Showing Tag: "meat pork chillie "fish-sauce"" (Show all posts)

Muu Tod Gratiam Phrig Thai หมูทอดกระเทียมพริกไทย (Pork with Garlic and Pepper)

Posted by Kroocrew on Monday, May 9, 2011, In : Thailand 

This is a very typical lunch dish. It's available in most on the street restaurants and a common and popular choice in guesthouses in Thailand.

Once again freshness is the element that brings this dish to the highest enjoyment.

  • vegetable oil, 2 tbsp
  • pork fillet, 500 g
  • garlic, ½ bulb or 1 bulb of Thai garlic
  •  coriander roots, 10
  • light soy sauce, 1 tbsp
  • oyster sauce, 1 tbsp
  • fish sauce1 tbsp
  • sugar
  • white peppercorns, 2 tsp
For the dip:
  • garlic, 5 cloves
  • green Thai chillies (prik kee noo), chopped...

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Pork Skin Salad ยำหนังหมู (Yam Nang Moo)

Posted by Kroocrew on Monday, March 28, 2011, In : Thailand 

Image © All Rights Reserved. Used with the kind permission of Mr Jake Slagle.

This is a typical Lao/Thai salad with all the herbal input, the spice of chillie, the tang of lime juice and the nutty flavour of toasted sticky rice. For me this has the strongest Thai/Lao feel of any dish.

 The real individuality of this salad is its consistency. It has a "love it or hate it quality", a chewy firm gel like consistency of the softened pork skin and no other element of the pork. I have never read an...
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Klour Kling คั่วกลิ้ง

Posted by Kroocrew on Saturday, December 4, 2010, In : Thailand 

  • 220 gm (½ lb) finely minced pork.
  • Red Curry Paste. 2 ½ Tbsp
  • Kapi 2/3 Tbsp.
  • Kaffir lime leaves, 4-5.
  • Granulated sugar
  • Fish sauce.
  1. Finely slice the Lime Leaves and set aside.
  2. Stir-fry the meat on high heat with frequent mixing. Need to drive out moisture so as to obtain a roasted flavour rather than a steamed flavour.
  3. Add the chillie paste and Kapi.
  4. Stir continuously on the high heat.
  5. Add  fish sauce and a half Tbsp of sugar. Mix and taste and adjust the Fish-sauce or Sugar as pr...

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