Jasmine Rice
Thai Hot Pepper 8-10
Garlic 4 cloves
Shallots 3 bulbs
Lemon Grass 2
Pork Neck 250 grams
Strongly Pickled Fish Sauce 2 tablespoon(s)
Water 150 ml
Fish Sauce 1 tablespoon(s)
Round Green Brinjal 5
Sponge Gourd 1
Chinese Flowering Cabbage 2
Spring Onion 2
Dill 2
Kaffir Lime Leaves 3 leaves
Lemon Basil Leaves 1
1. Roughly pound Thai hot pepper, garlic, shallots and lemon grass.
2. Add pounded paste to stir-fry in a pot. Add sliced pork neck. Stir-fry until cooked.
3. Add strong pickled fish sauce and water. Season with fish sauce. Add round green brinjal and sponge gourd. Stir to mix well.
4. Boil until the veggies softened. Add Chinese flowering cabbage, spring onion, dill, kaffir lime leaves and lemon basil leaves.
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