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Making the dish

  • ‘Hung Lay’ Curry Paste 80 g
  • ‘Hung Lay’ Powder 4 tsp
  • Tamarind Pre-Mixed Sauce 3 tbsp
  • Fried Pre-Mixed with Fish Sauce 2 tbsp
  • Red Onion 120 g
  • Ginger root, cut into thin strips 20 g
  • Garlic 60 g
  • Roasted Peanuts 40 g
  • Sticky Rice 600 g
  • Clear Soup 400 g
  • Japanese Soybean for decoration
  • Top Asparagus for decoration
  • Chilli Lane for decoration
  • Pork Chop 8
  • Egg 4
  1. Making the dish

    1. 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.
    2. To mix tamarind pre-mixed sauce and fried-pre-mixed with fish sauce and taste it.
    3. To marinate pork chop with Knorr Rostip All In One Chicken Seasoning Powder, then grill it.
    4. To shape sticky rice as flat round about 2 inches, mix with egg and boil it.
    5. Place Pork Chop on a plate, topped with ‘Hung Lay’ sauce. Then decorate side dish with chilli lane, parsley, onion and grilled sticky rice.
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