Raad Na Moo Mak (Soften Pork with Thick Soup)
3 tbsp. vegetable oil
1/2 cup thick noodle (cut into small square pieces)
4 groups Chinese kale (peel, clean and cut diagonally)
1 tsp. fermented soybean
1 1/2 cup stock
1/2 tbsp. soy sauce
1 tsp. sugar
1 1/2 tbsp. tapioca
1/2 tsp. Thai pepper
1 tsp. black soybean sauce
1/2 cup pork
2 tsp. tapioca
1 tbsp. oyster sauce
1 tbsp. soy sauce
1/2 tsp. sugar
1. Put pork in and bowl. Add 2 tsp. tapioca, oyster sauce, soy sauce and sugar. Mix it with your hand then leave in the refrigerator for 30 minutes.
2. Now, let’s make the soup. Heat the pan and add 1 tbsp. vegetable oil. Spread the oil all over the pan.
3. When the pan is ready, add thick noodle, black soybean sauce then mix well. Turn off the fire.Remove the noodle from the pan.
4. Put another 2 tbsp. vegetable oil in the pan. Use medium heat.
5. Add pork and cook for 10 minutes. Then, put Chinese kale, fermented soybean, soy sauce, sugar and stock.
6. Wait until it’s boiling.
7. Dissolve tapioca with 3 tbsp. of water then pour it into the pan. Stir until the soup gets thick.
8. Arrange the thick noodle on a dish and pour thick soup with Chinese kale and soften pork on it. Sprinkle Thai pepper all over the food.
Raad Na Moo Mak is fully nutritional. You can put any kind of vegetable that you like in the soup, mushroom or baby corn are the best choice. 🙂
I really like to eat Raad Na Moo Mak sweet. Anytime I have this food, I will put 3 big spoons of sugar, 3 teaspoons vinegar, 2 teaspoons chili pepper powder, 1 tablespoon fish sauce. :p hehe This is not a good eating habit though.