Clay's Kitchen : Tam Ra Ahan Thai (Thai Recipes) ตำราอาหารไทย

Tam Ra Ahan Thai (Thai Recipes) ตำราอาหารไทย

© Copyright 1995-2017, Clay Irving <clay@panix.com>, Manhattan Beach, CA USA

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Phat Phak Bung Fai Daeng (Stir-Fried Red Fire Water Spinach) ผัดผักบุ้งไฟแดง

Recipe from: Smiling Albino


Click on picture to enlarge (© Photograph by Clay Irving)
This quick, easy, tasty, slightly spicy veggie delight is a Smiling Albino favourite. Phak Bung is not only delicious, high in iron and Vitamin A but also grows like a weed. Commonly seen growing in canals and shallow ponds, if there's standing water, there's also likely Phak Bung for the taking.

½ pound Morning Glory (aka water spinach), cut into two-inch long pieces, broccoli, asparagus or kale and can be used as a substitute
2 tablespoons garlic, crushed and chopped
2 teaspoons tapioca flour, mixed with two tablespoons water and set aside
1 large red chile, thinly sliced, reserve some for garnish
10 small chiles, crushed
4 tablespoons water or chicken stock

For the Sauce:
2 tablespoon soy bean paste
2 tablespoons oyster sauce
2 tablespoons thin soy sauce
1 teaspoon sugar

Combine all of the sauces, sugar and water then set aside. Heat the oil in a wok over high heat and add the garlic, small chillies and morning glory when it's good and hot. Toss the ingredients and add the sauce mixture, followed by the large red chilli and tapioca flour. Serve and garnish with bits of large red chile.


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