วันนี้หนุมานขอนำเสนอเมนูแกงฮังเลหมู ซึ่งเป็นอาหารชาวเหนือที่ได้รับอิทธิพลมาจากพม่าครับแกงฮังเลนั้นทำไม่ยากจริง ๆ ครับ เมื่อทำเสร็จแล้วสามารถเก็บในตู้เย็นได้หลายวัน รสชาติก็จะดียิ่งขึ้นครับ
สูตรนี้มีเคล็ดลับ โดยปกติเราจะหมักเนื้อหมูกับน้ำพริกเครื่องแกงเท่านั้น แต่ว่าผมได้เพิ่มสับปะรดลงไปด้วย
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Ingredients
- 500 g pork meat (เนื้อหมู) shoulder or collar, cut into 3cm (1.5″) cubes
- 500 g pork belly (เนื้อหมูสามชั้น) cut into 3cm (1.5″) cubes
- 1 tablespoon dark soy sauce (ซีอิ้วดํา)
- 1 tablespoon Hang Lay curry spice mix (ผงฮังเล)
- 25 shallots (หอมแดง) peeled and cut into halves
- 3 cups ginger (ขิง) peeled and cut into julienne
- 4 pickled garlic (กระเทียมดอง)
- 1 cup pickled garlic brine (น้ำกระเทียมดอง)
- 1/2 cup unsalted roasted shelled peanuts (ถั่วลิสงคั่ว)
- 2 cups water (น้ำเปล่า)
- 2 tablespoon neutral tasting cooking oil (น้ำมันพืช)
Season with
- 3 parts tamarind paste (น้ำมะขามเปียก)
- 4 parts fish sauce (น้ำปลา)
- 3 parts palm sugar (น้ำตาลมะพร้าว)
Hang Lay Curry paste Ingredients
- 8-10 pieces dried red long chili (phrik chee fa) (พริกชี้ฟ้าแห้ง)
- 1/2 teaspoon sea salt (เกลือทะเล)
- 3 tablespoons lemongrass (ตะไคร้)
- 1 1/2 tablespoons galangal (ข่า) finely chopped
- 2/3 cup shallots (หอมแดง) finely chopped
- 1/2 cup Chinese garlic (กระเทียมจีน) finely chopped
- 1 tablespoon fresh turmeric (ขมิ้นชัน) finely chopped
- 1 tablespoon fermented shrimp paste (kapi)(กะปิย่างไฟ)
- 1 teaspoon Hang Lay curry spice mix (ผงฮังเล)
Instructions
Prepare the curry paste
- Clean, peel, chop and prepare all the ingredients for the curry paste.
- Soak the chilies in water until soft.
- In a mortar and pestle, start pounding the chilies with salt as an abrasive.
- Add lemongrass and pound it finely.
- Add galangal and pound it finely.
- Add shallots, garlic and fresh turmeric, and pound everything to a fine paste.
- Add hang lay masala spice mix.
- Add gabpi and mix well. Set aside.
Prepare the curry
- In a bowl mix the pork, the curry paste and thick dark soy sauce.
- Let the pork mixture to marinate for at least 1 hour.
- Heat oil in a pan.
- Fry the pork mixture on low heat until the fat renders out.
- Add shallots and ginger and mix well.
- Add pickled garlic and its brine.
- Add roasted peanuts.
- Add hang lay masala spice mix.
- Mix everything well together
- Season with tamarind paste, fish sauce and palm sugar.
- Add water to cover.
- Simmer on low heat for about 1 hour until pork is soft and sauce is thick.
- Serve.
The sweet leading sour coconut cream based sauce, enriched and thickened with fragrant freshly roasted peanuts and golden beans are a wonderful coat to dress the sweet shrimp meat. The aromatics are being extracted in every possible way, by roasting, and frying, boiling and reducing, pounding and grounding. All the culinary methods are being fully employed to guarantee an absolute real first class dish.
If you want to start some real Thai cooking going at your home, have the time and access to all the ingredients, than I really want you to try this dish. The building blocks of flavors work so well here and it will open you a great window to see the beginning of what is possible in Thai cuisine.
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.
The name of this dish originates from two Chinese words: pah ziah and lou.
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