Kaeng Som is one of the most popular Thai dishes with its sour, salty, sweet, spicy and delicious flavors.
Hello, my lovely friends. Today, I would like to invite everyone to make my favorite Kaeng Som dish. Today, the cassia flowers that I grew myself are blooming with white flowers. Just seeing the flowers reminds me of the taste of Kaeng Som. It has been a long time since I made this dish. This dish has a delicious, sweet, and well-balanced flavor. Today, I would like to share my secret recipe for Kaeng Som Pla Tu Kaeng Dok Kae with everyone. I guarantee that it will be delicious and to your taste.
Ingredients and Mixtures
▪︎ 500 grams of fresh mackerel
▪︎ 1 cup of sesbania flowers
▪︎ 85 grams of ready-made curry paste
▪︎ 1 teaspoon of shrimp paste
▪︎ 3 tablespoons of lime juice
▪︎ 1/2 teaspoon of sugar
▪︎ 1 teaspoon of salt
▪︎ 1 tablespoon of fish sauce
▪︎ 1 teaspoon of seasoning powder
▪︎ 4 cups of clean water
The sesbania flower is a delicious local vegetable. To prepare the sesbania flower, remove the flower stalks and wash them clean. Cut off the stamens. Then wash them in clean water. Set aside in a colander to drain the water.
Red curry paste is the main ingredient of red curry paste. The main proportion of red curry paste may differ depending on the region.
Wash the mackerel with clean water several times to remove all dirt. Use a sharp knife to make a long cut in the fish belly. Then use the knife to extract all the intestines, including sweat and blood stuck inside the belly. When cooking mackerel, be careful not to let the green bag break because it will make the mackerel taste bitter. The next step after extracting the intestines is to wash the mackerel with clean water again to remove all blood stains and intestines. After washing, pat the mackerel with tissue paper to prepare for cooking.
method
Place the container on the stove, add clean water, turn on the stove to medium heat, wait until the water boils, add curry paste, followed by shrimp paste, use a ladle, stir until the curry paste and shrimp paste dissolve in the water and wait for the curry paste to boil, simmer the curry for a long time, it will help the curry paste absorb the flavor of the curry paste fully, making the sour curry taste rich and smell delicious.
When the curry paste is boiling, add the mackerel gradually until all are used up. Boil until the mackerel is cooked.
Now we come to the step of adding more flavor. Season with fish sauce, salt, sugar, seasoning powder, then let it boil again. Season to taste to make sour curry more flavorful.
Add the cassia flowers. Use a spatula to press the flowers into the soup. Boil until cooked.
Kaeng Sa is a menu that can adjust the ingredients according to your preferences. For example, if you don't like cassia flowers, you can use other vegetables.
Add flavor by adding lime. Squeeze the lime and taste it frequently. Use a spatula to gently stir the soup. Wait for it to boil, then taste and adjust the flavor as desired.
When it boils and has the desired taste, turn off the stove. Then scoop it into a plate and serve. Serve with hot steamed rice. It looks very delicious.
Thank you for your support. I will do my best to do better.
Fishes look like swimming in the soap
Would you like to try a bowl of fish curry?