Phat phrik khing mu kap thua fak yao
Yield: 1 Servings MMM
Ingredients:
- 3 ea Dried small chinese chilies -(or 3 tsp. Thai red chili -paste)
- 7 ea Shallots MMMMM----------------2 GARLIC BULBS (THAT'S BULBS---------------------
- 1 ts Galangal
- 1 tb Chopped lemon grass
- 5 ea Pepper corns (or equiv. -amount of freshly ground -pepper)
- 1 ts Chopped coriander root (I -substitute coriander seed)
- 1 ts Grated kaffir lime rind -(you can use a regular -lime rind)
- 4 ea Kaffir lime leaves chopped
- 1 ts Salt
- 1 ts Shrimp paste (this -ingredient is ESSENTIAL -for the recipe)
- 2 tb Ground dried shrimp MMMMM---------------------OTHER INGREDIENTS--------------------------
- 1 lb Lean pork (You can
Instructions:
-substitute boneless -chicken and Crumble bacon over the dish -before serving) 1/2 lb Yard-long beans (or -substitute green beans if -you must) 2 tb Cooking oil 1 tb Palm sugar (you can use -brown sugar or even white -sugar) 2 tb Fish sauce (available at -all asian markets) PREPARATION ++ 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
