Tag Archives: pork

Mixed Curry

Yes, I’ve still been cooking, even if I haven’t been posting about it. But November is National Thai Homecooking Foodblogging Month, so I couldn’t let that pass without posting at least a few of the recipes I’ve tried. Therefore, the ingredients!

  • Oil
  • Pork, 1/2 pound, cubed
  • Chicken, 1/2 pound, cubed
  • Tomato, 2, cut as you like
  • Bamboo shoots, 1 can
  • Straw mushrooms, 1 can
  • Green beans, in 1-inch lengths, about a cup or two
  • Thai eggplant, quartered, about a cup or two
  • Garlic, 5 cloves, minced
  • Red curry paste, 4 tablespoons
  • Yellow bean sauce, 2 tablespoons
  • Pickled mustard greens, sliced, about 1 cup
  • Curry powder, 2 teaspoons
  • Turmeric, 1 teaspoon
  • Brown sugar, 6 tablespoons
  • Fish sauce, 1/2 cup
  • Cellophane noodles, about half a package
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The ingredients

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Pickled mustard

This recipe calls for a few unusual ingredients – the most unusual of which is pickled mustard greens. Or maybe not so original – they were easily found at an Asian market, once I knew what to look for. They are what they sound like – the greens of a mustard plant, pickled.

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Cubed

You may want to spend some time preparing your ingredients, to start with. Cube the pork and the chicken, for example.

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Chopped.

And cut up your veggies.

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Bathing noodles

Oh, and the noodles – you’ll want to soak them for about 15 minutes in hot water.

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Frying meat.

The first step is what you might guess – cook the meat in the oil until it’s pretty close to done.

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Adding the garlic.

Then add the minced garlic.

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Adding more stuff.

Then the curry paste and yellow bean sauce.

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…And still more stuff (will it never end?!)

And then still more stuff – the noodles; curry powder and turmeric; fish sauce and sugar.

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Almost ready…

Oh, and the veggies, too.

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Voila!

Lastly, once stuff has cooked down and softened to your satisfaction, the pickled mustard. Then enjoy!

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Bitter Melon Curry

This is another dish from the Thai cookbook I’m working through, and it involved a new ingredient for me – bitter melon. And its bitterness, while not completely unpleasant, did end up spoiling the dish for us. But if you want to try, the ingredients are:

  • Pork, sliced, 1 lb
  • Bitter melon, sliced, 1 lb
  • Red curry paste, 2 tablespoons
  • Coconut milk, 2 cans
  • Fish sauce, 1/2 cup
  • Sugar, 4 tablespoons
  • Oil
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The ingredients.

The first step is to cut up the bitter melon. I took out the seeds and the fibrous innards, and then sliced into portions about two inches long by half an inch wide. Slice up the pork as well.

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The inside of a bitter melon.

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Bitter melon, all sliced up.

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Frying curry paste.

Then, heat some oil and the curry paste, and then add the pork.

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Pork added.

When it’s not completely cooked through (but close enough) add the bitter melon, stir-fry for a couple of minutes, and then add all the other ingredients. Heat to boiling and you’re done.

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Melon added.

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The final dish.

In retrospect, I think a few things may have helped with the flavor. Using less bitter melon; not cooking the melon for so long; removing the melon from the dish prior to eating, so some of its flavor remained but not all of it. But obviously, people like different flavors, and this may be worth trying. Even though I didn’t like it, I’m glad I did.

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Thai Pork Omelet

This was an okay dish – nothing particularly earth-shattering, but definitely a different kind of omelet, and easy to make. The ingredients were:

  • pork, minced/ground, 1 pound
  • fish sauce, 4 tablespoons
  • eggs, 4
  • scallions, chopped, 1/2 cup
  • Maggi seasoning, 2 teaspoons
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The ingredients.

The first step is scrambling the eggs, like so:

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Like so.

Then, add everything else in – all the other ingredients:

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Everything else.

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Yes, even the pork.

Then, spoon portions into a pan with hot oil, and cook. Like any other omelet, this may be a test of your flipping skills.

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Bigger & thicker omelets take longer to cook.

And then, you’re done. Enjoy! This dish will make several omelets.

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The omelet in question.

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Pork Fried Rice

This is another one of the recipes from the Thai cookbook I’m working through. The ingredients are:

  • Pork (1 pound, sliced)
  • Onion (1, sliced)
  • Tomato (1, diced)
  • Scallions (1 bunch)
  • Eggs (4, scrambled)
  • Garlic (4 cloves, minced)
  • Sugar (4 tablespoons)
  • Soy sauce (2 tablespoons)
  • Fish sauce (1/2 cup)
  • White pepper (1 teaspoon, ground)
  • Rice (3 cups)

Optionally, you can also add cayenne pepper (as I did) or sliced jalapeno pepper, for heat; cilantro; cucumber slices, etc.

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The ingredients

The first step is to slice up the pork, which can be easier when it’s frozen.

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Slicing pork.

You’ll also want to slice up the onions, tomatoes, and scallions.

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Slicing other forms of nutrition.

You can beat the eggs, too, to get ready.

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These eggs weren’t exactly sliced.

Heat a wok on medium-high heat, add the pork slices and garlic, and cook until the meat is nearly done.

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Now the cooking part.

Meanwhile, you can keep assembling your spices – the sugar, pepper, soy sauce, and fish oil can all go together.

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Sugar and pepper…

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…plus fish oil and soy sauce.

When the meat is cooked, add the eggs, and when they’re done, add in the rest of your ingredients – the onions and tomatoes; the sauce mixture; the rice.

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Adding the eggs.

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Adding in the rest.

I also added cayenne pepper for some extra heat.

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A bit of heat.

And voila! You’re all done.

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The end result.

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