Pae-lo – A Delicious Thai Dish That You Can Cook

Pae-lo – Recipe

Preparation Time: 15 minutes

Cooking Time: 1 -1.5 hours

Serves: 4

Seasoning: Pae-lo Powder

Ingredients – Method 1: Dry Spices for Roasting

  • Star anise x 2
  • Cinnamon x 1 stick (about 5cm long)
  • Black peppercorns x 1 tsp
  • Coriander seeds x 1 tsp
  • Cloves x 4

Method 1: This method takes a little extra time, but will produce a superior taste. Roast the dry spices (star anise, cinnamon, black peppercorn, coriander seeds, cloves) in a wok or heavy based pan until the flavour is released. Transfer to a mortar & pestle and grind the dry spices into a fine powder.

If you live in Thailand you will probably be able to buy a Pae-lo powder from the local markets or make it yourself from the raw ingredients, however if you do not have access to all of the ingredients or the pre-prepared powder blend, method 2 will still produce a delicious Pae-lo.

Method 2: A short cut method using Lobo brand of Chinese Five-Spice Blend (Pae-lo Powder) to produce basic flavour. This can be purchased from most good Asian grocery stores, (see photo below), and is added during the cooking process.

  • Thin Soy Sauce x 5 tbsp
  • Dark Soy Sauce x 1 tbsp
  • Sweet Soy Sauce x 2 tbsp
  • Palm Sugar x 100gram (crushed in a mortar & pestle)
  • Salt x 1 tsp
  • Garlic – 3 gloves (peeled and minced)
  • Coriander Root  – 1 root (bruised & chopped)
  • Eggs x 4
  • Pork Strips x 4
  • Chinese White Radish(chopped)  x 1 cup
  • Pae-lo Powder (Chinese Five Spice Blend- Pae-lo Powder – Lobo brand) or your own Pae-lo powder blend (as per method 1). x 1tsp
  • Water  – 3-4 cups
  • Stir-fry oil (Canola) x 2 tbsp
Cooking Instructions – How to cook this Thai dish
  1. The eggs will need to be hard boiled, peeled and set aside to cool.
  2. Cut the pork strips into 50cm pieces with the fat left on.
  3. Heat the cooking oil in a medium sized pan or a wok until hot.
  4. Add the minced garlic and coriander root to the wok/pan and stir-fry for about 30 seconds or until golden brown.
  5. Add water, dark soy sauce, light soy sauce, sweet soy sauce, palm sugar, salt and the Pae-lo powder, mix well and then bring to the boil.
  6. Add the pork pieces and whole hard boiled eggs and continue boiling for a further 10 minutes.
  7. Add the Chinese white radish, then reduce heat and simmer for  1 -1.5 hours or until the hard boiled eggs are dark brown in colour.

After you have finished cooking, serve up to your guests with steamed jasmine rice.

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