Hey everyone, it is Drew, welcome to my recipe site. Today, I will show you a way to prepare a special dish, gaeng hunglay. One of my favorites food recipes. For mine, I’m gonna make it a little bit tasty. This will be really delicious.
Gaeng Hung Lay is one of the most iconic dishes of Northern Thailand, and arguably one of the tastiest! Gaeng Hang Lay (แกงฮังเล) is a Northern Thai Lanna curry that is well known within Thailand as a regional speciality. Duncan Robertson learns how to cook a local Chiang Mai dish with Siripanna Resort manager Manus.
Gaeng hunglay is one of the most well liked of current trending meals on earth. It’s appreciated by millions daily. It’s simple, it is quick, it tastes yummy. They’re fine and they look fantastic. Gaeng hunglay is something that I have loved my entire life.
To get started with this particular recipe, we have to first prepare a few ingredients. You can have gaeng hunglay using 10 ingredients and 9 steps. Here is how you cook it.
The ingredients needed to make Gaeng hunglay:
- Make ready 1 big slab of pork belly
- Get Half garlic peeled
- Prepare 1 small to medium sliced ginger
- Prepare Half pack of hunglay powder
- Get 1 pack tamarind seasoning
- Take 2-4 tbl spoon brown sugar
- Get 1-2 tbl spoon salt
- Make ready 2-4 tbl spoon fish sauce
- Make ready 2-3 tbl spoon red curry paste
- Get 3-5 cups water
In our continuing effort to present regional Thai recipes, here is an authentic version of Gaeng Hanglay, a northern Thai curry made with pork (or beef). Similar to massaman but without the coconut milk.. How to Really Pronounce It What Gaeng Hunlay Tastes Like This hearty, meatlovers dish is a no-coconut smoky curry with prominent. kaeng hang le (Thai: แกงฮังเล, pronounced [kɛ̄ːŋ hāŋ lēː]) is a Northern Thai curry dish. Kaeng hang le originates from Myanmar.
Instructions to make Gaeng hunglay:
- First cut pork belly to medium size cubes
- In a pot heat ginger and garlic stir for 1 min on high heat.
- Add red curry paste stir for 1-2 min then add pork belly meat to the pot. Stir again with curry paste for 3-5 min. Now add water until it covers the meat.
- Next add half a pack of hunglay powder. If you cannot find hunglay powder you can mix 1:1 ratio of turmeric and tamarid seasoning = hunglay powder. Same shit
- Next add half a pack of tamarind seasoning, brown sugar, fish sauce and salt.
- Let boil for 1-2 min. Reduce heat to low or medium low and let simmer for 45 min up to 2 hours
- Every 20 min or so occasionally stir, and taste. If needed add more sugar, for sweetness, add more tamarind seasoning for sourness, add fish sauce for saltyness. This is your hunglay. Make it how you want it.
- For my curry about 50 min into the simmering the oil from the pork rendered and we need to take a spoon and scoop it out
- About 1.5 hours later my hunglay was finished. Uncover and set the heat to high or medium high. Let the curry get thicker. Turn heat off let rest then serve with rice.
The origins perhaps are closer to the northern Thai border in Myanmar, where a pork curry called wet tha hin (ဝက်သားဟင်း) includes a sour component. If you ask me, Gaeng Hunglay tastes best with simply hot steamed rice which compliments and brings out the strong flavor perfectly. Definitely don't miss this one! Боевик. Режиссер: Чо Ба-рын. В ролях: Ким Джу-хон, Ким Дэ-хан, Пэк Чэ-мин. Thai Pork Belly Curry Recipe (Gaeng Hung Lay) Authentic Northern Thai Recipe for Kaeng Hunglay Pork Curry. (Kaeng Hunglay).
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