Thick Noodles in Brown Pork Soup in Thai, Gwat Jap Nam Khon
Thick Noodles in Brown Pork Soup in Thai, Gwat Jap Nam Khon
Thick noodle in brown soup
Gwat Jap Nam Khon
ก๋วยจั๊บน้ำข้น
Prepare:
150 g. pork
500 g. pig ribs
300g. pig heart
150g. pig liver
300g. pig intestine
150g. lung
1/2 cup brown sugar
1 piece cinnamon
2 tbsp. instant Palo powder
3 tbsp. crushed garlic
1 tbsp. lightly crushed black pepper
9 crushed coriander roots
6 tbsp. light soy sauce
1/2 tbsp. black and sweet soy sauce
1 tsp. salt
3 boiled eggs
1 bar of chicken blood
1/2 cup sliced tofu
500 g. thick noodle
1/2 cup minced and fried garlic
1 cup sliced scallion and coriander
3 Chinese aniseeds
1 tbsp. corn flour
Cooking Instructions:
1. Clean the pork and pig’s parts very well and leave it drain in the basket.
2. Prepare the brown soup by add the sugar into the pot. Boil on low heat until the sugar get brown and starts to get a little bit burnt with bubbles.
3. After that, add water to half of the pot and wait until it’s boiling.
4. Add pork and pig’s part, Chinese aniseeds, cinnamon, instant Palo powder, black pepper, garlic and coriander root.
5. Wait until it is boiling again, don’t stir.
6. Now lower the heat, add light soy sauce, black and sweet soy sauce, salt.
7. Notice the bubbles on the surface, scoop and throw it away.
8. Boil with low heat for 1 hour. Remember not to stir in the pot. After that, remove the pig’s part and pork out. Then, cut it into a bite size.
9. Add boiled eggs (peeled first) into the soup, bar of chicken blood (cut into pieces first).
10. Add 2 cup of the soup into a different pot. Wait until it’s hot and throw the noodle in. Mix corn flour with cold water and add into the pot.
11. When the soup get thick, remove it from the stove. Pour it in a bowl and add pork, pig’s parts, fried garlic, sliced scallion and coriander. Cut boiled eggs into four pieces and drop it on top of the soup.
12. If you like clear soup, don’t add corn flour.
Today, I picked what I want to eat I wrote about it. Too bad I didn’t have chance to cook any food yet, or I will run to the kitchen and cook it right now. To everyone who is away from home (Thailand), I bet you miss this food.
The best Gwit Jab is in Ubon Ratchathani I assure you!! If you haven’t tried the one in Ubon Ratchathani, don’t give the first place to anywhere yet!!
Note from Vern: The pig parts (heart, liver, intestine, lungs) are optional of course…
(^v^)/ ok?
Thai Food Recipe: Isaan Style Pork Ribs in Soup (Gang Si Krong Moo Phak Boong)
Pork Ribs in Isaan Style Soup in Thai, Gang Si Krong Moo Phak Boong
Pork Ribs in Isaan Style Soup
Gang Si Krong Moo Phak Boong
แกงซี่โครงหมูผักบุ้ง
Prepare:
300 g. soft pork ribs
2 cup cut morning glory (Phak Boong)
1/4 cup fermented fish juice (Pla Rah)
2 tbsp. vegetable oil
5 cup stock from pork bone
3 tbsp. fish sauce
2 tsp. salt
6 tbsp. concentrated tamarind juice
1/2 tbsp. palm sugar
2 kaffir lime leave
Prepare the paste:
1 tbsp. minced galingale
4 tbsp. finely cut lemongrass
3 kaffir lime leaves
4 tbsp. minced garlic
1 tbsp. minced turmeric
Cooking Instructions:
1. Ground galingale, lemongrass, garlic and turmeric together and rest them in a cup.
2. Boil fermented fish juice (Pla Rah) in a pot. When Pla Rah is boiling, turn off the fire and pour it on the filter to take just the juice part.
3. Next, heat the pan on medium fire. Add vegetable oil and fry the paste that we prepared from step 1. When the paste has aromatic smell, add stock from pork.
4. After that, add pork ribs. Lower the heat and cook for 15 minutes. Add morning glory, fish sauce, salt, tamarind juice, palm sugar and Pla Rah. Mix well.
5. Make the taste sour and salty. When it is boiling again, throw kaffir lime leaves and turn of the fire.
Thai Food Recipe: Tom Yum Moo (Pork) Isaan Style
Tom Yum Pork, Isaan Style, Tom Sab Moo
Tom Yum Pork, Isaan Style
Tom Sab!! Moo
ต้มแซบหมู
Prepare:
1 cup pork, Choose soft bone and the rib about 600gram2 tbsp. sliced young galingale
1 group lemongrass (sliced 1 inch)
3 tbsp. cut red onion
5 kaffir lime leaves
5 crushed coriander roots
2 pickled garlic (sweet)
3 crystal sugar
7 tbsp. fish sauce
2 tsp. salt
3 tbsp. minced chicken breast
6 tbsp. lemon juice
3 tbsp. dried chili powder
3 tbsp. roasted and finely crushed uncooked rice
1/4 cup sliced scallion
1/4 cup sliced parsley
1/4 cup sweet basil
Cooking Instructions:
1. Clean the pork very well. Cut it to the bite size.
2. Add water to 1/2 of the pot. Boil the pork on medium heat until it’s boiling. After that use low heat and cook the pork for 1 hour or until the pork rib get soft.
3. While you are cooking the pork, in a different stove, use low fire to heat the pan. When the pan is hot, throw galingale, lemongrass, red onion, kaffir lime leaves and coriander root and roast.
4. Remove them from the pan when it has aromatic smell and crush them altogether.
How to make roasted and finely crushed uncooked rice is also the same. We just throw handful of uncooked rice into the hot pan and keep stirring. Wait until it gets yellow then remove and crush it with mortar.
5. Now get back to the boiling pot. Add the roasted and crushed galingale, lemongrass, red onion, kaffir lime leaves and coriander root and mix well.
6. Add pickle garlic (sweet), crystal sugar, salt, fish sauce and mix it very well.
7. Then, take 1/2 cup stock from boiling pot. Mix minced chicken into that stock and pour it back to the pot. Turn off the fire.
8. Add dried chili powder, roasted and crushed uncooked rice, scallion, coriander and sweet basil.
When you are ready to serve, add lemon juice in to the bowl. This way the heat will not destroy the taste and nice smell of the lemon.
Thai Food Recipe: Stuffed Squid in Soup (Gang Jued Pla Muk)
Stuffed Squid in Plain Soup in Thai, Gang Jued Pla Muk Yud Sai
Stuffed Squid in Plain Soup
Gang Jued Pla Muk Yud Sai
แกงจืดปลาหมึกยัดไส้
Prepare:
10 squids (small size)
1 cup minced pork
3 cucumbers (peeled and cut horizontally 4 times)
2 group scallion (cut 1 inch long)
1 group coriander (cut 1 inch long)
1/4 cup minced carrot
2 tbsp. minced garlic
1 tbsp. light soy sauce
1 tsp. pepper
2 tbsp. vegetable oil
3 cups stock from pork or chicken bone
Cooking Instructions:
1. Clean the squids very well.
2. Mix minced pork with 1 tbsp. minced garlic, pepper, minced carrot and light soy sauce.
3. Stuff the squids with mixed pork and close the hole with its tentacles.
4. Peel the cucumbers and clean.
5. Fry 1 tbsp. minced garlic until it has aromatic smell.
6. Heat the stock. When it is boiling, add stuffed squids and cucumber. Cook for 8 minutes then remove from the stove.
7. Add scallion, coriander and mix well. When you serve, don’t forget to sprinkle fry garlic in the soup. It will give the nicest smell that makes your stomach cry.
When I was writing this recipe, I was thinking about the time I studied at primary school, Anuban Yasothon. It was also where my aunt taught.
This was an Anuban School, I will call it a brand name school because in all provinces all over Thailand there is a school with this name. They have the same pattern of rules and food, characteristic of teachers and students. I can compare it because I went to this brand name school to study in Yasothon and work in Ubon Ratchathani, where I first met my husband. :p hehe
10 years after I finished grade 6, I can’t believe they have the same food and same taste to serve their students. The good thing is the food, stuffed cucumbers in plain soup, reminded me of the time in the passed 10 years. (They made it stuffed cucumber because the squid is too expensive… haha)
However, the plain soup with cucumber in it always tastes so good. It has a little sweet taste from cucumber and great fragrance.
I hope แกงจืดปลาหมึกยัดไส้ will remind any of you, who are Anuban family members, the time at school like it has reminded me. 
Joy \(^v^)/
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