How To Make Panaeng Curry with Pork | Gaeng Panaeng | Authentic Family Recipe #13
How To Make Panaeng Curry with Pork | Gaeng Panaeng | Authentic Family Recipe #13
Amy from World of Thai Food present how to make a ”Gaeng Panaeng Moo” recipe that has been passed down in her Thai family over generations. This is authentic Thai home cooking at its best and easiest.
Spelling of Thai words in English is ambiguous and there is little or no official standardisation. Panaeng curry is also commonly referred to as Kaeng Phanaeng, Phanang, Panang, Paneng, or Penang curry.
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Recipe: Thai Panaeng Curry with pork, chicken or beef
Serves: 4
Ingredients:
400 g Pork Tenderloin (Sliced) can be substituted by chicken or beef.
3 tbsp Cooking oil
2 tbsp Panaeng Curry Paste
1/2 cup Coconut Milk
1 cup Coconut Cream
6-8 Kaffir Lime leaves
1/2 cup Pea Eggplant
1 tbsp Palm sugar
1 Red spur chili (for garnish)
1 1/2 tbsp Fish sauce
Sweet Basil (optional for garnish)
A license to use this royalty-free music by VictoryAudio was purchased from AudioJungle.net
Gear used:
Nikon D4
Nikkor 24-70 f2.8 G ED
How to make Thai food at home - Panang Beef
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Ingredients:
1 tbsp Exotic Panang Curry Mix
1 tbsp Exotic Fish Sauce
200 ml Exotic Coconut Milk
150 gm Tenderloin
2 tbsp Vegetable Oil
80 gm Zucchini
1 tbsp Palm Sugar
1 pc Fresh chilli
1 pc Kaffur lime leaf
Procedure:
1. Cut the tenderloin into cubes.
2. Sear it off in 1 tbsp of oil.
3. Remove from pan and let rest.
4. In the same pan add the other 1tbsp of oil ans stir fry the Exotic Panang Curry
Paste in it on low heat for about 5 minutes.
5. Pour in the Exotic Coconut Milk and bring to a boil. Add fish sauce and palm sugar
into the curry.
6. Return the beef to the pan of curry let it simmer for about 4-5 minutes.
7. Serve with some steamed rice and garnish with some chopped kaffir lime leaf and fresh chilli.
The Best Braised Pork Belly Noodle Soup Recipe (Hakka Style)
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Braised Pork Belly Noodle Soup (扣肉粉) is a dish that I had at least a thousand times and the dish that I miss the most ever since I live abroad. The reason it took me this long to share this recipe is that it is not well known. I was worried that the youtube algorithm won’t promote it as much, but you know what? It is so delicious that it deserves attention.
INGREDIENTS
To blanch the pork belly
2 lbs (900 grams) of pork belly
4 slices of ginger
3 tbsp of Chinese cooking wine (Amazon Link -
1 tsp of Sichuan peppercorns (Amazon Link -
2.5 liters (10 cups) of water
2 tsp of dark soy sauce to color the pork (Amazon Link -
For the spice bag
4 slices of dried sand gingers (Amazon Link -
2 cloves (Amazon Link -
A small cinnamon stick (Amazon Link -
1/2 of a black cardamom (Amazon Link -
1 star anise (Amazon Link -
3 bay leaf (Amazon Link -
3 pieces of dried chili (Amazon Link -
2 tsp of Sichuan peppercorns (Amazon Link -
1/4 tsp of fennel seeds (Amazon Link -
5 slices of ginger
2 scallions
4 cloves of garlic
The seasonings for the braising
1/2 cup of soy sauce (Amazon Link -
1/2 cup of Chinese cooking wine (Amazon Link -
2.5 tsp of dark soy sauce (Amazon Link -
1 tbsp of sugar
2 liters (8 cups) of water
2.5 tsp of salt or to taste
Others
14 oz 400 grams of thick rice noodles
1/3 cup of oil to fry the pork belly
Baby bok choy or other leafy vegetables
Pickled yard beans as a topping
Diced scallion as garnish
INSTRUCTIONS
Fill a pot with 2.5 liters of water. Add the pork belly, ginger slices, Chinese cooking wine, and Sichuan peppercorns. Bring it to a boil then switch to low heat and let it simmer for 15 minutes.
While waiting, you can put all the spices and aromatics in a spice bag. It is a bit difficult to collect all the spices so it is OK if you miss one or 2. It will not affect the taste that much.
Remove the pork from the pot. Quickly use a fork to poke as many holes on the skin as possible. Wipe all the moisture on the pork by using paper towels. Apply some dark soy sauce on the surface while the pork is still hot. The color doesn’t attach well when it is cold.
Dehydrate the pork skin by using a dehydrator or a fan for a few hours or until the skin feels like leather - very firm and a bit bouncy. If you don’t have a dehydrator or a fan, you can stick the pork belly into the fridge with the skin exposed for 24 hours.
Add 1/3 cup of oil to the wok and heat it to 380 F. Fry the pork until the skin is golden and crispy. Then turn to fry other sides. Be careful with the oil splattering. Suggest putting on the lid when deep frying. You can also do this in an air fryer (8-10 minutes at 400 F).
Let the pork cool then slice it into 2/3 of an inch thick slabs. Add all the pork belly into a clay pot (or any other heavy-duty stockpot) along with the spice bag and the seasonings (soy sauce, Chinese cooking wine, dark soy sauce, and sugar).
Pour in 2 liters of water then bring it to a boil. Add some salt to taste. Simmer on low heat for 1.5 - 2 hours.
Meanwhile, we can prepare the noodles. I am using thick rice noodles. Bring a pot of water to a boil. Turn off the heat. Soak the noodles for 20 minutes. If you soaked the noodles 20 minutes right before the pork is ready, you can transfer the noodles into the clay pot and continue to cook. But if you soaked them way too early and the pork still needs to simmer for a while, you have to transfer the noodles into the cold water so they are not overdone.
When the pork is done simmering, taste the broth again to adjust the flavor. It should be much saltier than your normal taste because we still go lots of noodles and vegetables.
Add the soaked rice noodles and bring them to a boil. Add baby bok choy and let it blanch for 20-30 seconds.
Serve with some spicy pickled long beans (酸豇豆).
Easy Authentic Thai Green Curry At Home
Homemade Thai Green Curry deserves respect when making it. Good thing it's actually very easy and just requires a little elbow grease.
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Full Recipe:
Ingredients Needed:
Green Curry Paste:
- 2 teaspoons (4g) coriander seeds
- 1 teaspoon (2g) cumin seeds
- 1 teaspoon (3g) white peppercorn
- 3 serranos, thinly sliced
- 9 Thai chilies, thinly sliced
- 2 small shallots, finely chopped
- 1 lemongrass stalk, rough chopped
- 2-inch Galangal, finely chopped,
- 3 kaffir lime leaves, chiffonade
- 7 cloves garlic
- 4 springs cilantro stems
- zest of 1 lime
- 1/2 teaspoon (4g) dried Thai shrimp paste
Curry:
- 2 tablespoons (28g) oil
- All of the green curry paste
- 5 cloves garlic, finely chopped
- 3/4 cup (177ml) chicken stock
- 13.5oz (400ml) full fat coconut milk
- 2 tablespoons (30ml) fish sauce
- 1 tablespoon (17g) palm sugar
- 3/4 lb. (340g) chicken thigh
- 1.5 cups (160g) snow peas
- 1/2 bunch Thai basil leaves
- 2 Thai eggplants
- juice of 1 lime
- steamed rice, for serving
- fried shallots, for garnish
- Thai basil, for garnish
- 3 Serrano chilies, thinly sliced, for garnish
- lime wedges, for serving
Cantonese Braised Beef with Daikon Recipe
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Braised beef with Daikon Radish (萝卜炆牛腩) is a classic and popular dish in Cantonese cuisine. You can find it everywhere. In high-end restaurants, they served it as a centerpiece on the table. In fast food places, it is a popular take-out dish. It is so delicious that street food vendors even serve it as a snack. They give it to you in a paper cup. Oh, I used to get those all the time, miss it so much.
INGREDIENTS
To blanch the beef
2.5 lb (1.13 kg) of boneless beef stew meat
2-3 liters of water
1/4 cup of chinese cooking wine (Amazon link -
2 scallions
2 inches of ginger, sliced thinly
1/2 tbsp of sichuan peppercorn (Amazon Link -
To make the sauce
2 tbsp of Zhu hou paste (Amazon Link -
2 tbsp of hoisin sauce (Amazon Link - )
1.5 tbsp of peanut butter (Amazon Link -
1 tbsp of sichuan dou ban jiang (Amazon Link -
2 pieces of Fu ru AKA fermented bean curd (Amazon Link -
3 tbsp of sugar
To braise the beef
2 tbsp of cooking oil
6 cloves of garlic
2 inches of ginger, sliced thinly
1 pieces of star anise (Amazon Link -
2 pieces of bay leaves (Amazon Link -
1 of cinnamon stick (Amazon Link -
1 piece of aged tangerine peel (Product Link -
4 pieces of gan cao (甘草) (Amazon Link -
A small piece of dried galanga (Amazon Link -
A couple pieces of red dried chilies (Amazon Link -
4 tbsp of soy sauce (Amazon Link -
2 tsp of dark soy sauce (Amazon Link -
4-5 cups (1-1.25 liters) of water
1/2 tsp of salt or to taste
2 lbs (900 grams) of Chinese Daikon radish
Diced scallion as garnish
INSTRUCTIONS
Cut the beef into 1 inch cubed. You can use boneless beef rib, bone-in short ribs, shank, bottom Sirloin Flap, fatty brisket, oxtail, even beef tendon for this recipe.
Fill a big pot with water. Add the beef along with the Chinese cooking wine, scallions, ginger slices, and Sichuan peppercorns. Bring it to a boil then skim off all the scrum. Remove the beef from the pot and set it aside.
Combine all the sauce ingredients thoroughly and set it aside.
Add oil, garlic, ginger slices, star anise, bay leaves, cinnamon stick, orange peel, Gan Cao, dried Galangal, and red dried chilies to a heavy duty pot (preferably a clay pot, dutch oven, or cast iron pot). Stir over medium heat for a couple of minutes or until fragrant.
Add the sauce and sauteed for a few minutes to activate the flavor. Add the beef and continue to mix until every piece is well covered.
Add 4-5 cups of hot water and bring it to a boil. The amount of liquid should be able to cover the beef completely.
Add soy sauce to taste. Drizzle in some dark soy sauce for the color. Turn the heat to the lowest and let it simmer for 2 hours or until tender.
40 minutes before the beef is ready, double-peel the Daikon radish skin then cut it into big chunks. I found that the daikon radish in the USA is not as sweet as the ones that I had in China. It is more on the bitter side and it gives the soup an unbearable bitter after taste. The skin contains more bitter elements, so it is very important to double peel the skin.
Add the radish into a pot of boiling water and blanch for about 5 minutes to reduce the bitter taste. Transfer the radish into the clay pot. Give it a taste to adjust the flavor again because you want to be accurate after you added the daikon radish.
Continue to simmer for about 20 minutes. Serve with white rice or noodle.
Stuffed Eggplant Recipe (Hakka Style)
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Hakka Stuffed Eggplant (客家酿茄子) is my favorite way to eat eggplant. You can also use this recipe to make stuffed tofu, pepper, bitter melon, mushroom... Stuffed food is one of those characteristic styles of Hakka cuisine.
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INGREDIENTS
For the filling
400 g 14 oz of white fish fillet, cut into chunks
1/2 tsp of salt
1/2 tbsp of soy sauce (Amazon Link -
1/2 tsp of sugar
1/2 tsp of sweet paprika (Amazon Link -
1/2 tbsp of cornstarch (Amazon Link -
2 tbsp of chinese cooking wine (Amazon Link -
1/2 tbsp of sesame oil (Amazon Link -
2 tsp of finely minced ginger
1 tbsp of finely minced garlic
1/4 cup of diced scallion
3 tbsp of water
To make the sauce
1 tbsp of soy sauce (Amazon Link -
1 tbsp of oyster sauce (Amazon Link -
1 tsp of cornstarch (Amazon Link -
Some Black pepper to taste (Amazon Link -
1 cup of water
Others
2-3 Chinese long eggplants
3 tbsp of cornstarch to coat the eggplants
2-3 tbsp of vegetable oil to pan-fry
INSTRUCTIONS
Roughly cut the fish fillet into chunks and put it into the food processor along with the rest of the filling ingredients. Use the on and off mode to blend everything for 20-25 seconds. Don’t grind the meat too fine, otherwise, the filling will turn out too mussy. Remove it from the food processor and set it aside.
Slice the eggplant at a 45-degree angle into 1 centimeter thick pieces. Place all the slices on the cutting board. Put a few tbsp of cornstarch into a sieve and lightly dust onto the eggplant cut surface. Repeat this on the other side. Don't dust too much, otherwise, the filling can not attach well. A thin layer of cornstarch will prevent the meat from falling off and it also creates a starch layer on the outside of the eggplant which helps to catch more flavors from the sauce.
Spread a small amount of filling, 1/2 tsp will do, onto the eggplant slice. This will wet the cornstarch lightly and help the meat to fully make contact with the eggplant so it doesn’t fall off while cooking. Then put more filling, about 1.5 tbsp, on the top. Shape the edge with a dining knife. This recipe is enough to stuff 3 long skinny eggplants, of course, it depends on the size of your eggplant.
Before cooking, combine all the sauce ingredients in a bowl and set it aside.
Add vegetable oil into a frying pan. Place in the stuffed eggplant with the meat side down and pan fry over medium heat until golden brown. Flip it and fry the other side for a minute or 2.
Pour in the sauce. Be careful with the hot steam coming out. Move around the eggplants so they can absorb more flavors. If your pan is not big enough, you can fry the eggplant in batches. Just remember to divide the sauce in half too.
Transfer the eggplant to a plate. Sprinkle some diced scallion as garnish. Serve with white rice.
Videography / Editing by Austin Schargorodski -