Maok Born Tao
หมอกบอนเต่า
~ Hapaline with Spicy Thai Red Curry Paste ~
A rare once a year ingredient from the Jungle
Steamed, Stir fried in pork fat and spicy red curry paste.
Steamed, Stir fried in pork fat and spicy red curry paste.
Hapaline Benthamiana Schott When I was a child. My grandmother would bring me to the river near her home to find and collect the Hapaline from a small stream branching off of that big river. The Hapaline plaint can be hard to find and only grows for a short time once a year. Maok Born Tao is one of my favorite ancient family recipes that always brings my back to that memory. I have many fond culinary memories that I would like to share with you.
ในป่าภาคเหนือของประเทศไทยพืชหัวน้อยๆอยู่ใต้ดิน โผล่ก้านชูใบให้เก็บกิน มีชื่อเรียกว่า "บอนเต่า" นำเอามาเข้าครัวตามวิถีชาวบ้าน
ปรุงรับประทานด้วยผ่านการนึ่งก่อนจะถึงสากตำ แล้วจึงนำไปผัดกับน้ำมันหมู พร้อมกากหมูกรุ๊บกรอบ และเนื้อบอนเต่าเนียนนุ่มลิ้น
ปรุงรับประทานด้วยผ่านการนึ่งก่อนจะถึงสากตำ แล้วจึงนำไปผัดกับน้ำมันหมู พร้อมกากหมูกรุ๊บกรอบ และเนื้อบอนเต่าเนียนนุ่มลิ้น
Maok Born Tao หมอกบอนเต่า
~ Hapaline with Spicy Red Curry Paste ~
~ Hapaline with Spicy Red Curry Paste ~
*****
Ingredients
Ingredients
Maok Born Tao Paste 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
~ 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
*****
*****
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.
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.
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.
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.
Maok Born Tao Paste, resting on a bed of steamed Hapaline.
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