Appon's Thai Food Recipes

« Chicken Ginger & Sprout Stir Fry ( Khing Pad Lookchin Guy ) | Main | Premature Chicken Eggs ( Khai Awn ) »

Pork Omelette Bites ( Pan- Hom )

pork-egg-bites.jpg

These bite sized parcels contain three layered pork, Thai steamed sausage (Mu Yor) , ham or pork luncheon meat if you don't have Mu Yor, omelette and lettuce. However the essential item is the dipping sauce, the sweet spicy peanut sauce that is also used for many Thai dishes, such as Mieng Guy (Lettuce Chicken Parcels) . You dip the parcels into the dipping sauce and bite, dip again and bite, getting some sauce with each bite.
Three layered pork, is pork belly with meat, fat and rind. For this recipe it is boiled slowly to make the who thing soft so the rind can be eaten easily. When making this dish, it's better to start cooking the pork three layer, then prepare the sauce, then finish the parcels, as the pork needs to be cooked slowly and the sauce needs time to cool.

Ingredients
3 Eggs
1 Tablespoon Flour ( Cake Flour )
1 Tablespoon Water
3-4 Slices Pork Three Layer
Mu-Yor or Ham, sliced
5-7 Spring Onions
Lettuce

Preparation
1. Boil the pork three layer for 20 minutes on a slow boil to cook and soften it. Take it out and leave to dry on kitchen paper.
2. Split the spring onions into ribbons and drop them into boiling water until they soften enough to be used for tie the parcels. This should only take 1 minute or so.
3. Mix the flour with the tablespoon of water and mix into the eggs. The flour will give the egg a bit more bulk to it, helping it hold together in the parcel.
4.Fry the egg mixture into an omelette, until the egg is completely cooked.
5. Slice the mu-york (or ham), omelette, and three layer pork, into bite sized rectangles, about 3cm by 6cm.
6. Take a piece of lettuce and fold it to the same width as the strips of pork. On top place a piece of pork, a strip of ham/Mu Yor, and a piece of omelette. Tie the whole thing with one of the ribbons of spring onion.
7. Trim for neatness.
8. Eat immediately with the dipping sauce.

Ingredients for the Sauce
3 Tablespoons Water
2 Tablespoons Sugar
1 Tablespoon Vinegar
A Pinch of Salt
Crushed Cooked Peanuts
Sliced Red and Green Chillies

Preparation for the Sauce
1. Mix the water, sugar, vinegar together and boil for 1-2 minutes.
2. Leave to cool.
3. Add the crushed peanuts and sliced chillies, and place the finished sauce in a dipping bowl.

Content Copyright 2004-2015 Khiewchanta.com. All rights reserved.

About

This page contains a single entry from the blog posted on February 27, 2011 5:09 PM.

The previous post in this blog was Chicken Ginger & Sprout Stir Fry ( Khing Pad Lookchin Guy ).

The next post in this blog is Premature Chicken Eggs ( Khai Awn ).

Many more can be found on the main index page or by looking through the archives.