Giveaway chicken penis
Pork penis recipe
Raw Materials
Main ingredient
* Pork ridge neck or pig three layer slice thin 300 grams
* Coconut milk 250 ml
* Coconut milk tail 150 ml
* 2-3 tablespoons banana curry chili
* 1-1 ½ tablespoon fish sauce
* Beep sugar 1-1 ½ tablespoons
* 4-5 alley bergamot leaves
* Alley red pepper for decoration
* A little basil. You can't wear it.
Peanut meal
* 1-2 tablespoons ground roasted peanuts
It helps to thicken, oily and fragrant.
Making steps
1. Simmer coconut milk
Put about half the coconut milk in the pan. Use a centerfire. Simmer until the coconut milk breaks it a little.
2. Stir the chili curry
Put the chili peppers on it. Stir it up and smell darker. If it's too dry, add the coconut milk a little at a time.
3. Add pork
Add the pork to the stir-fry to the curry. Stir until the pork starts to ripen.
4. Add coconut milk
Fill the remaining coconut milk head and coconut milk tail, simmer with a relatively mild central fire until the pig softens, and the curry begins to thicken.
5. Seasoning
Add fish sauce, beep sugar, and peanut meal. Stir well. Taste it. Sweet, salty, it's a little spicy.
The mattress should not be as liquid as regular coconut milk curry. The pork coating should be thickened.
6. Put bergamot leaves
Put on the alley bergamot leaves. Gently stir and turn off the lights.
7.Serve
Scoop on the plate. Sprinkle the red sky pepper alley and more alley bergamot leaves. Serve with hot pretty rice.
Trick
* Use the pig on the neck. It's soft and it's good.
* Don't add a lot of water. A good slat should be thickened, not curry.
* If the curry pepper is already salted, reduce fish sauce
* Slowly simmering will make pork seep, taste and coconut milk more fragrant.
English: Pork Panang Curry Recipe
Ingredients
Main ingredients
* 300 g thinly sliced pork shoulder, pork neck, or pork belly
* 250 ml coconut cream
* 150 ml coconut milk
* 2-3 tbsp Panang curry paste
* 1-1 ½ tbsp fish sauce
* 1-1 ½ tbsp palm sugar
* 4-5 kaffir lime leaves, finely sliced
* Sliced red chili, for garnish
* A few Thai basil leaves, optional
Optional but recommended
* 1-2 tbsp ground roasted peanuts
This makes the curry thicker, richer, and more aromatic.
Instructions
1.Simmer the coconut cream
Add about half of the coconut cream to a pan over medium heat. Simmer until the oil starts to separate slightly.
2.Fry the curry paste
Add the Panang curry paste and stir-fry until fragrant and darker in color.Add a little more coconut cream if it becomes too dry.
3. Add the pork
Add the sliced pork and stir until it is coated with the curry paste. Cook until the pork begins to change color.
4. Add coconut milk
Pour in the remaining coconut cream and coconut milk. Simmer over medium-low heat until the pork is tender and the sauce thickens.
5. Season
Add fish sauce, palm sugar, and ground roasted peanuts. Stir well and taste. The flavor should be rich, slightly sweet, salty, creamy, and mildly spicycles.
6.Add kaffir lime leaves
Stir in the sliced kaffir lime leaves, then turn off the heat.
7.Serve
Transfer to a plate or bowl. Garnish with sliced red chili and extra kaffir lime leaves. Serve with hot steamed jasmine rich.
Tips
* Pork shoulder or pork neck works best because it stays tender and juici.
* Panang curry should be thick, not water.
* Adjust fish sauce carefully because some curry pastes are already salty.
* Simmer gently so the pork absorbs the curry flavor.