Tag: eggs
Kua Gling (Southern Thai Pork Stir Fry)
Southern Thai Pork Stir Fry (Kua Gling)
Kua Gling is a classic Thai stir fry made of ground meat, or even crumbled tofu, and a spicy curry paste. One subtle difference between this curry paste and others is that the Kua Gling paste uses black peppercorns instead of white ones. Once you make this curry paste, the rest of the dish comes together fairly quick. Kua Gling is traditionally served with steamed jasmine rice and slices of cucumber. The cucumber will help cut through the heat of this dish because it is spicy as all hell.Kua Gling is a great ingredient to use as a leftover. I included 2 more recipes to use if in: Kua Gling Omelette and Kua Gling Tacos. The omelette is stuffed with the Kua Gling and Thai basil. It is served with steamed jasmine rice. The tacos are on double corn tortillas and topped with Kua Gling, julienne carrots and cucumber, diced shallots, shredded cabbage, Thai basil, siracha, and Japanese mayo.
Ingredients
Kua Gling Curry Paste
- 10 dried arbol chilies
- 1 tsp black peppercorns
- 1 stalk of lemongrass
- 3 tbsp galangal chopped
- 1 1/2 tsp turmeric
- 1/2 tsp salt
- 1/3 cup shallots chopped
- 6 garlic cloves
- 2 tsp shrimp paste
Kua Gling
- 1 lb ground pork
- 1/4 cup water
- 2 tsp fish sauce
- 2 tsp sugar
- 6 kaffir lime leaves julienned
- 4 thai chilies finely diced
- 1 stalk of lemongrass finely chopped
- 1 tbsp vegetable oil
Kua Gling Omelette
- 3 large eggs beaten
- 3/4 cup kua gling
- basil leaves
Kua Gling Tacos
- corn tortillas
- kua gling
- shredded cabbage
- julienned cucumber
- julienned carrots
- diced shallots
- thai basil
- siracha
- japanese mayo
Instructions
Kua Gling Curry Paste
- In a spice blender, add the arbol chilies and black peppercorns.
- Grind into a powder.
- Add the chili powder along with the rest of the curry paste ingredients into a food processor or blender.
- Blend until it is a smooth paste.
- In a wok or large skillet, heat up cooking oil over medium high heat. Add in the curry paste and cook for 2-3 minutes. If the curry paste starts to stick, add in some chicken stock.
- Add in the ground pork. Brown the pork, making sure there aren’t any big chunks remaining.
- Add in the sugar. Cook until there is no more liquid in the pan.
- Stir in the lemongrass, Thai chilies, lime leaves, and fish sauce. Cook for 2 more minutes.
- Serve with steamed jasmine rice and slices of cucumber. The cucumber will help cut through the spiciness.
Kua Gling Omelette
- Over medium high heat, add the beaten eggs to a well greased griddle or skillet. Cook the eggs for about a minute. Add the Kua Gling down the center of the omelette. Top with a bunch of Thai basil.
- Fold the omelette. Serve with steamed jasmine rice.
Kua Gling Tacos
- I like to assemble the tacos in this order: Kua Gling on the bottom, followed by julienne carrots, julienne cucumber, Thai basil, shallots, cabbage, mayo, and siracha.
Curry Udon with Omelette
Curry Udon with Omelette
Another continuation of my addiction to Japanese curry, this time with udon noodles with an omelette over the top. Easiest recipe ever.
Servings: 2
Ingredients
- 16 oz udon noodles
- 3 tbsp butter
- 4 tbsp flour
- 1 tbsp garam masala
- 1 tbsp curry powder
- 1/2 tsp cayenne pepper
- salt to taste
- 4 cups water
- 2 beaten eggs
- green onion chopped
Instructions
- Soft up the udon noodles in boiling water for 2 minutes. Drain and set aside.
- In a large sauce pan over medium heat, melt the butter. Add in the flour and cook for a minute, constantly stirring.
- Stir in the curry powder, garam masala, and cayenne pepper. Cook for 1 minute.
- Stir in the water. Whisk until all of the lumps have been broken up. Adjust salt to taste. Simmer for about 10 minutes until the sauce thickens.
- Add in the udon noodles. Simmer for another 3-4 minutes.
- Grease a small egg skillet over medium heat. Agg the beaten eggs. Cook for 3-4 minutes until the eggs are almost cooked.
- Flip that sum'bitch and cook for 1 more minute.
- Bowl up the curry udon noodles. Roll up the omelette and place over the top of the noodles. Garnish with green onion.
Omurice
Omurice
Omurice is an omelette stuffed with fried rice. This dish originated in Japan, but has spread to other Asian cultures. This particular version is Korean.You can use any type of protein in the fried rice such as ground pork, sliced pork, shrimp, chicken, ham, or leave it meatless. If you’d like, you can add mushrooms and bean sprouts to the rice. Make sure to use day old rice if possible. If making fresh rice, make it a little drier than usual. In Asian cultures, ketchup is considered an exotic condiment. If you don’t like ketchup like myself, you can use siracha to give it a little spice.
Servings: 1
Ingredients
Fried Rice
- 1 tbsp canola or vegetable oil
- 2 oz ground pork
- 1/4 onion finely diced
- 1/4 cup peas and carrots
- 2 green onion finely chopped
- 2 tbsp light soy sauce
- 1/2 tsp black pepper
- 1 cup day old rice
- 1 tbsp ketchup or siracha
The Omelette
- 3 large eggs
- 1 tbsp canola or vegetable oil
- 1 cup fried rice
Garnish
- ketchup or siracha
Instructions
Wake N Bake
- Rise and shine. Roll yourself up a nice sativa or sativa dominant hybrid. Get lit.
Fried Rice
- Add cooking oil to a skillet on medium high heat. Sauté the ground pork, onion, green onion, and peas and carrots for 3-4 minutes, until pork is fully cooked. Add black pepper and soy sauce. Cook for another minute.
- Stir in the day old rice. Cook for 2 minutes. Add in either ketchup or siracha. cook for another minute, then set aside.
The Omelette
- Beat eggs. Add oil to sautéed pan or griddle on medium heat. Add the eggs. Cook for a minute. While the eggs are still slightly runny in the middle, add the fried rice down the center of the omelette.
- Flip the left side over the center of the rice. Then flip the right side over the center.
- Flip over onto your plate. Garnish with either ketchup or siracha over the top.
