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Welcome
\ Travel \ Thai Cuisine
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Ingredients: |
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For
2 servings |
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70
g. (2 oz.) |
pork |
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100
g. (3 1/2 oz.) |
vermicelli,
soak in water until soft |
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2
tbs. |
instant
hung lay curry paste |
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1
tsp. |
shrimp
paste |
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5
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dried
chillies |
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2
tsp. |
shallots,
finely chopped |
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2
tsp. |
garlic,
finely chopped |
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1
tsp. |
lemongrass,
finely chopped |
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4
slices |
galangal |
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6
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kaffir
lime leaves |
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2-3
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crisp
eggplants, cut into quarters |
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1/4
cup |
long
beans, cut into 2 cm. (1 inch) long pieces |
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30
g. (1 oz.) |
pickled
bamboo shoots, cut into small pieces |
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20
g. (3/4 oz.) |
pickled
cabbage, shredded |
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2
tbs. |
tamarind
juice |
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1
1/2 tsp. |
palm
sugar |
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1
tsp. |
dark
soya sauce |
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Preparation:
1.
In a mortar, pound dried chillies, shallot,
garlic and shrimp paste together until blended
well.
2. In a frying pan, heat the oil and stir-fry
the instant hung lay curry paste with the
chillies mixture (from step 1) lemongrass,
galangal, kaffir lime leaves and pork until
the pork is cooked.
3. Add crisp eggplants and long beans, stir
fry until they become soft. Then, add bamboo
shoot and pickled cabbage. Stir-fry.
4. Season with tamarind juice, palm sugar
and dark soya sauce. Add vermicelli and
stir-fry until all mixed well. Remove.
Note
: "Gaeng Hoh" means the "mix
all together". The dish consists of
almost all common ingredients of northern
dishes stir-fried together.
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