Goong or Pla Duk Pao nam Pla wan, Orm Pla Duk.Two recipes using boiling techniques and grilling techniques. One recipe is from the central plain and the other from Isan or North East in keeping with the article I wrote last time that I started introducing some regional cuisine.
Last time I wrote I gave you two recipes with a regional twist. This week I thought I would keep the same concept of introducing you to the same cooking techniques but give you the regional variations. The first recipe uses both the boiling and grilling techniques. The recipe goes back hundreds of years and the use of the bitter leaves and flowers of the Sadao Plant is certainly an acquired taste.
This dish is called Goong or Pla Duk Nam Pla Wan. Kung is prawn and Pla Duk is catfish. Nam Pla Wan literally means sweet fish sauce. It is made of palm sugar, fish sauce and tamarind pulp juice boiled down to a syrup like sauce. The sweet and salty and sour taste of the sauce helps to tone down the very bitter taste of the Sadao. Some Thais do not like Sadao due to its bitterness, coriander stalks and leaves are used instead. Personally I like bitter vegetables and the combination of the Nam Pla Wan, the grilled catfish or prawn together with the bitter Sadao give you palate a very interesting taste and texture sensation.
Goong or Pla Duk Pao, Nam Pla Wan. (Grilled prawns or catfish with sweet and sour fish sauce).
Ingredients
Fresh water prawns cut in half length wise 1 per person
Or Fresh catfish gutted and cleaned and skewered 1 per person
Ingredients for making the sauce Nam Pla Wan:
Fish sauce 1 cup
Coconut or palm sugar cup
Tamarind pulp juice + cup
Crispy fried Sliced Shallots cup
Crispy fried sliced garlic cup
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[Source: Thailand Food and Recipes - Posted by FreeAutoBlogger]
Goong or Pla Duk Pao nam Pla wan, Orm Pla Duk.
