Thai Party Food


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Serve delicious treats at your next holiday gathering

1. Crab And Pork Stuffed Shells (Poo Jah)

2. Miang Kam      3. Satay         4. Stay Lue Barbecues

5. Fried Fish cakes (Thot Man Pla)

6. Chicken Wrapped In Pandanus Leaf (Gai hor Bai Toey)

7.Crab Spring Rolls (Po-Pia Thot ) 
     8. Yam Neau Yang (The sour salad with roasted beef)

 



1. Crab And Pork Stuffed Shells (Poo Jah)

 

This is traditionally made from small whole fresh crabs. The fresh crabs are droped into boiling water to quickly cook After they cool a bit you split the shells and remove the meat. You use the top shell to hold the pu ja.

Sometimes I just use Dungeness crab or even good quality canned crab in the tin. I only use the really good quality which costs $10 to $20 for a 1# can. You can use those cute little ramekins instead of crab shells for this tasty appetizer, although the shells make a fun first course or appetizer.

You should use a bamboo steamer or a steamer with a towel under the lid to prevent condensation dripping on the crab.

1 duck egg (or large hen's egg)
2 Tbs minced garlic
2 Tbs chopped coriander/cilantro (including the root if possible)
4 oz. crabmeat
4 oz. lean ground pork
2 Tbs fish sauce
1 Tbs light soy sauce
Pinch of sugar

Combine all the ingredients in a food processor, and then spoon a quarter of the mixture into each of four crab shells or ramekin dishes, and steam for about 15 minutes until cooked.

Serve on a leaf or two of lettuce.

Garnish with slivered lengthwise red and green chiles and coriander leaves.

Note: You can make this spicy by adding a little minced Thai chiles (phrik chee fa).

                                                      by  Mary-anne Durkee