πβ¨ A bright morning with a mission filled with love: Salted fish and pork with morning glory in Thai curry. π²π
Hello, my lovely friends.
It's a bright morning, with such beautiful weather that I want to make something delicious for my loved ones. Today marks the second day my beloved daughter has returned to school after several days off. My duties as a mother begin early in the morning, going to the market and preparing breakfast for her daughter before school. Then, I shift to "caretaker" mode, caring for my beloved pets: the mischievous parrot, the affectionate cat, and the three mischievous Sulcata tortoises, all of whom need close attention.
After completing my busy schedule, it's time to head to the kitchen to prepare lunch. Today's menu, prepared with all my heart, is Salted fish and pork with morning glory in Thai curry. It may sound like an ordinary curry, but this dish is one of my favorites because it combines the perfect balance of flavors: the richness of coconut milk and pork, the sourness of tamarind juice, the spiciness of the curry paste, and the subtle sweetness that perfectly balances the richness. Just thinking about the wafting aroma makes my mouth water.
Cooking is about conveying good feelings and dedication at every step. Today, I've compiled a detailed recipe and method for you all to enjoy the most delicious experience.
π Secret Recipe: Salted Fish and Pork with Morning Glory Curry (A balanced and full-flavored dish) πΆοΈ
This recipe was adjusted to suit my personal preferences to achieve the spiciness, sweetness, and sourness I desire.
π Secret Recipe: Salted Fish and Pork Curry with Morning Glory (A balanced, full-flavored dish) πΆοΈ
This recipe has been adjusted to suit personal preferences to achieve the zesty, sweet, sour, and spicy flavors you desire.
Main Ingredients
| Ingredients | Approximate Amounts | Notes |
|---|---|---|
| Pork Belly or Fatty Pork | 300-400 grams | Cut into bite-sized pieces |
| Salted Fish (Mackerel, Snakehead Fish) | 80-100 grams | Choose firm, non-salty fish, cut into pieces |
| Thai Morning Glory/Chinese Morning Glory | 500 grams (1 large bunch) | Choose tender parts, wash thoroughly, and cut into 2-3 inch pieces |
| Coconut Milk | 500 ml (300 ml coconut cream / 200 ml coconut milk) | If using canned coconut milk Separate the head and tail. |
| Red curry paste/coconut curry paste | 2-3 tablespoons | Adjust spiciness to taste |
| Concentrated tamarind juice | 3-4 tablespoons | Adjust sourness to taste |
| Palm sugar | 1.5-2 tablespoons | Adjust sweetness to taste |
| Fish sauce | 1-2 tablespoons | For seasoning and flavor |
| Kaffir limes | 2 (use only the outer skin) | Slightly chopped/grated to enhance the aroma |
| Kaffir lime leaves | 5-6 leaves | Tear off the center stem |
| Red chili peppers | 1-2 (sliced ββdiagonally) | For garnish and color |
Pre-made curry paste makes cooking much easier and faster.
.π©βπ³ ## Steps and Method π
Preparation
- Prepare the Ingredients:
- Salted Fish: Deep-fry the salted fish in hot oil until golden brown and fragrant, but not too crispy. Remove and set aside. (This step is crucial, as the fragrant aroma of the fried salted fish will enhance the flavor of the curry.)
- Morning Glory: Clean and drain the morning glory. Using tender, dry morning glory will help it retain its beautiful green color and prevent it from turning brown when used in the curry.
- Pork: Cut the pork belly into bite-sized pieces. Prepare.
- Seasonings: Measure out the tamarind juice, palm sugar, and fish sauce.
Start Cooking (Start Creating Deliciousness) - Stir-fry the curry paste until fragrant and rich (the heart of the curry):
- Heat a wok or pot with about 2 tablespoons of coconut milk and simmer until the oil separates slightly (this will enhance the curry's aroma and beautiful color).
- Add the red curry paste and stir-fry with the coconut milk over medium-low heat, stirring constantly until the curry paste is cooked and fragrant, wafting throughout the kitchen. It's a smell that really stimulates your appetite (this step is very important, so be patient).
Stir-fried Pork and Salted Fish:
Add pork belly and stir-fry with curry paste until the pork begins to cook and changes color.
Add fried salted fish and stir-fry gently, ensuring the curry paste coats the pork and salted fish. (Stir-frying the salted fish at this stage allows the aroma to penetrate the curry perfectly.)
Simmer and Season (This is the time to balance the flavors):
Add coconut milk until it covers the pork and salted fish. Bring to a boil, then reduce to medium heat. Continue simmering until the pork is tender.
Add tamarind juice and palm sugar. Stir until dissolved and combined.
Add grated/sliced kaffir lime peel and torn kaffir lime leaves to enhance the distinctive aroma of the curry.
Taste and season with fish sauce (adding a little at a time, as the salty flavor from the salted fish is already present). The desired flavor profile should be sour, followed by sweet, and spicy and rich.
- Scoop into a bowl and garnish with sliced red chili peppers.
π A perfect balance of deliciousness.
This "Kaeng Thepo with Salted Fish and Pork and Morning Glory" dish is more than just a meal. - The rich, creamy aroma of the beautifully separated coconut milk blends with the unique aroma of the curry paste.
- The zesty flavors of sour, spicy, sweet, and salty blend so perfectly that you won't be able to put your spoon down.
- The texture of the tender pork and the firm, fragrant salted fish.** The morning glory remains crisp and bright green, not mushy or blackened, mixed with the rich curry sauce.
- This flavor evokes memories of authentic Thai cuisine. Most importantly, it's the taste of love and dedication from the cook.
I hope everyone enjoys cooking and enjoys this special Kaeng Thepo dish as much as I did for lunch today.
For now, I must take my leave.
See you next time, friends. Thank you for following and supporting me. Thank you very much. β€οΈππ§π»βπ³ππ»
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|---|---|---|---|
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