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