Tag: main course
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.
Korean style Pork Meatballs
Korean style Pork Meatballs
Korean meatballs are typically pan fried instead of being baked. Since these meatballs are rolled in cornstarch, they develop a nice crust that also helps thicken the glaze that they are finished off in. I chose to make all pork meatballs. You can use half beef, or all beef if you’d like. Either are delicious.
Ingredients
Meatballs
- 1 lb. ground pork
- 6 shittake mushroom caps finely chopped
- 2 green onion finely chopped
- 1 large egg beaten
- 1 tbsp minced garlic
- 1 tsp minced ginger
- 1 tbsp soy sauce
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1/4 cup corn starch for dredging
- 2 tbsp vegetable oil
Meatball Glaze
- 3 tbsp soy sauce
- 3 tbsp cooking wine
- 3 tbsp water
- 2 tbsp corn syrup
- 1 tbsp sugar
- 3 garlic cloves thinly sliced
- 3 slices of ginger
Garnish
- 2 tbsp ground peanuts
- 1 tsp gochugaru pepper flakes
Instructions
- Mix all meatballs ingredients together except the cornstarch and cooking oil.
- Make sure all ingredients are thoroughly mixed.
- Dredge the meatballs in corn starch.
- Set aside.
- Heat up cooking oil in a large pan over medium heat. Add in the meatballs.
- Sauté the meatballs for 7-8 minutes, making sure that all sides are browned. They do not have to be cooked all of the way through yet, as they will finish off in the glaze.
- In a mortar and pestle, crush the peanuts and gochugaru together. Set aside.
- In the same pan, add all of the sauce ingredients. Bring to a simmer.
- Add the meatballs back into the glaze.
- Cook for another 5-6 minutes until the glaze has thickened. Garnish with the peanut/gochgaru mix.
Punjabi Matar Paneer
Punjabi Matar Paneer
Punjabi Matar Paneer is a North Indian curry consisting of a tomato based curry gravy with green peas and homemade panner cheese. The best part of this dish is the paneer soaking up the curry gravy. This is relatively simple to make and requires minimal cooking time. It tastes even better the next day if you happen to have any leftover.
Ingredients
- 2 tbsp vegetable oil
- 1/2 medium white onion finely chopped
- 1 tbsp ginger garlic paste
- 1 tsp cumin seed ground
- 1 tsp coriander seed ground
- 1 tsp turmeric
- 1 tsp kashmiri chilli powder
- 1 lb tomatoes pureed
- pinch of sugar
- 1/2 cup water
- 1 cup frozen peas
- 1/2 tsp garam masala
- salt to taste
- 8 oz paneer cubed
Instructions
- Heat cooking oil in a large sauce pan over medium heat.Cook the onions for 12 minutes, making sure that they are golden brown in color.
- Add in the ginger garlic paste and cook for 2 minutes.
- Stir in the cumin, coriander, turmeric, and chilli powder. Cook for 2 minutes. You might need to add a splash or two of water to keep the spices from burning.
- Add in the water, sugar, salt, and tomato puree. Simmer on low for 15 minutes.
- Stir in the green peas and the garam masala. Cook for 2 more minutes.
- Add in the panner and cook for 2 more minutes.
- Serve with steamed basmati rice.
