Sawaddee ka welcome to hot Thai kitchen today I'm gonna make a much much requested dish called
kanom jeen namya now kanom jeen is a type of round rice noodles and Namya is the name of the
sauce that's going to go on top of these noodles now I like to think of these as the Thai version
of spaghetti because we serve cannot deal with lots and lots of different types of sauces and
it's got rid of the same consistency as pasta sauces so not too soupy and this particular
sauce that Nemea sauce is very popular in the south and I grew up in the south so I grew up
eating this all the time so I'm really excited to be finally doing this recipe let's get started so
numb yeah sauce is basically a curry thickened with fish you see how in a second I've got a pot
here with a little bit of water and I'm going to poach my fish but first I want to flavor well sort
of yeah flavor the broth with some herbs I've got some lemongrass that I've just smashed also
some galangal that I've slice thinly dropping those in now the most important herb though is
a chai so this is got Thai in English it's called finger root because it's sort of like the size of
a finger grow underground it has this beautiful cooling almost a little bit medicinal but in a
good way it's really hard to describe unless you smell it this is a fresh version that's really
really hard to find a lot of Asian grocery stores will carry the jarred ones sometimes their whole
like this one and it's just in brine and sometimes it's julienned and you can use those as well this
is actually a pretty good substitute if you can't find it just leave it out like there's really no
good substitute but I have to say that it is a major unique flavor in this dish so if you
decide to leave it out just know that the flavor will really be quite different at the end of the
day it's still going to be good it's just not going to be kind of ginam yeah flavor okay so
do look for that if possible just slice this up really roughly it's almost smells a little spicy
like a little peppery and so the fish so I am using tilapia for this and this is just frozen
tilapia we're gonna mush this fish up later so it really doesn't matter what you use just something
inexpensive and mild flavor okay just gonna let this poach until it's cooked alright so
the fish is done and you know it's done by simply just trying to break it off and if it comes off
easily then it's done now I'm just gonna take the fish and put it in my mortar and pestle yes this
is an interesting method for some of you perhaps these herbs are done I'm just gonna fish them out
but I'm saving the water cuz that water now has some of fish flavor and some of the herbs aroma
alright I'm just gonna let this sit and now let's make the curry paste so as with any Thai curry
paste we need some chilies so I'm using some dried chilies these are actually not Thai dried chilies
I don't have those right now but you can choose any kind the bigger they are the milder they tend
to be so these are spicy ish but not as spicy as it's hye-won so we can actually use more and what
I did is I cut them I took the seats out and I let them soak in hot water just for 15-20 minutes
until they're rehydrated and that just helped them grind a little bit better as you notice the seeds
will fall to the bottom if you don't want it spicy you just leave the seats at the bottom and the
rest of the ingredients are really classic curry paste ingredients such as lemongrass some galangal
and Miley if you want to throw in the herbs that you fished out from the fish poaching and throw
them in here you can as well nothing wrong with that some more catch eyes or some more finger
roots this time I've just chopped them up some shallots lots of shallots I don't think there's
a single Thai curry paste that I can think of that doesn't contain shallots and garlic turmeric and
turmeric I'm using fresh you can use a teaspoon of turmeric powder if you want now I'm going to blend
this but I'm going to add some of my coconut milk in here just to help it go I forgot to add my more
encouragement and that is fermented shrimp paste or guppy I really like it but you may think it's
a bit of a strong smell if you don't have it don't worry about it it adds saltiness and also really
like a punch of umami it really lifts the flavour that smells like come on feeding them yeah so now
I'm going to pour this into that pot that we had the fish watering earlier so I'm going to bring
my sauce to a simmer and now I'm going to add the rest of my coconut milk now the fish so got
my fish here my Morton pesto and I'm just gonna pound it until it's light and fluffy and that is
going to be my sauce thickener this is why you don't want to go with an expensive fish so now
I'm just gonna take all of my fluffy fish and add it to my sauce you know my guess is that back in
the day when people came up with this recipe it was a really good way of making a small amount
of fish stretch out a small amount of fish so everybody in the family can get a little bit of
protein look how thick and luscious that is so now I'm going to season this really simply with some
fish sauce but I'm not adding all of it just half of it because we're gonna let this reduce and you
know you just never know a little bit of sweetness to balance the saltiness with palm sugar all right
now let this simmer for 15 to 20 minutes you want to cook all the herbs and mingle and marry the
flavors and then we are so close to being done let's talk new dough so cannabis or to tender
round and sort of the size of a spaghettini so smaller than spaghetti I can't get fresh
condoms in here so I get the dry one okay which you can get in an Asian grocery store there are
a couple of sizes make sure you get the fine one and all I did was drop these into boiling water
for about seven minutes then I take them out and put them in a bowl of cold water that will wash
away the starch which make the noodles really sticky and also stop them from cooking then I
grab them and put them in a cute little bundle on some paper towel to help absorb extra liquid
and it'll also make them easy to portion out at the end because if they're in a big bundle then
if you're going to have a hard time trying to separate them out into different portions right
so like this you know one person can take two of these little bundles if you can't find this
there are a couple of options options there is something like this which is also rice noodles
and they come in little discs like this and this one is from Thailand actually it's dry condom tea
and it's actually made for kind of din but it's made from wheat okay the texture is similar to
the rice noodles so lots of different options here you really can't go wrong all right the sauce is
done and it smells fantastic I'm gonna give it a final taste oh just love love love that smell oh
so good mmm I gotta put some more fish sauce in oh it's got a kick whoo and I'm also going to add
some tamarind juice so how much juice I don't want this to taste sour but it will sort of brighten
up all the flavors final taste after adding the tamron mmm perfect oh so good I'm gonna grab just
a couple of bundles of my condom tea now these are at room temperature if you want you can heat this
up in the microwave or steam it and now kinome dean always comes with lots of different sides
oh the sauce on the noodles Oh like God look how good that is now I know it looks really
beautiful now but there's no choice but to just mess it all up there you go and I love making
my own because sometimes you go to Thailand and you know they try to save on cost and they give
you so little fish and the sauce is quite thin and runny when you make it yourself you can be
as generous as you want and I like it's rich and full of fish oh that's good Wow every time I eat
it I'm surprised how good it is and it's just such an amazing aroma of the combination of all
the different herbs the flavor from the Thai really comes out wow this really reminds me of
when I was living in happy.i because when I was growing up in the southern part of Thailand we
would go to a place that specializes in Panama Deana meow all the times when I eat this it
just brings back childhood memories and it's a really really easy curry to make so I hope you
give this a try this is not something you can find in most high restaurants so if you wanna
know what this is like you gotta make it yourself or go to Thailand so the recipe as always will be
unhappy eye-catching calm when you make it send me a photo on Facebook Twitter or Instagram
and I will see you next time for your next delicious Thai meal if you can't find it fresh
I have it somewhere somewhere