Wednesday, 14 March 2012

ปลาหมึกนึ่งมะนาว/ Pla Meuk Neung Ma-Nao/ Steamed Squid with Lime Sauce Recipe (step by step photos)

Steamed Squid with Lime Sauce in Thai called "Pla Meuk Neung Ma-Nao". This delicious squid preparation is an excellent fresh and healthy side dish. It is a sour, sweet, salty and spicy steamed squid typical in Thailand and Laos. Literally, the words " Pla-Meuk Neung Ma-Nao " are derived from three Thai words: "Pla-Meuk", "Neung" and "Ma-Nao". "Pla-Meuk" refers to squids. "Neung" mean steam and "Ma-Nao" refers to limes.

  • 4 medium size prepared squid 
  • 200 grams skinless, boneless, chopped chicken breast 
  • 5 to 6 cloves garlic, coarsely chopped 
  • 8 small chilies, coarsely chopped 
  • 2 tablespoons fish sauce 
  • 3 tablespoons lime juice 
  • 1/2 tablespoon sugar 

  • 1/2 teaspoon black pepper 
  • 2 coriander root, finely chopped 

  • Coriander leaves for garnish


1. Mix together chicken, black pepper and coriander root. Fill

    the chicken mixture into the prepared squids until almost full. 
    Arrange the squids on a stainless steel dinner plate. Use
    knife to make 3 to 4 cuts on the squids. Set aside. 

2. For Lime Sauce Ingredient. Mix together lime juice, fish 

    sauce and sugar. Stir until sugar is dissolve. Add in chilies
   and garlic. Stir just combined. Taste-test the sauce. It 
    should be tangy-a balance of salty, sweet, spicy, and sour.
    Adjust it to your taste by adding more fish sauce if not salty 
    enough, more lime juice if too salty or sweet, more sugar if 
    too sour, or more chilies if not spicy enough for your taste. 

3. Bring several inches of water to boil in a steamer. Pour 1 

    tablespoon of lime sauce (liquid only) onto the squibs, and 
    then place the plate into a steamer and cover. Briefly steam
    until done, about 6 to 7 minutes. 

4. Once cooked remove squids from the heat. Cut the squid into 

    bite sized chunks and arrange on serving plate. Pour the sauce 
    over the squid and garnish with the coriander leaves. 

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