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Moo Palo Recipe – Thai Eggs and Pork Chinese Five-Spice Fragrant Stew (สูตรทำไข่พะโล้หมูสามชั้นเห็ดหอม ; khai phalo muu saam chan het haawm)

Click to listen to the Thai name pronunciation Listen to the Thai name pronunciation
By: Hanuman
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.

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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.

Moo Palo Recipe, Eggs and Pork Fragrant Stewสูตรทำไข่พะโล้หมูสามชั้นเห็ดหอม ; khai phalo muu saam chan het haawm
Hanuman from Thaifoodmaster
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.
4.5 from 6 votes
Prep Time 30 mins
Cook Time 1 hr 30 mins
Total Time 2 hrs
Course Stew
Cuisine Thai
Servings 8

Ingredients
  

  • 400 gr pork belly (เนื้อหมูสามชั้น) sliced bacon, cut into 3cm (1.5″) cubes
  • 300 gr pork neck meat (สันคอหมู) cut into 3cm (1.5″) cubes
  • 7 chicken eggs (ไข่ไก่)
  • 300 gr yellow firm soybean tofu (เต้าหู้เหลือง) cut into 2cm (1″) cubes
  • neutral tasting cooking oil (น้ำมันพืช)
  • 10-20 dried shiitake mushrooms (เห็ดหอมแห้ง)
  • 1/3 cup palm sugar (น้ำตาลมะพร้าว) (125gr )
  • 3 star anise (โป๊ยกั๊ก)
  • 3 pieces of cassia tree bark 5cm (2″) each
  • 1 teaspoon Chinese five spices powder (ผงพะโล้) phalo powder
  • 1/4 cup fish sauce (น้ำปลา)
  • 8 cups water (น้ำเปล่า)
  • 2 tablespoons thick sweet soy sauce (ซีอิ๊วหวาน)
  • 1 tablespoon light soy sauce (ซีอิ๊วขาว)
  • 1 tablespoon oyster sauce

Garlic coriander paste

  • 3 coriander roots (รากผักชี) about 10gr, scraped, washed and finely chopped
  • 5 Chinese garlic (กระเทียมจีน) about 20gr, finely chopped
  • 2 teaspoons black peppercorns (พริกไทยดำ) about 5gr
  • 1 teaspoon sea salt (เกลือทะเล)

Instructions
 

  • Soak the shiitake mushrooms in 1 cup of boiling water for about 15 minutes.
  • When rehydrated, strain. Save both the water and the mushrooms, and set aside.
  • Remove and discard the hard stalks.
  • 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.
  • Cut the bean curd into 2cm (1″) cubes
  • Deep fry the bean curd on medium-low heat until the cubes are golden.

  • 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.

  • 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.
  • In a hot wok, without oil, roast the pork belly pieces. The heat will render out the fat.
  • 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.
  • Set aside.
  • In a mortar and pestle, pound the coriander roots, the garlic and the peppercorns with a teaspoon of salt as an abrasive.
  • The paste does not need to be very fine. Set aside.
  • 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.
  • Now the sugar is nice and brown.
  • Add the garlic-coriander paste, the cinnamon sticks, star anise and the Chinese five-spice powder. Mix well.
  • Add the pork and eggs to the sugar sauce. Mix well.
  • Transfer the pork and eggs to a pot, and cover with a lid.
  • Add the rehydrated mushrooms and their water.
  • Add fried bean curd.
  • Fill the pot with 4 cups of water.
  • Add the sweet black soy sauce, the fish sauce, the light soy sauce and the oyster sauce.
  • 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.
  • Serve hot, garnished with fresh coriander leaves.
Tried this recipe?We’d love to see it – tag it #THAIFOODMASTER on Instagram! Please leave a comment to let us know how it was!

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Nadda Mueller
Nadda Mueller
Guest
11 years ago

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

U cooked so yummy ;)

พิม
พิม
Guest
11 years ago

สวัสดีค่ะ ตามมาชิมไข่พะโล้ถึงที่นี่เลย

คุณหนุมานทำไข่พะโล้ออกมาได้น่ากินมาก
เครื่องปรุง ส่วนผสมต่างๆ ก็ครบครัน ….. ถ่ายรูปออกมาก็ดูสวยงาม

ชื่นชมนะคะ

ป.ล. เข้ามาอ่านเรื่องราวการทำอาหารของคุณ ทำให้พิมได้เรียนรู้ภาษาอังกฤษเกี่ยวกับการทำอาหารไปด้วย .. ขอบคุณมากนะคะ

ผึ้ง
ผึ้ง
Guest
11 years ago

น่าทานมากกกกกกกคะ อยากได้ข้าวสวยร้อนๆแล้วสิ 555

Lindongski
Lindongski
Guest
11 years ago

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 …….

Kevin
Kevin
Guest
Reply to  Lindongski
7 years ago

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.

Donna
Donna
Guest
Reply to  Lindongski
7 years ago

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

กุ๊กไก่
กุ๊กไก่
Guest
11 years ago

น่ากินจังเลย

bua
bua
Guest
11 years ago

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

Bell
Bell
Guest
7 years ago

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!

christina t
christina t
Guest
7 years ago

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!

Hannah
Hannah
Guest
7 years ago

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!!

Hannah
Hannah
Guest
7 years ago

5 stars!!

TIELU HAN
TIELU HAN
Guest
6 years ago

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

Michael C.
Michael C.
Guest
Reply to  TIELU HAN
1 year ago

Can’t wait to make this…it’s one of my favorite dishes. However, it’s not clear whether I should use 8 cups of water or 4 cups of water. Can someone help to clarify since the ingredient list says 8 cups (2000 ml) of water yet the recipe instructions say 4 cups (1000 ml) of water. Which is it? Thx in advance!

Dave
Dave
Guest
5 years ago

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!!

Chip
Chip
Guest
5 years ago

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

betty
betty
Guest
5 years ago

hi what is dark sweet sauce – cant find on google

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