Cookbook Thai Recipe

Mackerel Chili Paste Recipe Thai food cookbook – free PDF

Prepare a delightful Mackerel Chili Paste using our step-by-step guide and ingredients from the Thai Cuisine Cookbook. This culinary journey introduces you to the world of Authentic Thai Recipes, making it the Best Thai Cookbook for culinary enthusiasts. Learn the art of Easy Thai Cooking and explore the Exotic Thai Flavors that set this cuisine apart. Create Homemade Thai Meals that reflect the heart of Thai culture, and spice things up with Spicy Thai Dishes.

Begin your culinary adventure with Thai Appetizer Recipes, setting the stage for an exploration of Thai Cooking Essentials. Our Thai Cooking Guide and Techniques provide valuable insights, and the Thai Cuisine Cookbook serves as your companion throughout. Delight in Thai Culinary Delights, discover tried and true Thai Food Recipes, and unveil the secrets of the Thai Kitchen Cookbook. The Thai Recipe Book showcases the diverse world of Thai Street Food Recipes and the rich heritage of Traditional Thai Dishes.

For ready-to-eat meal service providers looking to establish their brand, we offer OEM services with a low MOQ (Minimum Order Quantity) of 3000pcs. Our products have a shelf life of 2 years, thanks to our Retort Sterilization technology.


  • 400g mackerel fish, cleaned and deboned
  • 10-15 dried red chilies, soaked in warm water until soft
  • 5-6 shallots, peeled and chopped
  • 4-5 cloves garlic, peeled
  • 2 stalks lemongrass, white part only, thinly sliced
  • 1 thumb-sized piece of galangal, peeled and sliced
  • 1 thumb-sized piece of turmeric, peeled and sliced
  • 3-4 kaffir lime leaves, thinly sliced
  • 1 tablespoon shrimp paste (belacan)
  • 2 tablespoons vegetable oil
  • 1 teaspoon sugar
  • Salt to taste


  1. Prepare the Mackerel:
    • Grill or bake the mackerel until it’s fully cooked. Let it cool, then flake the fish, removing any bones and skin.
  2. Prepare the Chili Paste:
    • In a blender, combine the soaked red chilies, shallots, garlic, lemongrass, galangal, turmeric, and shrimp paste. Blend until you get a smooth paste. You can add a bit of water if needed.
  3. Cooking the Paste:
    • Heat vegetable oil in a pan over medium heat. Add the chili paste and stir-fry until aromatic and the oil starts to separate, about 5-8 minutes.
  4. Add Flavors:
    • Add the flaked mackerel, kaffir lime leaves, sugar, and a pinch of salt. Continue cooking and stirring until everything is well combined and the flavors meld together. Taste and adjust the seasoning if necessary.
  5. Cool and Store:
    • Let the chili paste cool completely before transferring it to sterilized jars. Seal the jars and store them in the refrigerator. The paste can be kept for several weeks if properly stored.

Serve: Serve the Mackerel Chili Paste as a condiment with rice, noodles, or as a dipping sauce for various dishes. Enjoy the authentic flavors of Thai cuisine!

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  • Thai Cuisine Cookbook
  • Thai Culinary Delights
  • Thai Food Recipes
  • Thai Kitchen Cookbook
  • Thai Recipe Book
  • Thai Street Food Recipes
  • Traditional Thai Dishes
  • Love Destiny 2 (天生一对)

Enjoy your flavorful Thai dish inspired by Love Destiny 2!


  • 400克鲭鱼,清洗并去骨
  • 10-15根干红辣椒,用温水浸泡至软
  • 5-6颗小蒜头,剁碎
  • 4-5瓣大蒜,剥皮
  • 2根柠檬草,只使用白色部分,切成薄片
  • 1块姜黄,去皮切片
  • 1块蓝姜,去皮切片
  • 3-4片青柠檬叶,切成细丝
  • 1汤匙虾酱(belacan)
  • 2汤匙植物油
  • 1茶匙糖
  • 盐,根据口味添加


  1. 准备鲭鱼:
    • 烤或烘烤鲭鱼至完全熟透。让其冷却后,剥下鱼肉,去掉所有骨头和皮肤。
  2. 制作辣椒酱:
    • 在搅拌机中混合浸软的红辣椒、小蒜头、大蒜、柠檬草、姜黄、蓝姜和虾酱。搅拌至获得顺滑的酱糊。如有需要,可加入少量水。
  3. 炒制酱糊:
    • 在平底锅中加热植物油,中火。加入辣椒酱,翻炒至散发香气且油开始分离,大约5-8分钟。
  4. 调味:
    • 加入鱼肉、青柠檬叶、糖和少许盐。继续翻炒,直到所有食材充分混合且风味融合在一起。根据需要尝试并调整调味。
  5. 冷却和储存:
    • 在将辣椒酱完全冷却后,将其装入经消毒的玻璃罐中。密封罐子并存放在冰箱中。适当储存的情况下,酱料可以保存数周。

享用: 将马克鲁辣椒酱作为米饭、面条的调味品,或用作各种菜肴的蘸酱。尽情享受正宗的泰国美食风味!


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