phat phrik khing mu kap thua fak yao

Categories
Ham/pork
Vietnam
Update
Yield
1 Servings
MeasureIngredient
3 eaches Dried small chinese chilies (or 3 tsp. Thai red chili paste)
7 eaches Shallots
1 teaspoon Galangal
1 tablespoon Chopped lemon grass
5 eaches Pepper corns (or equiv. amount of freshly ground pepper)
1 teaspoon Chopped coriander root (I substitute coriander seed)
1 teaspoon Grated kaffir lime rind (you can use a regular lime rind)
4 eaches Kaffir lime leaves, chopped
1 teaspoon Salt
1 teaspoon Shrimp paste (this ingredient is ESSENTIAL for the recipe)
2 tablespoons Ground dried shrimp
1 pounds Lean pork (You can substitute boneless chicken and
  Crumble bacon over the dish before serving)
½ pounds Yard-long beans (or substitute green beans if you must)
2 tablespoons Cooking oil
1 tablespoon Palm sugar (you can use brown sugar or even white sugar)
2 tablespoons Fish sauce (available at all asian markets)
  PREPARATION

INGREDIENTS FOR THE CHILI PA

2 GARLIC BULBS (THAT'S BULBS

OTHER INGREDIENTS

++ place the chili paste ingredients in a mortar and pound until thoroughly ground and mixed (I use a food processor). ++ wash the pork, cut into long, thin slices, and marinate in 1 Tbsp. fish sauce.

++ wash the beans, cut into 1 inch lengths, boil until just cooked, and drain. ++ heat the oil in a wok (or large skillet), fry the pork until done, then remove the prok from the pan and set aside. ++ put the chili paste in the wok and fry until fragrant (a euphemism, really!), then add the pork, sugar, fish sauce, and beans. Stir-fry until thoroughly mixed and uniformly hot. Serve. The lime-shrimp flavor is what makes this dish interesting and "savory". I Hope you enjoy the recipe, and I suggest getting the superb book from: SLG Books, PO Box 9465, Berkeley CA 94709 I made PHAT PHRIK KHING MU KAP THUA FAK YAO today, (savory stir-fried pork

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