this is my very first recipe that I posted on Youtube. It is a very simple and relatively quick recipe, that can be enjoyed along with steamed rice and fresh vegetables such as cucumbers. Please note that usually I would use fresh coriander (cilantro) roots instead of coriander seeds. However, since I moved to Britain, I have had difficulties to purchase those, so I had to re-invent the recipe a little. And guess what: It tastes just as nice!
Enjoy this recipe! ^^
You will need:
- 2 cups of diced pork or chicken
- 1 tablespoon coriander (cilantro) seeds *
- 1 teaspoon black pepper corns
- 3-4 garlic cloves
- 2 tablespoons fishsauce
- 1 tablespoon chopped coriander (cilantro)
For the sauce:
- 1 tbs Thai chili powder (Prik bpon/พริกป่น)
- 2 tbs Thai fishsauce (Naam Bplaa/น้ำปลา)
1. Heat up a pan on high heat and place the coriander seeds in. Do not add any oil. Toast the seeds until they are lightly brown. This adds flavour. Once they are done, use mortar and pestle to grind them. Add 1 teaspoon of black pepper corns and also grind thoroughly.
2. Add the garlic and keep pounding. Then add half of the meat, and again keep pounding – yet ever so gently – so that all flavour goes into the meat. It is a bit like massaging the meat Next add 1 of 2 tablespoons of fish sauce and mix and pound carefully without splashing the sauce everywhere.
3. Now add the remaining meat and the 2nd tablespoon of fish sauce and again mix and pound.
4. Rinse the fresh coriander (cilantro) and shake off all excess water. Roughly chop it and add to the marinated meat mixture.
5. Wipe the pan with a damp cloth and reheat. Add some rice bran oil. You can also use sunflower or any other neutral tasting oil. Once the oil is sizzling hot, carefully place and spread about 50% of the meat. Fry until done and set aside on a plate to rest. The meat should be crispy and browned from the outside and still juice inside. Then put the next meat batch into the pan and again fry. Once that batch is browned and cooked, add the other half that you set aside back to the pan. Cook for about another 5 minutes to ensure that the meat is cooked through.
6. To make the chilis sauce, simply mix 2 tablespoons of fish sauce and 1 tablespoon of chili powder.
7. Serve with some steamed Jasmine rice and fresh vegetables. I love eating this with some crunchy cucumbers and some clear soup.
* I used coriander seeds, because where I live they don’t sell coriander/cilantro roots. If you can find coriander roots, you can use them instead of the seeds. Just scrape off the skin with a knife and rinse under cold water. Then pound it with the mortar and pestle. The flavours are different yet very similar. Enjoy ^^