Recipes

Sen Chan Pad Poo

Makes : 5 servings
Ingredients :
200 g. Dry Chan Noodle
1-2 Whole Sea crab
5 Shallots, medium size
3-4 Cloves Garlic, medium size
5-7 Dry Chilli, large size
1 tsp. Shrimp paste (Kapi)
5 Cucumber
100 g. Chinese Chives
2-3 tbs . Vegetable oil Palm sugar, Fish sauce and tamarind sauce to taste

Preparation:
1. Soak Chan noodles in water for 5-7 minutes until soft. Strain and leave to dry.
2. Clean and cut up the crab. Remove shell and lungs.
3. Peel shallots and garlic. Remove all seeds from dry chilli. Clean them all. In a mortar, gently pound the shallots, garlic and dry chilli together until you get fine paste, add shrimp paste and pound further until well mixed.
4. Cut up Chinese chive into 1 1/2 inch-long pieces. Clean and leave to dry.
5. Clean cucumber. Half and cut up into pieces lengthwise.
6. Fry the paste from Step 3 over moderate heat until it gives aroma and turns red. Add palm sugar, fish sauce and tamarind sauce. Add 1/2 cup of water. The taste should be a combination of salty, sour and sweet. Originally, the Chantaburi people would rather have the dish to taste a bit sweet.
7. Add the sea crab. Stir fry until well cooked. To help shorten the process, cover the pan with a lid after adding the crab. Once the crab is cooked, remove the crab from the pan.
8. Add the noodles in the fried paste. Stir -fry until the noodle becomes soft and is mixed well with the paste. Add more water if it becomes too dry. Lower the heat and add back the cooked crab, Chinese chives and cucumber. Stir-fry until well mixed.