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Kua Kling Moo (Dried Pork Curry)

Zone South

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Kua Kling Moo (Dried Pork Curry)

  • คั่วกลิ้งหมู
  • Kua Kling Moo (Dried Pork Curry)
  • 油楠炒猪肉

Background

Kua Kling is a southern dish and it is made with pork and curry paste. The cooking technique is to stir-fry until it is dried out or roasting the mixture on a pan until dried. It has a strong taste of salt and spice, always served with fresh vegetables.

 

Nutrition facts

The dish is yellow from turmeric and herbs. The herbs are good for digestion and relieve pain associated stomach aches and flatulence. Having the dish provides an antioxidant and reduces the risk of colorectal cancer.

 

Red curry paste ingredients:  20 dried chilies, 20 grams pieces of sliced galangal, 1 tbsp. black pepper, 2 inch long turmeric, 50 grams sliced lemongrass stalks, 40 grams shallots, 10 grams garlic cloves, ½ karri lime zest, 1 tbsp. shrimp paste and 1 tsp. salt. Put all of ingredients into a mortar and keep pounding everything until well-blended.

 

Ingredients

  • 500 grams minced pork
  • ½ cup red curry paste
  • 30 grams lemon grass stalks, sliced
  • 3 tbsp. galangal, chopped
  • ¼ cup karri lime zest, sliced
  • 2 tbsp. cooking oil
  • 1 cup water
  • 1 tbsp. sugar

 

 

Regional Thai Style Food

Zone Northern

SaiUa (Spicy Thai sausage)

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Zone Northern

Abb-Pla

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Zone Northeast

KhaoJee (Grilled sticky rice egg dipped)

By Administrator

    Background This menu is a local food. It is very popular in Northeast and North of Thailand because most of their people love to eat sticky rice. Grilled sticky rice egg dipped is a very good appetizer.   Nutrition Facts Sticky rice is rich in carbohydrate which makes the body warm and it is full of vitamins and minerals that the body needs such as iron helps to produce the erythrocyte.   Ingredients 500 grams Steamed rice ½ cup coconut milk 2 eggs ½ teaspoon salt


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