Tuesday, April 19, 2016
What's in a name?
Pla Meuk = Squid
Neung = Steamed
Ma-Nao = Lime
I guess the chilli part didn't need to be stated since we're talking about a Thai dish here.
So it's taken me too long to get down to trying out a dish as simple as this.
You'll wonder why you ever needed to read a recipe on this. ;)
300 g squid, cleaned and skin removed
3 bird's eye chiili, seeds removed and chopped
5 cloves of garlic, peeled and chopped
2 tablespoon fish sauce
3 small lime, squeezed and seeds removed
0.5 tsp honey
0.5 tsp chicken concentrate
1 small bunch of coriander, stalks chopped and leaves for garnishing
1 tablespoon Thai seafood sauce (optional)
Clean and squid and remove the skin as much as possible. Slice it into rings but don't cut it through.
Steam them for 3-5 minutes. Keep tabs on them! They'll be overcooked before you know it. I'm not squidding you! And you're not gonna fancy have rubberbands for dinner.
Mix the chicken concentrate and warm water to form chicken stock. Dissolve honey and stir thoroughly.
Then add in lime juice and fish sauce.
Mix in minced garlic, chilli, coriander and thai seafood sauce.
Once the squid is ready, pour out steaming liquid from the steamed squid into the sauce mixture and ladle the final mixture generously over the squid.
Garnish with coriander leaves and serve hot (:
From our kitchen to yours,