Thursday, November 5, 2009
Phat Khana Muu Krop ผักคะน้าหมูกรอบ Stir Fried Kailan With Crispy Pork
Like most of the stir fried dishes you get in Thailand, this one is of Chinese origin but there is something very Thai about it maybe because it is so widely eaten all over the kingdom. I have always loved this simple dish as two of my favourite things are in it, namely the kailan and the crispy pork!
Kailan is in season now so it's half of what I was paying about a month ago. I always go for those with much larger stems, don't be fooled by the younger and tender looking ones because they are often quite tough (if the centers of the cut stems are a powdery white, they will bound to be on the tough side). I went to 6 different shops before getting the perfect bunch that somehow met my standard and it's absolutely worth the trouble. Police were everywhere questioning suspected drug dealers and users alike as I was walking up and down searching for the perfect bunch (I would have been stopped and questioned if I were wearing a very loose jumper that advertised either Nike or Adidas :)
P.S the other 2 tummies despite not the biggest fans of pork belly was competing with me for the crispy pork slices, that says how good they really are!! For crispy pork recipe click HERE
serves 4 as part of a Thai meal
1kg of Kailan, picked and sliced at an angle (I got rid of most of the outer leaves :))
3 cloves of garlic, sliced
1 red chili, sliced
300g of muu krop (crispy pork)
dash of oyster sauce
dash of light soy
white pepper to taste
1tsp of sugar
In a hot wok, fry sliced chilies and garlic for 30 seconds.
Add kailan, fry for 5 minutes add seasonings and cook vegetable til tender. Chuck in the crispy pork slices and fry for another minure.
I served this with Yam woonsen and plenty of rice.
A closer shot just to tempt you :)