Wednesday, October 30, 2013

[Tony's Creation]Mussel in Thai Chili sauce

  [Prep 準備: 20 minutes | Cook 烹調: 20 minutes| Serve 份量: 4 | Calories 熱量: 320 per serving ] 
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Chili Paste Soya Bean Oil (Nam Prik Pao)
Thai Chili paste (aka "Nam Prik Pao") is one of the most — if not the most — versatile composite ingredients in Thai cooking that I can think of. It is intense and complex, but not in an in-your-face kind of way; it also features pretty much all of the tastes associated with traditional Thai food sans the usual herbs. Each spoonful packs so much flavor, and a little goes a long way

.: 材料 Ingredients :. 
1- Bacon, diced, 200g
2- 1/2 Medium onion, peeled, sliced
3- 1 bell pepper, cored, sliced
4- Fresh mussels, 500g
5- Thai basil, 8-10 leaves
6- minced garlic, 1 tbsp
7- 1 Shallot, peeled, diced

.: 汁料 Sauce mixtures :.
1- 1 tsp sugar
2- 1/2 cup of hot water
3- 1 tbsp of fish sauce
4- Chili Paste With Soya Bean Oil, 2 tbsp

 .: 做法 Directions :.
Step 1:
Heat the pan with 1/2 tsp of oil over medium high heat.  Add in the bacon and pan-fry it until the bacon is crispy.  Add in the garlic, shallot, and onion with 1/3 tsp of salt.  Stir-fry the ingredient for 2 minutes. 
Step 2:
Add in the bell pepper and mix it well.  Stir-fry the ingredients for 2 minute.  Add in the mussel and the sauce mixture and bring it to boil.   Cover and simmer for 5 minutes or until the mussels are cooked.  Add in the basil and mix it well.  Dish it up and serve it hot.

.: 小貼士 Cook's notes :.
1- Check the following site to learn how to clean the mussel properly:
2- Discard the mussel if the shell remains closed after simmering.
3- Adjust the fish sauce portion accordingly as different brand of fish sauce has different taste.
4- It is fine to use the frozen cooked mussels instead of fresh mussel. It is better to use chicken broth instead of water in this case.
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