{"id":5758,"date":"2015-08-31T00:15:41","date_gmt":"2015-08-31T07:15:41","guid":{"rendered":"http:\/\/www.highheelgourmet.com\/?p=5758"},"modified":"2015-08-31T00:15:41","modified_gmt":"2015-08-31T07:15:41","slug":"thai-cannelloni-filled-with-fish-guay-tiew-lhord-pla","status":"publish","type":"post","link":"https:\/\/www.highheelgourmet.com\/?p=5758","title":{"rendered":"Thai Cannelloni Filled with Fish and Bean Sprout, Guay Tiew Lhord Sai Pla"},"content":{"rendered":"

\"Thai<\/a><\/p>\n

The title of this recipe might not be that exciting but this is something my editor\u2014who is usually the recipe tester\u2014said, \u201cIt\u2019s wonderful, eight flavors together all at once. Especially when wrapped with crunchy lettuce.\u201d This is a real explosion of flavors. Also, it\u2019s a dish that\u2019s not so well known to the non-Thai.<\/p>\n

This is also one of the noodles dishes. Did you see from the name? The word Guay Tiew means noodles, both in Thai and Teochew Chinese. Guay Tiew Lhord is one of the most popular snacks of all time in Thailand. Unfortunately, you will not see this dish fully wrapped in cannelloni style any more. It has been de-constructed a long time ago. Since my childhood, the Guay Tiew Lhord were not wrapped around the filling the way it should be.<\/p>\n

Then how do I know it used to be wrapped tube-like?<\/p>\n

Well\u2026the name gives the original shape away. Lhord isn\u2019t any royalty title but means \u2018tube\u2019 in Thai. The straw which is used to suck the coconut water from a whole coconut is also called a Lhord as well.<\/p>\n

Guay Tiew Lhord is one of the Teochew dishes that came with the migration of the Teochew Chinese to Thailand. No, the Chinese didn\u2019t call it Guay Tiew Lhord, but the Thai named it from the way that the Teochew used the uncut rice sheets, the same type as Guay Tiew Sen Yai<\/a> just never cut into strips, to wrap all the other accompaniments: bean sprouts, tofu pork, dried shrimp, mushrooms, etc.<\/p>\n

Later on, wrapping every tube before serving was abandoned, and Guay Tiew Lhord became a plate with noodles cut into strips, and all the other accompaniments would be thrown together with the noodles, and all will be tossed until they were well blended before eating.<\/p>\n

I will give you the recipe for that type of Guay Tiew Lhord some time later. This week let\u2019s focus on this yummy Guay Tiew Lhord Sai Pla, or the Thai cannelloni with fish, first.<\/p>\n

This is not seen at any restaurants in Thailand anymore these days. I don\u2019t know why. It\u2019s so delicious and healthy, but Thai people still do make it at home. This is one of my favorite weekend lunch meals, too.<\/p>\n

\"Thai<\/a><\/p>\n

As I described earlier, Guay Tiew=noodles, Lhord=tube, Sai=filling, Pla=fish. The fish used here can be any fish: catfish, tilapia, cod, salmon, etc. You just have to discard the skin and cook the fish. I started by cooking the fish in a microwave oven; it will be cooked again later not only one time but two more times.<\/p>\n

Ingredients for the fish<\/strong><\/p>\n

For fish meat I used cod, 2 filets, equalt to about one medium-sized fish, or about 10 oz. (280g) by weight. You can measure it as about 2 cups (You can also use grounded chicken or grounded pork. If you want to use pork or chicken, omit the galangal and use 2 tablespoons of Thai Trio.)<\/p>\n

Galangal 4-5 chips or 1-1\/2 tablespoons, chopped<\/p>\n

Thai Trio, garlic, white pepper, cilantro root all in equal part mush them really well 1-1\/2 tablespoons<\/p>\n

Salt 1 teaspoon<\/p>\n

Sugar 4 teaspoons<\/p>\n

(Optional) Fish sauce 1 tablespoon<\/p>\n

Oil for frying 1-2 tablespoons<\/p>\n

Method for the fish<\/strong><\/p>\n

1) Put fish in a bowl or plate and wrap the plate with Saran wrap, put it in the microwave oven and set it to high for 2 minutes. Take the plate out, turn the fish over and wrap it again, put it back in the microwave again for another 2 minutes, or until the fish is cooked through. (The cooking time will be vary depending on the power of your microwave oven) You could also steam the fish.<\/p>\n

\"Thai<\/a><\/p>\n

2) Mush the galangal into a paste.<\/p>\n

3) Put a wok or a pan on the stove at medium high, add oil,<\/p>\n

\"Thai<\/a><\/p>\n

wait until the oil gets hot and add the galangal and the Thai Trio, then stir-fry briefly until they release their fragrance.<\/p>\n

\"Thai<\/a><\/p>\n

4) Add the fish, including the water that cooked out of the fish, into the wok,<\/p>\n

\"Thai<\/a><\/p>\n

lower the heat to medium and use a spatula to break the fish into small pieces and stir-fry them, then adding salt, fish sauce and sugar, and stir-fry until everything is broken down to small pieces.<\/p>\n

\"Thai<\/a><\/p>\n

5) Taste test the fish. Make sure that it tastes good to you. If not, add salt or sugar as you prefer. You can add a little more water if it gets too dry or sticks to the wok. It should be somewhat dry, but not crispy or extremely dry.<\/p>\n

6) Once the spices herbs and the fish are blended well, turn off the heat.<\/p>\n

Ingredients for the cannelloni<\/strong> (for 4)<\/p>\n

Rice noodles sheets, 1 package (You have to make sure that the rice noodles sheets are fresh and soft or they will break when you’re wrapping. You can check the freshness by lifting the package. If the package curves down and feels really soft, that\u2019s fresh. If the package is stiff and bends only a little, don\u2019t buy it. \u00a0Go to another store or make your own.<\/p>\n

Fish, stir-fried from the recipe above 2 cups<\/p>\n

Bean sprouts, 3-4 cups<\/p>\n

Fried garlic in oil 1\/4 cup (see how to make it in the microwave here<\/a>)<\/p>\n

Red leaf lettuce, Green leaf lettuce or Romaine lettuce<\/p>\n

A bunch of cilantro<\/p>\n

Several other vegetables that you like<\/p>\n

Method<\/strong><\/p>\n

1) Wash and put the bean sprouts in a bowl, cover with Saran wrap<\/p>\n

\"Thai<\/a><\/p>\n

and microwave for 2-4 minutes until the bean sprouts are cooked. You can steam or blanch them too.<\/p>\n

\"Thai<\/a><\/p>\n

2) Unfold the rice sheet<\/p>\n

\"Thai<\/a><\/p>\n

and cut to size.<\/p>\n

\"Thai<\/a><\/p>\n

You will need sheets about 10\u201d wide and about 12\u201d long.<\/p>\n

\"Thai<\/a><\/p>\n

3) Put the cooked bean sprouts on the sheet,\u00a0add half a cup of the stir-fried fish and spread them all evenly.<\/p>\n

\"Thai<\/a><\/p>\n

Roll the rice sheet around the filling<\/p>\n

\"Thai<\/a><\/p>\n

roll as tight as you can.<\/p>\n

\"Thai<\/a><\/p>\n

Then move the tube onto a plate. \u00a0Repeat until you use all of the bean sprout and the fish. You should get about 4 cannelloni.<\/p>\n

\"Thai<\/a><\/p>\n

4) Wrap the plate with Saran wrap<\/p>\n

\"Thai<\/a><\/p>\n

and put it in the microwave for 4-5 minutes, or steam for 10 minutes until the noodles are cooked.<\/p>\n

5) Put the cannelloni on a plate, cut, dress with the fried garlic and its oil. Drizzle with the sweet and spicy soy sauce (recipe below).<\/p>\n

\"Thai<\/a><\/p>\n

You should use the lettuce to wrap each piece of cannelloni and eat with other vegetables.<\/p>\n

\"Thai<\/a><\/p>\n

Sweet and spicy sauce<\/strong><\/p>\n

Sweet dark soy sauce 3 tablespoons<\/p>\n

Black vinegar or Worcestershire sauce 1 tablespoons<\/p>\n

Light soy sauce 1 teaspoon<\/p>\n

Sriracha sauce 1 tablespoon<\/p>\n

Method<\/strong><\/p>\n

Mix everything together, taste it and adjust.<\/p>\n

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\n<\/strong>
\n\u0e40\u0e04\u0e23\u0e37\u0e48\u0e2d\u0e07\u0e1b\u0e23\u0e38\u0e07\u0e44\u0e2a\u0e49\u0e1b\u0e25\u0e32 <\/strong>(\u0e2a\u0e33\u0e2b\u0e23\u0e31\u0e1a\u0e01\u0e34\u0e19\u0e2a\u0e31\u0e01\u0e2a\u0e2d\u0e07\u0e2a\u0e32\u0e21\u0e04\u0e19)<\/p>\n

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\u0e40\u0e01\u0e25\u0e37\u0e2d 1 \u0e0a\u0e49\u0e2d\u0e19\u0e0a\u0e32<\/p>\n

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\u0e27\u0e34\u0e18\u0e35\u0e17\u0e33<\/strong><\/p>\n

1) \u0e19\u0e36\u0e48\u0e07\u0e2b\u0e23\u0e37\u0e2d\u0e40\u0e2d\u0e32\u0e1b\u0e25\u0e32\u0e40\u0e02\u0e49\u0e32\u0e44\u0e21\u0e42\u0e04\u0e23\u0e40\u0e27\u0e1f\u0e08\u0e19\u0e40\u0e19\u0e37\u0e49\u0e2d\u0e1b\u0e25\u0e32\u0e2a\u0e38\u0e01 \u0e43\u0e0a\u0e49\u0e0a\u0e49\u0e2d\u0e19\u0e15\u0e31\u0e14\u0e40\u0e1b\u0e47\u0e19\u0e0a\u0e34\u0e49\u0e19\u0e40\u0e25\u0e47\u0e01\u0e46\u0e23\u0e2d\u0e44\u0e27\u0e49 \u0e2d\u0e22\u0e48\u0e32\u0e17\u0e34\u0e49\u0e07\u0e19\u0e49\u0e33\u0e17\u0e35\u0e48\u0e44\u0e2b\u0e25\u0e2d\u0e2d\u0e01\u0e21\u0e32\u0e08\u0e32\u0e01\u0e1b\u0e25\u0e32<\/p>\n

2) \u0e40\u0e2d\u0e32\u0e01\u0e23\u0e30\u0e17\u0e30\u0e15\u0e31\u0e49\u0e07\u0e44\u0e1f \u0e43\u0e2a\u0e48\u0e19\u0e49\u0e33\u0e21\u0e31\u0e19\u0e41\u0e25\u0e49\u0e27\u0e40\u0e2d\u0e32\u0e2a\u0e32\u0e21\u0e40\u0e01\u0e25\u0e2d\u0e01\u0e31\u0e1a\u0e02\u0e48\u0e32\u0e25\u0e07\u0e44\u0e1b\u0e1c\u0e31\u0e14\u0e2a\u0e31\u0e01\u0e04\u0e23\u0e39\u0e48 \u0e44\u0e21\u0e48\u0e43\u0e0a\u0e48\u0e40\u0e08\u0e35\u0e22\u0e27\u0e19\u0e30 \u0e41\u0e04\u0e48\u0e1c\u0e31\u0e14\u0e1e\u0e2d\u0e2b\u0e2d\u0e21<\/p>\n

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\u0e40\u0e04\u0e23\u0e37\u0e48\u0e2d\u0e07\u0e1b\u0e23\u0e38\u0e07\u0e01\u0e4b\u0e27\u0e22\u0e40\u0e15\u0e35\u0e4b\u0e22\u0e27\u0e2b\u0e25\u0e2d\u0e14<\/strong><\/p>\n

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\u0e01\u0e23\u0e30\u0e40\u0e17\u0e35\u0e22\u0e21\u0e40\u0e08\u0e35\u0e22\u0e27<\/p>\n

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\u0e27\u0e34\u0e18\u0e35\u0e17\u0e33<\/strong><\/p>\n

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\u0e19\u0e49\u0e33\u0e08\u0e34\u0e49\u0e21<\/strong>\u0e43\u0e2a\u0e48\u0e0b\u0e35\u0e2d\u0e34\u0e4a\u0e27\u0e2b\u0e27\u0e32\u0e19 \u0e19\u0e49\u0e33\u0e2a\u0e49\u0e21\u0e2b\u0e23\u0e37\u0e2d\u0e08\u0e34\u0e01\u0e42\u0e09\u0e48\u0e27 \u0e0b\u0e35\u0e2d\u0e34\u0e4a\u0e27\u0e02\u0e32\u0e27 \u0e1e\u0e23\u0e34\u0e01\u0e41\u0e14\u0e07\u0e15\u0e33 \u0e19\u0e49\u0e33\u0e15\u0e32\u0e25\u0e19\u0e34\u0e14\u0e2b\u0e19\u0e48\u0e2d\u0e22\u0e16\u0e49\u0e32\u0e0a\u0e2d\u0e1a\u0e2b\u0e27\u0e32\u0e19\u0e21\u0e32\u0e01<\/p>\n

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The title of this recipe might not be that exciting but this is something my editor\u2014who is usually the recipe tester\u2014said, \u201cIt\u2019s wonderful, eight flavors together all at once. Especially when wrapped with crunchy lettuce.\u201d This is a real explosion of flavors. Also, it\u2019s a dish that\u2019s not so well known to the non-Thai. This […]<\/p>\n","protected":false},"author":1,"featured_media":5762,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_coblocks_attr":"","_coblocks_dimensions":"","_coblocks_responsive_height":"","_coblocks_accordion_ie_support":"","_crdt_document":"","footnotes":""},"categories":[55,51,65,16,67,17,37,54,34,84,44,25,38,72],"tags":[3,10,12,14,66,15,20,21,41,42,26],"class_list":["post-5758","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-clicking-in-the-kitchen","category-finger-food","category-fish","category-gluten-free","category-healthy-food","category-lunch","category-noodles","category-small-bites","category-snack","category-steam","category-stir-fry","category-thai","category-thai-noodles","category-vegetable","tag-asian","tag-cooking","tag-easy-recipes","tag-food","tag-galangal","tag-gluten-free","tag-recipe","tag-rice","tag-salad","tag-seafood","tag-thai-food"],"_links":{"self":[{"href":"https:\/\/www.highheelgourmet.com\/index.php?rest_route=\/wp\/v2\/posts\/5758","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.highheelgourmet.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.highheelgourmet.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.highheelgourmet.com\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.highheelgourmet.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=5758"}],"version-history":[{"count":0,"href":"https:\/\/www.highheelgourmet.com\/index.php?rest_route=\/wp\/v2\/posts\/5758\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.highheelgourmet.com\/index.php?rest_route=\/wp\/v2\/media\/5762"}],"wp:attachment":[{"href":"https:\/\/www.highheelgourmet.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=5758"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.highheelgourmet.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=5758"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.highheelgourmet.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=5758"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}