Tag Archives: ground pork

Pork and Beans, But Thai

This recipe was delicious, and would have been a lot less arduous if I hadn’t misunderstood the instructions. The ingredients:

  • Ground pork, 1 pound
  • Shrimp, peeled, 8 oz to 1 pound
  • Snake beans, 1 pound
  • Thai chili peppers, 6-10
  • Bell peppers, 1-2
  • Garlic, 16 cloves, minced
  • Shrimp paste, 2 tablespoons
  • Fish sauce, 6 tablespoons
  • Lime juice, 6 tablespoons
  • Brown sugar, 4 tablespoons
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The ingredients.

These are snake beans, by the way. They taste more or less like green beans do; they’re just extraordinarily long. I found these at an asian market.

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Snake beans, before.

My misunderstanding was this: the instructions said that I should remove the beans from their pods. So I did so. But that’s not necessary with snake beans. Whoops.

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Snake beans, after.

These are the beans that resulted. But again, it would have been fine if I’d just used them like green beans.

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Snake beans, after.

The next step is to crush the garlic, shrimp paste, and chili peppers together, until they’re well-mashed. Using a mortar and pestle would be appropriate, here.

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Crushing things is fun.

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Crushed.

Next, add in the sugar, fish sauce, and lime juice. Let that stew for a while.

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Stewing.

In a pan, start to stir-fry the ground pork in some oil.

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Ground pork is ground.

Then start to add everything else. First, the bell peppers.

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With bell peppers.

Then the shrimp and the paste mixture. Cook until everything seems done to you, and enjoy.

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And all the rest. Enjoy!

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Glass Noodles With Pork

This dish turned out okay – nice, tasty, but nothing particularly special. The ingredients were:

  • Ground pork, 1 lb
  • Cellophane noodles, 4 oz
  • Cabbage, sliced, 1-2 cups
  • Scallions, chopped into 1-inch lengths, 1-2 cups
  • Eggs, 4
  • Garlic, 6 cloves
  • Fish sauce, 6 tablespoons
  • Sugar, 4 tablespoons
  • Maggi seasoning, 2 tablespoons
  • Oil
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The ingredients.

The first step is simple: soak the noodles in warm water for about 10 minutes.

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Warm water and noodles.

After a while, you’ll see that they’ve grown, as if by magic!

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Just the noodles.

Next, fry the pork in the oil. Then add the eggs and garlic.

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Frying, frying.

Once that’s more-or-less cooked, add in everything else.

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The onions and cabbage, prepared in advance.

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The finished product.

And voila! Enjoy.

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Square Thai Omelets

These were yummy, but I couldn’t get them to be square – they ended up as more of a scramble. Sorry. The ingredients are:

  • Pork, 4 oz, ground
  • Shrimp, 4 oz, ground
  • Eggs, 6, beaten
  • Garlic, 1 clove, minced
  • Tomato, 1, chopped
  • Onion, 1, chopped
  • Carrots, 1/8 cup, chopped
  • Sugar peas, 2 tablespoons
  • Fish sauce, 2 tablespoons
  • Maggi seasoning, 1 tablespoon
  • Sugar, 2 tablespoons
  • White pepper, 1/4 teaspoon
  • Oil, 3 tablespoons
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The ingredients.

The first step was preparing a few of the ingredients. I could but the pork ground, but I had to mince the shrimp myself. A knife was a relatively crude tool, but it worked well enough.

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Mincing meat.

I sliced the peas along with the other veggies, and I liked it that way. But you do you.

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Slicing veggies.

The next step starts with frying the garlic in a tablespoon of the oil.

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Garlic in a pan.

Then add the meat.

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Meat in a pan.

Then add the sugar, pepper, fish sauce, and Maggi seasoning.

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More stuff in a pan.

Then add the veggies, and cook until your desired level of tenderness.

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Still more stuff in a pan.

The rest is simple. In another pan, you’ll make four omelets. Add oil and about a quarter of the eggs.

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Eggs in a pan.

Then add some of the goodness from the other pan.

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The omelet in process.

You can try to make a square omelet, like I did, but you may end up with a scramble, like I did. Regardless, it’s good. Repeat until you’ve made everything, and enjoy.

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Good stuff.

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Pork Omelet

I hate to say it, but these Pork Omelets (courtesy, again, of the Thai cookbook I’m working through) were just okay. The ingredients:

  • Ground pork (1 pound)
  • Eggs (4, scrambled)
  • Green onions/scallions (1/2 cup, chopped)
  • Fish sauce (4 tablespoons)
  • Maggi seasoning (2 teaspoons)
  • Oil (any kind; I used peanut; a cup or so)
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The ingredients.

First, scramble the eggs, like so:

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Scramble those eggs.

Then add some of the other stuff – the Maggi seasoning, fish sauce, and scallions – and mix them in.

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Mixing ingredients.

Then mix in the ground pork. You’ll find that the pork/egg ratio is heavily skewed towards pork. Don’t worry – that’s how they’re supposed to be.

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Mixing ingredients.

Next, heat some of the oil in a pan, and when it’s hot, add in some of the pork mixture. How much is up to you, and depends on the size of the pan, how big you want the omelets to be, the circumference of the moon, and other factors.

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Meat in a hot pan.

Flip when appropriate and cook until it looks done to you. When it’s done it should look something like this:

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The finished product

Make as many as need be. You’ll find that they’re rather salty. I enjoy salt, so that wasn’t a problem for me; I just found the flavors uninspiring overall. But hopefully you’ll enjoy!

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