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!
- 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
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.
You may want to spend some time preparing your ingredients, to start with. Cube the pork and the chicken, for example.
And cut up your veggies.
Oh, and the noodles – you’ll want to soak them for about 15 minutes in hot water.
The first step is what you might guess – cook the meat in the oil until it’s pretty close to done.
Then add the minced garlic.
Then the curry paste and yellow bean sauce.
And then still more stuff – the noodles; curry powder and turmeric; fish sauce and sugar.
Oh, and the veggies, too.
Lastly, once stuff has cooked down and softened to your satisfaction, the pickled mustard. Then enjoy!