Continuing from last week's article, this week's article will focus on seafood and stir-fried dishes and Thai fruits. Certainly the fruits and the seafood are two particular strengths of Thai cuisine, and taken together the articles for both weeks outline enough dishes to help fill many months with a wonderful variety of flavorful and healthy dishes.
Seafood
Thailand is one of the lucky countries where seafood is abundant. There is a wide variety of seafood to choose from at a reasonable price. While not everyone likes or used to seafood, there truly is much to choose from and any different flavors and textures, making it quite possible one would find some favorite dishes.
Goong Ob Wun Sen: steamed teamed prawns with glass noodles, ginger, cilantro and cilantro seeds
Ho Mok Pla: steamed fish custard
Ho Mok Ta Le: steamed seafood custard
Hoi Tod: fried oyster in batter with egg on the bed of beansprouts
Hoi Ma Laeng Phu Ob: steamed mussels with Thai sweet basil (Bai Ho Ra Pha), kaffir lime leaves, lemon grass and garlic
Hoi Nang Rom Sod: fresh oysters with chilies and garlic dipping sauce
Hu Cha Lam: shark fin soup
Kung Mungkon phao: Grilled lobster with chilies and garlic dipping sauce
Pla Kaphong Nueng King: steamed snapper (or other fish) with ginger and chillies
Pla Krug Phong Kari Tod: deep fried fish seasoned with curry
Pla Meuk Yang: grilled squid with chilies and garlic dipping sauce
Pla Nueng Khing: steamed fish with giner and chili
Pla Thod: Deep fried fish with chili dipping sauce
Poo Jaa: steamed crab with pork
Poo Kan Chiang Nueng: steamed crab sculls
Poo Nueng: Steamed crab with chilies and garlic dipping sauce
Poo Ob Phong Ga Ri: Steamed crab with yellow curry powder
Poo Pad Phong Ga Ri: Stir-fried crab with curry powder
