Thursday, October 11, 2007

naem phad kai

Naem Phad Kai : Stir-fried Cured Pork with Egg

“Naem Moo” or “Chiang Mai Cured Pork” is a combination of having minced pork, soaked sticky rice covered with salt and then cured/preserved for a few weeks. It’s originated and very popular in the Northern part of Thailand (Chiang Mai, Chiang Rai, etc.,) and its becoming very popular in the Middle Part of Thailand now. You can just easily go to any supermarkets in Bangkok just to get one whenever you fancy it.

“Naem” is versatile: you can fry it with egg or cook it as a “spicy salad naem with peanuts”, “naem omelette”, “naem relish” with coconut milk (lon naem) or you just simply eat it as it is with fresh ginger and chillie (Highly recommend to cook it in the microwave for a few mins before eating just to be safe). It can be cooked as many things else depends on your creativity and preference.

Find below my recipe of “Stir-fried Chiang Mai cured Pork with Egg”

1-2 Cups of Cured Pork, cut into 1 ½ ich pieces
1-2 Eggs
1 Cup of Onion, diced
½ Cup of Red Chillies, roughly sliced (de-seeded is optional)
½ Cup of Spring Onion, cut into 1 ½ inch pieces
2 Tablespoons of Olive Oil (Extra light and mild)
2 Tablespoons of Soy Sauce
1 Teaspoon of Sugar


• heat the wok over medium heat
• add olive oil
• add onion, and cured pork, stir-fry till the onion becomes soften
• add egg, stir to break the egg and fry to mix well
• add soy sauce and sugar, keep frying
• add chillies and spring onion
• turn off the heat, remove into a serving plate
• serve with streamed whole grain rice

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