Thread: Pla Muak or Thai Squid

Boat bringing in the nights catch of squid. Pla Muk or Pla Muak, choose your own spelling because google doesn't care

For catching the squidhey just use lights to attract them and scoop them up in nets, not sure if it is my imagination or not, but over the years the portions of squid seem to have gone down in size, although maybe because they haven't gone up in price they are using smaller ones? Over fished or just downsized? Your guess is as good as mine on these squid questions. Any squid experts reading this?



With only 2 pieces of sun dried squid left he can thank Buddha the boat is on its way.

But this squid is the good stuff, it may stink to high heaven, it maybe as tough as your 20 year old leather boots, do you remember your old grannies twin tub washing machine with the wrangler* the 2 rollers you put clothes through to help dry them out*, well those 2 squid will go through the wrangler, they will then be put on the BBQ grill to heat them up, and there you have it, they will be served up with a nice spicy dip, damn good eating, but boy does it stink.

He also sells the Isaan Thai sausage, these are called Sai Grok in Thai, packed with minced pork, garlic and sticky rice, there are many different versions of the Isaan sausage and all are packed solid with strong flavours, these Thai sausages are probably like nothing you have ever had before.



Squid, chicken and hotdogs, all ready to go on the BBQ. This squid is fresh, it will be cooked on the BBQ, then chopped up into bite sized pieces, at the back right of the photo are 2 containers of sauces/dips, sweet and spicy, with your BBQued squid you will also get a bag of the dip, this is probably one of my favourite Thai dishes, the dip isn't too spicy so wont kill you, think the sweetness of the dip calms down the chili a bit.



Sod the hotdogs, we want squid, a more traditional way of doing the squid.

Yum Pla Muk Recipe

4 to 6 servings
Ingredients

Squid, cleaned, bodies cut in 1/4-inch rounds -- 1 to 1 1/2 pounds
Limes, juice only -- 2 tablespoons
Fish sauce -- 2 tablespoons
Garlic, minced -- 2-3 cloves
Red Thai or serrano chile peppers, minced -- to taste
Lemongrass, white part only, minced -- 1 stalk
Shallots or scallions, minced -- 1-2 tablespoons
Galangal or ginger, peeled and minced -- 2 (1/4-inch) slices
Salt and pepper -- to taste

Method

Bring a large pot of salted water to a slow simmer. Add the squid and simmer, stirring, for about 1 to 2 minutes. Drain immediately in a colander and rinse with cold water to stop the cooking.

Mix the remaining ingredients together in a large bowl. Add the squid and toss to coat.

Chill for at least 30 minutes to allow flavors to meld. Adjust seasoning and serve cold or at room temperature.

Yum Pla Muk Variations

The dressing ingredients may be pureed in a food processor or blender for better results. Alternatively, use a large mortar and pestle, traditional for the task in Thailand.

Add 1 tablespoon of chile sambal for more color and spice.
Shred 1/2 bunch Thai basil and stir into the salad.



More Thai Recipes.

Thai Food For Newbies