In Thailand Short mackerel
steamed , salted pla thu sold @ thanin market in chiang mai, thailand
ready eat pla thu
fried short-bodied mackerel (hasa-hasa, tomato-mango , vinegar-onion sauces, philippines)
yam pla thu thai salad made short mackerel.
pla thu (thai: ปลาทู; rtgs: pla thu) important fish in thai cuisine, sold in market head bent downwards, gives characteristic shape. pla thu typically fried , eaten nam phrik kapi, boiled , raw vegetables , leafy greens, pieces of cha-om omelette, essential in many other preparations. name pla thu applied indian mackerel (rastrelliger kanagurta), prepared in same way.
in traditional way of processing pla thu preservation, gills removed , head of fish bent downwards forcefully towards belly breaking backbone. done allow 3 fishes fit small open-work bamboo basket of predetermined size. once in baskets, fish boiled few minutes in large basins of sea-water salt added @ 1 kg (2.2 lb) of salt every 4 litres (0.88 imp gal; 1.1 us gal) of water. in thai cuisine, processed pla thu eaten fried in combination nam phrik kapi, spicy dip made shrimp paste, dried prawns, lime juice, fish sauce, , small pea eggplant, rice , steamed, raw, or fried vegetables.
the pla thu prepared in way keep long time in refrigerator. in former times, kept 2 weeks without refrigeration long boiled few minutes every 2 days. in manner, sea fish reach many places in interior thailand, chiang mai area in far north , remote places in isan, appreciated.
fresh pla thu commonly used make soups such tom yam pla thu. fish popular in thai culture samut songkhram f.c. has pla thu in emblem.
in 1870, anna leonowens described importance of fish thailand in book english governess @ siamese court: stream rich in fish of excellent quality , flavour, such found in of great rivers of asia; , noted plathu, kind of sardine, abundant , cheap forms common seasoning labourer s bowl of rice. siamese experts in modes of drying , salting fish of kinds, , large quantities exported annually java, sumatra, malacca, , china .
the entrails of mackerel 1 of main ingredients of tai pla sauce, used in preparation of well-known kaeng tai pla curry.
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