Hey everyone, I hope you are having an amazing day today. Today, I will show you a way to make a distinctive dish, gaeng hunglay. It is one of my favorites. This time, I’m gonna make it a bit tasty. This will be really delicious.
Gaeng hunglay is one of the most well liked of recent trending meals in the world. It is enjoyed by millions every day. It’s easy, it’s fast, it tastes delicious. They’re fine and they look fantastic. Gaeng hunglay is something which I’ve loved my whole life.
Duncan Robertson learns how to cook a local Chiang Mai dish with Siripanna Resort manager Manus. This wonderful dish has a strong Indian influence with the. Gaeng Hang Lay (แกงฮังเล) is a Northern Thai Lanna curry that is well known within Thailand as a regional speciality. 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).
To get started with this particular recipe, we have to prepare a few components. You can have gaeng hunglay using 10 ingredients and 9 steps. Here is how you can achieve it.
The ingredients needed to make Gaeng hunglay:
- Make ready 1 big slab of pork belly
- Make ready Half garlic peeled
- Take 1 small to medium sliced ginger
- Make ready Half pack of hunglay powder
- Make ready 1 pack tamarind seasoning
- Take 2-4 tbl spoon brown sugar
- Make ready 1-2 tbl spoon salt
- Get 2-4 tbl spoon fish sauce
- Get 2-3 tbl spoon red curry paste
- Prepare 3-5 cups water
How to Really Pronounce It What Gaeng Hunlay Tastes Like This hearty, meatlovers dish is a no-coconut smoky curry with prominent. Gaeng Hung Lay is one of the most iconic dishes of Northern Thailand, and arguably one of the tastiest! Thai Food Gaeng Hunglay (northern pork curry). Gaeng Hung Lay is one of the most iconic dishes of Northern Thailand, and arguably one of the tastiest!
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.
Thai Food Gaeng Hunglay (northern pork curry). Gaeng Hung Lay is one of the most iconic dishes of Northern Thailand, and arguably one of the tastiest! Pork belly and pork ribs are slowly stewed in a WHOLE bunch of herbs and spices. There, we'll feast upon mouth watering staple dishes: Gaeng Hunglay, Larb Moo, Khua Jin Som, and the award winning Yum Samunprai herbal salad. Tayland tarzı bir güveç yemeği olan gaeng hunglay içinde domuz eti parçaları, soğan ve karides ezmesi kullanılmaktadır.
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