Thai Food Recipe: Hoi Malang Puu Pad Cha (Sea Mussel Stir-Fry)
Prepare:
2 pounds sea mussel
1 tbsp. fish sauce
1 / 4 cup stock or just water
1/2 cup sliced cumin leaves
1 tsp. sliced galingale
1 tbsp. vegetable or olive oil
2 tbsp. fresh and young pepper
Paste:
5 cloves garlic
8 red chili peppers (guinea-pepper)
3 lemongrasses
2 tbsp. sliced kaffir lime leaves
1 tsp. black pepper
Cooking Instructions:
1. Ground the paste ingredients altogether.
2. Next, heat the pan and put olive oil. When it’s hot, put 2 tablespoons of the paste from number 1. Stir for 2 seconds.
3. Add sea mussel, fish sauce, water and cook for about 5 minutes.
4. Put cumin, galingale, and fresh peppers. Mix well and turn off the fire.
Note from Vern:
This is one of Joy’s absolute favorites. She has this a couple times a month here at home, and I don’t know how many times out at restaurants with her friends! One of her favorites to get anywhere, anytime!
