Roasted Pork red curry with Betel leaves

prepare time; 20 minutes

Cooking time; about 1 hour and 10 minutes

by Jinnykim’s kitchen

Betel leaves or in Thai is Chaplo. Back to my country I really love to eat Catfish curry with Chaplo leaves but today I want to try something difference today so I should to cook betel leave with Pork shoulder but if I just cook pork shoulder curry with betel leaves it’s will be boring dish for me so I marinated pork for 1 hour and grilled then make curry.

Ingredients;

800 g Pork shoulder

3 oyster sauce

3 soy sauce

2 sea salt

4 coriander roots

4 garlic clovess

100g red curry paste

30 Betel leaves

3 tbsp fish sauce

1 tsp salt

2 tbsp vegetable oil

3 tbsp palm sugar

1 cup coconut cream

2 cup coconut milk

How to cook;

1. Pound garlic and coriander root in the Mortar until turn to paste.Marinated pork withCorainder and garlic paste, salt, soy sauce and oyster sauce for 1 hours. And roasting in the oven on 200 degrees for 20 minutes and then slices into small pieces put aside.
2.Heat the sauce pan add oil and curry paste stir until fragrant then add curry paste stir until mix add fish sauce, Palm sugar, salt stir until palm sugar dissolved add 2 cup of coconut milk sauté and then add pork simmer for 45 minutes turn off the heat add Betel leaves and serve with steam rice.

Just another simple dish from Jinnykim’s kitchen hope you enjoy my recipes.

Thai rice noodles with Spicy pork mince and chicken sauce

This dish is North of Thailand dish I have to say my style not authentic because I don’t add pork or Chicken blood and chicken feet ( I don’t eat )

Thai rice noodles with spicy pork mince and chicken soup Thai People call Kanom Jeen Nam Ngeaw this dish easy to make. If you want to make with some Beef mince or Chicken mince instead of pork fine too or even Tofu for some don’t eat meat.

ingredients;

10 dried red chilies

5 fresh red chilis

10 garlic cloves

10 shallots

10 coriander roots

1 stalk lemongrass thinly slice

3 tbs shrimp paste

3tbs fermented soy bean

2 tbs vegetable oil

1 tsp salt

250g pork mince

500g chicken breast cut in dice

500g cherry tomatoes cut in half

10 dried red cotton flower (optional)

10 fried dried chilies

1 cup spring coriander

500g vermiceli noodles

Side dish;

Cucumbers

Iceberg

picked mustard green

Instructions:

Soak dried red chilies in hot water for 10 -15 minutes after that drain out water and add into granite mortar pound until chilies turn to paste add shallots, garlic, lemongrass, coriander root, and shrimp and pound until paste mixed well together last one add fermented soy bean pound to mix it’s well together.

Add vegetable oil into the pot with low heat when oil hot add Nam Ngeaw paste into the oil stir until fragrant then add pork mince stir together for five minutes, add 1L of water into the pot wait for water boil add chicken simmer for 45 minutes add cherry tomatoes and red cotton flowers simmer another 5 minutes turn off the heat add fried dried chilies and spring coriander to serve.

How to cook Vermicelli noodles;

boiling water add vermicelli boil until cook, transfer noodles into cold water and drain out water in the sieve and that ready to serve.

Brown Rice Porridge with pork Minced

Back to my country ( Thailand ) where we eat RICE for breakfast, lunch and dinner we can cook rice in different way like boiled, fried or stream. Today my rice meal will be Porridge. Brown rice porridge with Pork minced just the simple and quick meal for working women like me. Are you ready to start to cook?

Ingredients

150g Pork mined

1 1/2 cup brown rice

10 garlic cloves ( finely chop )

1/3 cup gelatinous rice roasted

3 kafffir lime leaf

4 coriander root

1 table spoon light soy sauce

1 1/2 table spoon oyster sauce

1 table spoon ground white pepper

1 1/2 table spoon Peanut oil

1 litter beef stock or vegetable stock ( No add salt )

1 cup Finely chop spring onion and coriander for sprinkle before serve

Instructions

Wash brown rice and drain water out. Heat the pot add stock when stock boiling add brown rice into the pot boil approximately 45 minutes. Meanwhile heat the wok add peanut oil into the wok and fried garlic until golden, scoop garlic out of oil put aside, in the same wok add pork mined into the wok stir pork until dried and then rest aside.

Brown rice porridge ready to serve in 45 minutes and serve.

Wontons Fresh Chilli Oil

Jinny food journey will be serve Wontons Fresh chilli oil one of or favourite dish. When we went to Din Tai Fung restaurant we always order this dish. Today I tired to make Fresh chilli oil it’s was delicious and get herb fragrances. Now let have a look what my ingredients are.

Ingredients

20 Wontons sheet (I bought from supermarket local)

20 of Green and Red chilli I picked from my garden

150 g pork mince

1 tsp szechuan pepper grounded

1 tbs sesami oil

3 tbs peanut oil ( if you allege peanut you can use vegetable oil or other as you prefer

2 tbs ginger finely chopped

1 tbs garlic finely chopped

2 tbs spring onion and coriander chopped

1 tbs brown sugar

1 tbs shoaling wine

1 tbs himalaya salt

2 tbs light soy sauce

1 tbs oyster sauce

How to make Fresh chilli oil Jinny’s style

Preheat sauce pan and add peanut oil into pan boil until hot. Prepare mixing bowl add garlic, ginger, sugar, soy sauce, oyster sauce, Szechuan paper, sesami oil, shoaling wine and salt and then pour hot peanut oil into mixing bowl mix well and add spring onion and coriander into oil mix it again rest aside.

Prepare wonton mix pork mince with 1 tbs light soy sauce use and kneed until pork and sauce mix well the make wonton. boiling water to cook wontons time cook for fresh wontons about 7-8 minuets and then transfer to serving bowl pour chilli oil onto ready to eat. If it’s to spicy slice cucumbers side dish to help cool down heat from chilli.

wontons fresh chilli oils by Jinnykim kitchen

wontons fresh chilli oil by Jinnykim kitchen

Time to prepare and cook 45 minutes