​I will be back in the kitchen soon. My pandemic vacation in the United States is coming to a close. Soon, I will be in the kitchen cooking real Thai food in Thailand! I miss my home cooking so much and will bring you along via my YouTube channel. I cannot wait to cook at home again!
Until then, I am still playing around :)

I Put my GoPro under the Russian River to see what I could see. A bunch of fish looking back at me! What was just for fun turned out to be a mesmerizing video. 12 hours of 4K video of fish swimming around.
​Zone out and let it play in the background.

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Ingredients​

​Hapaline Benthamiana 300 g
~ Can be substituted with any hearty leafy vegetable.
Pork Belly 500 g
Dry Chili 13 about 1 ½ Tbsp
Shallot 1 Tbsp
Garlic 1 Tbsp
Thai Ginger 1 Tbsp
Lemongrass 1 Tbsp
Salt ½ tsp
Fish Paste 1 Tbsp.
Fish Sauce 1 Tbsp

​Cooking Method
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  Pestle & Mortar the dry chili, shallot, garlic, Thai ginger, lemon grass and salt smash and mash until smooth consistency. Add the fish paste and mix well. You can cheat by using a blender. Authentic method: Wrap the curry paste into a banana leaf “like an envelope.” If you do not have a banana leaf don’t worry! You can skip this step, and just form a tight quenelle with the curry paste.

  Steam Hapaline Prepare your vegetable steamer with hot water and bring to boil. Wash, drain, then add the Hapaline into your steamer. Place the banana leaf packet of curry paste gently on top of the Hapaline Cover and steam cook for about 20 to 25 minutes.

  Cut Pork Belly into medium to large lardon, fry and render until the beautiful color of golden brown and exterior texture crispy. Drain and reserve the pork belly fat for sautéing the steamed Hapaline and chili paste.

  Integrate the steamed curry paste and Hapaline softly in the mortar or in a bowl until thoroughly mixed. This mixture is now your Maok Born Tao curry paste.

  Heat a Wok or sautéing pan on medium heat. Add about 3 tablespoons of the rendered pork fat. Once the fat is hot add the Maok Born Tao paste and fry in the pan gently stirring and folding. Season with a little dash of fish sauce and taste, add more fish sauce if you like.
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  Ready to Serve plait up and garnish with your lardon of pork belly. In Northern region of Thailand, we serve with a side of hot sticky rice.

Gathering ingredients from my garden to cook. Fresh from the garden, washed, cooked, and consumed.
​Quality ingredients win every time.