morning glory (ผักบุ้งไทย)sliced into small pieces and blanched in water
winged beans (ถั่วพู)sliced thinly and blanched in water
batter-fried leaves and flowers (ใบและดอกไม้ชุบแป้งทอด)
Instructions
Prepare the chicken and the firm pork fat:
Slice the chicken along the grain into thin slices. Then cut each slice along the grain into elongated threads and cut the threads into tiny slices.
Cut the firm pork into the same size slices as the chicken.
Prepare the chicken stock:
Prepare a concentrated chicken stock following the instructions described here; alternatively, simmer chicken bones with coriander roots, garlic and white peppercorns to make a simple chicken broth.
Prepare the coconut fat (น้ำมันขี้โล้; naam man khee lo:h).
In a skillet, heat the coconut cream until it thickens and oil appears. Scoop out a small portion to use in the flavoring paste.
Continue to cook the coconut cream over low heat while stirring constantly, until the clear oil renders out and the khee lo:h oil is ready for use. Turn off the heat and set it aside.
Prepare the flavoring paste:
In a mortar and pestle, pound the saam gluuhr (สามเกลอ) – coriander roots, Thai garlic and white peppercorns.
Add roasted peanuts and pound to a fine paste.
Dilute the paste in chili jam.
Mix in the reserved coconut cream.
Adjust spiciness with ground dried chili. Set aside.
Cook the dish:
Reheat the coconut fat (น้ำมันขี้โล้; naam man khee lo:h) and add the sliced firm pork fat and chicken meat.
Keep frying until the meat and the fat are cooked and a good amount of oil appears.
Add the flavoring paste and mix well; cook until the paste loses its rawness.
Assess the color of the dish: if needed, add more chili jam until the dish’s color is a vibrant orangey-red.
Dilute with the chicken stock into a consistency suitable to serve with noodles. Bring to a boil and turn off the heat.
Seasoning:
Start by seasoning the salty element using fish sauce.
When you are satisfied with the saltiness, add palm sugar at the ratio indicated.