This is a modern version of a classic sweet meat threads condiment that often complements chili relishes or is served as a side dish in classic Siamese samrub meals. In the past, it was a method of preservation that allowed the meat to be kept (and then consumed) for an extended period of time. It was common to use salted beef or pork. The salted meat was washed, then grilled before it was pounded, pulled into thin threads and fried with sugar.
This recipe uses cooked pork, which is pulled into thin threads and marinated with sugar before deep frying crispy. I have found that, for the modern palate, a crispy yet soft texture is preferable.
Crispy sweet pork or beef threads (หมูเค็มผัดฝอย ; muu khem phat faawy)
A modern version of a classic condiment that often complements chili relishes or is served as a side dish in classic Siamese samrub meals.
2tablespoonsShaoxing Chinese cooking wine (เหล้าจีน)
5slicesginger (ขิง)
To marinate the meat:
1 1/4cupsbrown sugar (น้ําตาลทรายแดง)
1/2teaspoonsea salt (เกลือทะเล)
1tablespoonfish sauce (น้ำปลา)
4tablespoonslight soy sauce (ซีอิ๊วขาว)
2tablespoonssesame oil (น้ำมันงา)
2teaspoongalangal powder (ข่าป่น)
Instructions
Trim the fat and membrane off a piece of pork hip meat. Thoroughly discarding these parts from the meat will make it easier to pull the meat into thin threads after it is cooked.
In a large pot, bring water to a boil with the spices and aromatics, the star anise, cinnamon stick, and slices of ginger.
Add Shaoxing Chinese cooking wine.
Add the meat and cook it thoroughly for about 40 minutes.
Remove the meat and allow to cool down a bit.
Pull the meat into threads while the meat is still warm.
Mix the meat with all the ingredients of the marinade.
Let it rest for half an hour.
Fry in neutral-tasting cooking oil on low heat.
When the meat begins to change color, add the sliced shallots.
Keep frying until the shallots turn golden and the meat becomes crispy.
Strain.
Serve as a condiment as an element in various samrub sets.
Keyword how to prepare (วิธีทำ), side dishes (เครื่องเคียง)
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!
A candied peanut bar might be considered an unlikely ingredient for an old-fashioned Siamese-style salad. Yet, peanut bars were familiar to the Siamese as early as the Ayutthaya period and were part of a broader set of Teochew Chinese sweets called, in Thai, “khanohm janap (ขนมจันอับ)”.
This laap dish offers a slightly different way to use the phrik laap seasoning mix. It is added to an aromatic paste made from roasted chilies, galangal, roasted shallots, and roasted garlic. The paste is enriched with coriander seeds, makwen and laap spices mix, which introduces the desired smoke and umami intensifying elements to the dish.
Get Access – Join Thaifoodmaster Today
Practical and kitchen-tested recipes with a mix of theory, history, psychology, and Siamese culture tidbits.
Get access to everything right away. Unlock more than 40 Masterclasses, over 150 recipes and Articles
Access to Thaifoodmaster’s constantly growing library of prime professional classes, articles, recipes and videos on Siamese culinary topics, available nowhere else in English.
GET EXTRA - New Monthly Masterclasses and Recipes
Gain access to NEW MONTHLY masterclasses as they become available.
1-1 support from Hanuman
1-1 support from Hanuman to help you achieve your professional Thai culinary goals
Live Q&A Sessions
The opportunity to join a monthly live two-hour videoconference where I can answer your questions.
Great Value!
one year access for the price of 3 days in-person training.
You will get everything you need to:
To Get inspired
When you design or build a new menu for an event or restaurant or even prepare for dinner with friends.
To Satisfy your curiosity.
Finally !
To Master Your Craft
Master your Thai cooking skills and expand your repertoire.
It is truly brilliant with a revolutionary approach introducing aspects and concepts never broached by cookbooks.
Get Access – Join Thaifoodmaster Today
Practical and kitchen-tested recipes with a mix of theory, history, psychology, and Siamese culture tidbits.
Access to Thaifoodmaster’s constantly growing library of prime professional classes, articles, recipes and videos on Siamese culinary topics, available nowhere else in English.
Gain access to NEW MONTHLY masterclasses as they become available.
1-1 support from Hanuman to help you achieve your professional Thai culinary goals
The opportunity to join a monthly live two-hour videoconference where I can answer your questions.
one year access for the price of 3 days in-person training.
You will get everything you need to:
When you design or build a new menu for an event or restaurant or even prepare for dinner with friends.
Finally !
Master your Thai cooking skills and expand your repertoire.