Reminiscing Thailand with bagoong rice

I must admit after reading Joey's post (80 Breakfasts) of her recent food escapade in Thailand, I can't help but have nostalgic memories of my trip there with my husband (we were boyfriend and girlfriend yet at that time). The truth is, it was a long distance relationship. He was a student in Japan while I was a student too in Manila (we were both taking Master's in Japanese Management). Well as students, we had very limited budget and very little time for pleasure. Without counting of course all the paperworks we needed to hand on time and the Kanji (Japanese characters we needed to memorize and learn how to write). So we thought why not have a date in Bangkok. They have very cheap package tours there and besides it is a very pleasant country to visit. Lots of historical and cultural findings plus the gastronomic adventure that is really interesting.

So yesterday I took out our photo album and reminisce those moments when we were still young "he he he" (well it was a not so distant past.) But of course what goes well during these nostalgic thai moments but a sumptous thai dinner. I have prepared a very spicy Tom Yam soup, a creamy-sweetty Prawn-pineapple curry and a Khao Kluk Kapi or simply Bagoong rice. My husband enjoyed everything i prepared except the bagoong rice for he really hated the smell of it. Have a nice day to all!
Tom Yam Soup

Prawn Pineapple curry

Tom Yam Soup
for 2 personnes

Ingredients:

250 g of shrimps, 3 cups of water,garlic, 5 kaffir leaves, 3 slices of galanga (frais ou sec) , 3 tsp of Fish Sauce, 2 stalks of lemon grass,1 onion sliced, some mushrooms, 3 chilis, 1/4 cup of lime juice
some coriander leaves (optional)

In a casserole boil the 3 cups of water with the shrimps. After the first boil, strain the shimps and take off the shells and head. Put back the shrimp broth in the stove and add the garlic, onion, kaffir leaves, lemon grass and galanga. When the first bubble appear put the mushroom, the chilis and the lime juice. Add the fish sauce and shrimp. Serve hot with coriander leaves.


Prawn Pineapple Curry
for 2 personnes

Ingredients:

8 pcs of tiger prawns (about 4 pcs per serving)
1 eggplant cut in cubes
half a cup of fresh pineapple
3 tbsp of pineapple juice
1 tbsp of green curry paste
4 tbsp of olive oil
2-3 chilis
1 tbsp of curcuma
one cup of coconut milk

In a wok fry rapidly the eggplant with 2 tbsp of olive oil. Reserve the eggplant. In the same wok, put the remaining olive oil and add the green curry paste and curcuma. Pour the coconut milk and simmer over low fire. At the first boil add the pineapple, the pineapple juice, the chilis and prawns. Cook for about 3 more minutes. Season it with some fish sauce. Add the fried eggplant and turn off the fire.

Khao Kluk kapi (Shrimp Paste Rice)
for 2 personnes

Ingredients:
2 bowls of cooked rice, 1 onion chopped, garlic, 1 tbsp of shrimp paste, 2 tbsp of olive oil, 2 tbsp of fish sauce

In wok brown the garlic and the onion. Add the shrimp paste and mix well. Put the cook rice and continue to mix. Season with fish sauce.
For my french readers, the french version of this Tom Yam recipe is here: http://www.lesfoodies.com/hilda/recette/tom-yam-kung-soupe-thailandaise,
the recipe of curry is here: http://www.lesfoodies.com/hilda/recette/curry-de-crevettes-a-lananas
the recipe of Thai rice is here: http://www.lesfoodies.com/hilda/recette/riz-frit-thai-pate-crevettes-et-porc-caramelise


17 comments:

Grace said...

The prawn-pineapple curry looks so good!!!

zlamushka said...

I love Thai food. Your presentation is truly authentic. I myself learned how to make a few dishes, when I lived there, but you seem to get a good grip on the looks, too. Nice entry, indeed.

oggi said...

The bagoong rice looks so good.
BTW, I had a Canadian boss in Manila who used to put bagoong on top of any Filipino food including pancit!:)

Dhanggit said...

Grace,
Yes the prawn pineapply was really delicious but they are really really spicy.

Zlamuska,
I really love thai food, thanks for your compliment but i still think my version are still quite far from the authentic thai food i have tasted there..but its always worth a try..thanks for dropping by

Oggi,
LOL, the story about your canadian boss is funny. Hope my husband one day will try to accept to eat bagoong one day :-), maybe i will try that bagoong on top of pancit

Gloria said...

Dear Dhanggit I love your blog!!! I like so this recipes you have. I like the pineapple curry but I will try first the Mango's dessert. Thanks for come to my blog, I will happy you visit me. (Im a gemenis too!!) xxGloria

Happy cook said...

I love some of the thai food not all of it. I love their green chicken curry etc.....just i don't like the fish sauce and without the fish sauce the thai food is incomplete.
Thankx for visiting my blog

Cynthia said...

Hi Dhanggit! Thanks so much for visiting my blog and leaving such a generous comment! I am happy to discover your blog. I love your food and looking forward to eating here regularly :)

I have added your to my blog roll and feeds. See you around.

Cynthia

haze said...

Hey I just changed your link to mine but I kept the Foodies Link.

Great that you thought of making an English foodblog, will surely learn a lot from here :) ! Bises !

Marvin said...

Everything looks so good! Do you have the recipes to share?

Dhanggit said...

Gloria,
I'm glad you like my thai recipes and the mango dessert too :-)

happy cook,
its true without the fish sauce you loose the authentic touch of most asian dishes, but i guess you can try to find some fish sauces that are much lighter..

cynthia,
thank you for coming i will visit your blog more often too

haze,
finally you visited me here on my english he hehe bisses

marvin,
im sorry if most of my entries i dont have the recipes..its hard to write such long posts when you have a little baby thats like a bomb that will cry any moment..he hehe, i promise i will publish the recipes next time

Ruy said...

Beautifully presented again as usual.=) I really love your food shots. Your post made me remember the tom yum I love in Thailand. It's different from a lot of tom yum's available here in the Philippines in that it was sooo thick with coconut milk. Yum!

Dhanggit said...

thanks ruy :-) i think cooking tomyam is like cooking adobo, every cook has their own version..but of course the one in thailand is really the best its the authentic one :-)

zlamushka said...

Oh, dhanggit,

Thank you so much for adding me to your blogroll, I am honored :-) Browsed through your pics, absolutely gorgeous... Are you thinking about participating my Spoonful of Christmas event? i TRULY hope so...

Dhanggit said...

of course i will :-)

joey said...

Oh! I'm glad I was able to bring back some happy memories :) What a lovely Thai spread you've put together...reminds me to start using the curry pastes I bought! :)

bee said...

reading your post, i relived my trip to thailand. thank you. have added you to our blogroll.

Dhanggit said...

joey, it was your thai posts that made me think of eating thai :-)

bee, thanks for dropping by