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[Prep: 20 minutes | Cook: 20 minutes| Serve: 4 | Calories: 340 per serving ]
Prik Pao is legendary in Thailand and has been a staple in Thai households for generations. This is a cooked chile paste that is eaten in Thailand in a wide variety of ways. For example, mix one tablespoon with a small bowl of steamed jasmine rice and serve. Use this as a spicy vegetable dip. Add it to soups and noodles, and even use it as a spicy sandwich spread. Product of Thailand. This product is similar to our Mae Pranom brand chile paste
1- Tenderloin pork, sliced, 400g
2- 1 Medium onion, peeled, sliced
3- 1 bell pepper, cored, sliced
4- Zucchini, sliced, 300g
5- 2 medium tomato, cut into pieces
6- minced garlic, 1 tbsp
7- Garlic Chili sauce, 1 tbsp
.: 汁料 Seasoning :.
1- 1 tsp sugar
2- 1/2 cup of hot water
3- 1 tbsp of fish sauce
4- Chili Paste With Soya Bean Oil, 2 tbsp
.: 做法 Directions :.
Marinade the pork with "Tony marinade method" for 15 minutes. Heat the pan with 1/2 tbsp of oil over high heat. Stir-fry the pork until fully cooked. Drain it in a sieve over a bowl and set it aside.
Clean and dry the pan well. Heat it again with 1/2 tbsp of oil over high heat until hot. Add in the garlic, Garlic chili sauce, and onion with 1/3 tsp of salt. Stir-fry the ingredients until the onion is soft (about 2-3 minutes). Add in the bell pepper, zucchini, tomato with 1/3 tsp of sugar. Mix it well and stir-fry for 2 minutes.
Add in the sauce mixture. Mix it well and bring it to boil. Add in the pork and mix it well. Dish it up and serve it hot.
.: 小貼士 Cook's notes :.
2- Be patience to pan-fry the pork chop. Do not flip the pork chop too often
Tony and Karen Kitchen Service Center
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