Fermented Fish Paste with Ground Turkey Dip

Don't let the Pungent fish paste deter you from making this very tasty dish. This coconut infused dip is a delicious healthy Asian cuisine. Our natives call it Pahok k'tiss. It's generally made with minced pork but I replace ground turkey instead. It's less greasy and a healthier version. This dip is served with a side of steamed or sticky rice (aka gluten rice) and par boiled blanched vegetables. 

Fermented Fish Paste with Ground Turkey Dip

Ingredients

• 1lb ground turkey or minced pork
• 1/3 cup Coconut oil
• 4 tablespoons of curry paste
• 2 teaspoons of of ground black pepper
• 4 tablespoons of low sodium granulated chicken soup base mix
• 2 teaspoons of ground ginger
• 3 tablespoons of sugar

• 4 - 5 kaffier lime leaves, thinly shredded
• 4 -5 cloves of minced garlic
• 2 tablespoons of chopped spring onions
• 3 tablespoons of krasang (Also available in the frozen section in a package) Or **it can be substituted for 1 teaspoon of tamarind powder
• Par boiled Vegetables then blanched in ice water. (This retains its beautiful colors)

Krasang (sour)

Red Curry Paste

Low sodium Chicken bouillon 

Directions

Start with a large wok or sauce pan with medium to high heat with 1/3 cup of coconut oil. Stir in the garlic until it starts to turn a golden brown then add in the curry paste, followed by the ground meat. Add in the Krasang. Stir frequently to combine the ingredients. 

Sprinkle on the ground black peppers, low sodium granulated chicken soup base mix, sugar and ground ginger. Gradually stir in the fermented fish paste.  Stir until it is well combined. Stir in the shredded kaffir lime leaves. 

Take off from the heat and gradually stir in the spring onions. Serve with your favorite boiled or steamed vegetables. 

Curry Salmon Pan-fry

Curry Salmon is healthy, moist and delicious! It combines flavors of ginger and turmeric, which is very popular in Asian cuisines. 

Ingredients

Kaffir Lime leaves

• 2 lbs salmons, cut in about 5 to 6 pieces
• 3 teaspoons of ground ginger
• 4 to 5 shredded kaffir lime leaves
• 3 teaspoons ground onion
• 1 teaspoon kosher salt
• 3 minced cloves of garlic
• 3 teaspoons turmeric powder
• 1 teaspoon of ground black pepper
• 4 tablespoons of granulated chicken bouillon, low sodium
• 4 tablespoons olive oil, to fry with

Cooking Directions

1. In a large GLASS bowl, add in the ground ginger, shredded kaffir lime leaves, ground onion, salt, minced garlic,turmeric powder, ground black pepper, granulated chicken bouillon and stir it with a wooden or metal spoon.
2. The turmeric can discolor plastic and your hands. Use a glove or metal tongs to mix.
3. Add in your salmon and rub or gently use the thongs. Cover and let marinade for 30 minutes to an hour before pan frying.

On medium high heat add the olive oil into a large skillet. Fry the Salmon until the bottom is golden brown. Flip and cover the skillet for another two minutes and turn off the heat. Let it sit covered for another couple of minutes. This will keep the salmon nice and moist. 





***Optional, after the salmon is out of the skillet add in your favorite veggies. Sprinkle on a dash of salt and ground black peppers.***

Heaven dipping Sauce (Tirk Prohok)

This dish is for the adventurous palates.This is one of our favorite Dipping Sauce, but we must warn you about the main secret ingredients that might deter people from making this recipe. My Siblings named it "HEAVEN Sauce". Although it might sound like a "BIZARRE FOOD", however, the end result is simple SCRUMPTIOUS!  This dish require more work but it well be worth the wait with the results. This sauce works excellent with Steak or grilled beef tongue.  

Heaven Sauce (Tirk Prohok)


     

Ingredients

• 1 tablespoon of fresh fine minced gangala
• 1 cup of very fine minced lemon grass
• 1 tablespoon minced garlic, about 5 to 6 cloves
• 2 to 3 teaspoons of MSG
• 5 to 6 tablespoons of fermented fish paste
• 3 to 4 tablespoons of sugar
• a handful of mint leaves
• a handful of basil leaves
• 5 Thai eggplants, sliced and seeded
• 6 Thai chili peppers (red and green)
• 1 tablespoons of lime zest
• 6 to 7 kaffir lime leaves, shredded
• 1 lime juice (about 2 to 3 teaspoon)                                                        

Find these items here: Kaffir Lime Leaves  (Fresh & Pre-washed) 0.5 OunceGalanga Mint Leaves / Fresh - 0.75oz bag

Make sure there is NO RICE!

Find it here Melissa's Thai Eggplant, (2 lb)

CookingDirections

1. Prepare the Thai eggplants by Slicing it thinly,seeded and soak it in a Ice water bath ( bout 2 cups of ice and 5 cups of water). Let it soak until it's ready to be added into the fish paste. This way it will not brown the eggplants. 

START by adding the fermented fish paste on large chopped board. Add in the fresh minced Gangala, Lemon grass, garlic, Thai chili peppers, kaffir lime leaves, mix and chopped into the fish paste (about 5 to 6 times). Next, gradually chop in the mint, basil leaves, and the Thai eggplants. Follow by the lemon zest, MSG and sugar. Chop and mix everything thoroughly.

Before Serving

1. Add about 2 to 3 tablespoons of hot water and a squeeze of lime juice. Stir in extra sugar and MSG to your preferences. Works well as a side to steaks other adventurous meats such as beef tongue and etc. Garnish with fresh Herbs (mints, basil leaves etc.), Sliced cucumbers or any favorite fresh Veggies.  Store the rest in a plastic or jar in the refrigerator. It can be stored for 2 or 3 months.