How to Make Thai Yum Pla Muk - Squid Salad Asian Cooking Recipe Cuisine

Thailand Yum Pla Muk (Squid Salad)

This recipe was taken from centuries old cooking techniques and when possible applied modern cooking methods and/or ingredients.  It uses Asian cooking styles, Asian Spices, Asian Sauces and Asian Ingredients.  The style of cooking may have a slight alteration while still maintaining the dish's overall purpose.  In this blog we touch on recipes that may be predominant for the Chinese Cuisines.  We will also share recipes based upon country, or regions such as: Burma, Cambodia, Indian, Indonesia, Japan, Korea, Laos, Malaysia, Nepal, Philippines, Singapore, Sri Lanka, Taiwan, Thailand, Tibet and Vietnam.  Some cuisines are considered South Asian, South East Asian dishes, Central Asian and/or Middle Eastern and may not be strictly connected to a specific country or culture.

Recipe makes for 3 Servings

300 grams squid ring 

4 tbsp. lime juice

3 tbsp.fish sauce

1 tbsp. ginger, julienned

1 tbsp. sugar

2 tsps. fine chilli sauce

1 tbsp. chopped garlic

2 stalks lemograss, thinly sliced (white part only)

5 shallots, thinly sliced

2 tbsp. red bell pepper, chopped

3 tbsp. spring onions, sliced

mint


Directions:

1.  Boil water and 1 tbsp. of vinegar.  Blanch squid very quickly for about 10 seconds.  

2. In a bowl, mix manao juice, fine chili sauce, sugar and garlic.  Pour over squid and mix.

3. Add lemongrass shallots, ginger, spring onions, red bell pepper and mix gently.  Garnish with mint leaves and you can bed it with a piece of lettuce.

For the adventurous palate, a great side dish that compliments this recipe is Jaew Bong.  Discover more about Jaew Bong, check out www.jaewbong.com.

Enjoy..

Have an Asian dish of your own? Or you tried using our recipe?  Please send us a picture, we would love to post it! email pix to cook@avagroups.info

Subscribe To Our Social Networks! Share with your friends your amazing dish, you just made!