Recipe - Praram Long Song - Robust Version

1 cup Pork; cut into small bite
sized pieces
1 cup Phak bung (swamp cabbage);
shredded

TO FLAVOR THE OIL
1 tablespoon Garlic; finely chopped
1 tablespoon Ginger; finely chopped
1 tablespoon Prik ki nu daeng (red
Birdseye chilis); finely
cut or sliced up
1 tablespoon Red curry paste

FOR THE SAUCE
1 tablespoon Garlic; very finely chopped
2 tablespoon Red curry paste
1 cup Coconut milk
1 cup Pork stock
1 tablespoon Sugar
1 pn Salt
1 tablespoon Lime juice
One half cup Raw peanuts; crushed

Date: Fri, 14 Jun 1996 12:45:06 0700

From: "Colonel I. F. K. Philpott" colonel@korat1.vukorat.ac.th
for those of you who felt that yesterday's offering was too mild to appear
in the chiliheads list, here is a shall we say 'more robust'
version.

Don't be fooled by the slight increase in the "heat" ingredients: the
overnight marination in oil that has been used to saute chilis and curry
paste makes this a dish that many folk would need to approach with a degree
of caution (not that it is anything excessive for the denisons of this
spool).

phra ram long song (meat in a peanut sauce)

There are a number of possible translations of the title of this dish,
which is from the milder "Royal Thai" tradition. Phraram is the name given
in Thai to the God Rama, or the title of the King. The title can be
translated by those of a poetic nature to mean food so good it makes the
king cry...

Typically this is a mild 'Royal Thai' dish, but this method, with virtually
the same ingredients, and a method differing only in adding a marinading
period, is somewhat fuller bodied.

This dish can be made with pork, beef, chicken or shrimp. shrimp require
less cooking and beef rather more. This version is made with pork

Note that phak bung is very common almost a weed in Thailand. In the
West where it is probably unobtainable, use spinach or kale.

Heat a wok, and add three tablespoons of peanut oil, add the garlic,
ginger, chilis. Stir fry for 1 minute. Remove the flavorants, and use the
flavored oil to stir fry the peanuts for 5 minutes. Remove the peanuts, and
when cool, grind to a fine paste. To the flavored oil, add the 1 tablespoon
of curry paste and fry until aromatic. Cool, and then with the garlic,
ginger and chilis, process to a fine paste, adding a little of the pork
stock to thin it. Marinade the meat in this mixture overnight.

Reheat the meat and the marinade in a wok, and add the remaining curry
paste, and stir until thoroughly mixed, then add the coconut milk, and stir
until it comes to a simmer. Add the remaining stock, and mix thoroughly.
When the sauce returns to a simmer, add the remaining ingredients, except
the vegetables. Cover and simmer for 20 minutes. Finally add the
vegetables, turn the heat up and boil vigorously for 1 minute. Serve with
jasmine rice.

We cooked this to check the recipe in a 16" wok that is 6" deep if your
wok is smaller or shallower you may not wish to have this much sauce in a
wok, and of course you can complete the recipe in a medium saucepan.

Of course you can increase the amounts of chili, ginger and curry paste if
you desire.

CHILEHEADS DIGEST V3 #013

From the ChileHeads recipe list. Downloaded from Glen's MM Recipe
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