Hung Lay Pork Chop
Tasty pork chop steak, in the western style, that can be topped with a concentrated herb sauce from the original 'Hung Lay' of North India. Served with the side dish ‘Original Thai style’ grilled sticky rice ‘Kao Ji’.
Ingredients
Making the dish
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‘Hung Lay’ Curry Paste 80 g
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‘Hung Lay’ Powder 4 tsp
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Tamarind Pre-Mixed Sauce 3 tbsp
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Fried Pre-Mixed with Fish Sauce 2 tbsp
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Red Onion 120 g
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Ginger root, cut into thin strips 20 g
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Garlic 60 g
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Roasted Peanuts 40 g
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Sticky Rice 600 g
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Clear Soup 400 g
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Japanese Soybean for decoration
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Top Asparagus for decoration
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Chilli Lane for decoration
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Pork Chop 8 piece
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Egg 4 egg
Preparation
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Making the dish
- Using saucepan or wok, add vegetable oil and place over medium heat. Stir-fry curry paste for a minute. Pour in clear soup, add peanuts, red onion, garlic and ginger root.
- To mix tamarind pre-mixed sauce and fried-pre-mixed with fish sauce and taste it.
- To marinate pork chop with Aroysure All-In-One Seasoning Chicken Flavoured, then grill it.
- To shape sticky rice as flat round about 2 inches, mix with egg and boil it.
- Place Pork Chop on a plate, topped with ‘Hung Lay’ sauce. Then decorate side dish with chilli lane, parsley, onion and grilled sticky rice.
