This Sunday I went over to a friend of mine named Mee’s house for cooking lessons.
We made Tom Yum and Pad Kha Pao Pa – delicious.
Here is how to make Pad Kha Pao Pa:
take 3-4 red thai chilis
2 cloves of garlic
1 tsp msg
1 tsp salt
1 tbs sugar
and crush together in a mortar and pestle (or food processor).
Add the juice of 1 lime, and 3 tbs of fish sauce.
Use this to pour over the fish when done.
In a bowl, marinate about 1 lb of fish cut into medium sized pieces in:
1 tbs oyster sauce
1 tsp msg
2 tbs fish sauce
for 10 minutes.
Heat about 1/2 cup of oil in a wok. Once the oil is hot, add the fish and fry until golden brown, flipping once.
Remove the fish from the oil.
Throw in some fresh herbs and deep fry for a minute. The herb Mee used was something between sweet basil and cilantro – I don’t think it exists outside of Asia. But try whatever you can get your hands on – it will be delicious, I am sure.
And finally, you have a delicious meal:
If you’re interested in other Lao or Thai recipes, drop me a line, and I might already know how to make it. If not, I can ask for another cooking class! At some point in the future I planto post recipes for Tofu (or fish) Laap, and maybe sticky rice ball salad.