Beef Massaman Curry (แกงมัสมั่น)

08 Tuesday Dec 2015

Posted by notanotherfoodblogca in asian, beef, curry, dinner, easy, recipes, slow cooking, thai

Tags

asian, beef, curry, massaman, recipes, thai

Colder weather calls for staying in and eating lots and lots of carbs (as much as I hate to admit it).

Today I’m making Beef Massaman Curry, a Thai dish that I LOVE because of the lovely blend of spices (cardamom, clove, cinnamon, star anise, etc), the coconut milk and the peanuts. It’s on the milder end of the curry dishes, so not too hot at all. For this recipe I used beef shank, the part of the beef that you use for Osso Buco, and it was so DELICIOUS!!!!! Ditch the lean “stewing beef” and opt for beef shank which adds a really rich flavor. It tasted like I was at a legit Thai restaurant, not going to lie. I tossed in shallots and potatoes as well, and it blew my mind.

This was also the first time I’ve ever made this recipe, and it was really easy. Just a few hours of simmering in my cast iron pot, and you get an amazing curry dish – which you can easily pair with rice. MAKE THIS ASAP!!

Get the recipe here!

Spicy Thai Basil Pork Stir Fry: Pad Kra Pao (ผัดกะเพรา)

25 Sunday Oct 2015

Posted by notanotherfoodblogca in easy, pork, pork belly, slow cooking, stir fry, thai, toronto

≈ 5 Comments

Tags

carbs, pork, pork belly, thai

I first had this dish way back at Khao San Road, one of the popular Thai restaurants here in Toronto. Stir fried pork, rice, egg – oh so reminiscent of some of the Filipino dishes that I grew up eating back in the Philippines (aka a diet of meat, rice and no veggies).

But… I fell in love with this dish a bit more recently at Pai, which really is the better of the two and one of my favourite restaurants, no lie (I think I’m there once a month). Their pad kra pao has PORK BELLY in it.

PORK BELLY!!!!

(cue doves flying as the clouds part and sun rays break through the sky)

I decided to try and make this glorious dish since I crave it all the time. And the results were INSANE. I looove the combination of tart and spice. Have it for breakfast, lunch or dinner, with a few slices of cucumber if you’re feeling really guilty.

Get the Recipe!

Stir Fried Pork Belly and Chinese Broccoli (Kana Moo Grob)

01 Sunday Mar 2015

Posted by notanotherfoodblogca in asian, pork, thai

≈ 2 Comments

Tags

carbs, pork belly

Loooord.

Pork belly. My second favourite cut next to rib eye. It’s the thick layer of fat of course, that makes pork belly so delicious and superior to any other cut of pork.

Take a slab of pork belly, boil it in salt, then deep fry it… you essentially get heaven in your mouth.

If you’re Filipino like me, you grew up on this stuff.

But, since I’ve been craving Pai’s pad gra prow (stir fried pork with oyster sauce and holy basil), I decided to deviate from the typical lechon kawali (Filipino fried pork belly) and make kana moo grob คะน้าหมูกรอบ — Thai stir fried fried pork belly with Chinese broccoli. So yeah, it’s healthier (there are some veggies in it)!!

Okay. Well, I didn’t really know what to expect, I’ve never made this dish before…

But after the first bite, I just couldn’t stop. It was DELICIOUS. From the first bite of the oyster sauce’s salty-sweetness, then followed by a perfect amount of kick from the bird’s eye chili, contrasted with the crunchy pork belly and the firm texture of the Chinese broccoli.

Sometimes I’m guilty of eating too fast because I’m too excited… and I just keep eating… not really taking in the dish and its flavours (case in point when I first tried Dominique Ansel’s cronut).

This dish is one of them. This is angels cried in heaven level.

You have to cook this ASAP.

(and then run on the treadmill after)

Get the recipe here and serve the kana moo krob with rice!