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« Eating on the Hood of Your Car: El Gallito Tortas Ahogadas | Main | Panaderia La Moreliana »

Wednesday, 21 October 2009



Luck you a decent market. I need to find one that isn't selling spoiled food or pretty much food past their expiration date.


sounds like a great place to roam the aisles!


I love places like this but my problem is that I don't know what most of the stuff is, let alone how to use them.


Hi Billy - I hope you find a good market........

Hi Kat - It's a small but interesting place to browse.

Hi Carol - I have no idea how to use some of the stuff as well.... pickled rattan??? It's as interesting as heck though.


wow, those herbs looks pretty fresh!


hi kirk - i haven't heard of this place before. now i have a reason to go check it out. they have some really cool ingredients....

not sure about the frankenfish though.


Sawdee Krab P Kirk....I will ask ms ped ma what to do with the Pla soi....

Also, we were growing some krapow but it died. We knew the owner of United and that was the only place I could find it retail. do you know where to find some belacan? This is sauteed indonesian shrimp paste? I am going to make some fresh sambal...


Ok Kirk...

What you make with the pla soi is called Tom Yum Pla Grab....I have not had it yet but ms ped ma says it is kind of like Gang pla (jungle curry, not coconut curry, but like a soup, can be a brown stock or clear) Good luck


OK here is one version but has a little coconut- tom Yum goong pla grob

4 cups coconut milk
2 cups dried fish meat, cut into small pieces and deep-fried
3 dried large chiles, cut into small pieces, ribs and seeds removed, deep-fried
7 shallots, roasted
5 cloves garlic, roasted
3 slices galangal
½ cup lemongrass
1 tablespoon paste of cilantro root and peppercorns
3 to 4 tablespoons nam pla
3 to 4 tablespoons lime juice
2 to 3 tablespoons tamarind water
2 tablespoons finely shredded kaffir lime leaves
7 crushed phrik ki nu

Here is the other version and you can substitute the catfish for your pla soi and adjust recipe accordingly

1 catfish, to yield about half a pound of catfish pieces.

6 thin slices of kha (galangal)
6 thin slices of khing (ginger)
4 hom daeng (shallots - purple onions)
6 to 8 prik chi fa haeng (dried red Thai jalapenas)
4 kratiam (cloves of garlic - with skins)
2 to 3 stalks of takrai (lemon grass or citronella), cut in 2" pieces
½ cup of nam pla (fish sauce)
½ cup of nam som makham (tamarind juice)

Deep fry the catfish whole in very hot oil until the skin is very crisp. Remove and drain. When cool enough to handle, remove the head and the tail (don't waste it — it can be added to your fish stock pot, or fed to the cat), then break the rest into large bite sized pieces, discarding the major bones.

On a grill or barbeque, grill the galangal, ginger, shallots, jalapenas, garlic and lemon grass until slightly charred. Discard the skins, and chop, then pound to a paste in a mortar and pestle or a food processor.

Bring about 3 cups of water to a rolling boil, and add the ingredients, after one minute lower the heat to a simmer, cover and simmer for about 20 minutes.

Taste and adjust the seasoning.


Hi Pedma - Thanks for the recipe.... even though it sounds kinda involved. As for Belcan.... you do know that 99 Ranch Market has an Indonesian section, right? They have several different packets of Belacan.... though I wouldn't be able to vouch for it.


Thx I must keep missing it!

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