Thursday, December 09, 2010

stewed chicken, pork belly, tofu & egg with 5 spices

Kai Pa-low : ไข่พะโล้ (ใส่ไก่ หมูสามชั้น และเต้าหู้)

This dish is very special but I don't cook it as often as I should because  I think its too fatty. Its so good that I always dream of it.

Its one of the most popular home-cooked dishes in Thailand. Every mother cooks it for their kids and every kid likes it. (I always think my mother cooks the best "Kai Pa-low" in Thailand. Then, all of my friends strongly insist that their mother cooks the best "Kai Pa-low" in Thailand as well. I guess its a dish that we have grown up with. So, it, kind of, reminds us of how loving & caring our mother is to us. That's why our mother's recipe is the best and always better than any other mother's recipes. You know what I mean...)

Anyway, find below my recipe.

1/2 Kilo of Free-range Chicken, cleaned & cut
1/2 Kilo of Free-range Pork Belly, cleaned & cut
2 Medium Packs of Organic Hard Tofu, cleaned & cut into chunky bits (Optional)
8-12 of Organic Chicken/Duck Eggs, boiled & shell-removed
2-3 Tablespoons of Premium Quality 5 Spices
3-4 Cloves of Garlic, smashed
1 Tablespoon of Black Pepper Corns
3 Coriander Roots, smashed 
1-2 Tablespoons of Vegetable Cooking Oil
3 Tablespoons of Organic Plam Sugar
4-3 Tablespoons of Soy Sauce Or Sea Salt (to taste)
2-3 Tablespoons of Seasoning Sauce

5-6 Cups of Chicken Stock 


Pound garlic, black pepper corns & coriander roots by using stone mortar & pestle till fine. Keep the paste one side.

Set a wok over medium-high heat, add cooking oil, add palm sugar. Caramelize the palm sugar till turned very dark-brown. Then add the paste and a little of water, fry till aromatic. Then add chicken, pork belly, tofu and egg. Add 5 spices and then keep stir-frying till everything is mixed well. Add seasoning sauce and soy sauce, taste if more seasoning is needed. Remove everything into a very large sauce pan. Later add chicken stock to cover the meat and then put the lid on. Leave to simmer for at least 1 hour. (The longer you leave it to simmer ,the more soft and tender the meat will become.)

Remove into a serving bowl. Sprinkle with chopped fresh coriander leaves. Serve hot with a cup of steamed whole-grain rice. (The rest of the stew can be kept in air-tight container in the fridge for 2-3 days.)

Serve : 4

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