Phat phrik khing mu kap thua fak yao
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 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 | ||
Directions
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