Ingredients
300g pork, sliced thinly
50g dried shrimp, soaked, drained and pounded
50g peanut, roasted, coarsely pounded
2 tbsp kapi
Kroeung
4 garlic clove, cut small
3 shallots, sliced thinly
1 tsp rhizome
1/4 zest of kaffir lime
3 dried red chilies
1 tbs parsley root
2 tbsp lemon grass stalk, sliced thinly
3 tbsp tamarind juice
2 tbsp fish sause
1 tsp salt
1 tbsp m'sow'soup
1 tbsp sugar
Vegetable: cucumber, long bean and eggplant
Method
pound lemon grass stalk first then follow sliced zest kaffir lime, rhizome, and parsley root, continue pounding, next add garlic and shallot and pound until smooth, finally add chopped red chili paste and pound lightly until mix well.
Pour 1 tbsp vegetable oil in pan over the medium heat, then stir-fry sliced pork until bone, next add the kroeung and follow kapi and pounded dried shrimp, continue stir-frying for about 10 minutes, then add pound peanut. The mixture with fish sauce, salt, sugar, m'sow soup and tamarind juice, continue to stir-fry until dissolve. Allow it stand in the medium low heat and stir-fry until well done.
This dish is served with cucumber, long bean, eggplant and steamed rice.
