Gaeng hunglay or Kaeng hunglay combines the best flavors the North has to offer.The curry paste packs healthy doses of a number of particularly fragrant herbs and spices.

  • 1 lb pork shoulder, cut into large chunks
  • 2 tbps hunglay curry paste
  • 12 whole pickled garlic bulbs or pickel garlice
  • 1/2 cup fresh ginger, cut into small strips
  • 1/3 cup tammarind juice
  • 1 tbps fish sauce
  • 1 1/2 tbsp black soy sauce
  • water

Cooking Method:
  1. Place the pork chunks in a large bowl
  2. add hunglay curry
  3. add black soy sauce, then mix well
  4. cover with a lid and place in the fridge to marinate for 1-2 hours
  5. heat a wok, add the marinated pork
  6. stir until the pork changes color and begins to brown
  7. add enough water to cover the pork
  8. cover with a lid and simmer the pork for 1 hour stirring occasionally
  9. add garlic or pickled garlic, and ginger. then cook for 15-20 minutes
  10. If the water is dry and the pork is not tender. add More water. bring to a boil
  11. add tamarind juice. Continue cooking for 15-20 minutes
  12. the taste will be sour  and sweet with a little bit salty
  13. It is done turn off the heat. Serve with jasmine rice. enjoy
Gaeng Hunglay - Kaeng Hunglay
Copyright Copyright 2012 All rights reserved.
Cooking Video Recipe
About Me     |     YouTube     |     FaceBook     |     Twitter     |     Stumble upon     |     Email

Main Course