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In the Thai Kitchen
Five Spice Stew (Kai Pa-loh)
Happy New Year of the Tiger!
Basic Garnish Cucumber Leaf
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Five Spice Stew (Kai Pa-Loh)
This Thai pork stew fragrant with soy sauce, cinnamon and star anise is the perfect cold weather recipe for welcoming in the Chinese Year of the Tiger. Expected to be big and bold, the year of the Tiger will bring major changes - some good and some maybe not so good! See the full recipe for step-by-step photographs.
2/3 lb (300 grams) pork with fat and rind or pork shoulder with some fat
Avoiding palm sugar because of the hassles of hard sugar? This Vietnamese sugar is already pulverized into a fine powder and ready to use in all your Thai and Southeast Asian recipes. There's no suitable substitute for the rich caramel-flavor of palm sugar!
Cut the cucumber lengthwise into fairly thick slices. Cut the slices diagonally to obtain pieces shaped like a rhombus.
Trim each piece to shape it like a leaf.
On the green side, cut a groove to represent the mid-rib, and then cut diagonal grooves to represent the veins. These should be spaced to give an attractive alternating green and white pattern. Finally, cut notches around the edges of the leaf.