Recipe(tried): Thai Sqiud Salad (Yam Pla Muek)
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Thai squid salad (yam pla muek)
** small squid is more tender and sweeter, which can be grilled or stir-fried/deep-fried. those bigger ones, however, are often used dried in soup to add flavor in asian cooking.
675g small squid, cleaned
900ml water
1/2 t. salt
1 cucumber, halved lengthwise, seeds scooped out and flesh cut into thin half-moon shapes
for the dressing:
juice of 1 lime
1 T. fish sauce (nam pla)
1 T. light soy sauce
2 t. rice vinegar
1-3 small red bird's eye chilies, finely chopped
2 shallots, very finely sliced
2 t. caster sugar
4 T. warm water
1 T. chopped coriander leaves
1 T. chopped basil leaves
Mix all ingredients for the dressing in a bowl, except the coriander and basil leaves. Cut the squid into pieces. Boil the water with salt, put the squid pieces into the boiling water and leave them to cook, with teh water just bubbling a little, for 3-4 minutes. drain immediately.
while the squid pieces are stillw arm, put them into the bowl with the dressing and mix well. let the squid cool before mixing the coriander and cucumber into salad. adjust the seasoning with more salt if nessary. serve at room temp.
** small squid is more tender and sweeter, which can be grilled or stir-fried/deep-fried. those bigger ones, however, are often used dried in soup to add flavor in asian cooking.
675g small squid, cleaned
900ml water
1/2 t. salt
1 cucumber, halved lengthwise, seeds scooped out and flesh cut into thin half-moon shapes
for the dressing:
juice of 1 lime
1 T. fish sauce (nam pla)
1 T. light soy sauce
2 t. rice vinegar
1-3 small red bird's eye chilies, finely chopped
2 shallots, very finely sliced
2 t. caster sugar
4 T. warm water
1 T. chopped coriander leaves
1 T. chopped basil leaves
Mix all ingredients for the dressing in a bowl, except the coriander and basil leaves. Cut the squid into pieces. Boil the water with salt, put the squid pieces into the boiling water and leave them to cook, with teh water just bubbling a little, for 3-4 minutes. drain immediately.
while the squid pieces are stillw arm, put them into the bowl with the dressing and mix well. let the squid cool before mixing the coriander and cucumber into salad. adjust the seasoning with more salt if nessary. serve at room temp.
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and without prior notification or explanation. Failure to follow the guidelines
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Not required, but a request:
Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!
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