茄狗砧 15 试窑 .. 2558 徽氛 27 ┖押氛 605

Miracle Thai Agriculture

Danai Huntrakul E-mail : [email protected]

Pork Knuckle Red Curry with Cherry Tomato

We call our wife"s mother "mother-in-law". What about her mother"s mother? Well, I simply called her "grandma"; it sounds nice and closer to the in-laws.

Grandma never ate pork leg. After I made Emperor"s Pork Leg and induced her to try the knuckle, she went only for the knuckle whenever there was braised pork leg.

At the merit making rite for her death, the menu consisted of her favourites; chili shrimp paste with vegetables and fried mackerel, spare rib soup with bamboo mushroom, stir fried cauliflower with shrimp, fermented fish coconut milk stew, plus pork leg curry.

Such rite always sees me in the kitchen where I belong and could give a hand. To dress up for the reception line I would look out of place, lest too off-line for an in-law.

Busy, mother-in-law left me in the kitchen with lady cooks of assorted ages.

By my look of confidence or being a nice in-law, I was called the head cook.

Chili shrimp paste was being pounded and side vegetables attended to by squatting ladies, Mackerel already deep fried. I saw a lass standing by, so I approached,

"Would you help fillet some mackerel with head intact convenient for the monks; so next life we could share more merit making?" She had the trayful finished in a jiffy.

Stir fried cauliflower with shrimp and pork rib soup with bamboo mushroom was being seasoned by Maew Lass.

A cauldron of fermented fish stew in coconut milk was done from home, using the same side vegetables with chili paste. Normally these two dishes are not featured in such occasion for either could exhaust any rice cooker. But both were grandma"s favourite.

This left only the pork leg curry, ingredients of which had been thoroughly prepared by compassionate vendors for 3kg size; i.e. 3 kg each of pork leg and coconut milk; 1 kg cherry tomato; sweet basil and kaffir lime leaf. Red chili was nicely sliced by an uncle-in-law who wished to share a merit with the fillet lass in the next life.

Before further ado, Maew nudged me saying "Start the curry, prayers just started."

In a wok I ladled coconut cream (1st press) to extract oil; added curry paste until its aroma went sky high. More cream and higher heat to boil; chunk of pork leg went in until almost done; then all was transferred to a cauldron of warm coconut milk and seasoned with fish sauce. The next boil saw cherry tomato, sweet basil, kaffir lime leaves and chili. A bowl of cached cream was poured to glisten up curry surface, and fire was put off.

Result? Despite warnings that the flesh would be tough, it came out al dente. With cherry tomato to degrease and kaffir lime to cut pork odour; coconut milk"s creaminess and curry paste"s intense flavour were retained. Not even for a plastic bag was left; for this curry is not commonly done; and the chili julienne flew off with the fillet lass.


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斯橐 104

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