Saturday, October 18, 2008

luk-nieng sprout with pork curry


Luk Nieng Sprout with Pork Curry : Keang Luk-Nieng Kub Moo

Luk Nieng” & “Sator” (I honestly, don’t know their English name. I will find out what they are called in English then post them here later.) are southern vegetables (Hmmm I am not sure if they are categorized into Vegetable or Fruit.) and they are very very popular down there in the southern part of Thailand. Every restaurant there will have these Vegs shown/ recommended as their Local Specialties.

Anyway, I personally think that “Sotor” is too smelly. So, I prefer “Luk Nieng” sprout better.

I went to Phuket and found this “Luk Nieng” sprouts in Phuket’s market where is located behide Jungceylon.

Find below a recipe of Luk Nieng Curry

1 Cup of Pork, sliced into bite-sizes
2 Cups of Luk Nieng's sprout, cleaned
2 Tablespoons of Red Curry Paste, available at any Thai local markets (I got mine from a market in Phuket. So, it’s a genuine southern paste.)
2 Tablespoons of Olive Oil, Extra light & mild
2-3 Tablespoons of Soy Sauce
A dash of Brown Sugar
¼ Cup of Coconut Milk ( You can always add a cup if you like coconut milk)
3 of Red Chilies, sliced (Optional)
3 or 4 of Kaffir Lime Leaves, finely sliced or roughly shredded (Optional)


Preparation

Heat a wok over medium-high heat
Add Olive Oil, wait till becoming a little hot
Add Red curry paste, stir fry till aromatic (make sure you dont burn the paste.)
Add Coconut Milk, stir to combine well till aromatic
Add Pork, stir till cooked then add Soy sauce & Sugar.
Add Luk Nieng's sprout, stir a few times to mix everything well
Put a lid on, leave to be cooked for 3-4 mins (do not over cook & make sure that the curry is properly cooked as well.)
Remove into a serving bowl
Sprinkle with sliced Red Chilies & Shredded Kaffir Lime Leaves (Optional)
Serve hot with steamed rice & Thai Omelette

4 comments:

pixen said...

From your photo, it looks like sataw or yongchak beans aka 'stingky beans' or in Malay as petai (Parkia speciosa.) The plant has long, flat pods with edible bright green seeds the size and shape of plump almonds which have a rather peculiar smell. If it's very tender it's not as smelly when it matures.

Luk Nieng is also known as Cha niang, Khang daeng or Pha niang in Thai. In Malay it's known as Jering or Jengkol. The large seeds compared to Sataw/Sator is encased in a hard, almost flat, roundish Dark Brown pods which will stain your clothes and fingers.

Both species of nuts are used in traditional medicine for diabetes in Southeast Asia region.

Andrew Abraham said...

Your pork curry recipe looks fantastic... I will try to make this...as well as look at all your other recipes...thanks

Andy
www.recipebuddys.com

Marc @ NoRecipes said...

Mmmmm looks good. I just ate dinner and I'm hungry again!

[eatingclub] vancouver || js said...

The beans are definitely intriguing! Pork curry looks delicious.