Phat Phrik Khing Mu Kap Thua Fak Yao Recipe
Yield: 1 ServingsRecipe by luhu.jp
Ingredients:
INGREDIENTS FOR THE CHILI PA
3 each: Dried small chinese chilies, or 3 tsp. Thai red chili paste
7 each: Shallots,
2 GARLIC BULBS (THATS BULBS
1 tsp: Galangal,
1 tbsp: Chopped lemon grass,
5 each: Pepper corns, or equiv. amount of freshly ground pepper
1 tsp: Chopped coriander root, I substitute coriander seed
1 tsp: Grated kaffir lime rind, you can use a regular lime rind
4 each: Kaffir lime leaves, chopped
1 tsp: Salt,
1 tsp: Shrimp paste, this ingredient is ESSENTIAL for the recipe
2 tbsp: Ground dried shrimp,
OTHER INGREDIENTS
1 lbs: Lean pork, (You can substitute boneless chicken and
Crumble bacon over the dish before serving),
1/2 lbs: Yard-long beans, or substitute green beans if you must
2 tbsp: Cooking oil,
1 tbsp: Palm sugar, you can use brown sugar or even white sugar
2 tbsp: Fish sauce, available at all asian markets
PREPARATION,
Directions:
++ 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
Source from luhu.jp
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
Source from luhu.jp