สูตรทำไข่พะโล้หมูสามชั้นเห็ดหอม

จัดทำโดย หนุมาน

Moo Palo Recipe - Thai Style Fragrant Eggs and Pork Chinese Five-Spice Stew

This is an aromatic stew that leans into the sweet spectrum of the palate. An all-time Thai favorite, moo palo was introduced locally by the Chinese-Cantonese and Tae Chiew immigrants who flocked to the Kingdom in the early nineteenth century.

Eggs and Pork Chinese Five-Spice Stew

The name of this dish originates from two Chinese words: pah ziah and lou.

Pah ziah refers in Chinese to the art of medicinal herbal preparations, while lou indicates a broth or a stew; placed together, the word phalo describes a broth made from an assortment of medicinal herbs.

Phalo-style dishes are usually made from duck or goose, pork, chicken or eggs, and are highly praised by Chinese and Thais alike.

The legendary Chinese five-spice mix, an all-purpose preparation believed to strengthen and stimulate the body, is in the heart and soul of this heavenly scented dish.

Acquire a small bottle of the five-spice mix. While you may not use it very often, it is definitely worth trying this stew for an exotic change.

สูตรทำไข่พะโล้หมูสามชั้นเห็ดหอม
Recipe Type: Stew
Cuisine: Thai
Author: หนุมาน
Prep time:
Cook time:
Total time:
Serves: 8
An all-time classic and a favorite Thai stew, this easy-to-prepare, tasty and fragrant dish was introduced into Thai cuisine by Chinese immigrants.
Ingredients
  • 400gr pork belly (sliced bacon), cut into 3cm (1.5″) cubes
  • 300gr pork shoulder or tenderloin, cut into 3cm (1.5″) cubes
  • 7 large eggs
  • 300gr firm bean curd, cut into 2cm (1″) cubes
  • Neutral taste cooking oil for deep frying
  • 10-20 (25gr) dry shiitake mushrooms
  • 1/3 cup (125gr) palm sugar
  • 3 star anise fruits
  • 3 pieces of cassia tree bark, 5cm (2″) each
  • 1 teaspoon Chinese five-spice powder (phalo powder)
  • 1/4 cup fish sauce
  • 8 cups water
  • 2 tablespoons dark sweet sauce
  • 1 tablespoon light soy sauce
  • 1 tablespoon oyster sauce
  • Garlic coriander paste
  • 3 medium coriander roots (about 10gr), scraped, washed and finely chopped
  • 5 large cloves garlic (about 20gr), finely chopped
  • 2 teaspoons black peppercorns (about 5gr)
  • 1 teaspoon salt
Instructions
  1. Soak the shiitake mushrooms in 1 cup of boiling water for about 15 minutes.[br][img class=”aligncenter size-full wp-image-691″ style=”margin-top: 10px; margin-bottom: 10px;” title=”IMG_5075″ src=”https://www.thaifoodmaster.com/wp-content/uploads/2010/03/IMG_5075.jpg” alt=”Eggs and Pork Chinese Five-Spice Stew” width=”435″ height=”282″]
  2. When rehydrated, strain. Save both the water and the mushrooms, and set aside.[br][img class=”aligncenter size-full wp-image-692″ style=”margin-top: 10px; margin-bottom: 10px;” title=”IMG_5185″ src=”https://www.thaifoodmaster.com/wp-content/uploads/2010/03/IMG_5185.jpg” alt=”Eggs and Pork Chinese Five-Spice Stew” width=”435″ height=”337″]
  3. Remove and discard the hard stalks. [br][img class=”aligncenter size-full wp-image-709″ style=”margin-top: 10px; margin-bottom: 10px;” title=”IMG_5188″ src=”https://www.thaifoodmaster.com/wp-content/uploads/2010/03/IMG_5188.jpg” alt=”Thai Style Fragrant Eggs and Pork Chinese Five-Spice Stew” width=”435″ height=”391″]
  4. Gently place the eggs in a pot and cover with cold water. Add 1 tablespoon of salt and 1 tablespoon of white vinegar to prevent the eggs from cracking. Bring to boil, and let it boil for one minute on medium heat. Then turn off the heat and cover the pot. Let rest for 15 minutes. Transfer the eggs to a cold water bath, and let them cool down. Peel and dry. Set aside.[br][img class=”aligncenter size-full wp-image-693″ style=”margin-top: 10px; margin-bottom: 10px;” title=”IMG_3775″ src=”https://www.thaifoodmaster.com/wp-content/uploads/2010/03/IMG_37751-e1269177756902.jpg” alt=”” width=”435″ height=”263″]
  5. Cut the bean curd into 2cm (1″) cubes[br][img class=”aligncenter size-full wp-image-702″ style=”margin-top: 10px; margin-bottom: 10px;” title=”IMG_5045″ src=”https://www.thaifoodmaster.com/wp-content/uploads/2010/03/IMG_50451.jpg” alt=”Thai Style Fragrant Eggs and Pork Chinese Five-Spice Stew” width=”401″ height=”435″]
  6. Deep fry the bean curd on medium-low heat until the cubes are golden.[br][img class=”aligncenter size-full wp-image-705″ style=”margin-top: 10px; margin-bottom: 10px;” title=”IMG_5063″ src=”https://www.thaifoodmaster.com/wp-content/uploads/2010/03/IMG_50631.jpg” alt=”Thai Style Fragrant Eggs and Pork Chinese Five-Spice Stew” width=”435″ height=”217″][br][img class=”aligncenter size-full wp-image-706″ style=”margin-top: 10px; margin-bottom: 10px;” title=”IMG_5080″ src=”https://www.thaifoodmaster.com/wp-content/uploads/2010/03/IMG_50801.jpg” alt=”Thai Style Fragrant Eggs and Pork Chinese Five-Spice Stew” width=”435″ height=”218″]
  7. Remove the bean curd from the oil. Soak the cubes in 1 cup of boiling water for about 15 minutes, then strain and set aside.[br][img class=”aligncenter size-full wp-image-707″ style=”margin-top: 10px; margin-bottom: 10px;” title=”IMG_5097″ src=”https://www.thaifoodmaster.com/wp-content/uploads/2010/03/IMG_50971.jpg” alt=”Thai Style Fragrant Eggs and Pork Chinese Five-Spice Stew” width=”435″ height=”304″][br][img class=”aligncenter size-full wp-image-708″ style=”margin-top: 10px; margin-bottom: 10px;” title=”IMG_5178″ src=”https://www.thaifoodmaster.com/wp-content/uploads/2010/03/IMG_51781.jpg” alt=”Thai Style Fragrant Eggs and Pork Chinese Five-Spice Stew” width=”435″ height=”348″]
  8. Thoroughly clean the skin side of the pork belly, and cut into 3cm (1.5″) cubes. Cut the pork tenderloin into cubes of the same size.
  9. In a hot wok, without oil, roast the pork belly pieces. The heat will render out the fat.[br][img class=”aligncenter size-full wp-image-710″ style=”margin-top: 10px; margin-bottom: 10px;” title=”IMG_5123″ src=”https://www.thaifoodmaster.com/wp-content/uploads/2010/03/IMG_51231.jpg” alt=”Thai Style Fragrant Eggs and Pork Chinese Five-Spice Stew” width=”435″ height=”247″]
  10. When the pork starts to brown, and there is liquid fat in the wok, then add the pork tenderloin cubes. Sear together until the meat is browned from all sides.[br][img class=”aligncenter size-full wp-image-711″ style=”margin-top: 10px; margin-bottom: 10px;” title=”IMG_5142″ src=”https://www.thaifoodmaster.com/wp-content/uploads/2010/03/IMG_51421.jpg” alt=”Thai Style Fragrant Eggs and Pork Chinese Five-Spice Stew” width=”435″ height=”256″]
  11. Set aside.[br][img class=”aligncenter size-full wp-image-712″ style=”margin-top: 10px; margin-bottom: 10px;” title=”IMG_5168″ src=”https://www.thaifoodmaster.com/wp-content/uploads/2010/03/IMG_51681.jpg” alt=”Thai Style Fragrant Eggs and Pork Chinese Five-Spice Stew” width=”435″ height=”266″]
  12. In a mortar and pestle, pound the coriander roots, the garlic and the peppercorns with a teaspoon of salt as an abrasive.[br][img class=”aligncenter size-full wp-image-713″ style=”margin-top: 10px; margin-bottom: 10px;” title=”IMG_5206″ src=”https://www.thaifoodmaster.com/wp-content/uploads/2010/03/IMG_5206.jpg” alt=”Thai Style Fragrant Eggs and Pork Chinese Five-Spice Stew” width=”435″ height=”293″]
  13. The paste does not need to be very fine. Set aside.[br][img class=”aligncenter size-full wp-image-714″ style=”margin-top: 10px; margin-bottom: 10px;” title=”IMG_5219″ src=”https://www.thaifoodmaster.com/wp-content/uploads/2010/03/IMG_5219.jpg” alt=”Thai Style Fragrant Eggs and Pork Chinese Five-Spice Stew” width=”435″ height=”248″]
  14. In a wok on a low heat, melt the palm sugar. Slowly caramelize it to a deep amber color, being careful not to burn it! You may add a tablespoon of water here and there, to control the rate of caramelization.[br][img class=”aligncenter size-full wp-image-715″ style=”margin-top: 10px; margin-bottom: 10px;” title=”IMG_5230″ src=”https://www.thaifoodmaster.com/wp-content/uploads/2010/03/IMG_5230.jpg” alt=”Thai Style Fragrant Eggs and Pork Chinese Five-Spice Stew” width=”435″ height=”310″]
  15. Now the sugar is nice and brown.[br][img class=”aligncenter size-full wp-image-716″ style=”margin-top: 10px; margin-bottom: 10px;” title=”IMG_5236″ src=”https://www.thaifoodmaster.com/wp-content/uploads/2010/03/IMG_5236.jpg” alt=”Thai Style Fragrant Eggs and Pork Chinese Five-Spice Stew” width=”435″ height=”266″]
  16. Add the garlic-coriander paste, the cinnamon sticks, star anise and the Chinese five-spice powder. Mix well.[br][img class=”aligncenter size-full wp-image-717″ style=”margin-top: 10px; margin-bottom: 10px;” title=”IMG_5246″ src=”https://www.thaifoodmaster.com/wp-content/uploads/2010/03/IMG_5246.jpg” alt=”Thai Style Fragrant Eggs and Pork Chinese Five-Spice Stew” width=”435″ height=”271″]
  17. Add the pork and eggs to the sugar sauce. Mix well.[br][img class=”aligncenter size-full wp-image-718″ style=”margin-top: 10px; margin-bottom: 10px;” title=”IMG_5257″ src=”https://www.thaifoodmaster.com/wp-content/uploads/2010/03/IMG_5257.jpg” alt=”Thai Style Fragrant Eggs and Pork Chinese Five-Spice Stew” width=”435″ height=”316″]
  18. Transfer the pork and eggs to a pot, and cover with a lid. [br][img class=”aligncenter size-full wp-image-719″ style=”margin-top: 10px; margin-bottom: 10px;” title=”IMG_5259″ src=”https://www.thaifoodmaster.com/wp-content/uploads/2010/03/IMG_5259.jpg” alt=”Thai Style Fragrant Eggs and Pork Chinese Five-Spice Stew” width=”435″ height=”353″]
  19. Add the rehydrated mushrooms and their water.
  20. Add fried bean curd.
  21. Fill the pot with 4 cups of water.
  22. Add the sweet black soy sauce, the fish sauce, the light soy sauce and the oyster sauce.[br][img class=”aligncenter size-full wp-image-7181″ style=”margin-top: 10px; margin-bottom: 10px;” title=”IMG_5292″ src=”https://www.thaifoodmaster.com/wp-content/uploads/2010/03/IMG_5292.jpg” alt=”Thai Style Fragrant Eggs and Pork Chinese Five-Spice Stew” width=”435″ height=”285″]
  23. Cover, and simmer on low heat for about 1 hour until the pork is soft and the eggs are a nice deep brown color. Skim any oil that floats to the top.
  24. Serve hot, garnished with fresh coriander leaves.

20 ความคิดเห็น… แสดงความคิดเห็น
  • Avatar Nadda Mueller มี.ค. 23, 2010, 12:26 am

    Oh….I can say one thing is…………..I am hungry of Khai Phalo maak maak…

    U cooked so yummy ;)

  • Avatar พิม มี.ค. 23, 2010, 1:05 am

    สวัสดีค่ะ ตามมาชิมไข่พะโล้ถึงที่นี่เลย

    คุณหนุมานทำไข่พะโล้ออกมาได้น่ากินมาก
    เครื่องปรุง ส่วนผสมต่างๆ ก็ครบครัน ….. ถ่ายรูปออกมาก็ดูสวยงาม

    ชื่นชมนะคะ

    ป.ล. เข้ามาอ่านเรื่องราวการทำอาหารของคุณ ทำให้พิมได้เรียนรู้ภาษาอังกฤษเกี่ยวกับการทำอาหารไปด้วย .. ขอบคุณมากนะคะ

  • Avatar ผึ้ง มี.ค. 29, 2010, 1:16 am

    น่าทานมากกกกกกกคะ อยากได้ข้าวสวยร้อนๆแล้วสิ 555

  • Avatar Lindongski มี.ค. 31, 2010, 11:44 pm

    Sorry is coriander root and galangal the same? This will be the first time cookin this kind of one of my favou food, thank u for the recipe. Awesome finally I’ll be able to make it myself. I am out in the country …….

    • Avatar Hanuman เม.ย. 1, 2010, 12:58 pm

      No Lindongski, Coriander and galangal are two different plants.

    • Avatar Kevin ธ.ค. 15, 2013, 2:53 pm

      Coriander is a spice. Galangal is in the same family as ginger. Check them both out each one adds a great flavor to Thai Palo and many other recipes.

    • Avatar Donna ส.ค. 4, 2014, 2:59 am

      coriander is the same as cilantro… coriander is the seed of the cilantro.

  • Avatar กุ๊กไก่ เม.ย. 19, 2010, 11:12 am

    น่ากินจังเลย

  • Avatar bua เม.ย. 19, 2010, 4:07 pm

    khun hanuman ka……
    Wow! It’s look delicious.

  • Avatar Bell พ.ค. 9, 2014, 2:19 am

    Thank you so much for this recipe. It’s stewing right now as I’m typing. I’ve been looking for an easy to follow recipe for this dish that’s not in Thai but still keeps the authenticity for a while and this recipe is definitely it. It’s great dish for work lunch for the whole week. Not sure if it’ll last the whole week tho… THANK YOU!

  • Avatar christina t มิ.ย. 23, 2014, 2:22 am

    i have a quick question, is it 4 cups or 8 cups of water? the ingredient said 8, but direction said 4. thanks in advance!

  • Avatar Hannah ส.ค. 1, 2014, 6:57 pm

    Fantastic!! I’ve been looking for this recepie for a long time and finally found it here, thank you very much for sharing! I lived in Thailand for a year and ate street food for breakfast lunch and dinner now really missing it and finding it impossible to find the ‘real thing’ in London. Regretting not writing down the names of everything I ate. Will be using this website a lot!!

  • Avatar Hannah ส.ค. 1, 2014, 6:58 pm

    5 stars!!

  • Avatar TIELU HAN พ.ย. 26, 2014, 2:46 am

    hi, in receipt says 4 or 8 cups, what kind of cup? how big the cup?

    • Avatar Hanuman พ.ย. 26, 2014, 8:48 am

      cup is a standard measuring unit and its equal to 250 millilitres

  • Avatar Dave พ.ย. 30, 2015, 2:27 pm

    I can’t tell you how happy finding this recipe made me. My favourite dish, and it is absolutely perfect! Your photos and instructions are the best I’ve seen on a food blog, made it so easy to make. Cooked this as part of a Thai dinner party for a big group of friends – they all loved it. Two thumbs up!!

    • Avatar Hanuman ธ.ค. 10, 2015, 10:17 pm

      Thank you for the kind comment !

  • Avatar Chip พ.ค. 19, 2016, 10:21 am

    Turned out great
    Nice job on the part about how no make this !!!

  • Avatar betty พ.ค. 20, 2016, 1:45 am

    hi what is dark sweet sauce – cant find on google

    • Hanuman Hanuman พ.ค. 22, 2016, 1:48 pm

      dark sweet thick soy sauce, the best grade are marked “formula 1”

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