Рецепт Kaeng Hung Leh
Kaeng Hung Leh, Hang Lay Curry or Burmese curry is a rich curry made with pork belly and spices and flavours like chillies, salt, shallots, shrimp, garlic, sweet soy sauce, turmeric powder and marsala powder, a popular curry that is found primarily in Chiang Mai and all over northern Thailand This dish was believed to have come all the way from India through the northern Burmese border from a curry called “Wet Tha Hin“. Unlike usual Thai dishes it has a strong influence from Burma where it is evident on the flavours like turmeric and ginger, it is also herbaceous, a bit bitter, salty but not too hot unlike its Thai counterparts. But even with those properties this has become an iconic dish of the North Thailand.It’s a very complex flavoured dish, a spoonful of this is like a New Year fireworks for your mouth, its sour, its spicy, its savoury, its sweet, its hot, its oily, is it confusing? Well in a good way but definitely it’s one delicious dish.Kaeng Hung Leh Save PrintPrep time Cook time Total time Serves: 5-6IngredientsCurry Paste2 stalks lemongrass (white part only), thinly sliced½ thumb sized fresh galangal, thinly sliced2 pcs long red chillies2 pcs small shallots, thinly sliced1 tsp shrimp paste (Kapi Kung, Belachan or Bagoong)½ tsp sea salt3 tbsp oilCurry1 kg pork belly, cubed2 tsp curry powder½ teaspoon turmeric powder3 tbsp tamarind pulp2 tbsp soy sauce3 tbsp palm sugar800 ml waterfish sauce1 thumb sized ginger, sliced into thin matchsticks1 head garlic, minced2 pcs small shallots, thinly slicedcrispy fried shallots, to garnishcoriander, to garnishoilInstructionsIn a food processor or blender combine all curry paste ingredients, pulse or mix until it becomes a coarse paste. Set aside.In a wok add oil in medium heat then add half of the curry paste, sauté for 3 minutes. Add the shallots, garlic, curry powder and turmeric continue to sauté for 1 minute.Add pork and stir to coat, cook for 3 minutes.Add the fish sauce, soy sauce and palm sugar. Place heat to high then add the tamarind pulp together with the water, bring to a boil, cover slightly and simmer in low heat for 45 minutes. Let the steam come out so it easily dries out.Add the ginger give it a good mix then simmer for 45 more minutes.Remove for wok then serve garnished with crispy fried shallots and coriander3.5.3208 Share this:Click to share on Facebook (Opens in new window)Click to share on Pinterest (Opens in new window)Click to share on Twitter (Opens in new window)Click to share on LinkedIn (Opens in new window)Click to share on Google+ (Opens in new window)Click to share on Pocket (Opens in new window)Click to share on Tumblr (Opens in new window)Click to share on WhatsApp (Opens in new window)Share on Skype (Opens in new window)Click to share on Reddit (Opens in new window)Click to share on Telegram (Opens in new window)Click to print (Opens in new window)Click to email this to a friend (Opens in new window)Like this:Like Loading...