Cooking Instructions

Sour and spicy mackerel fish soup (Tom Klong Pla Too)

Bring water to the boil, add lightly crushed and cut lemon grass, hand–torn kaffir lime
leaves, slices of lightly crushed galangals, deep fried dried bird chillies and continue to boil
until the water is aromatic. Add mackerel fish and try not to stir too much in order to prevent
a fishy smell. When the fish is cooked add oyster mushroom. Season with fish sauce
and tamarind, add fennel common leaves. Bring back to the boil and then remove from
heat. Ready to serve.

Steamed shrimps and mung bean noodles (Goong Aob Woon Sen)

Heat the pan, add corn oil, shell shrimps and wait until the shrimps are red in color on
all sides. Add garlic and sliced ginger, stir until fragrant. Then add black pepper, and pour
some of the water out of the pot. Simmer over low heat until only 2–2.5 cups of water
remain, then drain. In between simmer shrimps and blanch mung bean noodles until they
are cooked. Then set aside. Warm the pan and drain the water from steamed mung bean
noodles. Add soy sauce, sugar and corn oil. Add mung bean noodles and fry until they are
dried out. Add sesame oil, shrimps, coriander, celery and remove from the heat, serve.
Sprinkle with pepper.