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Hung Lay Curry

Hung Lay Curry

 

Pork Belly  250 gram(s)

Pork Tenderloin  250 gram(s)

Hung Lay Curry Paste 3 tablespoon(s)

Vegetable Oil  1 tablespoon(s)

Tamarind Paste Juice 2 tablespoon(s)

Sugar   2 tablespoon(s)

Pickled Garlic Juice 3 tablespoon(s)

Water   1 cup(s)

Pickled Garlic  1/4 cup(s)

Sliced Ginger  2 tablespoon(s)

 

1. Mix pork belly and pork tenderloin with Hung Lay curry paste. Marinate for 2 hours.

2. Stir fry marinated pork with oil just enough cooked, then season with tamarind paste juice, sugar, pickled garlic juice, water, pickled garlic and sliced ginger.

3. Simmer Hung Lay curry over a low heat until desired tender. Add water if too dry.

4. Serve with Royal Umbrella Hug-Phayao Rice.

 

泰北咖喱猪肉

 

五花肉  250

颈肉  250

泰北咖喱猪肉酱 3 汤匙

植物油  1 汤匙

酸角果 2 汤匙

  2 汤匙

腌蒜汁  3 汤匙

白水  1 计量杯

腌蒜  1/4 计量杯

丝的姜 2 汤匙

 

1.将五花肉和猪颈肉跟泰北咖喱猪肉酱混合在一起,然后留下2个小时。

2.将猪肉炒在油里至外边熟,然后用酸角果酱、糖和腌蒜汁调味,再加白水、腌蒜和切丝的姜。

3.用底火熬泰北咖喱猪肉直至猪肉变软(若猪肉太干再加水)。

4.配上跟帕夭府的茉莉香米米饭一起食用