegar is my addition to this otherwise ingenuous Lao dressing"  VFZ.

  1. Keep egg-whites for decoration. Mix egg yolks with fish sauce and sugar and work into a firm mass.
  2. ‘Fry & Simmer’ the minced pork with fermented fish.
  3. When nearly done, add egg mix and fry a little longer.
  4. Remove from pan, let cool down or refrigerate overnight. I like salad dressi...

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Yad Sai Puak Lukchin Muu ยัดไส้ผักลูกชิ้นหมู (Vegetable Stuffed Pork Balls)

Posted by Kroocrew on Tuesday, December 21, 2010, In : Thailand 

Ingredients :
  • 100 gms Pork belly Mince
  • 10 gms Garlic chives
  • 15 gms Khye Chiam (pickled Mustard Greens. Rinse in water to remove excess salt.)
  • 25 gms finely diced Carrot
  • 30 gms finely diced Onion
  • 1 Tablespoon Fish Sauce
  • 1 Tablespoon Light Soy Sauce
  • 1/4 Teaspoon White Pepper
  • Panko (Japanese breadcrumbs)
  • Oil for deep frying
  1. In a bowl mix well the fish  and soy sauces pepper and pork mince. Leave it stand for 15 minutes
  2. Take a piece of the the mix pork mince, ~ 25gms. Make a flat pattie and spoon th...

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Spicy Eggplant Salad (Yam Makeua Yao)

Posted by Kroocrew on Monday, December 13, 2010, In : Laos 

This Lao dish has been popularised by Thai cooks. It is a most commonly eaten dish in Isaan and follows a similar Vietnamese recipe.

  • charcoal and some wood chips or twigs
  • 4 Asian eggplants
  • 4 jalapeno or banana chillies
  • 10-15 Thai chillies (bird's eye chillies), finely chopped
  • Juice of 2 limes, (to taste)
  • 2-3 Tbs. fish sauce, (to taste)
  • 2-3 tsp. sugar, (to taste)
  • 2 shallots, thinly sliced
  • 1/4 lb. small fresh shrimp, shelled
  • 1 hard-boiled egg, cut into small wedges (6-8 pieces)
  • A small han...

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Pork Mince Omelette ไข่เจียวหมูสับ (Kai Jieow Mu Sup)

Posted by Kroocrew on Monday, December 6, 2010, In : Thailand 

  • 3 Large Eggs
  • 75 gms ( 2½ oz) Pork Mince
  • 2 Tablespoons Light Soy Sauce
  • 1 Tablespoon Fish Sauce
  • 1/2 Teaspoon Sugar
  • 10 gms (1/3 oz) Coriander Leaves
  • 10 gms (1/3 oz) Spring Onion (say 1 green onion)
  • 2 Big Red Chillies
  • 100 ml (½ cup) Oil
  • 1/2 Teaspoon White Pepper

  1. Chop the coriander, spring onion and chillies.
  2. Whip the eggs in a mixing bowl.
  3. Add the pork mince, light soy sauce, fish sauce, sugar, spring onion, coriander, and pepper. Mix thoroughly.
  4. Put oil into frying pan and preheat th...

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Saich Ko Char Spee Khieu (Beef with Chinese Broccoli)

Posted by Krooclub on Wednesday, December 1, 2010, In : Cambodia 

Chinese dishes such as this are very popular in Cmbodia. They are quick to prepare and nourishing. Khmer dishes are very intensive on preparation and delectable. The convenience for the food preparer plus the large immigrant Chinese population has certainly well rooted many Chinese style food preps.

  • 225 gm (½ lb.) Lean beef, thinly sliced
  • 450 gm (1 lb.) Chinese broccoli. Separate the stems and leaves, chopped
  • 2 Cloves garlic, minced
  • 1 Yellow onion, sliced
  • 2 Tablespoons cooking oil
  • 1 T...

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Pork with Coconut Milk and Pineapple សម្លខ្ទីស (Samlor Khtis)

Posted by Kroocrew on Monday, November 29, 2010, In : Cambodia 

  • 600 g (1 lb 5 oz) pork
  • 4 Tbsp. Khmer curry paste
  • 4 Tbsp. cooking oil
  • 300 ml (1 1/4 cups) coconut milk
  • 1 small pineapple
  • 4 round eggplants or 1 long eggplant
  • 1 Tbsp. tamarind pulp
  • 1 small bunch Thai basil (Horapha)
  • 3 Tbsp. fish sauce
  1. Cut the pork into large cubes. Peel and quarter the pineapple,  cut the flesh into 5 mm thick slices. Cut the eggplant into large sticks.
  2. Bring the tamarind pulp to a boil with a little water and strain it, collecting the juice. Remove the basil leaves f...

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Thit Bo Kho (Grilled Beef Jerky)

Posted by Kroocrew on Saturday, November 27, 2010, In : Vietnam 

All Rights Reserved © Used with kind permission of Giang Hồ Thị Hoàng

  • 450 gm (1 lb) lean bottom round or sirloin, in one piece 15 cm (6 in) in diameter
  • 2 stalks fresh lemon grass 
  • 2 small red chile peppers,
  • 2½ tablespoons sugar 
  • 1 tablespoon fish sauce
  • 3 tablespoons light soy sauce

  1. Cut the beef across the grain onto very thin 7.5cm by 7.5 cm (3 by 3 in) slices.
  2. Cut lemongrass into thin slices and finely chop.
  3. Combine the chillies and sugar in a mortar and pestle a...

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Red Roast Duck Curry with Lychees. (Kaeng Ped sai Litchees)

Posted by Kroocrew on Tuesday, November 16, 2010, In : Thailand 

© Used with the generous permission of Qing Ling.

  • 1 Chinese roasted duck. (Available freshly cooked daily from many Chinese restaurants )
  • 1 tbsp oil
  • 5 tbsp Thai red curry paste (see recipe)
  • 400ml can coconut milk
  • 300ml chicken stock
  • 200g pea aubergine
  • Bunch of spring onions, sliced
  • 4 cloves garlic. (smashed and diced)
  • 200g fresh lychees, peeled, stoned and quartered
  • 2 tbsp Thai fish sauce (nam pla)
  • Juice of 1/2 lime
  • 1 tsp palm or coconut palm sugar
  • Handful fresh Horapa basil leaves
  • 6 tbsp ch...

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Bún Thịt Nướng (Vietnamese Grilled Pork with Vermicelli)

Posted by Kroocrew on Thursday, October 28, 2010, In : Vietnam 

  • 1.5 lb pork butt or shoulder , sliced 3 mm (~1/4 in) You can ask your butcher to do this or by chilling the meat until just beginning to freeze and with a sharp knife this is quite easy to do.
  • 1/4 cup minced Lemongrass (xa bam).
  • 1 14oz. package of vermicelli
  • 1/4 cup sugar
  • 2 Tbsp fish sauce
  • 1 Tbsp ground pepper
  • 2-3 cloves garlic, minced. (use more according to taste)
  • 2-3 shallots, minced.
  • Mint (rau thom), Perilla (tia to), beansprouts (gia)
  • Cucumber, diced matchstick size
  • Lettuce, thinly c...

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Laap Leut Ped (A memorable dish of raw duck's blood and grilled duck meat)

Posted by Kroocrew on Friday, October 22, 2010, In : Laos 

© All Rights Reserved. Used with the kind permission of Fabries.

This was a wonderful special duck dish served for special occasions throughout Laos and North East Thailand. It is now no longer being prepared because of health risks associated with bird-flu. It may never be redeemed. I was lucky enough to enjoy this dish about 5 times and each time relished it greatly.

  • Live duck
  • Fish sauce
  • sesame seeds
  • peanuts crushed
  • coriander
  • mint
  • lime
  • crispy shallots
  • pepper

  1. The duck is sacrificed...

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Braised Pig's Tongue with Spicy Vinaigrette dressing. (ลิ้นหมูซอสเผ็ดเปรี้ยว)

Posted by Kroocrew on Monday, October 11, 2010, In : Thailand 

Today I walked down to the "shop" at the entrance to the Soi. The shop is a typical "Ma & Pop shop" with what appears to be a random collection of essentials and other items both of a food line and general purpose nature. As there are, the cigarettes are hidden from view in a box on a higher shelf out of the view of the sheriffs as are the bottles of lao or distilled rice spirits referred to as whisky when translated by the Thai. (An exceptionally strong brew with alcohol content up to 120o,...
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Khmer Turmeric Chicken Wings (Slap Moan Char La Miet )

Posted by Kroocrew on Friday, October 8, 2010, In : Cambodia 

  • 1 kg (~2lbs) Chicken wings (cut wings at joints)
  • 2 tbsp Cooking oil
  • 4 cloves Garlic (minced)
  • 1/4 cup Lemon grass (minced)
  • 1 tsp Turmeric powder
  • 3 Thai (hot) chillies (minced)
  • 1/2 cup Water
  • 1 tbsp Sugar
  • 1 tbsp Fish sauce
  • 1/2 tsp Salt
  • 4 Green onion, chopped 1 cm (~1/2 in)pieces   
  1. Add cooking oil to a pre-heated wok
  2. Sauté garlic, lemon grass, hot chillie and chicken wings and stir well.
  3. Season with sugar, salt, turmeric, fish sauce and add some water and stir well with the  spatula to mi...

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Ginger Fish Dipping Sauce

Posted by Kroocrew on Monday, October 4, 2010, In : Cambodia 
Ginger Nuoc Mam is a simple enhancement of an already delightful dipping sauce. The ginger adds a little more roundness and mouthfullness. It goes well with many fish and seafood dishes and is a great way to dress a steamed fish just prior to serving. In fact it's a general all round dressing and goes extremely well as a dressing on garden salads.

  • 1-3 hot chillies, finely minced. 
  • 2  1/2 cloves fresh garlic, smashed and diced
  • 80 ml (1/3 cup) fresh ginger, finely grated
  • 60 ml (1/4...

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Pa Loh Gai gap Kai พะโล้ (Chicken and Eggs Stewed In Anise Gravy)

Posted by Kroocrew on Monday, September 13, 2010, In : Thailand 

This is another adopted dish based on the Vietnamese Caramelised Pork & Eggs (Thit Heo Kho Trung) dish.
Pa Loh is  Thai  for Star Anise

  • 7 eggs ( duck eggs may be used)
  • 500 grams Chicken pieces (wings and legs)
  • 10 pieces dice sized Tofu, fried to inflate (optional item)
  • 4 Tbsp light soy sauce
  • 4 Tbsp fish sauce
  • 1 Tbsp black soy sauce
  • 250 grams (~8 ounces) palm sugar
  • 1 Tbsp salt
  • 3 Star anise ( or may use 5 Spice 2 tsp)
  • 2 pieces Cinnamon, 2 inches long each
  • 1 tsp Cumin
  • 2 Tbsp vegetable oil
  • 1 Tbs...

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Mushroom Sate

Posted by Kroocrew on Thursday, September 2, 2010, In : Vietnam 

  • 1 clove Garlic, crushed
  • 1 teaspoon Fresh ginger, minced
  • 1 teaspoon Fresh lemon grass, minced
  • 1 tablespoon Fresh coriander, chopped
  • 30 ml Nuoc Mam sauce (o...

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Krapao Makeua Yao (Aubergine with Thai Basil)

Posted by Kroocrew on Wednesday, September 1, 2010, In : Thailand 

  • 1 Tbsp vegetable oil 
  • 1 bunch Thai basil leaves
  • 1 Tbsp sugar 
  • 4 cloves garlic, chopped
  • 2 Tbsp fish sauce
  • 2  eggplants
  • 2  chillies
  1. Slice the eggplant into easily managed pieces
  2. Smash and chop the garlic. Slice the chillies and remove any stem from the basil leaves.
  3. Heat a pan or wok over high or medium high. Add oil, chillie and garlic. Stir until the garlic turn golden brown.
  4. Add eggplant and stir. Add a cup of water and cover the pan or wok with a lid. Keep the lid close until ...

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Korean Spicy Rice Noodle Salad

Posted by Kroocrew on Tuesday, August 31, 2010, In : Korea 

  • 250 gm ½ lb mixed greens
  • 1/2 (Romaine) Lettuce chopped or other
  • 1 cucumber-thinly sliced
  • 1 pack Fresh Rice  Noodle
  • 1 mung bean sprouts
  • 1 carrot-thinly sliced
  • 2 scallions chopped

  • 1 tbsp fish sauce
  • 5 tbsp Sriracha Hot Sauce
  • 1 tbsp hot pepper paste (Kochujang paste)
  • 1 tsp sesame seed
  • 2 tsp sesame oil
  • 1 tbsp vinegar
  • 2 tbsp sugar

  1. Cook the rice stick noodles as instructed. In fact this is really a fast re-hydration step most esily performed by placing the dried noodles into a strainer ...

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Coconut Curry Chicken Noodles (Own-nort Khaukswe)

Posted by Kroocrew on Monday, August 30, 2010, In : Myanmar 

This dish is the meat containing version of Khao Suey and is probably the most popular Khao Suey version.

  • 1.5 kg (3 ½ lb) chicken
  • 1/2 teaspoon turmeric powder
  • 1 tablespoon salt
  • 8 pints water
  • 500 ml commercial coconut milk and 250 ml thick coconut cream  (or extract 2 lbs grated coconut and separate the light layer from the milk).
  • 2 cups minced onion
  • 1/2 cup minced garlic
  • 5 whole dried chillies
  • 1 cup oil
  • 2/3 cup gram flour
  • 2 tablespoons fish sauce
  • 1 kg (~2 lbs) dry wheat noodles or egg noo...

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Chillie Tomato Preserve.

Posted by Kroocrew on Sunday, August 29, 2010, In : Thailand 

  • 500g (~1 lb) very ripe tomatoes
  • 4 cloves of garlic, peeled
  • 4 red chillies (personal preference)
  • 2 tsp finely chopped ginger
  • 2 Tbsp fish sauce
  • 300g caster sugar
  • 100ml red wine vinegar
  • Pectin powder (Jam Setta) optional if jam won't set
  1. Blend the skinned, whole tomatoes in a food processor along with the garlic, chillies, ginger and fish sauce until the mixture reaches a puree consistency. Approx 2 minutes, but may depend on your processor. Don't sieve the puree because the seed fr...

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Sup No Mai ฃุบหน่อไม้ (Bamboo Shoot Yum)

Posted by Kroocrew on Sunday, August 29, 2010, In : Laos 

  • 2 tablespoons toasted rice
  • ½ lime
  • 1 teaspoon ground dried chillie
  • 2 green onions, sliced
  • 1 teaspoon fish sauce (You can use a vegetarian fish sauce to keep this a vegetarian dish)
  • ½ bottle bamboo shoots (Please see the notes below on getting the best from the shoots)

  1. Add sliced green onion, fish sauce, ground dried chili pepper, lime juice and half of ground toasted rice.
  2. Mix well and place on a serving plate. Sprinkle the rest of the ground toasted rice.
  3. Serve as a selection ...

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Cambodian Shrimp & Pork with Eggplant (Cha Traop Dot)

Posted by Kroocrew on Tuesday, August 3, 2010, In : Cambodia 

© Photo by Duxyak. This image is used with kind permission.

This dish is extremely popular at least in tourist restaurants in Siem Reap and Phnom Penh. It's origin is China so often seen in Chinese restaurants in China as well.


  • 3 large purple eggplant (about 1.75 kg or4 lb.)
  • 1 Tbsp. Peanut oil
  • 5 garlic cloves, minced
  • 3-4 finely chopped chile peppers (or 1 Tablespoon prepared ground
  • chiles)
  • 3/4 lb. pork loin chopped into small pieces
  • 3/4 lb. shrimp, peeled, deveined and chopped
  • 3 Tbsp. f...

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Nam Jim (Thai Salad Dressing)

Posted by Kroocrew on Saturday, July 31, 2010, In : Thailand 

Nam Jim or Thai salad dressing is once again that great balance of flavours. The lime juice certainly wakens your mouth but the sourness doesn't make you pucker and hurt in the tonsils, the other ingredients of the palm sugar  and fish sauce softens the potential. At the same time there isn't a tameness to the dressing as the chillie kicks in rather quickly which stimulates chewing to minimise the heat. The garlic, shallot and coriander all add extra dimensions of flavour and the final comb...
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Nam Prik Kiga (Chillie Sauce)

Posted by Kroocrew on Sunday, July 11, 2010, In : Thailand 

  • 6 tbl  prik ki nu (green birdseye chili), sliced thinly
  • 6 tbl  prik ki nu daeng (red birdseye chili), sliced thinly
  • 4 tbl  hom daeng (shallots), sliced thinly
  • 2 tbl  kratiem (garlic), sliced thinly
  • 3 tbl  phak chi (coriander, including root), chopped
  • 1 tbl  nam makrut (lime juice)
  • 1 tbl  fish sauce

  1. Sauté the chillies, shallots and garlic in a little hot oil. Cool and homogenise the mixture in a food processor or mortar and pestle.
  2. Store refrigerated for up to 10 days.

Ideal with bb...
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Thai Style Twice Cooked Duck Curry

Posted by Kroocrew on Tuesday, July 6, 2010, In : Thailand 


  • 5 long Red chillies (Phrik Chi Fah)
  • 5 Thai pink shallots
  • 6 Cloves Garlic
  • 2.5 cm (1 in) galangal chopped
  • 2 Lemongrass stems chopped
  • 3 Coriander roots washed and chopped
  • 1 tablespoon black peppercorn
  • 1 tablespoon coriander seed roasted
  • 1 teaspoon cumin seed roasted
  • ½ teaspoon fennel seed roasted
  • 1 Blade mace roasted
  • 250 ml Coconut cream
  • 100 ml (3 1/3 oz) Fish sauce
  • 100 g (3 1/3 oz) Palm Sugar

  • 4 medium Potatoes
  • ½ cup Thai pink shallot fried crisp
  • 4 Cloves Garlic sliced and fried
  • 4 long...

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Khanom Giap (Thai Steamed Dumplings)

Posted by Kroocrew on Friday, June 18, 2010, In : Thailand 


For the wrappers:
  • 30 circular Wonton wrappers, each about 9 cm (3 ½ in) diameter. Available frozen in Asian groceries. Gyoza wrappers or won ton wrappers are easy to work with.

For the filling:
  • 240 ml (1 cup) raw ground pork
  • 240 ml (1 cup) raw shrimp, peeled, cleaned and finely chopped
  • 3 sprigs coriander (cilantro) roots
  • 3 cloves fresh garlic, smashed and chop-minced
  • 10 peppercorns
  • 1 onion, finely chopped
  • 6 water chestnuts, finely chopped
  • 1 tablespoon tapioca starch (may substitute cor...

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Vietnamese Fish Sauce table top dressing or dip. (Nuoc Cham)

Posted by Kroocrew on Sunday, September 27, 2009, In : Vietnam 

CC license

The best Nuoc Cham is made from the best ingredients. Vietnamese fish sauce from the Delta region produces the best quality sauces of all the countries that are in production. If using a vinegar based sauce then use a quality Rice Wine Vinegar or a Sugar Palm  Wine Vinegar if available. There is a commentary on Fish Sauce at the end of this recipe.


There is a true vegetarian option for this sauce. Using a Vegetarian Fish Sauce makes an almost identical flavoured product of high sa...

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Thai Spicy Fruit Salad (Tampolomai) หรือคุณหมายถึง

Posted by Kroocrew on Monday, September 14, 2009, In : Thailand 

This is another of the many somtams of Thailand which is believed to have originated in Laos. Most western people think of the somtam as being a green papaya salad but this is really only a type. Somtam refers to the style of preparation and to the dressing used for the salads. So Tampolamai is a specific somtam and truly a fruit salad with a difference. There is no added oil but it has elements of savoury, sweet , sour and spicy.

The edges between desert fruits and savoury fruits are quite bl...
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