Apologies all my friends! I have been missing in action for so long from this blog space of mine, but no I haven’t stopped cooking altogether but just been adjusting to couple of things with my personal life recently, hopefully I will get over the hurdle really soon. I do realized I have a huge backlog of photos and recipes in draft mode yet to be publicized. So while trying to get my writing mojo back, I will start off with a simple stir fry recipe – Thai Chilli Jam aka Nam Prik Pao Stir Fry Pork with Eggplant.
Nam Prik Pao is the famous Thai Chilli Paste used in many thai dishes i.e. tom yum, fried rice, stir fry dishes, dipping sauces and many others. The main ingredient of the paste is obviously, dry red chillies and often it is mixed with dried shrimp and shrimp paste. The chilli paste are bottled in soy bean oil and can be found in many Asian supermarket these days. I have attached a picture of the chilli paste here.
- 2 cloves Garlic, finely diced
- 500g Pork Fillet, cut into small strips
- 2 tablespoons Cooking Oil
- 1 tablespoon Chilli Jam
- 1/4 cup Chicken Stock
- 2 tablespoons Fish Sauce
- 200g Eggplant, cut into strips
- 1 whole capsicum, cut into strips
- 6 kaffir lime leaves
- 1 tablespoon palm sugar
- Heat the oil in a wok. When hot, add garlic and stir fry till fragrant.
- Add pork and fry until lightly browned, approximately 5 minutes.
- Add chilli jam and enough stock to moisten.
- Add the fish sauce and palm sugar. Mix well.
- Stir in the eggplant, kaffir lime leaves and capsicum, place a lid of the wok to soften the vegetables, approximately 2 minutes.
- Serve immediately.