Text 29169, 105 rader
Skriven 2012-09-03 05:55:36 av Dave Drum (1:261/38)
Ärende: Chile 1518
==================
MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Moo Maw Fai (Pork Hot Pot) Pt 1/2
 Categories: Colonel, Thai, Pork, Curry, Chilies
      Yield: 5 Servings

MMMMM----------------------------MEAT---------------------------------
      1 sm Pig's liver
      2 sm Pig's kidneys
      1 sm Pork tenderloin
      1 lb Belly pork or "streaky"
           - bacon, with the rind
           - (skin) on.

MMMMM------------------------SOUP LIQUOR-----------------------------
     10 c  Nam sup (basic soup stock)
      4 tb Nam pla (fish sauce)
      3 tb Nam prik pao (chilli paste
           -in bean oil)
      3 tb Red curry paste
      6    Pieces of lemon grass, 2"
           - long, bruised
      2 tb Kha (galangal), ground
      1 ts Kapi (fermented shrimp
           - paste)
      1 ts Prikthai (black pepper)
           - fresh ground
      1 ts Palm sugar
      1 ts Prik pon (powdered red
           - chilies)
      1 tb Oyster sauce
      1 tb Dark soy sauce

MMMMM---------------------OTHER INGREDIENTS--------------------------
      3 tb Hom daeng (shallots), thin
           - sliced
      1 tb Kratiem (garlic), thinly
           - sliced
      1 c  Mint leaves
      1 c  Bai kaprao (holy basil
           - leaves)
      2 c  Chinese cabbage (or lettuce
           - cabbage or kale)
    1/2 c  Bai chi (corinder/cilantro
           - leaves)
      1 c  Thai eggplants
      1 c  (mixed) mushrooms

  This is a hot a spicy soup, part of a tradition of what
  might be called "poacher's food" if they originated in the
  British countryside, though the term might be
  misunderstood here in Thailand: specifically a hearty
  simple production using "game" style animals, such as wild
  pig or venisen, as well as fish, and "free range" poultry,
  as well as game birds such as pheasant.

  This dish is made from pork. Recent monsoonal floods had
  made some wild pigs a nuisance on a friends farm, and the
  result was three "suckling pigs" as well as an adult boar
  and sow, neatly dressed out and looking for a recipe. This
  then is my wife's version of moo maw fai, or pork hotpot.

  It is prepared using a "Mongolian Fire Pot" - the sort of
  soup heater with a central funnel that traditionally sits
  on charcoal, but today is often gas fired. You could also
  use a european style fondue set.

  The pork is pre-cooked, but diners may drop pieces into
  the hot liquor to warm them, as well as absorbing the
  flavour of the stock, and usually ingredients are either
  simply thrown into the pot and then scooped out when
  cooked, or placed in small bronze-wire baskets and dipped
  in the steaming stock.

  The eggplants should be either the pea sized makheua
  phuang or the golf ball sized makheua pro, which are
  usually quartered. If Thai egg plants are not available
  then use a purple aubergine, and carve ball shaped pieces
  from it with a melon baller.

  This traditional preparation uses pig fat as the cooking
  oil for the meat. If you prefer you can omit the belly
  pork, increasing the amount of tenderloin, and frying it
  in vegetable oil or groundnut oil. However this
  traditional variant gives a fuller and richer flavour.

  METHOD: trim the liver, kidneys, and tenderloin to bite
  sized pieces, discarding the hard core of the kidneys.
  Carefully slice of the outer layer of fat and skin from
  the belly pork, and dice it, then dice the remaining belly
  pork.

  (Continued in part 2).

  Colonel Ian F. Khuntilanont-Philpott; Systems Engineering,
  Vongchavalitkul University, Korat 30000, Thailand

  Uncle Dirty Dave's Archives

MMMMM

... The human race has one really effective weapon, and that is laughter.

--- BBBS/Li6 v4.10 Dada-1
 * Origin: Prism bbs (1:261/38)