LEARN HOW TO COOK THAI SQUID STUFFED PLAIN SOUP

Thai Squid Stuffed Plain Soup

One of the quickest and simplest home cook non-spicy soup recipes that I want to share with all my readers today is Thai Squid Stuffed Plain Soup literally means - Kaeng Jeuut Pla Meuk Yaad Sai (แกงจืดปลาหมึกยัดไส้) 

With a good combination of squid, minced pork ( you also can try Minced Chicken, Minced Prawn, or Minced Beef as well ) and vegetable, this delicious plain soup suits for all ages because it is extremely appetizing, healthy and nourishing.

This wonderful and fantastic Asian recipes will be highlighted as follows:

5 Fresh Whole Squids Medium Size (Approximately 3-4 Inches)

300 Grams Minced Pork

1 Whole Napa Or Chinese Cabbage

2 Smooth Egg Beancurds

1 Chicken Cube




Fresh Coriander Leaves

 

7 Cloves Garlic



2 Fresh Properly Washed Coriander Roots



1 Tablespoon White Pepper Seeds



1 1/2 Tablespoon Oyster Sauce




2 Tablespoon Soya Sauce To Taste (1 Tablespoon To Marinate Minced Pork, 1 Tablespoon To Season Soup)



1 Tablespoon Sesame Oil

2 - 3 Bowls Of Water

Simple Step- By- Step Guide To Cook Thai Squid Stuffed Plain Soup As Follows:

Step 1

Soak Fresh Napa Or Chinese Cabbage And Coriander Leaves In Rice Water Or Salted Water For At Least 10 Minutes So As To Easily Remove Insects Or Pesticides. Then, Wash It Thoroughly With Clean Water.

Step 2
Cut The Bottom Part of Napa Or Chinese Fresh Cabbage And Peel Away The Cabbage Leaves. Cut And Separate The Light Green Leaves From The White Stalks. Set Aside.

Step 3

Prepare And Place All Your Ingredients (Coriander Roots, Garlic And White Pepper Seeds) In A Mortar.

Step 4
I Used A Mortar And Pestle For The Harder To Crush Items. Give All The Ingredients Above Pounding With The Mortar And Pestle To Form A Well-Blended Paste.

Step 5

Then Add In The Above Paste To The Minced Pork And Season It With Oyster Sauce And Soya Sauce.

Step 6

Mix And Blend It Well. Set It Aside To Marinate For At Least 15 Minutes.

Step 7

• Rinse The Squids Under Running Water. 
• Holding The Squid Firmly, Grasp The Squid Head In One Hand And The Tail In The Other.
• Gently Pull The Head Away From The Body, The Internal Organs Or Innards Will Easily Slide Out Of The Body. Now, The Head And The Innards Are Discarded.
• With A Sharp Knife, Cut The Tentacles From The Head.
• Squeeze And The Beak Being Located At The Center Of The Tentacle Will Easily Come Out.
• Discard The Squid Eye Section, Ink Sac And Other Inner Organs.
• Using Your Fingers, Pull Out The Cuttlebone Or Tail Skeleton From The Squid Tail Tube portion And Discard It.
• With A Sharp Knife You Can Easily Scrape The Outer Surface To Remove The Dark, Spotty Skin Of The Squid. The Skin Will Easily Peel-Off From The Slick White Meat.
• Under Running Water, Wash The Squid Tentacles As well As Inside And Outside The Squid Tube Thoroughly, To Remove Any Sand Or Remaining Residual Innards, Without Puncturing The Body So That They Can Be Stuffed.  .
• Set Aside To Drain. 

Step 8
Then Use A Small Spoonful Of Marinated Minced Pork To Stuff The Squids To Comfortable Fit In. Do Take Note Not To Over-Stuff As The Squids Will Shrink Once Cooked. Cut Into 1 Inch Slices As Shown For Easier Cooking Purposes And Set Aside.

Step 9
Cut Smooth Egg Beancurd Into Bite-Size Pieces.

Step 10
Add In 3 bowls Of Water And Chicken Cube And Bring To A Slow Boil Over Medium Heat For Approximately 5 To 10 Minutes.

Step 11
Once The Soup Starts To Boil, Reduce The Heat To The Lowest Setting. As For The Remaining Minced Pork, Make It Into Small Bite-Size Roundish Meat Ball As Illustrated Above, And Add Into The Hot Soup Gently.

Step 12
Let It Simmer Over Low Heat For At Least 10 Minutes Until The Soup Is Sweet With The Natural Flavors From The Pork.

Step 13
Add Smooth Egg Beancurd Gently.

Step 14
Add Squid Stuffed Gently And Let It Simmer For 5 Minutes Over Low Heat.

Step 15
Add Napa Or Chinese Cabbage White Stalks First and Let It Simmer For 2-3 Minutes So AsTo Make It Soften And Tender. Season With Light Soya Sauce To The Desired Taste.

Step 16
Finally Add Napa Or Chinese Cabbage Leaves And Let It Simmer For 30 Seconds Over Low Heat.

Step 17
Remove From Heat. Ladle The Thai Squid Stuffed Plain Soup Into A Serving Bowl. Garnish With The Corainder Leave Before Serving. And That Is It, Your Thai Squid Stuffed Plain Soup Is Ready And You Can Serve With Steamed Rice Along Side.


Foot Note:
Always Do A "TASTE-TESTING". If The Soup Is Not Salty, Then Add Light Soya Sauce (Instead Of Salt) Until Desired Taste Is Achieved.

Happy Cooking From Thai Thai Cuisine!

Please Stay Tune To My Next Post On "Learn How To Cook Thai Style Coca-Cola Chicken"

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LEARN HOW TO COOK THAI GREEN CURRY SEAFOOD

Thai Green Curry Seafood

The Thai Green Curry Seafood (แกงเขียวหวานทะเล) in this case is home-made in the same recipe I used before to make the Thai Green Curry Chicken. This delicious dish is basically deeply aromatic and enriched with healthy homemade green curry paste, fresh coconut milk, marry well with Dory fish fillet, prawn and squid stuffed with minced pork ( You can also apply minced chicken or beef as well ). So, if you love seafood then you will enjoy this dish-it is a fantastic curry.

Thai Green Curry Seafood Ingredients will be as follows:

4 1/2 Tablespoon Fresh Home-Made Thai Green Curry Paste (Depends On How Hot & Spicy You Want It To Be)

You can refer to my previous post on "Learn How To Cook Thai Green Curry Chicken" to obtain my home-made Thai Green Curry Paste recipe as illustrated above:

5 Pieces Squids

1 Dory Fish Fillet

17 Pieces Prawns

300G Minced Pork

7 Round Eggplants

A Handful Of Pea Aubergines



Prepare 9 Fresh Kaffir Lime Leaves And Fold Into Half And Tearing The Leaf Away From Either Side Of The Stem.

A Handful Of Fresh Basil Leaves

1 Big Red & Green Chili

Big Chilies Finely Sliced

1 Bowl Fresh Coconut Milk

    

1 Coriander Root

          


4 Cloves Garlic



1/2 Teaspoon White Pepper Seed



2 Tablespoon Fish Sauce

                 

1 Teaspoon Palm Sugar

1 Tablespoon Oyster Sauce

1/2 Tablespoon Soya Sauce

Simple Step-By-Step Guide To Cook Thai Green Curry Seafood As Follows:

   

STEP 1
Prepare And Place All Your Ingredients (Coriander Root, Garlic And White Pepper Seeds) In A Mortar.

STEP 2
I Used A Mortar And Pestle For The Harder To Crush Items. Give All The Ingredients Above Pounding With The Mortar And Pestle To A Paste.  

STEP 3
Then Add In The Above Paste To The Minced Pork And Cream It With Oyster Sauce And Soya Sauce. 

STEP 4
Mix And Blend It Well. Set It Aside To Marinate For At Least 15 Minutes. 

STEP 5
Rinse The Squids Under Running Water By Carefully Removing The Internal Without Puncturing The Body So That They Can Be Stuffed. Then Stuff The Squids With Marinated Minced Pork And Cut Into 1 Inch Slices As Shown For Easier Cooking Purposes. Set Aside.        

STEP 6
Refresh Frozen Prawns By Soaking In Salted Water. You Might See The Black Vein That Runs Along The Back Of The Prawn Is The Digestive Tract. De-vein A Prawn By Using A Small Knife To Make A Slit Along The Middle Of The Back And Pull Out The Black Vein With The Help Of The Tip Of The Knife. Leave The Overall Shell As It Preserves The Juices And Natural Flavors.Further, It Looks Good When Cooked! Rinse Prawns Under Running Water And Keep Clean Prawns In Ice Water Until You Are Ready To Cook Them So As To Preserve Its Freshness. And Remember To Pat Dry With Paper Towels Before Cooking.   .

STEP 7
Rinse Dory Fish Fillet Thoroughly And Cut Into Chunks. Pat Dry With Paper Towels Before Cooking.


STEP 8
Soak Big Chilies, Basil Leaves, Round Egg Plants, Pea Aubergine In Rice Water Or Salted Water For At Least 10 Minutes So As To Easily Remove Insects or Pesticides. Then, Wash It Thoroughly With Clean Water.

STEP 9
Separate The Basil Leaves From The Stems And Set It Aside.

STEP 10
Cut Round Egg Plants Into Bite-Size Pieces And Soak In Salted Water So As To Prevent It From Turning Brownish In Color. 

STEP 11
Heat A Pot Over Medium High Heat. Pour In 1/2 Cup Of Coconut Milk In A Pot And Stir Occasionally, Until Oil Surfaces Or It Almost Separates.

STEP 12
Add The Green Curry Paste, Keep Stirring The Paste With Coconut Milk Well To Prevent It From Sticking To The Pot, Until Fragrant, And See a Film Of Green Oil Surfaces.

STEP 13
Add The Dory Fish Fillet And Squid Stuffed. Gradually, Add What Is Remaining Of Your Coconut Milk A Little At A Time And Stir To Combine. Bring To A Simmering Boil Over Low |Heat And Stir Occasionally, Until The Dory Fish Fillet And Squid Stuffed Is Cooked Through And The Sauce Thickens Slightly.

STEP 14
Then Add Prawns, Fish Sauce, Palm Sugar, Half The Basil Leaves, Pea Aubergines And Half The Kaffir Lime Leaves To Curry Mixture, Stir Until well Combined Into The Sauce and Continue To Simmer For 2-3 Minutes Or Until Prawns Have Turned Plump And Reddish In Color.

STEP 15
Remove From Heat. Ladle The Thai Green Curry Seafood Into A Serving Bowl. Garnish With The Remaining Basil And Kaffir Lime Leaves Before Serving. And That Is It, Your Thai Green Curry Seafood Is Ready And You Can Serve with Steamed Rice Alongside.


Foot Note:
Always Do A "TASTE-TESTING". If The Curry Is Not Salty, Then Add Fish Sauce (Instead Of Salt) Until Desired Taste Is Achieved.

Happy Cooking From Thai Thai Cuisine!

Please Stay Tune To My Next Post On "Learn How To Cook Thai Squid Stuffed Plain Soup"

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