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Sweet Pork Belly
Sweet Pork Belly (Moo Wan)
Moo Wan is a sweet Thai pork belly appetizer. This recipe is very easy to make and only takes very little time. I happened to have some rice noodles that I wanted to get rid of, so I put some of this pork belly over it, garnished with green onions. This would also be great over rice if you want to make this the main course.
Servings: 4
Ingredients
- 1 lb diced pork belly
- 1/2 cup shallots thinly sliced
- 2 tbsp light soy sauce
- 2 tbsp dark soy sauce
- 1/3 cup palm sugar
- 1 cup water
- 2 tbsp vegetable or canola oil
Instructions
- In a wok or saute pan heat cooking oil over medium high heat. Sauté the shallots for 2 minutes.
- Add the pork belly. Brown on all sides, 5 minutes in total.
- Add in light and dark soy sauces and the water. Simmer on medium heat for 10 minutes.
- After 10 minutes of simmering, add in the palm sugar. Let dissolve into the liquid and simmer for another 10 minutes.
- Enjoy your Moo Wan!
Green Curry with Chicken
Green Curry with Chicken
This is one of the most popular Thai curry dishes. Once you have all of the ingredients, it's pretty easy to make. Spicy and slightly sweet from the palm sugar and coconut milk, this curry is great anytime of the year.If you are looking for a less starchy vegetable than potatoes, you can substitute Thai eggplant or bamboo shoots.
Servings: 4
Ingredients
Green Curry
- 1.75 cups coconut milk
- 3 tbsp green curry paste
- 1 lb boneless skinless chicken thighs diced
- 1 cup chicken stock
- 16 oz small cubed potatoes
- 2 tbsp palm sugar
- 2 tbsp fish sauce
- 4 kaffir lime leaves finely sliced
- 1 cup chopped Thai basil
- jasmine rice for serving
Instructions
Green Curry Paste
- Lightly dry toast the coriander and cumin seeds in a small egg skillet. Grind in a spice grinder or mortar and pestle.
- Add all of the curry paste ingredients to a food processor. Blend. Slowly add water until it becomes a paste.
- Anything that won’t be immediately used should be stored for up to a week in the refrigerator. Anything after that, the curry paste should go into the freezer.
Green Curry with Chicken
- In a large pan, Mix coconut milk and green curry paste together. Let simmer over medium high heat for 3-4 minutes.
- Add in the chicken thigh. Simmer for 3 minutes.
- Stir in the palm sugar, cubed potato, chicken stock, kaffir lime leaves, and fish sauce. Continue simmering for 15 minutes.
- urn off the heat. Stir in the Thai basil. Add more fish sauce and sugar to taste.
- Serve with jasmine rice. Garnish with more basil.
Potato Poblano Soup
Potato Poblano Soup
This is a fast and easy Mexican soup recipe that hits the spot on a winter night. If you want to be adventurous with this soup, substitute the regular butter for ganja butter. I sautéed the onions and garlic with 2 tbsp of my ganja butter. Also, after I bowled up the soup, I scooped a melon ball sized orb of ganja butter and placed it in the middle of the soup. The flavors of the ganja butter and the soup work really well with each other. Plus, after eating this at 6PM on a Sunday night, I was terribly stoned until about noon on Monday.
Servings: 4
Ingredients
- 3 whole poblanos
- 1 lb cubed potatoes
- 2 tbsp butter
- 1/2 medium white onion diced
- 1 head minced garlic cloves
- 4 cups chicken or vegetable stock
- salt and pepper
- 8 oz queso fresco or panella cheese
Instructions
Roasting Poblano Peppers
- Turn on your broiler. Place the poblano peppers on a rack on a baking sheet.
- Roast under the broiler for 4-5 minutes a side. The skins will char. Once done roasting, place in a paper bag or a container with a cover. This will help steam off the charred skins. Seed, dice and set aside.
The Soup
- Boil the potatoes for 10 minutes. They should be cook through but still firm. Drain and set aside.
- In a stock pot, saute the onions and garlic in butter over medium high heat for 3-4 minutes. If you happen to have ganja butter, I recommend giving it a try with this soup. The flavors work really well together.
- Add in the potatoes, roasted poblanos, chicken stock, and salt and pepper. Simmer for 15 minutes.
- Bowl it up! Add in small cubes of quest fresco or panella cheese.
