Text 29170, 72 rader
Skriven 2012-09-03 05:55:36 av Dave Drum (1:261/38)
Ärende: Chile 1519
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MMMMM----- Recipe via Meal-Master (tm) v8.06

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

           CONTINUED FROM PART 1

  In a wok, over medium heat, stir fry the pieces of belly
  pork skin with fat attached, until the fat begins to
  render freely to form a pool of oil in the bottom of the
  wok. Now add the rest of the belly pork and stir fry with
  the heat as high as possible (bearing in mind that pig fat
  smokes at a low temperature, so be careful), to make the
  meat and skin well cooked, and crispy, then using a
  slotted spoon or wok strainer, remove the meat and skin,
  and place it on kitchen towels to drain.

  Sautee the shallots and garlic, until golden and crispy.
  Remove, drain and reserve.

  Turn the heat down to medium-low (when the temperature
  settles, a clean chopstick, placed in the oil, should just
  form a coating of small bubbles). Now gently stir fry the
  liver, kidneys, and tenderloin, until just cooked through.
  Remove and reserve it for later.

  In a saucepan, bring the stock to a gentle boil and add
  the other ingredients for the liquor, stirring to combine
  and then tasting and if necesary adjusting the flavor
  balance (by adding extra curry paste, fish sauce, or
  sugar). You may also optionally add a tablespoon of lime
  juice at this stage.

  When the liquor is to your taste, transfer it to a heated
  Fire Pot or fondue pot (or an electric "slow crock" can be
  used).

  The mint, basil, chinese cabbage, and cilantro leaves,
  together with the cooked shallots and garlic and the
  crispy belly prok (and optionally the skin), are tossed to
  form a sald. Place the eggplants and mushrooms in two
  small bowls next to the Fire Pot.

  SERVING: Basically diners place some of the salad in a
  soup bowl, heat up a selection of pork, eggplant and
  mushrooms, and add them, together with a helping of the
  soup liquor to the bowl, season liberally (usually with
  prik dong (pickled chilies), prik pon (chilli powder), and
  sugar, though dark soy, Worcestershire sauce, and ground
  pepper may also be added.

  This dish, together with a plate of vegetable crudites and
  a suitable nam prik (dipping sauce), would be a natural
  accompaniment for a dinner with, say, a curry, fried fish
  in sweet & sour sauce, and maybe a steamed chicken in
  ginger and chilli sauce, for 8-10 diners.

  It could also, on its own form a hearty luncheon for 5-6
  diners.

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

  Uncle Dirty Dave's Archives

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... A wise man gets more use from his enemies than a fool from his friends.

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