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Taeng Gwaa Pat Muu Sy Kai
Cucumber-Pork with Egg
1 TBS safflower oil
2 cloves garlic, crushed with a pinch of salt
4 oz. pork belly or fresh bacon, steamed & cut into 3/4" cubes
1 small cucumber, sliced with ends removed
2 eggs, beaten
1 TBS bottled fish sauce
1 tsp. sugar
2 TBS fresh coriander leaves
1 tsp. ground white pepper
Heat oil in a wok over high heat; add the salted garlic and stir-fry until it begins to change color. Add the pork and stir-fry for four minutes, then add the cucumber slices and fry for an additional three minutes (or until the cucumber begins to turn translucent). Add the eggs and cook for another three minutes. Add the fish sauce and sugar; stir until dissolved. Sprinkle with the coriander leaves and ground white pepper. Serve.
Related Link:
Food Fare Culinary Collection: Thai Cookery
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