Thai Curry: Pork Green Curry (Gang Kiew Wan)

Green curry is probably my most favorite Thai curry.  I’m very surprised by many big name chefs who made green curry with cilantro leaves.  Really, that’s a big misunderstood I haven't heard such thing like that before.  I even talked about that with my aunt and she confirmed me that the real recipe only uses cilantro roots, not leaves.  Somehow, I see people in Thailand use cilantro roots a lot for cooking and the leaves to me are more like decorating.

Ingredients needed for Pork Green Curry (Gang Kiew Wan) in this recipe are pork, green curry paste, coconut milk, egg, sugar, vegetable oil, all purpose flour, salt, seasoning sauce, Thai basil, bird eye chilies, kaffir lime leaves, vegetable of your choice.  With this recipe, mostly people use Thai eggplants and pea eggplants, but I used Thai eggplants, red bell pepper and carrot. 

This recipe purposes to be best for a little fatty pork, so I just used couple of pork chops that came with a little fat. Just to help bring out the flavor.

Marinate thinly sliced pork with egg, a little bit of vegetable oil, about 1 tsp flour and sugar. I used brown sugar just that I have a love for brown sugar, no any other reason behind. Let the pork marinate for about 20 to 30 minutes while you’re preparing other stuffs.

Tip for Thai eggplants: Soak the eggplants in salted cold water after you cut them will prevent them from turning black.  They are like apple, somehow turn black (dark) easily after already been cut.

Cooking Time:

On medium heat, cook about 1/3 can coconut milk for couple minutes then add the curry paste (I used about 2 Tsp) to cook with it.  Use the condense part of coconut milk from the top part in the can.

Wait until it’s boiling, then add the marinated pork and couple of kaffir lime leaves to cook.  Wait till the pork is cooked then add the veggies, the rest of the coconut milk, and a pint of salt and sugar.

Let it cook a little longer to make sure the veggies are cooked.  Garnish the pork green curry with basil and chilies and it is done!

P.S. Feel free to make any suggestions or comments.  I would love to hear from you!

Leftover Ideas from Steak, Bacon and Groud Pork Soup (Stock)

My leftover ideas are Tom Yum Goong Noodle (Shrimp Tom Yum Soup), Sukiyaki (super easy version),
Yum Bacon & Apple, and Yum Nua (Spicy Steak Salad).

My goal is to be creative and makes a healthy meal from the leftover food and whatever I have left in the fridge. Let just say it's a fridge cleaning project! My leftovers are the porterhouse steak dinner, crispy bacon from my breakfast, and pork stock (I made it from ground pork, carrot, onion, salt and pepper) that I kept it frozen for a few days.

 (Shrimp Tom Yum Noodle)

(Sukiyaki)

(Bacon & Apple Salad)

(Spicy Steak Salad)

Please note, all of these menus are not going to be authentic. They are adapted menu and I had so much fun with them.

  
Tom Yum Goong Noodle (Shrimp Tom Yum Soup)

For a full version, please see my previous Tom Yum post. It's the same way, just less ingredients. In the soup bowl, mix fish sauce, lime juice, Nam Prik Pao and a little bit of crushed red pepper together. To make sure I like the taste, I added a little bit of boiled pork stock to the mixed sauce and kept tasting it until I liked it. Then add cooked shrimps, lettuce (could be any vegetable) and noodle (already soaked in the warm water) to the soup bowl. Lastly just add boiled pork soup to the bowl and now time to enjoy your soup!

Sukiyaki (super easy version)

Really, this is super easy version. All I really need is Sukiyaki Sauce that I bought from Asian grocery. The sauce that I have at home is a little too sweet for me, so I added chopped garlic and chilies, lime juice and salt to it. The same way with the noodle, all you have to do is to prepare cooked shrimps, vegetable, and noodle in a bowl. Then add the boiled pork stock and the sukiyaki sauce on top. And now you're set for this spicy sukiyaki soup!

Yum Bacon & Apple (Spicy Bacon & Apple Salad)

For this salad menu, you will need chopped crispy bacon, chilies, apple and shallot, lime juice, fish sauce, and a little bit of sugar. I didn't use sugar because the apple that I used was pretty sweet already. And all you have to do is to mix the ingredients together and it's ready to be served!

 
Yum Nua (Spicy Steak Salad)

For the salad part, I used tomato, cucumbers, and onion. For the dressing part, I crushed garlic and chilies together in the mortar and added lime juice, fish sauce and sugar to the garlic and chilies. I like to caramelize sugar before using it; I think it tastes better that way. Then mix the salad and the dressing together before topped with sliced steak.


Here you have it -- my leftover ideas!

Eating Out at Cheesecake Factory

Cheesecake Factory's special menu today - Pecan Crusted Catfish Fillet.  Not that bad, but I personally not  impressed with this dish.  It's a little too much herbs and spices on the fish which makes it so hard to taste the fish.   The bright side is that the side dish, sauteed corns, is very yummy.  Anyway, deep fly is still my most favorite way to prepare catfish so far even if it's not that the healthiest way.