Sunday, August 03, 2008

pak ka-nah phad moo krob: stir-fried baby chinese kale with pork cracking

Stir-fried Baby Chinese Kale with Pork Cracking: Pak Ka-nah Phad Moo Krob

I like cooking & eating Green. I remember when I was in London years ago. It was my first time stay there for longer than a month. (Normally, I visited London 3-4 times a year and stayed 1-2 weeks only.) I missed Thai Stir-fry… I missed Thai Veggies so badly. We ordered Chinese Stir-fry from local take away… and as you know I am quite a fussy person when it comes to food… I will never eat anything that’s too greasy or tasteless…. So, I was not satisfied.

I remember well, then (8-9 years ago) it was in January…. It was freaking cold!! … not many of decent greens to offer… most of the greens were from Israel. Now, things has changed… you can always find good & fresh Asian products from decent supermarkets like Waitrose, Sainsburys or even from those low prices supermarkets like Tesco & ASDA...

Anyway, find below a recipe of Baby Chinese Kale with Pork Cracking.

½ Kilo of Pork Belly with Skin
2-3 Cloves of Garlic, peeled & crushed
5 Cups of Baby Chinese Kale Or Chinese Kale, cleaned & cut
2 Tablespoons of Soy Sauce
2 Tablespoons of Oyster Sauce
4 Tablespoons of Olive Oil
5 Cups of Cooking Oil
A pinch of Sea Salt
A pinch of Brown Sugar


Sprinkle sea salt over the pork belly
Heat a large saucepan over high heat
Add water, bring to the boiled
Add in the pork belly, boil till cooked through
Remove and keep dried on one side

Heat a wok over high heat
Add cooking oil; wait till the oil become very hot
Add the boiled pork belly, fry & turn till turn golden brown & the skin become very crispy both sides
Remove from the work and keep one side

Heat a saucepan over medium-heat
Add olive oil, wait till becoming hot
Add garlic, fry till aromatic
Add Chinese kale, becareful to not over cooked them
Add Oyster Sauce, Soy Sauce & a pinch of brown sugar
Add Cracking and fry very quickly
Turn off the heat
Remove into a serving plate
Serve hot with a cup of steamed rice

1 comment:

Anonymous said...

Hello Riya,

do you have the recipe for Moo Kar tiem. When we were in Thailand, it was one of my favorite and also the chicken with cashew nuts. I forgot the thai name for it. Nice blog by the way..