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Ingredientes
- 1 c. Pork loin, thinly sliced, and cut into bite sized pcs
- 1 c. Sen yai, soaked till soft in hot water (10 min).
- 1 1/2 c. Broccoli
- 1/4 c. Bai magkroot (kaffir lime leaves), shredded
- 1/4 c. Bai kaprao (holy basil leaves), shredded
- 1/4 c. Mushrooms
- 1 c. Water or possibly pork stock
- 3 Tbsp. Fish sauce
- 2 Tbsp. Dark sweet soy sauce
- 2 Tbsp. Maggi seasoning
- 2 Tbsp. Sugar
- 2 Tbsp. Arrowroot pwdr, mixed in a little water
- 1 Tbsp. Garlic, thinly sliced
- 1 tsp MSG
- 1 tsp Freshly milled black pepper
Direcciones
- Method
- Combine the Maggi sauce, fish sauce and soy sauce, and add in the pepper and MSG, and marinade the meat for about one hour, before draining, reserving the marinade.
- While the noodles are soaking to soften them, prepare the broccoli, by cutting up three quarters of a c. of florets, and peeling then slicing the stems, and chopping the leaves, to create three quarters of a c. of thinly sliced stems and leaves.
- Shred the basil and lime leaves.
- In a large skillet or possibly wok, over medium heat, saute/fry the garlic in a little oil, and then stir fry the noodles till they begin to turn brown. (Stir continuously, as they are likely to stick in a glutinous mass if you are lax at this point).
- Remove them, and turn the heat to high, and briefly stir fry the pork to seal it. In a large saucepan, heat the water or possibly stock, stir in and boil briefly, the marinade, and add in the arrowroot to thicken, then add in the meat, and other ingredients except the noodles, and stir occasionally till the meat and vegetables are nearly cooked to your taste. Add in the noodles and continue to cook for about 3-4 min to complete the dish.
- Serve in individual bowls.
- Completion
- At this stage the chef's contribution is effectively done. The following however is my wife's procedure at this stage:
- Add in 1 Tbsp. of prik phom (powdered prik ki nu daeng - red birdseye chilis), and a Tbsp. of prik dong - red chilis marinaded in rice vinegar, and a little more sugar.
- Then taste, and if necesary add in fish sauce, sweet soy, and additional red chilis and pickled chilis. If available you might also add in a little pickled ginger and pickled garlic.
- The obvious cautions apply to following this last stage blindly: at this point the clear sauce has turned fiery red and the heat of the chilis is accentuated by the vinegar... The general method however is appropriate, but you might care to procede more cautiously!
- NOTES: Description
- This dish is traditionally made in Thailand from phak khana, that is variously translated in English as "Chinese Broccoli" and "Chinese Kale".
- This is a brassica with the botanical name Brassica oleracea. In the past my wife & I have found this hard to find in the West, and so this recipe uses conventional Broccoli, This is widely available now in Thailand
- (albeit rather expensive). However the variety available here has rather a lot of stalk and leaves when you buy it, and the Thais are not inclined to waste food, so this is the conventional preperation here (if phak khana is available, then, of course, use it.)
- The noodles are the broad rice ribbon noodles, known in Thailand as sen yai
- (about 2 cm wide). Of course if these are not available then any noodles can be substituted, and the Italian fettucini styles are as good a substitute as any.
- The bai magkroot and bai kaprao (lime and basil leaves), can be considered optional.
- continued in part 2
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 648g | |
| Calories 680 | |
| Calories from Fat 380 | 56% |
| Total Fat 42.12g | 53% |
| Saturated Fat 14.52g | 58% |
| Trans Fat 0.0g | |
| Cholesterol 124mg | 41% |
| Sodium 8440mg | 352% |
| Potassium 1117mg | 32% |
| Total Carbs 40.56g | 11% |
| Dietary Fiber 2.9g | 10% |
| Sugars 29.68g | 20% |
| Protein 36.05g | 58% |
