This Thai home-style recipe for pork and egg stew spiced with cinnamon and star anise has been adapted from the excellent site, UCanCookThai.com. Ning, the webmaster and chef, has kindly granted us permission to use her step-by-step photos (below). Please visit her site for many more authentic Thai recipes in both English and Thai.
Starting with a paste of white pepper and garlic, this long cooking pork stew is perfectly balanced by the addition of the pa-loh seasonings blend, two types of Thai soy sauce and palm sugar. Textures are varied with three different forms of protein: firm and chewy fried tofu, hard-boiled eggs and pork with some fat, all of which soak in the delicous, fragrant juices of the stew.
Pa-loh could be served at dinner time with a simple sour and sweet cucumber salad or at breakfast or lunch with steamed jasmine rice. It is rather unique amongst Thai dishes, strongly retaining its Chinese character and can seem a bit incongruous when served with a spicy Thai curry. It fits into Thai cuisine in the area of meats simply cooked and most often served before noon in the marketplace alongside dishes like Kao Mon Gy (Chicken on Rice) or Kah Moo (Braised Pork Leg). Pa-loh is a favorite dish of young children in Thailand because it is not too spicy. Pa-loh can be found every day for sale ready-made in the market for less then a dollar for a few servings.
This Thai home-style recipe for pork and egg stew spiced with cinnamon and star anise has been adapted from the excellent site, UCanCookThai.com. Ning, the webmaster and chef, has kindly granted us permission to use her step-by-step photos (below). Please visit her site for many more authentic Thai recipes in both English and Thai.Starting with a paste of white pepper and garlic, this long cooking pork stew is perfectly balanced by the addition of the pa-loh seasonings blend, two types of Thai soy sauce and palm sugar. Textures are varied with three different forms of protein: firm and chewy fried tofu, hard-boiled eggs and pork with some fat, all of which soak in the delicous, fragrant juices of the stew.Pa-loh could be served at dinner time with a simple sour and sweet cucumber salad or at breakfast or lunch with steamed jasmine rice. It is rather unique amongst Thai dishes, strongly retaining its Chinese character and can seem a bit incongruous when served with a spicy Thai curry. It fits into Thai cuisine in the area of meats simply cooked and most often served before noon in the marketplace alongside dishes like Kao Mon Gy (Chicken on Rice) or Kah Moo (Braised Pork Leg). Pa-loh is a favorite dish of young children in Thailand because it is not too spicy. Pa-loh can be found every day for sale ready-made in the market for less then a dollar for a few servings.
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