Khai Paloo
Friday 16 May 2008 by Dr Maytel
Thai/ Chinese porky stew goodness with star anise, cinnamon and whole boiled eggs...what's not to like?
1 tablespoon oil
4 garlic cloves (kratiem), minced
1 lb (500 g) side pork/pork flap, cut in 1-in (2.5-cm) cubes ( used short ribs because its all I could find in the dumb stores of Canberra, you can use trotters)
8 oz (250 g) fried tofu
1 teaspoon five spice powder
1 stick of cinnamon
2 star anise
2 -3 cloves
1/4 cup coriander root (raak pak chee), minced
1/2 teaspoon white pepper
1/4 cup (2 fl oz/60 ml) sweet soy sauce (I forgot to buy and just used normal soy with extra sugar)
2 tablespoons light soy sauce
1/4 cup (2 fl oz/60 ml) fish sauce (nam pla)
3 tablespoons sugar or brown sugar (palm sugar is probably more ideal)
2 cups (16 fl oz/500 ml) water
6 hard-boiled eggs
fry pork and then garlic and then add all ingredients and bring to the boil. Rapidly simmer for as long as possible to bring out all the juicy flavours, or until the pork is cooked if you are a greedy guts and just can't wait
Serve with white rice (or brown if you're a freak) and steamed gai lan or other green asian vege (not bok choy unless you want to anger the gods or if you're white) and pickled mustard greens if you're all about "authenticity"
Sprinkle with coriander leaves if you want to make it less beige
You can also put little sliced chilis in fish sauce and serve this on the side for extra salty spice
1 tablespoon oil
4 garlic cloves (kratiem), minced
1 lb (500 g) side pork/pork flap, cut in 1-in (2.5-cm) cubes ( used short ribs because its all I could find in the dumb stores of Canberra, you can use trotters)
8 oz (250 g) fried tofu
1 teaspoon five spice powder
1 stick of cinnamon
2 star anise
2 -3 cloves
1/4 cup coriander root (raak pak chee), minced
1/2 teaspoon white pepper
1/4 cup (2 fl oz/60 ml) sweet soy sauce (I forgot to buy and just used normal soy with extra sugar)
2 tablespoons light soy sauce
1/4 cup (2 fl oz/60 ml) fish sauce (nam pla)
3 tablespoons sugar or brown sugar (palm sugar is probably more ideal)
2 cups (16 fl oz/500 ml) water
6 hard-boiled eggs
fry pork and then garlic and then add all ingredients and bring to the boil. Rapidly simmer for as long as possible to bring out all the juicy flavours, or until the pork is cooked if you are a greedy guts and just can't wait
Serve with white rice (or brown if you're a freak) and steamed gai lan or other green asian vege (not bok choy unless you want to anger the gods or if you're white) and pickled mustard greens if you're all about "authenticity"
Sprinkle with coriander leaves if you want to make it less beige
You can also put little sliced chilis in fish sauce and serve this on the side for extra salty spice
