Tumeric Minced Pork

My mom-in-law is a terrific cook! When I was visiting recently, she
cooked a wonderfully fragrant minced pork dish that made me salivate
every time I thought of it! Most older-gen Thais (or Singaporeans for
that matter) do not measure the amount of ingredients used: they simply
estimate the amount of spice, condiment, etc -- based on amount of the
meat itself.

The following recipe is a record of my observation:

First, the pork was carefully selected -- it was shoulder butt and some
pork belly, I believed. The skin and fat was removed, altho a little
fat remained to add better taste and flavor.

Pork amount was about a handful (350-400 gm?). The prok was minced into
a paste with a kitchen cleaver.

Grind to a smooth paste in a mortar:

Dried large chilli -- a handful, about 20-25 chillies
Shallot ("horm" in Thai) 4-5 cloves
Garlic ("Tiam" in Thai) 4-5 cloves
Black Pepper Seed (15-20)
Salt 1 ts
Tumeric 1-inch, not much
Lemon Grass or Serai in Malay, 1 stalk, sliced

Limau perut leaves, fish sauce, pork rosdee (Ajinomoto flavoring mix)

Add Kapi (Salted dried prawn cake or Blachan) 1-inch to the smooth paste
and continue to grind into a smooth mixture.

1. First, fry the minced pork with a little water in a wok without oil.

2. Add the spice paste and mix into the minced pork.

3. Before the mixture dries out, add the limau perut leaves.

4. Finally, add Tiparos fish sauce (amount by taste test) and rosdee,
if available.

Enjoy!

Note: Spice mix can also be used for chicken curry. Again, no oil. Add
coconut cream and sweet potato.

*Black Pepper Pork Intestine*

I also learnt to clean pork intestines. Simply parboil or blanch the
intestine in boiling water, cut the intestine into bite-sized pieces,
then squeeze 2 large lemon onto the intestines and add 1-2 tbl of salt
and squeeze the mixture by hand to clean the intestine thoroughly.

Then wash the mixture in clean water 4-5 times.

Grind in a mortar:

Pepper + Garlic + Shallot only, as in the Tumeric Minced Pork recipe.

Add Kapi to the paste and grind into a smooth paste.

1. Fry intestine / stomach in a dry wok without oil, until the water
dries out.

2. Add oil to the intestine.

3. Add liver, if any.

4. Add spice mix.

5. Add Tiparos (use taste test for quantity of Tiparos) and pork
rosdee, if available.

*Pork Rib Bone Soup*

1 cube Knorr Prok Broth
Garlic + shallot, crushed
1/2 pot water

Boil until pork is soft.

Add Rosdee flavoring mix if available.

*Dang's chicken wings*

Use about 2 tbl pork rosdee to 3-4 tbl tempura flour and add to coat the
chicen wings, about 15-20 pieces. Then add 2-3 tbl sugar, as needed.

Marinade for 1 hour or longer.

Deep fry in medium-heat oil.

Simply tastes great