How to Make Award-winning Gaeng hunglay

Hey everyone, I hope you’re having an amazing day today. Today, I’m gonna show you how to make a special dish, gaeng hunglay. One of my favorites. For mine, I will make it a little bit unique. This is gonna smell and look delicious.

Gaeng hunglay is one of the most well liked of current trending foods on earth. It is enjoyed by millions daily. It is easy, it’s fast, it tastes yummy. They’re fine and they look fantastic. Gaeng hunglay is something which I have loved my whole life.

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. The result is tender fatty pieces of pork that has been entirely permeated by the rich and aromatic sauce. Kaeng Hunglay is a northern Thailand-style curried stew, usually made with pork belly or other fatty pork meat.

To get started with this recipe, we have to first prepare a few components. You can cook gaeng hunglay using 10 ingredients and 9 steps. Here is how you cook that.

The ingredients needed to make Gaeng hunglay:

1. Get 1 big slab of pork belly
2. Make ready Half garlic peeled
3. Prepare 1 small to medium sliced ginger
4. Get Half pack of hunglay powder
5. Get 1 pack tamarind seasoning
6. Make ready 2-4 tbl spoon brown sugar
7. Prepare 1-2 tbl spoon salt
8. Make ready 2-4 tbl spoon fish sauce
9. Prepare 2-3 tbl spoon red curry paste
10. Make ready 3-5 cups water

Kaeng Hunglay is a northern Thailand-style curried stew, usually made with pork belly or other fatty pork meat. The recipe varies widely from cook to cook, a. The curry paste packs healthy doses of a number of particularly fragrant herbs and spices. This Hang Lay Curry recipe comes all the way from India through the northern Burmese border.

Instructions to make Gaeng hunglay:

1. First cut pork belly to medium size cubes
2. In a pot heat ginger and garlic stir for 1 min on high heat.
3. 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.
4. 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
5. Next add half a pack of tamarind seasoning, brown sugar, fish sauce and salt.
6. Let boil for 1-2 min. Reduce heat to low or medium low and let simmer for 45 min up to 2 hours
7. 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.
8. 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
9. 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.

The curry paste packs healthy doses of a number of particularly fragrant herbs and spices. This Hang Lay Curry recipe comes all the way from India through the northern Burmese border. The masala spice mix is still sold in small packages with retro looking prints that seem to forever exist. There is no way in a recipe to communicate what's going on in here; a thick red chili paste marinate, that bursts in orange turmeric color, provides the perfect seen to the tender, almost falling. Of all the curries in Thailand, this Northern Thai pork belly curry called Gaeng Hang Lay Moo must be the most decadent and moreish of all.

So that is going to wrap this up for this special food gaeng hunglay recipe. Thank you very much for reading. I’m confident that you will make this at home. There is gonna be more interesting food at home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!